Mushroom vegetarian sausage and preparation thereof

A technology of lentinus edodes and vegetarian sausage, which is applied in food preparation, application, food science, etc., to achieve the effect of convenient eating, wide range of raw materials, and good taste

Active Publication Date: 2008-11-12
NANJING YURUN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And at present there is still no one that can give full play to the health care function of shiitake mushrooms, and the shiitake mushroom class soybean protein products that are rich in nutrition and rich in

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] (a) Heat 10 parts by weight of vegetable oil to 180° C., add chives and Chinese prickly ash, fry until slightly yellow, remove, cool to room temperature and set aside;

[0031] (b) Soak 4 parts by weight of shiitake mushrooms in warm water at about 60°C for 12 hours, change the water 3-4 times during the soaking process, squeeze out the water, and use a chopping machine to chop into 0.3-0.5cm particles for later use;

[0032] (c) 12 parts by weight of vegetable protein and 40 parts by weight of ice water are put into a chopping machine for chopping. When the ice water is put in, water is put in first, and water is added during the mixing process. The weight of ice and water The ratio is 2:3, in order to control the temperature of chopping. Add the vegetable oil obtained by step (a), 0.2 parts by weight of carrageenan, 1.5 parts by weight of salt, 0.3 parts by weight of complex phosphate, 0.01 parts by weight of TG enzyme, 3 parts by weight of granulated sugar, 0.6 parts...

Embodiment 2

[0038] (a) Heat 14 parts by weight of vegetable oil to 180°C, add chives and Chinese prickly ash, fry until lightly yellow, remove, cool to room temperature and set aside;

[0039] (b) Soak 5 parts by weight of shiitake mushrooms in warm water at about 60°C for 12 hours, change the water 3-4 times during the soaking process, squeeze out the water, and use a chopping machine to chop into 0.3-0.5cm particles for later use;

[0040] (c) 12 parts by weight of vegetable protein and 50 parts by weight of ice water are put into a chopping machine and mixed. When the ice water is put in, water is put in first, and water is added during the mixing process. The weight of ice and water The ratio is 2:3. . Add the vegetable oil that step (a) obtains successively in chopping process, 0.3 weight part carrageenan, 1.6 weight part salt, 0.4 weight part compound phosphate, 0.02 weight part TG enzyme, 3.5 weight part granulated sugar, 0.8 weight part spice, 0.03 weight part Part pigment, 7 pa...

Embodiment 3

[0046] (a) Heat 15 parts by weight of vegetable oil to 180°C, add chives and Chinese prickly ash, fry until lightly yellow, remove, cool to normal temperature and set aside;

[0047] (b) Soak 6 parts by weight of shiitake mushrooms in warm water at about 60°C for 12 hours, change the water 3-4 times during the soaking process, squeeze out the water, and use a chopping machine to chop into 0.3-0.5cm particles for later use;

[0048] (c) 15 parts by weight of vegetable protein and 56 parts by weight of ice water are put into a chopping machine and mixed. When the ice water is put in, water is put in first, and water is added during the mixing process. The weight of ice and water The ratio is 2:3. Add the vegetable oil obtained by step (a), 0.5 parts by weight of carrageenan, 1.8 parts by weight of salt, 0.5 parts by weight of complex phosphate, 0.03 parts by weight of TG enzyme, 4 parts by weight of granulated sugar, 1 part by weight of spices, 0.05 parts by weight of Part pigm...

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PUM

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Abstract

The invention provides a series of maigre sausages produced by combining green food such as mushroom with soy plant protein using the process for producing the low-temperature meat product, comprising plant protein, ice water, vegetable oil, carragheenin, cornstarch,salt, composite phosphate, granulated sugar, and a proper amount of TG enzyme, pigment, mushroom, aromatic condiment. The production devices can use the chopping and stirring machine, sausage filling machine and cooker, which are used for producing the low-temperature meat product. The invention combines the mushroom with soy protein, thus the fruit and vegetable effect can be protruded, and the flavour of maigre sausage in the market at present can be improved and the production devices are simple.

Description

technical field [0001] The invention relates to a low-temperature formula combining shiitake mushrooms and vegetable protein and a production process thereof, in particular to a shiitake mushroom sausage and a preparation method thereof. Background technique [0002] Shiitake mushrooms not only have a unique flavor of fresh fragrance, but also contain a lot of nutrients that are beneficial to the human body. According to analysis, every 100 grams of fresh shiitake mushrooms contains 12-14 grams of protein, far exceeding the protein content of general plant foods; 59.3 grams of carbohydrates, 124 mg of calcium, 415 mg of phosphorus, and 25.3 mg of iron; Sugars, vitamin B1, vitamin B2, vitamin C, etc. There are histidine, alanine, phenylalanine, leucine, valine, aspartic acid and asparagine, acetamide, choline, and adenine in the water extract of dried shiitake mushrooms. They are not only nutrients, some also have effects such as lowering blood lipids. In recent years, Ame...

Claims

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Application Information

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IPC IPC(8): A23L1/28A23L1/20A23L1/29A23L31/00
Inventor 杨明徐宝才周辉江红波聂兴龙
Owner NANJING YURUN FOOD
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