Whole grain vegetable sausage and preparation method thereof

A technology of whole grains and production methods, which is applied in the field of food processing, can solve the problems of restricting the promotion and consumption of instant foods, the unsatisfactory anti-starch retrogradation effect, affecting product quality and shelf life, etc., so as to ensure that the product has a moist taste and anti-corrosion effect. Good starch retrogradation effect and anti-starch retrogradation effect
CN103392983AActive Publication Date: 2013-11-20CHENGDU XIWANG FOOD
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
CHENGDU XIWANG FOOD
Publication Date
2013-11-20
Patent Text Reader

Abstract

The invention relates to the field of food processing, in particular relates to a whole grain vegetable sausage and a preparation method thereof, and aims to solve the technical problems that whole grain food cannot be made into convenient food and cannot be popularized for eating because whole grains are rich in starch which is likely to retrograde. Raw materials of the whole grain vegetable sausage comprise soy protein, salad oil, plain white, starch, water, composite gel, sticky rice, sweet corn grit, sesame, red bean sugar natto, green bean sugar natto, sorghum, soybean, oatmeal and the like. The preparation method comprises the following steps of: (a), raw material treatment; (b), addition of diastase; (c), cutting and blending; (d), filling and tying; (e), sterilization; (f), cooling. The invention provides a new method for preparation of a vegetable product. The product tastes good, the starch is unlikely to retrograde, the safety of food shelf life is greatly improved, and the whole grain vegetable sausage is wide in application prospect.
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Description

technical field

[0001] The invention relates to the field of food processing, in particular to a vegetarian sausage with whole grains as the main raw material and a preparation method thereof. Background technique

[0002] The traditional sausage is rich in nutrition, mellow and delicious, convenient to eat and easy to carry, and meets the current people's pursuit of healthy, fast and convenient food requirements. But traditional sausages are high in fat and cholesterol, and lack water-soluble vitamins and minerals. Whole grains are rich in water-soluble vitamin B1 and dietary fiber, which can increase appetite, promote digestion, and maintain the normal function of the nervous system; whole grains are alkaline, can neutralize the pH of the human body, and meet the characteristics of modern people's pursuit of green, healthy and nutritious food. Whole grains are rich in starch, such as rice, red beans, mung beans, etc. After these starchy foods are matured, starch retrograd...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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