Fermented soybean flavored vegetarian meat condiment and preparation method thereof

A technology of seasoning and fermentin, which is applied in fermented meat seasoning and its preparation field, can solve the problems that the taste has not been subdivided and cannot meet the differentiated needs of different groups of people, so as to improve the diet structure, unique flavor and reduce blood pressure. The effect of cholesterol

Inactive Publication Date: 2016-06-15
GUANGZHOU JUZHU GENERAL TECH INST CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] There are many existing seasonings, which are basically tastes of the public, and the taste has not been subdivided. As a result, there are many seasonings now, but they cannot meet the differentiated needs of different groups of people.

Method used

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Examples

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Effect test

preparation example Construction

[0032] According to a second aspect of the present invention, there is provided a method for preparing tempeh vegetarian meat seasoning, which includes the following steps:

[0033] (1) Cut the vegetarian meat into thin strips, dry the water, add it to the pot and stir fry continuously, press the vegetarian meat while stirring, keep the temperature at 35-45°C, and the time is 20-35m, and make vegetarian meat floss after cooling ;

[0034] (2) Dried tempeh, sesame, peanuts, and seaweed are cooked, and placed in a grinder to make tempeh powder, sesame powder, peanut powder, and seaweed powder;

[0035] (3) Put monosodium glutamate, edible salt, sugar, yeast extract, and multivitamins in a grinder to make a powdery mixture;

[0036] (4) Mix vegetarian floss, tempeh powder, sesame powder, peanut powder, seaweed powder with the mixture obtained in step (3), add licorice powder, hydrolyzed vegetable protein powder, chitosan, red pepper extract at the same time, stir evenly, Prepar...

Embodiment 1

[0041] Tempeh and vegetarian meat seasoning, its ingredients include: 20 parts of dried tempeh, 20 parts of vegetarian meat, 3 parts of sesame, 5 parts of peanuts, 1 part of seaweed, 0.3 parts of monosodium glutamate, 3 parts of edible salt, 0.5 parts of sugar, 1 part of licorice powder, 4 parts of hydrolyzed vegetable protein powder, 1 part of yeast extract, 0.4 part of multivitamin, 0.8 part of chitosan, 0.1 part of red pepper extract.

[0042] The preparation method of tempeh vegetarian meat seasoning comprises the following steps:

[0043] (1) Cut 20 parts of vegetarian meat into thin strips, dry the water, add to the pot and stir fry continuously, press the vegetarian meat while stirring, keep the temperature at 35°C, and the time is 20m, and make vegetarian meat floss after cooling;

[0044] (2) Cook 20 parts of dried tempeh, 3 parts of sesame, 5 parts of peanuts, and 1 part of seaweed, and place them in a grinder to make tempeh powder, sesame powder, peanut powder, and ...

Embodiment 2

[0050] Tempeh and vegetarian meat seasoning, its ingredients include: 25 parts of dried tempeh, 25 parts of vegetarian meat, 4 parts of sesame, 6 parts of peanuts, 2 parts of seaweed, 0.4 parts of monosodium glutamate, 4 parts of edible salt, 1 part of sugar, 1.5 parts of licorice powder, 5 parts of hydrolyzed vegetable protein powder, 2 parts of yeast extract, 0.5 part of multivitamin, 1 part of chitosan, 0.2 part of red pepper extract.

[0051] The preparation method of tempeh vegetarian meat seasoning comprises the following steps:

[0052] (1) Cut 25 portions of vegetarian meat into thin strips, dry the water, add to the pot and stir-fry continuously, press the vegetarian meat while stirring, keep the temperature at 40°C, and the time is 30m, and make vegetarian meat floss after cooling;

[0053] (2) Cook 25 parts of dried tempeh, 4 parts of sesame, 6 parts of peanuts, and 2 parts of seaweed, and place them in a grinder to make tempeh powder, sesame powder, peanut powder, ...

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PUM

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Abstract

The invention relates to the field of food processing, specifically fermented soya bean seasoning and a preparation method thereof. The fermented soya bean and vegetarian meat are used as main materials, supplemented with nutritious peanuts, sesame seeds, seaweed and licorice with therapeutic effects, and chitosan, chitosan, Natural preservatives and antioxidants such as red pepper extracts are used to make vegetarian meat seasoning with strong fermented soy flavor through a series of processes to meet the needs of consumers who like fermented soya beans; Meat food can improve dietary structure and promote health; tempeh has a unique flavor and is popular among the public; tempeh has the effects of harmonizing the stomach, eliminating annoyance, and dispelling cold, and is also helpful in reducing blood cholesterol and blood pressure; adding pure natural Preservatives and antioxidants make it more safe to eat; it contains a variety of nutrients and is rich in nutrients; it can be used as a noodle preparation, or as a seasoning for cooking and soup.

Description

technical field [0001] The invention relates to the field of food processing, in particular to tempeh vegetarian meat seasoning and a preparation method thereof. Background technique [0002] Seasonings, also known as condiments, refer to food ingredients that are added in small amounts to other foods to improve their taste. Some seasonings are used in other contexts as staples or main ingredients to eat. Onions, for example, can also be the main vegetable ingredient in French onion soup and the like. In terms of sources, most come directly or indirectly from plants, and a few are animal ingredients (such as dried bonito used in miso soup in Japanese cuisine) or synthetic ingredients (such as monosodium glutamate). From the taste added by the seasoning, there are sour, sweet, bitter, spicy, salty, fresh, and hemp. The added aromas are sweet, spicy, minty, fruity and so on. In terms of technical means, in ancient times, most of them were natural seasonings (such as salt, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/22
CPCA23V2002/00
Inventor 不公告发明人
Owner GUANGZHOU JUZHU GENERAL TECH INST CO LTD
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