Traditional Chinese Plant Protein Foods: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Plant Protein Foods. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 3511 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Plant protein foodBasic principles When adding oil to the tissue-like vegetable protein raw material, lecithin and ethanol are added to the oil in advance, and then added to the tissue-like vegetable protein raw material after stirring and mixing, so that the oil can penetrate and adsorb inside the raw material tissue.In the past, lecithin was also used as an emulsifier when adding fats and oils to protein food ingredients. However, this method of using lecithin alone cannot fully penetrate and adsorb the oil into the tissue of the plant protein raw material, and the rehydration time is long, and a large proportion of the oil is separated during the rehydration. After adding a mixture of oil, lecithin and ethanol to plant protein raw materials, the above-mentioned adverse phenomena were eliminated.Types and amounts of oils, lecithin, and ethanol components. The oils used are various vegetable oils such as soybean oil, corn oil, safflower oil, palm oil, and hydrogenated oils of these oils, or various animal fats such as beef tallow, lard, or mixed fats of these animal fats. There are no special restrictions on the amount of addition, …
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Lei Cheng
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