Processing process for producing vegetarian meat with high-temperature meal

A processing technology, vegetarian meat technology, applied in the direction of vegetarian ingredients (no meat), food science, etc., can solve the problems of excessive loss of nutrients, single taste of vegetarian meat, bad taste, etc., to achieve delicious taste, solubility Good, good for your health

Inactive Publication Date: 2017-05-24
三门峡市美乐福大豆加工专用设备有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a processing technology for making vegetarian meat with high-tempera

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] The processing technology for making vegetarian meat with high-temperature dregs is characterized in that it includes the following steps:

[0033] Step 1. Prepare raw materials: Mix high-temperature meal, defatted soybean flour, glutamine powder, soybean protein isolate powder and water in a blender according to the ratio of parts by weight of 25, 50, 10, 20, and 20, and stir evenly. Make it loose and wet;

[0034] Step 2. Raw material processing: Put the loose and wet material into the soybean tissue protein forming machine for processing. The inlet temperature of the forming machine is controlled at 0°C, starting from the inlet temperature at 280°C, and the outlet temperature at 280°C. Extruded at high temperature, the finished product of lean meat fibrous structure is produced at the outlet of the textured soybean protein forming machine, wherein the textured soybean protein forming machine is the equipment described in the patent application number 201420613927.8;

...

Embodiment 2

[0043] The processing technology for making vegetarian meat with high-temperature dregs is characterized in that it includes the following steps:

[0044] Step 1. Prepare raw materials: Mix high-temperature meal, defatted soybean flour, glutamine powder, soybean protein isolate powder and water in a blender according to the ratio of parts by weight of 51, 20, 20, 10, and 30, and stir evenly. Make it loose and wet;

[0045] Step 2. Raw material processing: Put the loose and wet material into the textured soybean protein forming machine for processing, control the inlet temperature of the textured soybean protein forming machine at 4°C, start from the inlet temperature at 260°C, and the outlet temperature at 290°C, and pass through the forming machine Extruding the material at high temperature, the finished product with lean meat fibrous structure is produced at the outlet of the soybean textured protein forming machine;

[0046] Step 3. Soaking and dehydration: put the process...

Embodiment 3

[0054] The processing technology for making vegetarian meat with high-temperature dregs is characterized in that it includes the following steps:

[0055] Step 1. Prepare raw materials: mix high-temperature meal, defatted soybean flour, glutamine powder, soybean protein isolate powder and water in a blender according to the ratio of parts by weight of 30, 25, 15, 15, and 25, and stir evenly. Make it loose and wet;

[0056] Step 2. Raw material processing: Put the loose and wet material into the soybean tissue protein forming machine for processing, control the inlet temperature of the forming machine to 2°C, start from the inlet temperature of 270°C, and the outlet temperature of 285°C, and pass the forming machine to the material Extruded at high temperature, the finished product with lean meat fibrous tissue structure is produced at the outlet of the soybean textured protein forming machine;

[0057] Step 3. Soaking and dehydration: put the processed finished product into w...

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PUM

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Abstract

The invention discloses a processing process for producing a vegetarian meat with high-temperature meal. The processing process is characterized by including the following steps: material preparation: high-temperature meal, degreased soybean flour, wheat gluten, soybean isolate protein powder and water are uniformly mixed in an agitator to form a loose wet material; material processing: the loose wet material is poured into a textured soybean protein forming machine and processed into the finished product with a lean meat type fiber texture. The processing process has the beneficial effects that the degreased soybean flour among the materials used by the invention has good water and oil absorbability, good solubility and good emulsibility and gelling property; the fat content of the materials in the invention is low, so the incidence of cardiovascular and cerebrovascular diseases can be effectively decreased; the vegetarian meat produced by the invention is rich in vegetable proteins, cholesterol-free and low in fat, and therefore is an ideal food for people with hypertension, coronary heart disease and diabetes; the taste is delicious, and after being eaten for a long time, the vegetarian meat can improve constitution and is good for physical health.

Description

technical field [0001] The invention relates to the field of production technology for processing food with high-temperature dregs, in particular to a processing technology for making vegetarian meat with high-temperature dregs. Background technique [0002] In real life, people who mainly eat plant foods are the healthiest and can easily avoid the occurrence of chronic diseases. A comparison of the effects of a plant-based diet and an animal-based diet structure on human health has been conducted and found that a large intake of animal protein can cause osteoporosis, and the higher the intake rate of plant protein, the hip Lower incidence of joint fractures. Generally, the protein in plant food is small molecular high-quality protein, and a large amount of minerals, vitamins and active enzymes are also taken in while taking protein, while the intake of animal protein is also taking in fat, cholesterol and toxin. Protein metabolites are acidic and require alkaline miner...

Claims

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Application Information

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IPC IPC(8): A23L33/185
CPCA23V2002/00A23V2200/262
Inventor 刘丁山
Owner 三门峡市美乐福大豆加工专用设备有限公司
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