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
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Example Embodiment
[0033] Example 1
[0034] (1) Bamboo shoots pretreatment: fresh bamboo shoots are cleaned and disinfected, cut into sections, blanched, beaten, and filtered to prepare bamboo shoot slurry, and then refrigerate it for later use;
[0035] (2) Mixing and stirring
[0036] Before mixing, use ice flakes to cool the mixer to about 10°C, put the soy protein and bamboo shoot slurry into the mixer, then mix the konjac gum, gellan gum, and seasonings, add vegetable oil and ice water to the mixer, and mix 2 After -5min, add the modified starch and continue to stir for 2-5min. When stirring, 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;
[0037] The weight parts of each raw material are: 8 parts of tissue protein, 4 parts of bamboo shoots, 1.2 parts of konjac gum, 0.6 parts of gellan gum, 7.2 parts of vegetable oil, 22 parts of ice water, 1.5 parts of modified starch, 2.8 parts of seasonings ( Wherein, t...
Example Embodiment
[0043] Example 2
[0044] (1) Bamboo shoots pretreatment: fresh bamboo shoots are cleaned and disinfected, cut into sections, blanched, beaten, and filtered to prepare bamboo shoot slurry, and then refrigerate it for later use;
[0045] (2) Mixing and stirring
[0046] Before mixing, use ice flakes to cool the mixer to about 9°C, put the soy protein and bamboo shoot pulp into the mixer, then mix the auxiliary materials such as konjac gum and gellan gum, add vegetable oil and ice water to the mixer, and mix 2 After -5min, add modified starch and continue to stir for 2-5min. When stirring, first mix slowly and then emulsify at high speed to prepare filling; the slow speed is 1200r / min and the high speed is 3200r / min;
[0047] The weight of each raw material is: 10 parts of tissue protein, 5 parts of bamboo shoots, 1.3 parts of konjac gum, 0.8 parts of gellan gum, 7.6 parts of vegetable oil, 25 parts of ice water, 2.0 parts of modified starch, 3.0 parts of seasonings (of which, The sea...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap