CN104012883A - Incense pot beef vegetarian diet and preparation method thereof - Google Patents
Incense pot beef vegetarian diet and preparation method thereof Download PDFInfo
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- CN104012883A CN104012883A CN201410301372.8A CN201410301372A CN104012883A CN 104012883 A CN104012883 A CN 104012883A CN 201410301372 A CN201410301372 A CN 201410301372A CN 104012883 A CN104012883 A CN 104012883A
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- 235000015278 beef Nutrition 0.000 title claims abstract description 40
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 235000003563 vegetarian diet Nutrition 0.000 title claims abstract description 18
- 239000000843 powder Substances 0.000 claims abstract description 37
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 24
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 24
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 9
- 244000270834 Myristica fragrans Species 0.000 claims abstract description 9
- 235000009421 Myristica fragrans Nutrition 0.000 claims abstract description 9
- 239000001702 nutmeg Substances 0.000 claims abstract description 9
- 239000001387 apium graveolens Substances 0.000 claims abstract description 6
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 6
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 5
- 238000001035 drying Methods 0.000 claims abstract description 4
- 235000002566 Capsicum Nutrition 0.000 claims description 12
- 229910052736 halogen Inorganic materials 0.000 claims description 12
- 150000002367 halogens Chemical class 0.000 claims description 12
- 235000019198 oils Nutrition 0.000 claims description 11
- 240000008574 Capsicum frutescens Species 0.000 claims description 9
- 239000001390 capsicum minimum Substances 0.000 claims description 9
- 241000949456 Zanthoxylum Species 0.000 claims description 8
- 240000004760 Pimpinella anisum Species 0.000 claims description 6
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 6
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 240000006995 Abutilon theophrasti Species 0.000 claims description 5
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 5
- 235000019764 Soybean Meal Nutrition 0.000 claims description 5
- 238000001125 extrusion Methods 0.000 claims description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- 239000004455 soybean meal Substances 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 239000002304 perfume Substances 0.000 claims description 4
- 244000061520 Angelica archangelica Species 0.000 claims description 3
- 241000208293 Capsicum Species 0.000 claims description 3
- 240000006927 Foeniculum vulgare Species 0.000 claims description 3
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 3
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 3
- 244000062250 Kaempferia rotunda Species 0.000 claims description 3
- 235000013422 Kaempferia rotunda Nutrition 0.000 claims description 3
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 3
- 244000000231 Sesamum indicum Species 0.000 claims description 3
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 3
- 235000001667 Vitex agnus castus Nutrition 0.000 claims description 3
- 244000063464 Vitex agnus-castus Species 0.000 claims description 3
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 235000014347 soups Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 2
- 235000013599 spices Nutrition 0.000 claims description 2
- 239000003205 fragrance Substances 0.000 abstract description 3
- 241000219144 Abutilon Species 0.000 abstract 1
- 241001346334 Amomum tsao-ko Species 0.000 abstract 1
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 239000001511 capsicum annuum Substances 0.000 abstract 1
- 239000006071 cream Substances 0.000 abstract 1
- 235000012054 meals Nutrition 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 230000001007 puffing effect Effects 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 238000005516 engineering process Methods 0.000 description 5
- 235000013305 food Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 238000005267 amalgamation Methods 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000010304 firing Methods 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000002688 persistence Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention relates to an incense pot beef vegetarian diet and a preparation method thereof. The preparation method of the incense pot beef vegetarian diet disclosed by the invention comprises the following steps: obtaining a textured soybean protein billet after extruding, puffing and forming soy meal, immersing, wiping, drying so as to obtain the baked textured soybean protein billet, and seasoning according to the following addition amounts: 100 g of baked textured soybean protein billet, 20 g of oil chilli, 0.2 g of paprika powder, 0.05 g of abutilon chili powder, 0.1 g of amomum tsao-ko powder, 0.03 g of nutmeg powder, 0.1 g of spiceleaf powder, 0.1 g of celery seed powder, 2.5 g of edible salt, 2.0 g of aginomoto, 0.5 g of white granulated sugar, 1.2 g of beef cream essence, and 0.1 g of beef oily essence; packaging in vacuum and sterilizing. The incense pot beef vegetarian diet prepared by the invention not only has the spicy and delicious characteristics of a spicy incense pot but also has full beef aroma fragrance.
Description
Technical field
The present invention relates to a kind of food, particularly a kind of fragrant pot beef vegetarian diet and preparation method thereof.
Background technology
Spicy fragrant pot is popular in recent years a kind of eating method, and it comes from Jinyun Mountain, chongqing Tujia local flavor, is local common people's homely way, and numb, peppery, fresh, the fragrant amalgamation pot of take is feature.Its distinct characteristics, special taste, belong to Chongqing of Sichuan local flavor, allows people slaver, to bear in mind constantly.The present invention draws the feature of spicy fragrant pot, and the demand of catering to market develops that a to take numb, peppery, fresh, perfume be main flavor characteristics, gives the leisure food of the wider beef mouthfeel of audient's face---the perfume pot beef-flavouring vegetarian diet that lies fallow.
Summary of the invention
The object of this invention is to provide a kind of numb, peppery, fresh, fragrant fragrant pot beef vegetarian diet as main flavor characteristics and preparation method thereof of take.
The technical solution used in the present invention is:
A kind of fragrant pot beef vegetarian diet, this perfume (or spice) pot beef vegetarian diet is through obtaining textured soybean protein's blank after extrusion moulding by soybean meal, after soaking, extracting, dry, textured soybean protein's blank that must toast, then according to following addition, carry out seasoning, the textured soybean protein's blank having toasted: 100g; Oil spicy: 20g; Zanthoxylum powder: 0.2g; Piemarker green pepper powder: 0.05g; Tsaoko powder: 0.1g; Ground nutmeg: 0.03g; Spiceleaf powder: 0.1g; Celery seed powder: 0.1g; Edible salt: 2.5g; Monosodium glutamate: 2.0g; White granulated sugar: 0.5g; Beef paste essence: 1.2g; Beef oily essence: 0.1g; Then vacuum packaging, sterilizing makes.
The present invention also provides the preparation method of above-mentioned fragrant pot beef vegetarian diet, comprises the steps:
1), by soybean meal through extrusion moulding, obtain textured soybean protein's blank;
2), textured soybean protein blank soaks, to without hard-core; Preparation halogen bag, the proportioning of halogen bag is: anise: 15g; Fennel seeds: 15g; Tsaoko: 10g; Chinese prickly ash: 10g; Capsicum: 12g; Kaempferia galamga: 13g; The root of Dahurain angelica: 8g; Galingal: 6g; Nutmeg: 7g; Halogen bag is put 6 kg of water, after water is boiled, adds textured soybean protein's blank, and halogen soup did not have blank to be advisable, slow fire 2 hours; Then dewater, dry, the temperature of oven dry is 95 ℃, and drying time is 20min; Obtain textured soybean protein's blank that this has toasted;
3), according to the textured soybean protein's blank having toasted: 100g; Oil spicy: 20g; Zanthoxylum powder: 0.2g; Piemarker green pepper powder: 0.05g; Tsaoko powder: 0.1g; Ground nutmeg: 0.03g; Spiceleaf powder: 0.1g; Celery seed powder: 0.1g; Edible salt: 2.5g; Monosodium glutamate: 2.0g; White granulated sugar: 0.5g; Beef paste essence: 1.2g; Beef oily essence: 0.1g carries out seasoning;
4), vacuum packaging, 121 ℃ of 30min sterilizings.
Described beef paste essence is the beef paste essence 8422 that Tianjin Chunfa Bio-technology Group Co., Ltd. produces.
Described beef oily essence is the beef oily essence 85186 that Tianjin Chunfa Bio-technology Group Co., Ltd. produces.
Preferably, the preparation method of described oily spicy, after comprising the steps: 300g rapeseed oil to bake, pour the broken upper stirring of 60g capsicum, when being down to 150 ℃, oil temperature puts into 10g sesame seed, when oil temperature drops to 130 ℃, add 3g zanthoxylum powder, 1g star aniseed powder, normal temperature is placed after 12 hours and is obtained oily spicy, stand-by.
Further, the capsicum of selecting in described oily spicy preparation is the mixture of two twigs of the chaste tree capsicums and bell pepper weight ratio 1:1.The two composite use, can give and add the fragrant peppery feature of incense products and can give again and add the color and luster that incense products is vivid.
Further, described rapeseed oil is " the thick rapeseed oil " that do not pass through advanced treating that rank is low.The thick elegant degree of rapeseed oil fragrance after firing smoke point is higher, and mouthfeel is lasting, enjoys endless aftertastes.
The beneficial effect that the present invention has: healthy, delicious.
The fragrant pot beef vegetarian diet that the present invention makes had both had the spicy fresh fragrant feature of spicy fragrant pot, had again full Beef flavor fragrance, comfortable taste nature, then food degree of bringing out is high, is vegetarian's splendid selection.
Beef paste essence of the present invention is used for promoting end taste and the mouthfeel plumpness add incense products, by ratio interpolation of the present invention, can make to add the beef mouthfeel that incense products reaches true nature.
Beef oily essence of the present invention is mainly given the beef-flavouring that adds the tempting appetite of incense products, and part beef mouthfeel is provided, and extends the persistence of characteristic flavor on basis.
The specific embodiment
Below in conjunction with specific embodiment, the invention will be further described, but do not limit protection scope of the present invention.
Embodiment 1
A preparation method for fragrant pot beef vegetarian diet, comprises the steps:
1), by soybean meal through extrusion moulding, obtain textured soybean protein's blank;
2), textured soybean protein blank soaks, to without hard-core; Preparation halogen bag, the proportioning of halogen bag is: anise: 15g; Fennel seeds: 15g; Tsaoko: 10g; Chinese prickly ash: 10g; Capsicum: 12g; Kaempferia galamga: 13g; The root of Dahurain angelica: 8g; Galingal: 6g; Nutmeg: 7g; Halogen bag is put 6 kg of water, after water is boiled, adds textured soybean protein's blank, and halogen soup did not have blank to be advisable, slow fire 2 hours; Then dewater, dry, the temperature of oven dry is 95 ℃, and drying time is 20min; Obtain textured soybean protein's blank that this has toasted;
3), according to the textured soybean protein's blank having toasted: 100g; Oil spicy: 20g; Zanthoxylum powder: 0.2g; Piemarker green pepper powder: 0.05g; Tsaoko powder: 0.1g; Ground nutmeg: 0.03g; Spiceleaf powder: 0.1g; Celery seed powder: 0.1g; Edible salt: 2.5g; Monosodium glutamate: 2.0g; White granulated sugar: 0.5g; Beef paste essence 8422 (Tianjin Chunfa Bio-technology Group Co., Ltd.'s production): 1.2g; Beef oily essence 85186 (Tianjin Chunfa Bio-technology Group Co., Ltd.'s production): 0.1g carries out seasoning;
4), vacuum packaging, 121 ℃ of 30min sterilizings.
The preparation method of described oily spicy, pours the broken upper stirring of 60g capsicum after comprising the steps: 300g rapeseed oil to bake, and puts into 10g sesame seed when oil temperature is down to 150 ℃, when oil temperature drops to 130 ℃, add 3g zanthoxylum powder, 1g star aniseed powder, normal temperature is placed after 12 hours and is obtained oily spicy, stand-by; The capsicum of selecting in described oily spicy preparation is the mixture of two twigs of the chaste tree capsicums and bell pepper weight ratio 1:1.
Claims (4)
1. a fragrant pot beef vegetarian diet, it is characterized in that: this perfume (or spice) pot beef vegetarian diet is through obtaining textured soybean protein's blank after extrusion moulding by soybean meal, after soaking, extracting, dry, textured soybean protein's blank that must toast, then according to following addition, carry out seasoning, the textured soybean protein's blank having toasted: 100g; Oil spicy: 20g; Zanthoxylum powder: 0.2g; Piemarker green pepper powder: 0.05g; Tsaoko powder: 0.1g; Ground nutmeg: 0.03g; Spiceleaf powder: 0.1g; Celery seed powder: 0.1g; Edible salt: 2.5g; Monosodium glutamate: 2.0g; White granulated sugar: 0.5g; Beef paste essence: 1.2g; Beef oily essence: 0.1g; Then vacuum packaging, sterilizing makes.
2. the preparation method of fragrant pot beef vegetarian diet described in claim 1, is characterized in that: comprise the steps:
1), by soybean meal through extrusion moulding, obtain textured soybean protein's blank;
2), textured soybean protein blank soaks, to without hard-core; Preparation halogen bag, the proportioning of halogen bag is: anise: 15g; Fennel seeds: 15g; Tsaoko: 10g; Chinese prickly ash: 10g; Capsicum: 12g; Kaempferia galamga: 13g; The root of Dahurain angelica: 8g; Galingal: 6g; Nutmeg: 7g; Halogen bag is put 6 kg of water, after water is boiled, adds textured soybean protein's blank, and halogen soup did not have blank to be advisable, slow fire 2 hours; Then dewater, dry, the temperature of oven dry is 95 ℃, and drying time is 20min; Obtain textured soybean protein's blank that this has toasted;
3), according to the textured soybean protein's blank having toasted: 100g; Oil spicy: 20g; Zanthoxylum powder: 0.2g; Piemarker green pepper powder: 0.05g; Tsaoko powder: 0.1g; Ground nutmeg: 0.03g; Spiceleaf powder: 0.1g; Celery seed powder: 0.1g; Edible salt: 2.5g; Monosodium glutamate: 2.0g; White granulated sugar: 0.5g; Beef paste essence: 1.2g; Beef oily essence: 0.1g carries out seasoning;
4), vacuum packaging, 121 ℃ of 30min sterilizings.
3. the preparation method of fragrant pot beef vegetarian diet according to claim 2, it is characterized in that: the preparation method of described oily spicy, after comprising the steps: 300g rapeseed oil to bake, pour the broken upper stirring of 60g capsicum, when being down to 150 ℃, oil temperature puts into 10g sesame seed, when oil temperature drops to 130 ℃, add 3g zanthoxylum powder, 1g star aniseed powder, normal temperature is placed after 12 hours and is obtained oily spicy.
4. the preparation method of fragrant pot beef vegetarian diet according to claim 2, is characterized in that: the capsicum of selecting in described oily spicy preparation is the mixture of two twigs of the chaste tree capsicums and bell pepper weight ratio 1:1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410301372.8A CN104012883A (en) | 2014-06-27 | 2014-06-27 | Incense pot beef vegetarian diet and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410301372.8A CN104012883A (en) | 2014-06-27 | 2014-06-27 | Incense pot beef vegetarian diet and preparation method thereof |
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| Publication Number | Publication Date |
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| CN104012883A true CN104012883A (en) | 2014-09-03 |
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| CN201410301372.8A Pending CN104012883A (en) | 2014-06-27 | 2014-06-27 | Incense pot beef vegetarian diet and preparation method thereof |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105192727A (en) * | 2015-11-03 | 2015-12-30 | 西华大学 | Spicy pot sauce and preparation method thereof |
| CN105725206A (en) * | 2016-04-01 | 2016-07-06 | 陈玉海 | Soybean protein vegetarian meat with calcium supplement function and preparing method thereof |
| CN106722700A (en) * | 2016-12-02 | 2017-05-31 | 周皓 | A kind of hot pepper flouring preparation method and its usage |
| CN107232390A (en) * | 2017-06-07 | 2017-10-10 | 河南品正食品科技有限公司 | A kind of production method of instant type compound plant protein food |
| CN107242472A (en) * | 2017-05-31 | 2017-10-13 | 新昌县瑞天食品科技有限公司 | A kind of process technology of tuna Fish protein |
| CN107927189A (en) * | 2017-11-10 | 2018-04-20 | 天津春发生物科技集团有限公司 | A kind of soybean protein snack food and preparation method thereof |
| CN109068682A (en) * | 2016-03-28 | 2018-12-21 | 日清食品控股株式会社 | The manufacturing method of meat sample desiccation protein processed food |
| CN112544777A (en) * | 2020-12-11 | 2021-03-26 | 良品铺子股份有限公司 | Plant-based hand-shredded beef strip and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103340360A (en) * | 2013-07-23 | 2013-10-09 | 天津春宇食品配料有限公司 | Delicious and healthy nutritive vegetarian diet and preparation method thereof |
-
2014
- 2014-06-27 CN CN201410301372.8A patent/CN104012883A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103340360A (en) * | 2013-07-23 | 2013-10-09 | 天津春宇食品配料有限公司 | Delicious and healthy nutritive vegetarian diet and preparation method thereof |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105192727A (en) * | 2015-11-03 | 2015-12-30 | 西华大学 | Spicy pot sauce and preparation method thereof |
| CN109068682A (en) * | 2016-03-28 | 2018-12-21 | 日清食品控股株式会社 | The manufacturing method of meat sample desiccation protein processed food |
| CN105725206A (en) * | 2016-04-01 | 2016-07-06 | 陈玉海 | Soybean protein vegetarian meat with calcium supplement function and preparing method thereof |
| CN106722700A (en) * | 2016-12-02 | 2017-05-31 | 周皓 | A kind of hot pepper flouring preparation method and its usage |
| CN107242472A (en) * | 2017-05-31 | 2017-10-13 | 新昌县瑞天食品科技有限公司 | A kind of process technology of tuna Fish protein |
| CN107232390A (en) * | 2017-06-07 | 2017-10-10 | 河南品正食品科技有限公司 | A kind of production method of instant type compound plant protein food |
| CN107927189A (en) * | 2017-11-10 | 2018-04-20 | 天津春发生物科技集团有限公司 | A kind of soybean protein snack food and preparation method thereof |
| CN112544777A (en) * | 2020-12-11 | 2021-03-26 | 良品铺子股份有限公司 | Plant-based hand-shredded beef strip and preparation method thereof |
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Application publication date: 20140903 |
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