Tender ginger pickled vegetable flavor protein vegetarian meat and preparation method thereof

Abstract

Belonging to the technical field of novel bean products, the invention discloses a tender ginger pickled vegetable flavor protein vegetarian meat and a preparation method thereof. The method is characterized by: subjecting textured soy protein with a water content of less than or equal to 14% and a protein content of greater than or equal to 65% to bittern marinating, conducting frying, then performing compounding with tender ginger, red sour soup flavor paste and other seasonings, thus obtaining the tender ginger pickled vegetable flavor protein vegetarian meat. The preparation method provided by the invention combines spicy taste of tender ginger with the sour taste of pickled vegetables, endows the finished product with the unique flavor of piquancy with sourness, the finished product has highlighted special flavor of Sichuan, and also the vegetarian meat with muscle fiber mouthfeel can have fuller and richer taste.

Description

technical field [0001] The invention relates to the technical field of basic technology of leisure bean products, in particular to ginger pickle-flavored protein vegetarian meat and a preparation method thereof. Background technique [0002] At present, among the plant foods that people eat, beans have the highest protein content in their nutritional components, especially soybeans, black beans, and red beans have a higher protein content ratio in soybean varieties, and their dry products are equivalent to meat (lean). meat), its wet product is equivalent to twice that of meat (lean meat), and the content of other nutrients is also high, so folks compare it to "vegetarian meat food". 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. Although the proportion of protein content a...

AI Technical Summary

Problems solved by technology

[0004] The existing flavors of protein vegetarian meat include barbecue flavor, fruit and vegetable flavor, spicy flavor, mushroom flavor, etc. Most of them use physical methods to pretreat the drawn protein. Although the fishy smell of soybeans can be well removed, it is time-consuming. It is too long, which is not conducive to mass production; it is difficult to control the water content in the subsequent surface oilization and shaping, which leads to poor elasticity and toughness of protein meat, shortened storage time, and poor flavor, etc.

CN101133808B discloses a method for making vegetarian meat food. The key feature of this patent is that the bean raw material is repeatedly soaked in warm water, filtered, refrigerated, frozen, and thawed. The above process needs to be repeated 15-18 times, which is not conducive to mass production

CN104430939B discloses a processing method for barbecued vegetarian meat, which is completed by a total of ten steps including rehydration, freezing, thawing, preparation of marinade, pickling, spreading and sieving, baking, re-baking, preparation of ingredients, and seasoning. That is, the masking method is used to reduce the fishy smell of soybean products, but the existence of flatulence factors has not been effectively improved

Similarly, it is difficult for those skilled in the art to predict whether the prepared vegetarian meat protein is stored in a sauce containing kimchi powder, which will affect the porosity, dryness, texture and shelf life of the vegetarian meat.

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