A method for forming fine-shaped food with soup-absorbing microporous structure

Abstract

The invention discloses a forming method of finely-shaped food equipped with a soup-sucking micropore structure. Through a complete process comprising performing granulation, performing vibratory injection molding with point pressure, performing freezing, taking out a blank and performing crosslinking by adopting a TG enzyme in a powder bed embedding mode, large-scale production of food in fine shapes becomes possible. The method has great application space in appearance design for meat products, stuffed pastry, ball products and strong flour products, so that the economic value of the food is hopefully increased substantially.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for forming fine-shaped foods with soup-absorbing microporous structures. Background technique [0002] Precise shape forming in the food industry is currently limited to the production of meltable items such as sugar (including chocolate, etc.), oil, etc., and thus creates huge profits. Other common bulk foods are basically hand-carved, and there is a huge potential market if precise shape molding can be achieved. [0003] In traditional folk cooked food processing, borax or polyphosphate is usually used as a cross-linking agent, which is mixed with food raw materials such as minced meat, starch or polysaccharides to make ball cakes, sausages, etc. Transglutaminase (TGase) is a new type of cross-linking agent for protein, which is usually used in large-scale production of meat products and ball cakes. [0004] The shape of the food has a lot to do with the selling price...

AI Technical Summary

Problems solved by technology

[0004] The shape of the food has a lot to do with the selling price, and the post-processing of the food (such as dipping soup, etc.) has a lot to do with the flavor and applicability of the food. This industry characteristic is particularly prominent in the Japanese food industry. At present, Fine-shaped foods are mainly hand-made by craftsmen, which is low in efficiency and high in labor costs, and the products formed by industrial hard molds cannot compete with food craftsmen in terms of fineness.

The key to solving the problem of food fine shape molding is to use non-toxic soft elastic molds such as silicone rubber for molding, but the following problems have arisen accordingly: 1. Food raw materials are usually plastic substances that cannot be injected into molds; 2. After filling by manual pressing , not only the speed is very slow, but also the strength of the food molded body is low, and it is difficult to take it out when the mold is opened; 3. The molded body is easy to deform when placed. Cost considerations The food industry uses less than 2%. It usually takes more than 2 hours at 35 degrees Celsius to achieve a high degree of cross-linking (such as jelly, sausage, restructured meat, etc.). Too long mold time makes it difficult to meet the needs of large-scale industrial production.