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Vegetarian meat steak containing soybean protein and preparation method thereof

A technology of soybean protein and soybean tissue protein is applied in the field of food processing, which can solve the problems of high cost, reduce animal fat content, and many raw materials, and achieve the effects of good internal structure, strong shredded meat, and good elasticity and toughness.

Inactive Publication Date: 2019-04-05
SHANDONG YUWANG ECOLOGY FOOD IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The invention uses soybean tissue protein, konjac powder, protein powder, and vegetable oil as the main raw materials to replace animal meat. In addition to possessing the nutritional components of animals, it also reduces the fat content of animals, which is more beneficial to human health; but the raw materials used in this invention more, higher cost

Method used

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  • Vegetarian meat steak containing soybean protein and preparation method thereof
  • Vegetarian meat steak containing soybean protein and preparation method thereof
  • Vegetarian meat steak containing soybean protein and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A vegetarian meat steak containing soybean protein, the raw material parts by weight of the vegetarian meat steak body are as follows: 15 parts of soybean textured protein, 5 parts of soybean protein isolate, 4 parts of tapioca starch, 3 parts of gluten powder, 4 parts of soybean oil, and 1 part of table salt , 0.3 parts of monosodium glutamate, 45 parts of water, 0.2 parts of white pepper, 0.2 parts of five-spice powder, 0.4 parts of shallot powder, and 0.4 parts of ginger powder.

[0039] The preparation method of the above-mentioned vegetarian meat steak containing soybean protein comprises the following steps:

[0040] (1) Soybean textured protein pretreatment: Soak 15 parts of soybean textured protein in water, the weight ratio of soybean textured protein to water is 1:3, the soaking temperature is 25°C, and the soaking time is 20min. Clean, then place the soaked and cleaned soybean textured protein in a dehydration bucket to remove excess water until the water con...

Embodiment 2

[0045] A vegetarian steak containing soybean protein, the composition of raw materials by weight of the vegetarian steak body is as follows: 16 parts of soybean textured protein, 6 parts of soybean protein isolate, 5 parts of tapioca starch, 4 parts of gluten powder, 3 parts of soybean oil, and 0.8 part of table salt , 0.4 parts of monosodium glutamate, 82 parts of water, 0.3 parts of white pepper, 0.4 parts of five-spice powder, 0.3 parts of shallot powder, and 0.5 parts of ginger powder.

[0046] The preparation method of the above-mentioned vegetarian meat steak containing soybean protein comprises the following steps:

[0047] (1) Soybean textured protein pretreatment: Soak 16 parts of soybean textured protein in water, the weight ratio of soybean textured protein to water is 1:5, the soaking temperature is 30°C, and the soaking time is 30min. Clean, then place the soaked and cleaned soybean textured protein in a dehydration bucket to remove excess water until the water co...

Embodiment 3

[0052] A kind of vegetarian meat steak containing soybean protein, the composition of raw material parts by weight of vegetarian meat steak body is as follows: 18 parts of soybean textured protein, 4 parts of soybean protein isolate, 3 parts of tapioca starch, 2 parts of gluten powder, 5 parts of soybean oil, and 1.3 parts of table salt , 0.2 parts of monosodium glutamate, 113 parts of water, 0.5 parts of white pepper, 0.6 parts of five-spice powder, 0.2 parts of shallot powder, and 0.3 parts of ginger powder.

[0053] The preparation method of the above-mentioned vegetarian meat steak containing soybean protein comprises the following steps:

[0054] (1) Soybean textured protein pretreatment: Soak 18 parts of soybean textured protein in water, the weight ratio of soybean textured protein to water is 1:7, the soaking temperature is 40°C, and the soaking time is 50min. Clean, then place the soaked and cleaned soybean textured protein in a dehydration bucket to remove excess wat...

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Abstract

The invention discloses a vegetarian meat steak containing soybean protein and a preparation method thereof. The vegetarian meat steak blank body is prepared from following raw materials in parts by weight: 10-20 parts of textured soybean protein, 3-10 parts of soybean protein isolate, 2-10 parts of amylum, 2-8 parts of vital wheat gluten, 2-9 parts of vegetable oil, 0-3 parts of salt, 0-1 part ofmonosodium glutamate, 30-130 parts of water, 0-0.6 part of white pepper, 0-0.6 part of five spice powder, 0-0.8 part of chive powder and 0-0.8 part of fresh ginger powder. According to the vegetarianmeat steak containing the soybean protein and the preparation method thereof, the vegetarian meat steak prepared by the raw materials and the preparation method is crispy outside and soft inside, theinner structure is good, chewiness and intense shredded meat feeling are achieved, requirements of modern catering for healthy food are met, and taste and delicacy are achieved.

Description

technical field [0001] The invention relates to a vegetarian steak containing soybean protein and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] As western fast food brands such as KFC enter China, hamburgers, as their representative food, are deeply loved by people. Among them, the beef patty, as the most important ingredient in the hamburger, has a fresh and tender taste and a delicious taste, and is especially popular among people. However, with the improvement of people's living standards and the deepening of people's awareness of health, people's requirements for diet are not only limited to color, fragrance, but also the pursuit of nutrition and health. It is hoped that low-energy vegetarian meatloaf can be used To replace meatloaf, and maintain a good flavor and texture. At present, there are few types of vegetarian meat products on the market in my country, which cannot meet the needs of the market. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02
CPCA23C20/025
Inventor 范书琴王彩华王笛张飞俊连风
Owner SHANDONG YUWANG ECOLOGY FOOD IND
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