Kung Pao-flavored protein vegetarian meat and preparation method thereof

Abstract

The invention discloses sauteed protein vegetarian meat and a preparation method thereof, belonging to the technical field of novel soybean products. The preparation method of the sauteed protein vegetarian meat is characterized by comprising the following steps: marinating soybean drawing protein with the moisture of less than or equal to 14% and protein of more than or equal to 65% and rich in muscle fiber organization structure and mouthfeeling with brine, frying, then simulating the shape and mouthfeeling of diced chickens, and blending with shredded green Chinese onion, shredded pepper, bittern peanuts and chili oil, and other seasonings, to obtain the sauteed protein vegetarian meat. The sauteed protein vegetarian meat has unique flavor formed by mixing dryness, fragrance, sweetness and spiciness, the finished product is acidy, sweet and spicy as well as chewy, so that the conversion of meat to vegetarian food can be completely shown.

Description

technical field [0001] The invention relates to the technical field of basic technology of leisure bean products, in particular to a Kung Pao-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 and ...

AI Technical Summary

Problems solved by technology

[0004] Most of the existing flavored protein vegetarian meat uses physical methods to pretreat the drawn protein. Although the fishy smell of soybeans can be well washed out, it takes a long time and is not conducive to mass production; It is difficult to control the moisture content, resulting in poor elasticity and toughness of protein vegetarian 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. 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

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