Production method of vegetarian sausage

A production method and technology for vegetarian sausages, which are applied in the field of production and preparation of vegetarian sausages, can solve problems such as single taste, and achieve the effects of ensuring adhesion and taste, improving taste, and rationally utilizing resources.

Inactive Publication Date: 2019-03-22
JINCAIDI FOOD CO LTD
View PDF4 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The purpose of the present invention is to overcome the deficiency that the above-mentioned existing vegetarian sausages are usually processed with louvers or thousa

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0045] The production and preparation method of vegetarian sausage of the present invention comprises the following steps:

[0046] Step (1): Raw material preparation, whitening and marinating the broken dried tea and scraps produced in the packaging workshop and production process for later use;

[0047] Step (2): Prepare for work, clean and disinfect the required utensils, and then put the raw materials in a uniform frame, and each frame contains 10 to 15 catties of raw materials;

[0048] Step (3): soak once, put the raw materials into the soaking material box, put the raw material of one material box into each soaking material box, and add the hot water of 95-97°C for soaking, the amount of hot water added is 2~ 3 scoops, soaking time is 5-8 minutes;

[0049] Step (4): Second soaking, dump the soaking water from the first soaking, add 150-160g of edible soda ash to the raw materials, and then scoop in 2-3 scoops of hot water at 98-100°C for the second soaking, the soaking...

Embodiment 1

[0068] The production and preparation method of a kind of vegetarian sausage of the present embodiment, its production method comprises the following steps:

[0069] Step (1): Raw material preparation, whitening and marinating the broken dried tea and scraps produced in the packaging workshop and production process for later use;

[0070] Step (2): Prepare for work, clean and disinfect the required utensils, and then put the raw materials in a uniform frame, and each frame contains 10 to 15 catties of raw materials;

[0071] Step (3): Once soaked, put the raw materials into the soaking material box, put the raw material of one material box in each soaking material box, and add 95 ℃ hot water for soaking, the amount of hot water added is 2 scoops, soak The time is 5 minutes;

[0072] Step (4): Secondary soaking, dumping the soaking water of the first soaking, adding 150g of edible soda ash to the raw materials, and scooping in 2 scoops of hot water at 98°C for the second soaki...

Embodiment 2

[0086] The production and preparation method of a kind of vegetarian sausage of the present embodiment, its preparation method is basically the same as embodiment 1, the main difference is:

[0087] Step (1): Raw material preparation, whitening and marinating the broken dried tea and scraps produced in the packaging workshop and production process for later use;

[0088] Step (2): Prepare for work, clean and disinfect the required utensils, and then put the raw materials in a uniform frame, and each frame contains 13 catties of raw materials;

[0089]Step (3): Once soaked, put the raw materials into the soaking material box, put the raw material of one material box in each soaking material box, and add 96 ℃ hot water for soaking, the amount of hot water added is 2 scoops, soak The time is 7 minutes;

[0090] Step (4): Secondary soaking, dumping the soaking water of the first soaking, adding 155g of edible soda ash to the raw materials, and scooping in 2 scoops of hot water at...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a production method of a vegetarian sausage, and belongs to the field of processing techniques of soybean products. The production method of the vegetarian sausage comprises the following steps: preparing raw materials, soaking, soaking with sodium carbonate, squeezing, cutting into pieces, wrapping with cloth, binding, cooking for shaping and marinating. With adoption of the production method, the taste of the vegetarian sausage is effectively improved on a basis of ensuring the nutritive value of the vegetarian sausage; in addition, broken dried bean curds are taken as the raw materials in a production process, so that the produced vegetarian sausage contains the flavor of the soybean products, resources are reasonably utilized, and the broken dried bean curds cannot be wasted.

Description

technical field [0001] The invention relates to the field of bean product processing technology, and more specifically, relates to a production and preparation method of vegetarian sausage. Background technique [0002] With the improvement of people's living standards and health consciousness, many people are choosing to limit the intake of meat in their diet, especially to reduce the amount of animal fat in their diet. Animal fat is the main source of saturated fat, which will increase the content of cholesterol in the blood and cause a series of health problems. Therefore, vigorously developing plant-based foods has become an important aspect of the development of the food processing industry. Currently, concentrated soybeans in soybean deep-processed products Protein and isolated soybean protein can not be eaten directly, and often need to be further processed, while traditional soybean products such as tofu have a strong bean flavor and are limited in preservation and t...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23C20/02A23L11/45
CPCA23C20/025
Inventor 麻志刚丁国华韩玉保
Owner JINCAIDI FOOD CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap