Wheat gluten long-term storage process

Abstract

The invention discloses a wheat gluten long-term storage process which comprises, twice frying and airing, softening through boiling in boiled water (or steam), dewatering, vacuum-packing, proceeding sterilization procedure in pressure cooker, cooling down and boxing.

Description

technical field [0001] The invention relates to a preparation method of water gluten which can be preserved for a long time. Background technique [0002] At present, the staple food that Chinese people eat for breakfast is still mainly porridge, and the dishes that are paired with it are mostly gluten, because gluten is rich in protein and can provide the nutrients needed by the human body every day, so whether it is for children It is very helpful for adults or adults, not to mention that the population of vegetarians is increasing day by day, and gluten is a very suitable vegetarian food, so gluten is not only limited to breakfast, but can even be eaten for three meals , so the demand for tendons is quite large. For the sake of hygiene and safety when eating, most people buy the "water gluten" sold on the market by themselves, then cook it in hot water, and then add seasonings, vegetables and meat according to their own tastes, making it a gluten. Edible gluten, so glut...

AI Technical Summary

Problems solved by technology

[0004] 1. The water gluten is inflated after it is manufactured, and most of its interior is air, so the volume is quite large, which takes up a lot of space, especially when transporting, in addition to careful handling, it also requires a huge storage space For transportation, the carrying capacity is relatively reduced, especially when encountering large quantities of gluten canned factory purchases, the transportation cost required is even higher

[0005] 2. Since the internal structure of water gluten is full of air, it is quite fragile as a whole. Once it is squeezed, it will cause damage. Therefore, in order to maintain the integrity of the appearance of water gluten and make it have a better appearance, vacuum packaging cannot be used. Therefore, care must be taken when packaging, and the packaging container must also be a shaped container to avoid damage to the water gluten, so the packaging method is also quite costly

[0006] 3. Water gluten needs to be packaged after being fried and air-dried twice. However, due to the high oil content of water gluten, especially when vacuum packaging is not possible, once water gluten comes into contact with air, it will be damaged in a short period of time. Oxidation of fats and oils will produce unpleasant smells such as oil consumption, which will cause bad food flavor and easily affect the surrounding air quality, so it cannot be placed for a long time

[0007] 4. Since water gluten cannot be packaged in a vacuum, it cannot block the contact with the air. At the same time, without adding preservatives, water gluten is easy to absorb moisture and bacteria in the air in a short period of time. Deterioration and spoilage, so the storage period of water gluten is generally about ten to fourteen days after the production is completed, and the delivery time is deducted. Ensure food hygiene and safety

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