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Curry-flavored vegetarian sausage and processing technology thereof

A processing technology and technology of vegetarian sausage, which is applied in the field of curry-flavored vegetarian sausage and its processing technology, can solve the problems of monotonous taste and short storage time, and achieve the effects of increasing appetite, long shelf life and promoting blood circulation

Inactive Publication Date: 2015-06-17
HEILONGJIANG XINRUN ECO AGRI PROD DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] With the improvement of people's living standards, people are increasingly pursuing high nutrition, low calorie, and convenience. As a traditional food in China, soybean products have a long history and are undoubtedly one of the best choices for people. However, traditional soybean products exist The problem of monotonous taste and short storage time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A curry-flavored vegetarian sausage, as one of the preferred options, the raw material filling of the vegetarian sausage consists of 110 parts of dried tofu, 7 parts of starch, 3.5 parts of vegetable oil, 0.65 parts of sesame oil, 2 parts of refined salt, 1.25 parts of soy sauce, 0.09 parts of monosodium glutamate, cooking wine 1 part, 0.35 part of curry powder, 0.4 part of mashed garlic, 0.9 part of onion juice, 0.03 part of edible sodium nitrite and 0.1 part of vitamin C.

[0022] The casing is artificial composite casing.

[0023] The composition of the curry powder is as follows: turmeric powder 22%, coriander seeds 16%, fennel 12%, fenugreek 8%, dill 4.5%, cinnamon, red pepper 5%, white pepper 4%, star anise 2.5% , dried ginger, campanula, cardamom, clove, taro, licorice 2% each, mustard seed, cardamom, cumin, tamarind, bay leaf 1.5%, amomum 1%, sage 0.5%.

[0024]

[0025] The processing steps of a curry-flavored vegetarian sausage are as follows:

[0026] 1...

Embodiment 2

[0031] A curry-flavored vegetarian sausage, as one of the preferred options, the raw material filling of the vegetarian sausage consists of 100 parts of dried tofu, 5 parts of starch, 2 parts of vegetable oil, 0.5 parts of sesame oil, 1.5 parts of refined salt, 1 part of soy sauce, 0.08 parts of monosodium glutamate, cooking wine 0.8 parts, 0.3 parts of curry powder, 0.3 parts of mashed garlic, 0.8 parts of onion juice, 0.02 parts of edible sodium nitrite and 0.05 parts of vitamin C.

[0032] The casing is artificial composite casing.

[0033] The composition of the curry powder is as follows: turmeric powder 22%, coriander seeds 16%, fennel 12%, fenugreek 8%, dill 4.5%, cinnamon, red pepper 5%, white pepper 4%, star anise 2.5% , dried ginger, campanula, cardamom, clove, taro, licorice 2% each, mustard seed, cardamom, cumin, tamarind, bay leaf 1.5%, amomum 1%, sage 0.5%.

[0034] The processing steps of a curry-flavored vegetarian sausage are as follows:

[0035] 1. Accordi...

Embodiment 3

[0040] A curry-flavored vegetarian sausage, as one of the preferred options, the raw material filling of the vegetarian sausage consists of 120 parts of dried tofu, 9 parts of starch, 4 parts of vegetable oil, 0.8 parts of sesame oil, 2.5 parts of refined salt, 1.5 parts of soy sauce, 0.1 part of monosodium glutamate, cooking wine 1.2 parts, 0.4 parts of curry powder, 0.5 parts of mashed garlic, 1 part of onion juice, 0.04 parts of edible sodium nitrite and 0.15 parts of vitamin C.

[0041] The casing is artificial composite casing.

[0042] The composition of the curry powder is as follows: turmeric powder 22%, coriander seeds 16%, fennel 12%, fenugreek 8%, dill 4.5%, cinnamon, red pepper 5%, white pepper 4%, star anise 2.5% , dried ginger, campanula, cardamom, clove, taro, licorice 2% each, mustard seed, cardamom, cumin, tamarind, bay leaf 1.5%, amomum 1%, sage 0.5%.

[0043] The processing steps of a curry-flavored vegetarian sausage are as follows:

[0044] 1. According...

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Abstract

The invention relates to a curry-flavored vegetarian sausage and a processing technology thereof. The fillings of the curry-flavored vegetarian sausage comprise the following raw materials in parts by weight: 100-120 parts of dried beancurd, 5-9 parts of starch, 2-4 parts of a vegetable oil, 0.5-0.8 part of a sesame oil, 1.5-2.5 parts of refined salt, 1-1.5 parts of soybean sauce, 0.08-0.1 part of monosodium glutamate, 0.8-1.2 parts of rice wine, 0.3-0.4 part of curry powder, 0.3-0.5 part of mashed garlic, 0.8-1 part of onion juice, 0.02-0.04 part of edible sodium nitrite and 0.05-0.15 part of a vitamin C. The curry-flavored vegetarian sausage adopts an artificial composite casing. The curry-flavored vegetarian sausage disclosed by the invention has the advantages that vegetarian fillings imitate meat or fish fillings, the sausage is rich in nutriments and is easy to carry, the shelf life is longer, the taste of the sausage is suitable for many people, the sausage has the rich flavor of curry, so that the secretion of saliva and gastric juice can be promoted, the gastrointestinal peristalsis can be enhanced, and the appetite can be improved.

Description

[0001] technical field [0002] The patent of the present invention relates to a food, in particular to a curry-flavored vegetarian sausage and its processing technology. Background technique [0003] With the improvement of people's living standards, people are increasingly pursuing high nutrition, low calorie, and convenience. As a traditional food in China, soybean products have a long history and are undoubtedly one of the best choices for people. However, traditional soybean products exist The taste is monotonous and the storage time is short. [0004] Curry is a transliteration, derived from Tamil, which means seasoning. All over the world, there are many people who love curry flavor, but their flavors are different: Indian curry is strong and strong, Malaysian curry is mild and fragrant, Singaporean curry is mild and fragrant, Thai curry is extremely fragrant, and Japanese curry is spicy. Moderate and slightly sweet. [0005] One day in 1949, Ms. Herta-Howell, the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
Inventor 徐学武
Owner HEILONGJIANG XINRUN ECO AGRI PROD DEV
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