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Bean-curd-made vegetarian sausage and its production method

A production method, the technology of fenneline, which is applied in the food field, can solve the problems of long time, secondary pollution, complicated process, etc., and achieve the effects of good softness and elasticity, prevention of secondary pollution, and good quality stability

Inactive Publication Date: 2008-04-30
SHANGHAI FUSHENG BEAN FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical characteristics of this method are that the process is complicated, the time is long, and the output is low, which inevitably leads to the waste of labor and energy (water, electricity, coal). Calculated at 250 grams, the production capacity of a team is only about 5,000
In addition, the vegetarian chicken products wrapped in cloth are low in hygiene and safety, and the finished product is dismantled and repackaged, which is likely to cause secondary pollution and shorten the shelf life. At the same time, it is extremely difficult to recycle the cotton cloth and rope used to wrap vegetarian chicken after leaving the factory, resulting in a great waste of raw and auxiliary materials.
In addition, the quality is unstable: handmade is uneven in size and shape; it is easy to cause small holes when wrapped by hand; it is soft and elastic, high in moisture, and difficult to store

Method used

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Embodiment Construction

[0016] The features of the present invention and other relevant features are described in further detail below through the embodiments, so as to facilitate the understanding of those skilled in the art:

[0017] The fennel sausage involved in this embodiment is composed of a casing and dried bean curd slices, protein powder and condiments poured into it. The casing is made of composite layer structure made of imported polyamide and polyolefin materials.

[0018] The production method of the fennel sausage involved in the present embodiment:

[0019] The first is the processing of dried tofu slices. Selected soybeans are used as raw materials to make dried tofu slices through soaking, refining, pulp and residue separation, boiling, pulping, solidification, beating, pouring, and pressing. The moisture content of the sheet is controlled at 30-75%.

[0020] To block dried tofu slices, use dried tofu slices as raw material, put them into a blender, add 1-3% edible alkali and boili...

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Abstract

The present invention relates to a bean food, in the concrete, it relates to a bean-curd sheet vegetarian sausage and its production method. Said invention is characterized by that it adopts a mechanized continuous production mode to produce said product so as to raise and ensure its quality.

Description

technical field [0001] The present invention relates to foodstuffs, in particular to a fennel sausage and a production method thereof. Background technique [0002] With the improvement of people's living standards and the continuous improvement of living habits, more and more foods made from soybeans are enjoyed by humans. Especially vegetarian chicken products are favored by consumers at home and abroad, and the sales volume is increasing day by day, but the backward traditional processing methods have been plagued by various processing enterprises. [0003] At present, the traditional method of processing vegetarian chicken is: firstly process the selected soybeans into dried tofu chips (commonly known as louvers or thousand sheets), and then use them as raw materials, soak them in boiling water, add edible alkali and stir, then pack them into bags, squeeze them, dehydrate them, and cut them into pieces. The pieces are weighed manually, wrapped with cloth, tied with rope...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/20A22C13/00A23L11/00
Inventor 张小宝陈美翠
Owner SHANGHAI FUSHENG BEAN FOODS
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