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Vegetarian braised dongpo pork and preparation method thereof

A technology for red meat and white meat, which is applied to the field of Sudongpo meat and its preparation, can solve the problems of inability to reflect the structure of meat fibers, poor flexibility, etc., and achieve the effects of improving cohesion performance, good shredded meat fibers, and tight red meat wrapping.

Inactive Publication Date: 2019-05-31
北京鑫记伟业食品集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the simulated Dongpo meat and the existing vegetarian Dongpo meat are combined with soybean tissue protein and konjac. Although it is also vegetarian, it cannot reflect the meat fiber structure and has poor flexibility.

Method used

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  • Vegetarian braised dongpo pork and preparation method thereof
  • Vegetarian braised dongpo pork and preparation method thereof
  • Vegetarian braised dongpo pork and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Embodiment one: a kind of preparation method of vegetarian Dongpo meat, comprises the following steps:

[0034] (1) Preparation of leather material: 3kg of konjac flour, 2kg of plain powder, 10kg of water were put into the mixer and stirred for 9min, the rotating speed was 1500r / min, and the temperature was 8°C; after that, 1kg of high-gluten flour, 0.5kg of glutinous rice flour, Stir 3.02kg of seasoning powder, 0.4kg of additives, 0.005kg of beet red at the same speed and temperature for 4 minutes; the seasoning powder in the leather material includes 1.5kg of white sugar, 0.7kg of refined salt, 0.7kg of soy sauce, 0.1kg of dark soy sauce, and 0.02kg of five-spice powder kg;

[0035] (2) Preparation of white meat: 3kg of konjac flour, 2kg of plain powder, and 15kg of water were stirred in a blender for 7 minutes at a speed of 1500r / min and a temperature of 8°C, and then 1kg of high-gluten flour, 0.5kg of glutinous rice flour, and seasoning powder were added. 2.92kg, 0...

Embodiment 2

[0041] Embodiment two: a kind of preparation method of vegetarian Dongpo meat, comprises the following steps:

[0042] (1) Preparation of leather material: Put 5kg of konjac flour, 3.5kg of plain powder, and 23kg of water into a mixer and stir for 15min at a speed of 3000r / min at a temperature of 12°C; then add 2.5kg of high-gluten flour and 1.5kg of glutinous rice flour. kg, seasoning powder 7.1kg, additive 1.5kg, beet red 0.025kg and stir at the same speed and temperature for 6 minutes; the seasoning powder in the leather material includes white sugar 3kg, refined salt 1.5kg, soy sauce 2kg, dark soy sauce 0.5kg, five-spice powder 0.1 kg;

[0043] (2) Preparation of white meat: 5kg of konjac flour, 3.5kg of plain powder, and 30kg of water were stirred in a blender for 10min at a speed of 3000r / min at a temperature of 12°C, and then 2.5kg of high-gluten flour, 1.5kg of glutinous rice flour, 6.6kg of seasoning powder, 1.5kg of additives, 0.025kg of beet red, stirred at the sam...

Embodiment 3

[0049] Embodiment three: a kind of preparation method of vegetarian Dongpo meat, comprises the following steps:

[0050] (1) Preparation of leather material: put 4kg of konjac flour, 3kg of plain flour, and 18kg of water into a mixer and stir for 12min at a speed of 2100r / min at a temperature of 10°C; then add 1.8kg of high-gluten flour, 1kg of glutinous rice flour, Stir 5.2kg of seasoning powder, 1kg of additives, 0.012kg of beet red at the same speed and temperature for 5 minutes; the seasoning powder in the leather material includes 2.1kg of white sugar, 1.3kg of refined salt, 1.5kg of soy sauce, 0.3kg of dark soy sauce, and 0.06kg of five-spice powder ;

[0051] (2) Preparation of white meat: 4kg of konjac flour, 3kg of plain flour, and 20kg of water were stirred in a blender for 8 minutes at a speed of 2500r / min and a temperature of 10°C, and then 1.5kg of high-gluten flour, 1.2kg of glutinous rice flour, and seasoning were added. Powder 4.5kg, additive 1kg, beet red 0.0...

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Abstract

The invention relates to vegetarian braised dongpo pork and a preparation method thereof. The vegetarian braised dongpo pork comprises peel material, white meat and red meat with the mass ratio of 1:2.5-3.2:5-6.5, wherein the peel material includes, by weight, 3-5 parts of konjac flour, 2-3.5 parts of plain powder, 1-2.5 parts of high-gluten flour, 0.5-1.5 parts of glutinous rice flour, 3.02- 7.1parts of seasoning powder, 0.4-1.5 parts of additive, 0.005-0.025 parts of pigment and 10-23 parts of water; the white meat includes, by weight, 3-5 parts of konjac flour, 2-3.5 parts of plain powder,1-2.5 parts of high-gluten flour, 0.5-1.5 parts of glutinous rice flour, 2.92-6.6 parts of seasoning powder, 0.4-1.5 parts of additive, 0.005-0.025 parts of pigment and 15-30 parts of water; the redmeat includes, by weight, 6-9 parts of soybean drawing protein, 2-4 parts of mushroom leg, 1.7-2.5 parts of soybean separation protein, 1.7-2.5 parts of soybean oil, 40-62 parts of water, 5.4-10.5 parts of seasoning powder, 0.7-2 parts of additive and 0.025-0.03 parts of pigment.

Description

technical field [0001] The invention relates to a preparation method of vegetarian meat food, more specifically, it relates to a vegetarian Dongpo meat and a preparation method thereof. Background technique [0002] Dongpo pork is made from pork belly which is marinated and seasoned. It is a nutritious and high-grade meat product. This year, with the gradual increase of vegetarians, vegetarian products also have a wider consumer group. [0003] The Chinese patent application publication number CN102132885A discloses a method for preparing earthquake-resistant Dongpo meat, which uses physical blending of konjac powder, carrageenan, soybean protein isolate, and hydroxypropyl starch as the cortex and fat layer; Tissue protein, konjac powder, carrageenan, soybean protein isolate, and hydroxypropyl starch are compounded as a lean meat layer, and then physically and naturally bonded to form simulated Dongpo meat. But most of this artificial Dongpo meat and the existing plain Don...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/10A23L33/185
Inventor 林鑫
Owner 北京鑫记伟业食品集团有限公司
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