A kind of high vegetable protein vinegar powder and preparation method thereof
A technology of vegetable protein and vinegar powder, which is applied in the field of food processing, can solve the problems of low utilization rate of raw materials, insufficient content of active ingredients, and lack of high vegetable protein vinegar powder, etc., so as to avoid the loss of nutrients, improve efficiency, and utilize high rate effect
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Embodiment 1
[0025] 1. In parts by weight, take the following raw material components:
[0026] 70 parts of raw sugarcane vinegar; 1 part of baking soda;
[0027] 15 servings of peanuts; 3 servings of hemp;
[0028] 22 servings of black beans; 10 servings of soybeans;
[0029] 18 parts of red beans; 3 parts of Poria cocos.
[0030] 2. the above-mentioned raw materials taken by weighing are applied to the preparation of high vegetable protein vinegar powder of the present invention according to the following steps:
[0031] (1) After the weighed peanuts are shelled and washed, blanch them in water at a temperature of 100°C for 3 minutes, remove them, drain the water and transfer them to a sterile container, add sugarcane raw vinegar submerged 2cm of peanuts, sealed container;
[0032] (2) Rinse the weighed black beans, soybeans and red beans with running water quickly, first use a water shaker to shake the water for 5 minutes, then use a microwave oven with a power of 650W for 3 minutes...
Embodiment 2
[0040] 1. In parts by weight, take the following raw material components:
[0041] 80 parts of raw sugarcane vinegar; 2 parts of soda powder;
[0042] 16 parts of peanuts; 4 parts of hemp;
[0043] 24 parts of black beans; 11 parts of soybeans;
[0044] 19 parts of red beans; 4 parts of Poria cocos.
[0045] 2. the above-mentioned raw materials taken by weighing are applied to the preparation of high vegetable protein vinegar powder of the present invention according to the following steps:
[0046] (1) After the weighed peanuts are shelled and washed, blanch them in water at a temperature of 110°C for 4 minutes, remove them, drain the water, transfer them to a sterile container, add raw sugarcane vinegar that has submerged the peanuts by 3cm, sealed container;
[0047](2) Rinse the weighed black beans, soybeans and red beans with running water quickly, first shake the water with a water shaker for 5 minutes, then use a microwave oven with a power of 720W for 5 minutes, an...
Embodiment 3
[0055] 1. In parts by weight, take the following raw material components:
[0056] 85 parts of raw sugarcane vinegar; 3 parts of baking soda;
[0057] 18 parts of peanut; 5 parts of hemp;
[0058] 25 servings of black beans; 12 servings of soybeans;
[0059] 20 parts of red beans; 5 parts of Poria cocos.
[0060] 2. the above-mentioned raw materials taken by weighing are applied to the preparation of high vegetable protein vinegar powder of the present invention according to the following steps:
[0061] (1) After the weighed peanuts are shelled and washed, blanch them in water at a temperature of 120°C for 5 minutes and remove them. Drain the water and transfer them to a sterile container. sealed container;
[0062] (2) Rinse the weighed black beans, soybeans and red beans with running water quickly, first use a water shaker to shake the water for 5 minutes, then use a microwave oven with a power of 800W for 5 minutes, and then stir-fry on low heat until the skin of the b...
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