| 摘要 |
PURPOSE:The gluten extracted from wheat flour is treated with a specified low temperature, fried at a lower temperature and then fried again at a higher temperature, thus producing said fried gluten similar to fried soybean curd in properties and appearance. CONSTITUTION:Raw gluten resulting from the removal of starch from wheat flour through, e.g., Martin's process is frozen by placing it in a refrigerator or cold storage at a temperature of lower than -5 deg.C, e.g., lower than -10 deg.C to form frozen gluten. The gluten is sliced into sheets when it becomes readily cut by standing at room temperature. The sliced gluten with a certain shape is placed in a frame vessel which is finely perforated at the bottom and divided into sections 1a and fried at first at a lower temperature, e.g., of 90-120 deg.C. Then, higher-temperature frying is effected, e.g., at 150-170 deg.C. This frying method prevents the shape of the sliced gluten from swelling horizontally, thus giving product A with the same shape as that of fried soybean curd. |
