CN107668500A - 一种素食品及其制作方法 - Google Patents
一种素食品及其制作方法 Download PDFInfo
- Publication number
- CN107668500A CN107668500A CN201711036605.6A CN201711036605A CN107668500A CN 107668500 A CN107668500 A CN 107668500A CN 201711036605 A CN201711036605 A CN 201711036605A CN 107668500 A CN107668500 A CN 107668500A
- Authority
- CN
- China
- Prior art keywords
- minutes
- vegetable food
- starch
- mushroom
- tangle
- 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
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 27
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 17
- 241001474374 Blennius Species 0.000 claims abstract description 17
- 235000003130 Arctium lappa Nutrition 0.000 claims abstract description 15
- 235000008078 Arctium minus Nutrition 0.000 claims abstract description 15
- 241000233866 Fungi Species 0.000 claims abstract description 15
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 15
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 15
- 244000000626 Daucus carota Species 0.000 claims abstract description 14
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 14
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 14
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 14
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 14
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 14
- 240000007049 Juglans regia Species 0.000 claims abstract description 14
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 14
- 235000013409 condiments Nutrition 0.000 claims abstract description 14
- 239000007788 liquid Substances 0.000 claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 14
- 235000020234 walnut Nutrition 0.000 claims abstract description 14
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 13
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 13
- 244000082204 Phyllostachys viridis Species 0.000 claims abstract description 13
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 13
- 229920002472 Starch Polymers 0.000 claims abstract description 13
- 239000011425 bamboo Substances 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 235000019698 starch Nutrition 0.000 claims abstract description 13
- 239000008107 starch Substances 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 210000000582 semen Anatomy 0.000 claims abstract description 12
- 240000005528 Arctium lappa Species 0.000 claims abstract description 11
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 7
- 239000008158 vegetable oil Substances 0.000 claims abstract description 7
- 244000126002 Ziziphus vulgaris Species 0.000 claims abstract description 6
- 235000013601 eggs Nutrition 0.000 claims description 13
- 239000000203 mixture Substances 0.000 claims description 13
- 240000008042 Zea mays Species 0.000 claims description 8
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 8
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 8
- 235000005822 corn Nutrition 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 7
- 239000000047 product Substances 0.000 claims description 7
- 239000000839 emulsion Substances 0.000 claims description 6
- 238000007654 immersion Methods 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 6
- 235000013580 sausages Nutrition 0.000 claims description 6
- 239000011265 semifinished product Substances 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 238000004945 emulsification Methods 0.000 claims description 5
- 244000294263 Arctium minus Species 0.000 claims description 4
- 241000196324 Embryophyta Species 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 229920002261 Corn starch Polymers 0.000 claims description 3
- 240000003183 Manihot esculenta Species 0.000 claims description 3
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 239000008120 corn starch Substances 0.000 claims description 3
- 229940099112 cornstarch Drugs 0.000 claims description 3
- 230000018044 dehydration Effects 0.000 claims description 3
- 238000006297 dehydration reaction Methods 0.000 claims description 3
- 239000000945 filler Substances 0.000 claims description 3
- 239000003921 oil Substances 0.000 claims description 3
- 235000019198 oils Nutrition 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 238000010792 warming Methods 0.000 claims description 3
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 2
- 235000002566 Capsicum Nutrition 0.000 claims description 2
- 102000002322 Egg Proteins Human genes 0.000 claims description 2
- 108010000912 Egg Proteins Proteins 0.000 claims description 2
- 239000006002 Pepper Substances 0.000 claims description 2
- 235000016761 Piper aduncum Nutrition 0.000 claims description 2
- 240000003889 Piper guineense Species 0.000 claims description 2
- 235000017804 Piper guineense Nutrition 0.000 claims description 2
- 235000008184 Piper nigrum Nutrition 0.000 claims description 2
- 244000046146 Pueraria lobata Species 0.000 claims description 2
- 235000010575 Pueraria lobata Nutrition 0.000 claims description 2
- 235000014103 egg white Nutrition 0.000 claims description 2
- 210000000969 egg white Anatomy 0.000 claims description 2
- 210000002969 egg yolk Anatomy 0.000 claims description 2
- 229940029982 garlic powder Drugs 0.000 claims description 2
- 239000010773 plant oil Substances 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 4
- 239000011707 mineral Substances 0.000 abstract description 4
- 206010021135 Hypovitaminosis Diseases 0.000 abstract description 3
- 235000010980 cellulose Nutrition 0.000 abstract description 3
- 229920002678 cellulose Polymers 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 235000018102 proteins Nutrition 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 229930003231 vitamin Natural products 0.000 abstract description 3
- 235000013343 vitamin Nutrition 0.000 abstract description 3
- 239000011782 vitamin Substances 0.000 abstract description 3
- 229940088594 vitamin Drugs 0.000 abstract description 3
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 3
- 235000008935 nutritious Nutrition 0.000 abstract 1
- 241001247821 Ziziphus Species 0.000 description 10
- XEEYBQQBJWHFJM-UHFFFAOYSA-N iron Substances [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 6
- 230000035764 nutrition Effects 0.000 description 5
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 239000000835 fiber Substances 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 229940079593 drug Drugs 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 229910052742 iron Inorganic materials 0.000 description 3
- 235000010755 mineral Nutrition 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 208000008589 Obesity Diseases 0.000 description 2
- 206010033307 Overweight Diseases 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 229930003427 Vitamin E Natural products 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000007215 black sesame Nutrition 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 235000020824 obesity Nutrition 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 235000019165 vitamin E Nutrition 0.000 description 2
- 229940046009 vitamin E Drugs 0.000 description 2
- 239000011709 vitamin E Substances 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- XOJVHLIYNSOZOO-SWOBOCGESA-N Arctiin Chemical compound C1=C(OC)C(OC)=CC=C1C[C@@H]1[C@@H](CC=2C=C(OC)C(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O3)O)=CC=2)C(=O)OC1 XOJVHLIYNSOZOO-SWOBOCGESA-N 0.000 description 1
- 239000004475 Arginine Substances 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 description 1
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical group [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003270 Vitamin B Chemical group 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000029142 excretion Effects 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Chemical group 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/20—Addition of proteins, e.g. hydrolysates, fats, carbohydrates, natural plant hydrocolloids; Addition of animal or vegetable substances containing proteins, fats, or carbohydrates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
本发明公开了一种以谷元粉为主要原料的素食品及其制作方法,属于食品加工领域。它由下述重量份的原料制成:谷元粉10‑18、大豆组织蛋白10‑18、鸡蛋液10‑18、山药10‑15、牛蒡5‑10、胡萝卜5‑10、鲜笋5‑10、香菇5‑10、木耳5‑10、银耳5‑10、红枣5‑10、玉米粒5‑10、黑芝麻1‑2、核桃仁1‑2、海带1‑2、紫菜1‑2、淀粉2‑5、调料面0.1‑0.3、食盐1‑3、植物油5‑10、水25‑35。本发明素食品富含优质蛋白质、矿物质、维生素和纤维素等营养成分,营养丰富、均衡,口味可调,尤其适合肥胖者及维生素缺乏者食用。
Description
技术领域
本发明涉及食品加工领域,具体为一种以谷元粉为主要原料的素食品及其制作方法。
背景技术
随着生活水平的提高,由于摄入过多的动物脂肪,肥胖症、高血糖、高血压、高血脂等疾病严重困扰着人们的健康,相应地,各类素食品越来越受到人们的欢迎。由于生活节奏加快,方便携带与存放的素食品需求加大,但是现今市场上的这类素食品大多营养单一,主要成分为淀粉或者植物蛋白,不能满足人体对多种营养的需求,尤其是对于矿物质和维生素的需求,它们是人体必须元素,对于维持人体正常的生理功能、新陈代谢具有重要作用,但又无法由人体自身产生、合成,只能从食物中摄取。
发明内容
本发明的目的是提供一种素食品及其制作方法。该食品营养丰富、均衡,尤其适合肥胖者及维生素缺乏者食用。
本发明的技术方案是:一种素食品,其特征是,由下述重量份的原料制成:谷元粉10-18、大豆组织蛋白 10-18、鸡蛋液 10-18、山药 10-15、牛蒡 5-10、胡萝卜 5-10、鲜笋 5-10、香菇5-10、木耳5-10、银耳5-10、红枣5-10、玉米粒5-10、黑芝麻1-2、核桃仁1-2、海带1-2、紫菜 1-2、淀粉 2-5、调料面 0.1-0.3、食盐 1-3、植物油 5-10、水 25-35。
优选配方是:谷元粉15、大豆组织蛋白15、鸡蛋液15、山药12、牛蒡8、胡萝卜8、鲜笋8、香菇 8、木耳 8、银耳 8、红枣 8、玉米粒 8、黑芝麻 2、核桃仁 2、海带 1、紫菜 2、淀粉4、调料面 0.2、食盐 1、植物油 8、水 30。
所述鸡蛋液是把蛋清和蛋黄搅拌均匀的混合物;所述调料面的组成及重量份数比为:蒜粉∶葛粉∶胡椒面= 1 ∶ 10 ∶ 1 ;所述淀粉为马铃薯淀粉、玉米淀粉、木薯淀粉中的任一种;所述玉米粒为保鲜玉米粒。
制作方法:
(1)、原料预处理
①将木耳、银耳、红枣、紫菜分别用温水浸泡 5 小时,洗净去除杂质,其中红枣去核,备用;
②将山药、牛蒡、海带和香菇分别洗净、蒸熟,备用;
③取大豆组织蛋白,在65℃-75℃热水中浸泡30 分钟,然后沥干脱水,使其含水量为20-30%,备用;
(2)、斩拌混合
将上述步骤 (1) 中的浸泡除杂后的木耳、银耳、紫菜、去核红枣及蒸熟后的山药、牛蒡、海带、香菇和黑芝麻、核桃仁、胡萝卜、鲜笋、保鲜玉米粒依次放入斩拌机内,低速斩拌;
(3)、乳化处理
将步骤 (1) 中浸泡沥干后的大豆组织蛋白与谷元粉、鸡蛋液、淀粉、调料面、食盐、植物油和水放入斩拌机内,高速斩拌得乳化物;
(4)、搅拌混合
将步骤(2) 所得斩拌物料和步骤(3) 所得乳化物放入搅拌机内,充分搅拌,混合均匀;
(5)、灌装
用灌肠机、打卡机灌装密封成火腿肠状的半成品;
(6)、熟化杀菌
将步骤 (5) 所得半成品放入蒸煮炉熟化杀菌,蒸煮炉在 10 分钟内升温到 121℃、0.25 个大气压,恒温、恒压25 分钟,在10 分钟内恒压降温至30 度,然后自然冷却至室温,既得成品。
上述步骤 (2) 斩拌混合过程中,斩拌机内刀的转速优选 2000 转 / 分钟,斩拌3 分钟。
上述步骤 (3) 乳化处理过程中,斩拌机内刀的转速优选 4000 转 / 分钟,斩拌5 分钟。
贮藏方法:常温储存,保质期 6 个月。
食用方法:开袋即食。
本发明产品具有以下优点:
1、优质蛋白质尤其是植物蛋白含量高,本产品主料谷元粉、大豆组织蛋白和鸡蛋液均含有丰富的优质蛋白质,为人体提供必须能量,而不易导致肥胖。
2、富含矿物质、维生素和纤维素等营养成分。山药味甘,性平,含有大量维生素 C、维生素 E 等,中医上认为山药能补脾胃、益肺肾;牛蒡被誉为“东洋参”,含有人体必需的各种氨基酸,尤其是具有特殊药理作用的氨基酸含量高,如具有健脑作用的天门冬氨酸占总氨基酸的 25%~ 28%,精氨酸占 18%~ 20%,且含有 Ca、Mg、Fe、Mn、Zn 等人体必需的微量元素;红枣富含 Fe 元素和维生素 A、维生素 C,味道甘甜,具有养血安神作用;玉米粒含有较多的粗纤维,还含有大量 Mg,粗纤维可加强肠壁蠕动,促进机体废物的排泄,对于减肥非常有利;蔬菜类的胡萝卜、鲜笋富含胡萝卜素、维生素 E、纤维素等;菌菇类的香菇、木耳、银耳富含硒、维生素 B 群、维生素 D、天然植物性胶质等,能够增强机体免疫力,长期服用可以滋补润肤;坚果类的黑芝麻、核桃仁富含维生素 A、维生素 E、卵磷脂、钙、铁等营养成分;海藻类的海带、紫菜,富含碘、钾、磷、钙、铁等微量元素,能预防动脉硬化,降低胆固醇与脂肪的积聚。本发明原料中合理搭配上述天然食材,维生素、矿物质和植物纤维含量丰富,使产品营养更均衡,尤其适合肥胖者和维生素缺乏者食用。
3、口味可调,配方中山药、胡萝卜、红枣、玉米粒具有一定的甜味,黑芝麻和核桃仁具有浓郁的香味,海带、紫菜、调料面和食盐对本素食品也有调味作用,根据需要,调节它们在配方中的比例,可得到不同口味素食品。
4、制作方法中黑芝麻、核桃仁、胡萝卜、鲜笋、保鲜玉米粒不采用蒸煮,而是采用直接斩拌的方式,更好的保留它们的自然口味,产品味道更鲜美。
具体实施方式
实施例 1
一种素食品,由下述重量份的原料制成:谷元粉 15、大豆组织蛋白 15、鸡蛋液 15、山药 12、牛蒡 8、胡萝卜 8、鲜笋 8、香菇 8、木耳 8、银耳 8、红枣 8、保鲜玉米粒 8、黑芝麻2、核桃仁 2、海带 1、紫菜 2、玉米淀粉 4、调料面 0.2、食盐 1、植物油 8、水 30。
制作方法:
(1)、原料预处理
①将木耳、银耳、红枣、紫菜分别用温水浸泡 5 小时,洗净去除杂质,其中红枣去核,备用;
②将山药、牛蒡、海带和香菇分别洗净、蒸熟,备用;
③取大豆组织蛋白,在65℃-75℃热水中浸泡30 分钟,然后沥干脱水,使其含水量为20-30%,备用。
(2)、斩拌混合
将上述步骤 (1) 中的浸泡除杂后的木耳、银耳、紫菜、去核红枣及蒸熟后的山药、牛蒡、海带、香菇和黑芝麻、核桃仁、胡萝卜、鲜笋、保鲜玉米粒依次放入斩拌机内,低速斩拌,刀的转速 2000 转 / 分钟,时间 3 分钟。
(3)、乳化处理
将步骤 (1) 中浸泡沥干后的大豆组织蛋白与谷元粉、鸡蛋液、淀粉、调料面、食盐、植物油和水放入斩拌机内,高速斩拌,刀的转速 4000 转 / 分钟,斩拌 5 分钟,得乳化物。
(4)、搅拌混合
将步骤(2) 所得斩拌物料和步骤(3) 所得乳化物放入搅拌机内,充分搅拌,混合均匀。
(5)、灌装
用灌肠机、打卡机灌装密封成火腿肠状的半成品。
(6)、熟化杀菌
将步骤 (5) 所得半成品放入蒸煮炉熟化杀菌,蒸煮炉在 10 分钟内升温到 121℃、0.25 个大气压,恒温、恒压 25 分钟,在 10 分钟内恒压降温至 30℃,然后自然冷却至室温,既得口味鲜香的成品。
实施例 2
一种素食品,由下述重量份的原料制成:谷元粉 18、大豆组织蛋白 18、鸡蛋液 10、山药 10、牛蒡 10、胡萝卜 10、鲜笋 8、香菇 5、木耳 5、银耳 5、红枣 10、保鲜玉米粒 10、黑芝麻1、核桃仁 1、海带 1、紫菜 1、马铃薯淀粉 2、调料面 0.1、食盐 1、植物油 5、水 25。
制作方法同实施例 1,制得口味微甜的素食品。
实施例 3
一种素食品,由下述重量份的原料制成:谷元粉 10、大豆组织蛋白 10、鸡蛋液 18、山药 10、牛蒡 5、胡萝卜 5、鲜笋 5、香菇 10、木耳 10、银耳 10、红枣 5、保鲜玉米粒 5、黑芝麻2、核桃仁 2、海带 2、紫菜 2、木薯淀粉 3、调料面 0.3、食盐 3、植物油 10、水 35。
制作方法同实施例 1,制得的素食品具有浓郁的香菇味。
Claims (5)
1.一种素食品,其特征是,由下述重量份的原料制成:谷元粉 10-18、大豆组织蛋白10-18、鸡蛋液10-18、山药10-15、牛蒡5-10、胡萝卜5-10、鲜笋5-10、香菇5-10、木耳5-10、银耳5-10、红枣 5-10、玉米粒 5-10、黑芝麻 1-2、核桃仁 1-2、海带 1-2、紫菜 1-2、淀粉 2-5、调料面 0.1-0.3、食盐 1-3、植物油 5-10、水 25-35 ;
所述鸡蛋液是把蛋清和蛋黄搅拌均匀的混合物;所述调料面的组成及重量份数比为:蒜粉∶葛粉∶胡椒面= 1 ∶ 10 ∶ 1 ;所述淀粉为马铃薯淀粉、玉米淀粉、木薯淀粉中的任一种;所述玉米粒为保鲜玉米粒。
2.根据权利要求 1 所述的素食品,其特征是,由下述重量份的原料制成:谷元粉 15、大豆组织蛋白 15、鸡蛋液 15、山药 12、牛蒡 8、胡萝卜 8、鲜笋 8、香菇 8、木耳 8、银耳 8、红枣 8、玉米粒 8、黑芝麻 2、核桃仁 2、海带 1、紫菜 2、淀粉 4、调料面 0.2、食盐 1、植物油 8、水 30。
3.一种制作权利要求 1 或 2 所述素食品的方法,其特征是,包括以下步骤:
(1)、原料预处理
①将木耳、银耳、红枣、紫菜分别用温水浸泡 5 小时,洗净去除杂质,其中红枣去核,备用;
②将山药、牛蒡、海带和香菇分别洗净、蒸熟,备用;
③取大豆组织蛋白,在 65℃ -75℃热水中浸泡 30 分钟,然后沥干脱水,使其含水量为20-30%,备用;
(2)、斩拌混合
将上述步骤 (1) 中的浸泡除杂后的木耳、银耳、紫菜、去核红枣及蒸熟后的山药、牛蒡、海带、香菇和黑芝麻、核桃仁、胡萝卜、鲜笋、玉米粒依次放入斩拌机内,低速斩拌;
(3)、乳化处理
将步骤 (1) 中浸泡沥干后的大豆组织蛋白与谷元粉、鸡蛋液、淀粉、调料面、食盐、植物油和水放入斩拌机内,高速斩拌得乳化物;
(4)、搅拌混合
将步骤(2) 所得斩拌物料和步骤 (3) 所得乳化物放入搅拌机内,充分搅拌,混合均匀;
(5)、灌装
用灌肠机、打卡机灌装密封成火腿肠状的半成品;
(6)、熟化杀菌
将步骤 (5) 所得半成品放入蒸煮炉熟化杀菌,蒸煮炉在 10 分钟内升温到 121℃、0.25个大气压,恒温、恒压 25 分钟,在 10 分钟内恒压降温至 30℃,然后自然冷却至室温,既得成品。
4.根据权利要求 3 所述制作素食品的方法,其特征是,所述步骤 (2) 斩拌混合过程中,斩拌机内刀的转速优选 2000 转 / 分钟,斩拌 3 分钟。
5.根据权利要求 3 所述制作素食品的方法,其特征是,所述步骤 (3) 乳化处理过程中,斩拌机内刀的转速优选 4000 转 / 分钟,斩拌 5 分钟。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201711036605.6A CN107668500A (zh) | 2017-10-31 | 2017-10-31 | 一种素食品及其制作方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201711036605.6A CN107668500A (zh) | 2017-10-31 | 2017-10-31 | 一种素食品及其制作方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN107668500A true CN107668500A (zh) | 2018-02-09 |
Family
ID=61143307
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201711036605.6A Pending CN107668500A (zh) | 2017-10-31 | 2017-10-31 | 一种素食品及其制作方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN107668500A (zh) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN110063468A (zh) * | 2019-05-16 | 2019-07-30 | 侯梦斌 | 一种康养方便素食品的制造方法 |
CN110537560A (zh) * | 2019-09-10 | 2019-12-06 | 林雪 | 一种基于素蛋清的纯素食品及其制备方法 |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102578591A (zh) * | 2012-03-27 | 2012-07-18 | 陈研库 | 一种素食品及其制作方法 |
CN104397608A (zh) * | 2014-11-26 | 2015-03-11 | 山东冠华食品有限公司 | 一种素香肠及其制备方法 |
-
2017
- 2017-10-31 CN CN201711036605.6A patent/CN107668500A/zh active Pending
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102578591A (zh) * | 2012-03-27 | 2012-07-18 | 陈研库 | 一种素食品及其制作方法 |
CN104397608A (zh) * | 2014-11-26 | 2015-03-11 | 山东冠华食品有限公司 | 一种素香肠及其制备方法 |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN110063468A (zh) * | 2019-05-16 | 2019-07-30 | 侯梦斌 | 一种康养方便素食品的制造方法 |
CN110537560A (zh) * | 2019-09-10 | 2019-12-06 | 林雪 | 一种基于素蛋清的纯素食品及其制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN102578591B (zh) | 一种素食品 | |
CN101965878A (zh) | 营养豆腐及其制备方法 | |
CN102823816B (zh) | 食物结构、能量、氨基酸构成合理,富含va、钙、铁、锌、硒的裹蒸粽 | |
CN104799059A (zh) | 一种含木薯酒糟粉育肥牛饲料及其制备方法 | |
CN104366432A (zh) | 一种富营养香辣牦牛肉酱及其加工方法 | |
CN101999567A (zh) | 螺旋藻营养果冻 | |
CN103947926B (zh) | 一种黑芸豆薏苡粉丝 | |
CN103609695A (zh) | 降压祛火的酸奶及其制备方法 | |
CN104664315B (zh) | 一种专用于烹调孕、产妇饮食的海鲜酱油的制备方法 | |
CN106509466A (zh) | 一种狮头鹅饲料及其制备方法 | |
CN108935710A (zh) | 一种核桃花生牛奶复合饮料及其制作方法 | |
CN107668500A (zh) | 一种素食品及其制作方法 | |
CN104543450A (zh) | 一种发酵鲶鱼饲料及其制备方法 | |
CN102188015A (zh) | 一种冬菇鸡肉肠及其加工方法 | |
CN104970249A (zh) | 母灰鼠蛇配种期的专用饲料及其制备方法 | |
CN104286384A (zh) | 一种大豆秸秆羔羊饲料及其制备方法 | |
CN104323190B (zh) | 一种松茸酸菜牛羊肉麻辣全料 | |
CN102669567A (zh) | 一种复合杂粮及其制作方法 | |
CN104286412A (zh) | 一种大豆秸秆育肥期羊饲料及其制备方法 | |
CN104431433A (zh) | 一种促消化豆渣发酵鸡饲料及其制备方法 | |
CN109997986A (zh) | 一种鸡饲料组合物及其制备方法 | |
CN104082441A (zh) | 一种果核蜂蜜茶粉及其加工方法 | |
CN107440002A (zh) | 一种高钙调理鱼骨肠及其制作方法 | |
CN103494049A (zh) | 一种复合香蕉酱及其制备方法 | |
CN106722969A (zh) | 一种胶原蛋白壮骨肠及其制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180209 |
|
WD01 | Invention patent application deemed withdrawn after publication |