61results about "Vegetarian ingredients" patented technology

The invention discloses a vegetarian diet set meal. The vegetarian diet set meal comprises following raw materials, sticky rice, coix seed, black rice, corn, buckwheat grain, oat, milled glutinous broomcorn millet, millet, unpolished rice, sorghum rice, wheat, barley, lucid ganoderma, hazelnut kernel, pine nut kernel, pistachio nut kernel, apricot kernel, sunflower seed kernel, peanut kernel, ginkgo kernel, soybean, black soya bean, black kidney bean, circassian bean, mung bean, pea, broad bean, chickpea, hyacinth bean, sword bean, petits pois, kidney bean, snow bean, green soy bean, dwarf bean, winged bean, hickory kernel, cowpea, pumpkin seed, cashew nut, grape seed, cucumber seed, purple perilla seed, lettuce seed, brassica juncea var seed, Chinese waxgourd seed, bitter gourd seed, chayote seed, gold towel gourd seed, towel gourd seed, winter squash seed, cucurbita pepo seed, bottle gourd seed, and celery seed. According to a preparation method, 159 raw materials which are used contain the comprehensive nutrients needed by human body, nutrient balance and sufficiency are achieved, requirements of people on nutrients are satisfied effectively, effect is excellent, and only natural food materials are used.

The invention provides a fruit and vegetable meal replacing food bar, which comprises the following components in percentage by weight: 10 to 40% of freezed and dried vegetable and fruit, 5 to 25% of syrup, 5 to 25% of sugar alcohol, 3 to 10% of grease, 5 to 30% of cereal, and 10 to 30% of powder. Nutrients of natural fruit, vegetable, edible fungus, and a plurality of cereals are integrated into the food bar; the food bar is easy to carry, and is user-friendly; when a user eats the food bar, he obtains energy, and at the same time he conveniently and quickly obtains a plurality of nutrients of vegetable and fruit.

The invention discloses non-beany high protein meat-like vegetarian food and a preparation method thereof. The non-beany high protein meat-like vegetarian food is mainly prepared from, by weight, 45 to 55 parts of raw soybean meal, 11 to 17 parts of low temperature soybean meal, 10 to 20 parts of isolated soy protein powder, 15 to 25 parts of wheat gluten and 1 to 3 parts of red yeast rice powder. The method includes the steps of mixing all of the raw materials, adding water, stirring, and extruding for forming a strip semi-finished product; drying, soaking in seasoning water, dehydrating, spin-drying, frying at high temperature, pickling with a pickling agent, uniformly mixing after adding egg white powder, bagging, vacuumizing, and finally obtaining a finished product after performing high temperature sterilization. The relative content of beany flavor substances of volatile substances of the non-beany high protein meat-like vegetarian food is reduced to 14.76%, so that people can hardly taste the beany flavor.

The invention relates to the technical field of food processing, and discloses a fat mimic and an application thereof in Sichuan style sausages. The fat mimic comprises konjac glucomannan, oat bran extract and carrageenan used as base materials, and comprises water, olive oil and calcium hydroxide used as auxiliary materials. The base materials comprising konjac glucomannan, oat bran extract and carrageenan and the auxiliary materials comprising olive oil and calcium hydroxide are mixed with water, and the obtained mixture is added to a die and is disposed to form the solid fat mimic like pig back fat. The fat mimic has natural fat like physical properties, the auxiliary materials used in the invention have some functional characteristics, and the fat mimic has no hidden health troubles, so the fat mimic can be used in the Sichuan style sausages as a pig back fat substitute in order to reduce the fat content of the Sichuan style sausages.

The invention belongs to the field of food, and provides a vegetable meat sausage and a preparation method thereof. The vegetable meat sausage comprises the following raw materials by weight: 15-40% of vegetable protein, 10-20% of vegetable oil, 1-5% of water-soluble colloid, 1-10% of starch, 0.2-5% of an emulsifier, 0.1-1% of a flour product improver, 1-10% of seasonings and essence and the balance of ice water. The vegetable meat sausage is prepared by adding seasonings and non-meat-source essence and performing chopping, stirring, filling or high-temperature sterilization and packaging processes. The process formula of the prepared vegetable meat sausage can be used for preparing sausages, vegetable meat hams or vegetable meat products with other shapes or filling modes. The vegetable meat sausage has the unique elastic and crisp feeling and shredded meat feeling of the chopped meat sausage, has the protein content up to 20% or above, and is a high-protein vegetarian product.

The invention belongs to the field of food processing, and provides a processing method of vegetable protein substitute meat. The processing method comprises the following steps: (1) soaking and tumbling vegetable tissue protein and liquid emulsion; (2) filling the plant tissue protein obtained in the step (1) with a liquid emulsion through a vacuumizing process; (3) adding a colloid adhesive into the plant tissue protein obtained in the step (2) and tumbling; (4) enabling the surface layer of the plant tissue protein obtained in the step (3) to be full of a colloid adhesive through a vacuumizing process; and (5) pressing the mixture of the plant tissue protein and the colloid adhesive in the step (4) into a shape by using a mold, and heating, curing and shaping to obtain the vegetable protein substitute meat. The vegetable protein substitute processed by the method is large in meat loaf, juicy and tender in taste, the plant tissue egg fiber is full of fat, and rich grease exists during frying.

The invention discloses a plant protein type lunch sausage. The plant protein type lunch sausage contains the following components in parts by weight: 15-20 parts of textured soybean proteins, 3-8 parts of isolated soybean proteins, 10-18 parts of wheat proteins, 10-25 parts of tapioca starch, 5-18 parts of soybean oil, 3-10 parts of carrageenan, 2-8 parts of konjac glucomannan, 35-50 parts of water and 1-8 parts of seasonings. The plant protein type lunch sausage has the advantages that the meat fiber feel is strong and the normal temperature preservation can be realized. The invention also discloses a preparation method of the plant protein type lunch sausage and complete high-temperature sterilization equipment used in the method.

The invention relates to a peanut protein vegetarian sausage and a preparation method thereof. The peanut protein vegetarian sausage is prepared from the following raw materials by weight: 50-100 parts of low temperature defatted peanut protein powder, 5-50 parts of soy protein isolate, 5-50 parts of wheat gluten, and 0.1-10 parts of a modifier. The vegetarian sausage has a protein content of 60%or more, zero cholesterol and low fat, and has the characteristics of good taste, rich nutrition, convenient eating and the like. The invention also discloses a preparation method of the vegetarian sausage. The method specifically includes: fully mixing the main materials, then conducting extrusion treatment at 100-200DEG C, adding water and auxiliary materials on line during extrusion, conductingextrusion molding and then performing cooling, thus obtaining the product. Specifically, with the added water amount, the water content of the materials during extrusion can reach 45%-75%. The preparation method is a pure physical processing method, has a high degree of automation and is free of pollutant emission during processing.

The invention relates to a vegetarian full meal electuary, which is composed of the following raw materials by weight: 5-8 parts of iron stick yam, 3-5 parts of jujube, 1-3 parts of water chestnut, 3-5 parts of bamboo shoots, 2-4 parts of water caltrop, 3-5 parts of taro, 1-3 parts of Diaphragma juglandis, 8-10 parts of a fungus composition, 5-7 parts of a flower composition, 5-7 parts of a nut composition, 1-3 parts of an algae composition, 8-10 parts of a leaf vegetable composition, 15-20 parts of a cereal composition, and 7-9 parts of a seed composition. The vegetarian full meal electuary provided by the invention has the advantages of comprehensive nutrition, reasonable dietary structure, and wide range of applicable people.

The invention discloses a processing process for producing a vegetarian meat with high-temperature meal. The processing process is characterized by including the following steps: material preparation: high-temperature meal, degreased soybean flour, wheat gluten, soybean isolate protein powder and water are uniformly mixed in an agitator to form a loose wet material; material processing: the loose wet material is poured into a textured soybean protein forming machine and processed into the finished product with a lean meat type fiber texture. The processing process has the beneficial effects that the degreased soybean flour among the materials used by the invention has good water and oil absorbability, good solubility and good emulsibility and gelling property; the fat content of the materials in the invention is low, so the incidence of cardiovascular and cerebrovascular diseases can be effectively decreased; the vegetarian meat produced by the invention is rich in vegetable proteins, cholesterol-free and low in fat, and therefore is an ideal food for people with hypertension, coronary heart disease and diabetes; the taste is delicious, and after being eaten for a long time, the vegetarian meat can improve constitution and is good for physical health.

An extended shelf-life proteinaceous meat analogue comprising vegetable protein, including at least wheat gluten, and a plasticizer said proteinaceous meat analogue has a water content of less than 20% (w / w) and a torque value at 10 mn of at least 10 gram meter (g*m), as determined by a test A. A method for obtaining an extended shelf-life proteinaceous meat analogue comprisesing the steps of (i) mixing vegetable proteins, including at least vital wheat gluten, and a plasticizer for obtaining a dough, and (ii) heating said dough, wherein said extended shelf-life proteinaceous meat analogue has a water content of less than 20% (w / w). A foodstuff comprise said extended shelf-life proteinaceous meat analogue and the method for obtaining said foodstuff.

The invention discloses a stomach-replenishing and nourishing millet Buddhist food, and relates to the technical field of food processing. The stomach-replenishing and nourishing millet Buddhist food is made from, by mass, 8% of red beans, 4% of poria cocos, 8% of black sesames, 2% of lily, 8% of semen euryales, 4% of lotus seeds, 4% of walnut kernels, 12% of Chinese yams, 12% of Chinese dates, 8% of pearl barley, 4% of tartary buckwheat, 8% of brown rice, 16% of small glutinous millet and 2% of pumpkin seeds. The stomach-replenishing and nourishing millet Buddhist food is reasonable in compatibility, nutritional, healthy, convenient to eat, long in shelf life, various in eating mode, convenient to carry and the like and has a stomach replenishing function and a nourishing function.

The invention discloses a preparation method of a plant-based concentrated broth. The method comprises the following steps: (1) mixing vegetable protein and water to obtain a mixture, wherein the difference between the contents of at least four amino acids in the vegetable protein and animal protein is within 10 percent; (2) adding protease into the mixture obtained in the step (1), performing enzymolysis for three times, and performing heating to inactivate enzymes so as to obtain plant protein enzymolysis solution, wherein the protein utilization rate is 81-95%; and (3) mixing the plant protein enzymolysis solution obtained in the step (2) with auxiliary materials, and performing heating reaction to obtain the plant-based concentrated broth. Compared with the prior art, the method replaces the animal protein with the vegetable protein as a raw material, and the produced plant-based concentrated broth not only has rich and harmonious meat flavor, but also has delicious and mellow taste, and is similar to stewed broth, thereby meeting the requirements of vegetarian and people with low fat intake.

The invention discloses maigre fat meat. The maigre fat meat comprises the components in parts by weight: 2-5 parts of konjaku flour, 1-3 parts of carrageenin, 8-15 parts of tapioca, 5-10 parts of soybean vegetable oil, 5-10 parts of glutinous rice flour, 65-85 parts of water, and 1-8 parts of seasonings. The maigre fat meat disclosed by the invention has the advantages of lower cost, better mouth feel, diversified taste and unrestricted preservation conditions. The invention further discloses a preparation method of the maigre fat meat.

The invention discloses a pure plant cancer prevention bionic meat and a preparation method of the pure plant cancer prevention bionic meat. The pure plant cancer prevention bionic meat comprises the following raw materials in parts by weight: 15-25 parts of coix seed, 15-25 parts of flaxseed, 15-25 parts of black peanut, 15-25 parts of black soybeans, 10-20 parts of mushrooms and 3-7 parts of hericium erinaceus. The preparation method comprises the steps of cleaning the raw materials by clear water, and then putting the raw materials into a leakage basket to enable water to be naturally filtered out; sterilizing by a high pressure sterilization machine; baking at the temperature of 40-65 DEG C until the raw materials have certain brittleness; putting the raw materials into a grinder, and carrying out physical grinding; grinding the raw materials into powder with the particle size being 200-500 micrometers; evenly mixing the raw materials according to ratio, carrying out extrusion, shaping and cutting to obtain the finished product. The pure plant cancer prevention bionic meat is balanced in nutrition and rich in fragrance like animal meat, and is capable of inhibiting tumor.

A flavor modifier composition for a meat analog is provided. The flavor modifier composition includes a yeast extract; a fatty acid; peptide material having a molecular weight of from about 300 to about 10,000 daltons; and at least two free amino acids wherein at least one free amino acid is a sulfur containing amino acid.

The invention concerns an extended shelf-life proteinaceous meat analogue wherein said meat analogue comprises optionally at least one inclusion included in a matrix which comprises animal and vegetable proteins among which at least wheat gluten and a plasticizer. The invention is further about a method for obtaining an extended shelf-life proteinaceous meat analogue comprising the step of (i) mixing animal and vegetable proteins among which at least vital wheat gluten and a plasticizer for obtaining a dough, (ii) shaping said dough by at least cutting the dough in dough pieces and agglomerating said dough pieces optionally with at least one inclusion to obtain an agglomerate, and (iii) heating said agglomerate wherein said extended shelf-life proteinaceous meat analogue has a water content of less than 20% (w / w). The invention also concerns a foodstuff comprising said extended shelf-life proteinaceous meat analogue and the method for obtaining said foodstuff.

The invention discloses a vegetarian pork-flavor seasoning powder which is prepared by the following steps: uniformly mixing corn-protein-derived acid-hydrolyzed vegetable protein solution, xylose, thiamine hydrochloride, L-glutamic acid, L-cysteine hydrochloride, soft water and hydrogenated soybean oil to obtain a raw material solution, regulating the pH value of the raw material solution to 6.5-6.8, heating to 98-100 DEG C, and keeping the temperature to perform Maillard reaction for 0.5-2 hours to obtain a paste; and finally, carrying out vacuum drying on the paste and pulverizing into powder, or carrying out spray drying to obtain the powder. The seasoning powder has strong aroma, and can achieve the goal of effective seasoning without additionally adding essence.

The invention belongs to the technical field of artificial meat, and particularly relates to a vegetable protein meat manufacturing process. The vegetable protein meat manufacturing process comprisesthe following steps of: step 1, primary processing of raw materials; step 2, processing of a muscle part; step 3, processing of a fat part; and step 4, processing and forming of pork skin. According to the vegetable protein meat manufacturing process, original ecological mushroom crude fibers are used to achieve the fiber effect of animal lean meat after physical reaction, the appearance, taste, color (after cooking) and nutritional ingredients are extremely similar to those of the animal meat, and the taste and mouthfeel of the animal meat are achieved by matching with a proper seasoning; andthe process is simple, the manufacturing cost is low, most of current meat products can be replaced, the burden of the breeding industry is reduced, and the environment is more environment-friendly.

The present invention discloses a nutritional composition and method of using and making the nutritional composition. The nutritional composition is a hydrolyzed pea protein based nutrient composition for use in both enteral and oral feeding, and provides a non-allergenic diet for providing optimal nutrition to users. The nutritional composition is made from organic and plant-based ingredients. The nutritional composition has pea protein hydrolysates, phytochemical extracts, fatty acids, organic ingredients free of the top eight allergens and corn, and prebiotic fiber. The nutritional composition is provided in liquid form for enteral and / or oral feeding.

The invention discloses a vegetarian shrimp meat-flavor seasoning powder which is prepared by the following steps: uniformly mixing wheat-protein-derived acid-hydrolyzed vegetable protein solution, glucose, xylose, thiamine hydrochloride, glycine, L-cysteine hydrochloride, methionine and soft water to obtain a raw material solution, regulating the pH value of the raw material solution to 7.0-7.5, heating to 98-101 DEG C, and keeping the temperature to perform Maillard reaction for 0.5-2 hours to obtain a paste; and finally, carrying out vacuum drying on the paste and pulverizing into powder, or carrying out spray drying to obtain the powder. The seasoning powder has strong aroma, and can achieve the goal of effective seasoning without additionally adding essence.

The invention discloses a processing technology for flavored vegetarian meat. The processing technology is characterized by comprising the following steps: raw material preparation, marinating, dehalogenation, drying, uniform mixing of flavors, loading, and disinfection and the like. The processing technology employs unique marinating ingredients, drawing protein is marinated for flavoring, and then dehydration and drying are carried out to obtain a base material, then the flavored mixing materials with different tastes are employed for being uniformly mixed and then are subjected to split charging, besides a frying process, vacuum drying and dehydration can be employed, so that the subsequent flavored mixing materials are easily flavored; a spice bag is recovered during a marinating process, at least a new spice bag and a recovered spice bag are guaranteed for matching usage, the cost is reduced, and the mouthfeel is guaranteed; the flavored mixing materials employ a unique formula, vegetarian meat having two different tastes of scallion black pepper flavor and spicy flavor can be obtained, and the market effect is good.

The invention discloses sweet and sour vegetable spareribs comprising vegetable ribs and a vegetable meat material wrapping the vegetable ribs. The vegetable ribs are rib-shaped strip blocks obtained through konjak paste solidification, water bathing and cutting. The vegetable meat material is a mixture obtained by proportionally mixing drawing protein raw materials, longan paste, high-collagen protein, starch, vegetable oil, edible salt, sugar, gourmet powder, spice, vegetable meat essence paste, mature vinegar powder, white vinegar and lactic acid and stirring the mixed materials to be uniform. The preparation method comprises the steps that the vegetable ribs are wrapped by the vegetable meat material according to the shape of spareribs, forming, vacuum packaging and high-temperature sterilization are performed, and the sweet and sour vegetable spareribs are obtained. The appearance of the product has the visual sense of spareribs, the meat simulation degree is low, the biting feeling is moderate, the chewing satisfaction produced when people eat animal meat products and chew fiber tissue can be obtained, various functional nutritional ingredients are contained, and the simulated meat vegetable product is convenient to carry, rich in nutrient, delicious and suitable for people of all ages, and meets the requirements of modern people for healthy diet.

The present invention is directed to compositions comprising inter alia, protein, Fabaceae flour and polysaccharide and use thereof, such as egg substitute compositions.

The invention relates to a baked yolk sausage product, which is prepared from the following components in parts by weight: 400-600 parts of egg yolk liquid, 5-10 parts of slat, 5-10 parts of sugar, 1-5 parts of aginomoto, 1-5 parts of white pepper powder, 2-5 parts of onion powder, 2-5 parts of ginger powder, 1-5 parts of pepper powder, 10-30 parts of chicken liquid, 2-5 parts of spicy powder, 2-5 parts of curry powder and 30-50 parts of water. Pure egg yolk is taken as a main material, and the taste, the hardness and the elasticity of the finished product are superior to those of meat sausage, and the requirements of the vegetarian on meat sausage foods can be met. The baked yolk sausage product is sterilized by high-pressure steam, so that product is preservative-free and still has a long in quality guarantee period at normal temperature. The preparation method of the yolk sausage disclosed by the invention is simple in steps, easy to operate, and suitable for popularization.

A peanut protein vegetarian sausage and a preparation method thereof are described. The peanut protein vegetarian sausage is prepared from components including low-temperature defatted peanut protein powder, soybean protein isolate, vital wheat gluten, and modifier. The vegetarian sausage has a protein content of 60% or more, zero cholesterol and low fat, and has the characteristics of good taste, being rich in nutrients and convenience to eat. Also described are a preparation method of the vegetarian sausage, which includes mixing the main materials, performing an extrusion treatment, adding water and an auxiliary material online during the extrusion, and cooling the product obtained after extrusion molding to give the peanut protein vegetarian sausage. The preparation method is a pure physical processing method with a high degree of automation, and the processing is free from any pollutant discharge.

The invention provides instant vegetarian meat porridge and a preparation method thereof. The method comprises the following steps: crushing all raw materials and uniformly mixing; adding water into the mixture and extruding and molding by an extruder; then drying and packaging to obtain the instant vegetarian meat porridge with nutrient value. The instant vegetarian meat porridge is prepared from the following raw materials: 20 percent to 60 percent of soybean, 20 percent to 60 percent of peanut, 10 percent to 40 percent of rice, 10 percent to 40 percent of millet, 10 percent to 40 percent of wheat and 5 percent to 10 percent of sesame. The prepared instant vegetarian meat porridge has abundant nutrients and has a flavor and a tissue mouth feel, which are similar with meat; the eating method is simple and the porridge can be eaten after being brewed with boiled water; the instant vegetarian meat porridge is particularly suitable for requirements of consumers who have a light taste, are vegetarians and the like.

The invention discloses premna microphylla meal replacement powder. The premna microphylla meal replacement powder comprises the following components of 6-20% of a premna microphylla leaf extract, 40-60% of cereal crop dietary fibers, 5-10% of egg white powder, 0.2-1% of xylitol, 1-3% of a biologic fresh-keeping agent and the balance of fruit dietary fibers. The premna microphylla is added to conventional meal replacement powder, so that the premna microphylla meal replacement powder mainly has the effects that the premna microphylla contains many pectin components, and is favorable for increment of satiation; the premna microphylla leaf extract treated with trypsin enzymatic liquid is added, so that regulation of the functions of the intestine and the stomach is facilitated, and discomfortableness caused by long-term use of the meal replacement powder can be relieved; and the premna microphylla leaf extract treated with the trypsin enzymatic liquid is added, and the trypsin enzymatic liquid is proteases with strongest specificity, so that after a small amount of the trypsin enzymatic liquid is added, the anti-oxidation property of the premna microphylla leaf extract can be improved, and other effective components in the premna microphylla leaf extract cannot be influenced. The premna microphylla meal replacement powder is safe, healthy and high-efficient.