Pure vegetarian dried meat floss as well as processing method thereof

A meat floss and vegan technology, applied to vegetarian ingredients (no meat), vegetarian ingredients (no all animal products), food preparation, etc., to achieve simple production process, easy to carry, and good economic benefits

Inactive Publication Date: 2014-02-12
周永波
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is a lack of a vegan meat floss that has the fl

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] Example 1 The preparation of vegan meat floss

[0053]The distribution ratio of each component of vegan meat floss is: pea powder 5000g, drawing protein 2500g, white sugar 1000g, peanut oil 1000g, monosodium glutamate 500g, soy sauce 200g, edible salt 150g, ginger 300g, star anise 50g, licorice 50g, Luo Han Guo 30g, pepper 30g, small Fennel 20g, Potassium Sorbate 5g, Monascus Red 10g, Taste Disodium Nucleotide 3g, Ethyl Maltol 3g, 2,3-Dimethylpyrazine 10mg, 2-Methyl-3-Methylthiofuran 10mg , 2-methylpyrazine 5 mg.

[0054] The processing method of described vegan dried meat floss, comprises the following steps:

[0055] 1) Rehydration of the drawn protein, the specific method is to soak the drawn protein at a temperature of 0-5°C for 50 minutes, centrifuge at a speed of 1000r / m for 3 minutes, then rinse with drinking water, centrifuge and rinse again, and go back and forth for 3 times. After dehydration, the drawn protein The moisture content is 68%, and the rehydrated...

Embodiment 2

[0065] Example 2 Preparation of vegan meat floss

[0066] The distribution ratio of each component of vegan meat floss is: 4500g of pea flour, 3000g of silk protein, 1100g of white sugar, 1200g of palm oil, 600g of monosodium glutamate, 250g of soy sauce, 180g of edible salt, 300g of ginger, 70g of star anise, 60g of licorice, 50g of Luo Han Guo, 35g of peppercorns, Cumin 25g, Potassium Sorbate 7g, Monascus Red 12g, Taste Disodium Nucleotide 3g, Ethyl Maltol 4g, 2,3-Dimethylpyrazine 15mg, 2-Methyl-3-Methylthiofuran 20mg, 7mg of 2-methylpyrazine.

[0067] The processing method of described vegan dried meat floss, comprises the following steps:

[0068] 1) Rehydration of the drawn protein, the specific method is to soak the drawn protein at a temperature of 0-5°C for 60 minutes, centrifuge at a speed of 1000r / m for 3 minutes, then rinse with drinking water, then centrifuge and rinse again, so that it goes back and forth 5 times, and the drawn protein is dehydrated The moistur...

Embodiment 3

[0078] Example 3 Preparation of Vegan Meat Floss

[0079] The distribution ratio of each component of vegan meat floss is: 4800g of pea powder, 2800g of silk protein, 1200g of white sugar, 1100g of soybean oil, 550g of monosodium glutamate, 220g of soy sauce, 200g of edible salt, 400g of ginger, 80g of star anise, 80g of licorice, 40g of Luo Han Guo, 50g of peppercorns, Cumin 30g, Potassium Sorbate 10g, Monascus Red 15g, Taste Disodium Nucleotide 4g, Ethyl Maltol 5g, 2,3-Dimethylpyrazine 20mg, 2-Methyl-3-Methylthiofuran 15mg, 2-methylpyrazine 10mg.

[0080] The processing method of described vegan dried meat floss, comprises the following steps:

[0081] 1) Rehydration of the drawn protein, the specific method is to soak the drawn protein at a temperature of 0-5°C for 45 minutes, centrifuge at a speed of 1000r / m for 3 minutes, then rinse with drinking water, centrifuge and rinse again, and go back and forth for 3 times. After dehydration, the drawn protein The moisture cont...

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PUM

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Abstract

The invention discloses pure vegetarian dried meat floss as well as a processing method thereof. The pure vegetarian dried meat floss comprises the following components in parts by weight: 4500-5000 parts of pea powder, 2500-3000 parts of textured proteins, 1000-1200 parts of white granulated sugar, 1000-1200 parts of edible vegetable oil, 500-600 parts of monosodium glutamate, 200-250 parts of soy sauce, 150-200 parts of edible salt, 300-400 parts of gingers, 50-80 parts of anise, 50-80 parts of liquorice, 30-50 parts of grosvener siraitia, 30-50 parts of Chinese prickly ash, 20-30 parts of fennel, 5-10 parts of potassium sorbate, 10-15 parts of monascus color, 3-5 parts of flavor nucleotides disodium, 3-5 parts of ethyl maltol, 0.01-0.02 part of 2,3-dimethyl pyrazine, 0.01-0.02 part of 2-methyl-3 (methylthio)furan and 0.005-0.01 part of 2-methyl pyrazine. The pure vegetarian dried meat floss disclosed by the invention not only has flavor of the common dried meat floss, but also can satisfy needs of vegetarians.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a vegan dried meat floss and a processing method thereof. Background technique [0002] Chinese invention patent application CN1144620A discloses a production method of pure vegetarian dried meat floss. The main point of the technical solution is that it is processed from soybean dregs and other auxiliary materials. The shortcoming of this method is that bean flavor is big, no meat fragrance. [0003] Chinese invention patent CN 1826969 B discloses a kind of production method of Lentinus edodes vegetarian meat floss. The main point of its technical scheme is to take mushroom stalks, soy sauce, white granulated sugar, salt, ginger juice and vegetable oil as raw materials; It is prepared by adding auxiliary materials after precooking, then loosening, drying and packaging. The disadvantage of this method is that there is no meat flavor. [0004] Meat floss is a well-known...

Claims

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Application Information

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IPC IPC(8): A23L1/20A23L1/221A23L11/00A23L27/10
CPCA23L11/00A23L27/00A23V2002/00A23V2200/264A23V2200/262
Inventor 周永波李仲超杨秋明郭彩华
Owner 周永波
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