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Process using organized soybean drawing protein to prepare meat analogue

A technology of soybean silk-drawn protein and process method, which is applied in the field of using textured soybean silk-drawn protein to prepare vegetarian meat, and achieves the effect of good tearing effect

Inactive Publication Date: 2016-03-09
JIAXING HONGXIANG FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the application of soybean textured protein in China is mainly to add it to meatballs, sausages, and canned meat to reduce costs, reduce fat content and cholesterol content, and there are very few products that are processed into vegetarian food and put on the market, while It has never been reported to process it into a full-vegetarian meat product

Method used

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  • Process using organized soybean drawing protein to prepare meat analogue
  • Process using organized soybean drawing protein to prepare meat analogue
  • Process using organized soybean drawing protein to prepare meat analogue

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0071] (1) material selection

[0072] ①Soybean protein isolate: use light yellow powder, no peculiar smell, no foreign impurities visible to the naked eye, moisture ≤ 10%, protein ≥ 50%;

[0073] ②Soybean meal powder: use yellow-white to light yellow loose flakes, with the inherent smell of soybean meal, no musty smell, no foreign impurities visible to the naked eye, moisture ≤ 10%, protein ≥ 90%;

[0074] ③ Gluten powder: use light yellow powder, no peculiar smell, no visible impurities, moisture ≤ 8%, protein ≥ 75%;

[0075] ④ Wheat starch: choose white and shiny, no peculiar smell, no abrasive teeth, no foreign matter, moisture ≤ 14%;

[0076] ⑤Corn starch: white or slightly light yellow shade, with luster, no peculiar smell, no abrasive teeth, no foreign matter, moisture ≤ 14%, protein ≤ 0.45%;

[0077] (2) Configuration mix

[0078] Mix 60 kg of soybean protein isolate, 60 kg of soybean meal powder, 10 kg of gluten powder, 10 kg of wheat starch and 10 kg of corn starc...

Embodiment 2

[0108] (1) material selection

[0109] ①Soybean protein isolate: use light yellow powder, no peculiar smell, no foreign impurities visible to the naked eye, moisture ≤ 10%, protein ≥ 50%;

[0110] ②Soybean meal powder: use yellow-white to light yellow loose flakes, with the inherent smell of soybean meal, no musty smell, no foreign impurities visible to the naked eye, moisture ≤ 10%, protein ≥ 90%;

[0111] ③ Gluten powder: use light yellow powder, no peculiar smell, no visible impurities, moisture ≤ 8%, protein ≥ 75%;

[0112] ④ Wheat starch: choose white and shiny, no peculiar smell, no abrasive teeth, no foreign matter, moisture ≤ 14%;

[0113] ⑤Corn starch: white or slightly light yellow shade, with luster, no peculiar smell, no abrasive teeth, no foreign matter, moisture ≤ 14%, protein ≤ 0.45%;

[0114] (2) Configuration mix

[0115] Mix 50 kg of soybean protein isolate, 50 kg of soybean meal powder, 25 kg of gluten powder, 25 kg of wheat starch and 25 kg of corn starc...

Embodiment 3

[0145] (1) material selection

[0146] ①Soybean protein isolate: use light yellow powder, no peculiar smell, no foreign impurities visible to the naked eye, moisture ≤ 10%, protein ≥ 50%;

[0147] ②Soybean meal powder: use yellow-white to light yellow loose flakes, with the inherent smell of soybean meal, no musty smell, no foreign impurities visible to the naked eye, moisture ≤ 10%, protein ≥ 90%;

[0148] ③ Gluten powder: use light yellow powder, no peculiar smell, no visible impurities, moisture ≤ 8%, protein ≥ 75%;

[0149] ④ Wheat starch: choose white and shiny, no peculiar smell, no abrasive teeth, no foreign matter, moisture ≤ 14%;

[0150] ⑤Corn starch: white or slightly light yellow shade, with luster, no peculiar smell, no abrasive teeth, no foreign matter, moisture ≤ 14%, protein ≤ 0.45%;

[0151] (2) Configuration mix

[0152] 55kg of soybean protein isolate, 55kg of soybean meal powder, 20kg of gluten powder, 15kg of wheat starch and 15kg of cornstarch were mix...

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Abstract

The invention belongs to the technical field of food processing, and relates to a process using organized soybean drawing protein to prepare meat analogue. The qualified meat analogue product is prepared by the following steps: picking raw materials, mixing, puffing and moulding, cutting the mound into slices, drying, soaking, dehydrating, frying the slices in oil, marinating, drying for a second time and cooling, performing vacuum packaging, sterilizing, cooling for a second time and drying for a third time, carrying out metal detection, maintaining the temperature and observing, and finally examining and picking. The meat analogue product has the characteristics of high protein content, rich nutrients, no odor, and good taste.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a process for the whole process of processing, preparation, packaging, sterilization and metal detection of vegetarian meat, and in particular to a process for preparing vegetarian meat by using textured soybean silk protein. Background technique [0002] my country is the first country to grow and eat soybeans, and traditional soybean products such as tofu have a history of more than two thousand years. Soy products are rich in nutrition, generally 20-30% of the dry weight of soybeans. Their protein value is very close to that of meat, and their amino acid composition ratio is close to that required by the human body. It has the reputation of "vegetable meat", and plant meat is what we call soybean textured protein. Nutrition experts point out that soy products are high-quality protein, with more lysine and less methionine, and are the only plant-based food that can repla...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/16A23C20/02
Inventor 朱凤华陈富明郑忠华任鼎
Owner JIAXING HONGXIANG FOOD CO LTD
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