Formula and preparation method of cumin flavored shredded vegetarian meat

A technology for vegetarian meat and cumin, which is applied to the preparation of cumin-flavored hand-shredded vegetarian meat formula and the field of preparation thereof, can solve the problems such as the need to strengthen the production process, and achieves a good color retention effect, complete color and flavor, and increased water absorption. Effect

Inactive Publication Date: 2020-09-01
湖南创奇食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This technical solution makes the color of vegetarian meat products closer to that of meat by adding red yeast rice flour, and makes the taste of vegetarian meat products closer to meat by adding animal fat, but the vegetarian meat prepared by this method is still far from meat. , its production process needs to be strengthened

Method used

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  • Formula and preparation method of cumin flavored shredded vegetarian meat
  • Formula and preparation method of cumin flavored shredded vegetarian meat
  • Formula and preparation method of cumin flavored shredded vegetarian meat

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A formula for making cumin-flavored shredded vegetarian meat, in parts by weight, the preparation of the vegetarian meat includes the following steps:

[0040] (1) Material selection: select 25 parts of the extruded vegetable protein with good texture and fresh okara as raw material, observe whether there is any dirt on the surface, and make sure that there is no other non-organized vegetable protein mixed with other non-organized vegetable protein. cook;

[0041] (2) Boiled: soak the selected materials in the mass parts: 3 parts cloves, 1 part licorice, 1 part ginger, 4 parts grass fruit, 2 parts cinnamon, 80 parts water, 0.6 parts soy sauce, 2 parts salt In the prepared marinade, the marinade with the raw materials is boiled on a low fire, and the cooking time is 50 minutes, which is convenient for the accelerated change of the texture of the vegetable protein fiber and makes it fully flavorful;

[0042] (3) Weighing: The material needs to be squeezed after being soaked in ...

Embodiment 2

[0054] A formula for making cumin-flavored shredded vegetarian meat, in parts by weight, the preparation of the vegetarian meat includes the following steps:

[0055] (1) Material selection: select 25 parts by mass of a texturized vegetable protein extruded product with good texture and fresh okara as raw material, observe whether there is any dirt on the surface, and then cut 7 parts by mass of Pleurotus eryngii After crushing and mixing, prepare for stewing;

[0056] (2) Boiled: Soak the selected materials in mass parts: 4 parts cloves, 2 parts licorice, 2 parts old ginger, 5 parts grass fruit, 2.5 parts cinnamon, 82.5 parts water, 0.9 parts soy sauce, 3 parts salt Among the prepared marinade juice, the marinade juice with the raw materials is boiled on a low fire, and the marinating time is 60 minutes, which is convenient for the accelerated change of the structured vegetable protein fiber properties and makes it fully tasteful;

[0057] (3) Weighing: The material needs to be squ...

Embodiment 3

[0069] A formula for making cumin-flavored shredded vegetarian meat, in parts by weight, the preparation of the vegetarian meat includes the following steps:

[0070] (1) Material selection: Select 35 parts of the extruded product of organized vegetable protein with good texture and use fresh okara as raw material, observe whether there is any dirt on the surface, and make sure that there is no other non-organized vegetable protein mixed with other non-organized vegetable protein. cook;

[0071] (2) Marinated cooking: soak the selected materials in mass parts: 5 parts cloves, 3 parts licorice, 3 parts old ginger, 6 parts grass fruit, 3 parts cinnamon, 85 parts water, 1.2 parts soy sauce, 4 parts salt In the prepared marinade, the marinade with the raw materials is boiled on a low fire, and the cooking time is 70 minutes, which is convenient for the accelerated change of the texture of the vegetable protein fiber and makes it fully flavorful;

[0072] (3) Weighing: The material needs...

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PUM

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Abstract

The present invention provides a production formula and a preparation method of a cumin flavored shredded vegetarian meat. The cumin flavored shredded vegetarian meat production formula is characterized by comprising the following raw materials: vegetarian meat, white sugar, monosodium glutamate, I+G, chili powder, cumin powder, beef powder, refined meat powder, meat monosodium glutamate paste, capsanthin, chili extract, cumin essence, red oil, and aromatic fried meat essence. The preparation method comprises the following steps of performing pretreatment, pickling, stir-frying, cooling, cooking, stirring, performing sterilization, and packaging. The produced shredded vegetarian meat is pleasant in color and luster, rich in fragrance, elastic and tough, and high in nutritional value.

Description

Technical field [0001] The invention relates to the field of food processing, in particular to a formula for preparing cumin-flavored shredded vegetarian meat and a preparation method thereof. Background technique [0002] Meat food is an indispensable source of high-quality protein in people's lives. It has good flavor and rich nutrients. With the development of science, meat is processed into various flavors and various effective ingredients are extracted, which not only meets people's requirements for appearance and taste, but also meets the various essential amino acids and proteins required by the body's own health. Hydrolyzed animal protein has the ability to prevent food spoilage and certain water retention properties and is widely used in bread, fruit milk beverages and oral nutrient solutions. Meat foods contain high cholesterol and the saturated fatty acids contained in meat tend to increase and cause arteriosclerosis and heart disease. Therefore, excessive intake is h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L27/00A23L13/10A23L29/30A23L27/22A23L27/23A23L27/14A23L5/44A23L27/40A23L3/3454A23L33/10
CPCA23L11/05A23L27/00A23L13/10A23L29/30A23L27/22A23L27/235A23L27/14A23L5/44A23L27/40A23L3/3454A23L33/10A23V2002/00A23V2200/30A23V2200/316A23V2250/5482A23V2250/5488A23V2200/04A23V2250/1582A23V2250/1614A23V2200/14A23V2200/16
Inventor 龚创奇龚思瑞
Owner 湖南创奇食品有限公司
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