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

A vegetable protein and high-temperature sterilization technology, which is applied in high-temperature sterilization complete equipment and vegetable protein lunch sausage field, can solve the problems of water absorption, oil retention, different meat fiber feeling, poor meat fiber feeling, and difficult to store at room temperature, etc., to achieve The taste is not powdery, the meat has a strong sense of fiber, and the effect of reducing labor intensity

Active Publication Date: 2014-06-25
宁波市素莲食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 mea

Method used

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

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Experimental program
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Effect test

Embodiment 1

[0034] The preparation of vegetable protein lunch sausage (mushroom flavor) comprises the following steps:

[0035]1) Prepare materials, take soybean textured protein, soybean protein isolate, wheat protein, tapioca starch, soybean vegetable oil, carrageenan, konjac gum, water, seasoning according to the proportion, and set aside. Specifically, 15kg of textured soybean protein, 3kg of isolated soybean protein, 10kg of wheat protein, 10kg of tapioca starch, 18kg of soybean vegetable oil, 10kg of carrageenan, 8kg of konjac gum, 50kg of water, and 8kg of seasoning. The seasoning uses shiitake mushrooms.

[0036] 2) The soybean textured protein was rehydrated, and soaked in 60kg of water until the soybean textured protein was completely thorough without lumps.

[0037] 3) Dehydrate the textured soybean protein soaked in step 2) with a dehydrator at a speed of 200r / min, stop the dehydrator for 3 minutes, flush the textured soybean protein with water, and then dehydrate according t...

Embodiment 2

[0044] The preparation method of vegetable protein lunch sausage (pine nut flavor) comprises the following steps:

[0045] 1) Prepare materials, take soybean textured protein, soybean protein isolate, wheat protein, tapioca starch, soybean vegetable oil, carrageenan, konjac gum, water, seasoning according to the proportion, and set aside. Specifically, 18kg of soybean textured protein, 5kg of soybean protein isolate, 15kg of wheat protein, 18kg of tapioca starch, 10kg of soybean vegetable oil, 6kg of carrageenan, 5kg of konjac gum, 40kg of water, and 5kg of seasoning. The seasoning uses pine nuts.

[0046] 2) The soybean textured protein was rehydrated, and soaked in 72kg of water until the soybean textured protein was completely thorough without lumps.

[0047] 3) Dehydrate the textured soybean protein soaked in step 2) with a dehydrator at a speed of 250r / min, stop the dehydrator for 4 minutes, wash the textured soybean protein with water, and then dehydrate according to th...

Embodiment 3

[0054] The preparation method of vegetable protein lunch sausage (jujube flavor) comprises the following steps:

[0055] 1) Prepare materials, take soybean textured protein, soybean protein isolate, wheat protein, tapioca starch, soybean vegetable oil, carrageenan, konjac gum, water, seasoning according to the proportion, and set aside. Specifically, 20kg of textured soybean protein, 8kg of isolated soybean protein, 18kg of wheat protein, 25kg of tapioca starch, 5kg of soybean vegetable oil, 3kg of carrageenan, 2kg of konjac gum, 35kg of water, and 1kg of seasoning. The seasoning uses jujube slices.

[0056] 2) The soybean textured protein is rehydrated, soaked in 80kg of water until the soybean textured protein is completely thorough without lumps.

[0057] 3) Dehydrate the textured soybean protein soaked in step 2) with a dehydrator at a speed of 300r / min, stop the dehydrator for 5 minutes, flush the textured soybean protein with water, and then dehydrate according to the a...

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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...

Claims

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Application Information

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IPC IPC(8): A23L1/20A23L1/10A23L1/216A23L1/05A23L3/00A23L3/02A23L7/10A23L19/12A23L29/20
CPCA23L33/185A23V2002/00A23V2200/262A23V2200/264
Inventor 张信良
Owner 宁波市素莲食品有限公司
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