Soybean filament drawing protein vegetarian ham and preparation method thereof

A technology for soybean drawing protein and vegetarian ham, which is applied in the field of food and food processing, can solve the problems of product quality decline, increase production process, reduce ductility, etc. Effect

Inactive Publication Date: 2019-03-19
SHANDONG YUWANG ECOLOGY FOOD IND
View PDF9 Cites 5 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, when soybean protein isolate and soybean protein isolate are used as composite raw materials to produce vegetarian ham products, due to the different characteristics of soybean protein isolate and soybean protein isolate, the requirements for processes and equipment are different, and it is generally necessary to combine chopping and stirring. , if only stirring is performed, the soy protein isolate will not be stirred evenly and the gelatinity will not be strong; but if only chopping is performed, the silky texture of the soy protein will be destroyed, and the fleshy feeling of the product will be reduced, resulting in a decline in the quality of the final product
On the one hand, this type of method increases the production process, resulting in more processing steps, complex processes, increased difficulty in productio

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Soybean filament drawing protein vegetarian ham and preparation method thereof
  • Soybean filament drawing protein vegetarian ham and preparation method thereof
  • Soybean filament drawing protein vegetarian ham and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0107] A soybean-drawn protein vegetarian ham is made from the following raw materials in parts by weight:

[0108]

[0109] The preparation method is as follows:

[0110] (1) Preparation of Konjac Granules:

[0111] ①Hydration: put 85 parts by weight of normal temperature water into the chopping pot, and the chopping knife runs at a speed of 150r / min. At the same time, slowly add 4 parts by weight of konjac powder. After 30s, increase the speed of the chopping knife to 3500r / min and then Continue chopping and mixing for 3 minutes until the konjac powder is fully dissolved;

[0112] ② Mixing: When the hydration is about to end, adjust the chopping knife speed to 300r / min, add 1 weight part of cornstarch, 0.15 weight part of sodium alginate and 0.010 weight part of silicon dioxide at the same time, chop and mix until there is no dry powder, continue to After chopping and stirring for 3 minutes under the condition of 3500r / min, an emulsion was obtained;

[0113] ③Swelling ...

Embodiment 2

[0130] A soybean-drawn protein vegetarian ham is made from the following raw materials in parts by weight:

[0131]

[0132]

[0133] The preparation method is as follows:

[0134] (1) Preparation of Konjac Granules:

[0135] ①Hydration: put 85 parts by weight of normal temperature water into the chopping pot, and the chopping knife runs at a speed of 150r / min. At the same time, slowly add 4 parts by weight of konjac powder. After 30s, increase the speed of the chopping knife to 3500r / min and then Continue chopping and mixing for 3 minutes until the konjac powder is fully dissolved;

[0136] ② Mixing: When the hydration is about to end, adjust the chopping knife speed to 300r / min, add 1 weight part of cornstarch, 0.15 weight part of sodium alginate and 0.010 weight part of silicon dioxide at the same time, chop and mix until there is no dry powder, continue to After chopping and stirring for 3 minutes under the condition of 3500r / min, an emulsion was obtained;

[0137...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention belongs to the fields of foods and food processing and particularly relates to a soybean filament drawing protein vegetarian ham and a preparation method thereof. The soybean filament drawing protein vegetarian ham is prepared from soybean filament drawing proteins, vegetable oil, konjak particles, modified starch, vital gluten, table salt, white granulated sugar, soy sauce, edible gum, a vegetarian meat essence, glutamine transaminase, a sorghum pigment and ice water through the processes of preparation of the konjak particles, pretreatment of the soybean filament drawing proteins, the raw material mixing and stirring, sausage filling and formation, hot air drying, stewing, freezing and the like. The raw material formula and production process of the soybean filament drawingprotein vegetarian ham are improved and optimized, the soybean filament drawing proteins are preprocessed in the earlier period, and the later-period stirring process is regulated and controlled, sothat the processed vegetarian ham has fine taste, good elasticity, tenacity and chewing feeling and does not have beany flavor, and a section is silky.

Description

technical field [0001] The invention belongs to the field of food and food processing, and in particular relates to a soybean silk protein ham and a preparation method thereof. Background technique [0002] Vegetarian ham is a kind of vegetarian sausage food made of soy products as the main raw material. It is often used as raw material for further cooking and processing, and can be processed in various forms such as frying, roasting, and rinsing. Because it does not contain animal ingredients, has high nutritional value, and has the chewy feeling of meat, it is sought after by many vegetarian lovers. [0003] At present, the raw materials for making vegetarian ham are mainly soybean protein isolate and soybean textured protein, and most of the vegetarian ham production processes use soybean protein isolate and soybean textured protein together. For example, a patent application (CN201610964235.1) discloses a simulation The production method of vegetarian ham sausage is pre...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23C20/02
CPCA23C20/025
Inventor 杜彩霞牛祥臣李顺秀王笛王彩华刘军姜畔
Owner SHANDONG YUWANG ECOLOGY FOOD IND
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap