JP2001008654A - Sausage produced from bean curd lee as raw material - Google Patents

Abstract

PROBLEM TO BE SOLVED: To use bean curd lees as an easily eatable food which can be stored for a long period. SOLUTION: This sausage can be prepared by adding vegetables, a binder, seasonings and spices to bean curd lees, packing the mixture into a gut or a similar artificial gut, and then processing the product in the form of the sausage.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to the production of intestinal stuffing from okara.

[0002]

2. Description of the Related Art Conventionally, intestinal stuffing (sausage) has been produced using animal foods such as pork, beef and fish as main raw materials. Although taking these foods is delicious, they have been shunned by middle-aged and elderly people in recent years from the aspect of prevention of lifestyle-related diseases due to hyperlipidemia. On the other hand, despite the abundant nutritional value of the soybeans that are produced during the traditional tofu production process, because of their abundant nutritional value, they do not have good tongue, , Most of which are controls for disposal. This raises many questions about environmental problems, food shortages and garbage disposal, which will eventually become a survival problem for humanity.

[0003]

DISCLOSURE OF THE INVENTION The present invention aims to improve lifestyle-related diseases by easily and deliciously eating foods rich in vegetable proteins instead of conventional animal proteins. The idea was to use environmentally and food-related problems by using a large amount of discarded okara.

[0004]

Means for Solving the Problems Vegetables, binding materials, seasonings, spices and the like are mixed with okara produced in the process of producing tofu, and these are processed into sausages as fillings.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION Salted commercial or artificial intestines are presoaked in water. 2. Add shredded vegetables, seasonings and spices to okara and mix well. Add binder material and knead to make gel-like filling. 3. Put 2 into the filling machine and fill 1 into 2. 4. Heat (boil, steam, fry, bake, fry, etc.). In some cases, smoke. Stuffing (okara and vegetables, binding ingredients, seasonings, spices, etc.)
Can enjoy various tastes by ingenuity.

[0006]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The salted commercial sheep intestine is soaked in water and salted out. 2. Vegetables (onion, garlic) cut into okara,
Add seasonings (salt, sugar, chemical seasonings) and spices (pepper, garam masala) and mix. Binding material (egg, milk,
Add potato starch), knead well and make into a gel to make stuffing. 3. Using a filling machine, pack the two fillings into one intestine and sausage. 4.3 Boil.

[0007]

According to the present invention, processing of okara into an intestine (sausage) form reduces contact with the outside air and can delay rot. The use of vegetables, binders, seasonings, and spices in the stuffing creates a soft texture and overcomes the unpleasant texture and taste inherent in okara. In addition, it becomes possible to change into foods that can be easily eaten as various foods with the feeling of conventional sausage stuffing (sausage).

Claims (1)

[Claims] Claims 1. Packed with okara, vegetables, binders, seasonings, spices, etc. into an intestine or an artificial intestine similar to it.
Heated food shaped into sausage