2results about How to "Consistent elasticity" patented technology

The present application relates to the field of filling mold pressing process, and particularly relates to a cork special-shaped core mold pressing product filling mold pressing process, which comprises a blanking bin forming die, an A scraper, a B scraper, a C scraper, an upper forming die, a mold core and the following steps: the upper forming die is arranged in matching with the blanking bin forming die, and a filling groove is formed in the top of the blanking bin forming die; A scraping grooves are formed in the both sides of the bottom of the A scraper corresponding to the filling groove; B scraping grooves are formed in the both sides of the bottom of the B scraper corresponding to the filling groove, and B scraping grooves two are formed in the inner bottom wall of the B scraping grooves one; C scraping grooves are formed in the both sides of the bottom of the C scraper corresponding to the filling groove. The multiple groups of scrapers are arranged to scrape and fill the mold core in the scrapers, so that the filling is uniform, the density is uniform, the elasticity and strength are consistent, a piece of mold core is added in the inside to be pressed at the same time, the strength of the product after forming is strengthened due to the added mold core, and the product itself is more durable, and is not easy to break and break.

The invention discloses a making method of a vegetable protein meat pie, which comprises the following steps: (1) adding pea protein isolate and millet protein into a twin-screw extruder, and performing high-moisture extrusion by setting extrusion parameters to obtain a compound protein extrudate; (2) rehydrating, draining and mincing the compound protein extrudate, adding beta-glucan and an agaricus bisporus extract, and fully mixing; and (3) adding other auxiliary materials, packaging and shaping, and frying to obtain the vegetable protein meat pie. The beta-glucan and the agaricus bisporus extract are compounded with the pea protein isolate and the millet protein to prepare the high-moisture vegetable protein meat pie, the hardness, chewiness, elasticity and cohesiveness of the high-moisture vegetable protein meat pie are basically consistent with those of a commercially available vegetable protein meat pie, the shape, color, texture and smell of the high-moisture vegetable protein meat pie are greatly improved, and the high-moisture vegetable protein meat pie is juicy in taste and chewy in texture. The requirements of consumers on vegetable protein meat products can be better met.