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Production method of vegetarian delicacies

A production method and roasted bran technology, applied in the application, food preparation, food science and other directions, can solve the problems of single nutrition and single taste of roasted bran, and achieve the effects of delicious taste, increased nutrition, and reduced processing time.

Active Publication Date: 2012-08-22
SHANGHAI QINGMEI GREEN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In order to solve the above problems, the present invention overcomes the problem of single taste and single nutrition of roasted bran, and provides a production method of four fresh roasted bran

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A production method of four fresh bran, comprising the following steps:

[0028] (1) Cut into pieces: cut the roasted bran into uniform thickness and neat slices of 10mm×15mm×20mm block roasted bran;

[0029] (2) Boil in water: pour the lump roasted bran into boiling water above 95°C and boil for 30-50 minutes, the weight ratio of water to lump roasted bran is 4:1;

[0030] (3) Dehydration: the cooked lump roasted bran is dehydrated with a centrifuge at a speed of 600-1000 rpm, so that the surface of the lump roasted bran does not have water droplets to obtain the dehydrated lump roasted bran;

[0031] (4) Frying: Pour the dehydrated lump roasted bran into a frying pan filled with vegetable oil, control the oil temperature between 140°C and 170°C, and fry for 4 to 8 minutes; The upper limit, on the contrary, when the temperature takes the upper limit, the time takes the lower limit;

[0032] (5) Cooking: Put 200kg of water, 4kg of soy sauce, 3kg of soybean oil, 600g o...

Embodiment 2

[0039] A production method of four fresh bran, comprising the following steps:

[0040] (1) Cut into pieces: cut the roasted bran into uniform thickness and neat slices of 10mm×10mm×10mm block roasted bran;

[0041] (2) Poaching: Pour the diced block roasted bran into 95°C boiling water and boil for 30-50 minutes, the weight ratio of water to block roasted bran is 3:1;

[0042] (3) Dehydration: dehydrate the cooked lump roasted bran with a centrifuge at a speed of 600 to 1000 rpm, so that the surface of the lump roasted bran is free of water droplets;

[0043] (4) Frying: Pour the dehydrated lump roasted bran into an oil pan filled with vegetable oil, the oil temperature is controlled between 150°C, and the frying time is 6 minutes;

[0044] (5) Cooking: Put 200kg of water, 3kg of soy sauce, 2kg of soybean oil, 500g of table salt, 200g of star anise, 50g of cinnamon, and 60g of fennel (based on 100kg of roasted bran), put them into a cooking pot and boil, then add 11kg of pea...

Embodiment 3

[0050] A production method of four fresh bran, comprising the following steps:

[0051] (1) Cut into pieces: cut the roasted bran into 20mm×20mm×20mm chunks with uniform thickness and neat shape;

[0052] (2) Poaching: Pour the diced fast-rich roasted bran into boiling water at 95°C and boil for 30-50 minutes, the ratio of water to lumpy roasted bran is 3:1;

[0053] (3) Dehydration: dehydrate the cooked lump roasted bran with a centrifuge at a speed of 600 to 1000 rpm, so that the surface of the cooked lump roasted bran is free of water droplets;

[0054] (4) Frying: Pour the dehydrated lump roasted bran into an oil pan filled with vegetable oil, the oil temperature is controlled between 170°C, and the frying time is 4 minutes;

[0055](5) Cooking: Put 200kg of water, 5kg of soy sauce, 4kg of soybean oil, 650g of salt, 300g of star anise, 150g of cinnamon, and 100g of fennel (based on 100kg of roasted bran), put them into a boiling pot and boil them, then add 13kg of peanuts...

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Abstract

The invention relates to a production method of vegetarian delicacies, comprising the following steps: stripping and slicing, water cooking, dehydrating, frying, cooking, cooling and packaging. Delicacies are sliced into blocks; the block-shaped delicacies are poured into boiled water to be boiled for 30-50 minutes; the boiled delicacies are dehydrated by a centrifugal machine; the delicacies which are dehydrated are poured into a frying-pan to be fried under the temperature between 140 DEG C and 170 DEG C for 4-8 minutes; water, soy sauce, bean oil, salt, star anise, cinnamon and fennel are placed into a saucepan to be boiled, and then peanuts, mushroom, needle mushroom, agaric and the fried delicacies are poured into a cooking pan to be cooked for 1-2 hours; the cooked vegetarian delicacies are cooled; and the vegetarian delicacies are packaged after being weighed so as to produce finished products.

Description

technical field [0001] The invention relates to a method for processing roasted bran, in particular to a method for producing four-fresh roasted bran, which belongs to the technical field of food processing. Background technique [0002] Roasted bran is a kind of soy product, which is very popular because of its rich protein, soft taste and good digestion. [0003] The production of roasted bran mainly includes ingredients, fermentation, steaming, and baking to make fresh roasted bran, and some also include a frying process to make fresh roasted bran into roasted bran flakes, which are finally packaged and shipped. [0004] Present grilled bran, no matter fresh grilled bran or fried grilled bran flakes basically all have a taste. After consumers buy it back, they process it into food with different flavors. Fresh roasted bran can be cut into pieces, slices, dices, shreds, strips, etc., processed by roasting, frying, frying, etc., or added with ingredients such as shiitake ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/20A23L1/01A23L1/22A23L11/00A23L5/10A23L27/00
Inventor 沈建华孙道同张美玲
Owner SHANGHAI QINGMEI GREEN FOOD
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