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Vegetarian pleurotus eryngii bull paddywack and processing method thereof

A processing method and technology of beef tendon, which are applied in the field of food processing, can solve the problems of inconclusive genetically modified food safety, adverse health effects, and inability to meet healthy diets, etc. Effect

Inactive Publication Date: 2014-12-24
福建绿宝食品集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the increasing use of genetically modified soybeans, the safety of genetically modified foods is still inconclusive, making people worry about the safety of foods made from soybean products on the market
In addition, in order to maintain the color of the product and prolong the storage time of the product, a large amount of food additives are added to the processing of the traditional vegetarian beef gluten. bring adverse effects

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A kind of spicy pleurotus eryngii vegetarian beef gluten, its processing method comprises the steps:

[0036] 1) Clean and drain 3.0kg of fresh Pleurotus eryngii, cut into thin slices with a thickness of 2mm, and put it into a kneading machine for 10 minutes;

[0037] 2) Prepare 0.5kg of konjac gum to make a glue solution with a mass fraction of 20%; put the Pleurotus eryngii slices treated in step 1) into the glue solution for 30s, and then dry in cold air at 20°C for 20 minutes;

[0038] 3) Chop 1.8kg of dried chilies and put them together with 1.6kg of cumin powder in a pot and stir-fry over high heat, then put the dried Pleurotus eryngii slices in step 2) into the pot and stir-fry for 30 minutes, then sift out the dried chilies and ground cumin;

[0039] 4) Brush a thin layer of tender honey on the surface of the fried Pleurotus eryngii slices in step 3), and dry at 50°C for 35 minutes;

[0040] 5) Pour 1.2kg of oil into the pot and heat it up, add 2.0kg of sesame...

Embodiment 2

[0044] A kind of spicy pleurotus eryngii vegetarian beef gluten, its processing method comprises the steps:

[0045] 1) Clean and drain 3.2kg of fresh Pleurotus eryngii, cut into thin slices with a thickness of 1mm, and put it into a kneading machine for 10 minutes;

[0046] 2) Prepare 0.8kg of konjac gum to make a glue solution with a mass fraction of 20%; put the Pleurotus eryngii slices treated in step 1) into the glue solution for 30s, and then dry in cold air at 15°C for 25 minutes;

[0047] 3) Chop 1.9kg of dried chilies and put them together with 1.5kg of cumin powder in a pot and stir-fry over high heat, then put the dried Pleurotus eryngii slices in step 2) into the pot and stir-fry for 35 minutes, then sift out the dried chilies and ground cumin;

[0048] 4) Brush a thin layer of tender honey on the surface of the fried Pleurotus eryngii slices in step 3), and dry at 40°C for 40 minutes;

[0049] 5) Pour 1.4kg of oil into the pot and heat it up, add 2.2kg of sesame...

Embodiment 3

[0053] A kind of pickled pepper pleurotus eryngii vegetarian beef gluten, its processing method comprises the following steps:

[0054] 1) Clean and drain 3.5kg of fresh Pleurotus eryngii, cut into thin slices with a thickness of 1mm, and put it into a kneading machine for 10 minutes;

[0055] 2) Prepare 1.0kg of konjac gum to make a glue solution with a mass fraction of 20%; put the Pleurotus eryngii slices treated in step 1) into the glue solution for 30s, and then dry in cold air at 10°C for 30 minutes;

[0056] 3) Chop 2.0kg of dried chilies and put them together with 2.0kg of cumin powder in a pot and stir-fry over high heat, then put the dried Pleurotus eryngii slices in step 2) into the pot and stir-fry for 40 minutes, then sift out the dried chilies and ground cumin;

[0057]4) Brush a thin layer of tender honey on the surface of the fried Pleurotus eryngii slices in step 3), and dry at 30°C for 30 minutes;

[0058] 5) Pour 1.5kg of oil into the pot and heat it up, a...

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Abstract

The invention discloses vegetarian pleurotus eryngii bull paddywack and a processing method thereof. The vegetarian pleurotus eryngii bull paddywack, a snack food, is prepared from pleurotus eryngii with very high nutritive value, which serves as a main raw material instead of a traditional bean product, and is prepared by carrying out processing steps including hydrocolloid dipping, drying, frying and the like on the pleurotus eryngii, konjac glucomannan, cumin powder, chilies, sesame, citric acid and the like. The prepared pleurotus eryngii bull paddywack has a delicious and spicy flavor and a crispy and chewy taste, has low calories and is safe and nutritional; the cumin and honey which have antiseptic and heat-clearing effects are added into the bull paddywack according to the formula so that the bull paddywack does not need a preservative, is unlikely to make people get internal heat after being taken, caters to the favor of young consumers and has excellent market prospects.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a pleurotus eryngii vegetarian beef gluten and a processing method thereof. Background technique [0002] Vegetarian beef gluten is a kind of leisure food prepared from soybean products as the main raw material. It is loved by many consumers for its spicy taste. As the use of genetically modified soybeans is becoming more and more widespread, the safety of genetically modified foods is still inconclusive, which makes people worry about the safety of foods made from soybean products on the market. In addition, in order to maintain the color of the product and prolong the storage time of the product, a large amount of food additives are added to the processing of the traditional vegetarian beef gluten. bring adverse effects. [0003] Pleurotus eryngii is a rare edible fungus of Basidiomycetes and Agaricaceae. Its flesh is thick, crisp and tender, and fragrant. It is ric...

Claims

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Application Information

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IPC IPC(8): A23L1/28A23L31/00
CPCA23L31/00A23L33/00A23V2002/00A23V2200/30A23V2250/204A23V2250/032A23V2250/60
Inventor 郑松辉
Owner 福建绿宝食品集团有限公司
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