Recipe and method for making plant-based pork sausage.

Abstract

ocr The recipe and method for producing plant-based pork sausage, according to this invention, includes ingredients such as jackfruit pulp and flour. Corn, water chestnut, centella asiatica, phosphate, salt, stabilizer, tapioca starch, artificial sweetener, granulated sugar. Mushroom powder, garlic powder, black pepper, light soy sauce, monosodium glutamate, and vegetable oil are used in the production process, which begins... Prepare jackfruit pulp, water chestnuts, centella leaves, and straw mushroom powder. Then mix the jackfruit pulp, water chestnuts, and centella leaves with vegetable oil and cornstarch. Mix the salt and phosphate together, then add the stabilizer, sweetener, and straw mushroom powder. Then add... Cornstarch, sugar, garlic powder, black pepper, light soy sauce, monosodium glutamate, vegetable oil. Add ice during the process. The mixture is blended until it becomes a homogeneous, sticky mass. It is then shaped into bars and steamed over boiling water. Then, immediately cool it with ice to get plant-based pork sausage.

Claims

OCR 10KL (29 / 05 / 2569) 1. The recipe for plant-based pork sausage includes: - Jackfruit pulp makes up 38-40 percent by weight. - 8-10 percent corn starch by weight. - 13-15 percent by weight of water chestnuts. - 10-12 percent ice by weight. - Centella asiatica (Gotu Kola) 3-5 percent by weight. - Phosphate 0.1-0.3 percent by weight. - Salt 0.7-0.9 percent by weight. - Stabilizer 0.3-0.5 percent by weight. - 1-2 percent tapioca starch by weight. - Artificial sweetener 2-2.2 percent by weight. - 1-2 percent granulated sugar by weight. - 1-2 percent by weight of straw mushroom powder. - Garlic powder 0.1-0.3 percent by weight. - Black pepper 0.2-0.4 percent by weight. - Light soy sauce 1-2 percent by weight. - Monosodium glutamate 0.3-0.5 percent by weight. - 8-10 percent vegetable oil by weight.

2. Plant-based pork sausage formulation, as per claim 1, where the stabilizer is selected from xanthan gum. Carboxymethyl cellulose or guar gum, either individually or in combination.

3. Pork sausage formulations based on plant-based ingredients, as per claim 1 or 2, where the sweetener substitute can be selected from xylitol. Xylitol, mannitol, or sorbitol, either individually or in combination.

4. The process for producing plant-based pork sausage, as per any one of claims 1 through 3, involves the following steps: A. Preparing the jackfruit: Slice the young jackfruit into rounds, wash them thoroughly, and then... Boil at a temperature of 90-100 degrees Celsius until cooked, for 35-45 minutes. Then immediately immerse in cold water. Boil the jackfruit until cooked at -10 to 0 degrees Celsius for 10-30 minutes. Then peel and cut the jackfruit into pieces. Pieces measuring 1-2 centimeters are considered cooked jackfruit flesh. B. Preparing the Centella asiatica leaves: Wash the Centella asiatica leaves thoroughly and then blanch them with heat. Heat at 90-100 degrees Celsius for 1-2 seconds, then immediately immerse in cold water at -10 degrees Celsius. Bake at 0 degrees Celsius for 3-5 minutes. Let them drain, then cut them into 1-2 centimeter pieces. C. Preparing the water chestnuts: Wash the water chestnuts thoroughly, then boil them at a high temperature. Cook at 90-100 degrees Celsius until done, for 40-60 minutes. Then immediately immerse in cold water at -10 degrees Celsius. Boil the water chestnuts at 0 degrees Celsius for 3-5 minutes, then let them drain. After that, peel the boiled water chestnuts and... Cut into pieces 1-2 centimeters in size. D. Preparing straw mushroom powder: Wash and clean the straw mushrooms, then cut them into pieces 1-2 cm in size. Centimeters in diameter, then baked at 50-60 degrees Celsius for 6-8 hours. After that, remove and grind into a fine powder. Until it is ground into a powder, resulting in straw mushroom powder. D. Take the cooked jackfruit pulp obtained from step A, the cooked centella leaves obtained from step B, and the cooked water chestnuts obtained from step D. Step C: Mix with vegetable oil, cornstarch, salt, and phosphate, then blend thoroughly for 3-5 minutes. Add ice during blending to achieve a finer and smoother texture. Then add the stabilizer and... Add the artificial sweetener, then blend again for 3-5 minutes. Add ice during blending. The ingredients go well together. F. Combine the ingredients from step E with the straw mushroom powder from step D. Add tapioca starch and sugar. Combine garlic powder, black pepper, light soy sauce, monosodium glutamate, vegetable oil, and ice, then blend for 3-5 minutes. Mix until it becomes a homogeneous mass. B. Shape the mixture from step C into bars and steam them at a specific temperature. Heat at 90-100 degrees Celsius for 15-30 minutes, then immediately cool by immersing in ice water. This will produce plant-based pork sausage.