Plant-based translucent shredded beef and preparation method thereof
A technology of shredded beef and base lamps, which is applied in the fields of plant protein processing, food science, and tissue treatment, can solve the problems of increasing the risk of chronic diseases, human dietary disorders, and emission of greenhouse gases, so as to improve product flavor, Suppresses odorous substances and reduces pollution
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Embodiment 1
[0039] The preparation method of plant-based lampshade beef shreds:
[0040] Step 1: Prepare materials in proportion, 50 parts of wheat flour, 30 parts of soybean protein, 15 parts of highland barley flour, 0.3 part of white sugar, 0.1 part of caramel coloring, 0.2 part of cochineal red, 2 parts of chili oil, and 1.5 parts of stir-frying ingredients. The frying ingredients include chili noodles, light soy sauce, pepper oil, and cumin powder with a mass ratio of 3:1:0.7:0.5;
[0041] Step 2: Pour the uniformly mixed material into the hopper for high-moisture extrusion treatment. The process parameters are: the moisture content of the material is between 50% and 60%, the extrusion temperature is 150°C, and the screw speed is 250r / min;
[0042] Step 3: Passing the extrudate through a shredding machine, and the rotating speed of the shredding machine is 700 r / min, and then splitting it into long filaments;
[0043] Step 4. Stir fry the extrudate in an oil pan at 180°C, add the fr...
Embodiment 2
[0045] The preparation method of plant-based lampshade beef shreds:
[0046] Step 1: Prepare materials in proportion, 35 parts of wheat flour, 15 parts of soybean protein, 5 parts of highland barley flour, 0.2 part of white sugar, 0.1 part of caramel coloring, 0.2 part of cochineal red, 1.5 parts of pepper powder and 2 parts of stir-frying ingredients, wherein The frying ingredients include chili noodles, light soy sauce, pepper oil, and cumin powder with a mass ratio of 2:1:0.5:0.4;
[0047] Step 2: Pour the uniformly mixed material into the hopper for high-moisture extrusion treatment. The process parameters are: the moisture content of the material is between 40% and 80%, the extrusion temperature is 160°C, and the screw speed is 260r / min;
[0048] Step 3, passing the extrudate through a wire splitter, the rotating speed of the wire splitter is 500r / min, and split into long filaments;
[0049] Step 4: Stir fry the extrudate in an oil pan at 150°C, add the frying ingredient...
Embodiment 3
[0051]The preparation method of plant-based lampshade beef shreds:
[0052] Step 1: Prepare materials in proportion, 65 parts of wheat flour, 45 parts of soybean protein, 25 parts of highland barley flour, 0.5 parts of white sugar, 0.3 parts of caramel coloring, 0.3 parts of cochineal red, 2 parts of black pepper powder and 3 parts of stir-frying ingredients, The stir-frying ingredients include chili noodles, light soy sauce, pepper oil, and cumin powder with a mass ratio of 4:1:1:0.6;
[0053] Step 2: Pour the uniformly mixed material into the hopper for high-moisture extrusion treatment. The process parameters are: the moisture content of the material is between 40% and 80%, the extrusion temperature is 140°C, and the screw speed is 240r / min;
[0054] Step 3, passing the extrudate through a shredding machine, and the rotating speed of the shredding machine is 800r / min, and then splitting it into long filaments;
[0055] Step 4. Stir fry the extrudate in an oil pan at 200°C,...
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