Ingredients

Soy protein
Soybeans are known as the “meat of plant protein”.
Soy protein, as the name suggests, is the protein extracted from soybeans. Soy protein is the only complete protein of plant origin that not only provides essential amino acids, but is also easily absorbed and utilized by the body.

Soy protein is processed at high temperatures and pressures to form soy tissue protein, which has good water absorption and oil retention, as well as a good fibrous structure and a texture similar to meat. Soybean tissue protein is available in a variety of shapes such as bubbles, lumps, and flakes, so that it can be selected according to the shape of the product at the time of processing.

Wheat Protein
Wheat protein, also known as gluten, is a natural protein extracted from wheat flour, with a protein content as high as 75%-85%, containing fifteen kinds of amino acids necessary for the human body, and is a nutritious plant protein resource.

Processing of Soy Protein-based Vegetarian Meat Food

At present, most of the vegetarian meat food we see in the market is soy protein products, such as vegetarian roast duck, beef jerky, dried plum buckle meat, vegetarian lotus root meatballs, vegetarian ham and sausage, etc. Then, let’s take a look at how vegetarian roast duck is made.

1. Processing of Vegetarian Roast Duck
Vegetarian roast duck is a kind of vegetarian meat food preserved at room temperature, its main raw material is soybean tissue protein, and then made by mold shaping, steaming, deep-frying, stir-frying and other processes. Vegetarian roast duck is no less than real roast duck in terms of color, aroma, taste as well as nutrition, and it is one of the most favored foods among vegetarian meat foods, as well as one of the vegetarian meat foods with the largest number of processing links. So how is it made?

Soy Tissue Protein Rehydrated
The dry soaked soybean tissue protein is first rehydrated and soaked to soften the protein tissue, making sure to soak it in cool water, with the water level not exceeding that of the dry soybean tissue protein. After 3-4 hours of soaking, when the soybean tissue protein is completely eaten through the water, the fibrous filaments inside appear, it is soaked.

Dehydration
After rehydration, the soaked soybean tissue protein will be fished out, and the centrifuge will be used for dewatering, when there is no water coming out of the outlet of the centrifuge, the centrifuge will be stopped slowly at a high speed, and the material can be discharged for chopping.

Chopping
Chopping is to use the high-speed rotating blade of the chopper to cut the dehydrated soybean tissue protein into shredded veggie meat, which is easy to use in the next step. To chop, press the slow switch first, rotate for half a minute, then press the fast switch and let it chop gradually so that the shredded veggies will have a more uniform shape. After 2-3 minutes of chopping, the strips of shredded veggie meat are done. Then it’s time to mix the filling.

Stuffing
Stuffing is the process of mixing the main ingredient, shredded veggie meat, and the toppings with a stuffing machine to make the veggie meat mixture for the next step of molding. The main ingredients used are soybean emulsified oil, soy protein powder, soy sauce, salad oil, five-spice powder and water. The reference dosage of the main ingredients and toppings are 70% and 30% each. In addition the proportion of various ingredients is not set in stone, and can be adjusted appropriately according to personal or consumer tastes. Stir for about 5 minutes.

Molding
After mixing the stuffing, put the stuffing into the prepared roast duck molds to set the shape. To do this, first open the mold, put a layer of plastic wrap, then put the weighed veggie stuffing on the plastic wrap, and spread the stuffing according to the shape of the mold, then press it with the lid of the mold to set the shape, then seal the veggie stuffing with the plastic wrap, tighten the lid of the mold, and then put the mold into the steaming car, ready for steaming.

Steaming
Steaming is a cooking process that uses steam from the steamer to steam the veggie meat filling in the mold, and also to shape the veggie meat filling into the shape of a roast duck. Steaming temperature is about 100 ° C. After 20 minutes of steaming, the steamer can be pushed out, and then cool water should be used to cool down the mold, so that the “meat” of the vegetarian roasted duck will be more tender to eat.

Cutting
Steam cooked, open the mold, take out the vegetarian roast duck, remove the plastic wrap on top, then you look again, one by one pores are clearly visible, they really look like a cooked duck it! Then cut the duck into cubes for deep frying.

Deep Frying
Deep frying is necessary to give the vegetarian duck a crispy texture on the outside and in the center. Frying is carried out in a continuous automatic fryer. The frying temperature should be controlled between 160℃-180℃ for 1 minute, so that the fried veggie duck is golden brown and just right.

Frying
After deep-frying, in order to make the vegetarian roast duck more palatable, but also to add some seasonings, fried to taste, also known as honey sauce. Seasonings mainly include soy sauce, yellow sauce, liquid xylitol, plant flavor, etc. The reference ratios of main ingredients and seasonings are 80% and 20% respectively. Stir-frying can be carried out using a universal stir-fry food machine. When stir-frying, put in the seasonings first, open the pot, then put in the vegetarian roast duck pieces, stir-fry for 2-3 minutes, when the sauce fully radiance uniform duck pieces, it can be released.

2. Processing of Beef Jerky
The beef jerky mentioned here is a kind of leisure food kept at room temperature, with beef-like fiber, hand-tearing like meat, texture like meat and taste like meat.
It is processed with soybean tissue protein as the raw material, then let’s take a look at the specific operation.

Squeeze
The block of soybean tissue protein rehydration, dehydration, and then use the vegetable cutting machine for extrusion, which will make the block of raw material tissue fibers become loose, soft, for the next step in the dip juice into the flavor to create conditions.

Dip juice
Dipping is to dip the prepared soup into the cubic raw materials, so that they become the desired flavors. The reference ingredients for the stock sauce are: soy sauce, liquid xylitol, and pepper powder.
After squeezing, the block of veggie meat is laid out flat in a stainless steel container, after laying out a layer, evenly sprinkle a layer of soup sauce and gently press it with your hands, and so on in a cycle, laying it until it is 2/3 away from the container. Soak in the juice for 4 hours to fully saturate the ingredients with the stock.

Drying
Arrange the cubes of veggie meat soaked in juice on a mesh baking tray and push them into the hot air circulation oven for drying at 80℃-90℃, which is a temperature that can both dry the veggie meat and achieve the effect of sterilizing the meat. When drying, every half an hour, open the oven and turn the blocks of vegetarian meat to make them heat evenly. Drying for about 2 hours is sufficient.

Hand-tearing
Hand-tearing is to tear the dried cubes of vegan meat into strips by hand, so that the texture of the “beef” comes out, but also to facilitate the next step in the frying of more flavorful, so that it is softer and more palatable to eat. Hand tearing, to follow the grain of the block of vegetarian meat tearing, both good tearing, but also to make the “beef” tissue fiber more obvious.

Stir-frying
After hand-tearing the beef jerky, the taste is still a bit poor, then it will also be fried, in order to achieve the best results.
Stir frying ingredients are: soybean meal, chili powder, licorice powder, red yeast rice powder, cumin powder, salt, edible vegetable oil, liquid vegetable flavor, etc., the amount to not more than 20% of the total amount of appropriate, when stir-fried to the hot air, the hand grasped up to eight dry, it can be out of the pot.

3. Dried plum buckle meat practice
Dried plum buckle meat is a kind of fast food form, we only need to heat it up when we eat it.
It is also made of soybean tissue protein, mixed with stir-fried prunes and deep-fried veggie meat slices. The specific process is as follows.

Slicing
After rehydrating and dehydrating the sliced soybean tissue protein, it is to be cut into regular button-shaped sizes and set aside.

Frying
In order to make the vegetarian meat slices have a flavorful taste, after slicing, the vegetarian meat slices also need to be deep-fried. The temperature of the oil should be controlled between 165℃-170℃, and deep-frying for 1 minute is sufficient.

Cleaning the prunes
“Button meat” has, we will prepare the plum cabbage. First, wash the desired plum cabbage until the water is clear.

Shredding
Shredding is the process of cutting the washed umeboshi into thin julienne strips, about 1cm wide. After cutting, soak in water for 4 hours so that the salt in the umeboshi will lighten up a bit. After soaking, use your hands to squeeze out the water and prepare for stir-frying.

Stir-frying
Stir-frying cooks the umeboshi and adds toppings to make it more flavorful. The main ingredients are sliced mushrooms, bamboo shoots, edible vegetable oil, soy sauce and liquid vegetable flavor. The reference amounts of umeboshi and toppings are 70% and 30% respectively, and they are stir-fried until they open.
Then the stir-fried preserved mustard greens and sliced veggie meat are packaged together, and it becomes a convenient and nutritious dried plum buckle meat to eat.

4. Vegetarian ham and sausage processing
Vegetarian ham sausage is a kind of vegetarian meat food that can be stored at room temperature.

Stuffing
After rehydrating, dehydrating and chopping the blistered soybean tissue protein, the ham and sausage is stuffed with some ingredients in order to make the meat more delicate.
The ingredients include: cinnamon powder, pepper powder, licorice powder, salt, liquid xylitol, mushroom extract, soy sauce, liquid vegetable flavor, soy protein powder, red yeast rice powder, etc. The reference ratios of main ingredients and toppings are 75% and 25%. After mixing, stir evenly in the stuffing mixer for about 10 minutes, and then the enema is ready.

Enema
Before the enema, it is better to soak the casing in water first to soften the casing and facilitate the enema operation. Then put the casing onto the automatic enema machine for automatic enema.

Steaming
After the enema is done, put the ham sausage into the steaming car, and then push it into the steaming box for steaming. The steaming temperature is 90℃-100℃, and the ham sausage will be cooked after 20 minutes of steaming. Then the ham sausage high temperature sterilization, packaging, to here vegetarian ham sausage is processed.

5. Vegetarian lotus root balls processing
Vegetarian lotus root meatballs are also one of the room temperature series of vegetarian meat products.

Mixing
Clean the fresh lotus root and chop it. Meanwhile, rehydrate, dehydrate and chop the soybean tissue protein as well, and then mix it with vegetable oil, liquid vegetable flavor, soy sauce, mushroom extract, etc. The reference ratios of lotus root, soybean tissue protein and ingredients are 20%, 70% and 10% respectively. Then mix them well with a mixer, mix for 3-5 minutes and discharged.

Hand molding
Hand forming is the mixing of the vegetarian meat mixture hand kneaded into a ball shape, laid flat on a tray, the diameter of the ball size of about 2 cm, too large for the next step of deep-frying.

Deep Frying
Deep-frying is to make the meatballs taste good, and secondly, it can also cook the raw meatballs, when deep-frying, the temperature should be mastered between 165℃-170℃, and the time is 1 minute. After deep-frying, the balls will be burnt on the outside and tender on the inside, with a golden color.

Stir-frying
Stir-frying can further improve the flavor of the meatballs. The ingredients for stir-frying are soy sauce, liquid vegetable flavor and apple juice, etc. The reference ratios of main ingredients and ingredients are 95% and 5%. Once the pan is turned on, be careful not to stir-fry for too long, otherwise the balls will break and produce crumbs, affecting the texture. Usually frying for 2-3 minutes is enough to get out of the pot for packaging.

Processing of wheat protein-based vegetarian meat food

Eighteen Lohan
Eighteen Lohan is processed with wheat protein, also known as gluten, as the main raw material and a mixture of about eighteen ingredients, known as Eighteen Lohan.
Let’s take a look at its first process – modulation of gluten.

Gluten modulation
Modulation of gluten, gluten and cool water to 1:1.5 ratio of mixing, because the toughness of gluten is larger, add water, we must force the gluten and water to fully mix evenly, to prevent lumps, as we usually and the same as the pasta. After mixing, save (read wake up) for one hour, the elasticity and tendon of gluten will come out.

Cutting
After the gluten is ready, cut them into small pieces weighing 7g-12g, and make sure to cut them into cool water so that they are independent of each other, because gluten is very sinewy, and if you don’t put them into water after cutting them, they will stick together, which is unfavorable for operation.

Pre-cooking
Pre-cooking is to blanch the skin of the cut pieces of gluten, the method is to make the water temperature in the steam sandwich pot rise to between 90℃-100℃, then put the pieces of gluten into the pot, after that, it is necessary to stir it immediately, otherwise they will stick together again, cook for about 1 minute, when the gluten floats in the pot, that is to say, when the gluten is cooked to five minutes, it is necessary to fish them out of cold water, and reserve them for later.

Deep Frying
Deep frying is mainly for the texture and shaping of the gluten. After pre-cooking, put the gluten into a continuous automatic deep fryer. Control the frying temperature below 180℃ and the time is 1 minute and a half, so that the gluten will puff up and form spherical bubbles. If the temperature and time are not well controlled, the gluten will be deflated and not puffed up, which will seriously affect the taste and appearance.

Frying
After frying, the gluten is mixed with about eighteen ingredients and stir-fried. The ingredients for stir-frying include: soybeans, peanuts, lotus seeds, mushrooms, fungus, bamboo shoots, konjac, shredded ginger, goji berries, soy sauce, sesame oil, liquid xylitol, edible vegetable oil, five-spice powder, liquid vegetable flavoring, white pepper, star anise powder, salt, and mushroom seasoning. The reference amounts of main ingredients and toppings are 65% and 35% respectively.
When stir-frying, stir the materials while stir-frying to prevent paste in the pan. After opening the pan and stir-frying for another 1-2 minutes, the eighteen luohan is ready.
This Eighteen Luohan dish not only satisfies people’s visual enjoyment, but also more than eighteen kinds of selected ingredients are naturally full of nutrition.
After the eighteen luohan is out of the pot, it should be vacuum-packed while it is still hot. Then after high temperature sterilization, metal detection and secondary packaging, it is ready for storage.