CN104432034A - Vegetarian meat roll and preparation process thereof - Google Patents

Vegetarian meat roll and preparation process thereof Download PDF

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Publication number
CN104432034A
CN104432034A CN201410672811.6A CN201410672811A CN104432034A CN 104432034 A CN104432034 A CN 104432034A CN 201410672811 A CN201410672811 A CN 201410672811A CN 104432034 A CN104432034 A CN 104432034A
Authority
CN
China
Prior art keywords
plain
roulade
technology
vegetarian meat
meat
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.)
Pending
Application number
CN201410672811.6A
Other languages
Chinese (zh)
Inventor
张跃明
陆金凤
张荣楚
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
JIASHAN JIAJIA BEAN PRODUCTS Co Ltd
Original Assignee
JIASHAN JIAJIA BEAN PRODUCTS Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by JIASHAN JIAJIA BEAN PRODUCTS Co Ltd filed Critical JIASHAN JIAJIA BEAN PRODUCTS Co Ltd
Priority to CN201410672811.6A priority Critical patent/CN104432034A/en
Publication of CN104432034A publication Critical patent/CN104432034A/en
Pending legal-status Critical Current

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C20/00Cheese substitutes
    • A23C20/02Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates

Abstract

The invention relates to vegetarian meat roll and a preparation process thereof. The preparation process comprises the following steps: slicing vegetarian meat, and frying in edible oil, so as to enable the vegetarian meat to be fluffy in taste and tasty; putting the vegetarian meat which is fried in the step 1) into a pre-prepared marinade for marinating; putting pickled tender tips of bamboo shoots or preserved vegetables on the vegetarian meat, and rolling up; sterilizing at high temperature, and sealing and packaging, thereby obtaining the vegetarian meat roll. As the vegetarian meat roll provided by the invention is fried at low temperature, the vegetarian meat is crispy outside and chewable inside when being eaten, and the demands of people for multiple tastes of food are met; meanwhile, as the vegetarian meat roll is fried in low-temperature oil, the nutrient components of the vegetarian meat are not damaged by high-temperature oil, but are relatively well maintained. Due to the addition of the pickled tender tips of bamboo shoots or preserved vegetables in the vegetarian meat roll, on one hand, the vegetarian meat is not greasy when being eaten, on the other hand, the pickled tender tips of bamboo shoots or preserved vegetables are relatively tasty, and the taste is relatively good. In the marinating process, the taste of more people can be met by adjusting the types and the use amount of the added seasonings.

Description

A kind of plain roulade and preparation technology thereof
Technical field
The invention belongs to food processing field, be specifically related to a kind of plain roulade and preparation technology thereof.
Background technology
Have a variety of ready-made plain meat on the market at present, but the mouthfeel of these plain meat also has a certain distance relative to animal meat product, fails to meet the requirement of people to various taste food.
Summary of the invention
In order to overcome the defect of above-mentioned prior art, the invention provides a kind of plain roulade and the preparation technology thereof that meet different people demand.
Object of the present invention is achieved through the following technical solutions:
A preparation technology for plain roulade, it comprises the following steps:
1) after plain meat being cut into slices, be placed in edible oil fried to golden yellow, make described plain meat mouthfeel of tasting fluffy, more easily tasty;
2) by step 1) fried sheet element meat is placed in the saltwater brine prepared in advance and carries out stew in soy sauce;
3) tender tips of bamboo shoot pickled, mushroom or plum dish are put into step 2) described plain sliced meat on, roll and the described tender tips of bamboo shoot, mushroom or the plum green vegetable bun pickled wrapped up in;
4) high-temperature sterilization, the obtained plain roulade of the present invention of encapsulation.
In the preferred embodiment, step 1) described in the Fryer of plain meat vacuum-pumping carry out low-temperature frying.
In the preferred embodiment, described fried time vacuum be 0.1-0.5MPa.
In the preferred embodiment, described fried time vacuum be 0.3MPa.
In the preferred embodiment, step 2) in time of stew in soy sauce be more than 20min.
In the preferred embodiment, step 2) described in saltwater brine prepare by the following method: in 1L water, add 20-60ml light soy sauce, 3-8g edible salt, 2 to 6 anises, 6-15 gram cassia bark, 5-15 gram pepper, boiled 3-10min obtains required saltwater brine.
In the preferred embodiment, in described saltwater brine preparation process, add 5-15 gram of five-spice powder, or 10-50 gram of capsicum, or 5-15 Chinese prickly ash, or 8-20 gram of rod chilli, or their combination, boiled.
A kind of plain roulade, it is characterized in that, it is obtained by above-mentioned preparation technology.
Compared with prior art, tool of the present invention has the following advantages:
1) the plain roulade that obtains of the present invention is by plain meat through low-temperature frying, and it is tough in outer shortcake that this makes plain meat taste, and meets the demand of people to the multiple mouthfeel of food; Meanwhile, low-temperature frying avoids the nutritional labeling of the plain meat of the fried destruction of high temperature, better can retain the nutritional labeling of plain meat.
2) in plain roulade, add the tender tips of bamboo shoot or plum dish, the grease of part cyclic element roulade drawn by the tender tips of bamboo shoot or plum dish, makes on the one hand plain meat to taste non-greasy, make on the other hand the tender tips of bamboo shoot and plum dish more tasty, mouthfeel is more delicious.
3), in stew in soy sauce process, by regulating kind and the consumption of the condiment added, the taste of more people can be met.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described, but embodiments of the present invention are not limited thereto, and for the technological parameter do not indicated especially, can refer to routine techniques and carry out.
A preparation technology for plain roulade, it comprises the following steps:
1) after plain meat being cut into slices, be placed in edible oil fried to golden yellow, make described plain meat mouthfeel of tasting fluffy, more easily tasty.Described plain meat directly can be bought or prepares by prior art.
In the preferred embodiment, the Fryer of meat for described element vacuum-pumping is carried out low-temperature frying, and during due to vacuum frying, oil temperature is lower, avoids the nutritional labeling of the plain meat of the fried destruction of high temperature, better can retain the nutritional labeling of plain meat.Particularly, vacuum time fried is 0.1-0.5MPa, and more specifically, vacuum time fried is 0.3MPa.
2) by step 1) fried plain meat is placed in the saltwater brine prepared in advance and carries out stew in soy sauce.Particularly, the stew in soy sauce time is more than 20min.
In present pre-ferred embodiments, described saltwater brine is prepared by the following method:
In 1L water, add 20-60ml light soy sauce, 3-8g edible salt, 2 to 6 anises, 6-15 gram cassia bark, 5-15 gram pepper, boiled 3-10min, obtained required saltwater brine.
Particularly, then add 5-15 gram of five-spice powder, or 10-50 gram of capsicum, or 5-15 Chinese prickly ash, or 8-20 gram of rod chilli, or their combination, boiled, to meet the demand of people to different taste.
3) tender tips of bamboo shoot pickled, mushroom or plum dish are put into step 2) plain sliced meat on, roll and the described tender tips of bamboo shoot, mushroom or the plum green vegetable bun pickled wrapped up in.
4) high-temperature sterilization, the obtained plain roulade of the present invention of encapsulation.
The plain roulade that the present invention obtains is by plain meat through fried, and it is tough in outer shortcake that this makes plain meat taste, and meets the demand of people to the multiple mouthfeel of food.Meanwhile, add the tender tips of bamboo shoot or plum dish in plain roulade, the grease of the plain roulade of part drawn by the tender tips of bamboo shoot or plum dish, makes on the one hand plain meat to taste non-greasy, make on the other hand the tender tips of bamboo shoot and plum dish more tasty, mouthfeel is more delicious.In stew in soy sauce process, by regulating kind and the consumption of the condiment added, the taste of more people can be met.
The present invention is not limited to above-mentioned embodiment, if do not depart from the spirit and scope of the present invention to various change of the present invention or distortion, if these are changed and distortion belongs within claim of the present invention or equivalent technologies scope, then the present invention is also intended to comprise these changes and distortion.

Claims (8)

1. a preparation technology for plain roulade, is characterized in that comprising the following steps:
1) after plain meat being cut into slices, be placed in edible oil fried to golden yellow, make described plain meat mouthfeel of tasting fluffy, more easily tasty;
2) by step 1) fried described plain meat is placed in the saltwater brine prepared in advance and carries out stew in soy sauce;
3) tender tips of bamboo shoot pickled, mushroom or plum dish are put into step 2) described plain sliced meat on, roll and the described tender tips of bamboo shoot, mushroom or the plum green vegetable bun pickled wrapped up in;
4) high-temperature sterilization, the obtained plain roulade of encapsulation.
2. the preparation technology of plain roulade according to claim 1, is characterized in that, step 1) described in the Fryer of plain meat vacuum-pumping carry out low-temperature frying.
3. the preparation technology of plain roulade according to claim 2, is characterized in that, described fried time vacuum be 0.1-0.5MPa.
4. the preparation technology of plain roulade according to claim 3, is characterized in that, described fried time vacuum be 0.3MPa.
5. the preparation technology of plain roulade according to claim 1, is characterized in that, step 2) in time of stew in soy sauce be more than 20min.
6. the preparation technology of the plain roulade according to claim 1-5 any one, it is characterized in that, step 2) described in saltwater brine prepare by the following method: in 1L water, add 20-60ml light soy sauce, 3-8g edible salt, 2 to 6 anises, 6-15 gram cassia bark, 5-15 gram pepper, boiled 3-10min obtains required saltwater brine.
7. the preparation technology of plain roulade according to claim 6, is characterized in that, in described saltwater brine preparation process, adds 5-15 gram of five-spice powder, or 10-50 gram of capsicum, or 5-15 Chinese prickly ash, or 8-20 gram of rod chilli, or their combination, boiled.
8. a plain roulade, is characterized in that, it is obtained by the preparation technology of the plain roulade described in claim 1-7 any one.
CN201410672811.6A 2014-11-21 2014-11-21 Vegetarian meat roll and preparation process thereof Pending CN104432034A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410672811.6A CN104432034A (en) 2014-11-21 2014-11-21 Vegetarian meat roll and preparation process thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410672811.6A CN104432034A (en) 2014-11-21 2014-11-21 Vegetarian meat roll and preparation process thereof

Publications (1)

Publication Number Publication Date
CN104432034A true CN104432034A (en) 2015-03-25

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Family Applications (1)

Application Number Title Priority Date Filing Date
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Country Status (1)

Country Link
CN (1) CN104432034A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105028670A (en) * 2015-08-06 2015-11-11 安徽兴程食品有限责任公司 Spicy vegetarian meat

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN86100819A (en) * 1986-02-13 1987-01-24 长春市二道河子区工业技术研究所 Production of artificial meat from whole fat soyabean
CN102018093A (en) * 2010-11-03 2011-04-20 张家港市塘桥生态农产品专业合作社 Vegetable protein food and preparation method thereof
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
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

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN86100819A (en) * 1986-02-13 1987-01-24 长春市二道河子区工业技术研究所 Production of artificial meat from whole fat soyabean
CN102018093A (en) * 2010-11-03 2011-04-20 张家港市塘桥生态农产品专业合作社 Vegetable protein food and preparation method thereof
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
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

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
《下厨房》: "《清香素肉卷》", 《下厨房》 *
谢宇: "《饮食的变革-食品加工》", 31 January 2010 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105028670A (en) * 2015-08-06 2015-11-11 安徽兴程食品有限责任公司 Spicy vegetarian meat

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Application publication date: 20150325

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