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Curry-flavor vegetable shredded lamp shadow food and preparation method thereof

A technology of curry and lamp shadow, which is applied in the field of curry miso lamp shadow and its preparation, which can solve the problems of excessive toughness, unbalanced brittleness and toughness, poor taste of the product, etc., and achieve formability without breakage and outstanding curry flavor , Moderate effect of brittleness and toughness

Inactive Publication Date: 2019-03-08
SICHUAN NANXI HUIJI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing Dengying silk, especially shredded beef, is more popular. It is not only spicy and delicious, but also has the taste of beef, which is endless aftertaste; It is becoming more and more popular to replace beef shreds (soybean) to make lampshades. However, most plain lampshades are prepared by rehydrating vegetable protein and then drawing and directly frying and mixing materials. The taste of the product is very easy to appear. Poor, poor formability, unbalanced brittleness and toughness (brittleness is too brittle, poor molding, too much toughness, rigid taste), etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Preparation of a curry monosodium dengying silk:

[0025] (1) Demolition: Process the soybean silk protein with moisture ≤ 13% and protein ≥ 44% into filaments with a length of 50-60 mm and a width of 1-3 mm.

[0026] (2) Cooking: Put the silky soybean protein into the material liquid for three-stage cooking: one stage cooking conditions: cooking temperature 65℃, time 2min; second stage cooking conditions: cooking temperature 95 ℃, time 3min; three-stage cooking conditions: cooking temperature 80℃, time 3min; the material liquid is prepared by the following method: according to the weight ratio, take 0.04 parts of spice and pack it in a gauze bag, put it in a boil 4 parts of water, then add 0.04 parts of lo-wei paste and 0.05 parts of edible salt to simmer for 25 minutes on low heat to obtain liquid; spices are prepared from the following raw materials in parts by weight: 6 parts of star anise, 2 parts of sana, 2 parts of fennel Servings, clove 2 portions, grass fruit 2 por...

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PUM

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Abstract

The invention discloses curry-flavor vegetable shredded lamp shadow food and a preparation method thereof and belongs to the technical field of novel bean products. The food is characterized in that textured soybean protein with moisture smaller than or equal to 13% and protein larger than or equal to 44% is subjected to shredding and boiling, dehydration, deep frying, oil draining and spreading are performed, the obtained material is matched with Southeast Asia curry flavor and other seasonings, and the hot and spicy vegetable shredded lamp shadow food is prepared. The textured soybean protein simulate traditional shredded lamp shadow beef, the characteristics of bright red appearance, fine taste and thinness of shredded lamp shadow food are reserved, meanwhile, the hot and spicy vegetable shredded lamp shadow food is hot, spicy and delicious and has endless aftertaste, and conversion from meat to vegetables is presented perfectly.

Description

Technical field [0001] The invention relates to a preparation method of a fried snack food with the appearance of Dengying Silk, in particular to a curry monosodium Dengying Silk and a preparation method thereof. Background technique [0002] Dengyingsi is a traditional casual meat product in Sichuan. It has a spicy and crisp taste and endless aftertaste. It is named after each thread of meat can see the shadow of the light under the light of the lamp. The existing Dengying Silk, especially beef shreds, is more popular. It is not only spicy and delicious, but also has beef taste, which is endless. Of course, the development of vegetarian meat products with soybeans as raw materials has become more and more mainstream, with vegetable protein (Soybean) instead of beef shreds to make denim silk is also becoming more and more popular, but most of the vegetarian denim silk is prepared by rehydrating plant protein and then drawing directly for frying and mixing. The taste of the produc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02
CPCA23C20/025
Inventor 唐鹏吕金刚钟威任留余小英
Owner SICHUAN NANXI HUIJI FOOD
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