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Meatless sausage containing dietary fibers and processing process of meatless sausage

A technology of dietary fiber and processing technology, which is applied in the field of food processing, can solve problems such as difficult to meet the diverse requirements of consumers' tastes, lack of dietary fiber, and unfavorable health, and achieve delicate and tough taste, pleasant color and unique flavor. Effect

Inactive Publication Date: 2016-06-22
ZUMING BEAN PROD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] Chinese Patent Publication No. CN104904871A, the patent publication date is September 16, 2015. The patent discloses a process for preparing vegetarian sausages using soybean protein isolate. The method uses healthy and high-nutrition soybean protein isolate as the main raw material. It is prepared by beating vacuum stuffing, casing filling, steaming, etc. It is a new processing method that uses soybean protein isolate and casing to prepare sausages. The raw materials include salad oil and glutamine in addition to soybean protein isolate. Transaminases, thickeners, potato starch, sugar and salt, etc., have the characteristics of health and hygiene, but the taste is single, which is difficult to meet the diverse requirements of consumers for tastes. At the same time, the lack of dietary fiber is not conducive to health

Method used

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  • Meatless sausage containing dietary fibers and processing process of meatless sausage
  • Meatless sausage containing dietary fibers and processing process of meatless sausage

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Embodiment 1

[0035] A vegetarian sausage containing dietary fiber, mainly made of the following raw materials in parts by weight: 15 parts of soybean textured protein, 5 parts of soybean protein isolate, 30 parts of bean dregs, 30 parts of water, 1 part of resistant dextrin, 8 parts of vegetable oil, 2 parts of modified starch, 0.05 part of TG enzyme, 1 part of edible salt, 0.2 part of white sugar, 0.08 part of monosodium glutamate, 0.05 part of disodium nucleotide, 0.2 part of soy sauce powder, 0.1 part of natural spice, 0.5 part of flavoring powder.

[0036] Among them, the natural spices are made of the following raw materials in parts by weight: 6 parts of pepper, 1 part of clove, 3 parts of Chinese prickly ash, 2 parts of anise, 2 parts of nutmeg, 6 parts of dried ginger, 0.5 part of rosemary, 1 part of cinnamon, 1 part of tangerine peel; the flavoring powder is made from the following raw materials in parts by weight: 2 parts of walnuts, 3 parts of dried dates, 1 part of peanuts, 5 pa...

Embodiment 2

[0048]A vegetarian sausage containing dietary fiber, mainly made of the following raw materials in parts by weight: 17 parts of soybean textured protein, 8 parts of soybean protein isolate, 35 parts of bean dregs, 35 parts of water, 1.5 parts of resistant dextrin, 9 parts of vegetable oil, 2.5 parts of modified starch, 0.08 parts of TG enzyme, 1.2 parts of edible salt, 0.4 parts of white sugar, 0.13 parts of monosodium glutamate, 0.08 parts of flavored nucleotide disodium, 0.3 parts of soy sauce powder, 0.12 parts of natural spices, and 1.5 parts of flavoring powder.

[0049] Among them, the natural spices are made of the following raw materials in parts by weight: 7 parts of pepper, 2 parts of cloves, 4 parts of Chinese prickly ash, 3 parts of anise, 3 parts of nutmeg, 7 parts of dried ginger, 1 part of rosemary, 2 parts of cinnamon, 2 parts of tangerine peel; the flavoring powder is made from the following raw materials in parts by weight: 4 parts of walnuts, 4 parts of dried...

Embodiment 3

[0061] A vegetarian sausage containing dietary fiber, mainly made of the following raw materials in parts by weight: 20 parts of soybean textured protein, 10 parts of soybean protein isolate, 40 parts of bean dregs, 40 parts of water, 2 parts of resistant dextrin, 10 parts of vegetable oil, 3 parts of modified starch, 0.1 part of TG enzyme, 1.5 parts of edible salt, 0.6 parts of white sugar, 0.2 parts of monosodium glutamate, 0.12 parts of disodium nucleotide, 0.4 parts of soy sauce powder, 0.15 parts of natural spices, 2.5 parts of flavoring powder.

[0062] Among them, the natural spices are made of the following raw materials in parts by weight: 8 parts of pepper, 3 parts of cloves, 5 parts of Chinese prickly ash, 4 parts of anise, 4 parts of nutmeg, 8 parts of dried ginger, 1.5 parts of rosemary, 3 parts of cinnamon, 3 parts of tangerine peel; the flavoring powder is made from the following raw materials in parts by weight: 5 parts of walnuts, 5 parts of dried dates, 4 part...

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Abstract

The invention discloses a meatless sausage containing dietary fibers and a processing process of the meatless sausage.The meatless sausage is finely produced by using soybean tissue protein, isolated soybean protein and wet soybean dregs as main raw materials, soaking, dewatering, chopping and mixing, stirring, filling, steaming, packaging in the presence of coolant, and the like.The produced meatless sausage is unique in taste, high and lasting in fragrance, convenient to eat and carry and rich in dietary fibers and conforms to the people's requirement on pursuing healthy, fast and convenient food.Compared with traditional sausages, the meatless sausage containing the dietary fibers has the advantages that the edibleness and nutritional value of the meatless sausage are increased, product grade is increased, the dietary structure of people can be changed, the requirements of people can be satisfied, and a new variety is added to sausage food; the meatless sausage is bright in appearance, fragrant in taste and unique in flavor; the soybean dregs and the like are added into the meatless sausage as the main raw materials, so that the meatless sausage has effects of lowering blood pressure, lowering blood sugar and controlling weight and is beneficial to human health.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a vegetarian sausage containing dietary fiber and a processing technology thereof. Background technique [0002] The traditional sausage is rich in nutrition, mellow and delicious, convenient to eat and easy to carry, and meets the current people's pursuit of healthy, fast and convenient food requirements. However, traditional sausages have high fat and cholesterol content, lack of water-soluble vitamins and minerals, and eating more can easily lead to diseases such as high blood pressure and arteriosclerosis. [0003] Vegetarian sausage is a non-meat product made of soybean textured protein instead of meat, vegetable oil instead of animal fat, and then adding other ingredients, cooking, cooling and other processes. Compared with animal protein, soybean textured protein is not only cheap, but also has good Excellent oil absorption, water absorption and emulsification, and it is in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L27/00A23L27/10A23L27/20A23L33/21
CPCA23C20/02A23C20/025A23V2002/00A23V2200/30A23V2200/32
Inventor 蔡祖明李席芹
Owner ZUMING BEAN PROD
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