阅读说明：本技术 一种烙馍卷面筋的制作方法 (Method for making baked steamed bun roll gluten ) 是由 秦永创 于 2020-05-21 设计创作，主要内容包括：本发明公开了一种烙馍卷面筋的制作方法,由以下成分组成：成品烙馍、成品面筋串、酱汁、辣椒酱和孜然；本发明提供的一种烙馍卷面筋的制作方法,搭配的味道口感丰富,层次鲜明,风味独特,很有回味感；同时,由于辣椒酱、酱汁的加入,可对制作过程中引入的各种有害微生物起到一定的抑制作用,从而对食品的质量保证有着积极的影响；而且,本发明提供的上述烙馍卷面筋的制作方法比较简单,成本也比较低。(The invention discloses a method for making gluten of a baked steamed bun roll, which comprises the following components: the finished baked steamed bread, the finished gluten strings, the sauce, the chili sauce and the cumin; the preparation method of the baked steamed bun roll gluten provided by the invention has the advantages that the matched taste is rich, the level is distinct, the flavor is unique, and the taste is very aftertaste; meanwhile, the chilli sauce and the sauce are added, so that a certain inhibition effect on various harmful microorganisms introduced in the preparation process can be achieved, and the quality assurance of food is positively influenced; moreover, the manufacturing method of the baked steamed bun roll gluten provided by the invention is simple and has low cost.)

1. The gluten of the baked steamed bun roll is characterized by comprising the following components: the baked steamed bun is a finished product, the gluten strings are a finished product, the sauce, the chili sauce and the cumin are a finished product.

2. The gluten of the roll of baked bread as claimed in claim 1, wherein the baked bread is a single layer or a double layer.

3. The gluten of the baked bun roll as claimed in claim 1, wherein the gluten string is made by taking 35-50 g of gluten, pressing the gluten with a gluten embossing machine, and then putting a bamboo stick on the gluten string.

4. The gluten of the baked bun roll as claimed in claim 1, wherein the sauce is prepared by decocting oil, tomato sauce, water and sugar.

5. The gluten of baked steamed bun roll as claimed in claim 1, wherein the chili sauce is prepared by putting smashed chili and sesame into a frying pan, and frying until the fried chili sauce gives out fragrance.

6. The baked bread roll gluten as claimed in claim 1, wherein the cumin is granular or powdery.

7. The method for making the baked bread roll gluten according to any one of claims 1-6, characterized in that the making method comprises the following steps:

the method comprises the following steps: heating the fried dough in a frying pan, putting the finished gluten strings into the frying pan, frying the fried dough until the surface is golden, and fishing out the fried dough to control oil;

step two: putting the fried finished gluten strings on the finished baked buns;

step three: brushing sauce uniformly on the fried finished gluten strings;

step four: then brushing chili sauce on the fried finished gluten puff;

step five: finally, spreading cumin on the fried finished gluten strings;

step six: after the steps are completed, the bamboo sticks on the fried finished gluten strings are pulled out, and the finished baked steamed bread rolls are covered with the fried finished gluten strings.

Technical Field

The invention relates to the technical field of food preparation, in particular to a preparation method of baked steamed bun roll gluten.

Background

Wheat contains a gluten protein which can hold gas and form a strong cohesive dough, and is the root cause of unique properties of wheat. Gluten protein is vegetable protein, which is composed of gliadin and glutenin, wherein the two proteins account for more than 80% of the total gluten dry matter, and in addition, the gluten also contains a small amount of fat, starch and a plurality of microelements. Gluten is a high-protein, low-fat and low-sugar food. In modern society, gluten is easily accepted by consumers and becomes a popular food compared with other high-protein and high-fat foods.

Gluten has been well established in China and its production method has become mature. The existing gluten making method adopts time-saving and efficient mechanized equipment to replace the traditional manual making method, but the making process is different, most of the flour is added with proper amount of water and a little of salt, the mixture is stirred uniformly and strengthened to form dough, then the dough is repeatedly rubbed and washed by clean water, the vital powder and other impurities in the dough are completely washed off, and the rest is the gluten. The gluten which is just washed is called as 'wet gluten', and the gluten which is obtained by cutting the wet gluten into small pieces and heating the small pieces by high-temperature steam or boiling the small pieces by boiling water until the small pieces are cooked is 'water gluten'. The wet gluten is cut into pieces and then fried in oil, and the resulting gluten is called "fried gluten". The obtained gluten has single taste no matter the water gluten or the oil gluten, and is often used as an ingredient of other foods. In this case, the gluten undoubtedly loses its own role, and people cannot fully feel the refreshing taste of gluten when eating.

Disclosure of Invention

The invention aims to provide a method for making gluten of a baked steamed bun roll, which solves the problems in the background art.

In order to achieve the purpose, the invention provides the following technical scheme: the pancake roll gluten is composed of the following components: the baked steamed bun is a finished product, the gluten strings are a finished product, the sauce, the chili sauce and the cumin are a finished product.

Preferably, the finished baked bun is single-layer or double-layer.

Preferably, the finished gluten string is made by taking 35-50 g of gluten, pressing the gluten by a gluten embossing machine and then putting on a bamboo stick.

Preferably, the sauce is prepared by decocting oyster sauce, tomato sauce, water and sugar.

Preferably, the chili sauce is prepared by putting smashed chili and sesame into an oil pan, and frying until fragrance is given out.

Preferably, the cumin is granular or powdery.

The invention provides a method for making fried bread roll gluten, which comprises the following steps:

the method comprises the following steps: heating the fried dough in a frying pan, putting the finished gluten strings into the frying pan, frying the fried dough until the surface is golden, and fishing out the fried dough to control oil;

step two: putting the fried finished gluten strings on the finished baked buns;

step three: brushing sauce uniformly on the fried finished gluten strings;

step four: then brushing chili sauce on the fried finished gluten puff;

step five: finally, spreading cumin on the fried finished gluten strings;

step six: after the steps are completed, the bamboo sticks on the fried finished gluten strings are pulled out, and the finished baked steamed bread rolls are covered with the fried finished gluten strings.

Has the advantages that: the invention has the beneficial effects that: the preparation method of the baked steamed bun roll gluten provided by the invention has the advantages that the matched taste is rich, the level is distinct, the flavor is unique, and the taste is very aftertaste; meanwhile, the chilli sauce and the sauce are added, so that a certain inhibition effect on various harmful microorganisms introduced in the preparation process can be achieved, and the quality assurance of food is positively influenced; moreover, the manufacturing method of the baked steamed bun roll gluten provided by the invention is simple and has low cost.

Detailed Description

The technical solution of the present patent will be described in further detail with reference to the following embodiments.