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Preparation method of vegetarian ham

A vegetarian ham and formula technology, applied in dairy products, cheese substitutes, applications, etc., can solve the problems of loose and not firm internal structure, short product shelf life, fragile materials, etc. Strong taste effect

Inactive Publication Date: 2014-03-12
SUZHOU JINJI FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the vegetarian hams produced by this traditional process have defects such as short shelf life, loose and not tight internal structure, fragile materials, and poor taste.

Method used

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Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0018] The preferred embodiments of the present invention are described in detail below, so that the advantages and features of the present invention can be more easily understood by those skilled in the art, so as to define the protection scope of the present invention more clearly.

[0019] Embodiments of the present invention include: a preparation method of vegetarian ham, the steps of the preparation method comprising:

[0020] First, ingredients, prepare the raw material louvers according to the working formula;

[0021] Second, louver screening to remove foreign matter and debris;

[0022] Third, soak the louvers. Soak 100Kg of louvers in 300Kg of hot water at 65°C, add 3Kg of edible alkali, stir well and soak for 12-15 minutes. When soaking, turn the louvers every 5 minutes;

[0023] Fourth, press repeatedly, take out the soaked louvers, and press repeatedly with a pressure of 5-6Kg to make a billet. The pressing time is 18-20 minutes each ...

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Abstract

The invention discloses a preparation method of a vegetarian ham. The preparation method comprises the following steps: 1. carrying out burdening, namely, preparing beancurd sheets according to a formula; 2. screening the beancurd sheets to remove foreign matters and broken cubes; 3. soaking the beancurd sheets into hot water, adding edible alkali, uniformly mixing, and soaking; 4. fishing out the soaked beancurd sheets and repeatedly pressing to form billets; 5. cutting the billets in a mixer; 6. carrying out extruding molding, namely, extruding in a forming box to form the vegetarian ham; 7. stewing in a stewing box under high pressure; 8. quickly cooling the stewed vegetarian ham in ice water; and 9. refrigerating. According to the preparation method, a conventional preparation method is improved, food additives and the like harmful to a human body are prevented from being used, and the vegetarian ham prepared by using the method is compact in internal organization, chewy in mouth feel and convenient to cook, and is not loose.

Description

technical field [0001] The invention relates to the field of soybean food processing, in particular to a preparation method of vegetarian ham. Background technique [0002] Vegetarian ham is a kind of soy product, which is mainly processed with soybeans as the main material. Therefore, the processing technology of vegetarian ham in various places is basically the same, and most of them adopt the technological process of seasoning, pressing, and cooking. However, most of the plain ham produced by this traditional process will have defects such as short shelf life, loose and not tight internal structure, fragile materials, and poor taste. Contents of the invention [0003] The technical problem mainly solved by the invention is to provide a preparation method of vegetarian ham, improve the traditional preparation method of vegetarian ham, and improve the product quality of vegetarian ham. [0004] In order to solve the above-mentioned technical problems, a technical sol...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
Inventor 金锋
Owner SUZHOU JINJI FOODS
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