Fermented soybean flavored vegetarian meat condiment and preparation method thereof

Abstract

The invention relates to the field of food processing and particularly relates to a fermented soybean flavored vegetarian meat condiment and a preparation method thereof. The vegetarian meat condiment with a rich fermented soybean flavor is prepared by taking fermented soybeans and vegetarian meat as main materials, adding peanuts, sesames and nori which have abundant nutrients, and liquorice roots with a dietary therapy effect, and then adding natural preservatives and anti-oxidants including chitosan, red chili extract and the like through adopting a series of processes, so that the requirements of consumers who like fermented soybeans are met. The fermented soybean flavored vegetarian meat condiment provided by the invention has the beneficial effects that meat foods are replaced with plant albumin vegetarian meat and a dietary structure is improved, so that the body health is promoted; the fermented soybeans have a unique flavor and are deeply favored by people; the fermented soybeans have the effects of harmonizing the stomach, relieving restlessness and dispelling cold, and also have certain help of reducing cholesterol in blood and lowering blood pressure; the pure natural preservatives and anti-oxidants are added so that the fermented soybean flavored vegetarian meat condiment is relatively safe to eat; the fermented soybean flavored vegetarian meat condiment contains a plurality of types of nutrients, so that the nutrition is abundant; and the fermented soybean flavored vegetarian meat condiment can be used as the condiment of noodles and can also be used as the condiment for cooking dishes and soup.

Description

technical field [0001] The invention relates to the field of food processing, in particular to tempeh vegetarian meat seasoning and a preparation method thereof. Background technique [0002] Seasonings, also known as condiments, refer to food ingredients that are added in small amounts to other foods to improve their taste. Some seasonings are used in other contexts as staples or main ingredients to eat. Onions, for example, can also be the main vegetable ingredient in French onion soup and the like. In terms of sources, most come directly or indirectly from plants, and a few are animal ingredients (such as dried bonito used in miso soup in Japanese cuisine) or synthetic ingredients (such as monosodium glutamate). From the taste added by the seasoning, there are sour, sweet, bitter, spicy, salty, fresh, and hemp. The added aromas are sweet, spicy, minty, fruity and so on. In terms of technical means, in ancient times, most of them were natural seasonings (such as salt, ...

AI Technical Summary

Problems solved by technology

[0005] There are many existing seasonings, which are basically tastes of the public, and the taste has not been subdivided. As a result, there are many seasonings now, but they cannot meet the differentiated needs of different groups of people.