Soybean vegetarian sausage and manufacture method thereof

A production method and soybean technology, applied in food preparation, food science, application and other directions, can solve problems such as less application, and achieve the effects of enhanced drug efficacy, high protein content, rich and unique flavor

Active Publication Date: 2013-09-18
叶晓慧
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the rapid development of modern science and technology, the research and development of soybean protein products in my country has also developed rapidly, such as soybean protein isolate, soybean protein concentrate, and soybean textured protein have been widely used in various meat products and dairy products. However, using soybean protein isolate, soybean protein concentrate, and soybean textured protein to make vegetarian sausages is still a relatively small application at home and abroad.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A soybean vegetarian sausage, which is composed of a casing and stuffing, the stuffing is encapsulated in the casing; the raw materials and parts by weight of the stuffing are: 10 parts of non-transgenic soybean protein isolate, 8 parts of soybean powder, 15 parts of celery, wild 1 part of chrysanthemum, 5.7 parts of seasoning, 15 parts of soybean vegetable oil, 7 parts of poultry egg liquid, 0.3 part of carrageenan and 36 parts of water; among them, soybean powder is made of non-genetically modified soybeans, which are peeled and soaked for 1 to 4 hours. Then boil it in fresh water at a temperature of 90-100°C for 8-15 minutes, and add the wild chrysanthemum that has a synergistic effect with celery's blood pressure-lowering and blood-fat-lowering medicinal effects in the boiling, which can further enhance the medicinal effects of the two. The purpose of boiling in water is to remove the fishy smell and harmful components of soybeans. After boiling in water, take them o...

Embodiment 2

[0030] A soybean vegetarian sausage, which is composed of a casing and stuffing, the stuffing is encapsulated in the casing; the raw materials of the stuffing and their parts by weight are: 10 parts of non-transgenic soybean protein isolate, 8 parts of soybean powder, 10 parts of carrot, wolfberry 0.4 parts of seeds, 5.7 parts of seasoning, 15 parts of soybean vegetable oil, 7 parts of poultry egg liquid, 0.3 parts of carrageenan and 36 parts of water; among them, soybean powder is made of non-genetically modified soybeans, which are peeled and soaked for 1 to 4 hours. Then boil it in fresh water at a temperature of 90-100°C for 8-15 minutes. The wolfberry fruit that has a synergistic effect with the medicinal effect of carrots is added to the boiling, which can further enhance the medicinal effects of the two. The purpose of boiling is to remove soybeans. The fishy smell and harmful ingredients are boiled, then fished out to dry or dried, and crushed into 110-120 mesh powder; ...

Embodiment 3

[0033] A soybean vegetarian sausage, which is composed of a casing and stuffing, the stuffing is encapsulated in the casing; the raw materials and parts by weight of the stuffing are: 10 parts of non-transgenic soybean protein isolate, 8 parts of soybean powder, 8 parts of fruit, seasoning 5.7 parts of ingredients, 15 parts of soybean vegetable oil, 7 parts of poultry egg liquid, 0.3 parts of carrageenan, and 36 parts of water; among them, soybean powder is made of non-transgenic soybeans, soaked for 1 to 4 hours after peeling, and then soaked at 90 to 100 Boil in fresh water at a temperature of ℃ for 8-15 minutes. The purpose of boiling is to remove the fishy smell and harmful components of soybeans. 0.3 parts of salt, 1.2 parts of white sugar, 0.2 parts of monosodium glutamate and 0.6 parts of spices.

[0034] The preparation method of soybean vegetarian sausage comprises the following specific steps:

[0035] (1) Send non-transgenic soybean protein isolate, soybean powder,...

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PUM

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Abstract

The invention discloses a soybean vegetarian sausage and a manufacture method thereof. The soybean vegetarian sausage consists of a sausage casing and a stuffing, wherein the stuffing is packed in the sausage casing, soybean isolated proteins and soybean powders are used as the major ingredients of the stuffing, and vegetables, flavoring materials, soybean vegetable oil, fowl egg liquid, carrageenan and water are served as the minor ingredients. The manufacture method of the soybean vegetarian sausage comprises the following steps of: sending the raw materials into a chopper mixer for chopping and mixing at first; then, sending the mixture obtained by chopping and mixing the raw materials to a full automatic vacuum quantitative filling machine for filling; and finally, loading the filled semi-finished soybean vegetarian sausage in a sealing sterilizing container for sterilization treatment. The soybean vegetarian sausage disclosed by the invention belongs to a full vegetarian sausage and has the advantages of delicate taste, strong and unique flavor, health and nutrition, thus, the soybean vegetarian sausage is ideal health-care food.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a vegetarian sausage and a manufacturing method thereof, in particular to a soybean vegetarian sausage and a manufacturing method thereof. Background technique [0002] At present, the traditional sausage is made of livestock and poultry meat, which is made of fragrant cooked meat after being cut into pieces or strips, marinated, minced, chopped, added with auxiliary materials, etc., and then filled, steamed, cooled, etc. products. The sausage is rich in nutrition, mellow and delicious, convenient to eat, easy to carry, and has a long shelf life, which meets the current food requirements of people pursuing health, quickness and convenience. However, traditional sausages have high fat and cholesterol content, lack of water-soluble vitamins and minerals, and eating more can easily cause diseases such as high blood pressure and arteriosclerosis. The use of such food additive...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/29A23L1/20A23L1/212A23L33/00A23L11/00A23L19/00
Inventor 李灵群马鹰
Owner 叶晓慧
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