CN100462017C - Spiced vegetarian chicken and its production method - Google Patents
Spiced vegetarian chicken and its production method Download PDFInfo
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- CN100462017C CN100462017C CNB2005101105637A CN200510110563A CN100462017C CN 100462017 C CN100462017 C CN 100462017C CN B2005101105637 A CNB2005101105637 A CN B2005101105637A CN 200510110563 A CN200510110563 A CN 200510110563A CN 100462017 C CN100462017 C CN 100462017C
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- spiced
- bean curd
- dried bean
- production method
- vegetarian chicken
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Abstract
The present invention relates to field of food technology, in the concrete, it relates to a spiced vegetarian chicken and its production method. Said invention adopts mechanized continuous production mode to produce spiced vegetarian chicken so as to raise and ensure product quality.
Description
Technical field
The present invention relates to foodstuff, relate to a kind of spiced vegetarian chicken and production method thereof concretely.
Background technology
Along with the raising day by day and the habits and customs of living standards of the people constantly improve, the food that soybean is made is more and more enjoyed by the mankind.Especially the steamed bean curd roll product parent that is subjected to domestic and international consumer especially looks at, and sales volume increases day by day, but the traditional diamond-making technique that falls behind is perplexing each processing enterprise always.
The steamed bean curd roll of traditional handicraft processing at present method is: at first selected soybean processing is become dried bean curd sheet (being commonly called as a blinds or a thousand sheets), again with it as raw material, through increasing the water logging bubble, add dietary alkali and stir back pack, squeezing, dehydration, stripping and slicing, manually weigh, with the cloth wrapping, with the rope bundle, after tightening, put into stainless cylinder again and boil about one hour, feed soup again, go out finished product after four hours with boiling water.Processes by above so much complexity forms.
The process characteristic of this method is that technology is numerous and diverse, the time long, yields poorly, must cause the waste (water, electricity, coal) of artificial and the energy, for example every day each 20 people of teams and groups, 8 hours working times, every steamed bean curd roll weight is that 100 grams calculate, and teams and groups' output has only about 6000.Steamed bean curd roll product safe and sanitary degree with cloth wrapping is low in addition, and the finished product ravel is packed again, causes secondary pollution easily, shortens the shelf-life, and extremely difficult recovery the after wrapping up the cotton of steamed bean curd roll and rope simultaneously and dispatching from the factory causes supplementary material to waste greatly.Be exactly the quality instability in addition: it is inhomogeneous to make size by hand, the shape disunity; Cause Small Holes easily with the handbag bundle; The resilient flexible degree is low, and the moisture content height is difficult for preserving.
Summary of the invention
The objective of the invention is according to above-mentioned the deficiencies in the prior art part, a kind of spiced vegetarian chicken and production method thereof are provided, this method adopts mechanization, quantity-produced mode to produce spiced vegetarian chicken, can improve and guarantee the quality of product, thoroughly avoid producing and circulate in secondary pollution.
The object of the invention realizes being finished by following technical scheme:
A kind of spiced vegetarian chicken is characterized in that this steamed bean curd roll is made up of casing and the dried bean curd sheet, nutrition adding thing and the flavoring that pour into wherein.The material that casing adopts is plastics or nylon or edible casing.The ratio of dosing of nutrition adding thing is 5-15%.The nutrition adding thing can be albumen powder or albumen digested tankage or the substitute of starch or fruits and vegetables class nutrients or before-mentioned products or the combination of at least two kinds of before-mentioned products.
A kind of production method of spiced vegetarian chicken is characterized in that this production method is: the processing that at first is the dried bean curd sheet; The one-tenth piece of dried bean curd sheet is handled; To become piece dried bean curd sheet to mix to cut and mix evenly, become as being delivered to sausage filler behind the sauce shape raw material with nutrition adding thing and flavoring; Finish the finished product can at last, raw material is poured into casing; With finished product solidify, sterilization processing, again the cooling.
The processing of dried bean curd sheet is with selected soybean process immersion, defibrination, screenings separation, mashing off, selects slurry, solidifies, beats and spend, cast, squeeze and make the dried bean curd sheet, and the moisture content of the dried bean curd sheet after the squeezing is controlled at 30-75%.
It is to add dietary alkali and hot water in the dried bean curd sheet that the one-tenth piece of dried bean curd sheet is handled, and stirs, and becomes piece through dewatering after, and the dehydration back becomes piece to refer to the raw material after stirring is dewatered to moisture content one-tenth piece naturally behind 50-75%.
With finished product solidify, sterilization processing is with finished product boiling or high pressure sterilization.
Advantage of the present invention is, can adopt vacuum packaging, and the packing material is good, and the degree of safety height can prevent to be secondary polluted in the logistics transportation of dispatching from the factory; Adopt accurate full-automatic instrument control, quality stability is good, size evenly, the specification unanimity, product pliability and good springiness, moisture content is low, long shelf-life, generally can deposit 10 days not adding below any anticorrisive agent 0-4 ℃,, can deposit more than half a year below 25 ℃ if press an amount of anticorrisive agent of national Specification interpolation.
The specific embodiment
By the following examples feature of the present invention and other correlated characteristic are described in further detail, so that technical staff's of the same trade understanding:
The spiced vegetarian chicken that present embodiment relates to is made up of casing and the dried bean curd sheet, albumen powder and the flavoring that pour into wherein, and casing adopts is the casing of the lamination layer structure that constitutes of polyamide and polyolefine material by import.Wherein the amount of filling of albumen powder is 5-15%.
The flavoring that present embodiment relates to refers to flavouring and condiment, and flavouring wherein comprises salt, soy sauce, white granulated sugar and monosodium glutamate.Wherein condiment comprise anise, fennel, tsaoko, cassia bark, cloves, little fennel, vanilla seed, spiceleaf, Chinese prickly ash, carelessly buckle, kaempferia galamga, buckle in vain, cumin, Chinese cassia tree, capsicum, husky ginger, ginger.During concrete production, can specifically select variety classes and different combinations of dosing the flavoring of quantity according to client's needs, taste.The amount of filling of condiment in the present embodiment is 1-2%, and the amount of filling of flavouring is at 3-9%.
The production method of the spiced vegetarian chicken that present embodiment relates to:
At first be the processing of dried bean curd sheet, adopt selected soybean to be raw material process immersion, defibrination, screenings separation, mashing off, to select slurry, to solidify, beat and spend, cast, squeeze and make the dried bean curd sheet, the moisture content of the dried bean curd sheet after the squeezing is controlled at 30-75%.
The one-tenth piece of dried bean curd sheet is handled, and adopting the dried bean curd sheet is raw material, inserts the dietary alkali and the boiling water that add 1-3% in the mixer, after process stirred in several minutes, automatically change in the dewaterer, slough excessive moisture, behind 50-75%, become piece naturally to moisture content by concrete needs.
The dried bean curd sheet that becomes piece mixed with albumen powder of inserting in proportion and flavoring to cut mix evenly, be delivered to sausage filler after becoming raw material, send into full-automatic sausage filler can by elevator or conveyer belt as the sauce shape.This sausage filler is to adopt spiral extruding, pour into casing after vacuumizing, can be by different technologies requirement and casing size, arbitrarily adjust steamed bean curd roll size and weight (5 grams to 30000 grams do not wait), size range is wide (1cm to 8cm diameter package package material regulated at will product thickness, length), and then by automatic punched-card machine or kink machine with steamed bean curd roll two tighten become cylindrical, also can make square with mould on demand or shape such as flat, again through boiling, cooling back the serial spiced vegetarian chicken products of different sizes.
When present embodiment product spiced vegetarian chicken eats, can be instant, cold and dressed with sauce, also can be edible with the warm back of micro-wave oven, can also boil soup and stir-fry is eaten, the pleasant aroma, delicious flavour, delicate mouthfeel, soft flexible, nutritious.
Though below design and embodiment according to the object of the invention are described in detail, but those of ordinary skills obviously can recognize, under the precondition that does not break away from the claim limited range, still can make various improvement and conversion to the present invention, the selection of the change of for example change of raw material form, can finished form and size, the different types of selection of nutrition adding thing, flavoring, and the selection or the like of different model equipment on the production line.
Claims (7)
1, a kind of production method of spiced vegetarian chicken is characterized in that this production method is: the processing that at first is the dried bean curd sheet; The one-tenth piece of dried bean curd sheet is handled; To become piece dried bean curd sheet to mix with nutrition adding thing and flavoring to cut and mix evenly, and be delivered to sausage filler after becoming sauce shape raw material, the ratio of dosing of wherein said nutrition adding thing is 5-15%; Finish the finished product can at last, raw material is poured into casing; With finished product solidify, sterilization processing, again the cooling.
2, the production method of a kind of spiced vegetarian chicken according to claim 1, the processing that it is characterized in that described dried bean curd sheet is with selected soybean process immersion, defibrination, screenings separation, mashing off, selects slurry, solidifies, beats and spend, cast, squeeze and make the dried bean curd sheet, and the moisture content of the dried bean curd sheet after the squeezing is controlled at 30-75%.
3, the production method of a kind of spiced vegetarian chicken according to claim 1, the one-tenth piece processing that it is characterized in that described dried bean curd sheet is to add dietary alkali and hot water in the dried bean curd sheet, stir, become piece after dewatering, the dehydration back becomes piece to refer to the raw material after stirring is dewatered to moisture content one-tenth piece naturally behind 50-75%.
4, the production method of a kind of spiced vegetarian chicken according to claim 1, it is characterized in that described with finished product solidify, sterilization processing is with finished product boiling or high pressure sterilization.
5, a kind of spiced vegetarian chicken that obtains by the described method of claim 1.
6, a kind of spiced vegetarian chicken according to claim 5 is characterized in that the material that described casing adopts is plastics or nylon or edible casing.
7, a kind of spiced vegetarian chicken according to claim 5 is characterized in that described nutrition adding thing is albumen powder or starch or fruit vegetable nutrient thing or at least two kinds combination in them.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005101105637A CN100462017C (en) | 2005-11-21 | 2005-11-21 | Spiced vegetarian chicken and its production method |
| PCT/CN2006/003072 WO2007056944A1 (en) | 2005-11-21 | 2006-11-15 | An vegerarian sausage and its production process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005101105637A CN100462017C (en) | 2005-11-21 | 2005-11-21 | Spiced vegetarian chicken and its production method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1775106A CN1775106A (en) | 2006-05-24 |
| CN100462017C true CN100462017C (en) | 2009-02-18 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2005101105637A Expired - Fee Related CN100462017C (en) | 2005-11-21 | 2005-11-21 | Spiced vegetarian chicken and its production method |
Country Status (1)
| Country | Link |
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| CN (1) | CN100462017C (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103262907A (en) * | 2013-04-07 | 2013-08-28 | 青阳县九华黄精产业化协会 | Production method of polygonatum rhizome vegetarian chicken |
| CN103262898A (en) * | 2013-04-07 | 2013-08-28 | 李玉汉 | Production method of hawthorn vegetarian chicken |
| CN103621666A (en) * | 2013-11-05 | 2014-03-12 | 苏州金记食品有限公司 | Preparation method of vegetarian ham |
| CN103621667A (en) * | 2013-11-05 | 2014-03-12 | 苏州金记食品有限公司 | Vegetarian ham and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1268309A (en) * | 1999-03-31 | 2000-10-04 | 康平 | Saybean sausage and its production method |
| CN2659148Y (en) * | 2003-11-21 | 2004-12-01 | 蒋会杰 | Casing type five-spices solid bean products |
| CN1679408A (en) * | 2004-04-05 | 2005-10-12 | 关文博 | Soya bean and ham sausage |
| CN1775080A (en) * | 2005-11-21 | 2006-05-24 | 上海福生豆制食品有限公司 | Bean-curd-made vegetarian sausage and its production method |
-
2005
- 2005-11-21 CN CNB2005101105637A patent/CN100462017C/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1268309A (en) * | 1999-03-31 | 2000-10-04 | 康平 | Saybean sausage and its production method |
| CN2659148Y (en) * | 2003-11-21 | 2004-12-01 | 蒋会杰 | Casing type five-spices solid bean products |
| CN1679408A (en) * | 2004-04-05 | 2005-10-12 | 关文博 | Soya bean and ham sausage |
| CN1775080A (en) * | 2005-11-21 | 2006-05-24 | 上海福生豆制食品有限公司 | Bean-curd-made vegetarian sausage and its production method |
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| Publication number | Publication date |
|---|---|
| CN1775106A (en) | 2006-05-24 |
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