Method for preparing mushroom vegetarian meat

A production method, the technology of vegetarian hooves, applied in the field of food processing, can solve the problems of no production method, etc., and achieve the effect of rich nutrition

Inactive Publication Date: 2011-08-10
福建绿宝食品集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, although there are many products of mushrooms and vegetarian feet on the market, there are no literature reports on the relevant production methods.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A kind of preparation method of mushroom vegetarian hoof of the present invention, its concrete preparation steps are as follows:

[0031] (1) Acceptance of raw materials: use shiitake mushroom feet as raw materials, no moth-eaten (infestation), no mildew, no peculiar smell, dry, etc.;

[0032] (2) Soaking: Soak the shiitake mushroom feet in water for more than 10 hours;

[0033] (3) Dry the water: dry the soaked shiitake mushrooms until the hands are not wet;

[0034] (4) Pretreatment: remove the impurities in the mushroom feet, and trim the mud roots of the mushroom feet, and cut the large mushroom feet into small pieces of 2cm*2cm or less;

[0035] (5) Rolling: Rolling the mushroom feet to remove part of the water and make the tissue loose and not crushed;

[0036] (6) Mixing material: beat eggs and water into egg liquid in a weight ratio of 10:1, pour it into the rolled mushroom feet and stir evenly, the weight ratio of mushroom feet to egg liquid is 4:1;

[0037...

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PUM

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Abstract

The invention provides a method for preparing mushroom vegetarian meat, which comprises the following steps of: selecting raw materials, immersing, draining moisture, preprocessing, grinding, stirring, frying, degreasing, stir-frying, grinding, drying, packaging, sealing and sterilizing to obtain a mushroom vegetarian meat product. The product does not contain preservatives or pigments, has a chewing sense and is natural and palatable while the original fragrant and sweet taste of fresh mushrooms is maintained, does not lose the original unique fragrance of the mushrooms due to excessive seasoning, is abundant in nutrition and can be used as snacks at ordinary times.

Description

technical field [0001] The invention relates to a method for making vegetarian hoof with mushrooms, which belongs to the field of food processing. Background technique [0002] When it comes to vegetarianism, people always think it has something to do with Buddhism. In fact, since the Spring and Autumn Period and the Warring States Period, the concept of vegetarianism has gradually become popular among the people. At this time, it was still 800 years before Indian Buddhism was introduced to the mainland around the 1st century AD. Although there is no essential relationship between the two, the achievements of Buddhism in promoting and creating vegetarianism are beyond doubt. [0003] Traditional vegetarian food has basically developed in terms of dishes, and vacuum-packed instant food is just some stewed dried beans. For thousands of years, there has been no vegan food similar to beef jerky like vegetarian jerky. [0004] While foreign fast food and fried food bring conve...

Claims

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Application Information

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IPC IPC(8): A23L1/28
Inventor 郑松辉周之朵蔡桂燕石玉娟郑晓燕
Owner 福建绿宝食品集团有限公司
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