Plant protein type lunch sausage, and preparation method and complete high-temperature sterilization equipment of plant protein type lunch sausage

Abstract

The invention discloses a plant protein type lunch sausage. The plant protein type lunch sausage contains the following components in parts by weight: 15-20 parts of textured soybean proteins, 3-8 parts of isolated soybean proteins, 10-18 parts of wheat proteins, 10-25 parts of tapioca starch, 5-18 parts of soybean oil, 3-10 parts of carrageenan, 2-8 parts of konjac glucomannan, 35-50 parts of water and 1-8 parts of seasonings. The plant protein type lunch sausage has the advantages that the meat fiber feel is strong and the normal temperature preservation can be realized. The invention also discloses a preparation method of the plant protein type lunch sausage and complete high-temperature sterilization equipment used in the method.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a vegetable protein lunch sausage. The invention also relates to a preparation method of the vegetable protein lunch sausage and a complete set of high-temperature sterilization equipment used in the preparation method. Background technique [0002] Textured soybean protein is the soy protein isolate (with a content of more than 95%) separated from low-temperature soybean meal and the protein isolated from wheat (with a content of more than 95%) after thorough stirring, and the globulin of soybean protein and wheat protein after high temperature and high pressure It is transformed into silk protein, fibrin and other plant protein products with meaty and fibrous texture. According to the production needs of different products, it can be processed into soybean textured protein with different protein content and fiber feeling. Because of its good water absorption and oil retention, w...

AI Technical Summary

Problems solved by technology

[0004] Due to the different content of soybean protein isolate and wheat protein isolate in the soybean textured protein ingredients, or the different technical parameters of high temperature and high pressure, the soybean textured protein products processed are quite different in terms of water absorption, oil retention, and meat fiber feeling. Therefore, domestic Manufacturers of textured soybean protein basically focus on meat additives with low technical requirements. As an additive to meat products, textured soybean protein utilizes the gelatinity of animal protein in meat to achieve oil and water retention. Without the gel effect of animal protein, most of the products such as lunch sausages that only use soybean tissue protein to produce pure vegetable protein have poor meat texture and fiber feeling and are difficult to store at room temperature

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