Soyabean protein meat and preparing technique thereof

A soybean protein meat and production process technology, applied in the field of soybean protein meat and its production process, can solve the problems of irregular shape of soybean protein meat, greasy product surface, uneven taste, etc., and achieve regular shape, uniform taste, and distribution uniform effect

Active Publication Date: 2010-06-23
浙江小王子食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The shape of soybean protein meat prepared by this process is not very regular, the meat is not strong, the surface and internal taste of the product are uneven, the protein fiber structure is quite different from the real meat fiber, and the surface of the product is greasy and sticky, which is inconvenient to eat

Method used

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  • Soyabean protein meat and preparing technique thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] (1) Mix 4 kg of crushed soybean protein powder, 1 kg of gluten powder and 1.25 kg of water, stir evenly, then send the mixed material into an extrusion molding machine, and extrude at 210°C to obtain embryos material;

[0041] (2) Soak the prepared blank in drinking water for 30 minutes, dehydrate after drawing and dismantling, add 0.048 kg of starch and 4.752 kg of seasoning (0.15 kg of edible salt and 0.5 kg of sucrose) to the filamentous blank. kg, 0.782 kg of glucose, 1 kg of beef powder, 0.1 kg of monosodium glutamate, 1 kg of rice wine, 1.2 kg of oil and ester, 0.02 kg of food flavor), 0.0035 kg of potassium sorbate and 0.7868 kg of water, stir well and stir fry for 25 minutes. The frying temperature is 200°C;

[0042] (3) Add 0.183 kg of uniformly mixed starch, 5.917 kg of seasoning (including 2.1 kg of sucrose, 1.7 kg of glucose, 0.5 kg of beef powder, 1.5 kg of five-spice powder, and 0.117 kg of monosodium glutamate), sodium diacetate 0.0035 kg, stir evenly, ...

Embodiment 2

[0044] (1) Mix 4.75 kg of soybean protein powder, 0.25 kg of gluten powder and 1.2 kg of water after crushing, stir evenly, then send the mixed material into an extrusion molding machine, and extrude at 180° C. to obtain a blank;

[0045] (2) Get the prepared blank and soak it in drinking water for 200 minutes, dehydrate after being decomposed into filaments, add 0.05 kg of starch and 0.6 kg of seasoning (wherein 0.2 kg of edible salt, 0.15 kg of sucrose, 0.05 kg of pork powder, 0.05 kg of monosodium glutamate, 0.08 kg of rice wine, 0.05 kg of oil, 0.02 kg of food flavor). 0.0015 kg of preservative potassium sorbate and 2 kg of water, stir evenly and fry in a wok for 180 minutes at 50°C;

[0046] (3) Add 0.3 kg of uniformly mixed starch, 0.3 kg of seasoning (including 0.05 kg of glucose, 0.06 kg of pork powder, 0.15 kg of curry powder, and 0.04 kg of monosodium glutamate), and 0.0015 kg of preservative sodium diacetate , send the mixed material into an extruder, extrude at 10...

Embodiment 3

[0048] (1) Mix 4 kg of soybean protein powder, 1 kg of gluten powder, and 1.2 kg of water after crushing, stir evenly, then send the mixed material into an extrusion molding machine, and extrude at 120° C. to obtain a blank;

[0049] (2) Get the prepared blank and soak in drinking water for 50 minutes, dehydrate after being decomposed into filaments, add 0.006 kilograms of starch and 0.594 kilograms of seasonings (wherein edible salt 0.18 kilograms, 0.15 kg of sucrose, 0.014 kg of fennel, 0.005 kg of cinnamon, 0.005 kg of clove, 0.01 kg of pepper, 0.01 kg of licorice, 0.05 kg of chicken powder, 0.05 kg of monosodium glutamate, 0.1 kg of rice wine, 0.02 kg of food flavor), 0.0015 kg of potassium sorbate and 1.2 kg of water, stir well, put into the pot and fry for 120 minutes, the frying temperature is 90°C;

[0050] (3) Add 0.15 kg of uniformly mixed starch and 0.475 kg of seasoning (including 0.27 kg of sucrose, 0.06 kg of chicken powder, 0.025 kg of chili powder, 0.015 kg of ...

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Abstract

The invention discloses soy protein meat and the production technology. The weight composition of the materials is as follow: soy protein powder 22 to 50 percent, glutelin powder 1.3 to 12 percent, starch 1.73 to 30 percent, flavouring, preservative and water. The invention comprises the steps as follows: the crushed soy protein powder is mixed with the glutelin powder and then stirred uniformly after adding the water, at last the embryo material is obtained through extrusion; the embryo material is steeped in water and then the flavouring is added after fiber forming and tearing to stir-fry until well flavoured; the flavouring, starch and preservative are added into the stir-fried embryo material and then the soy protein meat can be obtained via extrusion forming after stirring uniformly. The soy protein meat of the invention has the advantages of good mouthfeel, regular shape, uniform taste and high quality.

Description

technical field [0001] The invention relates to the field of food deep processing, in particular to soybean protein meat and a production process thereof. Background technique [0002] Soy protein meat (TSP) is a high-protein, low-calorie, low-fat nutritious food, which plays a very positive role in adjusting dietary structure and improving people's health. It can avoid various side effects such as "high-fat diet affects hearing", "transfer absorption of feeding hormones and antibiotics", "absorption of botulinum toxin", "obesity caused by saturated fat or cholesterol" caused by eating meat. It is especially suitable for people suffering from obesity, diabetes, high blood pressure, high blood fat and cardiovascular disease, and has obvious therapeutic effects. [0003] Today's soy protein is generally prepared by the following process: [0004] 1. Mix the crushed soybean protein powder and gluten powder evenly, and extrude to obtain the blank [0005] 2. Put the embryo in...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/20A23C20/02A23J3/16
Inventor 帅益武王祖锋朱镇山
Owner 浙江小王子食品有限公司
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