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Meat substitute stuffing dessert and preparation method thereof

A technology of vegetarian meat-stuffed snacks and a production method, applied in the field of food processing, can solve the problems of unfavorable digestion and low nutrient content of meat-stuffed snacks, and achieve the advantages of preventing iron-deficiency anemia, high nutritional value, and improving lymphocyte transformation rate. Effect

Inactive Publication Date: 2014-12-17
井冈山井祥菌草生态科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to solve the problem in the prior art that the nutrient content of the vegetarian snack is too low, and the meat snack is not conducive to digestion, the present invention provides a delicious vegetarian snack containing rich nutrients and a production method thereof

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] The invention discloses a pastry stuffed with vegetarian meat. The main inventive point of the invention lies in the filling of the pastry stuffed with vegetarian meat and its production method.

[0033] The filling of the vegetarian meat-stuffed dessert of the present invention includes main ingredients and auxiliary materials. And edible sugar, can also comprise condiment in other prior art such as cumin powder, soy sauce.

[0034] The main ingredient components of the vegetarian meat stuffing are in parts by weight, 25-35 parts of edible fungi, 40-50 parts of soybean textured protein, 7-8 parts of soybean protein isolate, 3-5 parts of starch, and 2-3 parts of konjac powder , 5-7 parts of edible oil, 0.7-1 part of edible salt.

[0035] The auxiliary material components include 1-2 parts of monosodium glutamate and 2-2.5 parts of edible sugar in parts by weight.

[0036] In the present embodiment, the ratio of various components is, by weight, 15 parts of shiitake mu...

Embodiment 2

[0040]In this example, the similarities with Example 1 will not be repeated. The difference is that in this example, the ratio of various components of the vegetarian meat stuffing is: in parts by weight, 18 parts of shiitake mushrooms and 9 parts of fungus , Hericium erinaceus 3 parts, soybean tissue protein 45 parts, soybean protein isolate 7 parts, starch 4 parts, konjac flour 3 parts, edible oil 6 parts, edible salt 1 part, monosodium glutamate 2 parts, edible sugar 2 parts.

[0041] The production method is: in parts by weight, weigh the following ingredients: 18 parts of shiitake mushrooms, 9 parts of black fungus, 3 parts of Hericium erinaceus, 45 parts of soybean tissue protein, 7 parts of soybean protein isolate, 4 parts of starch, 3 parts of konjac powder, edible 6 parts of oil, 1 part of edible salt, 2 parts of monosodium glutamate, 2 parts of edible sugar; wash and soak shiitake mushrooms, fungus, Hericium erinaceus and cut into small pieces; then mix with soybean t...

Embodiment 3

[0043] In this example, the similarities with Example 1 will not be described in detail. The difference is that in this example, the ratio of various components of vegetarian meat stuffing is: 21 parts of shiitake mushrooms, 10.5 parts of fungus, 3.5 parts of Hericium erinaceus 40 parts of soybean textured protein, 8 parts of soybean protein isolate, 3 parts of starch, 2 parts of konjac flour, 7 parts of cooking oil, 0.7 parts of edible salt, 2 parts of monosodium glutamate, and 2.3 parts of edible sugar.

[0044] The production method is: in parts by weight, weigh the following ingredients: 21 parts of shiitake mushrooms, 10.5 parts of fungus, 3.5 parts of Hericium erinaceus, 40 parts of soybean tissue protein, 8 parts of soybean protein isolate, 3 parts of starch, 2 parts of konjac powder, and eat 7 parts of oil, 0.7 parts of edible salt, 2 parts of monosodium glutamate, 2.3 parts of edible sugar; wash and soak shiitake mushrooms, fungus and Hericium erinaceus and cut them in...

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PUM

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Abstract

The invention provides a meat substitute stuffing dessert and a preparation method thereof. The meat substitute stuffing dessert comprises main materials and auxiliary materials, wherein the main materials comprise edible mushrooms, textured soybean protein, soybean protein isolate, starch, konjaku flour, edible oil and edible salt. The preparation method comprises the following steps: washing the edible mushrooms, soaking and dicing into small blocks; then stirring and blending the components of the edible mushrooms, the textured soybean protein, the soybean protein isolate, the konjaku flour and the like in a chopping mode, then encrusting, steam cooking, quickly freezing and packaging to obtain the meat substitute stuffing dessert. The preparation method of traditional dessert is changed, and the vegetable diet food materials of the edible mushrooms, the konjaku flour and the like are added to the dessert, so that the nutritional value of the dessert is improved, and the vegetable diet characteristic of the meat substitute stuffing dessert can also be used for preventing and curing a plenty of modern diseases.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a pastry stuffed with vegetarian meat and a preparation method thereof. Background technique [0002] Dim sum is a common food for people to eat after dinner. The stuffing refers to the meat, vegetables, sugar and other ingredients wrapped in the dough. It is usually made by chopping the ingredients and mixing them with seasonings. It is usually divided into two types: meat stuffing and vegetarian stuffing. Desserts can supplement nutrients such as protein and vitamins necessary for the human body. Most of the existing meat-filled snacks are greasy, and the fat content is high, which is not conducive to the digestion and absorption of the human body. Not high enough to meet people's needs. Contents of the invention [0003] In order to solve the problem in the prior art that the nutrient content of the vegetarian snack is too low, and the meat snack is not conducive ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A23L1/28A23L1/20A23L31/00
Inventor 刘兴李建新
Owner 井冈山井祥菌草生态科技股份有限公司
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