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Smoking type tamarindus indica vegetarian meat and processing method thereof

A processing method and technology of tamarind, which is applied in the field of smoked tamarind vegetarian meat and its processing, can solve the problems of single taste and inability to meet the consumption demand of vegetarian meat, and achieve the effect of low fat content and rich content of beneficial ingredients

Pending Publication Date: 2019-12-31
GUIZHOU BEZON FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the existing vegetarian meat is processed by extruding, puffing or frying, which either contains a lot of fat or has a single taste, which cannot meet the consumption demand of the consumer market for vegetarian meat
Simultaneously, in the existing food processing technical field, also there is no related report that tamarind is prepared into vegetarian meat

Method used

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  • Smoking type tamarindus indica vegetarian meat and processing method thereof
  • Smoking type tamarindus indica vegetarian meat and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] This embodiment provides a kind of smoked tamarind vegetarian meat and its processing method, and specific process is as follows:

[0054] Step 1, take the following raw materials by weight:

[0055] 48 parts of waxy corn flour, particle size 0.1mm, water content 11%;

[0056] 35 parts of brown rice flour, particle size 0.08mm, water content 8%;

[0057] 8 parts of rhubarb rice flour, particle size 0.05mm, water content 8%;

[0058] Konjac rice 2 powder, particle size 0.05mm, water content 8%;

[0059] 17 parts of fresh tamarind kernels;

[0060] Maltodextrin 0.5 parts, particle size 0.1mm, water content 5%;

[0061] 1.2 parts of β-cyclodextrin, particle size 0.1mm, water content 5%;

[0062] 7 parts of sugarcane juice, sweetness 5 points, filtered through a 325-mesh sieve;

[0063] 100 pieces of smoked material; used for burning to produce smoked material smoke, and collect the smoke in a concentrated manner, and then use the collected smoke to smoke vegetarian m...

Embodiment 2

[0076] This embodiment provides a kind of smoked tamarind vegetarian meat and its processing method, and specific process is as follows:

[0077] Step 1, take the following raw materials by weight:

[0078] 55 parts of waxy corn flour, particle size 0.08mm, water content 9%;

[0079] 20 parts of brown rice flour, particle size 0.05mm, water content 6%;

[0080] 8 parts of rhubarb rice flour, particle size 0.03mm, water content 6%;

[0081] 2 parts konjac rice flour, particle size 0.03mm, water content 6%;

[0082] 25 parts of fresh tamarind kernels;

[0083] Maltodextrin 0.5 parts, particle size 0.08mm, water content 4%;

[0084] 1.2 parts of β-cyclodextrin, particle size 0.08mm, water content 4%;

[0085] 5 parts of sugarcane juice, 5 parts sweetness, filtered through a 325-mesh sieve.

[0086] 75 parts of smoked material; it is used for burning to produce smoked material smoke, and collects the smoke in a concentrated manner, and then uses the collected smoke to smoke ...

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Abstract

The invention relates to the technical field of processing of vegetarian meat, in particular to smoking type tamarindus indica vegetarian meat and a processing method thereof. The smoking type tamarindus indica vegetarian meat is prepared through mixing and processing 35-55 parts of glutinous corn powder, 20-40 parts of coarse rice powder, 5-8 parts of panicum miliaceum powder, 2-4 parts of konjacrice powder, 12-25 parts of fresh tamarindus indica kernels, 0.5-1 part of maltodextrin, 0.5-1.2 parts of beta-cyclodextrin, 5-12 parts of sugar-cane juice and 25-100 parts of smoking materials. Thetamarindus indica is selected as a main functional raw material and a flavor source, a part of the tamarindus indica is ground into powder, a part of the tamarindus indica is ground into pulp, the rawmaterials of the glutinous corn powder and the like are mixed, then the smoking effect of the smoking materials is used for cooperation, through technologies of steaming, moulding, smoking and the like, the vegetal tamarindus indica vegetarian meat having unique smoky flavor is processed, finished products of the tamarindus indica vegetarian meat contain pale tamarindus indica delicate fragranceand also have flavor of preserved meat, and unique vegetal vegetarian meat which is completely different is successfully increased for the vegetarian meat consumer market.

Description

technical field [0001] The invention relates to the technical field of vegetarian meat processing, in particular to smoked tamarind vegetarian meat and a processing method thereof. Background technique [0002] Tamarindus indica, also known as tamarindus indica, also known as sour beans, tamarind, sour plum, "Muhan", sour fruit, hemp ram, tianmukan, Tongxuetu, subginseng fruit. Tamarinaceae of Hematoxylinaceae. Tropical and subtropical evergreen trees, tamarind belongs to the genus of Fabaceae. It is a single-species genus that includes only two types, sweet and sour. The tamarind pulp is rich in reducing sugars, organic acids, fruit acids, minerals (mainly calcium, potassium and phosphorus, less magnesium and zinc), vitamins, 89 aromatic substances and various pigments. Contains protein, fat, etc. [0003] In addition to direct raw food, tamarind pulp can be processed into high-grade beverages and foods rich in nutrition, special flavor, sweet and sour, such as fruit ju...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L19/10A23L19/00
CPCA23L7/198A23L19/115A23L19/00
Inventor 刘宣麟
Owner GUIZHOU BEZON FOOD
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