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
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[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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Abstract
Description
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Application Information
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