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Method for processing barbecued meat analogue

A processing method and technology of vegetarian meat, applied in cheese substitutes, dairy products, food preparation, etc., can solve the problems of unfavorable soybean protein taste, etc., and achieve the effect of facilitating large-scale commercial production, long chewing taste, and extending shelf life

Active Publication Date: 2015-03-25
广西诚杨食品有限公司
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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 for Barbecue 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, bright yellow and other deficiencies, the application for this patent, however, the patented technology 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

[0023] To prepare a kind of barbecue vegetarian meat, first prepare beef floss, spices, pepper sesame oil and pepper paste.

[0024] 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.

[0025] To prepare the spices, 3 kg o...

Embodiment 2

[0032] To prepare a kind of barbecue vegetarian meat, first prepare beef floss, spices, pepper sesame oil and pepper paste.

[0033]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.

[0034] To prepare the spices, 3 kg of dri...

Embodiment 3

[0041] To prepare a kind of barbecue vegetarian meat, first prepare beef floss, spices, pepper sesame oil and pepper paste.

[0042] 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.

[0043] To prepare the spices, 3 kg...

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PUM

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Abstract

The invention discloses a method for processing a barbecued meat analogue. The method is finished by the following ten steps: rehydrating, freezing, unfreezing, preparing pickling materials, pickling, screening, baking, rebaking, preparing ingredients and stirring. The method has the beneficial effects that protein meat is rolled and pickled by adopting special seasoners of the Tujia nationality, is repeatedly barbecued by adopting special seasoners of the Tujia nationality, and is stirred and seasoned, so that the prepared soybean meat analogue is brown and rosy in color and luster, spicy and chewy, and lasting in taste; the seasoners penetrate into the inner layer; only plant additives are required in the whole process, so that the target of seasoning is achieved; the expiration date can be prolonged; the target the same as that of using a quality guarantee additive is achieved; the barbecued meat analogue is a popular product and can be immediately eaten after being opened; and large-scale commercial production is facilitated.

Description

technical field [0001] The invention belongs to the technical field of soybean product processing and production, in particular to a method for processing barbecued 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 protei...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L1/311A23L1/22A23L13/10A23L27/00
Inventor 程钧程玲王世兵
Owner 广西诚杨食品有限公司
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