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Rapid manufacturing method of fried gluten puff

A production method, oil gluten technology, applied in the direction of vegetable protein processing, etc., can solve the problems of unstable product quality, slow production speed of oil gluten, etc., and achieve the effects of fast processing speed, simplified production process, and reasonable process arrangement

Inactive Publication Date: 2013-05-15
SHANGHAI QINGMEI GREEN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0021] The technical problem to be solved by the present invention is to overcome the slow production speed of oily gluten in the existing traditional technology, unstable product quality and other problems, and provide a fast production method of oily gluten

Method used

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  • Rapid manufacturing method of fried gluten puff

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Embodiment Construction

[0035] In order to make the technical means, creative features, goals and effects achieved by the present invention easy to understand, the present invention will be further described below in conjunction with specific illustrations.

[0036] see figure 1 , a rapid production method of oil gluten, comprising the following steps: cleaning → beating → cutting → frying → cooling → soaking → cooling. The specific process is as follows:

[0037] Raw material requirements: Purchasing according to the standard of raw and auxiliary materials, and inspecting according to the acceptance standard of raw gluten. Only after passing the inspection can the production department be used for production. The production department needs to verify the raw materials during the production process.

[0038] 1. Cleaning: Pull out the raw tendons stored in the cold storage, and clean the surface with cold water.

[0039] 2. Beating: use a beater to put 5 kg of raw gluten and 2.1-2.15 catties of flou...

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PUM

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Abstract

The invention discloses a rapid manufacturing method of fried gluten puff. The method comprises the following steps of: cleaning, pulping, cutting, frying, cooling, soaking and cooling. The fried gluten puff manufactured by the method is high in processing speed, reasonable in technical arrangement, and very suitable for batch production of food processing enterprises, and the production procedure is simplified.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for rapidly making oily gluten in a food processing center. Background technique [0002] The production of oily gluten began in the Qianlong era of the Qing Dynasty (the middle of the 18th century) and has a history of more than 230 years. The original production method is to add salt water to the sieved bran and use human power to step into raw bran (also known as gluten), then knead the raw bran into lumps, put it into a boiling oil pan and fry it to become a spherical hollow gluten. Oily gluten is golden in color, smooth in surface, crispy in taste, delicious in taste, high in vitamins and protein, and has a unique flavor if stuffed into meat and cooked. [0003] Gluten is a vegetable protein composed of glutenin and glutenin. Add an appropriate amount of water and a little salt to the flour, stir well and vigorously to form a dough, and then wash it repeat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/12A23J3/18
Inventor 沈建华李立
Owner SHANGHAI QINGMEI GREEN FOOD
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