阅读说明：本技术 一种全素肉松加工方法 (Processing method of whole vegetable dried meat floss ) 是由 单浩东 楼巧云 单海东 张金凤 章冬花 倪宏伟 于 2020-04-15 设计创作，主要内容包括：本发明提供一种全素肉松加工方法。所述全素肉松加工方法包括以下步骤：S1、准备原料：黄豆、白豆、红小豆、白砂糖、黑芝麻、食用植物油、沙棘果油、味精、酱油、食用盐和生姜；S2、将S1中准备的黄豆、白豆和红小豆放置浸泡池中进行浸泡,再将浸泡后黄豆、白豆和红小豆放置在粉碎机中,通过粉碎机对浸泡后的黄豆、白豆和红小豆进行粉碎,再将粉碎后的黄豆渣、白豆渣和红小豆渣进行混合。本发明提供的全素肉松加工方法,不仅提高了食物的鲜味,而且提高了食物的营养,适用于大多素食主义人群的使用,而且在制备方法简单明了,步骤清晰,适用于不同文化程度人群的操作,进一步降低了全素肉松的制备的难度。(The invention provides a method for processing vegetarian dried meat floss. The processing method of the all-vegetable dried meat floss comprises the following steps: s1, preparing raw materials: soybean, white bean, small red bean, white granulated sugar, black sesame, edible vegetable oil, sea buckthorn fruit oil, monosodium glutamate, soy sauce, edible salt and ginger; s2, soaking the soybeans, the white beans and the small red beans prepared in the step S1 in a soaking pool, then placing the soaked soybeans, the white beans and the small red beans in a crusher, crushing the soaked soybeans, the white beans and the small red beans by the crusher, and then mixing the crushed soybean dregs, the white bean dregs and the small red bean dregs. The processing method of the whole vegetable dried meat floss provided by the invention not only improves the delicate flavor of food, but also improves the nutrition of the food, is suitable for most vegetarian people, is simple and clear in preparation method, clear in steps, and suitable for the operation of people with different cultural degrees, and further reduces the difficulty in preparing the whole vegetable dried meat floss.)

1. A method for processing vegetarian dried meat floss is characterized by comprising the following steps:

s1, preparing raw materials: soybean, white bean, small red bean, white granulated sugar, black sesame, edible vegetable oil, sea buckthorn fruit oil, monosodium glutamate, soy sauce, edible salt and ginger;

s2, soaking the soybeans, the white beans and the small red beans prepared in the S1 in a soaking pool, then placing the soaked soybeans, the white beans and the small red beans in a grinder, grinding the soaked soybeans, the white beans and the small red beans by the grinder, then mixing the ground soybean dregs, the white soybean dregs and the small red bean dregs, and finally washing and draining the mixed soybean dregs by a water source;

s3, pouring a part of the edible vegetable oil prepared in the S1 into a powder frying machine, heating, placing the bean dregs, the white bean dregs and the small red bean dregs which are drained in the S2 into the powder frying machine, placing edible salt into the powder frying machine, frying and heating the bean dregs, the white bean dregs and the small red bean dregs through the powder frying machine, and preparing bean powder for later use;

s4, sequentially placing the white granulated sugar, the black sesame, the monosodium glutamate and the ginger prepared in the S1 into a grinder, and grinding and crushing the white granulated sugar, the black sesame, the monosodium glutamate and the ginger through the grinder;

s5, mixing a part of the edible vegetable oil left in the S3 with the white granulated sugar, the black sesame, the monosodium glutamate and the ginger which are crushed in the S4, pouring the mixed product into the bean flour in the S3, adding the soy sauce and the seabuckthorn fruit oil, and finally frying the bean flour to be fluffy to prepare the all-vegetable dried meat floss.

2. The method for processing the vegetarian meat floss according to claim 1, wherein the ratio of the raw materials in S1 is as follows: 35-45 parts of soybeans, 5-10 parts of white beans, 5-10 parts of small red beans, 5-8 parts of white granulated sugar, 3-5 parts of black sesame, 12-14 parts of edible vegetable oil, 5-8 parts of sea buckthorn fruit oil, 5-6 parts of monosodium glutamate, 3-5 parts of soy sauce, 3-6 parts of edible salt and 3-4 parts of ginger.

3. The method for processing the vegetarian meat floss according to claim 1, wherein the soaking time in the S2 is 5-8h, and the soaking temperature is 30-40 ℃.

4. The method for processing the whole vegetable dried meat floss as claimed in claim 1, wherein the mixing time in the S2 is 5-10min, and the draining time is 2-4 h.

5. The method for processing the whole vegetable dried meat floss as claimed in claim 1, wherein the water source in S2 is purified water, and the number of washing times is 3-5.

6. The method for processing the vegetarian meat floss as claimed in claim 1, wherein the temperature inside the powder frying machine in the step S3 is 100-120 ℃, and the soybean dregs, the white soybean dregs and the red bean dregs are fried to be golden yellow.

7. The method of processing whole vegetable dried meat floss of claim 1, wherein the edible vegetable oil in S3 is four fifths of the edible vegetable oil prepared in S1.

8. The method for processing the vegetarian meat floss according to claim 1, wherein white granulated sugar, black sesame, monosodium glutamate and ginger in the step S4 are ground in sequence by single classification.

9. The method as claimed in claim 1, wherein the edible vegetable oil mixed in S5 is heated vegetable oil, and the temperature of the edible vegetable oil is 100-120 ℃.

10. The method for processing vegetarian meat floss of claim 1, wherein the stir-frying temperature in S5 is 50-80 ℃.

Technical Field

The invention relates to the field of preparation of vegetarian dried meat floss, in particular to a method for processing vegetarian dried meat floss.

Background

The vegetarian meat floss is one of vegetarian recipes, the bean curd is used as a main material, the cooking skill of the vegetarian meat floss is mainly frying, the taste belongs to fried flavor, the color is beige, the floss is fluffy and soft, the taste is fresh and salty, the nutritive value is higher, and the vegetarian meat floss is very beneficial to the bone growth of children and old people.

In order to meet the requirements of vegetarian food connalistic people, vegetarian food is prepared into vegetarian meat floss, so that nutritional leisure food is provided for vegetarian food connalistic people, however, the existing vegetarian meat floss and the processing method have certain defects, such as complex preparation, excessive steps and easy loss of raw material nutrition in the preparation process, the preparation of people with different cultural degrees cannot be met, and the production of the vegetarian meat floss is seriously reduced.

Therefore, there is a need to provide a method for processing vegetarian dried meat floss to solve the above-mentioned problems.

Disclosure of Invention

The invention provides a processing method of all-vegetable dried meat floss, which solves the problems that the preparation method is complicated and meets the preparation requirements of people with different cultural degrees.

In order to solve the technical problem, the processing method of the whole vegetable dried meat floss provided by the invention comprises the following steps:

s1, preparing raw materials: soybean, white bean, small red bean, white granulated sugar, black sesame, edible vegetable oil, sea buckthorn fruit oil, monosodium glutamate, soy sauce, edible salt and ginger;

s2, soaking the soybeans, the white beans and the small red beans prepared in the S1 in a soaking pool, then placing the soaked soybeans, the white beans and the small red beans in a grinder, grinding the soaked soybeans, the white beans and the small red beans by the grinder, then mixing the ground soybean dregs, the white soybean dregs and the small red bean dregs, and finally washing and draining the mixed soybean dregs by a water source;

s3, pouring a part of the edible vegetable oil prepared in the S1 into a powder frying machine, heating, placing the bean dregs, the white bean dregs and the small red bean dregs which are drained in the S2 into the powder frying machine, placing edible salt into the powder frying machine, frying and heating the bean dregs, the white bean dregs and the small red bean dregs through the powder frying machine, and preparing bean powder for later use;

s4, sequentially placing the white granulated sugar, the black sesame, the monosodium glutamate and the ginger prepared in the S1 into a grinder, and grinding and crushing the white granulated sugar, the black sesame, the monosodium glutamate and the ginger through the grinder;

s5, mixing a part of edible vegetable oil left in S3 with the white granulated sugar, the black sesame, the monosodium glutamate and the ginger crushed in S4, pouring the mixed product into the bean flour in S3, adding the soy sauce and the sea buckthorn fruit oil, and finally frying the bean flour to be fluffy to prepare the whole vegetable dried meat floss;

the ginger has the effects of relieving exterior syndrome, dispelling cold, warming middle energizer, arresting vomiting, eliminating phlegm and relieving cough; the ginger food is added to the cold-dispelling stomach-warming stomach-;

the white bean is rich in nutrients including protein, fat, saccharide, calcium, phosphorus, iron, dietary fiber, provitamin A, vitamin B1, vitamin B2, vitamin C, cyanogenic glycoside, tyrosinase, etc., and the white bean coat is rich in vitamin B group.

Preferably, the ratio of each group of raw materials in the S1 is as follows: 35-45 parts of soybeans, 5-10 parts of white beans, 5-10 parts of small red beans, 5-8 parts of white granulated sugar, 3-5 parts of black sesame, 12-14 parts of edible vegetable oil, 5-8 parts of sea buckthorn fruit oil, 5-6 parts of monosodium glutamate, 3-5 parts of soy sauce, 3-6 parts of edible salt and 3-4 parts of ginger.

Preferably, the soaking time in the S2 is 5-8h, and the soaking temperature is 30-40 ℃.

Preferably, the mixing time in the S2 is 5-10min, and the draining time is 2-4 h.

Preferably, the water source in S2 is pure water source, and the number of washing times is 3-5.

Preferably, the internal temperature of the powder frying machine in the S3 is 100-120 ℃, and the soybean dregs, the white soybean dregs and the small red bean dregs are fried to be golden yellow.

Preferably, the edible vegetable oil in S3 is four fifths of the edible vegetable oil prepared in S1.

Preferably, in the step S4, white granulated sugar, black sesame, monosodium glutamate and ginger are ground in a single classification mode in sequence.

Preferably, the edible vegetable oil mixed in the step S5 is heated vegetable oil, and the temperature of the edible vegetable oil is 100-120 ℃.

Preferably, the stir-frying temperature in the S5 is 50-80 ℃.

Compared with the related technology, the processing method of the whole vegetable dried meat floss provided by the invention has the following beneficial effects:

the invention provides a method for processing vegetarian dried meat floss, which combines raw materials of soybean, white bean, small red bean, white granulated sugar, black sesame, edible vegetable oil, sea buckthorn fruit oil, monosodium glutamate, soy sauce, edible salt and ginger, not only improves the delicate flavor of food, but also improves the nutrition of the food, is suitable for most vegetarian people, and is simple and clear in preparation method, clear in steps, suitable for the operation of people with different cultural degrees, and further reduces the difficulty in preparing the vegetarian dried meat floss.

Drawings

FIG. 1 is a process diagram of the whole vegetable dried meat floss processing method provided by the present invention;

FIG. 2 is a schematic structural view of the powder frying machine provided by the present invention;

FIG. 3 is a top view of the structure of the powder frying cylinder provided by the present invention;

fig. 4 is a bottom view of the fan blade structure provided in the present invention.

Reference numbers in the figures: 1. the powder frying machine comprises a shell, 2, a cover, 3, a powder frying cylinder, 4, a rotating shaft, 5, a worm wheel, 6, fan blades, 7, a heating plate, 8, a motor, 9, a worm, 10, a discharging pipe, 11 and a discharging valve.

Detailed Description

The invention is further described with reference to the following figures and embodiments.

First embodiment

Referring to fig. 1 and fig. 2, fig. 1 is a step diagram of a method for processing vegetarian meat floss according to the present invention; fig. 2 is a schematic structural diagram of the flour frying machine provided by the invention. The processing method of the all-vegetable dried meat floss comprises the following steps:

s1, preparing raw materials: soybean, white bean, small red bean, white granulated sugar, black sesame, edible vegetable oil, sea buckthorn fruit oil, monosodium glutamate, soy sauce, edible salt and ginger;

s2, soaking the soybeans, the white beans and the small red beans prepared in the S1 in a soaking pool, then placing the soaked soybeans, the white beans and the small red beans in a grinder, grinding the soaked soybeans, the white beans and the small red beans by the grinder, then mixing the ground soybean dregs, the white soybean dregs and the small red bean dregs, and finally washing and draining the mixed soybean dregs by a water source;

s3, pouring a part of the edible vegetable oil prepared in the S1 into a powder frying machine, heating, placing the bean dregs, the white bean dregs and the small red bean dregs which are drained in the S2 into the powder frying machine, placing edible salt into the powder frying machine, frying and heating the bean dregs, the white bean dregs and the small red bean dregs through the powder frying machine, and preparing bean powder for later use;

s4, sequentially placing the white granulated sugar, the black sesame, the monosodium glutamate and the ginger prepared in the S1 into a grinder, and grinding and crushing the white granulated sugar, the black sesame, the monosodium glutamate and the ginger through the grinder;

s5, mixing a part of edible vegetable oil left in S3 with the white granulated sugar, the black sesame, the monosodium glutamate and the ginger crushed in S4, pouring the mixed product into the bean flour in S3, adding the soy sauce and the sea buckthorn fruit oil, and finally frying the bean flour to be fluffy to prepare the whole vegetable dried meat floss;

the ginger has the effects of relieving exterior syndrome, dispelling cold, warming middle energizer, arresting vomiting, eliminating phlegm and relieving cough; the ginger food is added to the cold-dispelling stomach-warming stomach-;

the white bean is rich in nutrients including protein, fat, saccharide, calcium, phosphorus, iron, dietary fiber, provitamin A, vitamin B1, vitamin B2, vitamin C, cyanogenic glycoside, tyrosinase, etc., and the white bean coat is rich in vitamin B group.

The raw material ratio of each group in the S1 is as follows: 35-45 parts of soybeans, 5-10 parts of white beans, 5-10 parts of small red beans, 5-8 parts of white granulated sugar, 3-5 parts of black sesame, 12-14 parts of edible vegetable oil, 5-8 parts of sea buckthorn fruit oil, 5-6 parts of monosodium glutamate, 3-5 parts of soy sauce, 3-6 parts of edible salt and 3-4 parts of ginger.

The soaking time in the S2 is 5-8h, and the soaking temperature is 30-40 ℃.

The mixing time in the S2 is 5-10min, and the draining time is 2-4 h.

The water source in the S2 adopts a purified water source, and the washing times are 3-5 times.

The internal temperature of the powder frying machine in the S3 is 100-120 ℃, and the soybean dregs, the white soybean dregs and the small red bean dregs are fried to be golden yellow.

The edible vegetable oil in the S3 is four fifths of the edible vegetable oil prepared in the S1.

And in the S4, white granulated sugar, black sesame, monosodium glutamate and ginger are sequentially ground in a single classification mode.

The edible vegetable oil mixed in the S5 is heated vegetable oil, and the temperature of the edible vegetable oil is 100-120 ℃.

And the stir-frying temperature in the S5 is 50-80 ℃.

The invention also provides a powder frying machine, which comprises a shell 1 and a cover 2, wherein a powder frying cylinder 3 is fixedly connected between two sides of the inner wall of the shell 1, the bottom of the inner wall of the shell 1 is rotatably connected with a rotating shaft 4, the outer surface of the rotating shaft 4 is fixedly connected with a worm wheel 5, the top end of the rotating shaft 4 penetrates through the powder frying cylinder 3 and extends into the powder frying cylinder 3, the outer surface of one end of the rotating shaft 4 extending into the powder frying cylinder 3 is fixedly connected with a fan blade 6, and the bottom of the fan blade 6 is provided with a heating plate 7;

a motor 8 is fixedly connected to one side of the bottom of the inner wall of the shell 1, an output shaft of the motor 8 is fixedly connected with a worm 9, and the outer surface of the worm 9 is meshed with the outer surface of the worm wheel 5;

a discharge pipe 10 is arranged on one side of the bottom of the inner wall of the powder frying barrel 3, the bottom end of the discharge pipe 10 penetrates through the shell 1 and extends to the outside of the shell 1, and a discharge valve 11 is arranged inside the discharge pipe 10;

the fan blades 6 are arranged in an inclined mode, the inclined angle is 30-40 degrees, the number of the fan blades 6 is three, and the bottoms of the fan blades 6 are in contact with the bottom of the powder frying cylinder;

the material is placed in the fried flour cylinder 3, the worm wheel 5 and the worm 9 can be driven to rotate by starting the motor, the rotating shaft 4 is indirectly driven to rotate, the fan blades 6 are indirectly driven to rotate, and the raw material can be fried by the rotation of the fan blades 6;

through the setting of hot plate 7, can heat flabellum 6, rethread flabellum 6's rotation just can heat the raw materials to stir food material's stir-fry, effectual effect and the efficiency of stir-fry powder work of having improved.

The working principle of the processing method of the all-vegetable dried meat floss provided by the invention is as follows:

soaking prepared soybeans, white beans and small red beans in a soaking pool, then placing the soaked soybeans, white beans and small red beans in a crusher, crushing the soaked soybeans, white beans and small red beans by the crusher, mixing the crushed soybean dregs, white bean dregs and small red bean dregs, and finally washing and draining the mixed bean dregs by a water source;

pouring a part of prepared edible vegetable oil into the interior of a powder frying machine, heating, placing the drained soybean dregs, white soybean dregs and small red bean dregs into the interior of the powder frying machine, placing edible salt into the powder frying machine, frying and heating the soybean dregs, the white soybean dregs and the small red bean dregs through the powder frying machine, and preparing bean powder for later use;

sequentially placing the prepared white granulated sugar, black sesame, monosodium glutamate and ginger in a grinder, and grinding and crushing the white granulated sugar, the black sesame, the monosodium glutamate and the ginger through the grinder;

mixing the rest part of edible vegetable oil with pulverized white sugar, semen Sesami Niger, monosodium glutamate and rhizoma Zingiberis recens, adding the mixed product into bean flour, adding soy sauce and fructus Hippophae fruit oil, and parching the bean flour to obtain whole vegetable dried meat floss.

Compared with the related technology, the processing method of the whole vegetable dried meat floss provided by the invention has the following beneficial effects:

through the combination of the raw materials of the soybeans, the white beans, the small red beans, the white granulated sugar, the black sesame, the edible vegetable oil, the sea-buckthorn fruit oil, the monosodium glutamate, the soy sauce, the edible salt and the ginger, the delicate flavor of the food is improved, the nutrition of the food is improved, the dried meat floss is suitable for most vegetarian people, the preparation method is simple and clear, the steps are clear, the dried meat floss is suitable for the operation of people with different cultural degrees, and the difficulty in preparing the dried meat floss is further reduced.

Second embodiment

A method for processing vegetarian dried meat floss comprises the following steps:

s1, preparing raw materials: soybean, white bean, small red bean, white granulated sugar, black sesame, edible vegetable oil, sea buckthorn fruit oil, monosodium glutamate, soy sauce, edible salt and ginger;

s2, soaking the soybeans, the white beans and the small red beans prepared in the S1 in a soaking pool, then placing the soaked soybeans, the white beans and the small red beans in a grinder, grinding the soaked soybeans, the white beans and the small red beans by the grinder, then mixing the ground soybean dregs, the white soybean dregs and the small red bean dregs, and finally washing and draining the mixed soybean dregs by a water source;

s3, pouring a part of the edible vegetable oil prepared in the S1 into a powder frying machine, heating, placing the bean dregs, the white bean dregs and the small red bean dregs which are drained in the S2 into the powder frying machine, placing edible salt into the powder frying machine, frying and heating the bean dregs, the white bean dregs and the small red bean dregs through the powder frying machine, and preparing bean powder for later use;

s4, sequentially placing the white granulated sugar, the black sesame, the monosodium glutamate and the ginger prepared in the S1 into a grinder, and grinding and crushing the white granulated sugar, the black sesame, the monosodium glutamate and the ginger through the grinder;

s5, mixing a part of the edible vegetable oil left in the S3 with the white granulated sugar, the black sesame, the monosodium glutamate and the ginger which are crushed in the S4, pouring the mixed product into the bean flour in the S3, adding the soy sauce and the seabuckthorn fruit oil, and finally frying the bean flour to be fluffy to prepare the all-vegetable dried meat floss.

The raw material ratio of each group in the S1 is as follows: 35-parts of soybeans, 5 parts of white beans, 5 parts of small red beans, 5 parts of white granulated sugar, 3 parts of black sesame, 12 parts of edible vegetable oil, 5 parts of sea buckthorn fruit oil, 5 parts of monosodium glutamate, 3 parts of soy sauce, 3 parts of edible salt and 3 parts of ginger.

The soaking time in the S2 is 5h, and the soaking temperature is 35 ℃.

The mixing time in the S2 is 5min, and the draining time is 3 h.

The water source in the S2 adopts a purified water source, and the washing times are 3-5 times.

The internal temperature of the powder frying machine in the S3 is 110-130 ℃, and the soybean dregs, the white soybean dregs and the small red bean dregs are fried to be golden yellow.

The edible vegetable oil in the S3 is four fifths of the edible vegetable oil prepared in the S1.

And in the S4, white granulated sugar, black sesame, monosodium glutamate and ginger are sequentially ground in a single classification mode.

The edible vegetable oil mixed in the S5 is heated vegetable oil, and the temperature of the edible vegetable oil is 110-120 ℃.

And the stir-frying temperature in the S5 is 40-60 ℃.

Third embodiment

A method for processing vegetarian dried meat floss comprises the following steps:

s1, preparing raw materials: soybean, white bean, small red bean, white granulated sugar, black sesame, edible vegetable oil, sea buckthorn fruit oil, monosodium glutamate, soy sauce, edible salt and ginger;

s2, soaking the soybeans, the white beans and the small red beans prepared in the S1 in a soaking pool, then placing the soaked soybeans, the white beans and the small red beans in a grinder, grinding the soaked soybeans, the white beans and the small red beans by the grinder, then mixing the ground soybean dregs, the white soybean dregs and the small red bean dregs, and finally washing and draining the mixed soybean dregs by a water source;

s3, pouring a part of the edible vegetable oil prepared in the S1 into a powder frying machine, heating, placing the bean dregs, the white bean dregs and the small red bean dregs which are drained in the S2 into the powder frying machine, placing edible salt into the powder frying machine, frying and heating the bean dregs, the white bean dregs and the small red bean dregs through the powder frying machine, and preparing bean powder for later use;

s4, sequentially placing the white granulated sugar, the black sesame, the monosodium glutamate and the ginger prepared in the S1 into a grinder, and grinding and crushing the white granulated sugar, the black sesame, the monosodium glutamate and the ginger through the grinder;

s5, mixing a part of the edible vegetable oil left in the S3 with the white granulated sugar, the black sesame, the monosodium glutamate and the ginger which are crushed in the S4, pouring the mixed product into the bean flour in the S3, adding the soy sauce and the seabuckthorn fruit oil, and finally frying the bean flour to be fluffy to prepare the all-vegetable dried meat floss.

The raw material ratio of each group in the S1 is as follows: 40 parts of soybeans, 8 parts of white beans, 8 parts of small red beans, 8 parts of white granulated sugar, 4 parts of black sesame, 114 parts of edible vegetable oil, 8 parts of sea buckthorn fruit oil, 6 parts of monosodium glutamate, 5 parts of soy sauce, 5 parts of edible salt and 4 parts of ginger.

The soaking time in the S2 is 7h, and the soaking temperature is 40 ℃.

The mixing time in the S2 is 8min, and the draining time is 3 h.

The water source in the S2 adopts a purified water source, and the washing times are 3-5 times.

The internal temperature of the powder frying machine in the S3 is 100-110 ℃, and the soybean dregs, the white soybean dregs and the small red bean dregs are fried to be golden yellow.

The edible vegetable oil in the S3 is four fifths of the edible vegetable oil prepared in the S1.

And in the S4, white granulated sugar, black sesame, monosodium glutamate and ginger are sequentially ground in a single classification mode.

The edible vegetable oil mixed in the S5 is heated vegetable oil, and the temperature of the edible vegetable oil is 110-130 ℃.

The stir-frying temperature in the S5 is 30-50 ℃.

The above description is only an embodiment of the present invention, and not intended to limit the scope of the present invention, and all modifications of equivalent structures and equivalent processes, which are made by using the contents of the present specification and the accompanying drawings, or directly or indirectly applied to other related technical fields, are included in the scope of the present invention.