CN101695353A - Vegetarian ham making process - Google Patents
Vegetarian ham making process Download PDFInfo
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- CN101695353A CN101695353A CN200910035728A CN200910035728A CN101695353A CN 101695353 A CN101695353 A CN 101695353A CN 200910035728 A CN200910035728 A CN 200910035728A CN 200910035728 A CN200910035728 A CN 200910035728A CN 101695353 A CN101695353 A CN 101695353A
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- vegetarian ham
- skin
- vegetarian
- ham
- making process
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Abstract
The invention relates to the technical field of food processing, in particular to a vegetarian ham making process for folding bean curd skin and Porphyra yezoensis together, comprising the following steps: a. preparing for a piece of seasoned and cooked bean curd skin with the length of 300-500 mm, the width of 100-150 mm and the thickness of 1-3 mm; b. preparing a Porphyra yezoensis leaf with the shape similar to that of the bean card skin; c. aligning the bean card skin with the Porphyra yezoensis leaf, folding back and forth with the width of 30-50 mm along the length direction, and preferably, surrounding for a circle and wrapping a folded part; d. binding a wrapped vegetarian ham by using clean gauze; e. braising the vegetarian ham with boiling water on a high fire for half an hour; f. taking out the vegetarian ham and cooling, unbinding a cotton rope and the gauze, and pasting sesame oil; and g. packing the vegetarian ham in vacuum and then refrigerating. The vegetarian ham made by using the vegetarian ham making process has richer nutrition by adding the Porphyra yezoensis leaf, better taste, reduced ductility reduction due to folded forming, and the vegetarian ham made by using the vegetarian ham making process scatters after entering into the mouth, thereby being suitable for the aged and people with poor tooth condition.
Description
Technical field
The present invention relates to food processing technology field, especially a kind of vegetarian ham making process.
Background technology
Vegetarian ham is a kind of processed soybean food; with the imitative meat or fish of element; mouthfeel and taste and former meat are difficult to differentiate; unique flavor; nutritious; the effect that the vascular sclerosis of preventing, angiocardiopathy preventing, protection heart, promotion skeleton development are arranged; be extensively to be subjected to popular food; existing vegetarian ham is that the skin of soya-bean milk that mixes up flavor is bundled into cylindrical shape and steams and form; the vegetarian ham of working it out like this is durable stiff, and the toughness of tasting is big, and it is edible to be not suitable for bad people of the elderly and the age of a draught animal; existing vegetarian ham taste is single, can not meet individual requirements.
Summary of the invention
The technical problem to be solved in the present invention is: a kind of vegetarian ham making process is provided, and it is solid stiff to solve existing vegetarian ham, and the toughness of tasting is bigger, the technical problem that taste is single.
The technical solution adopted for the present invention to solve the technical problems is: a kind of rolling technology of vegetarian ham, and folding together the skin of soya-bean milk and laver leaf, have following steps:
A. prepare length 300-500mm, width 100-150mm, the skin of soya-bean milk that the seasoning of thickness 1-3mm is cooked;
B. prepare the shape laver leaf similar to the skin of soya-bean milk;
C. the skin of soya-bean milk and laver leaf being put together, is that 30-50mm is back and forth folding with the width with length direction, and preferably rounding encases folded part;
D. with clean gauze vegetarian ham being wrapped the back ties up with cotton rope;
E. vegetarian ham is steamed half an hour with the boiling water very hot oven;
F. take out the vegetarian ham cold of drying in the air, separate cotton rope and gauze, brush sesame oil;
G. the vegetarian ham vacuum packet is installed back refrigeration.
The invention has the beneficial effects as follows that vegetarian ham making process of the present invention adds the laver leaf, nutrition is abundanter, and taste is better, and the vegetarian ham toughness of folding and forming reduces, and inlet promptly looses, and it is edible to be fit to the elderly and bad person of the age of a draught animal.
The specific embodiment
In conjunction with the accompanying drawings, the present invention is further detailed explanation.These accompanying drawings are the schematic diagram of simplification, basic structure of the present invention only is described in a schematic way, so it only show the formation relevant with the present invention.
The rolling technology of a kind of vegetarian ham of the present invention, folding together the skin of soya-bean milk and laver leaf, have following steps:
A. prepare length 500mm, width 100mm, the skin of soya-bean milk that the seasoning of thickness 2mm is cooked;
B. prepare the shape laver leaf similar to the skin of soya-bean milk;
C. the skin of soya-bean milk and laver leaf being put together, is that 30mm is back and forth folding with the width with length direction, and preferably rounding encases folded part;
D. with clean gauze vegetarian ham being wrapped the back ties up with cotton rope;
E. vegetarian ham is steamed half an hour with the boiling water very hot oven;
F. take out the vegetarian ham cold of drying in the air, separate cotton rope and gauze, brush sesame oil;
G. the vegetarian ham vacuum packet is installed back refrigeration.
With above-mentioned foundation desirable embodiment of the present invention is enlightenment, and by above-mentioned description, the related work personnel can carry out various change and modification fully in the scope that does not depart from this invention technological thought.
Claims (1)
1. a vegetarian ham making process is folding together the skin of soya-bean milk and laver leaf, it is characterized in that: have following steps:
A. prepare the skin of soya-bean milk that the seasoning of length 300-500mm, width 100-150mm, thickness 1-3mm is cooked;
B. prepare the shape laver leaf similar to the skin of soya-bean milk;
C. the skin of soya-bean milk and laver leaf being put together, is that 30-50mm is back and forth folding with the width with length direction, and preferably rounding encases folded part;
D. with clean gauze vegetarian ham being wrapped the back ties up with cotton rope;
E. vegetarian ham is steamed half an hour with the boiling water very hot oven;
F. take out the vegetarian ham cold of drying in the air, separate cotton rope and gauze, brush sesame oil;
G. the vegetarian ham vacuum packet is installed back refrigeration.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910035728A CN101695353A (en) | 2009-10-12 | 2009-10-12 | Vegetarian ham making process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910035728A CN101695353A (en) | 2009-10-12 | 2009-10-12 | Vegetarian ham making process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101695353A true CN101695353A (en) | 2010-04-21 |
Family
ID=42140512
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200910035728A Pending CN101695353A (en) | 2009-10-12 | 2009-10-12 | Vegetarian ham making process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101695353A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104286726A (en) * | 2014-10-22 | 2015-01-21 | 合肥市凤落河豆制食品有限公司 | Bacon-osmanthus-fragrans bean curd sheet |
| CN105249243A (en) * | 2015-09-06 | 2016-01-20 | 浙江泰丰生物科技有限公司 | Bean curd rolls containing hot pickled mustard tuber and edible fungus |
| CN106666457A (en) * | 2017-01-09 | 2017-05-17 | 北京资源亚太食品有限公司 | Black pork and seaweed rolls and processing method thereof |
| CN110384214A (en) * | 2019-08-09 | 2019-10-29 | 云南大学 | A kind of method that coating method prepares ham |
-
2009
- 2009-10-12 CN CN200910035728A patent/CN101695353A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104286726A (en) * | 2014-10-22 | 2015-01-21 | 合肥市凤落河豆制食品有限公司 | Bacon-osmanthus-fragrans bean curd sheet |
| CN105249243A (en) * | 2015-09-06 | 2016-01-20 | 浙江泰丰生物科技有限公司 | Bean curd rolls containing hot pickled mustard tuber and edible fungus |
| CN106666457A (en) * | 2017-01-09 | 2017-05-17 | 北京资源亚太食品有限公司 | Black pork and seaweed rolls and processing method thereof |
| CN110384214A (en) * | 2019-08-09 | 2019-10-29 | 云南大学 | A kind of method that coating method prepares ham |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20100421 |