CN115299587A - Vegetarian abalone and preparation method thereof - Google Patents
Vegetarian abalone and preparation method thereof Download PDFInfo
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- CN115299587A CN115299587A CN202210798314.5A CN202210798314A CN115299587A CN 115299587 A CN115299587 A CN 115299587A CN 202210798314 A CN202210798314 A CN 202210798314A CN 115299587 A CN115299587 A CN 115299587A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 229920002752 Konjac Polymers 0.000 claims abstract description 28
- 235000010485 konjac Nutrition 0.000 claims abstract description 28
- 229920002472 Starch Polymers 0.000 claims abstract description 19
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims abstract description 19
- 239000008107 starch Substances 0.000 claims abstract description 19
- 235000019698 starch Nutrition 0.000 claims abstract description 19
- 239000007788 liquid Substances 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 238000003756 stirring Methods 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 12
- 229920002558 Curdlan Polymers 0.000 claims abstract description 11
- 239000001879 Curdlan Substances 0.000 claims abstract description 11
- 229940078035 curdlan Drugs 0.000 claims abstract description 11
- 235000019316 curdlan Nutrition 0.000 claims abstract description 11
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 10
- 239000000252 konjac Substances 0.000 claims abstract description 10
- 238000010438 heat treatment Methods 0.000 claims abstract description 9
- 238000004806 packaging method and process Methods 0.000 claims abstract description 9
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 8
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 8
- 108010068370 Glutens Proteins 0.000 claims abstract description 8
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 8
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 8
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 8
- 235000013312 flour Nutrition 0.000 claims abstract description 8
- 239000008103 glucose Substances 0.000 claims abstract description 8
- 235000021312 gluten Nutrition 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 239000001509 sodium citrate Substances 0.000 claims abstract description 8
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 8
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 claims abstract description 7
- 239000011648 beta-carotene Substances 0.000 claims abstract description 7
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 claims abstract description 7
- 235000013734 beta-carotene Nutrition 0.000 claims abstract description 7
- 229960002747 betacarotene Drugs 0.000 claims abstract description 7
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims abstract description 6
- 235000001727 glucose Nutrition 0.000 claims abstract description 5
- 230000001954 sterilising effect Effects 0.000 claims abstract description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 5
- 241000209140 Triticum Species 0.000 claims abstract description 4
- 235000021307 Triticum Nutrition 0.000 claims abstract description 4
- 238000002347 injection Methods 0.000 claims abstract description 4
- 239000007924 injection Substances 0.000 claims abstract description 4
- 238000000465 moulding Methods 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims abstract description 4
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 9
- 238000003860 storage Methods 0.000 claims description 7
- 238000000265 homogenisation Methods 0.000 claims description 4
- 238000005086 pumping Methods 0.000 claims description 3
- 229920002261 Corn starch Polymers 0.000 claims description 2
- 240000003183 Manihot esculenta Species 0.000 claims description 2
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 2
- 239000008120 corn starch Substances 0.000 claims description 2
- 229920001592 potato starch Polymers 0.000 claims description 2
- 238000013019 agitation Methods 0.000 claims 1
- 230000001055 chewing effect Effects 0.000 abstract description 6
- 238000001816 cooling Methods 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 abstract description 4
- 239000000686 essence Substances 0.000 abstract 2
- 241001312219 Amorphophallus konjac Species 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 13
- 239000000499 gel Substances 0.000 description 12
- 239000011664 nicotinic acid Substances 0.000 description 4
- 239000003513 alkali Substances 0.000 description 3
- 230000002427 irreversible effect Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical group O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 241000110634 Sarcocornia perennis Species 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Images
Classifications
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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/271—Curdlan; beta-1-3 glucan; Polysaccharides produced by agrobacterium or alcaligenes
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Molecular Biology (AREA)
- Fodder In General (AREA)
Abstract
The invention discloses vegetarian abalone and a preparation method thereof. The raw materials comprise konjac flour, starch, glucose, edible oil, vital gluten, curdlan, trehalose, edible salt, abalone essence, beta-carotene, sodium citrate and water. The preparation method comprises the following steps: adding rhizoma Amorphophalli powder, starch, glucose, wheat gluten, curdlan, trehalose and edible oil into water, and stirring; then adding edible salt, beta-carotene, sodium citrate and abalone essence, and continuously stirring uniformly; homogenizing the feed liquid, quantitatively injecting the feed liquid into a packaging cup through an automatic material injection system, and heating and molding in a water bath in a sterilization kettle by taking the packaging cup as a mold; and the vegetarian abalone is cooled by cold air to improve the hardness and brittleness of the vegetarian abalone. The vegetarian abalone prepared by the method disclosed by the invention is strong in chewing feeling, good in elastic brittleness and weak in fishy smell. The preparation method provided by the invention adopts an automatic feeding system, a forming system, a cooling system and a demoulding system, so that the production efficiency of the product is greatly improved.
Description
Technical Field
The invention relates to vegetarian abalone and a preparation method thereof, and belongs to the technical field of food processing.
Background
The konjak has unique physiological activity, is not digested and absorbed by human bodies, and has the advantages of losing weight, reducing fat, benefiting intestinal tracts and the like. The konjac glucomannan forms the konjac heat irreversible gel under the alkaline condition, and the property is very suitable for being applied to bionic food. The konjak gel is a bionic vegetarian food prepared by seasoning, is a healthy food with unique taste, and has wide market prospect. Different technological means are used for preparing the konjak gel into the bionic vegetarian food, so that the requirements of people on various functional properties such as food health care and the like at the present stage are met, and the konjak gel is the development trend of the food industry at present.
At present, most of konjak gel products in China are irreversible gels formed by alkali treatment of konjak and starch, but the gel products prepared by the method have the problems of insufficient elasticity and weak chewing strength, and the taste of abalone has toughness and elasticity, and the pure hard and crisp taste is not completely consistent with the taste of abalone.
Chinese patents CN201110213092.8 and CN 01127218.X disclose methods for preparing konjak vegetarian food products by using konjak flour and starch as main raw materials, but the method has poor actual combination effect in processing and influences the mouthfeel of the konjak vegetarian food products. Patent document CN201410427141.1 describes a method for producing a bionic food from pure refined konjac flour, which has the problems of high cost and insufficient brittleness due to the fact that pure konjac flour is used, and the pure konjac alkali gel food is too flexible. Chinese patent CN 106616642A discloses a preparation method of brittle konjak, but the elasticity of the product is still insufficient.
Disclosure of Invention
The technical problem to be solved by the invention is as follows: provides a crisp konjak gel element abalone and a preparation method thereof.
In order to solve the technical problems, the invention provides vegetarian abalone, which comprises, by weight, 0.1-3% of konjac flour, 3-8% of starch, 2-5% of glucose, 2-5% of edible oil, 1-2% of wheat gluten, 2-8% of curdlan, 0.5-2% of trehalose, 0.5-2% of edible salt, 0.2-1% of abalone essence, 0.03-0.08% of beta-carotene, 0.01-0.05% of sodium citrate and the balance of water.
Preferably, the starch is at least one of corn starch, tapioca starch, potato starch and pea starch.
The invention also provides a preparation method of the vegetarian abalone, which comprises the following steps:
the first step is as follows: adding rhizoma Amorphophalli powder, starch, glucose, wheat gluten, curdlan, trehalose and edible oil into water under stirring, and stirring; then adding edible salt, beta-carotene, sodium citrate and abalone essence, and continuously stirring uniformly;
the second step: homogenizing the feed liquid obtained in the first step, determining whether the viscosity of the feed liquid reaches the standard viscosity after homogenizing, if so, pumping the feed liquid into a storage tank for standby, and if not, continuing homogenizing;
the third step: quantitatively injecting the feed liquid in the storage tank into a packaging cup through an automatic material injection system, and heating and molding in a water bath in a sterilization kettle by taking the packaging cup as a mold;
the fourth step: and the vegetarian abalone is cooled by cold air to improve the hardness and brittleness of the vegetarian abalone.
Preferably, the stirring speed in the first step is 100-150rpm.
Preferably, the pressure for homogenization in the second step is 50-200bar, and the temperature is 20-40 ℃; the standard viscosity of the feed liquid after homogenization is not less than 3000cp.
Preferably, the temperature of the water bath heating in the third step is 100-121 ℃ and the time is 40-80min.
Preferably, the temperature of the cold air in the fourth step is 10-20 ℃.
The vegetarian abalone prepared by the method disclosed by the invention is strong in chewing feeling, good in elastic brittleness and weak in fishy smell. The preparation method adopts an automatic feeding system, a forming system, a cooling system and a demoulding system, thereby greatly improving the production efficiency of products.
Compared with the prior art, the invention has the technical effects that:
1. the vegetarian abalone involved in the invention has strong chewing feeling, good product elasticity and brittleness, weak fishy smell and good taste matching degree with real chicken claws. In addition, the vegetarian abalone also has the advantages of rich dietary fiber konjak powder, low calorie, zero burden and the like;
2. according to the preparation method of the vegetarian chicken abalone, an automatic feeding system, a forming system, a cooling system and a demoulding system are adopted, so that the production efficiency of products is greatly improved, the cost is effectively reduced, the operation is simple, and the cost is low;
3. the invention effectively improves the chewiness and brittleness of the konjak vegetarian abalone by changing the vegetarian konjak food texture. The invention principle of the product is as follows: the curdlan is of a stacked triple-helix structure, the triple-helix structure can be decomposed into a single-helix structure by adding alkali and heating, irreversible gel is formed at high temperature, and macromolecules can be directly intertwined with one another to form a net structure by adding the curdlan to the konjak vegetarian food, so that the toughness and elasticity of the konjak gel are increased, and further the chewing feeling of the konjak gel is increased. The netlike structure of curdlan is perfectly matched with starch, so that the starch aging phenomenon can be improved, the taste of the starch is increased, and finally, the konjak vegetarian food has the advantages of simplicity in operation, lower cost, good chewing feeling and good elasticity and brittleness.
Drawings
Fig. 1 and 2 are photographs of vegetarian abalone prepared by the method;
fig. 3 is a process flow chart of the preparation method of the vegetarian abalone provided by the invention.
Detailed Description
In order to make the invention more comprehensible, preferred embodiments are described in detail below with reference to the accompanying drawings.
Examples
A vegetarian abalone with crisp and tasty taste and a preparation method thereof are disclosed:
the raw materials comprise, by weight, 0.5 part of konjac flour, 4.5 parts of starch, 3.5 parts of glucose, 3.5 parts of edible oil, 1 part of vital gluten, 3 parts of curdlan, 0.8 part of trehalose, 0.6 part of edible salt, 0.3 part of abalone essence, 0.04 part of beta-carotene, 0.02 part of sodium citrate and 100 parts of water in a quantitative manner.
The preparation method comprises the following steps:
the first step is as follows: weighing the raw materials according to the composition proportion for later use;
the second step: adding weighed konjac flour, starch, glucose, vital gluten, curdlan, trehalose and edible oil into water while stirring, and continuously stirring for 20min at the stirring speed of 150rpm; and then adding edible salt, pigment, sodium citrate and abalone essence, and continuously stirring for 5min until the materials are fully dissolved and uniformly dispersed.
The third step: homogenizing the material liquid obtained in the second step at 20-40 deg.C under 100 bar; and when the viscosity of the homogenized feed liquid is more than or equal to 3000cp, pumping the feed liquid into a storage tank for storage for later use.
The fourth step: after the packaging cup automatically falls, quantitatively injecting the feed liquid in the storage tank into the packaging cup through an automatic material injection system, and heating and molding the packaging cup serving as a mold in a sterilization kettle in a water bath at the water bath heating temperature of 121 ℃ for 60min; and after the heating is finished, taking the vegetarian abalone out of the sterilization kettle.
The fifth step: the product taste is promoted in the cooling, and the plain abalone is rapidly cooled by using cold air at 10 ℃, so that the hardness and brittleness of the product are promoted. The obtained product is shown in figures 1 and 2.
Claims (7)
1. The vegetarian abalone is characterized by comprising, by weight, 0.1-3% of konjac flour, 3-8% of starch, 2-5% of glucose, 2-5% of edible oil, 1-2% of vital gluten, 2-8% of curdlan, 0.5-2% of trehalose, 0.5-2% of edible salt, 0.2-1% of abalone essence, 0.03-0.08% of beta-carotene, 0.01-0.05% of sodium citrate and the balance of water.
2. A vegetarian abalone according to claim 1 wherein said starch is at least one of corn starch, tapioca starch, potato starch, pea starch.
3. A process for the preparation of a vegetarian abalone according to claim 1 or 2, comprising the steps of:
the first step is as follows: adding rhizoma Amorphophalli powder, starch, glucose, wheat gluten, curdlan, trehalose and edible oil into water under stirring, and stirring; then adding edible salt, beta-carotene, sodium citrate and abalone essence, and continuously stirring uniformly;
the second step is that: homogenizing the feed liquid obtained in the first step, determining whether the viscosity of the feed liquid reaches the standard viscosity after homogenizing, if so, pumping the feed liquid into a storage tank for standby, and if not, continuing homogenizing;
the third step: quantitatively injecting the feed liquid in the storage tank into a packaging cup through an automatic material injection system, and heating and molding in a water bath in a sterilization kettle by taking the packaging cup as a mold;
the fourth step: and the vegetarian abalone is cooled by cold air to improve the hardness and brittleness of the vegetarian abalone.
4. A process for the preparation of vegetarian abalone according to claim 3 wherein the speed of agitation in the first step is from 100 to 150rpm.
5. A process for the preparation of a vegetarian abalone according to claim 3 wherein the homogenisation in the second step is at a pressure of 50-200bar and a temperature of 20-40 ℃; the standard viscosity of the feed liquid after homogenization is not less than 3000cp.
6. A process for the preparation of vegetarian abalone as claimed in claim 3 wherein the temperature of the water bath heating in the third step is 100-121 ℃ for 40-80min.
7. A process for the preparation of vegetarian abalone as claimed in claim 3 wherein the temperature of the cold draft in the fourth step is from 10 to 20 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210798314.5A CN115299587A (en) | 2022-07-08 | 2022-07-08 | Vegetarian abalone and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210798314.5A CN115299587A (en) | 2022-07-08 | 2022-07-08 | Vegetarian abalone and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115299587A true CN115299587A (en) | 2022-11-08 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN202210798314.5A Pending CN115299587A (en) | 2022-07-08 | 2022-07-08 | Vegetarian abalone and preparation method thereof |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101095477A (en) * | 2007-07-17 | 2008-01-02 | 上海师范大学 | Composite edible gelatin and the application thereof in the preparation of vegetarian abalone |
| CN102626228A (en) * | 2012-03-20 | 2012-08-08 | 天津科技大学 | Bionic abalone and preparation method thereof |
| CN106490540A (en) * | 2016-10-28 | 2017-03-15 | 深圳齐善食品有限公司 | A kind of manufacture method of simulation vegetarian Carnis Haliotidiss |
| CN107691662A (en) * | 2017-09-19 | 2018-02-16 | 山东御馨生物科技有限公司 | A kind of plain abalone and preparation method thereof |
| CN109287984A (en) * | 2018-09-28 | 2019-02-01 | 浙江兴业集团有限公司 | A kind of emulation vegetable food and preparation method thereof |
-
2022
- 2022-07-08 CN CN202210798314.5A patent/CN115299587A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101095477A (en) * | 2007-07-17 | 2008-01-02 | 上海师范大学 | Composite edible gelatin and the application thereof in the preparation of vegetarian abalone |
| CN102626228A (en) * | 2012-03-20 | 2012-08-08 | 天津科技大学 | Bionic abalone and preparation method thereof |
| CN106490540A (en) * | 2016-10-28 | 2017-03-15 | 深圳齐善食品有限公司 | A kind of manufacture method of simulation vegetarian Carnis Haliotidiss |
| CN107691662A (en) * | 2017-09-19 | 2018-02-16 | 山东御馨生物科技有限公司 | A kind of plain abalone and preparation method thereof |
| CN109287984A (en) * | 2018-09-28 | 2019-02-01 | 浙江兴业集团有限公司 | A kind of emulation vegetable food and preparation method thereof |
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