Coating flour for vegetarian diets and manufacturing method thereof

Abstract

The invention especially relates to a coating flour for vegetarian diets and a manufacturing method thereof, belonging to the technical field of food processing. A recipe for the coating flour for vegetarian diets comprises the following raw materials by weight: 100 parts of modified starch, 5 to 20 parts of dried meat floss powder, 10 to 20 parts of egg yolk powder, 20 to 50 parts of chestnut powder, 0 to 20 parts of soybean powder and 1 to 5 parts of a compound seasoning. A recipe for the compound seasoning comprises the following components by weight: 10 parts of sucrose, 2 to 5 parts of table salt, 0.1 to 1 part of delicious amino acid and 0.1 to 0.5 part of sodium alginate. The dried meat floss powder is leftovers generated in processing of dried meat floss, i.e., broken dried meat floss powder. The coating flour for vegetarian diets provided by the invention is prepared from the dried meat floss processing leftovers i.e., broken dried meat floss powder, and accessory materials like egg yolk powder with thick and moist taste and the chestnut powder through procedures like baking, crushing and seasoning. In use, the coating flour is directly smeared onto the surface of a vegetarian diet or is immersed in and blended with a soupstock before coat the surface of the vegetarian diet, so a traditional vegetarian diet has strong meat diet flavor, the appetite of people is enhanced, the level of health is improved, and the occurrence of food-borne diseases caused by animal-derived food is reduced.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a vegetarian breading and a preparation method thereof. Background technique [0002] With the continuous improvement of people's living standards, the proportion of animal-derived food intake is increasing, and the incidence of food-borne diseases caused by animal-derived foods, such as cardiovascular and cerebrovascular diseases, continues to rise. Vegetarian food has gradually gained people's attention and love. However, traditional vegetarian food generally lacks the unique taste and flavor of animal-sourced foods. It is necessary to improve the taste of traditional vegetarian food in order to effectively enhance the pleasure of vegetarian food and meet the sensory needs of carnivores. [0003] Usually, people’s methods of improving the taste of vegetarian food are mainly to use high-temperature treatments such as oil pressing and baking to make the protein in vegetar...

AI Technical Summary

Problems solved by technology

[0003] Usually, people’s methods of improving the taste of vegetarian food are mainly to use high-temperature treatments such as oil pressing and baking to make the protein in vegetarian food undergo Maillard reaction to enhance the color and flavor, or to promote the decomposition of protein into polypeptides or amino acids through long-term stewing. Fresh and delicious, but no matter whether it is oil pressing, baking or stewing, there are limitations in the process. It is difficult to improve vegetarian ingredients with low protein content, such as noodle cakes, rice cakes and most vegetables, without changing the food form. purpose of taste