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Leisure bean product vegetarian steak flavor improvement solution
Product production process
Pre-treatment of raw materials
Soak thoroughly the dry textured vegetable protein in clean water, until no lump can be felt by hands.
Dehydration and frying
Put well-soaked textured vegetable protein into the machine for dehydration and then fry in the 160℃ oil for 3 min.
Marinating
Weigh ingredients according to the formula, add them into the boiling water, fix them, until they are totally dissolved. Put the fried textured vegetable protein into the prepared brine for marinating.
Dehydration and mixing of ingredients
Take the marinated textured vegetable protein out, leach and cool it for dehydration and mixing.
Ingredient List
| 1 kg product mix ingredient list material (unit g) | |||||
| Serial number | Name | Addition amount(g) | Serial number | Name | Addition amount(g) |
| 1 | Ajinomoto | 6 | 9 | Anti-corrosion | 1 |
| 2 | I+G | 0.4 | 10 | Snow Malone Garlic Flavored Products | 2 |
| 3 | Snowmellon water soluble concentrate powder | 3 | 11 | High-frequency meat essence powder | 2 |
| 4 | Teflon | 2 | 12 | Chili Red Oil | 80 |
| 5 | Cumin powder | 8 | 13 | Pork Paste | 10 |
| 6 | Chicken Powder | 4 | 14 | Snowmellon compound seasoning oil | 5 |
| 7 | Chili Red | 0.6 | 15 | Beef paste | 20 |
| 8 | Roast beef essential oil | 1 | 16 | Soybean extract | 5 |
Product Related
Flavor Type
Barbecue flavor
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Flavor Type
Five Spice Flavor
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Flavor Type
Spicy flavor
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Spicy Series Products
Cooked aroma series products
Flavor Type
Spicy flavor
Spicy oil series
Chili Series
