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Preparation method of vegetable protein lunch sausage

A technology of vegetable protein and lunch sausage, which is applied in high-temperature sterilization equipment and in the field of vegetable protein lunch sausage, which can solve the problems of difficult storage at room temperature, poor meat texture, water absorption, oil retention, and different meat fiber texture, 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: 2016-04-27
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 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

Method used

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  • Preparation method of vegetable protein lunch sausage
  • Preparation method of vegetable protein lunch sausage
  • Preparation method of vegetable protein lunch sausage

Examples

Experimental program
Comparison scheme
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, and seasonings in 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) Rehydrate the soybean textured protein and soak it in 60kg of water until the soybean textured protein is completely free of lumps.

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

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, and seasonings in 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) Rehydrate the soybean textured protein and soak it in 72kg of water until the soybean textured protein is completely free of lumps.

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

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, and seasonings in 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) Rehydrate the soybean textured protein and soak it with 80kg of water until the soybean textured protein is completely free of 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 aforementioned pa...

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Abstract

The invention discloses a preparation method of vegetable protein lunch sausage, which comprises the steps of rehydrating the soybean tissue protein and soaking it in water; using a dehydrator to dehydrate the soaked soybean tissue protein at a speed of 200-300 r / min, washing it with water For the textured soybean protein, repeat the aforementioned water flushing and dehydration process at least 3 times, and then dehydrate until no water flows out with the naked eye at the discharge port of the dehydrator; the textured soybean protein after dehydration is minced with a meat grinder orifice for later use; the soybean protein isolate , wheat protein, tapioca starch, soybean vegetable oil, carrageenan, konjac gum, water, and seasonings are put into the chopping machine for emulsification and chopping; the ground soybean tissue protein and the emulsified ingredients are stirred evenly in the mixer; and packaging, etc. step. The invention has the advantages that it is beneficial to prepare the vegetarian lunch sausage which has strong meat texture and fiber feeling and can be preserved at normal temperature. The invention also discloses a complete set of high-temperature sterilization equipment used in the preparation method of the vegetable protein lunch sausage.

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%) isolated 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, wh...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L11/00A23L7/10A23L19/12A23L29/20A23L3/00A23L3/02
CPCA23L33/185A23V2002/00A23V2200/262A23V2200/264
Inventor 张信良
Owner 宁波市素莲食品有限公司