Method for continuous production of tissue protein food

A tissue protein and food technology, applied in the field of tissue protein soft can packaging convenience food and its production process, can solve the problems of product transportation, sales in the cold chain, cumbersome processing, difficult to grasp the degree of rehydration, etc., to achieve organizational structure and good appearance, reduce the risk of microbial contamination, and realize the effect of continuous production

Inactive Publication Date: 2012-05-23
秦皇岛金海食品工业有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the disadvantages are: ①The drying of materials requires a lot of energy consumption, which increases the cost; ②The dry materials must be rehydrated before processing, and the degree of rehydration is not easy to grasp. If it is too much, it will be soft and rotten; if it is not enough, it will be easy to hard core; Rehydration is a waste of water resources; ④The rehydration of materials needs to be soaked in a large amount of water, which will produce a lot of organic wastewater; ⑤ After soaking, the excess water needs to be dried, which increases power consumption; ⑥Rehydration tak

Method used

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  • Method for continuous production of tissue protein food
  • Method for continuous production of tissue protein food
  • Method for continuous production of tissue protein food

Examples

Experimental program
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Example Embodiment

[0145] Example 7

[0146] The raw material powder containing 50 parts of low-temperature defatted soy flour, 20 parts of soybean protein isolate, 20 parts of gluten powder and 15 parts of starch is uniformly mixed. The low-moisture extrusion process is adjusted according to the moisture content of 30% by weight, and the high-moisture extrusion process is according to 55% of the weight of the moisture conditioning, extrusion molding machine to obtain low-moisture tissue protein wet material and high-moisture fibrous tissue protein.

[0147] Take 15 parts of tissue protein (dry weight), add 70 parts of water (total water in the final product), add seasonings: 3 parts salt, 1 part vinegar, 3 parts soy sauce, 2 parts MSG, 1.5 parts modified starch, 2.5 parts sugar, 0.25 part of protein hydrolysate, 1 part of vegetable oil, 0.75 part of pepper, trace beef flavor. Vacuum packaging, the vacuum degree is 0.07MPa. The bagged products are autoclaved and sterilized at 125°C for 5 minutes. A...

Example Embodiment

[0148] Example 8

[0149] Mix a uniformly mixed raw material powder containing 80 parts of low-temperature defatted soybean flour, 10 parts of soy protein isolate, 5 parts of gluten powder and 5 parts of starch. The low-moisture extrusion process is adjusted according to the weight of 30% moisture, and the high-moisture extrusion process According to the moisture conditioning of 45% by weight, the extruder is extruded to obtain low-moisture wet material tissue protein and high-moisture fibrous tissue protein.

[0150] Take 35 parts of tissue protein (dry basis), add 60 parts of water (total water), add seasonings: 1.0 part of salt, 1.0 part of vinegar, 1.0 part of soy sauce, 0.2 part of MSG, 0.3 part of modified starch, 0.3 part of sugar, protein hydrolysate 0.2 part, 0.8 part of vegetable oil, 0.20 part of chili, trace pork flavor. Vacuum packaging, the vacuum degree is 0.06MPa. The bagged products are autoclaved and sterilized under 123°C for 10 minutes. After the sterilization...

Example Embodiment

[0151] Example 9

[0152] Mix a uniformly mixed raw material powder containing 80 parts of low-temperature defatted soy flour, 10 parts of soy protein isolate, 5 parts of gluten powder and 5 parts of starch, and adjust the quality according to the moisture content of 30% of the raw material weight, and extrude into a low-moisture extrusion process , Obtain low moisture extruded tissue protein wet material.

[0153] Take 35 parts of low-moisture tissue protein wet material (dry weight), and fry for a short time: oil temperature 150℃, time 30 seconds, drain. Add 60 parts of water (total water in the final product), add seasonings: 1.0 part of salt, 1.0 part of vinegar, 1.0 part of soy sauce, 0.2 part of MSG, 0.3 part of modified starch, 0.3 part of sugar, 0.2 part of protein hydrolysate, 1.0 part of chili, Pork flavor is very small. Vacuum packaging, the vacuum degree is 0.06MPa. The bagged products are autoclaved and sterilized under the conditions of 123°C for 10 minutes. After ...

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Abstract

The present invention relates to a method for continuous production of a tissue protein food, tissue protein, and a food containing the tissue protein or a food prepared by the method. According to the present invention, the method of the present invention has characteristics of convenience, rapidness and energy saving; the produced food does not has bean state and beany flavor, and has characteristics of good taste, tissue structure similar to meat, good toughness, elasticity, high protein, low fat, nutrition and health. In addition, the food can be eaten after package opening, rapid stir-frying or instant cooking, and is convenient to eat, and the guarantee period at the room temperature is long.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a tissue protein soft-can packaged convenience food produced continuously and a production process thereof. Background technique [0002] Textured protein is a kind of protein food produced by extrusion technology with plant protein (soybean protein, wheat protein, peanut protein, etc.) as the main raw material. Textured protein has a texture and chewiness similar to meat, with high protein content, low fat content, and no cholesterol. Add tissue protein to food to replace meat protein, develop vegan food that simulates the replacement of meat, meet the dietary requirements of vegetarians and people with restricted diet due to religious beliefs, and develop healthy food with high protein and low cholesterol. The direction and trend of protein application. [0003] In today's market, there are usually two processing methods for textured protein foods: 1. Low moisture proce...

Claims

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Application Information

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IPC IPC(8): A23J3/16
Inventor 黄小林杨恺张毅任晨刚
Owner 秦皇岛金海食品工业有限公司
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