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Bean-curd-coated vegetarian sausage and its production method

A production method and technology for bean curd coating, applied in the field of food, can solve the problems of unstable quality, long time, shortened shelf life, etc., and achieve the effect of good frying fluffy performance, good softness and elasticity, and the product is tender and smooth

Inactive Publication Date: 2006-05-24
SHANGHAI FUSHENG BEAN FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical characteristics of this method are that the process is complicated, the time is long, and the output is low, which inevitably leads to the waste of labor and energy (water, electricity, coal). Calculated at 250 grams, the production capacity of a team is only about 5,000
In addition, the vegetarian chicken products wrapped in cloth are low in hygiene and safety, and the finished product is dismantled and repackaged, which is likely to cause secondary pollution and shorten the shelf life. At the same time, it is extremely difficult to recycle the cotton cloth and rope used to wrap vegetarian chicken after leaving the factory, resulting in a great waste of raw and auxiliary materials.
In addition, the quality is unstable: handmade is uneven in size and shape; it is easy to cause small holes when wrapped by hand; it is soft and elastic, high in moisture, and difficult to store

Method used

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Embodiment Construction

[0014] The features of the present invention and other relevant features are described in further detail below through the embodiments, so as to facilitate the understanding of those skilled in the art:

[0015] The tofu-coated vegetarian sausage involved in this embodiment is composed of a casing and a tofu casing filled therein, protein powder and seasoning, and the casing is a compound-layered casing made of imported polyamide and polyolefin materials. Wherein the filling amount of protein powder is 5-15%.

[0016] The production method of the tofu-coated vegetable sausage that the present embodiment relates to:

[0017] The first is the processing of bean curd coating. Selected soybeans are soaked, refined, separated from pulp and residue, squeezed, burned, and kept warm to form a tofu coating on the surface of the pulp.

[0018] The block processing of tofu clothing is to put the tofu clothing into a blender and add 1-3% edible alkali and boiling water. After a few minut...

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Abstract

The present invention relates to a bean product, in the concrete, it relates to a vegetarian sausage made of thin layer of bean curd and its production method. Said invention adopts a mechanized continuous production mode to produce said product so as to raise and ensure its quality.

Description

technical field [0001] The invention relates to foods, in particular to a tofu-coated vegetable sausage and a production method thereof. Background technique [0002] With the improvement of people's living standards and the continuous improvement of living habits, more and more foods made from soybeans are enjoyed by humans. Especially vegetarian chicken products are favored by consumers at home and abroad, and the sales volume is increasing day by day, but the backward traditional processing methods have been plagued by various processing enterprises. [0003] At present, the traditional method of processing vegetarian chicken is: firstly process the selected soybeans into dried tofu chips (commonly known as louvers or thousand sheets), and then use them as raw materials, soak them in boiling water, add edible alkali and stir, then pack them into bags, squeeze them, dehydrate them, and cut them into pieces. The pieces are weighed manually, wrapped with cloth, tied with ro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A22C13/00
Inventor 张小宝陈美翠
Owner SHANGHAI FUSHENG BEAN FOODS
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