Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

The preparation method of vegetarian meat floss

A vegetarian and meat floss technology, which is applied in the field of two kinds of shredders and vegetarian meat floss, can solve the problems of poor imitation meat, inconvenient operation, unevenness, etc., to reduce the powdery feeling, the sensory fibers are slender, and the taste of the meaty fiber feeling. strong effect

Active Publication Date: 2016-01-27
宁波市素莲食品有限公司
View PDF5 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although such an agitating type wire-removing machine can complete the wire-removing operation, it is inconvenient to operate, and the finished product is relatively broken and uneven, so that the imitation meat effect of the finished product is relatively poor

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • The preparation method of vegetarian meat floss
  • The preparation method of vegetarian meat floss
  • The preparation method of vegetarian meat floss

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Vegetarian meat floss (mushroom flavor), its raw material components include: soybean tissue protein 30kg, soybean powder 20kg, corn starch 10kg, soybean vegetable oil 15kg, white sugar 10kg, sesame 2kg, laver 2kg, seasoning 5kg. The seasoning comes with fried diced shiitake mushrooms.

[0038] Concrete preparation method comprises the following steps:

[0039] 1) Rehydrate the soybean tissue protein, that is, soak it in 120kg of water until it is completely thorough and free of hard lumps.

[0040] 2) Pour the textured soybean protein into the stirring wire dismantling machine, and disassemble it at a speed of 300r / min for at least 1min. Grab the textured soybean protein with hands until there is no flakes, lumps, or filaments. .

[0041] 3) Use a dehydrator to dehydrate at a speed of 200r / min for 3 minutes, rinse the soybean textured protein with water, dehydrate and then rinse with water, repeat the above operation at least 3 times until no water flows out from the...

Embodiment 2

[0045] Vegetarian meat floss (coconut flavor), its raw material components include: soybean textured protein 38kg, soybean powder 26kg, corn starch 15kg, soybean vegetable oil 19kg, white sugar 12kg, sesame 4kg, laver 3kg, seasoning 6kg. The seasoning comes with toasted shredded coconut.

[0046] Concrete preparation method comprises the following steps:

[0047] 1) Rehydrate the soybean tissue protein, that is, soak it in 152kg of water until it is completely thorough and free of hard lumps.

[0048] 2) Pour the reconstituted soybean textured protein into the stirring wire dismantling machine, and disassemble it at a speed of 400r / min for at least 1min. Grab the soybean textured protein with hands until there is no flakes, lumps, or filaments. .

[0049] 3) Use a dehydrator to dehydrate at a speed of 250r / min for 5 minutes, rinse the soybean textured protein with water, dehydrate and then rinse with water, repeat the above operation at least 3 times until no water flows out...

Embodiment 3

[0053] Vegetarian meat floss (seaweed flavor), its raw material components include: soybean texture protein 45kg, soybean flour 30kg, corn starch 20kg, soybean vegetable oil 25kg, white sugar 15kg, sesame 5kg, seaweed 5kg, seasoning 10kg. This seasoning comes with fried seaweed.

[0054] Concrete preparation method comprises the following steps:

[0055] 1) Rehydrate the soybean tissue protein, that is, soak it in 180kg of water until it is completely thorough and free of hard lumps.

[0056] 2) Pour the water-reconstituted soybean textured protein into the stirring wire dismantling machine, and disassemble it at a speed of 500r / min for at least 1min. Grasp the soybean textured protein with hands until there is no flake, block, or filament. .

[0057] 3) Use a dehydrator to dehydrate at a speed of 300r / min for 8 minutes, rinse the soybean textured protein with water, dehydrate and then rinse with water, repeat the above operation at least 3 times until no water flows out fro...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses vegetarian meat floss. The vegetarian meat floss comprises the following ingredients in parts by weight: 30 to 45 parts of textured soybean protein, 20 to 30 parts of soybean flour, 10 to 20 parts of corn starch, 15 to 25 parts of soybean vegetable oil, 10 to 15 parts of white granulated sugar, 2 to 5 parts of sesames, 2 to 5 parts of nori and 5 to 10 parts of seasonings. The vegetarian meat floss has the advantages that fibers are slender, the taste is strong in meat fiber, the floss does not taste like powder and is not sticky and greasy, and the floss is crisp, chewable and capable of being stored at normal temperature. The invention also discloses a preparation method of the vegetarian meat floss and two fiber fluffing machines used in the method.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a vegetarian meat floss. The invention also relates to a preparation method of the vegetarian dried meat floss and two kinds of shredding machines 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, when added to meat products, it ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23L33/00A23L33/185A23L29/212A23P10/00A23P30/40
CPCA23L33/00A23P10/00A23P30/40A23V2002/00A23V2250/5488A23V2250/5118
Inventor 张信良
Owner 宁波市素莲食品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com