The invention discloses a method for preparing a vegetarian
dried meat floss product from
cordyceps millitaris fermented
glycine max dregs. A
glycine max
processing byproduct, namely
glycine max dregs, is adopted as a
raw material, through
solid fermentation,
flavor blending and frying with
cordyceps millitaris, contents of two
soy isoflavones, namely
daidzein and
glycitein, can be remarkably increased, the content of insoluble
cellulose can be reduced, and the vegetarian
dried meat floss product which is rich in
aglycone isoflavones, proteins and edible fungi, is cotton-like and fluffy and has sensitive, physical and chemical and
microorganism indexes similar to those of
dried meat floss is prepared. The product prepared by using the method is "natural,
nutrient and low-
grease", and expectation of different customers on
nutrient and healthy foods can be met.
Solid fermentation used in the method is a traditional and modern biological technology, is efficient and low-carbon, good in applicability and simple to operate, and is free of secondary sterilization; the
cordyceps millitaris can be used as an
edible fungus, the mycelia of the cordyceps millitaris is rich in
nutrition, and the
flavor and the drawing feeling of the product can be also improved. By adopting the method, the
nutrition and functional value of the vegetarian dried meat floss leisure food can be effectively intensified, and great significances in increasing
additional values of the vegetarian dried meat floss product and promoting comprehensive utilization of the glycine max dregs can be achieved.