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Leisure vegetarian meat based on textured soybean protein

A technology of soybean silk-drawn protein and leisure element, which is applied in plant protein processing, cheese substitutes, dairy products, etc., can solve the problems of unseen, low degree of meat imitation, and poor taste, and achieve moderate salty and sweet taste, imitation The effect of high meat level and rich variety

Active Publication Date: 2015-06-24
ZUMING BEAN PROD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Traditional vegetarian products are mainly traditional soy products and konjac products, which are not high in imitation meat and taste bad
At present, soy-drawn protein is mainly used as an additive in meat products (such as Shi Wentian, Application of soybean-drawn protein in crispy sausage, "Food Science and Technology" 2013 No. 3), and no vegan food has been seen.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] (1) Selection of materials: Select yellow, complete flake-shaped brushed soybean protein blocks (commercially available, purchased from Ningbo Suobao Food Co., Ltd.).

[0030] (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 20°C, and the soaking time is 35 minutes. After soaking, wash it with clean water.

[0031] (3) Dehydration: Evenly place the soaked and washed soybean silk protein in a dehydrator to remove excess water until the water content is 60-75%.

[0032] (4) Surface oiling and shaping: Pour 10kg of soybean oil into a continuous oil frying pan. When the oil temperature reaches 140°C, add 100kg of dehydrated soybean protein, and fry the dehydrated soybean protein until its water content is 35- 45% is over (probably frying for 10-20min).

[0033] (5) Meat-like flavoring: 100kg of soybean silk protein after surface oilization and shaping, and ingredients: 2kg of w...

Embodiment 2

[0037] (1) Selection of materials: Select yellow, complete flake-shaped brushed soybean protein blocks (commercially available, purchased from Ningbo Suobao Food Co., Ltd.).

[0038] (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 20 minutes. After soaking, wash it with clean water.

[0039] (3) Dehydration: Evenly place the soaked and washed soybean silk protein in a dehydrator to remove excess water until the water content is 60-75%.

[0040] (4) Surface oiling and shaping: Pour 20kg of soybean oil into a continuous oil frying pan. When the oil temperature reaches 120°C, add 100kg of dehydrated soybean protein, and fry the dehydrated soybean protein until its water content is 35- 45% is over (probably frying for 10-20min).

[0041](5) Meat-like flavoring: 100kg of soybean silk protein after surface oilization and shaping, and ingredients: 5kg of wh...

Embodiment 3

[0045] (1) Selection of materials: Select yellow, complete flake-shaped brushed soybean protein blocks (commercially available, purchased from Ningbo Suobao Food Co., Ltd.).

[0046] (2) Soaking: Soak the textured soybean protein in water, the weight ratio of textured soybean protein to water is 1:4, the soaking temperature is 30°C, and the soaking time is 30 minutes. After soaking, wash it with clean water.

[0047] (3) Dehydration: Evenly place the soaked and washed soybean silk protein in a dehydrator to remove excess water until the water content is 60-75%.

[0048] (4) Surface oiling and shaping: Pour 15kg of soybean oil into a continuous oil frying pan. When the oil temperature reaches 130°C, add 100kg of dehydrated soybean protein, and fry the dehydrated soybean protein until its water content is 35- 45% is over (probably frying for 10-20min).

[0049] (5) Meat-like flavoring: 100kg of soybean silk protein after surface oilization and shaping, and ingredients: 3kg of w...

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PUM

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Abstract

The invention discloses leisure vegetarian meat based on textured soybean protein. The vegetarian meaty food is prepared from the textured soybean protein as a raw material by the procedures of soaking and cleaning to remove beany flavor and peculiar smell, dewatering, surface oiling and sizing, imitating meat to supply flavors, sterilizing at high temperature and the like. The product is free of beany flavor, abundant in nutrient, convenient to carry, high in meat imitating degree, and moderate in saltiness and sweetness, mellow and delicious, strong in sensual appeal, and unique in flavor, has the chewing feeling of a real meat fiber and the flavor of meat, is a novel instant leisure flavor vegetarian product. Not only is the variety of the leisure bean products enriched, but also a new convenient and delicious choice is provided for vegetarian crowd.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a leisure vegetarian meat based on soybean silk protein. Background technique [0002] In recent years, leisure meat products-beef jerky and pork jerky have developed rapidly and are deeply loved by consumers. However, due to the high price and high cost of meat raw materials, production is limited to a certain extent. At the same time, animal meat products contain high cholesterol, obesity, arterial Patients with sclerosis, hyperlipidemia, hypertension, coronary heart disease, etc. should not eat more. Soy food is currently the most effective dietary therapy for diseases caused by excess cholesterol in the blood. Soybean silk protein is a soybean puffed product with a protein content of more than 55%. It does not contain cholesterol. It contains essential amino acids and protein similar to animal protein. It also contains calcium, phosphorus, iron and other minerals nee...

Claims

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Application Information

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