Seasoning processing technique for spicy capsaicin

A processing technology, spicy element technology, applied in the field of soy products, can solve the problems of people's health hazards, affecting the flavor of soybean protein in spicy vegetarian meat, etc., and achieve the effect of safe and healthy food, good taste, and uniform color

Inactive Publication Date: 2013-11-13
CHENGDU XIANGXIANGZUI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The taste of spicy vegetarian meat (soybean textured protein product) changes with the ingredients added to the vegetarian meat. In order to achieve a better taste, more food additives such as pigments are generally added in the seasoning

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A seasoning processing technology for spicy vegetarian meat, comprising the following steps:

[0020] A. Soaking: soak the soybean tissue protein with cold water, the temperature of the cold water is 10°C, and the soaking time is 4 hours;

[0021] B, dehydration: dehydrating the soybean tissue protein after soaking, dehydrating to a water content of 45%, and the dehydration mode is natural drying dehydration or mechanical centrifugal dehydration;

[0022] C. Frying: The dehydrated soybean tissue protein is sliced ​​to obtain the original vegetarian meat slices, and then the continuous automatic fryer is used for frying, the frying temperature is controlled at 145 ° C, and the frying time is 70 seconds; frying makes the vegetarian meat The outside is fragrant and the inside is tender, and the entrance is more crispy.

[0023] D, seasoning: add seasoning in the vegetarian meat obtained after frying and carry out mixing, the seasoning added in average per 1kg of vegetaria...

Embodiment 2

[0026] A seasoning processing technology for spicy vegetarian meat, comprising the following steps:

[0027] A. Soaking: soak soybean tissue protein with cold water, the temperature of the cold water is 13°C, and the soaking time is 5 hours;

[0028] B, dehydration: dehydrating the soybean tissue protein after soaking, dehydration to a water content of 47%, and the dehydration mode is natural drying dehydration or mechanical centrifugal dehydration;

[0029] C. Frying: The dehydrated soybean tissue protein is sliced ​​to obtain the original vegetarian meat slices, and then the continuous automatic fryer is used for frying. The frying temperature is controlled at 155 ° C and the frying time is 70 seconds; frying makes the vegetarian meat slices. The outside is fragrant and the inside is tender, and the entrance is more crispy.

[0030] D, seasoning: add seasoning in the vegetarian meat obtained after frying and carry out mixing, the seasoning added in average per 1kg of vegeta...

Embodiment 3

[0033] A seasoning processing technology for spicy vegetarian meat, comprising the following steps:

[0034] A. Soaking: soak soybean tissue protein with cold water, the temperature of the cold water is 15°C, and the soaking time is 6 hours;

[0035] B, dehydration: dehydrating the soybean tissue protein after soaking, dehydrating to a water content of 50%, and the dehydration mode is natural drying dehydration or mechanical centrifugal dehydration;

[0036] C. Frying: slice the dehydrated soybean tissue protein to obtain the original vegetarian meat slices, and then use a continuous automatic fryer for frying, the frying temperature is controlled at 170 ° C, and the frying time is 70 seconds; frying makes the vegetarian meat The outside is fragrant and the inside is tender, and the entrance is more crispy.

[0037] D, seasoning: add seasoning in the vegetarian meat obtained after frying and carry out mixing, the seasoning added in average per 1kg of vegetarian meat is 86 gra...

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PUM

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Abstract

The invention discloses a seasoning processing technique for spicy capsaicin, comprising the following steps of: soaking: soaking textured soybean protein by cold water, wherein the temperature of cold water is 10-15 DEG C and the soaking time is 4-6hours; dehydrating: dehydrating the soaked textured soybean protein till the water content is 45-50%, wherein the dehydration mode is natural drying dehydration or mechanical centrifugal dehydration; frying: slicing the hydrated textured soybean protein to obtain original capsaicin, and frying by a continuous automatic fryer, wherein the frying temperature is controlled at 145-170 DEG C, and the frying time is 70s; blending: adding seasoning in the fried capsaicin and blending. By strictly controlling the technical parameters of the seasoning processing technique, the produced product is even in color and luster, good in taste, more delicious after seasoning of a special formula is added, and is safe and healthy to eat, and only a food additive disodium 5'-ribonucleotide is added.

Description

technical field [0001] The invention relates to the technical field of soybean product production, in particular to a seasoning processing technology for spicy vegetarian meat. Background technique [0002] Vegetarian meat refers to a vegetarian food with a flavor and texture similar to meat. It usually uses vegetable protein (soy protein, peanut protein, wheat gluten, etc.) as the main raw material. Thermal processing creates a textured texture similar to meat, and a meat-like flavor is created through the Maillard reaction and / or the addition of meat flavors. Among them, vegetarian meat made from soybean protein as the main raw material is the top grade in soy products and is the only vegetable food that can replace animal protein. Rich and unique flavor, its protein content is much higher than meat, fat content is lower than meat, cholesterol-free, and taste more delicate than meat, suitable for all ages, is an ideal healthy soy product. Regular consumption of this prod...

Claims

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Application Information

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IPC IPC(8): A23C20/02
Inventor 李金益聂付宝邱峰
Owner CHENGDU XIANGXIANGZUI FOOD
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