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Spicy beef-like vegetable dish and preparation method thereof

A technology of spicy and beef, applied in the field of food and its processing, can solve the problems of insufficient taste of vegetarian products and few types of vegetarian products, and achieve the effect of obvious shredded meat, slightly yellow color and increased chewing feeling.

Inactive Publication Date: 2018-02-23
山东御馨生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] There are fewer types of vegetarian products, and the taste of vegetarian products is not rich enough

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) Raw material processing: Soak 500 grams of soybean silk protein in 1750 grams of warm water at 60°C for 45 minutes.

[0021] (2) Drain the rehydrated raw materials for about 7 minutes. After draining, the water content is 70%. Add 35 grams of soybean protein isolate powder, 15 grams of gluten powder and 60 grams of beef extract, mix evenly, and marinate for 60 minutes.

[0022] (3) Low-temperature frying: Brush the outer surface of each piece of silk protein treated in step 2 evenly with fructose syrup, and fry in a fryer. The fat is soybean oil, and the frying temperature is 155°C. The control time is 1 min, and the surface color is slightly yellow. Drain the oil in a draining pan for about 10 minutes after frying to remove the surface fat.

[0023] (4) Seasoning: Season the egg whites processed in step 3. The seasoning used is mainly spicy sauce, supplemented by other condiments such as salt, monosodium glutamate, star anise powder, and ginger powder.

[0024] (...

Embodiment 2

[0028] The difference between Example 2 and Example 1 is that the rehydration temperature in Step 1 is 65°C.

Embodiment 3

[0030] The difference between Example 3 and Example 1 is that the rehydration temperature in Step 1 is 55°C.

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PUM

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Abstract

The invention relates to a spicy beef-like vegetable dish and a preparation method thereof. According to the present invention, plant drawing protein is used as a main raw material, and is supplemented with soy protein isolate, wheat gluten and other auxiliary materials, and drawing protein rehydration, saucing, low-temperature oil frying, seasoning, vacuum packaging, sterilization, and air dryingand water removing are performed to prepare the spicy beef-like vegetable dish; and the prepared spicy beef-like vegetable dish has the good taste, the outer surface is slight yellow, the outer portion is slight solid, the inner portion is fragrant and tender, the obtained spicy beef-like vegetable dish has the layering taste, the toughness of the fiber is moderate, the feeling similar to the beef chewing feeling can be provided when people chew the spicy beef-like vegetable dish, the taste of the spicy beef-like vegetable dish is pure, and the spicy beef-like vegetable dish can provide the taste of beef.

Description

technical field [0001] The invention relates to a food and a processing method thereof, in particular to spicy vegetarian beef and a preparation method thereof. Background technique [0002] In recent years, with the improvement of people's living standards, there has been a great demand for food quality and nutritional intake. The emergence of vegetarian products meets people's requirements for these aspects. [0003] Plant-drawn protein uses low-temperature soybean meal and concentrated soybean protein as the main raw materials. After conditioning, extrusion, puffing, and heat treatment, it is a vegetarian product ingredient that is similar in taste to meat. [0004] Processing plant silk protein into beef-like vegetarian products through modern food processing technology has a cost advantage and can meet people's demand for vegetarian food and healthy food. [0005] There are fewer types of vegetarian products, and the taste of vegetarian products is not rich enough. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02
CPCA23C20/025
Inventor 高飞宋恒祥岳坤林刘兆辉邵波裴守军
Owner 山东御馨生物科技股份有限公司
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