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Processing method of spicy vegetarian meat

A processing method and a technology for spice, which are applied in the field of soybean product processing and production, can solve problems such as unfavorable soybean protein taste, and achieve the effects of facilitating large-scale commercial production, uniform bright red color, and prolonging shelf life.

Active Publication Date: 2015-03-11
重庆绿牧食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Patent No. "201310351357.X A Seasoning Processing Technology of Spicy Vegetarian Meat" In view of the fact that the soybean vegetarian meat products on the existing market add more food additives to make the vegetarian meat uniform in color and bright yellow, the application was made This patent, however, still contains other additives, and its processing method is not conducive to reconcile the taste of soybean protein

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] To prepare a kind of spicy vegetarian meat, beef floss, spices and pepper sesame oil are firstly prepared.

[0022] To prepare beef floss, take 5kg of ginger juice, 5kg of pepper and 5kg of salt and put it into 100kg of cut fresh beef and marinate it for 48 hours, during which it will be rolled and kneaded for 10 minutes every 12 hours; then put it in 500kg of clean water and cook During this period, remove the blood foam on the water surface, wait for the water to boil for 30 minutes, then add 5kg of spices, and continue to cook on low heat for 10 hours; then take out the beef strips that are torn into width or thickness below 5mm, and then put the beef strips into the cooking pot. Add 5kg of white wine to the original pot where the water was boiled, turn on the high heat and stir fry continuously until the boiled water dries up and fluffy shredded beef appears, then stop the stir fry and start the pot to get beef floss.

[0023] To prepare the spices, 3 kg of dried gi...

Embodiment 2

[0029] To prepare a kind of spicy vegetarian meat, beef floss, spices and pepper sesame oil are firstly prepared.

[0030] To prepare beef floss, take 5kg of ginger juice, 5kg of pepper and 5kg of salt and put it into 100kg of cut fresh beef and marinate it for 60 hours. During this period, roll and knead for 10 minutes every 12 hours; then put it into 500kg of clear water and cook During this period, remove the blood foam on the water surface, wait for the water to boil for 30 minutes, then add 5kg of spices, and continue to cook on low heat for 12.5 hours; then take out the beef strips that are torn into width or thickness below 5mm, and then put the beef strips into the cooking pot. Add 5kg of white wine to the original pot where the water was boiled, turn on the high heat and stir fry continuously until the boiled water dries up and fluffy shredded beef appears, then stop the stir fry and start the pot to get beef floss.

[0031] To prepare the spices, 3 kg of dried ginger...

Embodiment 3

[0037] To prepare a kind of spicy vegetarian meat, beef floss, spices and pepper sesame oil are firstly prepared.

[0038] To prepare beef floss, take 5kg of ginger juice, 5kg of pepper and 5kg of salt and put it into 100kg of cut fresh beef and marinate it for 72 hours, during which it will be rolled and kneaded for 10 minutes every 12 hours; then put it into 500kg of clean water and cook During the process, remove the blood foam on the water surface, wait for the water to boil for 30 minutes, then add 5kg of spices, and continue to cook on low heat for 15 hours; then take out the beef strips that are torn into width or thickness below 5mm, and then put the beef strips into the cooking pot. Add 5kg of white wine to the original pot where the water was boiled, turn on the high heat and stir fry continuously until the boiled water dries up and fluffy shredded beef appears, then stop the stir fry and start the pot to get beef floss.

[0039] To prepare the spices, 3 kg of dried ...

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PUM

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Abstract

The invention relates to a processing method of spicy vegetarian meat. The processing method is completed by the eight steps of re-watering, freezing, unfreezing, preparing a curing material, curing, frying, preparing ingredients and mixing; the processing method has the beneficial effects that protein meat is tumbled and cured by seasonings specially made by Tujia, and is mixed with the seasonings specially made by Tujia for seasoning after being slightly fried, so that the prepared soybean vegetarian meat is bright red and uniform in color, and is thoroughly spicy and delicious since the seasonings go deep into the inner layer of the vegetarian meat; a plant additive is only used in the whole process, and can be used for seasoning and prolonging the shelf life, so that the aim of using the same quality guaranteeing additive can be achieved; the spicy vegetarian meat is a popular food, is ready-to-eat, and is convenient in large-scale commercial production.

Description

technical field [0001] The invention belongs to the technical field of soybean product processing and production, in particular to a processing method of spicy vegetarian meat. Background technique [0002] Vegetarian meat refers to a vegetarian food with a flavor and texture similar to meat. It usually uses soybean protein, peanut protein, wheat gluten, etc. Based on the texture and taste of meat, meat flavor is added to form a flavor similar to meat. Soy protein vegetarian meat is a healthy new food material produced by crushing, modulation, puffing and other processes with soybean protein as the main raw material. Its taste is lubricated and chewy, easy to taste, and can be used for cold dressing, stir-frying, soup, frying, etc. [0003] Soy Protein Veggie Meat is a vegetarian meal with a meat-like flavor and texture. Protein vegetarian meat is the latest top grade in soy products. It is the only vegetable food that can replace animal protein. It is rich in protein, va...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02
Inventor 程钧程玲王世兵
Owner 重庆绿牧食品有限责任公司
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