Zigong Cold flavored soybean imitated meat and making method thereof

Abstract

The invention discloses Zigong cold flavored soybean imitated meat and a making method thereof and belongs to the technical field of novel soybean products. The Zigong cold flavored soybean imitated meat is characterized by being made by marinating soybean shredded protein with < / =14% of water and > / =65% of soybean protein via marinade, deep-frying, and mixing with special-made segmented hot chili, Sichuan pepper and other spices. The soybean imitated meat having muscular fiber tissue structure and taste is further marinated, the spices are added to highlight Zigong cold serving flavors of the dryness, fragrance, numbness and spiciness, and the finished product is dry, fragrant, numb and chewy, Zigong-styled flavor and soybean products are fully combined, and the featured delicacy and leisure food are combined together.

Description

technical field [0001] The invention relates to the technical field of basic technology of leisure bean products, in particular to a Zigong cold-eating flavor protein vegetarian meat and a preparation method thereof. Background technique [0002] Zigong Cold Eating Rabbit is a famous local traditional delicacy in Zigong City, Sichuan Province. Under the influence of Zigong's rich local culture, guided by the salt gang culture, and carefully researched, it has created a boutique food that best represents the taste of the salt gang—— Eat rabbit cold. Zigong Cold Eating Rabbit is a local delicacy made of fresh rabbit meat, soybean oil, Chinese prickly ash, dried red pepper, etc. Because the rabbit meat is tender, delicious, nutritious, easy to digest, and has health effects, hundreds of For many years, it has been regarded as one of the necessary items for hospitality by the people of Zigong. There is a tradition that there is no feast without rabbit meat. Therefore, the tast...

AI Technical Summary

Problems solved by technology

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. This method belongs to the physical method, although it can effectively reduce the bean raw material The flatulence factor and beany smell in the product, but it takes a long time, and 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

[0005] Most of the existing protein meats use physical methods to pretreat the drawn protein. Although it can remove the fishy smell of soybeans very well, it takes a long time and is not conducive to mass production; Controlling the water content leads to poor elasticity and toughness of protein vegetarian meat, shortened storage time, and poor flavor, etc.

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