Bamboo shoot maigre ham sausage and preparation method thereof
A technology of vegetarian ham and bamboo shoots, which is applied in the field of bamboo shoot vegetarian ham sausage and its preparation, can solve the problems that the elasticity and chewing performance of vegetarian ham sausage cannot be guaranteed, and achieve the effects of overcoming bad taste, low production cost, and increasing diversity
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Embodiment 1
[0034] (1) Pretreatment of bamboo shoots: fresh bamboo shoots are cleaned and disinfected, cut into sections, blanched, beaten, and filtered to make bamboo shoot pulp, and then refrigerated for later use;
[0035] (2) Mixing and stirring
[0036] Before mixing, cool down the mixer to about 10°C with ice flakes, put soybean textured protein and bamboo shoot pulp into the mixer, then mix konjac gum, gellan gum and seasoning, add vegetable oil and ice water to the mixer, and stir for 2 After -5 minutes, add modified starch and continue to stir for 2-5 minutes. When stirring, first mix slowly, and then emulsify at high speed to make fillings; the slow speed is 1200r / min, and the high speed is 3200r / min;
[0037] Wherein the parts by weight of each raw material are: 8 parts of soybean textured protein, 4 parts of bamboo shoots, 1.2 parts of konjac gum, 0.6 part of gellan gum, 7.2 parts of vegetable oil, 22 parts of ice water, 1.5 parts of modified starch, 2.8 parts of seasoning ( ...
Embodiment 2
[0044] (1) Pretreatment of bamboo shoots: fresh bamboo shoots are cleaned and disinfected, cut into sections, blanched, beaten, and filtered to make bamboo shoot pulp, and then refrigerated for later use;
[0045] (2) Mixing and stirring
[0046]Before mixing, use ice flakes to cool down the mixer to about 9°C, put soybean tissue protein and bamboo shoot pulp into the mixer, then mix konjac gum, gellan gum and other auxiliary materials, add vegetable oil and ice water to the mixer, and stir for 2 After -5 minutes, add the modified starch and continue to stir for 2-5 minutes. When stirring, first mix at a slow speed, and then emulsify at a high speed to prepare the filling; the slow speed is 1200r / min, and the high speed is 3200r / min;
[0047] Wherein the parts by weight of each raw material are: 10 parts of soybean tissue protein, 5 parts of bamboo shoots, 1.3 parts of konjac gum, 0.8 part of gellan gum, 7.6 parts of vegetable oil, 25 parts of ice water, 2.0 parts of modified ...
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