组合腌料、烧烤粉、烧烤酱料,烤面筋技术资料(国外英语资料).docVIP

组合腌料、烧烤粉、烧烤酱料,烤面筋技术资料 Combination of marinade, barbecue powder, barbecue sauce, baked gluten technical data Baked gluten sauce Sesame paste + + + cumin chili powder (not spicy food can not add spices) + five + salt + vinegar + + + a small amount of monosodium glutamate Chili oil and a small amount of water (about 50 ml diluted), into the pot and stir fry until fragrant, bottling and sealing. First, the production of gluten string 1. Make gluten To make this kind of gluten, you need to make the gluten first, and the flour you need for the gluten is wheat flour, or high gluten flour, because the flour has a high protein content. The water absorption is good, so the soft and elastic gluten can be formed after kneading. Gluten production methods generally divided into two types: one is to take 2000 grams of flour plus 1000 grams of water and into the dough, put in more than 5000 grams of water, washing and rubbing (at least 3 to 5 times), to wash away the starch was loofahs out of shape, covered more than half an hour to spare xing. Another method is to use pure gluten flour (which is a raw gluten processed by industrial purification). Take 500 grams of pure gluten and add 1500~2000 grams of water. Stir for two or three minutes to form a gluten dough. Place the gluten for about half an hour. 2, kneading forming Light tore a piece of 60 grams of gluten, placed in the palm of the flattened. Gluten to pull to grow 15 cm wide and 2 cm, remove the 2 root sharp bamboo chopsticks, a clamp head and stretched gluten, gluten to chopsticks wrapped around the body, the need to continue to pull the gluten to make it more thin, wider and longer. After 5~7 laps, the growth of 10 cm, and slightly flattened at the two sides, slightly thick in the middle of the shape of the body of the pupa. Then knead the dough gently so that the gluten is well blended. 3. Cooking To be made after. Take one by one pot with 3000 grams of water, boil and then change the micro. Pull out a string of gluten