CN107279457A - A kind of Zi Gong is cold to eat local flavor albumin meat and preparation method thereof - Google Patents
A kind of Zi Gong is cold to eat local flavor albumin meat and preparation method thereof Download PDFInfo
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- CN107279457A CN107279457A CN201710662291.4A CN201710662291A CN107279457A CN 107279457 A CN107279457 A CN 107279457A CN 201710662291 A CN201710662291 A CN 201710662291A CN 107279457 A CN107279457 A CN 107279457A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
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Abstract
Local flavor albumin meat and preparation method thereof is eaten the invention discloses a kind of Zi Gong is cold, a kind of Zi Gong is cold to eat local flavor albumin meat and preparation method thereof, belongs to new bean product technical field.Be characterized in moisture≤14%, the soybean wire-drawing protein of protein >=65% through bittern stew in soy sauce, it is fried after be equipped with the flavorings such as special capsicum section, pepper grain, be made that Zi Gong is cold to eat local flavor albumin meat.The present invention processes the further stew in soy sauce of plain meat with meat fiber institutional framework and mouthfeel, help again and protrude that Zi Gong is cold eats the dry, fragrant, numb, peppery of local flavor with dispensing, so that the dry perfume of finished product is spicy chewy texture, fully Zi Gong local characteristic local flavor is combined with bean product, integrates characteristic delicious food and leisure cuisines.
Description
Technical field
The present invention relates to a kind of leisure bean product basic technology technical field, more particularly to a kind of Zi Gong is cold eats local flavor albumen
Plain meat and preparation method thereof.
Background technology
Zi Gong cold eaten rabbit is the famous local tradition cuisines of Sichuan Province's Zigong City, in the mainland culture edifying that Zi Gong is strong
Under, using the culture of salt side as to lead, essence is bored and carefully ground, and fine work food --- the cold eaten rabbit that salt helps flavour can most be represented by creating.
Zi Gong cold eaten rabbit is one of local characteristic cuisines being made with fresh rabbit meat, soya-bean oil, Chinese prickly ash, chilli etc., due to rabbit
Delicate, the delicious flavour in meat ground, is of high nutritive value, easy to digest and have health-care effect, for hundreds of years by the Zi Gong people as receiving guests
When one of essential items, whether there is rabbit meat not into the tradition of feast.Therefore be commonly called as from the taste of Zi Gong cold eaten rabbit as Zi Gong
It is cold to eat local flavor.
Plain meat refers to a kind of local flavor having similar to meat and the vegetarian diet of tissue mouthfeel, generally with soybean protein, peanut egg
In vain, wheat gluten etc. is primary raw material, and class is formed by the hot-working including the modern food processing technology such as including extrusion cooking
The tissue mouthfeel of meat is similar to, the local flavor similar to meat is formed by adding meat flavor.Although the protein content ratio of beans
The content ratio of example and other nutritional ingredients is above cereal, but intrinsic " beany flavor " and " bitter taste " of beans naturally
Make one gastric disorder causing nausea after consumption, taste bad, indigestibility, stomach it is uncomfortable, cause uncomfortable, therefore can not be as cereal（Rice, face）That
Sample substantial amounts of can be ingested.
Bean product are divided into Fermented bean product, nonfermenters gram negative bacilli, soybean in China's bean product production permit classification
Histone（Extrusion bean product）With beans stuffing product.CN101133808B discloses a kind of making side of plain meat product
Method, the key of the patent is it is characterized in that bean material warm water is soaked repeatedly, filter, refrigerate, freeze, thawed, the party
It is owned by France in Physical, although can effectively reduce the Flatulent factors and beany flavor in bean material, but time consumption is longer, it is necessary to weight
Said process 15-18 times, is unfavorable for batch production again.CN104430939B discloses a kind of processing method for roasting plain meat, by
Rehydration, freezing, defrosting, preserved materials are prepared, pickles, spread out the totally ten big steps completion of sieve, baking, redrying, preparation dispensing, spice, this
Patent is to employ the fishy smell that coverage method reduces bean product, and the presence for Flatulent factors is not improved.
Existing albumin meat is mostly that wire-drawing protein is pre-processed using physical method, although can be eluted well big
The fishy smell of beans itself, but time consumption is longer, is unfavorable for batch production；It is difficult to containing for control moisture in the sizing of sequent surface oiling
Amount cause albumin meat elasticity and toughness it is not good, the holding time shortens, local flavor is deteriorated.Using quick-boiled after stew in soy sauce water, dehydration, oil
It is fried that plain meat albumen can be allowed to occur what kind of change, it will be understood by those skilled in the art that being difficult to expect.
The content of the invention
In view of above-mentioned deficiency, it is an object of the invention to provide a kind of processing of stew in soy sauce, mouthfeel and gas porosity it is good, without beans raw meat
Taste, it is edible will not excessively produce Flatulent factors, assistant protrudes that Zi Gong is cold to eat the dry, fragrant, numb, peppery of local flavor with dispensing so that finished product is dry
It is fragrant it is spicy have chewy texture, fully by the Zi Gong of Zi Gong local characteristic local flavor, long-term storage stay in grade it is cold eat local flavor albumin meat and
Its preparation method.
In whole preparation process, soybean wire-drawing protein moisture is not both the key for improving albumin meat chewy texture and gas porosity
Point, is that we are made that following experiment this according to the key point of technique：
1. influence of the soybean wire-drawing protein of different in moisture to albumin meat chewy texture
Method of testing：
The analysis of TPA texture profiles is otherwise known as chews test twice, mainly by simulating the masticatory movement of human mouth, to sample
Product carry out two second compressions, and test is connected with computer, is exported quality test curve by interface, can therefrom be analyzed texture characteristic
Parameter.The measure is very valuable to the texture characteristic of overall merit food, it has also become multiclass product quality is special in food service industry
The universal testing method of property.The measure is realized by the T.P.A. patterns of texture analyser.Probe selects Φ 25mm flat board cylinders
Probe.Sample specification is：8 × 7mm of Φ cylinder.Compression speed is set as 4.0mm/s, and decrement is respectively set as 4.0mm,
Two second compression interval time 3s.Choose 25 samples to be tested, TPA selecting index maximum, forces, i.e. hardness number characterize chewy texture.
Test result indicates that, under conditions of other conditions are constant, only change the moisture of soybean wire-drawing protein, its result such as table
Shown, when soybean wire-drawing protein moisture is 40 ~ 50%, mouthfeel chewy texture is best；When moisture is 30%, the chewy texture increase of plain meat, mouthfeel
It is deteriorated；But when moisture is 60%, the chewy texture of plain meat declines, and follows the string, refers to table 1.
The various concentrations salt solution of table 1 is on the brittle influence of yellow larynx
| Soybean wire-drawing protein moisture（%） | 30 | 40 | 50 | 60 |
| Chewy texture（N） | 158.2 | 134.7 | 132.5 | 99.5 |
In summary, present invention employs following technical scheme, the consumption of each component of the present invention is also to be carried out greatly by inventor
Amount gropes to summarize what is drawn, and the cold local flavor albumin meat of eating in the Zi Gong that each component consumption is prepared in the range of following weight is respectively provided with
Mouthfeel and gas porosity more preferably, free from beany flavor, it is edible will not excessively produce Flatulent factors, shelf life is long, mouthfeel, texture and perfume (or spice)
The high advantage of taste stability.
A kind of cold local flavor albumin meat of eating in Zi Gong is made by the raw material of following weight：
Soybean wire-drawing protein 1000 parts of meat of element, 8 parts of monosodium glutamate, 20 parts of chicken cream, 2 parts of freshly-slaughtered poultry powder, 1 part of garlic oil, 5 parts of white sugar, 8 parts of salt,
Rinse peppery 1 part, 330 parts of capsicum section, 30 parts of pepper grain.
Further, the plain meat of the soybean wire-drawing protein is made by following preparation method：
（1）Stew in soy sauce：Count by weight ratio, take soybean wire-drawing protein to carry out stew in soy sauce, brine temperature control in the bittern of 10 times of amounts
At 85 ± 5 DEG C, 3~5min of bittern time, product halogen to surface whitens, and middle without hard-core, profile is complete, produces；
（2）Quick-boil water：The good soybean wire-drawing protein of stew in soy sauce is put into boiling water to quick-boil water and pull out for 1 ~ 2 minute and drained；
（3）Dehydration：The soybean wire-drawing protein after water will be quick-boiled and be put into dehydration in centrifuge, no water droplet is pinched with hand；
（4）It is fried：Wire-drawing protein after dehydration is placed in fried 3 ~ 5min in the vegetable oil that temperature is 140 DEG C ~ 150 DEG C；
（5）De-oiling：Soybean wire-drawing protein after will be fried is placed in a centrifuge de-oiling, and no oil droplet is pinched with hand；Control simultaneously
Soybean wire-drawing protein moisture 40% ~ 50% after fried, is produced.
Further, described its moisture≤14% of soybean wire-drawing protein, protein >=65%.
Further, the bittern is mixed by the raw material of following weight：
1000 parts of spice water, 5 parts of pot-stewed fowl cream, 1 part of I+G, 5 parts of salt.
Further, the spice water is made by following preparation method：
Count by weight ratio, take anistree 5.4 parts, 1 part of white pepper, 3 parts of tsaoko, 2 parts of cloves, 4.5 parts of radix glycyrrhizae, 3 parts of cassia bark, flower
10 parts of 6 parts of green pepper, 5.4 parts of kaempferia galamga, 2 parts of fructus amomi, 4 parts of fennel seeds, 4.5 parts of nutmeg, 2.5 parts of the root of Dahurain angelica and old ginger, add 100-120
Infusion is to there is flavour of a drug to produce spice water in the clear water of times amount.
Further, the capsicum section is made by following preparation method：
From Bangladesh green pepper or South Korea chillies dried capsicum, go to be cut into 0.8~1.0cm after impurity removing, the capsicum sheared is removed into capsicum
Seed, from the capsicum skin after shearing, is put into the salad oil that oil temperature is 50 DEG C and pulls out immediately, drain and produce.
Further, the pepper grain is made by following preparation method：
Salad oil is heated to 120 DEG C, pepper grain is poured into oil picked up after 10s it is standby.
Comprise the following steps present invention also offers a kind of cold preparation method for eating local flavor albumin meat in Zi Gong：
（1）Spice：By formula measure the plain meat of soybean wire-drawing protein, monosodium glutamate, chicken cream, freshly-slaughtered poultry powder, garlic oil, white sugar, salt, rinse it is peppery,
Capsicum section, pepper grain are well mixed, and produce that Zi Gong is cold to eat local flavor albumin meat；
（2）Packaging：Pack vacuumize, sterilize after get product.
The beneficial effect of this hair is：
（1）The present invention processes the further stew in soy sauce of soybean wire-drawing protein, makes it have meat fiber institutional framework and mouthfeel, then help
Protrude that Zi Gong is cold eats the dry, fragrant, numb, peppery of local flavor with dispensing so that the dry perfume of finished product is spicy chewy texture, fully by Zi Gong local characteristic
Local flavor is combined with bean product, integrates characteristic delicious food and leisure cuisines.
（2）Product mellowness is moderate, the mouthfeel for possessing meat tissue's structure, and the oily distribution equilibrium of water, eats non-greasy, changes
It has been apt to the more defect of the past albumin meat oil suction.
（3）Product is experimentally verified that a large amount of eat will not produce flatulence phenomenon, can put through quick-boiling water process, free from beany flavor
It is genuinely convinced to use.
（4）Shelf life is long, preserves more than 9 months, is experimentally verified that, long-term storage this product, its mouthfeel, fragrance under normal temperature
Do not occur significant change with texture, stability is higher.
（5）Formula and technique in the present invention is inseparable, mutually collaboration, is an indispensable integrated artistic, only
Have under inventive formulation and process conditions, each raw material could be balanced well, make that final obtained Zi Gong is cold eats local flavor albumen
Plain meat can play supplement protein, stimulate appetite, and rich in taste, taste is aromatic, free from beany flavor and without Flatulent factors, can
It is long-term to preserve.
Obviously, according to the above of the present invention, according to the ordinary technical knowledge and means of this area, this hair is not being departed from
Under the premise of bright above-mentioned basic fundamental thought, the modification of other diversified forms can also be made, replaces or changes.
Embodiment
We will the invention will be further elaborated with reference to embodiment below.
Embodiment 1
Zi Gong is cold to eat local flavor albumin meat
（1）It is prepared by spice water：Take anistree 5.4g, white pepper 1g, tsaoko 3g, cloves 2g, radix glycyrrhizae 4.5g, cassia bark 3g, Chinese prickly ash 6g, mountain
How 5.4g, fructus amomi 2g, fennel seeds 4g, nutmeg 4.5g, root of Dahurain angelica 2.5g and old ginger 10g, be put into 6kg clear water and carry out infusion to having
Flavour of a drug produce spice water.
（2）Making from brine is standby：1Kg spice waters are taken, pot-stewed fowl cream 5g, I+G1g, salt 5g are well mixed, produce.
（3）The preparation of soybean wire-drawing protein element meat：
A stew in soy sauces：Count by weight ratio, water intaking point≤14%, the soybean wire-drawing protein of protein >=65% is in 10 times of bittern measured
Middle carry out stew in soy sauce, brine temperature control is at 85 DEG C, and bittern time 4min, product halogen to surface whitens, and centre is without hard-core, and profile is complete
It is whole, pull out；
B quick-boils water：The good soybean wire-drawing protein of stew in soy sauce is put into boiling water to quick-boil water and pull out for 1 minute and drained；
C is dehydrated：The soybean wire-drawing protein after water will be quick-boiled and be put into dehydration in centrifuge, no water droplet is pinched with hand；
D is fried：Wire-drawing protein after dehydration is placed in fried 4min in the vegetable oil that temperature is 145 DEG C；
E de-oilings：Soybean wire-drawing protein after will be fried is placed in a centrifuge de-oiling, and no oil droplet is pinched with hand；Oil is controlled simultaneously
Soybean wire-drawing protein moisture 45% after fried, is produced.
（4）It is prepared by capsicum section：
From Bangladesh chillies dried capsicum, go to be cut into 1.0cm after impurity removing, the capsicum sheared is removed into chilli seed, after shearing
Capsicum skin, it is to pull out immediately in 50 DEG C of salad oil to be put into oil temperature, drains and produces.
（6）It is prepared by pepper grain：
Salad oil is heated to 120 DEG C, pepper grain is poured into oil picked up after 10s it is standby.
（7）Spice：
Soybean wire-drawing protein plain meat 1000g, monosodium glutamate 8g, chicken cream 20g are taken, freshly-slaughtered poultry powder 2g, garlic oil 1g, white sugar 5g, salt 8g are rinsed peppery
1g, capsicum section 330g, pepper grain 30g are well mixed, and produce that Zi Gong is cold to eat local flavor albumin meat.
（8）Packaging：Pack vacuumize, sterilize after get product.
Embodiment 2
Zi Gong is cold to eat local flavor albumin meat：
Preparation method be the same as Example 1, simply step（3）Brine temperature in a is 80 DEG C, and the stew in soy sauce time is 3min；Step（3）d
Middle 140 DEG C of frying temperature, fried 3min；Step（3）The control of soybean wire-drawing protein moisture is 40% in e.
Embodiment 3
Zi Gong is cold to eat local flavor albumin meat：
Preparation method be the same as Example 1, simply step（3）Brine temperature in a is 90 DEG C, and the stew in soy sauce time is 5min；Step（3）d
Middle 150 DEG C of frying temperature, fried 5min；Step（3）The control of soybean wire-drawing protein moisture is 50% in e.
Test example 1
Zi Gong is cold to eat local flavor albumin meat
Preparation method be the same as Example 1, but without quick-boiling water step.
Test example 2
Zi Gong is cold to eat local flavor albumin meat
Preparation method be the same as Example 1, the moisture of soybean wire-drawing protein is controlled 30%.
Test example 3
Zi Gong is cold to eat local flavor albumin meat
Preparation method be the same as Example 1, the moisture of soybean wire-drawing protein is controlled 60%.
Embodiment and test example products obtained therefrom sense as shown in table 1 has been subjected to according to People's Republic of China's professional standard
Official evaluates
The sensory evaluation of table 1
As can be seen from Table 1, embodiment 1-3 is in mouthfeel, gas porosity, smell and on the shelf-life and no significant difference, and three groups of Zi Gongs are cold
Eat local flavor albumin meat and occur flatulence phenomenon after disposable food 500g, not.And test example 1 is then after disposable food 500g
Substantially there is flatulence, and mouthfeel becomes powder after storage 9 months.The mouthfeel of test example 2 and gas porosity are poor, free from beany flavor, eat 500g/d
Flatulence is not produced；Fragrance disappears after depositing 9 months, and texture is substantially hardened with mouthfeel.Then mouthfeel and gas porosity be not good for test example 3,
Free from beany flavor, edible 500g/d does not produce flatulence；There is peculiar smell after 6 months, addled in storage.Pass through test example 1 and embodiment ratio
Compared with, it has been found that it is the committed step in processing to quick-boil water, and the moisture control of test example 2 and 3 pairs of wire-drawing proteins is respectively 30% He
60%, as a result Fa Xian Of-thin meat albumens chewy texture be short of, mouthfeel is good, and the resting period can not reach 9 months.
In summary, it is all the committed step in processing water, control of soybean wire-drawing protein moisture etc. to be quick-boiled in the present invention, is matched somebody with somebody
Side and technique are inseparable, mutually collaboration, are an indispensable integrated artistics, only in inventive formulation and process conditions
Under, each raw material could be balanced well, make it is final obtained spicy fresh fragrant Zi Gong is cold eats local flavor albumin meat, benefit can be played
Protein is filled, is stimulated appetite, rich in taste, taste is aromatic, free from beany flavor and without Flatulent factors can be preserved for a long time.
Claims (9)
1. a kind of Zi Gong is cold to eat local flavor albumin meat, it is characterised in that the cold local flavor albumin meat of eating in the Zi Gong is by following parts by weight
The raw material of proportioning is made：
Soybean wire-drawing protein 1000 parts of meat of element, 8 parts of monosodium glutamate, 20 parts of chicken cream, 2 parts of freshly-slaughtered poultry powder, 1 part of garlic oil, 5 parts of white sugar, 8 parts of salt,
Rinse peppery 1 part, 330 parts of capsicum section, 30 parts of pepper grain.
2. Zi Gong according to claim 1 is cold to eat local flavor albumin meat, it is characterised in that：The plain meat of the soybean wire-drawing protein
It is made by following preparation method：
（1）Stew in soy sauce：Count by weight ratio, take soybean wire-drawing protein to carry out stew in soy sauce, brine temperature control in the bittern of 10 times of amounts
At 85 ± 5 DEG C, 3~5min of bittern time, product halogen to surface whitens, and middle without hard-core, profile is complete, produces；
（2）Quick-boil water：The good soybean wire-drawing protein of stew in soy sauce is put into boiling water to quick-boil water and pull out for 1 ~ 2 minute and drained；
（3）Dehydration：The soybean wire-drawing protein after water will be quick-boiled and be put into dehydration in centrifuge, no water droplet is pinched with hand；
（4）It is fried：Wire-drawing protein after dehydration is placed in fried 3 ~ 5min in the vegetable oil that temperature is 140 DEG C ~ 150 DEG C；
（5）De-oiling：Soybean wire-drawing protein after will be fried is placed in a centrifuge de-oiling, and no oil droplet is pinched with hand；Control simultaneously
Soybean wire-drawing protein moisture 40% ~ 50% after fried, is produced.
3. Zi Gong according to claim 2 is cold to eat local flavor albumin meat, it is characterised in that：Described its water of soybean wire-drawing protein
Divide≤14%, protein >=65%.
4. Zi Gong according to claim 2 is cold to eat local flavor albumin meat, it is characterised in that：The bittern is by following parts by weight
The raw material of proportioning is mixed：
1000 parts of spice water, 5 parts of pot-stewed fowl cream, 1 part of I+G, 5 parts of salt.
5. Zi Gong according to claim 3 is cold to eat local flavor albumin meat, it is characterised in that：The spice water is prepared by following
Method is made：
Count by weight ratio, take anistree 5.4 parts, 1 part of white pepper, 3 parts of tsaoko, 2 parts of cloves, 4.5 parts of radix glycyrrhizae, 3 parts of cassia bark, flower
10 parts of 6 parts of green pepper, 5.4 parts of kaempferia galamga, 2 parts of fructus amomi, 4 parts of fennel seeds, 4.5 parts of nutmeg, 2.5 parts of the root of Dahurain angelica and old ginger, add 100-120
Infusion is to there is flavour of a drug to produce spice water in the clear water of times amount.
6. Zi Gong according to claim 1 is cold to eat local flavor albumin meat, it is characterised in that：The capsicum section is prepared by following
Method is made：
From Bangladesh green pepper or South Korea chillies dried capsicum, go to be cut into 0.8~1.0cm after impurity removing, the capsicum sheared is removed into capsicum
Seed, from the capsicum skin after shearing, is put into the salad oil that oil temperature is 50 DEG C and pulls out immediately, drain and produce.
7. Zi Gong according to claim 1 is cold to eat local flavor albumin meat, it is characterised in that：The pepper grain is prepared by following
Method is made：
Salad oil is heated to 120 DEG C, pepper grain is poured into oil picked up after 10s it is standby.
8. a kind of cold preparation method for eating local flavor albumin meat in Zi Gong according to claim 1-7 any one, its feature
It is, the preparation method comprises the following steps：
（1）Spice：By formula measure the plain meat of soybean wire-drawing protein, monosodium glutamate, chicken cream, freshly-slaughtered poultry powder, garlic oil, white sugar, salt, rinse it is peppery,
Capsicum section, pepper grain are well mixed, and produce that Zi Gong is cold to eat local flavor albumin meat；
（2）Packaging：Pack vacuumize, sterilize after get product.
9. Zi Gong made from method according to claim 8 is cold to eat local flavor albumin meat, 9 are preserved under the albumin meat normal temperature
More than individual month.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108323576A (en) * | 2018-01-31 | 2018-07-27 | 福建伊味恋食品有限公司 | A kind of special flavor element meat and preparation method thereof |
| CN110623086A (en) * | 2019-10-31 | 2019-12-31 | 四川徽记食品股份有限公司 | Vegetarian sausage and preparation method thereof |
| CN111528289A (en) * | 2020-05-26 | 2020-08-14 | 四川徽记食品股份有限公司 | Instant plant-based crispy meat and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103385313A (en) * | 2013-08-13 | 2013-11-13 | 成都香香嘴食品有限公司 | Seasoning processing technique for spicy capsaicin |
| CN103734454A (en) * | 2013-12-20 | 2014-04-23 | 祖名豆制品股份有限公司 | Leisure vegetarian meat based on textured soybean protein |
| CN106578108A (en) * | 2015-10-20 | 2017-04-26 | 浙江地道食品有限公司 | Meat analogue production and processing technology |
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- 2017-08-04 CN CN201710662291.4A patent/CN107279457A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103385313A (en) * | 2013-08-13 | 2013-11-13 | 成都香香嘴食品有限公司 | Seasoning processing technique for spicy capsaicin |
| CN103734454A (en) * | 2013-12-20 | 2014-04-23 | 祖名豆制品股份有限公司 | Leisure vegetarian meat based on textured soybean protein |
| CN106578108A (en) * | 2015-10-20 | 2017-04-26 | 浙江地道食品有限公司 | Meat analogue production and processing technology |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108323576A (en) * | 2018-01-31 | 2018-07-27 | 福建伊味恋食品有限公司 | A kind of special flavor element meat and preparation method thereof |
| CN110623086A (en) * | 2019-10-31 | 2019-12-31 | 四川徽记食品股份有限公司 | Vegetarian sausage and preparation method thereof |
| CN111528289A (en) * | 2020-05-26 | 2020-08-14 | 四川徽记食品股份有限公司 | Instant plant-based crispy meat and preparation method thereof |
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Application publication date: 20171024 |