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Method for preparing imitative animal flesh of textured soybean protein

A technology of soybean textured protein and its production method, which is applied in the direction of plant protein processing, etc., can solve the problems of reducing the nutritional value of soybean textured protein, and the preference of not being able to replace meat, etc., and achieve the effect of delicate taste, no soybean smell, and excellent taste

Inactive Publication Date: 2013-06-05
SHANXI QINGYU GREASE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, most of the products on the market that use textured soybean protein as raw materials are crushed textured soybean protein, and simply add it to sausages, meat stuffing and imitation meat products. The nutritional value of soybean texture protein
And it is far from being able to replace people's preference for meat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] 1. Textured soybean protein is treated with water (water temperature 50°C), and torn into irregular strips the size of a thumb.

[0021] 2. Boil the strips in spiced water for 10 minutes. Add red yeast rice powder with 1 to 2% of raw material weight before taking out of the pan.

[0022] 3. When the oil temperature reaches 150°C, put the cooked strips in the oil for 15 seconds.

[0023] 4. Stir the prepared seasoning into the fried dough sticks.

[0024] 5. Fully mix the fried dough sticks mixed with seasonings and heat-curable protein, put them into an animal-shaped mold, and cook for 15 minutes to get ready.

Embodiment 2

[0026] 1. Soybean textured protein is treated with water (water temperature 55°C), and torn into irregular strips the size of a thumb.

[0027] 2. Boil the strips in spiced water for 10 minutes. Add red yeast rice powder with 1 to 2% of raw material weight before taking out of the pan.

[0028] 3. When the oil temperature reaches 160°C, put the cooked strips in the oil for 12 seconds.

[0029] 4. Stir the prepared seasoning into the fried dough sticks.

[0030] 5. Fully mix the fried dough sticks mixed with seasonings and heat-curable protein, put them into an animal-shaped mold, and cook for 15 minutes to get ready.

Embodiment 3

[0032] 1. Soybean textured protein is treated with water (water temperature 60°C), and is torn into irregular strips the size of a thumb.

[0033] 2. Boil the strips in spiced water for 10 minutes. Add red yeast rice powder with 1 to 2% of raw material weight before taking out of the pan.

[0034] 3. When the oil temperature reaches 170°C, put the cooked strips in the oil for 8 seconds.

[0035] 4. Stir the prepared seasoning into the fried dough sticks.

[0036] 5. Fully mix the fried dough sticks mixed with seasonings and heat-curable protein, put them into an animal-shaped mold, and cook for 15 minutes to get ready.

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PUM

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Abstract

The invention discloses a method for preparing imitative animal flesh of a textured soybean protein, namely a preparation method which animalizes soybean protein and makes the shape and the mouthfeel similar to animal flesh by mainly taking the textured soybean protein as a raw material, utilizing a conventional food process and a scientific formula without adding any animal oil, animal flavor orpreservative, and matching animal-shaped molds. The method makes original soybeans glow new vitality; and the overall process belongs to environmental-friendly production.

Description

technical field [0001] The invention relates to a kind of imitation animal meat product which uses soybean textured protein as raw material and is made by traditional food processing technology. The invention belongs to the technical field of soybean food deep processing. Background technique [0002] At present, most of the products on the market that use textured soybean protein as raw materials are crushed textured soybean protein, and simply add it to sausages, meat stuffing and imitation meat products. The nutritional value of soybean textured protein. And it is far from being able to replace people's preference for meat. It needs to be improved in appearance and taste. Contents of the invention [0003] The present invention uses soybean tissue protein as raw material without adding any animal oil, animal essence and preservatives, uses traditional food technology and scientific formula, and is equipped with a mold imitating the shape of an animal to make soybean ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23J3/16
Inventor 赵晓侠
Owner SHANXI QINGYU GREASE CO LTD
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