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Bean curd vegetarian sausage and preparation method thereof

A sausage and tofu technology, applied in the field of food processing, can solve the problems of low nutritional value, endanger human health, and single sausage taste, and achieve the effects of unique flavor, delicate taste and rich nutrition.

Inactive Publication Date: 2014-04-02
张立杰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Now the sausages on the market are added with nitrite, long-term consumption will endanger human health
In addition, the existing sausages have a single taste and low nutritional value, which can no longer meet people's consumption needs.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0014] A tofu vegetarian sausage is characterized in that it is made from the following raw materials in parts by weight (kg):

[0015] Tofu 90, Vinegar 3, Glucose 4, Olive Oil 1.5, Salt 4, Carrageenan 3, Citric Acid 0.3, Probiotics 0.2, Wort 5, Pumpkin 12, Cucumber 6, Artemisia 8, Malantou 7, Perilla leaf 3 , 3 elm leaves, 4 dandelions, 2 willow leaves, 4 cloves, 6 chrysanthemums, 6 orange peels, and 3 crowns.

[0016] The preparation method of described tofu vegetarian sausage comprises the following steps:

[0017] (1) Peel and flesh the pumpkin, cut it into pieces, steam it in a pot, take it out and mash it into a puree, add citric acid and 10-12% of the total weight of water, heat it on a slow fire for 20-30 minutes, pour in olive oil, Stuffed at 65-70 degrees Celsius for 15-20 minutes, then poured into a frying pan, and fried dry;

[0018] (2) Mix cucumber, Artemisia annua, Malantou with 13-15% water for beating, filter the obtained vegetable juice and wo...

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PUM

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Abstract

The invention discloses bean curd vegetarian sausage and a preparation method thereof. The bean curd vegetarian sausage is prepared from 80-90 parts by weight of bean curd, 3-4 parts by weight of vinegar, 3-4 parts by weight of glucose, 1.5-2 parts by weight of olive oil, 3-4 parts by weight of table salt, 2-3 parts by weight of carrageenan, 0.2-0.3 parts by weight of citric acid, 0.1-0.2 parts by weight of probiotics, 5-7 parts by weight of wort, 10-12 parts by weight of pumpkin, 4-6 parts by weight of cucumber, 7-8 parts by weight of artemisia seleirgensis, 5-7 parts by weight of Kalimeris indica, 3-4 parts by weight of perilla leaf, 2-3 parts by weight of leaf of elm tree, 3-4 parts by weight of dandelion, 2-2.5 parts by weight of willow leaf, 3-4 parts by weight of Zornia gibbosa, 4-6 parts by weight of chrysanthemum, 5-6 parts by weight of orange peel and 2-3 parts by weight of Microtoena insuavis (Hance) Prain ex Dunn. The bean curd vegetarian sausage has a fine taste and a unique local flavor, contains a plurality of trace elements and rich calcium and proteins, and has effects of supplementing the center and boosting qi, clearing heat and moisturizing dryness, promoting the production of body fluid to quench thirst, cleaning intestines and stomach, inhibiting liver-fire, clearing heat and removing toxins, and invigorating the spleen and benefiting the stomach.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a sausage, in particular to a tofu vegetarian sausage and a preparation method thereof. Background technique [0002] Sausage has a long history in China. It is a meat product made by cutting the meat, adding seasonings, filling it into casings, and going through a certain process. Now the sausages on the market are mostly added with nitrite, long-term consumption will endanger human health. In addition, the existing sausage has a single taste and low nutritional value, which cannot meet people's consumption needs. Contents of the invention [0003] The object of the present invention is to provide a tofu vegetarian sausage and a preparation method thereof, which has the characteristics of good taste, nutrition and health. [0004] The technical scheme adopted in the present invention is: [0005] A tofu vegetarian sausage is characterized in that it is made fr...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45A23L11/50
Inventor 张立杰
Owner 张立杰