CN112674319A - Instant vegetable meat sauce and preparation method thereof - Google Patents
Instant vegetable meat sauce and preparation method thereof Download PDFInfo
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- CN112674319A CN112674319A CN202011472289.9A CN202011472289A CN112674319A CN 112674319 A CN112674319 A CN 112674319A CN 202011472289 A CN202011472289 A CN 202011472289A CN 112674319 A CN112674319 A CN 112674319A
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Abstract
The invention belongs to the technical field of food processing, and particularly relates to a plant meat instant sauce and a preparation method thereof, wherein the plant meat instant sauce comprises the following components in parts by weight: 20-40 parts of soybean oil, 35-50 parts of plant meat, 5-9 parts of fermented soya beans, 5-10 parts of hot peppers, 5-10 parts of bamboo shoots, 1-5 parts of sesame, 5-10 parts of chicken essence, 1-5 parts of white granulated sugar, 0.1-2 parts of spices and 0.01-0.07 part of potassium sorbate. The product has high protein content, large meat blocks can be seen, the instant sauce product with good edible satisfaction is safe and reliable, the method is simple, the industrial batch production can be realized, and the instant sauce can be stored and sold at normal temperature.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a plant meat instant sauce and a preparation method thereof.
Background
At present, most of instant sauce commodities on the market are displayed on various merchants in a glass bottle packaging mode, the types of products such as chili sauce, beef sauce, mushroom sauce and the like are mainly displayed on a shelf for consumers to select, and the instant sauce commodities are popular with more and more people in the era of rapid development of the current life rhythm. Because the instant sauce brings a convenient and fast consumption mode, is suitable for various consumption scenes such as mixed rice, mixed noodles, cooked dishes and the like, the instant sauce product has rapid development speed and has huge potential in the future consumption market.
However, in many instant sauce products, due to the limitation of product cost, the meat content of the instant sauce products is generally low, the meat content is basically controlled within 15 parts, the meat content of the instant sauce products is increased by 40-50 parts after high-temperature cooking or frying treatment, the meat content after the treatment is usually only 7.5-9 parts, and the meat addition amount of some instant sauce products is lower or even not, so that the cost is reduced. However, it is difficult for consumers to obtain the satisfaction of meat during eating, which is just a common problem of the consumption experience in the current instant sauce products.
The production process of the food sauce products in the preparation process adopts a hot filling mode, eliminates the post-sterilization process treatment procedure after filling, and has the technical problems of safe quality and unstable flavor.
Disclosure of Invention
In order to solve the technical problems, the invention provides the instant vegetable meat sauce product and the preparation method thereof, the instant vegetable meat sauce product has high protein content, large meat blocks can be seen, the edible satisfaction is good, the method is safe and reliable, the industrial batch production can be realized, and the instant vegetable meat sauce product can be stored and sold at normal temperature.
The invention provides a plant meat instant sauce product for solving the technical problems, which is characterized in that: comprises the following components in parts by weight: 20-40 parts of soybean oil, 35-50 parts of plant meat, 5-9 parts of fermented soya beans, 5-10 parts of hot peppers, 5-10 parts of bamboo shoots, 1-5 parts of sesame, 5-10 parts of chicken essence, 1-5 parts of white granulated sugar, 0.1-2 parts of spices and 0.01-0.07 part of potassium sorbate.
The optimized file comprises the following components in parts by weight: 25-40 parts of soybean oil, 38-50 parts of plant meat, 5-9 parts of fermented soya beans, 5-9 parts of hot peppers, 5-9 parts of bamboo shoots, 1-4 parts of sesame, 5-9 parts of chicken essence, 1-4 parts of white granulated sugar, 0.5-2 parts of spices and 0.01-0.06 part of potassium sorbate.
The further optimized scheme comprises the following components in parts by weight: 29-40 parts of soybean oil, 40-50 parts of plant meat, 6-9 parts of fermented soya beans, 6-9 parts of hot peppers, 6-9 parts of bamboo shoots, 2-4 parts of sesame, 6-9 parts of chicken essence, 3-4 parts of white granulated sugar, 1-1.5 parts of spices and 0.02-0.05 part of potassium sorbate.
The main ingredient of the product is vegetable meat, the meat feeling is strong, the ingredient proportion in the product can be up to 50 parts, and the vegetable meat does not generate obvious loss after processing treatment, so that better consumption experience can be brought under the condition of lower economic cost.
The vegetable meat has a mouthfeel similar to that of real meat by more than 80 parts, has certain meat flavor, and has no beany flavor or slight beany flavor.
The vegetable meat is one kind of artificial meat, and is produced with vegetable protein extracted from soybean, pea, wheat and other crop as main material and through chemical separation to extract vegetable protein essential for human body from the material, heating, extruding, cooling, setting and other steps. The vegetable meat made of soybean protein is beneficial to health by reducing intake of fat.
The bamboo shoot is the clean water bamboo shoot, and the taste is crisp and fresh. The clean water bamboo shoots are obtained by processing high-quality fresh winter bamboo shoots serving as raw materials through nearly ten working procedures to produce clean water bamboo shoots. The product is white and pure, has tender meat quality, and is rich in protein, fat and the like.
The preparation method of the instant vegetable meat sauce product comprises the following steps:
(1) screening and pretreating plant meat: selecting a plant meat raw material which meets the requirement, and dicing the plant meat raw material into large particles to obtain a material A;
(2) fermented soya beans: mixing fermented soya beans with soybean oil in a certain proportion, mincing and sieving with a sieve tray to obtain a pretreated material B, wherein the particle size of the material B is less than or equal to 1 cm; the fermented soya beans and the soybean oil with a certain proportion are mixed and twisted, so that the fermented soya beans can be assisted to be smoothly prepared into the fermented soya bean paste, and the fermented soya beans can be in a moist state, thereby avoiding the problem that the fermented soya beans are bitter in the high-temperature frying process.
(3) Hot pepper: crushing the hot pepper into particles, wherein the particle size of the hot pepper is less than or equal to 8 mm, and preparing a pretreated material C;
(4) dicing bamboo shoots: dicing bamboo shoots, wherein the particle size is larger than or equal to 1cm, and preparing a pretreated material D;
(5) frying: adding soybean oil into a frying pan, heating to the temperature of 128-; sequentially adding A, B, C, D and the rest materials, parching, taking out, and taking out at temperature not lower than 80 deg.C to obtain sauce E;
(6) filling and post-sterilization: carrying out pasteurization after filling;
(7) and (4) storing and transporting.
The sterilization temperature in the step (6) is 90-98 ℃, and the sterilization time is 30-60 min. The invention adopts the temperature above 90 ℃ to carry out pasteurization treatment, the sterilization time is 30-60 minutes, and the stability and the safety of the flavor of the product are better ensured.
Mixing the fermented soya beans and the soybean oil with the same proportion in the step (2); the chili with more than 2 varieties is selected in the step (3), so that the taste is more delicious and rich.
According to the invention, the vegetable meat raw materials are screened in a contrast manner, the similarity of the real meat taste reaches more than 80 parts, and the instant sauce product of the instant food brings better edible consumption experience and better product strength and value feeling when being added into the instant sauce product. However, the vegetable meat has high content and contains a large amount of high protein, and the quality risk of putrefaction and deterioration is easy to occur in the production process. And a post-sterilization treatment mode is adopted, and a fence is arranged, so that the product quality safety can be better controlled. The preparation method adds post-sterilization process treatment, can better control microorganisms, prevent microbial spoilage and abnormal flavor change to the maximum extent, and ensure the quality safety and the flavor stability of products.
The product has high nutritive value, the vegetable meat is made of soybean protein, and the vegetable meat is added into the instant sauce product to help improve the protein content, and can be up to 18 parts, so that the protein requirement of a human body can be better met. The method is safe and reliable, the vegetable meat contains high protein, and the problems of sour taste discomfort and quality safety are easily caused by improper product treatment. Meanwhile, the product is stored at normal temperature, the quality can be guaranteed for 12 months at normal temperature, and the product does not depend on a cold chain, and is beneficial to storage, transportation and popularization of the product.
Detailed Description
The invention is further illustrated below with reference to specific embodiments, wherein the raw materials are commercially available:
example 1
The plant meat instant sauce consists of the following components in parts by weight: 20 parts of soybean oil, 35 parts of plant meat, 5 parts of fermented soya beans, 5 parts of hot peppers, 5 parts of bamboo shoots, 1 part of sesame, 5 parts of chicken essence, 1 part of white granulated sugar, 0.1 part of spices and 0.01 part of potassium sorbate.
The vegetable meat has a taste similar to that of real meat by more than 80 parts, has certain meat flavor, and has no beany flavor or slight beany flavor. The vegetable meat is one kind of artificial meat, and is produced with vegetable protein extracted from soybean, pea, wheat and other crop as main material and through chemical separation to extract vegetable protein essential for human body from the material, heating, extruding, cooling, setting and other steps. The vegetable meat made of soybean protein is beneficial to health by reducing intake of fat. In the present invention, vegetable meat is classified and screened, and as shown in Table 4, first-class vegetable meat is preferably selected.
The fermented soya beans are placed on a white porcelain bowl or a plate, the color, the shape and the impurity condition of the fermented soya beans are visually observed under sufficient natural light, and the fragrance and the taste of the fermented soya beans are smelled in a ventilated place. The sauce and ester tastes are rich, and no bad smell is generated. Has palatable taste, is melted into dregs, has delicate flavor, has the special taste of fermented soya beans, and has no bitter and astringent taste, sour taste and musty taste. The particles are complete in physical state, the bean particles are soft and are loose and molded.
The soybean oil is light yellow to light yellow in color, is liquid at normal temperature, is clear and transparent, and has the inherent smell and taste of the soybean oil and no peculiar smell.
The preparation steps are as follows:
(1) screening and pretreating plant meat: selecting a vegetable meat raw material which meets the requirement, wherein the taste of the vegetable meat is similar to that of real meat by more than 80 parts; and (3) processing the mixture into large particles with the size of more than 1cm by a dicing machine to prepare the pretreated material A.
The vegetable meat treatment process comprises the following steps: the diced vegetable meat is processed into large granular shapes, the appearance and physical feeling are visually highlighted, and the diced vegetable meat can better help to stimulate the consumption food vision from the sense and bring strong consumption desire.
(2) Fermented soya beans: mixing fermented soya beans with soybean oil in a certain proportion, mincing by a meat mincer, and preparing the pretreated material B, wherein the aperture of a sieve tray is not more than 1 cm.
(3) Hot pepper: selecting more than 2 kinds of peppers, and processing the peppers into granules by a grinder, wherein the pepper granules are not more than 8 mm to prepare the pretreated material C.
(4) Dicing bamboo shoots: selecting fresh water bamboo shoots which are required to be crisp and fresh in taste, processing the fresh water bamboo shoots into large granules with the block shape of more than 1cm through a dicing machine, and preparing the pretreated material D.
(5) Frying: adding soybean oil into a frying pan, heating to 128 ℃, starting stirring, and controlling the stirring speed to be more than 35 r/min; adding A, B, C, D and other materials in a certain order, parching to give out fragrance, taking out, and keeping the temperature not lower than 80 deg.C to obtain sauce E;
different frying sequences and temperatures can cause certain different changes of product flavor, such as the following bad experiences can be brought: the fragrance of the hot pepper is not prominent if the frying temperature is not enough; if the stir-frying of the vegetable meat is adjusted to the forefront, the final taste is hard and bad.
(6) Filling: and (3) pouring the sauce E into a glass bottle according to a certain proportion and gram weight requirement by filling equipment, vacuumizing, screwing a cover, and completing filling to obtain a semi-finished product F.
(7) Post sterilization: performing pasteurization on the F, wherein the sterilization temperature is 90 ℃ and the sterilization time is 60min, and thus obtaining a sterilized semi-finished product G;
the flavor characteristics of the product can be more fully extracted in the post-sterilization step, the oil, the vegetable meat and other ingredients can be fully fused at a high temperature of more than 90 ℃ after 30-60 minutes of sterilization treatment, the flavor substances are further extracted, the inherent aroma and taste of the product are stronger, the oil color after sterilization treatment is clearer (the oil color is turbid when not sterilized), and the product is a cleaner and more textured food.
(8) Screening and checking: inspecting according to product standard, and removing unqualified products. The packaging is excellent: the packaging bag is packaged by a food-grade glass bottle, has good barrier property, and can well prevent the invasion of oxygen and other gases to the contents; meanwhile, the coating is safe and sanitary, and has good corrosion resistance and acid corrosion resistance.
Example 2
Other matters, as in example 1, a ready-to-eat vegetable meat sauce consists of the following components in parts by weight: 40 parts of soybean oil, 50 parts of plant meat, 9 parts of fermented soya beans, 10 parts of hot peppers, 10 parts of bamboo shoots, 5 parts of sesame, 10 parts of chicken essence, 5 parts of white granulated sugar, 2 parts of spices and 0.07 part of potassium sorbate. Adding soybean oil into a frying pan in the frying step, heating to 132 ℃, starting stirring, and controlling the stirring speed to be more than 35 r/min; adding A, B, C, D and the rest materials in a certain order, parching to give out fragrance, taking out, and taking out at 80 deg.C to obtain sauce E. In the pasteurization step, F is sterilized at 95 ℃ for 50 min.
Example 3
Other matters, as in example 1, a ready-to-eat vegetable meat sauce consists of the following components in parts by weight: 25 parts of soybean oil, 38 parts of plant meat, 5 parts of fermented soya beans, 5 parts of hot peppers, 5 parts of bamboo shoots, 1 part of sesame, 5 parts of chicken essence, 1 part of white granulated sugar, 0.5 part of spices and 0.01 part of potassium sorbate. Adding soybean oil into a frying pan in the frying step, heating to 1312 ℃, starting stirring, and controlling the stirring speed to be more than 35 r/min; adding A, B, C, D and the rest materials in a certain order, parching to give out fragrance, taking out, and taking out at 85 deg.C to obtain sauce E. In the pasteurization step, F is sterilized at 98 deg.C for 30 min.
Example 4
Other matters, as in example 1, a ready-to-eat vegetable meat sauce consists of the following components in parts by weight: 40 parts of soybean oil, 50 parts of plant meat, 9 parts of fermented soya beans, 9 parts of hot peppers, 9 parts of bamboo shoots, 4 parts of sesame, 9 parts of chicken essence, 4 parts of white granulated sugar, 2 parts of spices and 0.06 part of potassium sorbate.
Example 5
Other contents are as in example 1, a vegetable meat instant sauce is composed of the following components in parts by weight: 29 parts of soybean oil, 50 parts of plant meat, 6 parts of fermented soya beans, 6 parts of hot pepper, 6 parts of bamboo shoots, 2 parts of sesame, 6 parts of chicken essence, 3 parts of white granulated sugar and 1 part of spices
And 0.02 part of potassium sorbate.
Example 6
Other contents are as in example 1, the plant meat instant sauce comprises the following components in percentage by mass: 40 parts of soybean oil, 40 parts of plant meat, 9 parts of fermented soya beans, 9 parts of hot peppers, 9 parts of bamboo shoots, 4 parts of sesames, 9 parts of chicken essence, 4 parts of white granulated sugar, 1.5 parts of spices and 0.05 part of potassium sorbate.
Example 7
Other contents are as in example 1, the instant vegetable meat sauce comprises the following components in percentage by mass: 35 parts of soybean oil, 45 parts of plant meat, 8 parts of fermented soya beans, 8 parts of hot peppers, 8 parts of bamboo shoots, 3 parts of sesames, 7 parts of chicken essence, 3.5 parts of white granulated sugar, 1.2 parts of spices and 0.03 part of potassium sorbate.
Example 8
A vegetable meat instant sauce is prepared by screening vegetable meat raw materials, and selecting vegetable meat meeting taste quality requirements; and secondly, pretreating the vegetable oil, the fermented soya beans, the hot peppers and the bamboo shoot raw materials as required, and after the treatment, frying, filling, sterilizing, screening and detecting, storing at normal temperature to obtain the product, wherein the raw materials comprise 24.94 parts by mass of soybean oil, 50 parts by mass of vegetable meat, 5 parts by mass of fermented soya beans, 3 parts by mass of hot peppers, 4 parts by mass of bamboo shoots, 3 parts by mass of sesame, 6 parts by mass of chicken essence, 3 parts by mass of white granulated sugar, 1 part by mass of spices and 0.06 part by mass of potassium sorbate.
The vegetable meat is large granular, regular or irregular, and should not be less than 1cm in size, the similarity of the vegetable meat and the real meat is 90 parts, the product taste is controlled from the source and is at a high value of a control position; the method of pasteurization furthest maintains the stability of the flavor of the product and the minimum degree of loss and change of the mouthfeel.
The main ingredient components comprise the following components by mass calculated by 1 kg of the plant meat instant sauce: 249.4g of soybean oil, 500g of plant meat, 50g of fermented soya beans, 30g of hot pepper, 30g of sesame, 60g of chicken essence and 30g of white granulated sugar. On the basis of meeting the requirement of realizing the product packaging, the vegetable meat consumption is 500g, the consumption is the most, and more vegetable meat is brought into the product to the greatest extent, so that the high protein value, the appearance physical feeling and the product value feeling of the product are improved.
The preparation method of the instant vegetable meat sauce in the embodiment is as follows:
(1) screening and pretreating plant meat: selecting vegetable meat meeting the requirements, and confirming that the similarity between the mouthfeel of the vegetable meat and the mouthfeel of real meat is 90 parts through sensory comparison test; processing the mixture into large particles with the size of 1.5 cm by a dicing machine, and preprocessing the large particles to obtain the diced plant meat.
(2) Fermented soya beans: mixing fermented soya beans with 100 parts of soybean oil with the same amount, uniformly mixing, and standing for more than 1 hour to ensure that the fermented soya beans fully absorb the grease; then mincing by a meat mincer, and preparing the pretreated fermented soya bean sauce by requiring the aperture size of a sieve tray to be 6 mm.
(3) Hot pepper: the color, the fragrance and the taste of the capsicum can be fully extracted by selecting the two-chaste tree capsicum and the pod pepper capsicum in the matching proportion of 50 parts respectively and mixing and matching various capsicums; then processing into granules by a pulverizer, controlling the size of the pepper granules to be 6 mm (the processing specification is not too coarse, not too fine, or the taste is coarse), and preparing the mixed pepper granules.
(4) Bamboo shoot: selecting fresh water bamboo shoots, wherein the fresh water bamboo shoots are required to be crisp and fresh in taste, and processing the fresh water bamboo shoots into dices with the block size of 1.5 cm through a dicing machine. After treatment, the diced bamboo shoots are repeatedly washed with clear water for more than 2 times to help remove peculiar smells such as sour taste and the like possibly brought in the raw materials, and then the processed diced bamboo shoots are prepared.
(5) Frying: adding soybean oil into a frying pan, heating to 130 ℃, starting stirring, and controlling the stirring speed to be more than 35 r/min; then adding pepper granules, and frying until the pepper is fragrant and red and bright; then adding the fermented soya bean paste, and frying until the materials are boiled again at the temperature of 100 ℃; secondly, adding diced bamboo shoots, and frying until the surfaces of the diced bamboo shoots are slightly yellow; finally adding the vegetable meat and the rest materials thereof, frying the materials to boil, uniformly stirring, taking out the materials from the pot at the temperature of 90 ℃, and then obtaining fried sauce;
(6) filling: and (3) pouring the sauce into a glass bottle by a filling machine according to the gram weight requirement that the net content of each bottle is not less than 200 g/bottle, vacuumizing the bottle and screwing a cover synchronously, and setting the vacuum degree value to be 0.07MPA to finish filling to obtain a semi-finished product. (remark: vacuum degree, corresponding vacuum degree value should be set according to different bottle types and the amount of contents)
(7) Post sterilization: pasteurizing, placing the filled semi-finished product in a pasteurization line at 90-95 deg.C, and sterilizing for 45min to obtain sterilized semi-finished product;
(8) screening and checking: inspecting according to product standard, and removing unqualified products.
In the invention, the physicochemical indexes of the plant meat instant sauce are as follows in table 1:
TABLE 1 physical and chemical indexes
| Item | Index (I) | Inspection method |
| Protein (g/100g) | 18.0 | GB 5009.5 |
Sensory requirements, table 2 below:
TABLE 2 sensory requirements
In addition, others such as contaminant limits: compliance with the regulations of GB 2762, mycotoxin limits: the microbial limits are as specified in GB 2761 and are as shown in Table 3:
TABLE 3 microbial limits
The plant meat is graded and screened in the invention, and the specific table is as follows 4:
TABLE 4 vegetable meat Performance index (REFERENCE)
The first-grade vegetable meat is selected, the taste of the vegetable meat is similar to that of real meat by more than 80 parts, and the vegetable meat has certain meat flavor and no beany flavor or slight beany flavor.
Example 9
Other details are as in example 8, the preparation method is that the fermented soybeans are directly processed by a meat grinder to be ground.
The prepared instant sauce has certain bitter taste and is not good to eat.
Test No.)
Setting an experimental group and a control group, wherein the experimental group is the content in example 7; the control was otherwise as in example 7, with no post-sterilization step. The preparation method is the same, and the products have differences as follows:
experimental groups: the oil layer is clear, the inherent smell and the taste of the product are strong, and the test flavor acceptance degree is more than 90%.
Control group: the oil layer looks slightly turbid, the product has certain inherent smell and taste, and the tested flavor acceptance is about 80%.
It can be seen from the above that the post-sterilization step has achieved a good result when applied in the present invention.
While the foregoing shows and describes the fundamental principles and principal features of the invention, together with the advantages thereof, the foregoing embodiments and description are illustrative only of the principles of the invention, and various changes and modifications can be made therein without departing from the spirit and scope of the invention, which will fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (8)
1. An instant vegetable meat sauce product is characterized in that: comprises the following components in parts by weight: 20-40 parts of soybean oil, 35-50 parts of plant meat, 5-9 parts of fermented soya beans, 5-10 parts of hot peppers, 5-10 parts of bamboo shoots, 1-5 parts of sesame, 5-10 parts of chicken essence, 1-5 parts of white granulated sugar, 0.1-2 parts of spices and 0.01-0.07 part of potassium sorbate.
2. The ready-to-eat vegetable meat sauce as claimed in claim 1, wherein: the paint comprises the following components in parts by weight: 25-40 parts of soybean oil, 38-50 parts of plant meat, 5-9 parts of fermented soya beans, 5-9 parts of hot peppers, 5-9 parts of bamboo shoots, 1-4 parts of sesame, 5-9 parts of chicken essence, 1-4 parts of white granulated sugar, 0.5-2 parts of spices and 0.01-0.06 part of potassium sorbate.
3. The ready-to-eat vegetable meat sauce as claimed in claim 1, wherein: the paint comprises the following components in parts by weight: 29-40 parts of soybean oil, 40-50 parts of plant meat, 6-9 parts of fermented soya beans, 6-9 parts of hot peppers, 6-9 parts of bamboo shoots, 2-4 parts of sesame, 6-9 parts of chicken essence, 3-4 parts of white granulated sugar, 1-1.5 parts of spices and 0.02-0.05 part of potassium sorbate.
4. The ready-to-eat vegetable meat sauce as claimed in claim 1, wherein: the vegetable meat has a taste similar to that of real meat by more than 80 parts.
5. The ready-to-eat vegetable meat sauce as claimed in claim 1, wherein: the bamboo shoots are fresh-water bamboo shoots, and are crisp and fresh in taste.
6. The preparation method of the ready-to-eat vegetable meat sauce product according to claim 1, wherein the preparation method comprises the following steps: the method comprises the following steps:
(1) screening and pretreating plant meat: selecting a plant meat raw material which meets the requirement, and dicing the plant meat raw material into large particles to obtain a material A;
(2) fermented soya beans: mixing fermented soya beans with soybean oil in a certain proportion, mincing and sieving with a sieve tray to obtain a pretreated material B, wherein the particle size of the material B is less than or equal to 1 cm;
(3) hot pepper: crushing the hot pepper into particles, wherein the particle size of the hot pepper is less than or equal to 8 mm, and preparing a pretreated material C;
(4) dicing bamboo shoots: dicing bamboo shoots, wherein the particle size is larger than or equal to 1cm, and preparing a pretreated material D;
(5) frying: adding soybean oil into a frying pan, heating and stirring, wherein the stirring speed is more than or equal to 35 r/min; sequentially adding A, B, C, D and the rest materials, frying, taking out, and cooling to 80 deg.C to obtain sauce E;
(6) filling and post-sterilization: carrying out pasteurization after filling;
(7) and (4) storing and transporting.
7. The method for preparing the ready-to-eat vegetable meat sauce as claimed in claim 6, wherein the method comprises the following steps: the sterilization temperature in the step (6) is 90-98 ℃, and the sterilization time is 30-60 min.
8. The method for preparing the ready-to-eat vegetable meat sauce as claimed in claim 6, wherein the method comprises the following steps: and (3) selecting more than 2 varieties of hot peppers.
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| CN202011472289.9A CN112674319A (en) | 2020-12-15 | 2020-12-15 | Instant vegetable meat sauce and preparation method thereof |
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| CN202011472289.9A CN112674319A (en) | 2020-12-15 | 2020-12-15 | Instant vegetable meat sauce and preparation method thereof |
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