Meat substitute food product and preparation method thereof

A meat and food technology, applied in food preparation, protein food processing, protein food ingredients, etc., can solve problems such as difficulty, imitation of texture properties, etc.

Inactive Publication Date: 2009-09-23
SIGMA ALIMENTOS S A DE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Often, imitation of texture properties has great difficulty in replicating taste, smell, and color

Method used

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  • Meat substitute food product and preparation method thereof
  • Meat substitute food product and preparation method thereof
  • Meat substitute food product and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0042] The prepared batter portion for the production of meat substitute food was subjected to the following operating conditions in the oven:

[0043] i) a residence time in the oven of about 10 seconds to about 120 seconds;

[0044] ii) The temperature of the upper and lower heating plates of the oven should be set at about 100°C to about 150°C so that the heating plates can heat the upper and lower conveyor belts of the oven within the temperature range of about 100°C to about 150°C;

[0045] iii) The distance between the upper conveyor belt and the lower conveyor belt of the oven must be adjusted within the range of 6mm to 15mm.

[0046] In step 100, after the prepared paste portion for the meat substitute food product has been rolled and cooked, one or more alternative embodiments are then selected which are suitable for imparting a final form to the cooked paste so that Get meat alternatives that have a similar appearance to your original meat product. In a first alter...

Embodiment approach

[0051] i) residence time in the fryer is from about 10 seconds to about 200 seconds;

[0052] ii) the frying temperature is from about 150°C to about 250°C;

[0053] iii) The molded or extruded batter in the fryer reaches an internal temperature of about 70°C to 80°C.

[0054] In the alternative embodiment of frying and cooking the extruded or molded batter (step 210), said embodiment is preferably carried out in a convection oven under the following operating conditions:

[0055] i) a residence time in the convection oven of about 10 seconds to about 200 seconds;

[0056] ii) the frying and cooking temperature is from about 130°C to about 250°C;

[0057] iii) The molded or extruded paste reaches an internal temperature of about 70°C to 80°C in a convection oven.

[0058] In step 220, after the prepared paste for the meat substitute food has been extruded or molded and cooked, then start selecting the following Figure 9One or more alternative embodiments described in , wh...

Embodiment 1

[0077] A quantity of 500 kg of vegetable protein in granular form was vacuum hydrated and mixed with 1500 liters of water and 15 kg of caramel color. Hydration and mixing were performed under vacuum over a period of about 70 minutes, with the paddle of the mixer rotating at 18 minutes in alternating cycles. -1 Rotation was performed with each cycle lasting approximately 3 minutes with an applied pressure of approximately -90 kPa.

[0078] After hydration and mixing, the vegetable protein is mixed with the following ingredients added in certain amounts:

[0079] Beef fat 150kg

[0080] Cut beef 100kg

[0081] Chicken Paste 1900kg

[0082] Refined salt 45kg

[0083] Sodium nitrite 1kg

[0084] Preservative 25kg

[0085] Mixing is carried out first in a mixer with an open lid and over 40 minutes, with the paddle of the mixer rotating at 18 minutes in alternating cycles -1 Rotate with each cycle lasting about 7 minutes. Next, the mixer is turned off to perform a second mix...

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PUM

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Abstract

The invention relates to a method for preparing meat substitute food products, including phases comprising: the hydration under vacuum of at least one vegetable protein mixed with water and at least one colouring agent; the mixing of at least one meat product with the hydrated and coloured vegetable protein mixture; the mixing of flavouring agents and texturing agents into the mixture comprising the meat products and the hydrated and coloured vegetable protein, such as to form a paste; the cooking of the paste; and the forming of said paste to produce an appearance similar to a meat product. The resulting meat substitute food product can have the appearance, for example, of steaks, breaded meat fillets, flank steaks, dried meats, breaded flank steaks, escalopes, shredded meat, ground meat, sirloin tips, meat strips or meatballs.

Description

technical field [0001] The present invention relates to the elaboration (elaboration) and preparation method of foodstuffs, especially meat substitute foodstuffs, so that the obtained foodstuffs have properties similar to, for example, steaks, steaks, flank steaks (skirt steaks, skirt steaks), cured steaks, etc. (curedsteak), tsukemen beef cutlet (breaded beef cutlet, breaded veal cutlet), tsukemen diaphragm steak (breaded skirt steak), veal slices (vealescalope), shredded meat, minced meat, whole meat, strips Or the texture (texture, texture, texture) and appearance of the meatball. Background technique [0002] Currently, meat alternatives are often prepared from a combination of animal and plant proteins. Consumer acceptance of these products is directly related to organoleptic qualities such as texture, taste, mouthfeel and appearance. [0003] The term texture describes a wide range of physical properties of foods. Food with an acceptable texture is often synonymous ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/14A23J3/22A23L1/314A23L13/00A23L13/40A23L13/60A23L13/70
CPCA23L1/3172A23L1/31436A23L1/3177A23J3/227A23J3/14A23L13/426A23L13/62A23L13/67A23J3/22A23L13/40
Inventor 阿莉西亚·埃斯佩莱塔维加塞萨尔·达尔马齐奥·莫拉卡斯蒂略
Owner SIGMA ALIMENTOS S A DE
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