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Vegetarian essence and processing method thereof

A processing method and essence technology, which are applied in food preparation, food science, application and other directions, can solve the problems of low powder yield and high powder yield, and achieve the effects of preventing loss, delaying aging, and increasing physiological and medicinal value.

Active Publication Date: 2013-07-24
天津市真如果食品工业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The method is simple to operate, and various raw materials are reacted in a closed system, making the fragrance more intense and lasting, and the prepared vegetarian essence has the aroma of natural stewed meat, and the method adopts spray drying technology to prepare powdered essence, and the powder yield is high. High, overcome the defect of low powder yield in the prior art

Method used

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  • Vegetarian essence and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The vegan flavor recipe is:

[0029] 2 parts of shiitake mushrooms, 5 parts of potatoes, 0.5 parts of onions, 4 parts of fermented soy sauce, 0.5 parts of soybean oil, 0.5 parts of yeast extract, 0.2 parts of L-cysteine, 1 part of glucose, 0.1 parts of spices, flavor nucleosides 0.1 part of disodium acid, 1 part of monosodium glutamate, 0.1 part of food flavor or monomeric flavor (vegetarian), 14 parts of maltodextrin, 1 part of table salt, 2 parts of modified starch, 30 parts of water.

[0030] processing methods:

[0031] (1) Grind the shiitake mushrooms, potatoes and onions first, then put them into a slurry through colloidal grinding, and then put the fermented soy sauce, soybean oil, yeast extract, L-cysteine, Glucose, spices, taste nucleotide disodium, food flavor or vegetarian monomer flavor, and monosodium glutamate are put into the reaction kettle, add 10 parts of water, cover, heat to 115°C, pressurize to 0.15MPa at the same time, and react for 0.5 hours ; ...

Embodiment 2

[0035] The vegan flavor recipe is:

[0036] 6 parts of shiitake mushrooms, 9 parts of potatoes, 3 parts of onions, 8 parts of fermented soy sauce, 3 parts of peanut oil, 1.5 parts of yeast extract, 1 part of L-proline, 3 parts of rhamnose, 0.8 parts of spices, flavor nucleosides 1 part of disodium acid, 1 part of monosodium glutamate, 0.5 parts of food flavor or single flavor (vegetarian), 18 parts of maltodextrin, 3 parts of salt, 6 parts of modified starch, and 70 parts of water.

[0037] processing methods:

[0038] (1) Grind the shiitake mushrooms, potatoes and onions first, then put them into a slurry through colloidal grinding, and then put the fermented soy sauce, peanut oil, yeast extract, L-proline, cascarna Put sugar, spices, taste nucleotide disodium, food flavor or vegetarian monomer flavor, and monosodium glutamate into the reaction kettle, add 20 parts of water, cover, heat to 125 ° C, and pressurize to 0.25 MPa at the same time, react for 1.5 Hour;

[0039] (...

Embodiment 3

[0042] The vegan flavor recipe is:

[0043] 4 parts of shiitake mushrooms, 7 parts of potatoes, 1.5 parts of onions, 6 parts of fermented soy sauce, 1.5 parts of rapeseed oil, 1.0 parts of yeast extract, 0.8 parts of L-leucine, 2 parts of xylose, 0.5 parts of spices, flavor core 0.5 parts of disodium glycoside, 2 parts of monosodium glutamate, 0.3 parts of food flavor or monomeric flavor (vegetarian), 16 parts of maltodextrin, 2 parts of salt, 4 parts of modified starch, 40 parts of water.

[0044] processing methods:

[0045](1) Grind the shiitake mushrooms, potatoes and onions first, then put them into a slurry through colloidal grinding, and then put the fermented soy sauce, rapeseed oil, yeast extract, L-leucine, Put xylose, spices, taste nucleotide disodium, food flavors or vegetarian monomer flavors, and monosodium glutamate into the reactor, add 10 parts of water, seal the lid, heat to 120°C, and pressurize to 0.2MPa at the same time, react 1.0 Hour;

[0046] (2) Aft...

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Abstract

The invention discloses a vegetarian essence and a processing method thereof. The vegetarian essence is prepared by taking champignons, potatoes, onions, fermenting soy sauce and the like as the raw materials. The invention further discloses the processing method of the vegetarian essence. The vegetarian essence prepared with the processing method has an aroma and mouthfeel of natural meat, and has a lasting and dense aroma.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a vegetarian essence and a processing method thereof. Background technique [0002] With the continuous improvement of living standards, people's requirements for food and diet are no longer limited to the pursuit of food and clothing or only to enjoy food. People are more pursuing a healthy diet and high-protein and low-fat food. With the enhancement of awareness, more and more people began to reject meat food, and more and more pure vegetarians. Vegetarianism has become a healthy, environmentally friendly and fashionable dietary pursuit. [0003] Vegetarian meat flavor, does not contain animal ingredients, low fat content, has a natural meaty aroma, used in vegetarian food, bean food processing, can increase appetite and enhance taste. Through the application of vegetarian meat flavors, the pure vegetarian food with a single taste can be enriched and varied, which c...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/231A23L1/227A23L27/26A23L27/21
Inventor 王振武秀楠
Owner 天津市真如果食品工业有限公司
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