Production method of canned instant gluten

[0020] Example 1, making canned gluten:

[0021] (1) Gluten production

[0022] 1. Material selection: Take 100g of gluten powder (gluten flour), 160g-180g of water, 2g of salt, and 100g-120g of vegetable oil.

[0023] 2. Kneading noodles: Put the weighed salt in step 1 into the water and stir to dissolve to make dilute salt water, then slowly pour gluten powder into the dilute salt water, and stir while pouring the powder until it is kneaded into a dough. Wake up for about 1 hour, the time in summer is slightly shorter, and the time in spring, autumn and winter can be longer.

[0024] 3. Kneading: Knead and wash the proofed gluten balls in clean water to remove residual starch. Change the water continuously until the water is clear.

[0025] 4. Drain: Cut the gluten balls that have been kneaded into clear water into gluten sheets, spread them on the table with holes, drain, and then use a dry towel to absorb the moisture on the surface of the gluten.

[0026] 5. Cut into cub

[0037] Example 2, making canned mushroom gluten:

[0038] (1) Gluten production

[0039] 1. Material selection: Take 100g of gluten powder (gluten flour), 160g-180g of water, 2g of salt, and 100g-120g of vegetable oil.

[0040] 2. Kneading noodles: Put the weighed salt in step 1 into the water and stir to dissolve to make dilute salt water, then slowly pour gluten powder into the dilute salt water, and stir while pouring the powder until it is kneaded into a dough. Wake up for about 1 hour, the time in summer is slightly shorter, and the time in spring, autumn and winter can be longer.

[0041] 3. Kneading: Knead and wash the proofed gluten balls in clean water to remove residual starch. Change the water continuously until the water is clear.

[0042] 4. Drain: Cut the gluten balls that have been kneaded into clear water into gluten sheets, spread them on the table with holes, drain, and then use a dry towel to absorb the moisture on the surface of the gluten.

[0043] 5. Cut

[0055] Example 3, making canned bamboo shoots with gluten:

[0056] (1) Gluten production

[0057] 1. Material selection: Take 100g of gluten powder (gluten flour), 160g-180g of water, 2g of salt, and 100g-120g of vegetable oil.

[0058] 2. Kneading noodles: Put the weighed salt in step 1 into the water and stir to dissolve to make dilute salt water, then slowly pour gluten powder into the dilute salt water, and stir while pouring the powder until it is kneaded into a dough. Wake up for about 1 hour, the time in summer is slightly shorter, and the time in spring, autumn and winter can be longer.

[0059] 3. Kneading: Knead and wash the proofed gluten balls in clean water to remove residual starch. Change the water continuously until the water is clear.

[0060] 4. Drain: Cut the gluten balls that have been kneaded into clear water into gluten sheets, spread them on the table with holes, drain, and then use a dry towel to absorb the moisture on the surface of the gluten.

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