Double protein meat and preparation method thereof
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A production method and double-protein technology, which is applied in the field of protein meat, can solve the problems of large differences, weak meat texture, irregular shape of protein meat, etc., and achieve the effects of improving elasticity, solving weak meat texture, and reducing costs
Inactive Publication Date: 2016-11-16
河北康农食品有限公司
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Problems solved by technology
[0003] At present, the shape of protein meat is irregular, the meat texture is not strong, the surface and interior of the product are uneven, and the protein fiber structure is quite different from real meat fiber
Method used
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Embodiment 1
[0028] 5kg beef, 4kg soybean silk protein, 0.95kg dietary fiber and 0.05kg seasoning (including 0.002kg monosodium glutamate, 0.03kg salt, 0.007kg green onion, 0.006kg garlic, 0.001kg pepper, 0.001kg cinnamon, 0.001kg vanilla bean , 0.001kg licorice, 0.001kg thyme, 0.001kg turmeric) and mix evenly, place for 6h; then add in emulsifier for emulsification, then extrude and cook to obtain double protein meat.
Embodiment 2
[0030] 7.5kg beef, 1.5kg soybean silk protein, 0.8kg dietary fiber and 0.2kg seasoning (including 0.004kg monosodium glutamate, 0.1kg salt, 0.03kg green onion, 0.03g garlic, 0.015kg pepper, 0.015 pepper, 0.001kg laurel, 0.001 kg nutmeg, 0.001kg cumin, 0.002kg red pepper) and mix evenly, let stand for 4h; then add into emulsifier for emulsification, then extrude and cook to obtain double protein meat.
Embodiment 3
[0032] Mix 5kg beef, 4.5kg soybean silk protein, 0.4kg dietary fiber and 0.1kg seasoning (including 0.002kg monosodium glutamate, 0.07kg salt, 0.01kg green onion, 0.01g garlic, 0.002kg pepper, 0.002 pepper, 0.001kg clove, 0.001 kg caraway seeds, 0.001kg thyme, 0.001kg saffron) and mix evenly, place for 4h; then add to emulsifier for emulsification, then extrude and cook to obtain double protein meat.
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Abstract
The invention discloses double protein meat, which is prepared from the following raw materials in percentage by weight: 50-75% of meat, 15-45% of soybean drawing protein, 4-12% of dietary fiber and 1-5% of seasonings. By adding the soybean drawing protein into the meat, the prepared double protein meat is improved in surface smoothness, tissue uniformity, hardness and elasticity; and the meat and the soybean drawing protein are used as the raw materials for preparing the double protein meat, so that the problems that the soybean drawing protein is not strong in meat feeling and coarse in tissue fiber can be solved, and the cost can be reduced.
Description
technical field [0001] The invention relates to the field of protein meat, in particular to a double protein meat and a preparation method thereof. Background technique [0002] Protein meat, also known as protein vegetarian meat or artificial meat, is actually a protein product that imitates the shape, color and taste of meat. It is made of high-quality peanut protein powder or soybean and wheat protein through heating, extrusion, puffing and other processes. The reason why it is called "protein meat" is that its protein content is much higher than that of ordinary animal meat, and its taste, structure, color, and toughness are similar to animal meat. According to measurements, its protein content is 2 to 3 times that of eggs, fish, pigs, and beef lean meat. It is non-toxic and harmless through the identification of the health department, and is a green, safe and health food. [0003] At present, the shape of protein meat is irregular, the meat texture is not strong, the ...
Claims
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Application Information
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