TW201633932A - Manufacturing method of vegetarian raw material - Google Patents

Abstract

The present invention is a manufacturing method of vegetarian raw material which includes the following steps: First, a vegetarian raw material with fiber structure needs to be put in a ripening process. Second, the vegetarian raw material is then in the patting process after the ripening process. Third, after the patting process, the vegetarian raw material is seasoning which is soaked in the sauce. Forth, after soaking in the sauce, the vegetarian raw material is put in refrigerating process. Fifth, after the refrigerating process, the vegetarian raw material is in frying process. With the aforementioned steps of the present invention, the vegetarian raw material will have a meat-like texture of food. Therefore, the vegetarian raw material can have a better mouthfeel after being cooked.

Description

Method for producing vegetarian substrate

The present invention relates to a method of making a food substrate, and more particularly to a method of making a vegetarian substrate.

At present, only vegetarians can only eat vegetables and vegetarian foods. The common vegetarian products on the market are made of bean products or mushroom stems, but they are separately added with different flavors to produce different flavors. .

Investigate that there is currently a related case of vegetarian firewood, as described in the Patent Case No. I397382 of the Republic of China on "Vegetarian Firewood and Its Manufacturing Method", which includes making whole soybeans a soy coagulum; The coagulum or soy protein is uniformly mixed with the ingredients to form a mixture; the mixture is introduced into the extruder with water to be extruded to form a fluid that is advanced toward a die of the extruder; the fluid is divided as the extruder advances Sectional heating; obtaining a meat having a moisture content of about 30-60% by weight in the die of the extruder; and drying the meat to a moisture content of about 15% by weight; however, the aforementioned conventional "Vegetarian carp and its manufacturing method" reveals the method of vegetarian carp, which is made of vegetarian carp, which cannot achieve the taste of meat, and at the same time, it causes subsequent cooking in the food. Make a difference.

In addition, there are also vendors selling fried oyster mushrooms and their pedigrees. After dicing or small flowering of Pleurotus eryngii, it is directly fried in the pot and fried in the pot; however, this kind of treatment is easy to soften after the cooling, and the face is easy to be separated from the body of Pleurotus eryngii, which greatly affects The taste of eating.

Therefore, in view of the vegetarian materials currently used and the method of manufacturing the same, only the taste of the original ingredients is revealed, and the taste of the meat is not made after cooking the vegetarian materials, resulting in no change in subsequent cooking, and there is room for improvement. .

Accordingly, it is an object of the present invention to provide a method for producing a vegetarian substrate which can provide a meaty taste vegetarian substrate which promotes the meaty taste of the vegetarian cooking.

Therefore, the method for producing a vegetarian substrate of the present invention comprises the steps A to E and the like, wherein the step A mainly first passes a vegetarian raw material (Pleurotus eryngii) having a fine structure inside to a ripening process; In the step, the vegetarian raw material is further subjected to a tapping process for changing the fibrous structure of the vegetarian raw material; and the step C is further performing a seasoning process for the vegetarian raw material, which has a seasoning ingredient, and then The vegetarian raw material is immersed in the seasoning ingredient; the step D is a chilled vegetarian raw material and then subjected to a refrigerating process; finally, the step E is followed by a frying process of the vegetarian raw material after the refrigerating process, and the invention can be borrowed From the above steps, a vegetarian substrate having a meaty taste is obtained, so that the cooking can achieve a good taste in the cooking of vegetarian food.

1 is a flow chart showing the steps of a preferred embodiment of the present invention.

The above and other technical features, features, and advantages of the present invention will become apparent from the Detailed Description of the <RTIgt;

Please refer to FIG. 1 , a method for manufacturing a vegetarian substrate according to a preferred embodiment of the present invention, the steps of which are as follows:

Step A: It is provided with a vegetarian raw material having a fine structure inside, and the vegetarian raw material is subjected to a ripening process to make the vegetarian raw material into a mature state; wherein, in the present embodiment, the vegetarian raw material is a Pleurotus eryngii, in view of the Pleurotus eryngii is rich in nutrients, rich in vitamins, proteins, minerals, amino acids, glutamic acid, oligosaccharides, vitamins and a large amount of dietary fiber, and its fat content is extremely low, the heat is extremely low, etc., so this embodiment The following is an example of Pleurotus eryngii; in addition, in the above-mentioned ripening procedure, in this embodiment, the vegetarian raw material (ie, Pleurotus eryngii) is heated in water for one ripening time, and then the Pleurotus eryngii is immersed in one. In the cold water, and cooling for a period of time; in addition, in this embodiment, in order to facilitate the consumer to easily chew, it is also possible to perform a cutting process after cooling the vegetarian raw material (ie, Pleurotus eryngii) in time. The vegetarian raw material (ie Pleurotus eryngii) is cut into the following lengths ranging from 9 cm to 12 cm, widths ranging from 9 cm to 10 cm, and thickness ranging from 0.3 cm to 0.5 cm.

Step B: performing the tapping process on the vegetarian raw material after the ripening process, and using the tapping program to change the internal fibrous quality of the vegetarian raw material Column structure, in addition to increasing the taste of crunch, and more because the vegetarian raw material (ie Pleurotus eryngii) has a large amount of fiber, so the vegetarian substrate after completion can be more like meat (chicken, scallops, etc.) ) similar taste.

Step C: performing a seasoning procedure for the vegetarian raw material after the tapping process, even if the vegetarian raw material is immersed in a flavoring ingredient, wherein the flavoring ingredient comprises a salt of 39 to 44 weight percent, and a weight of 6.5 to 7.5. Percentage of papaya enzyme, a 19-22% by weight rock sugar, a 9.5 to 11.5 weight percent pepper, and a 19-22 weight percent of the flavor, and the flavoring in this example is 41.4 weight percent. a salt, a 6.9 weight percent papaya enzyme, a 20.7 weight percent rock sugar, a 10.3 weight percent pepper powder, and a 20.7 weight percent flavorant, and the aforementioned flavor contains glycine and chlorine. Sodium, DL-alanine, disodium succinate, lactose, maltodextrin, sodium 5'-inosine, sodium 5'-guanylic acid, sodium L-aspartate, sodium citrate, L-half The above components are cystine hydrochloride, hydrolyzed vegetable protein, and the like.

Step D: the irrigated vegetarian raw material is further subjected to a refrigerating process, and the refrigerating program mainly causes the vegan raw material (ie, Pleurotus eryngii) to have a water-locking effect, that is, the chilled Pleurotus eryngii has a high water content, so that Each of the oyster mushrooms can be filled with the seasoning soup, and the vegan raw material (ie, oyster mushroom) can be refrigerated to ensure the powder in the vegetarian raw material (ie, apricot The topcoat formed on the surface of the mushroom is not easy to produce separation characteristics, but has a better mouthfeel.

Step E: the vegetarian raw material after the cold storage process is further subjected to a frying process, and the frying process first drains the vegetarian raw material (ie, Pleurotus eryngii) after soaking. Dry, and then adhere to a paste of powder, a breadcrumb, and finally frying, to obtain a vegetarian substrate with a meat taste; in addition, the aforementioned paste powder, the main selection of this embodiment It is composed of flour, corn starch, tapioca starch, salt, sodium sulphate sodium pyrophosphate, Guanhua bean gum, bread flour, beta carotene, chili powder, pepper powder, celery powder, etc. The meat obtained after the frying process is more like chicken chops, scallops, etc.

In summary, the method for manufacturing the vegetarian substrate of the present invention can be processed for a vegetarian raw material having a fine structure inside, and the processed vegetarian substrate can increase the taste of the crunch, and the vegetarian raw material has a large amount. The fiber is so good that the vegetarian substrate can achieve a similar taste such as meat (chicken chops, scallops, etc.).

The above is only the preferred embodiment of the present invention, and the scope of the present invention is not limited thereto, and the simple equivalent changes and modifications made in accordance with the scope of the present invention and the contents of the invention are generally modified. All should remain within the scope of the invention patent.

Claims (6)

The invention relates to a method for manufacturing a vegetarian substrate, which comprises the following steps in sequence: Step A: a vegetarian raw material having a fine structure inside is subjected to a ripening process to make the vegetarian raw material mature; Step B: the ripening procedure Then, the vegetarian raw material is further subjected to a tapping process, and the tapping program is used to change the internal fibrous structure of the vegetarian raw material; Step C: performing a seasoning procedure for the vegetarian raw material after the tapping process, the flavoring program Having a seasoning ingredient, and immersing the vegan ingredient in the seasoning ingredient, wherein the seasoning ingredient comprises a salt of 39 to 44 weight percent, a 6.5 to 7.5 weight percent papaya enzyme, and a 19-22 weight percent Rock sugar, a 9.5 to 11.5 weight percent pepper and a 19-22 weight percent of the flavor; step D: the vegetarian raw material after soaking is further subjected to a refrigeration process; step E: the vegetarian raw material after the refrigeration process is further carried out A frying procedure to obtain a vegetarian substrate with a meaty taste. The method for producing a vegetarian substrate according to the first aspect of the invention, wherein the vegetarian raw material is a Pleurotus eryngii. The method for producing a vegetarian substrate according to the first aspect of the invention, wherein the vegetarian raw material after the ripening process is subjected to a cold water soaking operation and is cooled for a period of time. The method for producing a vegetarian substrate according to the first aspect of the invention, wherein the vegetarian raw material after the ripening process is further subjected to a cutting procedure to cut the vegetarian raw material into a plurality of pieces. The method for manufacturing a vegetarian substrate according to the fourth aspect of the invention, wherein the cutting process is to cut the vegetarian raw material into a length of between 9 cm and 12 cm and a width of 9 cm to 10 cm. Between, and the thickness is between 0.3 cm and 0.5 cm. The method for producing a vegetarian substrate according to the first aspect of the invention, wherein the frying process is to drain the vegetarian substrate, and then sequentially paste a paste powder and a breadcrumb, and finally perform the method. Fried work.