CN107258926A - A kind of young ginger pickle flavor albumin meat and preparation method thereof - Google Patents
A kind of young ginger pickle flavor albumin meat and preparation method thereof Download PDFInfo
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- CN107258926A CN107258926A CN201710662288.2A CN201710662288A CN107258926A CN 107258926 A CN107258926 A CN 107258926A CN 201710662288 A CN201710662288 A CN 201710662288A CN 107258926 A CN107258926 A CN 107258926A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
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- 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
Abstract
The invention discloses a kind of young ginger pickle flavor albumin meat and preparation method thereof, belong to new bean product technical field.Be characterized in moisture≤14%, the soybean wire-drawing protein of protein >=65% through bittern stew in soy sauce, it is fried after be equipped with the flavorings such as young ginger, red acid soup flavouring-soy-sauce, son's ginger pickles taste albumin meat is made.The pungent of young ginger is combined by the present invention with the tart flavour of pickles, is imparted the local flavor of the unique pungent middle band acid of finished product, is had also itself while highlighting Sichuan special flavor fuller, abundant on the plain meat taste of meat fiber mouthfeel.
Description
Technical field
The present invention relates to a kind of leisure bean product basic technology technical field, more particularly to a kind of young ginger pickle flavor albumen
Plain meat and preparation method thereof.
Background technology
At present in the plant food that people eat, the protein content in its nutritional ingredient of beans is highest, special
Be not soya bean in soybean varieties, black soya bean, red bean protein content ratio it is higher, its dry product is equal to meat（Lean meat）2
Times, its wet product is equal to meat（Lean meat）1 times, the content ratio of other nutritional ingredients is also very high, therefore among the people is likened to
" plain meat product ".Plain meat refers to a kind of local flavor having similar to meat and the vegetarian diet of tissue mouthfeel, generally with soybean protein, peanut
Albumen, wheat gluten etc. are primary raw material, are formed by the hot-working including the modern food processing technology such as including extrusion cooking
Similar to the tissue mouthfeel of meat, the local flavor similar to meat is formed by adding meat flavor.Although the protein content of beans
The content ratio of ratio and other nutritional ingredients is above cereal, but " beany flavor " and " bitterness inherently of beans naturally
Taste " makes one gastric disorder causing nausea after consumption, taste bad, indigestibility, stomach it is uncomfortable, cause uncomfortable, therefore can not be as cereal（Rice, face）
Substantial amounts of it can ingest like that.
Pickles, Sichuan Style is called bubble sauerkraut, traditional characteristicses dish, category Sichuan cuisine system.The salty acid of taste, mouthfeel is crisp, bright,
Fragrance is assailed the nostrils, stimulating the appetite and refreshing, eliminating greasiness of sobering up, and old and young suitable, climatic environment is extremely said when can make, but make throughout the year
Study carefully, be the standing pickles that live a life, the widely known one kind that is Sichuan Province China is gone with rice or bread dish.There is pickle flavor simultaneously
Food often makes one appetite and opened greatly.
Existing albumin meat taste includes barbecue taste, fruits and vegetables taste, fragrant spicy, mushroom taste etc., is to use physical method mostly
Wire-drawing protein is pre-processed, although the fishy smell of soybean itself can be eluted well, but time consumption is longer, is unfavorable for batch
Production；When sequent surface oiling is difficult to control moisture content in shaping causes the not good elasticity and toughness of albumin meat, preservation
Between shorten, local flavor be deteriorated etc..CN101133808B discloses a kind of preparation method of plain meat product, and the key of the patent is it
It is characterized in that bean material warm water is soaked repeatedly, filtered, is refrigerated, is freezed, is thawed, said process need to be repeated 15-18 times, unfavorable
In batch production.CN104430939B discloses a kind of processing method for roasting plain meat, is pickled by rehydration, freezing, defrosting, preparation
Expect, pickle, spreading out sieve, baking, redrying, preparation dispensing, spice, totally ten big steps are completed, the patent is to employ coverage method to reduce
The fishy smell of bean product, and the presence for Flatulent factors is not improved.Equally, by the plain meat egg prepared
It is placed in the dip containing kimchi powder to preserve gas porosity, humidity, texture and the shelf life of plain meat whether can be influenceed in vain, to ability
For field technique personnel, it is difficult to expect.
The content of the invention
In view of above-mentioned deficiency, it is an object of the invention to provide a kind of gas porosity is moderate, mouthfeel humidity more preferably, albumin
Meat surface formation film, can prevent plain meat from too absorbing pickles moisture, and prevent scattering and disappearing for smell, mouthfeel, texture and fragrance
More stable young ginger pickle flavor albumin meat and preparation method thereof.
In whole preparation process, soybean wire-drawing protein moisture is not both the key for improving albumin meat chewy texture and gas porosity
Point, is that we are made that following experiment this according to the key point of technique：
1. influence of the soybean wire-drawing protein of different in moisture to albumin meat chewy texture
Method of testing：
The analysis of TPA texture profiles is otherwise known as chews test twice, mainly by simulating the masticatory movement of human mouth, to sample
Product carry out two second compressions, and test is connected with computer, is exported quality test curve by interface, can therefrom be analyzed texture characteristic
Parameter.The measure is very valuable to the texture characteristic of overall merit food, it has also become multiclass product quality is special in food service industry
The universal testing method of property.The measure is realized by the TPA patterns of texture analyser.Probe is visited from Φ 25mm flat boards cylinder
Head.Sample specification is：8 × 7mm of Φ cylinder.Compression speed is set as 4.0mm/s, and decrement is respectively set as 4.0mm, two
Second compression interval time 3s.Choose 25 samples to be tested, TPA selecting index maximum, forces, i.e. hardness number characterize chewy texture.
Test result indicates that, under conditions of other conditions are constant, only change the moisture of soybean wire-drawing protein, its result such as table
Shown, when soybean wire-drawing protein moisture is 40 ~ 50%, mouthfeel chewy texture is best；When moisture is 30%, the chewy texture increase of plain meat, mouthfeel
It is deteriorated；But when moisture is 60%, the chewy texture of plain meat declines, and follows the string, refers to table 1.
The various concentrations salt solution of table 1 is on the brittle influence of yellow larynx
| Soybean wire-drawing protein moisture（%） | 30 | 40 | 50 | 60 |
| Chewy texture（N） | 158.2 | 134.7 | 132.5 | 99.5 |
In summary, present invention employs following technical scheme, the consumption of each component of the present invention is also to be carried out greatly by inventor
Amount gropes to summarize what is drawn, and the young ginger pickle flavor albumin meat that each component consumption is prepared in the range of following weight is respectively provided with
Gas porosity is moderate, mouthfeel humidity more preferably, long its deposits mouthfeel, texture and the high advantage of fragrance stability.Specially：
A kind of young ginger pickle flavor albumin meat, is made by the raw material of following weight：
Soybean wire-drawing protein 1000 parts of meat of element, 5 parts of pickles essence, 8 parts of kimchi powder, 0.3 part of garlic oil, 2 parts of freshly-slaughtered poultry powder, red acid soup
240 parts of flavouring-soy-sauce, young 52 parts of ginger.
Further, the plain meat of the soybean wire-drawing protein is made by following methods：
（1）Stew in soy sauce：Count by weight ratio, take soybean wire-drawing protein to carry out stew in soy sauce, brine temperature control in the bittern of 10 times of amounts
At 85 ± 5 DEG C, 3~5 minutes bittern time, product halogen to surface whitens, and middle without hard-core, profile is complete, produces；
（2）Quick-boil water：The good soybean wire-drawing protein of stew in soy sauce is put into boiling water to quick-boil water and pull out for 1 ~ 2 minute and drained；
（3）Dehydration：The soybean wire-drawing protein after water will be quick-boiled and be put into dehydration in centrifuge, no water droplet is pinched with hand；
（4）It is fried：Soybean wire-drawing protein after dehydration is placed in the vegetable oil that temperature is 140 DEG C ~ 150 DEG C fried 3 ~ 5 minutes；
（5）De-oiling：Soybean wire-drawing protein after will be fried is placed in a centrifuge de-oiling, and no oil droplet is pinched with hand；Control simultaneously
Soybean wire-drawing protein moisture 40% ~ 50% after fried, is produced.
Further, described its moisture≤14% of soybean wire-drawing protein, protein >=65%.
Further, the bittern is by 1000 parts of spice water, and 5 parts of pot-stewed fowl cream, 1 part of I+G, 5 parts of salt is mixed.
Further, the spice water is made by following methods：
Count by weight ratio, take anistree 5.4 parts, 1 part of white pepper, 3 parts of tsaoko, 2 parts of cloves, 4.5 parts of radix glycyrrhizae, 3 parts of cassia bark, flower
10 parts of 6 parts of green pepper, 5.4 parts of kaempferia galamga, 2 parts of fructus amomi, 4 parts of fennel seeds, 4.5 parts of nutmeg, 2.5 parts of the root of Dahurain angelica and old ginger, add 100-120
Infusion is to there is flavour of a drug to produce spice water in the clear water of times amount.
Further, the red acid soup flavouring-soy-sauce is made by following methods：
225 parts of boiling water are taken, 7.5 parts of salt, 5 parts of monosodium glutamate, 3 parts of I+G, 4.5 parts of citric acid, 50 parts of white sugar, after fully mixing is added
Add 54 parts of chilli powder to boil, be subsequently added 0.45 part of lactic acid, 225 parts of catsup boils, and adds 7.5 parts of cornstarch, clearly
75 parts of water is boiled, and produces red acid soup flavouring-soy-sauce.
Further, the young ginger is made by following methods：The young ginger of bubble is cut into 3~5cm of growth, wide 2~3mm slice,
Produce.
Comprise the following steps present invention also offers a kind of preparation method of young ginger pickle flavor albumin meat：
（1）Spice：The plain meat of soybean wire-drawing protein, pickles essence, kimchi powder, garlic oil, freshly-slaughtered poultry powder, red acid soup wind are measured by formula
Taste sauce, young ginger are well mixed, and produce young ginger pickle flavor albumin meat；
（2）Packaging：Pack vacuumize, sterilize after get product.
The beneficial effect of this hair is：
（1）The pungent of young ginger is combined by the present invention with the tart flavour of pickles, imparts the local flavor of the unique pungent middle band acid of finished product,
Product mellowness is moderate while highlighting Sichuan special flavor, the institutional framework and mouthfeel for possessing meat fiber, and water oil
Cloth is balanced, and is eaten non-greasy, is improved the more defect of the past albumin meat oil suction.
（2）After fried processing, plain meat surface formation thin film, plain meat moisture control is in 40% ~ 50%, the plain meat pair of control
The trap of the spices such as pickles, entrance humidity is moderate, and spicy delicious stimulates appetite.
（3）The present invention is experimentally verified that a large amount of eat will not produce flatulence phenomenon, can through quick-boiling water process, free from beany flavor
Trust and take.
（4）Shelf life is long, preserves more than 9 months, is experimentally verified that, long-term storage this product, its mouthfeel, fragrance under normal temperature
Do not occur significant change with texture, stability is higher.
（5）Formula and technique in the present invention is inseparable, mutually collaboration, is an indispensable integrated artistic, only
Have under inventive formulation and process conditions, each raw material could be balanced well, make final obtained young ginger pickle flavor albumen
Plain meat can play supplement protein, stimulate appetite, and rich in taste, taste is aromatic, free from beany flavor and without Flatulent factors, can
It is long-term to preserve.
Obviously, according to the above of the present invention, according to the ordinary technical knowledge and means of this area, this hair is not being departed from
Under the premise of bright above-mentioned basic fundamental thought, the modification of other diversified forms can also be made, replaces or changes.
Embodiment
We will the invention will be further elaborated with reference to embodiment below.
Embodiment 1
Young ginger pickle flavor albumin meat
（1）It is prepared by spice water：Take anistree 5.4g, white pepper 1g, tsaoko 3g, cloves 2g, radix glycyrrhizae 4.5g, cassia bark 3g, Chinese prickly ash 6g, mountain
How 5.4g, fructus amomi 2g, fennel seeds 4g, nutmeg 4.5g, root of Dahurain angelica 2.5g and old ginger 10g, be put into 6kg clear water and carry out infusion to having
Flavour of a drug produce spice water.
（2）Making from brine is standby：1Kg spice waters are taken, pot-stewed fowl cream 5g, I+G 1g, salt 5g are well mixed, produce.
（3）The preparation of soybean wire-drawing protein element meat：
A stew in soy sauces：Count by weight ratio, water intaking point≤14%, the soybean wire-drawing protein of protein >=65% is in 10 times of bittern measured
Middle carry out stew in soy sauce, brine temperature control is at 85 DEG C, and 4 minutes bittern time, product halogen to surface whitens, and centre is without hard-core, profile
Completely, pull out；
B quick-boils water：The good soybean wire-drawing protein of stew in soy sauce is put into boiling water to quick-boil water and pull out for 1 minute and drained；
C is dehydrated：The soybean wire-drawing protein after water will be quick-boiled and be put into dehydration in centrifuge, no water droplet is pinched with hand；
D is fried：Soybean wire-drawing protein after dehydration is placed in the vegetable oil that temperature is 145 DEG C fried 4 minutes；
E de-oilings：Soybean wire-drawing protein after will be fried is placed in a centrifuge de-oiling, and no oil droplet is pinched with hand；Oil is controlled simultaneously
Soybean wire-drawing protein moisture 45% after fried, is produced.
（4）The preparation of red acid soup flavouring-soy-sauce：225g boiling water is taken, salt 7.5g, monosodium glutamate 5g, I+G 3g, citric acid is added
4.5g, white sugar 50g, add chilli powder 54g after fully mixing and boil, be subsequently added lactic acid 0.45g, catsup 225g boils, then
Cornstarch 7.5g is added, clear water 75g is boiled, and produces red acid soup flavouring-soy-sauce.
（5）The preparation of young ginger：The young ginger of bubble is cut into growth 4cm, wide 2.5mm slice.
（6）Spice：Take the plain meat 1000g, pickles essence 5g, kimchi powder 8g, garlic oil 0.3g, freshly-slaughtered poultry powder of soybean wire-drawing protein
2g, red acid soup flavouring-soy-sauce 240g, young ginger 52g are well mixed, produce young ginger pickle flavor albumin meat.
（7）Vacuumize, sterilize through pack.
Embodiment 2
Young ginger pickle flavor albumin meat：
Preparation method be the same as Example 1, simply step（3）Brine temperature in a is 80 DEG C, and the stew in soy sauce time is 3 minutes；Step（3）d
Middle 140 DEG C of frying temperature, fried 3 minutes；Step（3）The control of soybean wire-drawing protein moisture is 40% in e.
Embodiment 3
Young ginger pickle flavor albumin meat：
Preparation method be the same as Example 1, simply step（3）Brine temperature in a is 90 DEG C, and the stew in soy sauce time is 5 minutes；Step（3）d
Middle 150 DEG C of frying temperature, oily deep fry for five minutes；Step（3）The control of soybean wire-drawing protein moisture is 50% in e.
Test example 1
Young ginger pickle flavor albumin meat
Preparation method be the same as Example 1, but without quick-boiling water step.
Test example 2
Young ginger pickle flavor albumin meat
Preparation method be the same as Example 1, the moisture of soybean wire-drawing protein is controlled 30%.
Test example 3
Young ginger pickle flavor albumin meat
Preparation method be the same as Example 1, the moisture of soybean wire-drawing protein is controlled 60%.
Embodiment and test example products obtained therefrom sense as shown in table 1 has been subjected to according to People's Republic of China's professional standard
Official evaluates
The sensory evaluation of table 1
As can be seen from Table 1, embodiment 1 ~ 3 local flavor, mouthfeel, gas porosity, humidity, smell and had no on the shelf-life substantially it is poor
Different, there is flatulence phenomenon after disposable food 500g, not in three groups of young ginger pickle flavor albumin meat.And test example 1 then one
Secondary property, which is eaten, substantially there is flatulence after 500g, and fishy smell is substantially, and after depositing 9 months, plain meat produces obvious rancidity, tactile silk floss
It is soft, it is difficult to edible.Test example 2,3 is eaten after 500g/d, although do not produce flatulence；But the mouthfeel of test example 2 is old after depositing 6 months
Change, fragrance disappears, and is hardened, it is difficult to edible, the softening of the texture of test example 3, that touches is soft, it is difficult to edible.By contrast, it is fried laggard
Row quick-boils water, and 40% ~ 50% the moisture control of soybean wire-drawing protein can be prepared into gas porosity, humidity moderate, free from beany flavor,
Edible 500g/d does not produce flatulence, all unconverted young ginger pickle flavor albumin meat of fragrance, texture after depositing 9 months.
In summary, the present invention in quick-boil water, moisture of soybean wire-drawing protein etc. be all processing in committed step, formula and
Technique is inseparable, mutually collaboration, is an indispensable integrated artistic, only under inventive formulation and process conditions,
Each raw material could be balanced well, final obtained young ginger pickle flavor albumin meat is played supplement protein, stimulated
Appetite, rich in taste, taste is aromatic, free from beany flavor and without Flatulent factors, can preserve for a long time.
Claims (9)
1. a kind of young ginger pickle flavor albumin meat, it is characterised in that the young ginger pickle flavor albumin meat is by following parts by weight
The raw material of proportioning is made：
Soybean wire-drawing protein 1000 parts of meat of element, 2 parts of pickles essence, 8 parts of kimchi powder, 0.3 part of garlic oil, 2 parts of freshly-slaughtered poultry powder, red acid soup
240 parts of flavouring-soy-sauce, young 52 parts of ginger.
2. young ginger pickle flavor albumin meat according to claim 1, it is characterised in that the plain meat of the soybean wire-drawing protein
It is made by following methods：
Stew in soy sauce：Count by weight ratio, take soybean wire-drawing protein to carry out stew in soy sauce in the bittern of 10 times of amounts, brine temperature is controlled 85
± 5 DEG C, 3~5 minutes bittern time, product halogen to surface whitens, and middle without hard-core, profile is complete, produces；
Quick-boil water：The good soybean wire-drawing protein of stew in soy sauce is put into boiling water to quick-boil water and pull out for 1 ~ 2 minute and drained；
Dehydration：The soybean wire-drawing protein after water will be quick-boiled and be put into dehydration in centrifuge, no water droplet is pinched with hand；
It is fried：Soybean wire-drawing protein after dehydration is placed in the vegetable oil that temperature is 140 DEG C ~ 150 DEG C fried 3 ~ 5 minutes；
De-oiling：Soybean wire-drawing protein after will be fried is placed in a centrifuge de-oiling, and no oil droplet is pinched with hand；Control simultaneously fried
Soybean wire-drawing protein moisture 40% ~ 50% afterwards, is produced.
3. young ginger pickle flavor albumin meat according to claim 2, it is characterised in that：Described its water of soybean wire-drawing protein
Divide≤14%, protein >=65%.
4. young ginger pickle flavor albumin meat according to claim 2, it is characterised in that：The bittern is by following parts by weight
The raw material of proportioning is mixed：
1000 parts of spice water, 5 parts of pot-stewed fowl cream, 1 part of I+G, 5 parts of salt.
5. young ginger pickle flavor albumin meat according to claim 4, it is characterised in that：The spice water is by following methods
It is made：
Count by weight ratio, take anistree 5.4 parts, 1 part of white pepper, 3 parts of tsaoko, 2 parts of cloves, 4.5 parts of radix glycyrrhizae, 3 parts of cassia bark, flower
10 parts of 6 parts of green pepper, 5.4 parts of kaempferia galamga, 2 parts of fructus amomi, 4 parts of fennel seeds, 4.5 parts of nutmeg, 2.5 parts of the root of Dahurain angelica and old ginger, add 100-120
Infusion is to there is flavour of a drug to produce spice water in the clear water of times amount.
6. young ginger pickle flavor albumin meat according to claim 1, it is characterised in that：The red acid soup flavouring-soy-sauce by with
Lower section method is made：
225 parts of boiling water are taken, 7.5 parts of salt, 5 parts of monosodium glutamate, 3 parts of I+G, 4.5 parts of citric acid, 50 parts of white sugar, after fully mixing is added
Add 54 parts of chilli powder to boil, be subsequently added 0.45 part of lactic acid, 225 parts of catsup boils, and adds 7.5 parts of cornstarch, clearly
75 parts of water is boiled, and produces red acid soup flavouring-soy-sauce.
7. young ginger pickle flavor albumin meat according to claim 1, it is characterised in that：The young ginger is by following methods system
：The young ginger of bubble is cut into 3~5cm of growth, wide 2~3mm slice.
8. a kind of preparation method of young ginger pickle flavor albumin meat according to claim 1-7 any one, its feature
It is, the preparation method comprises the following steps：
（1）Spice：The plain meat of soybean wire-drawing protein, pickles essence, kimchi powder, garlic oil, freshly-slaughtered poultry powder, red acid soup wind are measured by formula
Taste sauce, young ginger are well mixed, and produce young ginger pickle flavor albumin meat；
（2）Packaging：Pack vacuumize, sterilize after get product.
9. preserve 9 under young ginger pickle flavor albumin meat, the albumin meat normal temperature made from method according to claim 8
More than individual month.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109430421A (en) * | 2018-10-31 | 2019-03-08 | 四川南溪徽记食品有限公司 | A kind of curry monosodium glutamate lamp shadow silk and preparation method thereof |
| CN109430420A (en) * | 2018-10-31 | 2019-03-08 | 四川南溪徽记食品有限公司 | A kind of spicy monosodium glutamate lamp shadow silk and preparation method thereof |
| CN114073272A (en) * | 2020-08-12 | 2022-02-22 | 白象食品股份有限公司 | Vegetarian meat with meat flavor and taste and preparation method thereof |
| CN114190468A (en) * | 2021-11-17 | 2022-03-18 | 上海太太乐食品有限公司 | Additive-free plant-based vegetarian meat seasoning method |
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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 |
| 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 |
| CN104187529A (en) * | 2014-09-24 | 2014-12-10 | 四川东坡中国泡菜产业技术研究院 | Convenient seasoning for tomato fish in sour soup and preparation method of seasoning |
| CN106578108A (en) * | 2015-10-20 | 2017-04-26 | 浙江地道食品有限公司 | Meat analogue production and processing technology |
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| Publication number | Priority date | Publication date | Assignee | Title |
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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 |
| 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 |
| CN104187529A (en) * | 2014-09-24 | 2014-12-10 | 四川东坡中国泡菜产业技术研究院 | Convenient seasoning for tomato fish in sour soup and preparation method of seasoning |
| CN106578108A (en) * | 2015-10-20 | 2017-04-26 | 浙江地道食品有限公司 | Meat analogue production and processing technology |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109430421A (en) * | 2018-10-31 | 2019-03-08 | 四川南溪徽记食品有限公司 | A kind of curry monosodium glutamate lamp shadow silk and preparation method thereof |
| CN109430420A (en) * | 2018-10-31 | 2019-03-08 | 四川南溪徽记食品有限公司 | A kind of spicy monosodium glutamate lamp shadow silk and preparation method thereof |
| CN114073272A (en) * | 2020-08-12 | 2022-02-22 | 白象食品股份有限公司 | Vegetarian meat with meat flavor and taste and preparation method thereof |
| CN114190468A (en) * | 2021-11-17 | 2022-03-18 | 上海太太乐食品有限公司 | Additive-free plant-based vegetarian meat seasoning method |
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