Soybean tissue albumin dried meat floss

A soybean tissue protein and protein protein technology, which is applied in the field of food processing, can solve the problems of not being able to present a soft and fluffy structure of meat fibers and poor taste, and achieve the effects of improving the competitiveness of enterprise products, expanding market share, and having broad market development prospects.

Active Publication Date: 2014-04-09
ZUMING BEAN PROD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This kind of mushroom vegetarian meat floss is made of edible fungi. Although it is vegetarian, it cannot present the soft and fluffy structure of meat fiber, and the taste is not as good as meat floss.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] ①Material selection: Select yellow textured soybean protein lumps with complete flakes (commercially available, purchased from Shandong Sanwei Protein Co., Ltd.), and remove browned soybean textured protein lumps and visible foreign impurities.

[0031] ② Soaking: Soak the textured soybean protein in water, the weight ratio of textured soybean protein to water is 1:3, the soaking temperature is 30°C, and the soaking time is 30 minutes. After soaking, wash it with clean water;

[0032] ③Dehydration: Evenly place the soaked and cleaned soybean tissue protein in a dehydrator to remove excess water until the water content is 60-75%;

[0033] ④ Chopping and rubbing: put the dehydrated soybean tissue protein into the chopping machine for thread rubbing, the speed of the chopping machine is 1000r / min, and the chopping time is 10 minutes;

[0034] ⑤Frying with ingredients: Mix the textured soybean protein after rubbing with the ingredients and fry it in a frying machine. The pa...

Embodiment 2

[0040] ①Material selection: Select yellow textured soybean protein lumps with complete flakes (commercially available, purchased from Shandong Sanwei Protein Co., Ltd.), and remove browned soybean textured protein lumps and visible foreign impurities.

[0041] ② Soaking: Soak the textured soybean protein in water, the weight ratio of textured soybean protein to water is 1:5, the soaking temperature is 40°C, and the soaking time is 15 minutes. After soaking, wash it with clean water;

[0042] ③Dehydration: Evenly place the soaked and cleaned soybean tissue protein in a dehydrator to remove excess water until the water content is 60-75%;

[0043] ④ Chopping and rubbing: Put the dehydrated soybean tissue protein into the chopping machine for thread rubbing, the speed of the chopping machine is 2000r / min, and the chopping time is 5 minutes;

[0044]⑤Frying with ingredients: Mix the textured soybean protein after rubbing with the ingredients and fry it in a frying machine. The para...

Embodiment 3

[0050] ①Material selection: Select yellow textured soybean protein lumps with complete flakes (commercially available, purchased from Shandong Sanwei Protein Co., Ltd.), and remove browned soybean textured protein lumps and visible foreign impurities.

[0051] ②Soaking: Soak the textured soybean protein in water, the weight ratio of textured soybean protein to water is 1:4, the soaking temperature is 35°C, and the soaking time is 20 minutes. After soaking, wash it with clean water;

[0052] ③Dehydration: Evenly place the soaked and cleaned soybean tissue protein in a dehydrator to remove excess water until the water content is 60-75%;

[0053] ④ Chopping and rubbing: put the dehydrated soybean textured protein into the chopping machine for thread rubbing, the speed of the chopping machine is 1500r / min, and the chopping time is 8 minutes;

[0054] ⑤Frying with ingredients: Mix the textured soybean protein after rubbing with the ingredients and fry it in a frying machine. The pa...

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PUM

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Abstract

The invention discloses soybean tissue albumin dried meat floss. The vegetarian dried meat floss is prepared by performing immersion, cleaning, deodorization, peculiar smell removal, dewatering, chopping into strips, mixing, frying, drying, cooling, packaging and the like on a soybean tissue protein raw material. The soybean tissue protein is used as a full vegetable instead of a filler to be developed and applied; by virtue of rich soybean proteins, the prepared vegetarian dried meat floss is loose, is moderate in sweetness and saltness, tastes mellow and delicious and has a unique flavor; people of all ages can eat the soybean tissue albumin dried meat floss; particularly a new convenient and delicious option is supplied to vegetarians and is a meat-substitute product with rich nutrition.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to soybean textured protein meat floss. Background technique [0002] Meat floss is a nutritious, delicious and high-grade meat product made from fresh, high-quality lean meat through cooking, frying, rubbing and loosening. It is crispy and easy to digest, and is deeply loved by children and the elderly. . [0003] In recent years, the number of vegetarians has gradually increased. According to the data of the American Vegetarian Association, in 2011, about 2%-8% of the people in the United States were vegetarians. According to another survey, the vegetarian population in Shanghai currently accounts for about 0.77% of the total population of Shanghai. According to the latest statistics of Shanghai's 23 million permanent residents, there are about 180,000 vegetarians. Therefore, vegetarian products also have a wider range of consumers. The survey found that vegetarians are...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/16A23C20/02
Inventor 蔡祖明戴晶晶
Owner ZUMING BEAN PROD
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