Processing technology for flavored vegetarian meat

Abstract

The invention discloses a processing technology for flavored vegetarian meat. The processing technology is characterized by comprising the following steps: raw material preparation, marinating, dehalogenation, drying, uniform mixing of flavors, loading, and disinfection and the like. The processing technology employs unique marinating ingredients, drawing protein is marinated for flavoring, and then dehydration and drying are carried out to obtain a base material, then the flavored mixing materials with different tastes are employed for being uniformly mixed and then are subjected to split charging, besides a frying process, vacuum drying and dehydration can be employed, so that the subsequent flavored mixing materials are easily flavored; a spice bag is recovered during a marinating process, at least a new spice bag and a recovered spice bag are guaranteed for matching usage, the cost is reduced, and the mouthfeel is guaranteed; the flavored mixing materials employ a unique formula, vegetarian meat having two different tastes of scallion black pepper flavor and spicy flavor can be obtained, and the market effect is good.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a processing technology of flavored vegetarian meat. Background technique [0002] Vegetarian meat refers to a vegetarian food with a flavor and texture similar to meat. It usually uses vegetable protein (soybean protein, peanut protein, wheat gluten, etc.) Thermal processing creates a meat-like texture and a meat-like flavor through the Maillard reaction and / or the addition of meat flavors. [0003] Plant-drawn protein emerged in developed countries such as Europe and the United States in the 1960s. Because it can replace high-fat and high-calorie meat products, it is also called "imitation meat". After more than 10 years of development, the plant-drawn protein industry has begun to take shape. The general state of plant silk protein is dry light yellow solid (moisture content is about 10%, water activity Aw is about 0.43), if it is soaked in water for a few minutes, it will bec...

AI Technical Summary

Problems solved by technology

[0004] The invention of Publication No. CN 106578108A discloses a production and processing technology of vegetarian meat, which uses soybean silk protein as raw material to obtain a kind of vegetarian meat through processes such as marinating, dehalogenating, frying, deoiling, and blending, although it has a better taste , but due to its own porosity and softness, the vegetarian meat will absorb a large amount of oil during the frying process, resulting in excessive oil content and greasy taste, which is not suitable for people with three highs

[0005] The invention of Publication No. CN 105028670A discloses a processing technology of spicy vegetarian meat. It also uses soybean silk protein as raw material. The soaked raw material is coated with sugar and fried, and then marinated. The product obtained by this process has a soft taste and is watery. The content is large, resulting in a shortened shelf life, and the frying process will also make the oil content of vegetarian meat too high

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