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Vegetable food and preparation method thereof

A technology of food and soybean textured protein, applied in the field of food processing, can solve the problems of single nutrition and synthesis, and achieve the effect of reducing the accumulation of cholesterol and fat, promoting excretion, and sweet taste

Inactive Publication Date: 2018-02-09
彭斌
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the accelerated pace of life, the demand for vegetarian foods that are easy to carry and store has increased. However, most of these vegetarian foods on the market today have single nutrition, mainly composed of starch or vegetable protein, which cannot meet the needs of the human body for various nutrients, especially for The demand for minerals and vitamins, which are essential elements for the human body, play an important role in maintaining the normal physiological functions and metabolism of the human body, but they cannot be produced and synthesized by the human body itself, and can only be ingested from food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A vegetarian food made from the following raw materials in parts by weight: gluten powder 15, soybean textured protein 15, egg liquid 15, yam 12, burdock 8, carrot 8, fresh bamboo shoot 8, mushroom 8, fungus 8, white fungus 8 , red dates 8, fresh corn kernels 8, black sesame 2, walnut kernels 2, kelp 1, seaweed 2, corn starch 4, seasoning noodles 0.2, salt 1, vegetable oil 8, water 30.

[0033] Production Method:

[0034] (1), raw material pretreatment

[0035] ① Soak the fungus, white fungus, red dates, and seaweed in warm water for 5 hours, wash to remove impurities, remove the pits from the red dates, and set aside;

[0036] ②Wash the yam, burdock, kelp and shiitake mushrooms separately, steam them, and set aside;

[0037] ③Take soybean tissue protein, soak in hot water at 65°C-75°C for 30 minutes, then drain and dehydrate to make the water content 20-30%, and set aside.

[0038] (2), chopped and mixed

[0039] Soak the fungus, tremella, seaweed, pitted red dates...

Embodiment 2

[0049] A vegetarian food made from the following raw materials in parts by weight: gluten powder 18, soybean textured protein 18, egg liquid 10, yam 10, burdock 10, carrot 10, fresh bamboo shoot 8, mushroom 5, fungus 5, white fungus 5 , red dates 10, fresh corn kernels 10, black sesame 1, walnut kernel 1, kelp 1, seaweed 1, potato starch 2, seasoning noodles 0.1, salt 1, vegetable oil 5, water 25.

[0050] The production method is the same as in Example 1, and a vegetarian food with a slightly sweet taste is obtained.

Embodiment 3

[0052]A vegetarian food made from the following raw materials in parts by weight: gluten powder 10, soybean textured protein 10, egg liquid 18, yam 10, burdock 5, carrot 5, fresh bamboo shoot 5, mushroom 10, fungus 10, white fungus 10 , red dates 5, fresh corn kernels 5, black sesame 2, walnut kernels 2, kelp 2, seaweed 2, tapioca starch 3, seasoning noodles 0.3, salt 3, vegetable oil 10, water 35.

[0053] The preparation method is the same as in Example 1, and the prepared vegetarian food has a rich mushroom flavor.

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PUM

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Abstract

The invention discloses a vegetable food taking gluten flour as a main raw material and a preparation method thereof, and belongs to the field of food processing. The vegetable food is prepared from the following raw materials in parts by weight: 10-18 parts of gluten flour, 10-18 parts of textured soybean protein, 10-18 parts of egg liquid, 10-15 parts of Chinese yams, 5-10 parts of burdock root,5-10 parts of carrots, 5-10 parts of fresh bamboo shoots, 5-10 parts of shiitake mushrooms, 5-10 parts of agaric, 5-10 parts of tremella, 5-10 parts of red jujubes, 5-10 parts of corn kernels, 1-2 parts of black sesame seeds, 1-2 parts of walnut kernels, 1-2 parts of kelp, 1-2 parts of laver, 2-5 parts of starch, 0.1-0.3 part of seasoning powder, 1-3 parts of table salt, 5-10 parts of vegetable oil and 25-35 parts of water. The vegetable food disclosed by the invention is rich in nutritional components such as high-quality protein, mineral substances, vitamins and cellulose, contains rich andbalanced nutrients, is adjustable in taste, and is especially suitable for people with obesity and vitamin deficiency to eat.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a vegetarian food with gluten powder as the main raw material and a preparation method thereof. Background technique [0002] With the improvement of living standards, obesity, hyperglycemia, high blood pressure, hyperlipidemia and other diseases seriously plague people's health due to excessive intake of animal fat. Correspondingly, various vegetarian foods are more and more popular among people. . Due to the accelerated pace of life, the demand for vegetarian foods that are easy to carry and store has increased. However, most of these vegetarian foods on the market today have single nutrition, mainly composed of starch or vegetable protein, which cannot meet the needs of the human body for various nutrients, especially for The demand for minerals and vitamins, which are essential elements for the human body, play an important role in maintaining the normal physiological function...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L15/00A23L17/60A23L19/00A23L19/10A23L25/00A23L31/00A23L33/10A23L33/185
CPCA23L7/10A23L15/20A23L17/60A23L19/09A23L19/10A23L25/30A23L31/00A23L33/10A23L33/185A23V2002/00A23V2200/3324
Inventor 彭斌
Owner 彭斌
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