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Nutrient-balanced agaric all-vegetable quick-frozen vegetarian meat and making method thereof

A technology of quick-frozen vegetarian and fungus, which is applied in the field of food processing, can solve the problems of mineral nutrition deficiency, vitamin nutrition deficiency, protein nutrition deficiency, etc., and achieves the effect of promoting physical health, nutritional balance, and long shelf life.

Inactive Publication Date: 2016-06-15
FOSHAN JUCHENG BIOCHEM TECH RES & DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Although eating vegetarian food has great benefits for health, long-term eating only vegetarian food also has certain side effects, such as protein nutrition deficiency, fat nutrition deficiency, vitamin nutrition deficiency, mineral nutrition deficiency

Method used

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Examples

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Effect test

preparation example Construction

[0035] According to a second aspect of the present invention, there is provided a method for preparing compound fungus vegan quick-frozen vegetarian meat, which comprises the following steps:

[0036] (1) Chop fresh fungus (if it is dry fungus, it needs to be soaked in advance) into particles with a particle size of 0.3-1cm, chop seaweed into particles with a particle size of 0.1-0.2cm, and chop the fungus particles, seaweed particles The bamboo shoots are mixed and stirred evenly to obtain mixed particles;

[0037] (2) Pour an appropriate amount of water into the mixer with heating function, add soybean silk protein, at this time only start the heating function, the heating temperature is 30-40 ℃, after 20-30min, the soybean silk protein is completely soaked; start the stirring function , the rotation speed is set to 60-150r / min, the heating temperature is 90-120°C, add starch and gluten powder during the stirring process, stir fully at a uniform speed, and the stirring time ...

Embodiment 1

[0045] A nutritionally balanced fungus vegan quick-frozen vegetarian meat, its ingredients include: 40 parts of fungus, 15 parts of soybean protein, 10 parts of starch, 10 parts of gluten, 5 parts of seaweed, 5 parts of walnut powder, 3 parts of almond powder, bamboo shoots 5 parts of grains, 10 parts of vegetable juice, 8 parts of vegetable oil, 0.8 parts of vitamin B, 0.3 parts of guar gum, 0.5 parts of fructose, 70 parts of water, 0.5 parts of nisin, 0.5 parts of pectin decomposition products, red pepper Extract 0.3 parts.

[0046] A method for preparing compound fungus vegan quick-frozen vegetarian meat, comprising the following steps:

[0047] (1) Chop 40 parts of fresh fungus into particles with a particle size of 0.3-1cm, chop 5 parts of seaweed into particles with a particle size of 0.1-0.2cm, mix the fungus particles, seaweed particles, and 5 parts of bamboo shoots Uniform, get mixed particles;

[0048] (2) Pour 50 parts of water into the mixer with heating function...

Embodiment 2

[0055] A kind of nutritionally balanced fungus vegan quick-frozen vegetarian meat, its ingredients include: 45 parts of fungus, 12 parts of soybean protein, 8 parts of starch, 7 parts of gluten powder, 4 parts of seaweed, 4 parts of walnut powder, 2 parts of almond powder, bamboo shoots 4 parts of grains, 8 parts of vegetable juice, 6 parts of vegetable oil, 0.6 parts of vitamin B, 0.4 parts of guar gum, 0.4 parts of fructose, 60 parts of water, 0.4 parts of nisin, 0.4 parts of pectin decomposition products, red pepper Extract 0.2 parts.

[0056] A method for preparing compound fungus vegan quick-frozen vegetarian meat, comprising the following steps:

[0057] (1) Chop 45 parts of fresh fungus into particles with a particle size of 0.3-1cm, chop the seaweed into particles with a particle size of 0.1-0.2cm, mix and stir the fungus particles, seaweed particles, and 4 parts of bamboo shoots evenly, get mixed particles;

[0058] (2) Pour 45 parts of water into the mixer with hea...

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Abstract

The invention relates to the field of food processing, in particular to nutrient-balanced agaric all-vegetable quick-frozen vegetarian meat and a making method thereof. The making method includes: using agaric as a main material supplemented by soybean tissue protein, wheat gluten and starch; adding food materials like walnut, almond, bamboo shoot and vegetable juice which are rich in nutrient; adding pure natural preservatives like nisin, pectin decomposition product and paprika extract; adopting quick-freezing technology to make the quick-frozen all-vegetable vegetarian meat comparatively balanced in various nutrients. The nutrient-balanced agaric all-vegetable quick-frozen vegetarian meat and the making method have the advantages that various food materials are matched, so that the quick-frozen vegetarian meat is balanced in nutrient; black fungus has efficacy of tonifying qi and strengthening body, nourishing kidney and stomach, activating blood, lowering blood lipid and softening blood vessels, has good dissolving effect on gallstone and kidney stone and is high in pharmaceutical value; the pure natural preservatives and antioxidant are added, so that the quick-frozen vegetarian meat is more assured to eat; the quick-freezing technology is adopted, so that taste as good as that of fresh products can be maintained and quality guarantee time is long.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a nutritionally balanced fungus all-vegetarian quick-frozen vegetarian meat and a preparation method thereof. Background technique [0002] Vegetarian meat is a kind of vegetarian food with a flavor and texture similar to meat. It usually uses vegetable protein (soy protein, peanut protein, wheat gluten, etc.) Processing forms a tissue texture similar to meat, and a flavor similar to meat is formed by adding meat flavor. Because of its high protein content, low fat, and no cholesterol, it is an ideal food for people with high blood pressure, coronary heart disease, and diabetes. However, the protein content of vegetarian meat products currently on the market is generally about 40%, the fat content is below 12%, and contains sugar, so it still cannot meet people's increasingly stringent demand for healthy food. [0003] A processing method of hericium erinaceus jerky (CN2015104193...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00
CPCA23V2002/00A23V2200/30
Inventor 不公告发明人
Owner FOSHAN JUCHENG BIOCHEM TECH RES & DEV CO LTD
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