Preparation method of multi-flavor vegetable protein balls

The technology of a vegetable protein and a production method is applied to the production field of multi-flavor vegetable protein pills, which can solve the problems of inconspicuous texture of vegetable protein fibers, very different textures of meat products, and insufficient fineness of the process, so as to achieve good taste, color and luster. Excellent, easy-to-use effect

Inactive Publication Date: 2018-05-08
湖南省味来食界食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing snack food made of plant protein has a poor taste, the fiber texture of plant prote

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0019] Example 1

[0020] A manufacturing method of multi-flavor vegetable protein pill includes the following steps:

[0021] (1) Soaking: Put the compound vegetable protein pellets in a food-grade plastic bucket and add drinking water until it is submerged, and soak for 90 minutes at room temperature;

[0022] (2) Dehydration: Take it out after soaking, use a centrifugal dewatering machine to dehydrate, the rotating speed of the centrifugal dewatering machine is 1000r / min, after dewatering for 90 seconds, over weighing, control the moisture content of the material at 45%;

[0023] (3) Frying: adjust the temperature of the fryer to 160°C, and put the dehydrated compound vegetable protein pellets into the fryer for 10 minutes of frying;

[0024] (4) Marinating: prepare brine, put the fried composite vegetable protein pellets into a brine pot, the ratio of brine to composite vegetable protein pellets is 3:1, control the brine temperature at 90℃, and marinate for 50min;

[0025] (5) Steami...

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PUM

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Abstract

The invention discloses a preparation method of multi-flavor vegetable protein balls. The method comprises the following steps of soaking, dehydration, frying, marinating, cooking, material mixing, vacuum bagging, sterilization, and finished product boxing. According to the invention, no preservative is added, so that the original flavor of products can be maintained, and shelf life can reach 15 months after secondary high-temperature sterilization. The process system of the invention is simple in operation, and the prepared vegetable protein balls are good in color, high in nutrient content and good in mouth feel.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing multi-flavor vegetable protein pills. Background technique [0002] With the rapid development of the food industry and the improvement of living standards, people's love and demand for snack foods have increased. At the same time, people are paying more and more attention to protein intake, and animal protein has the disadvantages of high cholesterol and high fat. Therefore, vegetable protein products, as high-protein and high-nutrient food raw materials, are more and more used in snack foods. However, the existing snack foods made of vegetable protein have a poor taste, the fiber texture of vegetable protein is not obvious, and the texture of meat products is very different, and the process is not fine enough. Contents of the invention [0003] The purpose of the present invention is to provide a method for making multi-flavored vegetable protein pills. ...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/00
CPCA23C20/02
Inventor 喻小明
Owner 湖南省味来食界食品股份有限公司
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