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Fragrant vegetarian chicken

A five-spice and five-spice technology, which is applied in cheese substitutes, dairy products, applications, etc., can solve the problems of poor elasticity and impure flavor, and achieve the effect of strong toughness and pure flavor

Inactive Publication Date: 2014-05-21
SUZHOU JINJI FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Vegetarian chicken is a traditional soy product in China. The production process of vegetarian chicken in various places is roughly the same. The main difference is that according to the water quality and taste of each place, different coagulants are used, different pressing standards, cooking, cooling methods and seasoning formulas are adopted. In order to meet the corresponding taste and fragrance requirements of the product, the existing five-spice vegetarian chicken has poor elasticity and the fragrance is not pure

Method used

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Embodiment Construction

[0014] 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.

[0015] Embodiments of the invention include:

[0016] A five-spice vegetarian chicken, the raw material formula of the five-spice vegetarian chicken is composed of the following materials in mass percentage:

[0017] Water 63.50%;

[0018] soybean 33.00%;

[0019] Magnesium chloride 0.40%;

[0020] Sugar 2.00%;

[0021] Soy sauce 0.50%;

[0022] MSG 0.05%;

[0023] Natural spices 0.55%;

[0024] The natural spices include: 50% star anise, 10% bay leaves, 20% cinnamon and 20% cloves.

[0025] A method for making spiced vegetarian chicken using the raw material formula of the above-mentioned spiced vegetarian chicken, comprising:

[0026] A), cleaning and soaking: put the soybeans in the s...

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Abstract

The invention discloses a fragrant vegetarian chicken. The raw material formula consists of the following materials in percentage by mass: 63.50% of water, 33.00% of soybean, 0.40% of magnesium chloride, 2.00% of sugar, 0.50% of soy sauce, 0.05% of aginomoto and 0.55% of natural spicy materials. In such a mode, the product disclosed by the invention is pure in fragrance, sufficient in toughness of the taste, elastic and long in product expiration date.

Description

technical field [0001] The invention relates to the field of bean products, in particular to a five-spice vegetarian chicken. Background technique [0002] Vegetarian chicken is a traditional soy product in China. The production process of vegetarian chicken in various places is roughly the same. The main difference is that according to the water quality and taste of each place, different coagulants are used, different pressing standards, cooking, cooling methods and seasoning formulas are adopted. To complete the corresponding mouthfeel and fragrance requirements of the product, the existing five-spice vegetarian chicken has poor elasticity and impure fragrance. Contents of the invention [0003] The main technical problem to be solved by the present invention is to provide a five-spice vegetarian chicken, which has pure aroma, strong and elastic mouthfeel, and long shelf life. [0004] In order to solve the above-mentioned technical problems, a technical scheme adopted ...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45
Inventor 金兴仓
Owner SUZHOU JINJI FOODS
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