Method for manufacturing bionic meat food

Abstract

The invention discloses a method for manufacturing bionic meat food, which comprises the following steps of: selecting one or more of konjak, thermal gel, linseed food gelatin and food carrageenan, one or more of water, vegetable glue, animal glue, starch, salt and edible calcium chloride, calcium hydroxide or calcium bicarbonate, and edible oil, spice, sugar, sorbitol, food color, plant juice, meat protein, soybean protein and tissue protein, and stirring the materials to form a main material for later use; adding the food color into a part of main material to prepare a skin material with the similar color as the meat skin of an animal; adding the food color into a part of main material to prepare a fat meat material with the similar color as the fat meat of the animal; adding protein filaments into a part of main material to prepare a lean meat material with the similar color as the lean meat of the animal; and filling the skin material, the fat meat material and the lean meat material into a die in a proper proportion, and steaming the materials to form the bionic meat food. The bionic meat food manufactured by the method has the advantages of low cholesterol, convenient use, sanitation, easy storage and rich nutrition.

Description

Technical field [0001] The invention relates to a preparation method of artificial bionic food, in particular to a healthy bionic meat food made with konjac flour as the main material. Background technique [0002] In modern life, meat products are becoming more and more diversified. Although they are rich in nutrition, meat products have some common shortcomings, such as high cholesterol, high caloric energy, high fat, poor freshness, short shelf life, and they are prone to deterioration directly to the human body. It causes diseases such as hyperlipidemia, hypertension and gastrointestinal cancer, making many people want to eat but dare not eat. For this reason, various plant-based artificial bionic foods came into being. The main ingredient of konjac powder is glucomannan, which belongs to edible hemicellulose and contains a variety of trace elements useful to the human body. It has the health effects of lowering cholesterol, lowering blood fat, lowering blood sugar, preventi...

AI Technical Summary

Problems solved by technology

[0002] In modern life, meat products are becoming more and more diversified. Although they are rich in nutrition, meat products have some common disadvantages, such as high cholesterol, high calorie, high fat, poor freshness preservation, short shelf life, and easy to deteriorate directly to the human body. It brings diseases such as hyperlipidemia, hypertension and digestive tract cancer, making many people want to eat but dare not eat