CN110915983A - Crispy vegetarian flower branch steak and preparation method thereof - Google Patents
Crispy vegetarian flower branch steak and preparation method thereof Download PDFInfo
- Publication number
- CN110915983A CN110915983A CN201911300212.0A CN201911300212A CN110915983A CN 110915983 A CN110915983 A CN 110915983A CN 201911300212 A CN201911300212 A CN 201911300212A CN 110915983 A CN110915983 A CN 110915983A
- Authority
- CN
- China
- Prior art keywords
- vegetarian
- protein isolate
- raw materials
- crispy
- steak
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 235000018102 proteins Nutrition 0.000 claims abstract description 32
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 32
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 32
- 235000013601 eggs Nutrition 0.000 claims abstract description 29
- 238000003756 stirring Methods 0.000 claims abstract description 26
- 239000002994 raw material Substances 0.000 claims abstract description 25
- 229920002752 Konjac Polymers 0.000 claims abstract description 20
- 235000010485 konjac Nutrition 0.000 claims abstract description 19
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 18
- 239000003651 drinking water Substances 0.000 claims abstract description 18
- 235000020188 drinking water Nutrition 0.000 claims abstract description 18
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 18
- 241000209140 Triticum Species 0.000 claims abstract description 17
- 235000021307 Triticum Nutrition 0.000 claims abstract description 17
- 235000013312 flour Nutrition 0.000 claims abstract description 15
- 230000009261 transgenic effect Effects 0.000 claims abstract description 15
- 244000247812 Amorphophallus rivieri Species 0.000 claims abstract description 13
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 13
- 235000012813 breadcrumbs Nutrition 0.000 claims abstract description 13
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 13
- 239000000252 konjac Substances 0.000 claims abstract description 13
- 235000019198 oils Nutrition 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 235000020238 sunflower seed Nutrition 0.000 claims abstract description 13
- 239000004278 EU approved seasoning Substances 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 238000010025 steaming Methods 0.000 claims abstract description 7
- 238000005491 wire drawing Methods 0.000 claims description 22
- 239000007788 liquid Substances 0.000 claims description 20
- 230000001007 puffing effect Effects 0.000 claims description 7
- 239000000835 fiber Substances 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical group C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 5
- 238000007580 dry-mixing Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 4
- 238000000034 method Methods 0.000 claims 4
- 238000004519 manufacturing process Methods 0.000 claims 1
- 235000013372 meat Nutrition 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 6
- 239000008280 blood Substances 0.000 abstract description 4
- 210000004369 blood Anatomy 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 241000894006 Bacteria Species 0.000 abstract description 2
- 241000196324 Embryophyta Species 0.000 abstract description 2
- 206010061218 Inflammation Diseases 0.000 abstract description 2
- 206010028980 Neoplasm Diseases 0.000 abstract description 2
- 201000011510 cancer Diseases 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 230000036541 health Effects 0.000 abstract description 2
- 230000004054 inflammatory process Effects 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 230000032683 aging Effects 0.000 abstract 1
- 230000005764 inhibitory process Effects 0.000 abstract 1
- 239000013585 weight reducing agent Substances 0.000 abstract 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 238000001816 cooling Methods 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 238000000465 moulding Methods 0.000 description 3
- KDCGOANMDULRCW-UHFFFAOYSA-N 7H-purine Chemical compound N1=CNC2=NC=NC2=C1 KDCGOANMDULRCW-UHFFFAOYSA-N 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 108010064851 Plant Proteins Proteins 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 235000021118 plant-derived protein Nutrition 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 235000020997 lean meat Nutrition 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 230000009758 senescence Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/18—Vegetable proteins from wheat
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/115—Konjak; Konntaku
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a crisp-fried vegetarian flower branch steak and a preparation method thereof, wherein the crisp-fried vegetarian flower branch steak is prepared from the following raw materials in percentage by mass: 550 g of konjac flour, 45-55 g of edible salt, 550 g of sunflower seed oil, 550 g of wheat protein isolate, 550 g of non-transgenic soybean protein isolate, 180 g of bread crumbs, 220 g of seasonings, 180 g of eggs and 1100 g of drinking water. The crispy vegetarian flower branch steak is prepared by mixing and drawing wheat protein isolate and non-transgenic soybean protein isolate, the obtained soybean protein has high nutritive value, the taste is almost the same as that of common meat food, the taste of meat and the health of plants can be perfectly combined, the matched konjaku flour has the effects of cancer inhibition, inflammation resistance, bacteria resistance, blood fat reduction, weight reduction, blood sugar reduction and aging delay, and the crispy vegetarian flower branch steak is obtained by stirring, steaming and frying all the raw materials, is fragrant and crispy in taste, is balanced and rich in nutrition, and can be suitable for more consumers to eat.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a crispy vegetarian flower branch steak and a preparation method thereof.
Background
The soybean protein isolate is a complete protein food additive produced by screening, peeling, separating and low-temperature desolventizing soybeans, and the soybean protein isolate has a protein content of more than 90 percent and nearly 20 amino acid types and contains essential amino acids for human bodies. It is rich in nutrients, contains no cholesterol, and is one of a few varieties capable of replacing animal proteins in plant proteins. The wheat protein isolate is a natural protein extracted from wheat (flour), is light yellow, has a protein content of 75-85%, contains 15 amino acids essential to human body, and is a plant protein source with rich nutrition, high quality and low price.
At present, the two materials are not used much in the food market, more materials are used as additive components, and the protein isolate is added into the meat products with higher grade to improve the texture and the flavor of the meat products, but the preparation of the vegetarian food with meat taste by utilizing the protein has few researches, and no ideal and complete technical scheme exists in the aspects of raw material selection and preparation process.
Disclosure of Invention
The invention aims to make up the defects of the prior art and provides a crispy vegetarian flower branch steak and a preparation method thereof.
In order to achieve the above object, the present invention provides the following technical solutions:
the crisp-fried vegetarian flower branch steak is prepared from the following raw materials in percentage by mass: 550 g of konjac flour, 45-55 g of edible salt, 550 g of sunflower seed oil, 550 g of wheat protein isolate, 550 g of non-transgenic soybean protein isolate, 180 g of bread crumbs, 220 g of seasonings, 180 g of eggs and 1100 g of drinking water.
Preferably, the crispy vegetarian flower stick steaks are prepared from the following raw materials in percentage by mass: 500 g of konjak powder, 50 g of edible salt, 500 g of sunflower seed oil, 500 g of wheat protein isolate, 500 g of non-transgenic soybean protein isolate, 200 g of bread crumbs, 50 g of seasoning, 200 g of eggs and 1000 g of drinking water.
The preparation method of the crisp-fried vegetarian flower steak comprises the following steps:
(1) carrying out wire drawing treatment on the wheat protein isolate and the non-transgenic soybean protein isolate after dry mixing;
(2) soaking the wire-drawn product, stirring into coarse fiber shape by using a wire-drawing machine, mixing and stirring with konjac flour and drinking water, and simultaneously adding seasonings and edible salt into the konjac flour and the drinking water;
(3) stirring the mixture into viscous liquid, subpackaging the viscous liquid into a mold, and putting the mold into a steam box for steaming;
(4) taking eggs, and stirring the eggs uniformly to form egg liquid;
(5) wrapping the product obtained in the step 3 with egg liquid and then with bread crumbs;
(6) and (3) heating the sunflower seed oil in a pot to 180 ℃, putting the product obtained in the step (5), frying until the product is golden yellow, and taking out.
Further, during the wire drawing treatment in the step 1, the raw materials are stirred for 10-15 minutes by a vacuum stirrer and then put into a wire drawing protein machine for puffing treatment, the raw materials are molded through a discharge port, and the raw materials are dried by a dryer and cooled.
Further, the temperature is controlled to be 80-120 ℃ during the puffing treatment of the protein drawing machine.
Furthermore, a cutter is additionally arranged in front of a discharge port of the protein drawing machine, so that the product is controlled within the required range of 3-5 cm.
Furthermore, the protein content of the material after the wire drawing treatment reaches 80-90%.
The invention has the advantages that:
the crisp-fried vegetarian flower twig steaks are prepared by mixing and drawing wheat protein isolate and non-transgenic soybean protein isolate, and the obtained soybean drawn protein has high nutritive value, the taste of the meat food is almost the same as that of common meat food, but the protein content is greatly higher than that of fish, meat and eggs, and has the characteristics of zero cholesterol, zero purine, low fat and perfect fiber structure, is boiling-resistant and tasty, has good toughness and chewy feeling, has the chewing feeling of lean meat, can perfectly combine the delicious meat and the health of plants together, is suitable for various cooking modes, the konjak powder matched on the basis has the effects of inhibiting cancer, resisting inflammation, resisting bacteria, reducing blood fat, losing weight, reducing blood sugar and delaying senescence, and the crispy vegetarian flower stick is obtained by stirring, steaming and frying the raw materials, is fragrant and crispy in taste, balanced and rich in nutrition and can be suitable for more consumers to eat.
Detailed Description
The technical scheme of the invention is further explained by combining the specific examples as follows:
example 1
The crisp-fried vegetarian flower branch steak is prepared from the following raw materials in percentage by mass: 500 g of konjak powder, 50 g of edible salt, 500 g of sunflower seed oil, 500 g of wheat protein isolate, 500 g of non-transgenic soybean protein isolate, 200 g of bread crumbs, 50 g of seasoning, 200 g of eggs and 1000 g of drinking water.
The preparation method of the crisp-fried vegetarian flower steak comprises the following steps:
(1) carrying out dry mixing on wheat protein isolate and non-transgenic soybean protein isolate, then carrying out wire drawing treatment, firstly stirring the raw materials for 10 minutes by a vacuum stirrer, then putting the raw materials into a wire drawing protein machine, carrying out puffing treatment at 120 ℃, carrying out molding through a discharge hole, additionally arranging a cutter in front of the discharge hole of the wire drawing protein machine to ensure that the product is controlled within the required range of 3-5 cm, and drying and cooling the obtained product by a dryer;
(2) soaking the wire-drawn product, stirring into coarse fiber shape by using a wire-drawing machine, mixing and stirring with konjac flour and drinking water, and simultaneously adding seasonings and edible salt into the konjac flour and the drinking water;
(3) stirring the mixture into viscous liquid, subpackaging the viscous liquid into a mold, and putting the mold into a steam box for steaming;
(4) taking eggs, and stirring the eggs uniformly to form egg liquid;
(5) wrapping the product obtained in the step 3 with egg liquid and then with bread crumbs;
(6) and (3) heating the sunflower seed oil in a pot to 180 ℃, putting the product obtained in the step (5), frying until the product is golden yellow, and taking out.
Example 2
The crisp-fried vegetarian flower branch steak is prepared from the following raw materials in percentage by mass: 450 g of konjak powder, 55 g of edible salt, 450 g of sunflower seed oil, 550 g of wheat protein isolate, 450 g of non-transgenic soybean protein isolate, 180 g of bread crumbs, 55 g of seasoning, 220 g of eggs and 900 g of drinking water.
The preparation method of the crisp-fried vegetarian flower steak comprises the following steps:
(1) carrying out dry mixing on wheat protein isolate and non-transgenic soybean protein isolate, then carrying out wire drawing treatment, firstly stirring the raw materials for 15 minutes by a vacuum stirrer, then putting the raw materials into a wire drawing protein machine, carrying out puffing treatment at 80 ℃, carrying out molding through a discharge hole, additionally arranging a cutter in front of the discharge hole of the wire drawing protein machine to ensure that the product is controlled within the required range of 3-5 cm, and drying and cooling the obtained product by a dryer;
(2) soaking the wire-drawn product, stirring into coarse fiber shape by using a wire-drawing machine, mixing and stirring with konjac flour and drinking water, and simultaneously adding seasonings and edible salt into the konjac flour and the drinking water;
(3) stirring the mixture into viscous liquid, subpackaging the viscous liquid into a mold, and putting the mold into a steam box for steaming;
(4) taking eggs, and stirring the eggs uniformly to form egg liquid;
(5) wrapping the product obtained in the step 3 with egg liquid and then with bread crumbs;
(6) and (3) heating the sunflower seed oil in a pot to 180 ℃, putting the product obtained in the step (5), frying until the product is golden yellow, and taking out.
Example 3
The crisp-fried vegetarian flower branch steak is prepared from the following raw materials in percentage by mass: 550 g of konjak powder, 45 g of edible salt, 550 g of sunflower seed oil, 450 g of wheat protein isolate, 550 g of non-transgenic soybean protein isolate, 220 g of bread crumbs, 45 g of seasoning, 180 g of eggs and 1100 g of drinking water.
The preparation method of the crisp-fried vegetarian flower steak comprises the following steps:
(1) carrying out dry mixing on wheat protein isolate and non-transgenic soybean protein isolate, then carrying out wire drawing treatment, firstly stirring the raw materials for 12 minutes by a vacuum stirrer, then putting the raw materials into a wire drawing protein machine, carrying out puffing treatment at 100 ℃, carrying out molding through a discharge hole, additionally arranging a cutter in front of the discharge hole of the wire drawing protein machine to ensure that the product is controlled within the required range of 3-5 cm, and drying and cooling the obtained product by a dryer;
(2) soaking the wire-drawn product, stirring into coarse fiber shape by using a wire-drawing machine, mixing and stirring with konjac flour and drinking water, and simultaneously adding seasonings and edible salt into the konjac flour and the drinking water;
(3) stirring the mixture into viscous liquid, subpackaging the viscous liquid into a mold, and putting the mold into a steam box for steaming;
(4) taking eggs, and stirring the eggs uniformly to form egg liquid;
(5) wrapping the product obtained in the step 3 with egg liquid and then with bread crumbs;
(6) and (3) heating the sunflower seed oil in a pot to 180 ℃, putting the product obtained in the step (5), frying until the product is golden yellow, and taking out.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (7)
1. The crisp-fried vegetarian flower branch steak is characterized by being prepared from the following raw materials in percentage by mass: 550 g of konjac flour, 45-55 g of edible salt, 550 g of sunflower seed oil, 550 g of wheat protein isolate, 550 g of non-transgenic soybean protein isolate, 180 g of bread crumbs, 220 g of seasonings, 180 g of eggs and 1100 g of drinking water.
2. The crispy vegetarian boughs row according to claim 1, characterized by being prepared from the following raw materials in mass ratio: 500 g of konjak powder, 50 g of edible salt, 500 g of sunflower seed oil, 500 g of wheat protein isolate, 500 g of non-transgenic soybean protein isolate, 200 g of bread crumbs, 50 g of seasoning, 200 g of eggs and 1000 g of drinking water.
3. A method of preparing the crispy vegetarian steaks of claim 1 or 2, comprising the steps of:
(1) carrying out wire drawing treatment on the wheat protein isolate and the non-transgenic soybean protein isolate after dry mixing;
(2) soaking the wire-drawn product, stirring into coarse fiber shape by using a wire-drawing machine, mixing and stirring with konjac flour and drinking water, and simultaneously adding seasonings and edible salt into the konjac flour and the drinking water;
(3) stirring the mixture into viscous liquid, subpackaging the viscous liquid into a mold, and putting the mold into a steam box for steaming;
(4) taking eggs, and stirring the eggs uniformly to form egg liquid;
(5) wrapping the product obtained in the step 3 with egg liquid and then with bread crumbs;
(6) and (3) heating the sunflower seed oil in a pot to 180 ℃, putting the product obtained in the step (5), frying until the product is golden yellow, and taking out.
4. The method for preparing crispy vegetarian steaks according to claim 3, wherein the step 1 of wire drawing is to stir the raw materials for 10-15 minutes by a vacuum stirrer, put the raw materials into a wire drawing protein machine for puffing, mold the raw materials through a discharge port, dry the raw materials by a dryer and cool the raw materials.
5. The method of claim 4, wherein the puffing treatment temperature of the protein-drawing machine is controlled to be 80-120 ℃.
6. The preparation method of the crispy vegetarian flower steak as claimed in claim 4, wherein a cutter is additionally arranged before a discharge port of the protein drawing machine to ensure that the product is controlled within a required range of 3-5 cm.
7. The method of making crispy vegetarian steaks as claimed in claim 3 wherein the protein content of the material after the wire drawing process is 80-90%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911300212.0A CN110915983A (en) | 2019-12-17 | 2019-12-17 | Crispy vegetarian flower branch steak and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911300212.0A CN110915983A (en) | 2019-12-17 | 2019-12-17 | Crispy vegetarian flower branch steak and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110915983A true CN110915983A (en) | 2020-03-27 |
Family
ID=69862895
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911300212.0A Withdrawn CN110915983A (en) | 2019-12-17 | 2019-12-17 | Crispy vegetarian flower branch steak and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110915983A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111528289A (en) * | 2020-05-26 | 2020-08-14 | 四川徽记食品股份有限公司 | Instant plant-based crispy meat and preparation method thereof |
-
2019
- 2019-12-17 CN CN201911300212.0A patent/CN110915983A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111528289A (en) * | 2020-05-26 | 2020-08-14 | 四川徽记食品股份有限公司 | Instant plant-based crispy meat and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101664126B (en) | Preparing method of green dumplings | |
| CN103843852B (en) | Making method for sugar-free yeast fermentation cake | |
| CN105211910A (en) | A kind of chicken corn group and preparation method thereof | |
| CN113647506A (en) | Plant beef stick and preparation method thereof | |
| KR20090096805A (en) | Method for cooking a boiled fish paste cutlet | |
| CN110915984A (en) | Sumei hamburger steak and preparation method thereof | |
| CN112890131A (en) | Frozen pre-fried food and preparation method thereof | |
| RU2366298C1 (en) | Paste with vegetable components production method | |
| RU2362457C1 (en) | "turkey rissoles with garnish and red main sauce" preserves preparation method | |
| CN110915983A (en) | Crispy vegetarian flower branch steak and preparation method thereof | |
| CN103907830B (en) | Preparation method for hylocereus undulatus flavor rice crusts | |
| JP5265690B2 (en) | Natural food supplement Toro Aoi Food | |
| KR101997093B1 (en) | Method for manufacturing vitamin kimbab and vitamin kimbab thereof | |
| KR100994441B1 (en) | Method for producing gulbi-fish paste and gulbi-fish paste produced by the same | |
| RU2364267C1 (en) | "turkey chopped cutlets and white sauce with vegetables" preserves production method | |
| KR20190061454A (en) | Manufacturing method for dried apple chips | |
| KR102145337B1 (en) | Method for making bread using sweet persimmon filling | |
| CN110915982A (en) | Smoked vegetarian pork chop and preparation method thereof | |
| CN111466556A (en) | Preparation method of nut plant-based sausage | |
| CN105165961A (en) | Method for preparing manual zucchini fried dough twists | |
| RU2362390C1 (en) | "partridge rissoles with garnish and red main sauce" preserves preparation method | |
| KR101617012B1 (en) | Boiled fish paste including capsosiphon fulvescens and tunas, and manufacturing method thereof | |
| RU2753366C1 (en) | Recipe for minced meat semi-finished product | |
| RU2358456C1 (en) | Preparation method of bagoong | |
| KR102179424B1 (en) | Pollack sashimi |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20200327 |