CN104397208B - Processing method of spicy vegetarian meat - Google Patents
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- CN104397208B CN104397208B CN201410819086.0A CN201410819086A CN104397208B CN 104397208 B CN104397208 B CN 104397208B CN 201410819086 A CN201410819086 A CN 201410819086A CN 104397208 B CN104397208 B CN 104397208B
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Abstract
The invention relates to a processing method of spicy vegetarian meat. The processing method is completed by the eight steps of re-watering, freezing, unfreezing, preparing a curing material, curing, frying, preparing ingredients and mixing; the processing method has the beneficial effects that protein meat is tumbled and cured by seasonings specially made by Tujia, and is mixed with the seasonings specially made by Tujia for seasoning after being slightly fried, so that the prepared soybean vegetarian meat is bright red and uniform in color, and is thoroughly spicy and delicious since the seasonings go deep into the inner layer of the vegetarian meat; a plant additive is only used in the whole process, and can be used for seasoning and prolonging the shelf life, so that the aim of using the same quality guaranteeing additive can be achieved; the spicy vegetarian meat is a popular food, is ready-to-eat, and is convenient in large-scale commercial production.
Description
Technical field
The invention belongs to bean product processing technical field, particularly a kind of processing method of spicy capsaicin.
Background technology
Plain meat refers to the vegetarian diet of a kind of local flavor with similar to meat and tissue mouthfeel, generally with soybean protein, HUASHENGDAN
In vain, wheat gluten etc. is primary raw material, and by the hot-working including the modern food processing technique such as including extrusion cooking class is formed
The tissue mouthfeel of meat is similar to, by adding meat flavor essence the local flavor similar to meat is formed.Soybean protein element meat is again with Semen sojae atricolor
Albumen is primary raw material, through the new food materials of health of the technique productions such as crushing, modulation, expanded.Its taste lubrication chewiness, easy entry
Taste, can be used for it is cold and dressed with sauce, propagandize hotly, it is Baoshang, fried etc..
Soybean protein element meat is the vegetarian diet of a kind of local flavor with similar to meat and tissue mouthfeel.Albumin meat is bean product
In newest top grade, be the only vegetable food that can replace animal proteinum, rich in proteins and several amino acids and meals are fine
Dimension, nutritious and unique flavor, its protein content is significantly larger than meat, and fat content is then less than meat, without cholesterol,
And mouthfeel is finer and smoother than meat, suit the taste of both old and young, be preferable health bean product.Jing often to eat with being good for one's health, be professional vegetarian,
Tourism and leisure person, fashion gourmet, Mrs beauty treatment weight reducing, the optimum selection of rich and honour patient.
Because textured soybean protein's meat has many advantages, such as, there is production listing all parts of the country.The patent No.
" a kind of seasoning processing technique of spicy capsaicins of 201310351357.X " is in view of the Dai meat product on existing market with the addition of
More food additive has applied for the patent causing the not enough situations such as plain meat uniform color, cadmium yellow, but, the patent
Technology still contain other additive, while its processing method and be unfavorable for reconcile soybean protein taste.
The content of the invention
The technical problem to be solved is for all employ industrialized production in the production of existing Dai meat
Food additive, while its processing method and taste there is also the situation of some shortcomings, there is provided a kind of only addition natural plants
Flavouring agent and the processing method that can make the deep inside of its seasoning element are a kind of more big with spicy flavor to produce
Legumin meat.
To solve above-mentioned technical problem, the technical solution adopted in the present invention is a kind of processing method of spicy capsaicin, by
Rehydration, freezing, defrosting, prepare preserved materials, pickle, it is fried, prepare dispensing, totally eight big steps are completed spice, it is characterised in that tool
Body method is as follows.
(1) rehydration：Qualified textured soybean protein's meat is chosen, occasional agitation in the common salt aqueous solution that concentration is 3% is put into, is made
Protein meat fully absorbs water and in saturation；During spring, summer, autumn, the temperature of saline solution is set as 30 DEG C, soak 8-12
Minute, stir 8-12 second at intervals of two minutes；During in the winter time, the temperature of saline solution is set as 35 DEG C, soak 12-15 minutes,
Stir 12-15 second at intervals of two minutes.
(2) freeze：Protein meat after immersion is pulled out, is put into rapidly in jelly storehouse and is freezed, until internal temperature reaches -5
℃；
(3) thaw：The protein meat for having frozen is taken out and puts into the indoor quick-thawing of defrosting rapidly, treat that internal temperature reaches 20
DEG C when with centrifuge dewatering 6-8 minutes, until surface does not have moisture.
(4) preserved materials are prepared：According to weight portion take 5 parts of vegetable oil, 5 parts of spice, 5 parts of Pericarpium Zanthoxyli, 3 parts of Sucus Zingberis, 5 parts of Fructus Capsici,
3 parts of Sal is fully mixed thoroughly, obtains preserved materials.
(5) pickle：Take in the protein meat that 10 parts of preserved materials are added to after 100 parts of dehydrations according to weight portion, use tumbler tumbling
30 minutes, then quiet 8-12 hours that salt down, period tumbling 10 minutes again every 2 hours.
(6) it is fried：Vegetable oil is heated to into 150 DEG C, is then put into the protein meat after pickling, fried 90 seconds, until egg
Plain boiled pork emersion pasta, when surface peeling steeps, the spreading for cooling on platform off the pot.
(7) dispensing is prepared：To put after 3 parts of forcemeat veal, 3 parts of spice, 3 parts of Fructus Capsici, 1 part of mixing of Sal according to weight portion
Enter it is boiling it is off the pot after 10 parts of green pepper Oleum sesami in, be sufficiently mixed and mix and stir, obtain dispensing.
(8) spice：According to weight portion take it is fried after 10 parts of protein meat, 5 parts of dispensing be sufficiently mixed and mix thoroughly, then according to specification
Measure and be vacuum-packed, sterilize, after inspection, obtain spicy capsaicin finished products.
Described forcemeat veal be put into 5 portions of Sucus Zingberis, 5 portions of Fructus Capsicis and 5 portions of Sal according to weight portion it is fresh after 100 parts of strippings and slicings
Knead-salting 48-72 hours in beef, period was every tumbling in 12 hours 10 minutes；It is then placed in in 500 parts of clear water hotting plate, the phase
Between remove water surface blood foam, add 5 parts of spices after clear water is boiling 30 minutes, and continuation low baking temperature hots plate 10-15 hours；So
The beef bar for being torn into width or thickness for below 5mm is taken out afterwards, then beef bar is put in the former pot for also hotting plate water, add
5 parts of Chinese liquor, open big fire and constantly stir-fry, and occur stopping stir-frying and off the pot after puffy sliced beef until hotting plate water receipts dry doubling,
Obtain forcemeat veal.
Described spice be according to weight portion by 3 parts of dried Rhizoma Zingiberis Recenss, 3 parts of Fructus Capsici powder, 1 part of Flos Caryophylli, 1 part of Herba Moslae,
1 part of cumin, 1 part of Cortex cinnamomi japonici (Ramulus Cinnamomi), 1 part of Rhizoma Kaempferiae, 1 part of anise carry out respectively coarse powder and then mix, then by mixture and yellow wine according to weight
Than for 10:1 ratio mixing is mixed thoroughly, is infiltrated 30 minutes, then mixture is put in pressure steam pot and is steamed, and pressure is adjusted
Between 145-155kPa, steam 45 minutes, then vexed 60 minutes, mixture is taken out after cooling is dried, obtain spice.
Described green pepper Oleum sesami be according to weight portion by 1 part of dry Paprika, 1 part of Zanthoxyli Bungeani powder, 1 part of Fructus Piperis powder be put into 15 parts it is boiling
Uniform mixing in vegetable oil after off the pot, then cooling and standings obtain three greens pepper oil for 24 hours, then separately take 1 part of dry Paprika, Pericarpium Zanthoxyli
Delicious and crisp is baked to small fire after 1 part of powder, 1 part of Fructus Piperis powder, 0.2 part of mixing of Radix Aucklandiae powder, then is put into uniform mixing in three greens pepper oil rapidly,
After cooling and standings 24 hours, cross 80 mesh sieves and take liquid, then solid-liquid separation is carried out with solid-liquid separating machine, obtain liquid object green pepper Oleum sesami.
The invention has the beneficial effects as follows protein meat has been carried out by knead-salting using the special flavouring agent of Tujia, it is somewhat fried
Again spice seasoning carried out using the special flavouring agent of Tujia afterwards, the yellowish pink pool of the Dai so made is scarlet uniform, taste substance depth
Enter nexine, thoroughly, fresh perfume is good to eat for spicy strength；Whole process only has plant additive, and not only seasoning can also extend the shelf life, reach and use
Guarantee the quality additive identical purpose；It is popular product, people can eat the food after, is easy to scale commodity production.
Specific embodiment
With reference to embodiment, the invention will be further described, and following examples are intended to illustrate rather than to this
The further restriction of invention, should not be limited the scope of the invention with this.
Embodiment 1.
A kind of spicy capsaicin is prepared, forcemeat veal, spice and green pepper Oleum sesami are prepared first.
Forcemeat veal is prepared, 5kg Sucus Zingberis, 5kg Fructus Capsicis and 5kg Sal is taken and is put into tumbling in the fresh beef after 100kg strippings and slicings and salt down
System 48 hours, period was every tumbling in 12 hours 10 minutes；It is then placed in in 500kg clear water hotting plate, period removes water surface blood foam,
5kg spices are added after clear water is boiling 30 minutes, and continuation low baking temperature hots plate 10 hours；Then take out and be torn into width or thickness
The beef bar for below 5mm is spent, then beef bar is put in the former pot for also hotting plate water, add 5kg Chinese liquor, unlatching to fight greatly
Constantly stir-fry, occur stopping stir-frying and off the pot after puffy sliced beef until hotting plate water receipts dry doubling, obtain forcemeat veal.
Spice is prepared, by dried Rhizoma Zingiberis Recenss 3kg, Fructus Capsici powder 3kg, Flos Caryophylli 1kg, Herba Moslae 1kg, cumin 1kg, Cortex cinnamomi japonici (Ramulus Cinnamomi)
1kg, Rhizoma Kaempferiae 1kg, anise 1kg carry out respectively coarse powder and then mix, then mixture and the mixing of 12kg yellow wine are mixed thoroughly, infiltrate 30 points
Clock, then mixture is put in pressure steam pot steam, and pressure is adjusted in 145kPa, steaming 45 minutes, then vexed 60 minutes,
Mixture is taken out after cooling is dried, obtain spice.
Prepare green pepper Oleum sesami, by dry Paprika 1kg, Zanthoxyli Bungeani powder 1kg, Fructus Piperis powder 1kg be put into 15kg it is boiling it is off the pot after plant
Uniform mixing in oil, then cooling and standings obtain three greens pepper oil for 24 hours, then separately take dry Paprika 1kg, Zanthoxyli Bungeani powder 1kg, Fructus Piperis powder
Delicious and crisp is baked to small fire after 1kg, Radix Aucklandiae powder 0.2kg mixing, then is put into uniform mixing in three greens pepper oil rapidly, cooling and standings 24 are little
Shi Hou, crosses 80 mesh sieves and takes liquid, then carries out solid-liquid separation with solid-liquid separating machine, obtains liquid object green pepper Oleum sesami.
Spicy capsaicin is prepared again, qualified textured soybean protein's meat is chosen, and is put in the middle of the common salt aqueous solution that concentration is 3%
Disconnected stirring, makes protein meat fully absorb water and in saturation；During spring, summer, autumn, the temperature of saline solution is set as 30
DEG C, soak 8 minutes, stir 8 seconds at intervals of two minutes；During in the winter time, the temperature of saline solution is set as 35 DEG C, soak 12 points
Clock, stirs 12 seconds at intervals of two minutes.Then the protein meat after immersion is pulled out, is put into rapidly in jelly storehouse and freezes, until inside
Temperature reaches -5 DEG C；The protein meat for having frozen is taken out again puts into the indoor quick-thawing of defrosting rapidly, treat that internal temperature reaches 20
DEG C when with centrifuge dewatering 6 minutes, until surface does not have moisture.
Take vegetable oil 5kg, spice 5kg, Pericarpium Zanthoxyli 5kg, Sucus Zingberis 3kg, Fructus Capsici 5kg, Sal 3kg fully to mix thoroughly, salted down
System material.In taking the protein meat that preserved materials 10kg are added to after 100kg dehydrations, with tumbler tumbling 30 minutes, then it is quiet salt down it is 8 little
When, period tumbling 10 minutes again every 2 hours.Then vegetable oil is heated to into 150 DEG C, then puts the protein meat after pickling
Enter, fried 90 seconds, until protein meat emersion pasta, when surface peeling steeps, the spreading for cooling on platform off the pot.
By forcemeat veal 3kg, spice 3kg, Fructus Capsici 3kg, Sal 1kg mixing after be put into it is boiling it is off the pot after green pepper Oleum sesami
In 10kg, it is sufficiently mixed and mixes and stirs, obtains dispensing.Take it is fried after protein meat 10kg, dispensing 5kg be sufficiently mixed and mix thoroughly, Ran Houzhao
Specification is measured and is vacuum-packed, sterilizing, after inspection, obtains spicy capsaicin finished products.
Embodiment 2.
A kind of spicy capsaicin is prepared, forcemeat veal, spice and green pepper Oleum sesami are prepared first.
Forcemeat veal is prepared, 5kg Sucus Zingberis, 5kg Fructus Capsicis and 5kg Sal is taken and is put into tumbling in the fresh beef after 100kg strippings and slicings and salt down
System 60 hours, period was every tumbling in 12 hours 10 minutes；It is then placed in in 500kg clear water hotting plate, period removes water surface blood foam,
5kg spices are added after clear water is boiling 30 minutes, and continuation low baking temperature hots plate 12.5 hours；Then take out be torn into width or
Thickness is the beef bar of below 5mm, then beef bar is put in the former pot for also hotting plate water, adds 5kg Chinese liquor, opens big fire
And constantly stir-fry, occur stopping stir-frying and off the pot after puffy sliced beef until hotting plate water receipts dry doubling, obtain forcemeat veal.
Spice is prepared, by dried Rhizoma Zingiberis Recenss 3kg, Fructus Capsici powder 3kg, Flos Caryophylli 1kg, Herba Moslae 1kg, cumin 1kg, Cortex cinnamomi japonici (Ramulus Cinnamomi)
1kg, Rhizoma Kaempferiae 1kg, anise 1kg carry out respectively coarse powder and then mix, then mixture and the mixing of 12kg yellow wine are mixed thoroughly, infiltrate 30 points
Clock, then mixture is put in pressure steam pot steam, and pressure is adjusted in 150kPa, steaming 45 minutes, then vexed 60 minutes,
Mixture is taken out after cooling is dried, obtain spice.
Prepare green pepper Oleum sesami, by dry Paprika 1kg, Zanthoxyli Bungeani powder 1kg, Fructus Piperis powder 1kg be put into 15kg it is boiling it is off the pot after plant
Uniform mixing in oil, then cooling and standings obtain three greens pepper oil for 24 hours, then separately take dry Paprika 1kg, Zanthoxyli Bungeani powder 1kg, Fructus Piperis powder
Delicious and crisp is baked to small fire after 1kg, Radix Aucklandiae powder 0.2kg mixing, then is put into uniform mixing in three greens pepper oil rapidly, cooling and standings 24 are little
Shi Hou, crosses 80 mesh sieves and takes liquid, then carries out solid-liquid separation with solid-liquid separating machine, obtains liquid object green pepper Oleum sesami.
Spicy capsaicin is prepared again, qualified textured soybean protein's meat is chosen, and is put in the middle of the common salt aqueous solution that concentration is 3%
Disconnected stirring, makes protein meat fully absorb water and in saturation；During spring, summer, autumn, the temperature of saline solution is set as 30
DEG C, soak 10 minutes, stir 10 seconds at intervals of two minutes；During in the winter time, the temperature of saline solution is set as 35 DEG C, immersion 13
Minute, stir 13 seconds at intervals of two minutes.Then the protein meat after immersion is pulled out, is put into rapidly in jelly storehouse and freezes, until interior
Portion's temperature reaches -5 DEG C；The protein meat for having frozen is taken out again puts into the indoor quick-thawing of defrosting rapidly, treat that internal temperature reaches
With centrifuge dewatering 7 minutes when 20 DEG C, until surface does not have moisture.
Take vegetable oil 5kg, spice 5kg, Pericarpium Zanthoxyli 5kg, Sucus Zingberis 3kg, Fructus Capsici 5kg, Sal 3kg fully to mix thoroughly, salted down
System material.In taking the protein meat that preserved materials 10kg are added to after 100kg dehydrations, with tumbler tumbling 30 minutes, then it is quiet salt down it is 10 little
When, period tumbling 10 minutes again every 2 hours.Again vegetable oil is heated to into 150 DEG C, is then put into the protein meat after pickling,
Fried 90 seconds, until protein meat emersion pasta, when surface peeling steeps, the spreading for cooling on platform off the pot.
By forcemeat veal 3kg, spice 3kg, Fructus Capsici 3kg, Sal 1kg mixing after be put into it is boiling it is off the pot after green pepper Oleum sesami
In 10kg, it is sufficiently mixed and mixes and stirs, obtains dispensing.Take it is fried after protein meat 10kg, dispensing 5kg be sufficiently mixed and mix thoroughly, Ran Houzhao
Specification is measured and is vacuum-packed, sterilizing, after inspection, obtains spicy capsaicin finished products.
Embodiment 3.
A kind of spicy capsaicin is prepared, forcemeat veal, spice and green pepper Oleum sesami are prepared first.
Forcemeat veal is prepared, 5kg Sucus Zingberis, 5kg Fructus Capsicis and 5kg Sal is taken and is put into tumbling in the fresh beef after 100kg strippings and slicings and salt down
System 72 hours, period was every tumbling in 12 hours 10 minutes；It is then placed in in 500kg clear water hotting plate, period removes water surface blood foam,
5kg spices are added after clear water is boiling 30 minutes, and continuation low baking temperature hots plate 15 hours；Then take out and be torn into width or thickness
The beef bar for below 5mm is spent, then beef bar is put in the former pot for also hotting plate water, add 5kg Chinese liquor, unlatching to fight greatly
Constantly stir-fry, occur stopping stir-frying and off the pot after puffy sliced beef until hotting plate water receipts dry doubling, obtain forcemeat veal.
Spice is prepared, by dried Rhizoma Zingiberis Recenss 3kg, Fructus Capsici powder 3kg, Flos Caryophylli 1kg, Herba Moslae 1kg, cumin 1kg, Cortex cinnamomi japonici (Ramulus Cinnamomi)
1kg, Rhizoma Kaempferiae 1kg, anise 1kg carry out respectively coarse powder and then mix, then mixture and the mixing of 12kg yellow wine are mixed thoroughly, infiltrate 30 points
Clock, then mixture is put in pressure steam pot steam, and pressure is adjusted in 155kPa, steaming 45 minutes, then vexed 60 minutes,
Mixture is taken out after cooling is dried, obtain spice.
Prepare green pepper Oleum sesami, by dry Paprika 1kg, Zanthoxyli Bungeani powder 1kg, Fructus Piperis powder 1kg be put into 15kg it is boiling it is off the pot after plant
Uniform mixing in oil, then cooling and standings obtain three greens pepper oil for 24 hours, then separately take dry Paprika 1kg, Zanthoxyli Bungeani powder 1kg, Fructus Piperis powder
Delicious and crisp is baked to small fire after 1kg, Radix Aucklandiae powder 0.2kg mixing, then is put into uniform mixing in three greens pepper oil rapidly, cooling and standings 24 are little
Shi Hou, crosses 80 mesh sieves and takes liquid, then carries out solid-liquid separation with solid-liquid separating machine, obtains liquid object green pepper Oleum sesami.
Spicy capsaicin is prepared again, qualified textured soybean protein's meat is chosen, and is put in the middle of the common salt aqueous solution that concentration is 3%
Disconnected stirring, makes protein meat fully absorb water and in saturation；During spring, summer, autumn, the temperature of saline solution is set as 30
DEG C, soak 12 minutes, stir 12 seconds at intervals of two minutes；During in the winter time, the temperature of saline solution is set as 35 DEG C, immersion 15
Minute, stir 15 seconds at intervals of two minutes.Then the protein meat after immersion is pulled out, is put into rapidly in jelly storehouse and freezes, until interior
Portion's temperature reaches -5 DEG C；The protein meat for having frozen is taken out again puts into the indoor quick-thawing of defrosting rapidly, treat that internal temperature reaches
With centrifuge dewatering 8 minutes when 20 DEG C, until surface does not have moisture.
Take vegetable oil 5kg, spice 5kg, Pericarpium Zanthoxyli 5kg, Sucus Zingberis 3kg, Fructus Capsici 5kg, Sal 3kg fully to mix thoroughly, salted down
System material.In taking the protein meat that preserved materials 10kg are added to after 100kg dehydrations, with tumbler tumbling 30 minutes, the then quiet 8-12 that salts down
Hour, period tumbling 10 minutes again every 2 hours.Then vegetable oil is heated to into 150 DEG C, then puts the protein meat after pickling
Enter, fried 90 seconds, until protein meat emersion pasta, when surface peeling steeps, the spreading for cooling on platform off the pot.
By forcemeat veal 3kg, spice 3kg, Fructus Capsici 3kg, Sal 1kg mixing after be put into it is boiling it is off the pot after green pepper Oleum sesami
In 10kg, it is sufficiently mixed and mixes and stirs, obtains dispensing.Take it is fried after protein meat 10kg, dispensing 5kg be sufficiently mixed and mix thoroughly, Ran Houzhao
Specification is measured and is vacuum-packed, sterilizing, after inspection, obtains spicy capsaicin finished products.
Claims (2)
1. a kind of processing method of spicy capsaicin, by rehydration, freezing, defrosting, prepare preserved materials, pickle, it is fried, prepare dispensing,
Totally eight big steps are completed spice, it is characterised in that concrete grammar is as follows：
(1) rehydration：Qualified textured soybean protein's meat is chosen, occasional agitation in the common salt aqueous solution that concentration is 3% is put into, albumen is made
Meat fully absorbs water and in saturation；During spring, summer, autumn, the temperature of saline solution is set as 30 DEG C, 8-12 point of immersion
Clock, stirs 8-12 second at intervals of two minutes；During in the winter time, the temperature of saline solution is set as 35 DEG C, soak 12-15 minutes, often
Stirred 12-15 second every 2 minutes；
(2) freeze：Protein meat after immersion is pulled out, is put into rapidly in jelly storehouse and is freezed, until internal temperature reaches -5 DEG C；
(3) thaw：The protein meat for having frozen is taken out and puts into the indoor quick-thawing of defrosting rapidly, when internal temperature reaches 20 DEG C
With centrifuge dewatering 6-8 minutes, until surface does not have moisture；
(4) preserved materials are prepared：5 parts of vegetable oil, 5 parts of spice, 5 parts of Pericarpium Zanthoxyli, 3 parts of Sucus Zingberis, 5 parts of Fructus Capsici, Sal are taken according to weight portion
3 parts are fully mixed thoroughly, obtain preserved materials；The preparation method of the spice is by 3 parts of dried Rhizoma Zingiberis Recenss, Fructus Capsici according to weight portion
3 parts of powder, 1 part of Flos Caryophylli, 1 part of Herba Moslae, 1 part of cumin, 1 part of Cortex cinnamomi japonici (Ramulus Cinnamomi), 1 part of Rhizoma Kaempferiae, 1 part of anise carry out respectively coarse powder and then mix, then
It is 10 according to weight ratio by mixture and yellow wine:1 ratio mixing is mixed thoroughly, is infiltrated 30 minutes, then mixture is put into into pressure
Steam in steam boiler, pressure is adjusted between 145-155kPa, steaming 45 minutes, then vexed 60 minutes, by mixture after cooling
Drying is taken out, spice is obtained；
(5) pickle：Take in the protein meat that 10 parts of preserved materials are added to after 100 parts of dehydrations, with 30 points of tumbler tumbling according to weight portion
Clock, then quiet 8-12 hours that salt down, period tumbling 10 minutes again every 2 hours；
(6) it is fried：Vegetable oil is heated to into 150 DEG C, is then put into the protein meat after pickling, fried 90 seconds, until protein meat
Emersion pasta, when surface peeling steeps, the spreading for cooling on platform off the pot；
(7) dispensing is prepared：Rolling will be put into according to weight portion after 3 parts of forcemeat veal, 3 parts of spice, 3 parts of Fructus Capsici, 1 part of mixing of Sal
In 10 parts of green pepper Oleum sesami after boiling is off the pot, it is sufficiently mixed and mixes and stirs, obtains dispensing；The preparation method of the green pepper Oleum sesami is according to weight portion
By 1 part of dry Paprika, 1 part of Zanthoxyli Bungeani powder, 1 part of Fructus Piperis powder be put into 15 parts it is boiling it is off the pot after vegetable oil in uniform mixing, Ran Houleng
But stand and obtain within 24 hours three greens pepper oil, then separately take 1 part of dry Paprika, 1 part of Zanthoxyli Bungeani powder, 1 part of Fructus Piperis powder, 0.2 part of mixing of Radix Aucklandiae powder
It is baked to delicious and crisp with small fire afterwards, then is put into uniform mixing in three greens pepper oil rapidly, after cooling and standings 24 hours, crosses 80 mesh sieves and take liquid,
Again solid-liquid separation is carried out with solid-liquid separating machine, obtain liquid object green pepper Oleum sesami；
(8) spice：According to weight portion take it is fried after 10 parts of protein meat, 5 parts of dispensing be sufficiently mixed and mix thoroughly, then according to specification measure
And be vacuum-packed, sterilize, after inspection, obtain spicy capsaicin product.
2. the processing method of spicy capsaicin according to claim 1, it is characterised in that the system of the step (7) middle forcemeat veal
Preparation Method is to be put into knead-salting in the fresh beef after 100 parts of strippings and slicings with 5 portions of Sucus Zingberis, 5 portions of Fructus Capsicis and 5 portions of Sal according to weight portion
48-72 hours, period was every tumbling in 12 hours 10 minutes；It is then placed in in 500 parts of clear water hotting plate, period removes water surface blood
Foam, after clear water is boiling 30 minutes 5 parts of spices are added, and continuation low baking temperature hots plate 10-15 hours；Then take out and be torn into width
Degree or thickness are the beef bar of below 5mm, then beef bar is put in the former pot for also hotting plate water, add 5 parts of Chinese liquor, are opened
Big fire simultaneously constantly stir-fries, and occurs stopping stir-frying and off the pot after puffy sliced beef until hotting plate water receipts dry doubling, obtains forcemeat veal.
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| CN105028670A (en) * | 2015-08-06 | 2015-11-11 | 安徽兴程食品有限责任公司 | Spicy vegetarian meat |
| CN105145863A (en) * | 2015-09-28 | 2015-12-16 | 嘉兴市新世纪旅游食品有限公司 | Textured-soybean-protein-based method for preparing leisure vegetable beef slices |
| CN106578108A (en) * | 2015-10-20 | 2017-04-26 | 浙江地道食品有限公司 | Meat analogue production and processing technology |
| CN105614901B (en) * | 2016-01-25 | 2018-05-22 | 西南民族大学 | Albumen lamp shadow wire production method |
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| CN110623083A (en) * | 2019-09-10 | 2019-12-31 | 贵州省贝真食业有限公司 | Processing method of cold melon vegetarian meat slices |
| CN111602777A (en) * | 2020-06-22 | 2020-09-01 | 湖南创奇食品有限公司 | Formula and preparation method of shredded vegetarian meat with cumin flavor |
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| CN103734454A (en) * | 2013-12-20 | 2014-04-23 | 祖名豆制品股份有限公司 | Leisure vegetarian meat based on textured soybean protein |
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| CN103385313A (en) * | 2013-08-13 | 2013-11-13 | 成都香香嘴食品有限公司 | Seasoning processing technique for spicy capsaicin |
| CN103444908A (en) * | 2013-09-25 | 2013-12-18 | 四川南溪徽记食品有限公司 | Hot pepper mock meat food and preparing method thereof |
| CN103734454A (en) * | 2013-12-20 | 2014-04-23 | 祖名豆制品股份有限公司 | Leisure vegetarian meat based on textured soybean protein |
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