25kg New Packaging Grilled Skewer Wheat Gluten Powder

Xinruiguan Vital Wheat Gluten (commonly known as gluten powder).

It features viscosity, elasticity, and film-forming properties.

Product moisture content is less than 10%; fineness: 100 mesh; ash content less than 2.0%;

Xinruiguan Vital Wheat Gluten is used in food products such as grilled gluten, fried gluten puffs, gluten bubbles, sachima, thousand-layer tofu, baked bran, nutritious noodles, and nutritious flour production;

It is applied in meat products as a water-retaining agent;

It serves as a basic raw material for aquatic feed, pet feed, fishing, and fish feed;

Many flour companies also use Xinruiguan Vital Wheat Gluten as a flour strengthening agent in flour production.

Xinruiguan Vital Wheat Gluten is suitable for making grilled gluten and fried gluten puffs due to its good activity, color, gluten strength, and high yield.

Using Xinruiguan Vital Wheat Gluten to make grilled gluten skewers:

1. Mixing the dough: First, prepare a bucket, pour warm water into it, and add an appropriate amount of salt to the warm water; while sprinkling the vital wheat gluten (commonly known as gluten powder), stir quickly to fully integrate it with the water. Xinruiguan Vital Wheat Gluten has good fineness, high water absorption, excellent gluten strength, and high yield! It’s okay if there’s a bit more water, as it makes stirring easier.

2. Resting the dough: Generally, let it rest for 30 minutes; softer dough is easier to work with (but not too long). (You can start working with it after about twenty minutes while it’s still resting, or when half-rested, flatten it to about 2 cm thick.) You can also flatten it after it has fully rested. After mixing and resting, squeeze out and drain the excess water from the wet gluten. Then cover it with something to prevent exposure to moving air, ensuring the food remains clean and hygienic, mainly to prevent the surface of the mixed wet gluten from drying out. You can use a square container for mixing, so the formed wet gluten is square-shaped, making it easy to cut into nearly uniform strips about 2 cm thick.

3. Wrapping the gluten: After the rested gluten is cut into strips about 2-3 cm wide and a dozen cm long (the length depends on the skewer size you want to make), use a pair of rounded chopsticks to clamp one end of the gluten strip in the middle and then wrap it around the chopsticks. (Wrapping from bottom to top is more convenient.) Ensure the surface of the gluten is smooth, wrap it into an oval shape, tuck the end of the gluten into the tail to hide it, and then remove the chopsticks—first one, then the other. Alternatively, you can leave the chopsticks in and cook the gluten wrapped around them directly in the pot. (Of course, this requires a cylindrical pot so that a large number of chopsticks can be inserted properly into the pot.)

4. Boiling the gluten: Bring the water to a boil, and when steam appears, add the gluten one by one, similar to cooking dumplings. After adding, stir to prevent sticking (cooking with the chopsticks attached can help avoid sticking; just move the chopsticks a bit). When boiling gluten, pay attention to the water temperature; it should not be too high or boiling vigorously. If it boils, the gluten may develop small bubbles (if you’re just learning and lack experience, don’t panic if bubbles appear due to high water temperature; remove the bubbly ones, smooth out the bubbles, and continue boiling over medium heat to eliminate them. If it’s still not smooth, you can remedy it by putting it back into a low-heat pot to simmer; usually, it will be fine.) The water temperature should not be too low, or the gluten will flatten and deform. In steaming water, boil the gluten until it hardens in shape (but not too hard). When it becomes very elastic, remove it and rinse with cold water.

5. Skewering the gluten: Skewer the boiled gluten onto bamboo sticks. The bamboo sticks should be soaked in the water used to boil the gluten for a full day and night so that when grilling the gluten directly on the bamboo sticks, the sticks are less likely to break.

6. Cutting the gluten: Use a tool that you find comfortable. Cut the skewered gluten from the tail end of the bamboo stick at a 60-degree angle to the stick, then pull backward. Pay attention to the spacing, and rotate the hand holding the bamboo stick as you cut. Do not cut through or sever the ends of the gluten. After cutting, pull it downward. With practice, you’ll become skilled.

The process of making grilled gluten is basically like this, with variations but generally similar.

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