Peanut vegetarian meat ham and production method thereof

A production method and peanut-based technology, which are applied in the field of food processing, can solve the problems that the taste does not conform to ordinary consumers, are expensive, and are inconvenient to eat, and achieve the effects that amino acid matching tends to be reasonable, convenient to eat, and convenient to transport.

Inactive Publication Date: 2012-07-11
QINGDAO CHANGSHOU FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the existing vegetarian products are quick-frozen foods, which need to be thawed and heated before eating, which is inconvenient to eat
Because vegetarians don’t pay much attention to the taste and taste of products, they pay more attention to the combination of raw materials and nutrition, so the existing vegetarian products do not meet the requirements of ordinary consumers in terms of taste, and are expensive

Method used

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  • Peanut vegetarian meat ham and production method thereof
  • Peanut vegetarian meat ham and production method thereof

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Experimental program
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Effect test

specific Embodiment approach 1

[0030] Specific embodiment one: a kind of peanut vegan meat ham, its raw material composition according to weight is composed of: dried peanut thick silk tissue protein 13%, soybean protein 2.5%, gluten 2.5%, potato starch 5.8%, vegetable oil 10%, complex With konjac gum 0.35%, salt 1%, monosodium glutamate 1%, sugar 1.2%, spices 1.5%, CMC 0.3%, calcium carbonate 0.7%, water 60.15%. Among them, the compound konjac gum is formed by compounding carrageenan and konjac gum at a weight ratio of 1:2; the spices are compounded at a weight ratio of white pepper powder: nutmeg: five-spice powder at a weight ratio of 2:1:0.5.

[0031] Its specific production steps are:

[0032] (1) Making emulsified slurry: Add water and soybean protein into the emulsifier at one time, turn the speed to the highest level, stir for 85 seconds, then slowly add vegetable oil, and continue to add vegetable oil for 50 seconds, and then stop the machine after stirring for 8 seconds. After the emulsified pulp i...

specific Embodiment approach 2

[0043] A kind of peanut meat ham, its raw material composition according to weight is as follows: 13% of dried peanut thick silk tissue protein, 2.5% of soybean protein, 2.5% of gluten powder, 5.8% of potato starch, 10% of vegetable oil, 0.35% of compound konjac gum , salt 1%, monosodium glutamate 1%, sugar 1.2%, spices 1.5%, CMC 0.3%, calcium carbonate 0.7%, water 60.15%. Among them, the compound konjac gum is formed by compounding carrageenan and konjac gum at a weight ratio of 1:2; the spices are compounded at a weight ratio of white pepper powder: nutmeg: five-spice powder at a weight ratio of 2:1:0.5.

[0044] Its specific production steps are:

[0045] (1) Making emulsified slurry: Add water and soybean protein into the emulsifier at one time, turn the speed to the highest level, stir for 90 seconds, then slowly add vegetable oil, and continue to add vegetable oil for 60 seconds, and then stop the machine after stirring for 10 seconds. After the emulsified pulp is made,...

specific Embodiment approach 3

[0056] A kind of peanut meat ham, its raw material composition according to weight is as follows: 13% of dried peanut thick silk tissue protein, 2.5% of soybean protein, 2.5% of gluten powder, 5.8% of potato starch, 10% of vegetable oil, 0.35% of compound konjac gum , salt 1%, monosodium glutamate 1%, sugar 1.2%, spices 1.5%, CMC 0.3%, calcium carbonate 0.7%, water 60.15%. Among them, the compound konjac gum is formed by compounding carrageenan and konjac gum at a weight ratio of 1:2; the spices are compounded at a weight ratio of white pepper powder: nutmeg: five-spice powder at a weight ratio of 2:1:0.5. Its specific production steps are:

[0057] (1) Making emulsified slurry: Add water and soybean protein into the emulsifier at one time, turn the speed to the highest level, stir for 95 seconds, then slowly add vegetable oil, and continue to add vegetable oil for 70 seconds, and then stop the machine after stirring for 12 seconds. After the emulsified pulp is made, the raw ...

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Abstract

The invention relates to peanut vegetarian meat ham and a production method thereof. The peanut vegetarian meat ham is prepared from peanut thick filament tissue protein serving as a main raw material, and soy protein, wheat gluten, potato starch, vegetable oil, complex konjac gum and seasonings serving as auxiliary materials. By the production method for the peanut vegetarian meat ham, different peanut vegetarian meat ham with unique flavors and in different forms can be made, and the ham has an obvious animal lean fibrous tissue shape and chewiness similar to animal meat, does not have any unpleasant beany flavor of the traditional bean products, has mild and aromatic flavor, high slicing property and elasticity and smooth mouthfeel, can achieve an effect same as meat products, overcomes the defect that common vegetarian products are required to be frozen and have short quality guarantee period, is easy to store, convenient to transport, wide in application and suitable for people of all ages and both sexes, meets the requirement on taste, supplement the nutrient requirement of a human body, is convenient to use and eliminates the trouble that the common vegetarian products are stored in a frozen way and eaten after being heated.

Description

technical field [0001] The invention relates to food processing technology, in particular to a vegetarian ham and a production method thereof. Background technique [0002] Since the 1980s, the consumption structure of the people has undergone great changes after their food and clothing have been solved. With the improvement of consumption level, people are exposed to more and more types of food every day, and meat can be seen on people's tables every day. Food, compared with before the 1980s, it has become very common to eat meat every day, but because the current breeding industry tends to industrialized farming, in order to obtain more lean meat and shorten the growth cycle, it is necessary to feed meat-producing animals A large amount of chemicals such as hormones and antibiotics are used in the animal feed. Now the meat food that people eat every day contains chemical drugs that remain in the animal body. If they are eaten for a long time, they will be ingested and depo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/304
Inventor 曲永军
Owner QINGDAO CHANGSHOU FOOD
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