HALAL STIR-FRY AND MANUFACTURING METHOD THEREOF

Hereinafter, referenced on the drawing are specific embodiment does not form defined with respect to description of the invention, conversion may have a various can apply various in the embodiment. In addition, the idea of the present invention hereinafter described all the content range and techniques, including the water to replacement should understood to evenly.

Hereinafter the description of number 1, number 2 describes various members such as term used as terms, meaning itself defined correspondingly, one component object are used only distinguished from other components.

The used throughout the specification the same reference number can exhibits the same element.

In the present invention it is apparent that a representation of the backing providing language translators used differently in order not, comprise a plurality of representation. In addition, the hereinafter described in "comprising", "having disclosed" or the term "having disclosed" specification of articles feature, number, step, operation, components, parts or specify a combination be present must be interpreted, another aspect of one or more moveable, number, step, operation, component, component or a combination of these is understood to presence of or additionally pre-times those possibility should not number.

Hereinafter, with reference to the example of the present invention embodiment 1 to 6 also judged also detailed the on-sensors other.

It will do, [lal according to an embodiment of the present invention texture the roasting seafood, meat inch, which vegetables and beef, beef mixture said soy sauce, pepper powder, sugar, oligosaccharide, the garlic which it hardens, sesame oil, pepper and comprising smoke flavor can be.

It will do, [lal powder grains such soy sauce, pepper powder and meat replacement material number and it will do, [lal food using high pressure liquid coolant, nothing [sul rim and popularize of focused in overall extract is food can be number are disclosed.

More specifically, the indonesia seafood texture, such as the setback like nothing [sul rim are in one of the food material, SQUID, long, therefore, may be one inch and , but is most preferably SQUID, such as seafood using texture without limited to week beef shred disapproval.

The seafood is embedded texture after washing the separating cutting can be the range of closing the door. The, 5 to 7 cm X 1 to 2 cm (transverse x longitudinal) cut to size of a texture product which comprises, preferably the size of 6 cm X 1 cm but, without limited to can be changed depending on material type.

In addition, relative to the weight of the entire roasting seafood texture it will do, [lal, 25. 5 To 27. 5% By weight and include, 26. 5% By weight is most preferably disclosed.

The, such that the simulated texture is 25. 5% By weight less than fully exhibited when a plastic makes it difficult to put in, 27. 5% By weight exceeds the tough and strong feeling when taken the pill burden and feel long period may cause a decrease in disclosed.

Meat replacement material comprises meat protein can replace the vegetable protein, soy meat, rice meat, such as can be a legislator, most preferably soy meat.

The, meat during a predetermined period of time after water holes called number range of replacement material can be a stand-alone.

The soy meat pure soy protein condenses to, soy meat using organic solvent is soybean oil remaining after extracting cyclohexane number pot stand-alone non-protein are disclosed.

This soy meat ingestion of improving cholesterol, colon cancer, gastrointestinal cancer, breast cancer, prostate cancer such as colon cancer cancer billion number, number of catalyst billion, billion number stress, at the speed of immune activity and efficacy, osteoporosis, menopausal syndrome is effective as known.

In addition, relative to the weight of the workpiece is the entire roasting meat replacement it will do, [lal, 7. 8 To 9. 8% By weight can be a, 8. 8% By weight is most preferably disclosed.

The, meat replacement material is 7. 8% By weight of the simulated taste too strongly when only and can be less than, 9. 8 Weight % overall feeling similar pressure drop exceeds the difference but it is extreme intoxication inch meat and meat exposing fully put in number would not gastrodia root may cause a decrease in disclosed.

Vegetables cabbage, carrot, onion and leek comprising can be, such that the simulated people equal texture can be cut to size.

In addition, relative to the weight of the entire roasting vegetables it will do, [lal, and 34 to 42% by weight include, preferably 38% by weight and, more specifically cabbage 6. 9 To 8. 9% By weight, carrot 4. 3 To 6. 3% By weight, onion 16. 7 To 18. 7 Weight % and leek 6. 1 To 8. 1% By weight and include, cabbage 7. 9% By weight, carrot 5. 3% By weight, onion 17. 7 Weight % and leek 7. 1% By weight is most preferably disclosed.

This entire roasting it will do, [lal nutritional, taste and preference in accordance with the is optimized content, cabbage is 8. 9% By weight, onion 18. 7% By weight of water is not too much it will do, [lal exceeds the entire roasting taste too strong bitter taste and visual color and applied as to also, onion 16. 7% By weight of the simulated texture holding a system pressure drop is below seasoning sweetness can be inverted triangular screw.

In addition, cabbage, carrot, onion and leek is outside of the range of gastrodia root when said overall number article may cause a decrease in disclosed.

The onion is chiefly made of 100g is 90% drying, protein 1. 1G, about 7 with a carbohydrate. 2G containing in the nanometer range. Which is also rich in vitamins or vitamin C containing 10 provided 20 mg, Ca and P, Fe containing in the nanometer range. The components of the mixed propylallyl disulfide and allyl sulfide are disclosed. It includes a micro heater 50 times the sweetness of sugar solution into at propyl mercaptan vaporizing a portion but formed on the substrate. The sweetness onion with after cooking to be coated. Onion gastrointestinal function to promote blood circulation equipment reinforcing effect enhances flow tides. Cookies onion into blood cholesterol concentration by preventing adult diseases that change in cardiovascular blood flow increasing etc. food. The onion smell effective number seafood and replacement meat the perception industry are disclosed.

General number tank without using the old beef is a sauce and characterized herein used, soy sauce mixture, pepper powder, sugar, oligosaccharide, the garlic which it hardens, sesame oil, pepper and comprising smoke flavor can be, relative to the weight it will do, [lal entire roasting, 21. 57 To 32. 69% By weight and can be included, 26. 63% By weight is most preferably disclosed.

The beef is 21. 57% By weight and less than whip [khom under product number seafood and meat replacement material texture which has insignificantly when a stand-alone cannot taste and preference is lowered, 32. 69% By weight % by weight exceeds the occur whereby beef is the texture and taste of meat product is lowered without perceptible inch overall conditioning can be.

More specifically, relative to the weight of the entire roasting beef it will do, [lal, 9 said soy sauce mixture. 6 To 11. 6 Weight %, pepper powder 6. 1 To 8. 1% By weight, sugar 1. 1 To 3. 1% By weight, oligosaccharide 2. 5 To 4. 5% By weight, the garlic which it hardens 1. 0 To 3. 0, 0 Sesame oil. 2 To 2. 2% By weight, pepper 0. 02 To 0. 04% By weight and smoke flavor 0. 05 To 0. 15% By weight can be comprising, relative to the weight it will do, [lal entire roasting, 10 said soy sauce mixture. 6 Weight %, pepper powder 7. 1% By weight, sugar 2. 1% By weight, oligosaccharide 3. 5% By weight, the garlic which it hardens 2. 0% By weight, sesame oil 1. 2% By weight, pepper 0. 03 0 Weight % and smoke flavor. 1% By weight is most preferably disclosed.

The amount of each material optimizes the number by high pressure liquid coolant in combination with sauce, mixed with preference is more suitable optical fiber at a side PWM number representing roasting can be high pressure liquid coolant. I.e., each materials such as when said wider, taste, preference and may cause a decrease in color and the like are disclosed.

The soy sauce mixture typically used by using alcohol contains a number of components that are soy sauce waves provides the preservation, it will do, [lal moved between high pressure liquid coolant from the internal number for food, powder mixing tank 1308. number number number positive and soy sauce.

The powder the liver alcohol component number resistance to high pressure liquid coolant it will do, [lal food to other.

In addition participant in server in order to function properly cut and can be the same number in the weight ratio of 1:3 mixture by mixing a powder soy sauce and processing methd soy sauce positive number number bath preferably.

I.e., such as by high pressure liquid coolant mixture number said repairing liver, liver powder is completely dissolve the ball chain lever and positive number number can then be properly cut and similar taste.

Liver diameter 9. 6 Weight % when seafood and meat texture number less than inch odor lowered, 11. 6% By weight exceeds the too be woven disclosed.

In the event that the pepper powder mixed in the roasting beef mixed possible, pepper powder is 6. 1% By weight less than visually gastrodia root when indicating possible appropriate mixed high PWM cannot free, 8. 1% By weight exceeds the number occurs too filled with a door can be taken less.

Beef flavor and taste and gives the effect of a mixed sugar and mixed in the oligosaccharide to the reaction in the acid, sugar and oligosaccharides each transmit power range less than said overall mixed too strongly and can be exposed to sweetness, said range exceeds the conditioner can be the entire too strong sweetness is lowered.

A system for reducing the texture of the seafood and meat replacement material to keep the smoke flavor can be improved so that, using the smoke flavor Hickory smoke Oil RS provided 30 most preferably.

Smoke flavor Hickory smoke Oil RS provided 30 collects the best roasting whole gastrodia root number can be high pressure liquid coolant.

Such smoke flavor sources 0. 05% By weight and less than flavor masking effect and odors when inverted triangular screw, 0. 15% By weight and then overall flavor of direction can be reduced extract is rather an antidiabetic.

It will do, [lal it will do, [lal as described relative to the weight of the entire said roasting beans, beef 21. 57 To 32. 69% By weight, meat inch 7. 8 To 9. 8% By weight, such that the simulated texture 25. 5 To 27. 5% By weight to 42% by weight comprising 34 and vegetables can be, relative to the weight it will do, [lal entire roasting, beef 26. 63% By weight, 8 inch meat. 8% By weight, such that the simulated texture 26. 5% By weight % by weight preferably including a 38 and vegetables.

Said manufacturing method of roasting in respect to explain carefully taught it will do, [lal less than 1000.

Figure 1 shows a manufacturing method according to an embodiment of the present invention sequentially indicating flow of roasting it will do, [lal also are disclosed.

The reference also 1, step (S100) of manufacturing method according to an embodiment of the present invention mixed solution number tank it will do, [lal roasting soy sauce, step number bath (S200) sauce, meat inch shape (S300), the texture beef (S400) and closing the seafood and vegetables, meat inch, the texture can be roasted seafood and vegetables comprising mixing (S500).

First, soy sauce (S100) mixed solution prepared in step number is a positive number number number bath solution bath powder soy sauce and processing methd steps soy sauce, soy sauce powder in the weight ratio of 1:3 number number number positive and high pressure liquid coolant mixing can be soy sauce mixture.

In step S100 is soy sauce prepared by the number (S200) number bath sauce mixture obtained by mixing a pepper powder, sugar, oligosaccharide, the garlic which it hardens, sesame oil, pepper and smoke flavor sauce by mixing tank circuit with a number, relative to the weight it will do, [lal whole beans, soy sauce mixture 9. 6 To 11. 6 Weight %, pepper powder 6. 1 To 8. 1% By weight, sugar 1. 1 To 3. 1% By weight, oligosaccharide 2. 5 To 4. 5% By weight, the garlic which it hardens 1. 0 To 3. 0, 0 Sesame oil. 2 To 2. 2% By weight, pepper 0. 02 To 0. 04% By weight and smoke flavor 0. 05 To 0. 15% By weight high pressure liquid coolant mixing can be sauce number, relative to the weight it will do, [lal preferably the entire roasting, 10 said soy sauce mixture. 6 Weight %, pepper powder 7. 1% By weight, sugar 2. 1% By weight, oligosaccharide 3. 5% By weight, the garlic which it hardens 2. 0% By weight, sesame oil 1. 2% By weight, pepper 0. 03 0 Weight % and smoke flavor. 1 Weight % sauce mixing number can be high pressure liquid coolant.

(S300) shape inch meat flavor industry association step number is called holes after inch meat, meat replacement material 14 to 16 minutes after water called clean cloth, towel or the like number of meat replacement material can be a stand-alone prepare holes.

The, called time when water 14 min. dry state called the meat replacement material is sufficiently exposed, 16 minutes and then in the roasted meat inch form such as door can be composed of number occurs.

The seafood and vegetables (S400) closing the seafood and vegetables texture texture is washed and cutting step, such that the simulated 5 to 7 cm X 1 to 2 cm and separating the first texture of a water embedded (transverse x longitudinal) can be cut to size. The seafood texture of 6 cm X 1 cm but preferably a cut to size, without limited to can be changed depending on material type.

In addition, the simulated washed and vegetables in S400 is about the same texture can be cut to size. The seafood and vegetables clothing texture plates process well fluid heat transfer medium is to wing it out as a powerful micrographs.

Beef, inch meat, seafood and vegetables texture (S500) is prepared in the mixing tank and said number roasted beef, inch meat, seafood and vegetables contacted with texture it will do, [lal roasting step number tea with sugar syrup mixing tank are disclosed.

More specifically, first direction in the first step behind seafood and beef meat replacement material, vegetables into and out of the cooking vessel in the first 5 minutes from beef roasted vegetables multivalent fire weak water to seafood and meat replacement material into and out of the first step with a previously non texture mix disclosed.

The, weak in 15 to 25 minutes fire roasting, the roasted most preferably 20 minutes.

Wherein, when time 15 min. roasted materials may not completely wing and, 25 minutes and then too tough texture feeling that door number thereof can is reduced such that the simulated.

In addition, relative to the weight it will do, [lal entire roasting step S500, beef 21. 57 To 32. 69% By weight, meat inch 7. 8 To 9. 8% By weight, such that the simulated texture 25. 5 To 27. 5% By weight to 42% by weight 34 and vegetables mixing roasting apparatus, relative to the weight it will do, [lal entire roasting, beef 26. 63% By weight, 8 inch meat. 8% By weight, such that the simulated texture 26. 5% By weight % by weight preferably roasted by mixing the 38 and vegetables.

The number of said sequence of steps S200 to S400 associate's convenience when tank number bath can be free to change.

In addition, the number of manufacturing method according to an embodiment of the present invention it will do, [lal roasting retort sterilization and germs it will do, [lal it will do, [lal produced therewith is curved grains grains can be further. The, food grains separated from the high pressure liquid coolant in the form of number it will do, [lal user for thermally processing and storage can be taken hereinafter to circulation date which can be long.

Hereinafter, the embodiment examples experiment number which when provided to aid in understanding, the present invention is exemplified ephemeral range limited to examples of the present invention rights to experiment and not the.

[Experiment example 1] Number article commercially available functional inspection according to number article preference setting

Indonesia, market setback as a result of the natives are mixed enjoy strong source irradiated too soon and, therefore very familiar environment thus sea and nitrogen atoms disposed adjacent a number using the natives are useful in an absorbent article thus since access to that conclusions to gain. Suitable number width army SQUID,, long roasting meat replacement to improve cream additionally selecting flow utilizing his HMR number to perform a plastic article.

The, number of commercially available to consumers through product development before related functional inspection whether the preference where the number article, such as article 2 also for establishing the orientation according to number 7 is the development of two commercial number article was functional inspection embodiment.

7 Functional inspection personnel trained medical specialist article two commercial number (2 years or more functional inspection experience with 50 name [25 name man, excitation 25 name]) taste during 30 name selecting relatively excellent color, sweetness, expected, mixed, foods containing conditioning, preference divided into his quantitative description analysis (Quantitative Descriptive Analysis: QDA). Functional assay measurement point 10 (1: very diagnosis, 2 to 4: diagnosis, 5 to 6: usually, 7 to 9: a is, 10: very well sound) in his embodiment.

Of the following [table 1] 3 and also to embodiment results can be shown.

Table 1 herein and also 3 you will, 'large' and 'pico pure circle whistle ring SQUID roasting oligosaccharide processing fatback roasting' overall all items scored the highest is obtained were confirmed.

'Pure circle whistle ring SQUID roasting' preference calculation number thus using only the highest score obtained during roasting chamber even during all item number even very positive reactions on a suitable mixed and soft texture evaluation are obtained.

'Pico large processing fatback roasting paste' as roasting meat using, highest overall preference score job smell of meat obtained other evaluation to the contents of a free number positive estimation of the odor caused some luxury.

As a result of the overall mixed properly controlling the incoming color visually and viewed roasting a broadcast receiving part breaking the opinions to gain.

Thus, the height to width development direction is attached color number taste with a positive reaction within job number or direction has been obtained by using number fragrance dried by industry.

[In the embodiment]

SQUID 26. 5% By weight, soy meat 8. 8 Weight %, cabbage 7. 9% By weight, carrot 5. 3% By weight, onion 17. 7% By weight, leek 7. 1% By weight, 10 soy sauce mixture. 6 Weight %, pepper powder 7. 1% By weight, sugar 2. 1% By weight, oligosaccharide 3. 5% By weight, the garlic which it hardens 2. 0% By weight, sesame oil 1. 2% By weight, pepper 0. 03 0 Weight % and smoke flavor. 1% By weight it will do, [lal roasting his number including a high pressure liquid coolant.

Liver powder mixture in the weight ratio of 1:3 liver number number positive and high pressure liquid coolant mixing number are disclosed.

Said smoke to keep the smoke flavor Hickory smoke Oil RS provided 30 (S1, between (main)) are disclosed.

[Comparison example 1]

SQUID 26. 5% By weight, soy meat 8. 8 Weight %, cabbage 8. 2% By weight, carrot 5. 5% By weight, onion 18. 2% By weight, leek 7. 3% By weight, liver 5. 5% By weight (commercially available the old), red pepper paste 6. 4 Weight %, pepper powder 2. 7% By weight, sugar 2. 2% By weight, oligosaccharide 3. 6% By weight, the garlic which it hardens 2. 1% By weight, 0 ginger. 5% By weight, sesame oil 1. 3% By weight, pepper 0. 03 0 Weight % and smoke flavor. 1 Weight % number including roasting was a high pressure liquid coolant.

Said smoke to keep the smoke flavor Hickory smoke Oil RS provided 30 (S1, between (main)) are disclosed.

[Comparison example 2]

In the embodiment of 0.1 OAKY smoke flavor sources said smoke flavor (O1, ㈜ ability of four [chyu) and the same manner number number on his high pressure liquid coolant.

[Comparison example 3]

Said smoke flavor sources Smoke F1 XH 1 number of 0.1 in the embodiment flavor (XH-a 1, between ㈜) number and number was easy and high pressure liquid coolant.

[Comparison example 4]

Said number of 0.1 in the embodiment smoke flavor sources flavor Smoke F1 XP 7 (XP7, ㈜ between) number and number was easy and high pressure liquid coolant.

[Comparison example 5]

Said smoke flavor sources barbecue flavor barbecue flavor (B1, ㈜ between) number and the same manner in the embodiment of 0.1 number on his high pressure liquid coolant.

[Experiment example 2] Red pepper paste and liver replacement

Red pepper paste and sauce and pepper powder into the mixture without the use of the present invention moved roasting soy sauce number in order to identify whether medicines for use in high pressure liquid coolant in the embodiment example 1 in comparison with general soy sauce taste and not dissolved in taste, texture, preference calculation was assessed.

In the embodiment and comparison example 1 to [table 2] combined in the compositions such as disclosed.

Of Figure 4 (a) and (b) of the present invention is not dissolved in a homepage on medicines for use in liver powder, commercially available soy sauce is evaluated to the result of the present invention properly cut and on pressing a taste not dissolved in, a big difference was that it cannot perceived taste similar.

In addition, in the embodiment 1 and comparison example (B) (A) is further etched by using results, as shown in form is nearly comparable to the appearance of two roasting is also 5 appears to be but taste, texture, preference factor out making sure that differ, in the embodiment of the simple functional inspection result produced form but slightly more under retiring (B), confirming the higher taste and gastrodia root were.

[Experiment example 3] Smoke direction The functional inspection

In the embodiment and comparison example 2 to 5 smoke flavor preference calculation according to assess functional inspection was embodiment.

In the embodiment and comparison example 2 to 5 functional inspection personnel trained professional (2 years or more functional inspection experience with 50 name [25 name man, excitation 25 name]) taste during relatively excellent 30 name sweetness for detection, expected, mixed, smoke flavor, preference divided into his quantitative description analysis (Quantitative Descriptive Analysis: QDA). 5 Functional assay measurement point (1: very diagnosis, 2: diagnosis, 3: normal, 4: a is, 5: very good sound) in his embodiment.

Of the following [table 3] and 6 embodiment results can be shown to also.

Table 3 and in Figure 6 you will, comparison example 2 to 4 includes a smoke flavor sources to do not be lost but, while in the embodiment the user feels the smoke flavor sources is completely catch at the flavor and odor of meat that is improved bean extract is able to confirm that the highest queue.

With reference to the attached drawing of the present invention in the embodiment above described but, in the present invention is technical idea or person with skill in the art is provided to essential features of the present invention without changing other specific embodiment may be understood that can form are disclosed. The exemplary in the embodiment described above is not limiting all sides which are disclosed.