阅读说明：本技术 一种素大肠生产工艺 (Vegetarian large intestine production process ) 是由 龙伟 龙俊 刘维红 陈聪涵 陈宇 于 2020-03-18 设计创作，主要内容包括：本发明提供了一种素大肠生产工艺,涉及食品加工技术领域。一种素大肠生产工艺,包括以下步骤：(1)煮料；(2)捣碎；(3)配调味汤；(4)混和搅拌；(5)压制成型；(6)消毒包装。本发明通过对配料种类和配重的不同选取,生产出香辣、酸甜、酱香等口味的素大肠,满足更广的客户群体的需求,且通过面筋和食用胶的搅拌融合,使素大肠更有嚼劲更容易成型,通过设计的由压棍、外壁和内轴组成的压制成型器具,不仅结构简单,还将混合后的原料压制成大肠形状,使菜品更像,且在包装时按照30cm整根包装和3cm小段包装两种方式,更便于不同客户群体选择。(The invention provides a vegetarian large intestine production process, and relates to the technical field of food processing. A production process of vegetarian large intestine comprises the following steps: (1) cooking; (2) mashing; (3) preparing seasoning soup; (4) mixing and stirring; (5) pressing and forming; (6) and (6) sterilizing and packaging. The vegetable sausage with the tastes of spicy, sour and sweet, sauce and the like is produced by selecting different ingredients and weights, the requirements of wider customer groups are met, the vegetable sausage is chewy and easy to form by stirring and fusing gluten and edible gum, the mixed raw materials are pressed into the shape of the sausage by a designed press forming device consisting of a pressing rod, an outer wall and an inner shaft, the vegetable is more similar, and the vegetable is convenient to select by different customer groups by adopting two modes of whole package of 30cm and small package of 3cm during packaging.)

1. The production process of the vegetarian large intestine is characterized by comprising the following steps: the method comprises the following steps:

(1) boiling materials: selecting soybeans on the market, cleaning, putting the soybeans into a pot, boiling the soybeans for 20 minutes with soft fire after the soybeans are boiled in the pot, taking out the soybeans, and draining water;

(2) mashing: fully mashing the boiled soybeans to enable the soybeans to be in a paste shape;

(3) preparing seasoning soup: purchasing common ingredients on the market, and mixing and preparing seasoning soup with different tastes according to different types and different proportions;

(4) mixing and stirring: cutting the purchased gluten into thin strips with the thickness of 2mm, mixing and stirring the thin strips with the mashed soybeans, the seasoning soup and the edible gum according to the mass ratio of (the mashed soybeans: the gluten: the seasoning soup: the edible gum: 10:2:2: 1);

(5) and (3) pressing and forming: making the mixed raw materials into a large intestine shape by a designed compression molding device;

(6) and (4) sterilizing and packaging: and (5) bagging according to the packaging requirement after sterilization.

2. A vegetarian large intestine production process according to claim 1 wherein: in the step (3), the spicy ingredient soup is prepared by the following steps: 100g of peanut oil, 300g of hot pepper, 100g of red oil, 50g of soy sauce, 50g of ginger, 50g of garlic, 40g of caraway, 50g of pepper powder, 50g of kamun and 50g of sesame oil.

3. A vegetarian large intestine production process according to claim 1 wherein: in the step (3), the sour and sweet ingredient soup is prepared by the following steps: 80g of salt, 50g of white soy sauce, 100g of white sugar, 100g of vinegar, 40g of green onion, 40g of ginger, 50g of garlic, 30g of monosodium glutamate and 50g of sesame oil.

4. A vegetarian large intestine production process according to claim 1 wherein: in the step (3), the sauce-flavored ingredient soup is prepared by the following steps: 50g of soy sauce, 40g of sugar, 50g of pepper, 40g of cinnamon, 20g of anise, 20g of dried orange peel, 20g of fennel, 20g of clove, 30g of bay leaf, 40g of tsaoko amomum fruit, 30g of scallion, 40g of garlic and 50g of old ginger.

5. A vegetarian large intestine production process according to claim 1 wherein: in the step (5), the pressing forming tool comprises a pressing roller (7), an outer wall (8) and an inner shaft (9), the bottom of the pressing roller (7) is attached to the inner side of the outer wall (8), a sector at the top of the inner shaft (9) is attached to an inclined plane at the inner side of the outer wall (8), a sector of the inner shaft (9) is connected with a shaft diameter at the bottom in a welding mode through a metal roller, and a circular cavity is formed between the shaft diameter at the bottom of the inner shaft (9) and the hole diameter at the bottom of the outer wall (8).

6. A vegetarian large intestine production process according to claim 1 wherein: and (6) sterilizing by adopting ultraviolet rays, and packaging the vegetarian large intestine according to the length of 30cm before packaging, or cutting the vegetarian large intestine into 3cm sections for bagging.

Technical Field

The invention relates to the technical field of food processing, in particular to a vegetarian large intestine production process.

Background

In the vegetable food, a meat-imitated vegetable food is particularly attractive, although the meat-imitated vegetable food is made of non-animal raw materials, the appearance, the color, the taste and even the taste of the meat-imitated vegetable food are very similar to those of meat-imitated vegetable food.

Disclosure of Invention

In order to overcome the problems in the prior art, the invention provides a production process of vegetarian large intestine.

In order to achieve the purpose, the invention provides the following technical scheme: a production process of vegetarian large intestine comprises the following steps:

(1) boiling materials: selecting soybeans on the market, cleaning, putting the soybeans into a pot, boiling the soybeans for 20 minutes with soft fire after the soybeans are boiled in the pot, taking out the soybeans, and draining water;

(2) mashing: fully mashing the boiled soybeans to enable the soybeans to be in a paste shape;

(3) preparing seasoning soup: purchasing common ingredients on the market, and mixing and preparing seasoning soup with different tastes according to different types and different proportions;

(4) mixing and stirring: cutting the purchased gluten into thin strips with the thickness of 2mm, mixing and stirring the thin strips with the mashed soybeans, the seasoning soup and the edible gum according to the mass ratio of (the mashed soybeans: the gluten: the seasoning soup: the edible gum: 10:2:2: 1);

(5) and (3) pressing and forming: making the mixed raw materials into a large intestine shape by a designed compression molding device;

(6) and (4) sterilizing and packaging: and (5) bagging according to the packaging requirement after sterilization.

Preferably, in the step (3), a spicy ingredient soup is prepared by: 100g of peanut oil, 300g of hot pepper, 100g of red oil, 50g of soy sauce, 50g of ginger, 50g of garlic, 40g of caraway, 50g of pepper powder, 50g of kamun and 50g of sesame oil.

Preferably, in the step (3), a sour and sweet ingredient soup is prepared by: 80g of salt, 50g of white soy sauce, 100g of white sugar, 100g of vinegar, 40g of green onion, 40g of ginger, 50g of garlic, 30g of monosodium glutamate and 50g of sesame oil.

Preferably, in the step (3), a sauce-flavored ingredient soup is prepared by: 50g of soy sauce, 40g of sugar, 50g of pepper, 40g of cinnamon, 20g of anise, 20g of dried orange peel, 20g of fennel, 20g of clove, 30g of bay leaf, 40g of tsaoko amomum fruit, 30g of scallion, 40g of garlic and 50g of old ginger.

Preferably, in the step (5), the press forming tool comprises a press roller, an outer wall and an inner shaft, the bottom of the press roller is attached to the inner side of the outer wall, a sector of the top of the inner shaft is attached to an inclined plane of the inner side of the outer wall, a sector of the inner shaft is connected with the shaft diameter of the bottom of the inner shaft in a welding mode through a metal roller, and a circular cavity is formed between the shaft diameter of the bottom of the inner shaft and the hole diameter of the bottom of the outer wall.

Preferably, in step (6), the vegetarian sausage is sterilized by ultraviolet rays, and packaged according to the length of 30cm before packaging, or cut into 3cm small sections for bagging.

Compared with the prior art, the invention has the beneficial effects that:

(1) the vegetarian sausage production process has the advantages that the vegetarian sausage with the tastes of spicy, sour and sweet, sauce flavor and the like is produced by selecting different ingredients and weights, the requirements of wider customer groups are met, and the vegetarian sausage is chewy and easy to form by stirring and fusing gluten and edible gum.

(2) The vegetarian sausage production process has the advantages that through the designed press forming device consisting of the pressing rod, the outer wall and the inner shaft, the structure is simple, the mixed raw materials are pressed into the shape of the sausage, the dish is more like, and the sausage is packaged in two modes of 30cm whole root packaging and 3cm small section packaging, so that different customer groups can select the sausage more conveniently.

Drawings

The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the principles of the invention and not to limit the invention.

FIG. 1 is an overall flow diagram of the present invention;

FIG. 2 is a schematic view of a press forming tool of the present invention;

FIG. 3 is a schematic view of a press forming tool assembly of the present invention.

In the figure: 7 pressing rod, 8 outer wall and 9 inner shaft.

Detailed Description

The present invention will be described in further detail with reference to the following drawings and examples. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.

Referring to fig. 1, the present invention provides a technical solution: