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Vegetarian meat ball based on wheat gluten protein and making method thereof

A technology of wheat gluten protein and production method, which is applied in the field of food processing, can solve the problems of high production cost and complicated process, and achieve the effect of low production cost, simple production process and rich choices

Inactive Publication Date: 2016-01-20
FUZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Traditional vegetarian food is a fully textured product based on soybean protein isolate, which has high production costs and complicated procedures

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A wheat gluten-based vegetarian meatballs, the preparation method of which specifically includes the following steps:

[0039] 1) Soak the tissue soy protein at room temperature for 30 minutes. During this period, change the water and clean 8 times repeatedly to make the weight of the soaked tissue protein 1.5 times the original. Squeeze the water to remove the beany smell, and then chop it into pellets. Small pieces about 0.2cm in size;

[0040] 2) Add soy protein isolate with water and stir evenly at high speed to prepare a stable soy protein isolate solution, then add soybean oil and stir at 200,000 rpm / h for 4 minutes until it is completely emulsified;

[0041] 3) Add the chopped soybean protein in step 1) into the emulsion of step 2) and stir evenly;

[0042] 4) Add five-spice powder, ginger powder, monosodium glutamate, red yeast rice, rice wine, salt and sucrose to the liquid obtained in step 3) and stir evenly, then add wheat gluten, stir for 5 minutes, then add cassava...

Embodiment 2

[0046] 1) Soak the tissue soybean protein at room temperature for 40 minutes, changing the water repeatedly for 7 times during this period, make the weight of the tissue soybean protein 1.8 times the original after soaking, squeeze the water to remove the beany smell, and then chop it into pellets. Small pieces about 0.3cm in size;

[0047] 2) Add soy protein isolate with water and stir evenly at high speed to prepare a stable soy protein isolate solution, then add soybean oil and stir at 120,000 rpm / h for 2 minutes until it is completely emulsified;

[0048] 3) Add the chopped soybean protein in step 1) into the emulsion of step 2) and stir evenly;

[0049] 4) Add five-spice powder, ginger powder, monosodium glutamate, carmine, sorghum wine, table salt and fine sugar to the liquid obtained in step 3) and stir evenly, then add wheat gluten protein, stir for 10 minutes, then add modified potato starch and continue stirring for 10 Minutes to make the mixture uniform;

[0050] 5) Put th...

Embodiment 3

[0053] 1) Soak the tissue soybean protein at room temperature for 60 minutes, changing the water repeatedly to clean 5 times during the period, make the weight of the tissue soybean protein 2.0 times the original after soaking, squeeze the water to remove the beany smell, and then chop into pellets Small fragments about 0.6cm in size;

[0054] 2) Add soy protein isolate with water and stir evenly at high speed to prepare a stable soy protein isolate solution, then add soybean oil and stir at 150,000 rpm / h for 10 minutes until it is completely emulsified;

[0055] 3) Add the chopped soybean protein in step 1) into the emulsion of step 2) and stir evenly;

[0056] 4) Add beef extract, monosodium glutamate, red yeast rice, rice wine, salt and sucrose to the liquid obtained in step 3) and stir evenly, then add wheat gluten and stir for 8 minutes, then add modified corn starch and continue stirring for 8 minutes. Make the mixture uniform;

[0057] 5) Put the mixture obtained in step 4) in...

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Abstract

The invention discloses a vegetarian meat ball based on wheat gluten protein and a making method thereof, belonging to the field of food processing. The making method comprises the following steps: soaking textured soybean protein at normal temperature, removing impurities, cleaning the textured soybean protein and chopping the textured soybean protein into small broken pieces; adding water into isolated soybean protein to prepare a solution, adding soybean oil and carrying out stirring until complete emulsification; adding the chopped textured soybean protein into the obtained emulsion, then successively adding a flavor composite material, food coloring, cooking wine, salt, sugar, wheat gluten protein and modified starch and carrying out uniform mixing through stirring; and subjecting the obtained mixture to mixing and kneading, molding and steaming so as to obtain the vegetarian meat ball. The vegetarian meat ball prepared in the invention has a high meat simulation degree, appropriately-soft viscoelastic gel, chewy feeling, texture and flavor of real meat, no beany flavor, moderate mouthfeel and thick and delicious taste; and the making method is low in cost and applicable to industrial large-scale production and can provide more abundant options for consumers of vegetarian foodstuffs.

Description

Technical field [0001] The invention belongs to the technical field of food processing, and specifically relates to a vegetarian meatball using wheat gluten as a main raw material and a preparation method thereof. Background technique [0002] In recent years, with the improvement of people's living standards, more and more attention has been paid to the nutritional and healthy balance of diet. Meatballs are an important food in modern life, especially quick-frozen meatballs and casual ready-to-eat frozen meatballs, which are widely loved by consumers in the global Chinese community. Meatballs are animal meat products, which contain high cholesterol, which makes it impossible for people with obesity, arteriosclerosis, "three highs", coronary heart disease, and people with religious beliefs to eat. Therefore, vegetarian meatballs came into being. [0003] Traditional vegetarian food is a completely structured product based on soy protein isolate, which has a relatively high product...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L7/10
CPCA23V2002/00A23V2250/5488A23V2250/5486A23V2250/628
Inventor 廖兰陈林萍袁宏邱伟明倪莉张雯刘志斌
Owner FUZHOU UNIV
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