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Mycoprotein opsonin meat product and processing method thereof

A processing method and mycoprotein technology, applied in food ingredients, sugar-containing food ingredients, food science, etc., can solve problems such as poor flavor and insufficient nutrition

Inactive Publication Date: 2019-08-09
CHENGDU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are reports of making vegetarian sausages with soybean protein, etc., but its flavor is poor, and its nutritional value of pure vegetable protein products is also insufficient. , low-cost meat products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The processing method of the mycoprotein conditioning vegetarian meat product provided by the present embodiment comprises the following steps:

[0018] (1) Preparation of emulsified bacteria liquid: take the mushrooms, residues and stipe that are eliminated from the processing of fresh edible fungi, clean them, drain the water, use a twisting machine to make them finer, then add ice chips and glucose, and put them into a colloid mill for fine grinding For the emulsified bacterial liquid, the emulsified bacterial liquid is sterilized at 121°C for 20 minutes, cooled and then used for later use; the weight ratio of the edible fungi (mushrooms, mushroom residues and stipe), ice chips, and glucose is 80:8:4;

[0019] (2) Bacterial fermentation broth preparation: add food-grade Geotrichum candidum and endomycopsis fibuligera to the cooled emulsified bacterial fluid, and put them into the gap type after stirring evenly. Stirred fermenter, fermented at 30°C for 3 days, then fi...

Embodiment 2

[0024] The processing method of the mycoprotein conditioning vegetarian meat product provided by the present embodiment comprises the following steps:

[0025] (1) Preparation of emulsified bacteria liquid: take the mushrooms, residues and stipe that are eliminated from the processing of fresh edible fungi, clean them, drain the water, use a twisting machine to make them finer, then add ice chips and glucose, and put them into a colloid mill for fine grinding For the emulsified bacterial liquid, the emulsified bacterial liquid was sterilized at 121°C for 22 minutes, cooled and then used for later use; the weight ratio of the edible fungi (mushrooms, mushroom residues and stipe), ice chips, and glucose was 83:9:4.5;

[0026] (2) Bacterial fermentation broth preparation: add food-grade Geotrichum candidum and endomycopsis fibuligera to the cooled emulsified bacterial fluid, and put them into the gap type after stirring evenly. Stirred fermenter, fermented at 32°C for 3.5 days, t...

Embodiment 3

[0031] The processing method of the mycoprotein conditioning vegetarian meat product provided by the present embodiment comprises the following steps:

[0032] (1) Preparation of emulsified bacteria liquid: take the mushrooms, residues and stipe that are eliminated from the processing of fresh edible fungi, clean them, drain the water, use a twisting machine to make them finer, then add ice chips and glucose, and put them into a colloid mill for fine grinding For the emulsified bacterial liquid, the emulsified bacterial liquid was sterilized at 121°C for 25 minutes, cooled and then used for later use; the weight ratio of the edible fungi (mushrooms, mushroom residues and stipe), ice chips, and glucose was 85:10:5;

[0033] (2) Bacterial fermentation broth preparation: add food-grade Geotrichum candidum and endomycopsis fibuligera to the cooled emulsified bacterial fluid, and put them into the gap type after stirring evenly. Stirred fermentation tank, fermented at 35°C for 4 da...

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PUM

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Abstract

The invention discloses a mycoprotein opsonin meat product and a processing method thereof. The processing method comprises the steps of emulsification bacterium solution preparation, thallus fermentation broth preparation, vegetarian minced meat preparation, curing and stabilizing, cooking, preparation and the like. According to the processing method, edible fungi are used for processing by-products, the by-products are converted into high-quality nutritional mycoprotein through microbial fermentation, and under the cooperation of other natural auxiliary materials and the like, the mycoprotein opsonin meat product is prepared through a specific process and technical parameter control. The mycoprotein opsonin meat product and the processing method thereof have the advantages that the shape, color, taste and flavor of the mycoprotein opsonin meat product are close to those of a traditional meat product, the protein content and essential amino acid content of the mycoprotein opsonin meatproduct are higher than those of the traditional meat product, the fat and cholesterol content and production cost of the mycoprotein opsonin meat product are lower than those of the traditional meatproduct, and the flavor and nutrition of the mycoprotein opsonin meat product are much better than those of other vegetarian meat products.

Description

technical field [0001] The invention relates to a processing method of meat products, in particular to a mycoprotein-conditioned vegetarian meat product and a processing method thereof. Background technique [0002] Traditional meat products are made from livestock and poultry meat. Although they are delicious and rich in protein, they are high in fat and cholesterol, and generally contain nitrite and compound phosphate. Additives make some consumer groups who pay special attention to health care have concerns. Today, with the emphasis on sustainable development of food production and consumption, as well as food safety, it has become a new trend to reduce meat consumption as much as possible and replace it with other non-meat protein foods. At present, there are reports of making vegetarian sausages with soybean protein, etc., but its flavor is poor, and its nutritional value of pure vegetable protein products is also insufficient. , low-cost method of meat products. Co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L31/00
CPCA23L31/00A23V2002/00A23V2250/61A23V2250/1578A23V2250/218
Inventor 王卫白婷张佳敏吉莉莉张旭康峻
Owner CHENGDU UNIV