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Vegetarian food and preparation method thereof

A food and soybean tissue protein technology, applied in the field of food processing, can solve the problems of synthesis and single nutrition, and achieve the effects of promoting excretion, reducing the accumulation of cholesterol and fat, and preventing arteriosclerosis

Inactive Publication Date: 2012-07-18
陈研库
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the accelerated pace of life, the demand for vegetarian foods that are easy to carry and store has increased. However, most of these vegetarian foods on the market today have single nutrition, mainly composed of starch or vegetable protein, which cannot meet the needs of the human body for various nutrients, especially for The demand for minerals and vitamins, which are essential elements for the human body, play an important role in maintaining the normal physiological functions and metabolism of the human body, but they cannot be produced and synthesized by the human body itself, and can only be ingested from food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A vegetarian food made from the following raw materials in parts by weight: gluten powder 15, soybean textured protein 15, egg liquid 15, yam 12, burdock 8, carrot 8, fresh bamboo shoot 8, mushroom 8, fungus 8, white fungus 8 , red dates 8, fresh corn kernels 8, black sesame 2, walnut kernels 2, kelp 1, seaweed 2, corn starch 4, seasoning noodles 0.2, salt 1, vegetable oil 8, water 30.

[0033] Production Method:

[0034] (1), raw material pretreatment

[0035] ①Soak the fungus, white fungus, red dates, and seaweed in warm water for 5 hours, wash to remove impurities, remove the pits from the red dates, and set aside;

[0036] ②Wash the yam, burdock, kelp and shiitake mushrooms separately, steam them, and set aside;

[0037] ③Take soybean tissue protein, soak it in 65°C-75°C hot water for 30 minutes, then drain and dehydrate to make the water content 20-30%, and set aside.

[0038] (2), chopped and mixed

[0039] Soak the fungus, white fungus, seaweed, pitted red da...

Embodiment 2

[0049] A vegetarian food made from the following raw materials in parts by weight: gluten powder 18, soybean textured protein 18, egg liquid 10, yam 10, burdock 10, carrot 10, fresh bamboo shoot 8, mushroom 5, fungus 5, white fungus 5 , red dates 10, fresh corn kernels 10, black sesame 1, walnut kernel 1, kelp 1, seaweed 1, potato starch 2, seasoning noodles 0.1, salt 1, vegetable oil 5, water 25.

[0050] The preparation method is the same as that of Example 1, and the vegetarian food with slightly sweet taste is obtained.

Embodiment 3

[0052] A vegetarian food made from the following raw materials in parts by weight: gluten powder 10, soybean textured protein 10, egg liquid 18, yam 10, burdock 5, carrot 5, fresh bamboo shoot 5, shiitake mushroom 10, fungus 10, white fungus 10 , red dates 5, fresh corn kernels 5, black sesame 2, walnut kernels 2, kelp 2, seaweed 2, tapioca starch 3, seasoning noodles 0.3, salt 3, vegetable oil 10, water 35.

[0053] The preparation method is the same as in Example 1, and the prepared vegetarian food has a rich mushroom flavor.

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PUM

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Abstract

The invention discloses vegetarian food which uses wheat gluten powder as a main raw material and a preparation method of the vegetarian food, belonging to the field of food processing. The vegetarian food is made of the following raw materials in parts by weight: 10-18 parts of wheat gluten powder, 10-18 parts of textured soybean protein, 10-18 parts of egg liquid, 10-15 parts of Chinese yam, 5-10 parts of burdock, 5-10 parts of carrots, 5-10 parts of fresh bamboo shoots, 5-10 parts of shitake mushrooms, 5-10 parts of Exidia auricula Judae, 5-10 parts of Tremella fuciformis, 5-10 parts of red dates, 5-10 parts of corn kernels, 1-2 parts of black sesame, 1-2 parts of walnut kernels, 1-2 parts of kelps, 1-2 parts of lavers, 2-5 parts of starch, 0.1-0.3 part of seasoning flour, 1-3 parts oftable salt, 5-10 parts of plant oil and 25-35 parts of water. The vegetarian food disclosed by the invention is rich in nutrients such as high-quality proteins, minerals, vitamins and cellulose, the nutrients are rich and balanced, the taste is adjustable and the vegetarian food is particularly suitable for fat people and people who lack for vitamins to eat.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a vegetarian food with gluten powder as the main raw material and a preparation method thereof. Background technique [0002] With the improvement of living standards, obesity, hyperglycemia, high blood pressure, hyperlipidemia and other diseases seriously plague people's health due to excessive intake of animal fat. Correspondingly, various vegetarian foods are more and more popular among people. . Due to the accelerated pace of life, the demand for vegetarian foods that are easy to carry and store has increased. However, most of these vegetarian foods on the market today have single nutrition, mainly composed of starch or vegetable protein, which cannot meet the needs of the human body for various nutrients, especially for The demand for minerals and vitamins, which are essential elements for the human body, play an important role in maintaining the normal physiological function...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/305
Inventor 陈研库
Owner 陈研库
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