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Production process of meat analogue

A production process and artificial meat technology, applied in cheese substitutes, dairy products, applications, etc., can solve problems such as poor taste, reduced meat texture, and loss of artificial meat nutrients, so as to increase the aroma and taste of meat and reduce nutrients loss, good combination effect

Inactive Publication Date: 2019-12-20
北京翰祺食品配料有限公司
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  • Claims
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Problems solved by technology

[0004] However, the above-mentioned preparation process has the following disadvantages: the high temperature during frying will cause the loss of nutrients in the artificial meat, reduce the texture of the meat, and cause poor taste

Method used

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  • Production process of meat analogue

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Embodiment Construction

[0031] The present invention will be further described in detail below with reference to the accompanying drawings.

[0032] refer to figure 1 , is a production process of artificial meat disclosed in the present invention, including the following processing steps: S1: preparing raw materials; S2: pretreatment; S3: weighing; S4: stirring; S5: forming; S6: packaging.

[0033] In step S1, prepare tissue protein, ice water, soybean protein isolate, TG enzyme, salad oil, auxiliary materials, additives and seasonings, wherein the auxiliary material is corn modified starch, which is used to enhance the viscosity and stability between the substances , to improve the taste of the product; the additives are curdlan gum and Qingdao Jiuxiang gum, the addition of curdlan gum is used to improve the water holding capacity of the product, and has a thickening effect, which can make the various substances better combined; seasoning The ingredients are meat-flavored marinade, meat flavor, sal...

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Abstract

The invention relates to the technical field of meat analogue processing, in particular to a production process of meat analogue. The production process comprises the following processing steps: S1, preparing raw materials including tissue protein, ice water, soybean protein isolate, TG enzyme, salad oil, auxiliary materials, additives and seasonings; S2, carrying out pretreatment: rehydrating thetissue protein, and carrying out chopping and stirring treatment on the soybean protein isolate, the ice water and the TG enzyme; S3, carrying out weighing: accurately weighing the auxiliary materials, the seasonings and the additives according to a formula; S4, carrying out stirring: putting the tissue protein and the soybean protein isolate into a stirring device for stirring, sequentially adding the auxiliary materials, the seasonings and the additives in the stirring process to form a stuffing; S5: carrying out moulding: placing the stuffing into a mould, and then heating the stuffing tomould the stuffing; and S6, carrying out packaging: taking out the moulded protein product, packaging the moulded protein product, and quickly freezing the moulded protein product. The invention has the advantages that the meat feeling and taste of the meat analogue are improved, and influence caused by stir-frying is avoided.

Description

technical field [0001] The invention relates to the technical field of artificial meat processing, in particular to a production process of artificial meat. Background technique [0002] Artificial meat, also known as soybean protein meat, is a high-protein, low-calorie, low-fat nutritious food, which plays a very positive role in adjusting dietary structure and improving people's health. It can avoid various side effects such as "high-fat diet affects hearing", "transfer absorption of feeding hormones and antibiotics", "absorption of botulinum toxin", "obesity caused by saturated fat or cholesterol" caused by eating meat. It is especially suitable for people suffering from obesity, diabetes, high blood pressure, high blood fat and cardiovascular disease, and has obvious therapeutic effects. [0003] The existing artificial meat is generally prepared by the following process: firstly, mix the crushed soybean protein powder and gluten powder evenly, and extrude the embryo to...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02
CPCA23C20/02
Inventor 刘坚倪冰
Owner 北京翰祺食品配料有限公司
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