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Fragrant vegetarian sausage and preparation method thereof

A fragrant, vegetarian technology, applied in food science and other directions, can solve problems such as insufficient nutrient content and inability to meet the needs of various nutrients of the human body, and achieve the goal of improving sensory acceptance and vitamin content, being easy to implement, and enhancing immunity. Effect

Inactive Publication Date: 2019-06-07
常灵侠
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The patent application number CN200810122750.0 discloses a vegetable sausage made of vegetable protein, ice water, vegetable oil, carrageenan, cornstarch, salt, compound phosphate, sugar, and an appropriate amount of TG enzyme, pigment, Composed of shiitake mushrooms and spices, this method combines shiitake mushrooms with soybean protein. Although it highlights the efficacy of fruits and vegetables, it only uses a single edible fungus raw material, and the nutrients are not rich enough to meet the human body's needs for multiple nutrients.

Method used

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  • Fragrant vegetarian sausage and preparation method thereof
  • Fragrant vegetarian sausage and preparation method thereof
  • Fragrant vegetarian sausage and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0043]A light-flavored vegetarian sausage is processed from the following raw materials in parts by weight: 10 parts of cassava starch, 10 parts of konjac fine powder, 8 parts of soybean powder, 1.2 parts of corn, 0.7 parts of cabbage, 10 parts of fermented edible fungi, carrot 4 parts of enzyme powder, 10 parts of herbal preparation liquid, 1.2 parts of salt, 1.2 parts of sugar, 1.3 parts of soybean protein isolate, 0.2 parts of walnut oil, 0.02 parts of essence, 28 parts of sterile water;

[0044] Wherein, the edible fungus fermented product is obtained by fermentation and filtration of the following raw materials in parts by weight: 60 parts of edible fungi (40 parts of shiitake mushrooms, 20 parts of fungus), 6 parts of yeast powder, 15 parts of sugar, 2.0 parts of salt, lactic acid bacteria powder 2.0 parts, 200 parts of fermented water;

[0045] The herbal preparation liquid is processed from the following raw materials in parts by weight: 3 parts of chrysanthemum, 9 par...

Embodiment 2

[0065] A light-flavored vegetarian sausage is processed from the following raw materials in parts by weight: 7 parts of tapioca starch, 9 parts of konjac fine powder, 4 parts of soybean powder, 20 parts of main ingredient powder, 1.0 part of corn, 0.5 part of cabbage, carrot enzyme 3 parts of powder, 8 parts of edible fungus fermentation product, 8 parts of herbal preparation liquid, 0.5 part of table salt, 1.0 part of sugar, 1.1 part of soybean protein isolate, 0.1 part of walnut oil, 0.01 part of essence, 20 parts of sterile water;

[0066] Wherein, the edible fungus fermented product is obtained by fermenting and filtering the following raw materials in parts by weight: 50 parts of edible fungi (30 parts of shiitake mushrooms, 10 parts of white fungus, 10 parts of oyster mushroom), 5 parts of yeast powder, 8 parts of sugar, lactic acid bacteria 1.5 parts of powder, 1.6 parts of salt, 160 parts of fermentation water;

[0067] The herbal preparation liquid is processed from t...

Embodiment 3

[0069] A light-flavored vegetarian sausage is processed from the following raw materials in parts by weight: 10 parts of tapioca starch, 15 parts of konjac fine powder, 6 parts of soybean powder, 1.5 parts of corn, 1.0 part of cabbage, 6 parts of carrot enzyme powder, edible mushroom 15 parts of fermented product, 12 parts of herbal processing liquid, 1.5 parts of salt, 1.2 parts of sugar, 1.4 parts of soybean protein isolate, 0.3 parts of walnut oil, 0.03 parts of essence, 35 parts of sterile water;

[0070] Wherein, the edible fungus fermented product is obtained by fermentation and filtration of the following raw materials in parts by weight: 80 parts of edible fungi (20 parts of Hericium erinaceus, 15 parts of bamboo fungus, 30 parts of Coprinus comatus, 15 parts of tremella), yeast powder 8 20 parts of sugar, 2.2 parts of lactic acid bacteria powder, 2.4 parts of salt, 240 parts of fermentation water;

[0071] The herbal preparation liquid is processed from the following ...

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Abstract

The invention belongs to the technical field of vegetarian food processing, and specifically discloses a fragrant vegetarian sausage. Cassava starch, konjac flour, soybean powder and edible fungus fermentation product are used as main raw materials, and corn, cabbage and carrot enzyme powder are added to improve taste and nutrients; at the same time, the amount of seasonings and additives is reduced, and the addition of herbal processed liquid brings a flavor of fragrance, while the herbal processed liquid has the effects of clearing heat and strengthening the spleen. The invention also discloses a preparation method of the fragrant vegetarian sausage, and the method is simple and easy; and the prepared sausage has a stable quality, and a taste combining both the unique fermentation flavorof the edible fungus and the scent of the herbal processed liquid. The vegetarian sausage of the invention does not contain any animal protein, has high nutritional value and flavor characteristics,has high sensory acceptance, low calorie content and high dietary fiber content, and is a healthier vegetarian sausage convenient for modern consumers' appeals of nutrients and healthy eating.

Description

technical field [0001] The invention belongs to the technical field of vegetarian food processing, and in particular relates to a light-flavored vegetarian sausage and a preparation method thereof. Background technique [0002] With the improvement of living standards, people's intake of fatty substances increases, and the number of people with three highs increases accordingly. People are more and more inclined to eat green and healthy food; moreover, the quietly spreading vegetarian culture has made more and more people around the world People have become or are considering becoming vegetarians, and Buddhist-based vegetarians account for a large proportion in China. Therefore, the types of vegetarian food are constantly enriched to meet the needs of more people. [0003] Due to the accelerated pace of life, the demand for vegetarian food that is easy to carry and store is increasing. Enema products are a kind of convenience food that is popular among consumers. It is chara...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L19/10A23L29/30A23L31/00A23L33/10A23L33/105A23L33/135
Inventor 常灵侠
Owner 常灵侠
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