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Canned vegetarian chicken and its production method

A production method and technology for vegetarian chicken, applied in the field of food, can solve the problems of unstable quality, long time, complicated processes, etc., and achieve the effects of good frying fluffy performance, good softness and elasticity, and good quality stability

Inactive Publication Date: 2009-02-18
SHANGHAI FUSHENG BEAN FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technological 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, steam). Calculated at 500 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

[0015] Hereinafter, the features of the present invention and other related features are further described in detail through embodiments, so as to facilitate the understanding of those skilled in the industry:

[0016] The filled vegetarian chicken involved in this embodiment is composed of vegetarian chicken raw materials and casings. The vegetarian chicken raw materials are poured into the casings. The vegetarian chicken raw materials are processed from dried bean curd flakes. The casings are made of imported polyamide. It is a casing with a composite layer structure composed of polyolefin materials.

[0017] The production method of filling vegetarian chicken involved in this embodiment:

[0018] The first is the processing of dried bean curd flakes. The dried bean curd is made into dried bean curd flakes by soaking, refining, separating pulp residue, boiled pulp, sizing, solidifying, beating, pouring, and squeezing selected soybeans as raw materials. The moisture content of th...

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Abstract

The present invention relates to a bean product-filled bean curd leaf rolls and its production method. Said invention adopts a mechanized continuous production mode to produce filled bean-curd leaf rolls formed from raw material for making bean-curd leaf rolls and casing material.

Description

Technical field [0001] The invention relates to foods, in particular to a canned vegetarian chicken and a production method thereof. Background technique [0002] As people's living standards continue to improve and their living habits continue to improve, more and more foods made from soybeans are being enjoyed by humans. In particular, vegetarian chicken products are favored by consumers at home and abroad, with increasing sales, but the backward traditional processing methods have been plagued by processing companies. [0003] At present, the traditional method of processing vegetarian chicken is: first process selected soybeans into dried tofu slices (commonly known as fennel or thousand sheets), and then use them as raw materials, soak in boiling water, add edible alkali, and stir, bag, squeeze, dehydrate, and cut. The pieces are weighed manually, wrapped with cloth, tied with a rope, and tied tightly, then put in a stainless steel cylinder and boiled in boiling water for ab...

Claims

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Application Information

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