Seasoning processing technique for spicy capsaicin

Abstract

The invention discloses a seasoning processing technique for spicy capsaicin, comprising the following steps of: soaking: soaking textured soybean protein by cold water, wherein the temperature of cold water is 10-15 DEG C and the soaking time is 4-6hours; dehydrating: dehydrating the soaked textured soybean protein till the water content is 45-50%, wherein the dehydration mode is natural drying dehydration or mechanical centrifugal dehydration; frying: slicing the hydrated textured soybean protein to obtain original capsaicin, and frying by a continuous automatic fryer, wherein the frying temperature is controlled at 145-170 DEG C, and the frying time is 70s; blending: adding seasoning in the fried capsaicin and blending. By strictly controlling the technical parameters of the seasoning processing technique, the produced product is even in color and luster, good in taste, more delicious after seasoning of a special formula is added, and is safe and healthy to eat, and only a food additive disodium 5'-ribonucleotide is added.

Description

technical field [0001] The invention relates to the technical field of soybean product production, in particular to a seasoning processing technology for spicy vegetarian meat. Background technique [0002] Vegetarian meat refers to a vegetarian food with a flavor and texture similar to meat. It usually uses vegetable protein (soy protein, peanut protein, wheat gluten, etc.) as the main raw material. Thermal processing creates a textured texture similar to meat, and a meat-like flavor is created through the Maillard reaction and / or the addition of meat flavors. Among them, vegetarian meat made from soybean protein as the main raw material is the top grade in soy products and is the only vegetable food that can replace animal protein. Rich and unique flavor, its protein content is much higher than meat, fat content is lower than meat, cholesterol-free, and taste more delicate than meat, suitable for all ages, is an ideal healthy soy product. Regular consumption of this prod...

AI Technical Summary

Problems solved by technology

[0003] The taste of spicy vegetarian meat (soybean textured protein product) changes with the ingredients added to the vegetarian meat. In order to achieve a better taste, more food additives such as pigments are generally added in the seasoning processing technology of vegetarian meat Make the vegetarian meat uniform and bright yellow. Although some chemical products are edible, they are harmful to people's health and affect the unique flavor of soybean protein in spicy vegetarian meat.