Extrusion production technique for meat simulated fibers

Abstract

The invention relates to an extrusion production technique for meat simulated fibers, and belongs to the technical field of food science. A low-value meat raw material is used as a main raw material. The technique comprises the following steps of: adding auxiliary materials such as soy protein, animal dermal bone collagen, transglutaminase serving as meat protein coagulation additive, kelp glue serving as kelp extract and the like, performing recombination and cross-linking on multiple proteins and macromolecular polysaccharides by adopting double-screw extrusion technology (the rotational speed of screws is 280 to 450 revolutions per minute, the pressure of a micropore template is 1.7 to 6.0MPa at the temperature of between 150 and 200 DEG C, and the temperature of a cylinder is 170 DEG C), forming meat silk simulated fibers by extrusion, forming cross-linking reaction among meat protein molecules and in molecules, and reshaping micropore formed fibers to obtain recombinant meat food with good color, fragrance, taste and shape. The meat product produced by using the silk muscle simulated fibers produced by the technique is pure natural green food, does not contain chemical substances or preservatives, has the mouthfeel of real meat silks and the specific flavor of meat, has special fragrance and color at the same time, and can be absorbed more easily. Moreover, the added auxiliary materials such as collagen, kelp glue and the like form protein and polysaccharide polymers, so the nutritional components of the product are increased, the quality and structure properties of the product are greatly improved, the water holding property is improved, the problems such as gel cracking and the like are effectively avoided, the quality guarantee period of the product is prolonged, and the social benefit and the economic benefit of the product are increased.

Description

technical field [0001] The invention relates to an extrusion method production technology of imitation meat fiber. The invention belongs to the field of food science and technology. Background technique [0002] my country is currently the largest meat producing country in the world, and it is also the country with the largest total consumption of meat products. However, the total amount of meat products in my country accounts for 4% of the total amount of meat, while that in developed countries abroad accounts for 40% to 70%, which shows that my country's meat product deep processing still has great potential. my country's meat processing industry has developed into a processing system including frozen small packages, frozen prepared foods, dried products, minced meat and its products, canned food, cooked foods, pickled and smoked products, algae foods, pharmaceutical chemicals and health products. And use biochemical and enzymatic technology to develop a large number of ...

AI Technical Summary

Problems solved by technology

[0004] Traditional product processing technology is backward: my country has a history of thousands of years of development, and there are many traditional flavor foods, but most of them are mainly processed by hand in workshops, and the processing technology is backward. means to improve and enhance

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