Water bath leavening method of steamed gluten

Abstract

The invention discloses a water bath leavening method of steamed gluten. The water bath leavening method comprises the steps of adding sugar to washed gluten blocks in the weight ratio of the gluten blocks to the sugar being 100 to 0.2, performing uniform stirring, performing dividing to obtain small blocks, performing loading into woven bags, then tightening woven bag openings, enabling the tightened woven bags in thermostated water of 36 DEG C to be kept for 20+ / -0.5 hours, fishing out the woven bags, taking the gluten blocks from the woven bags, and enabling the taken-out gluten blocks to enter a steaming working procedure. According to the water bath leavening method disclosed by the invention, the sugar is crystal sugar or cane sugar. In order to guarantee the leavening effects of thegluten, the weight of the gluten blocks loaded in the woven bag is optimally50kg per block. The water bath leavening method disclosed by the invention has the advantages that a new gluten fermentingmethod is creatively provided; an appropriate amount of sugar is added to wet gluten, so that the gluten can be sweet, nourishing and refreshing in mouth feel; the manner of keeping wet gluten in thethermostated water of 36 DEG C for 20 hours for leavening is created for the first time by technicians of an applicant team, because the mouth feel and the quality of the gluten can be influenced by too high or too low temperature; but if leavening time is insufficient, the fluffiness of the gluten is influenced, if the leavening time is too long, the condition that the gluten becomes sour can becaused, and the quality accident can be caused.

Description

technical field [0001] The invention relates to the production of gluten, in particular to a water-bath proofing method for steaming gluten. Background technique [0002] Gluten is a kind of snack that is often eaten in our country, especially in the north. For small-scale production at home, you need to knead the flour with water to form a dough. After proofing for a period of time, add cold water to knead and wash the dough, and change the water repeatedly until the water turns white, and the rest is wet gluten; After the wet gluten is spread in a steamer and steamed, it can be processed into a variety of delicious dishes (such as sweet and sour gluten, oil gluten, cold gluten, and can also be used as a raw material for shabu-shabu). [0003] When the factory processes and makes Liangpi, there is also a face-washing process. Generally, the face is washed four times, and the noodle water obtained after washing the face is used to make Liangpi, and the remaining gluten is s...

AI Technical Summary

Problems solved by technology

Before steaming, some gluten will be fermented once (by adding a certain amount of baking powder) to increase the fluffiness of gluten, but when eating, the refreshing properties of gluten are still insufficient