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Multilayer structural artificial meat

A multi-layer structure, artificial meat technology, applied in the field of food processing, can solve the problems of easy loss, uneven and lack of gravy, and achieve the effect of preventing gravy from overflowing

Pending Publication Date: 2020-03-27
周锦源
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The artificial meat produced by these methods is close to natural meat in terms of graininess, but it is very lacking in the taste created by gravy
The uniform extrusion method adopted by the existing method has no way to independently preserve the gravy, so that the gravy is uneven, lacking or easy to lose

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] In parts by weight, mix 60-98.5 parts of natural plant extracts and / or plant proteins, 0.5-10 parts of sodium alginate, and 0.01-99.5 parts of gravy to make drops; add 1-10 parts of curing agent to 90- Dissolve 99.8 parts of water to make a solidifying agent solution; drop the prepared dripping material into the prepared curing agent solution, and take out the dripping material to solidify into beads to obtain a wrapping layer that wraps the gravy. The diameter of the wrapping layer is 1mm-20mm. Using MACH-1 TM The elastic modulus of the coating layer measured by the multifunctional multi-axial tissue material micromechanics and electromechanical characteristics testing system is 0.01-20MPa.

[0035] According to parts by weight, mix 20-80 parts of vegetable protein, 10-20 parts of oil raw materials, 1-5 parts of vegetable gum, 1-5 parts of seasoning, 1-5 parts of emulsifier, and 1-5 parts of food coloring. Mixture; mix the mixture at a temperature of 30-150°C, a humid...

Embodiment 2

[0038] In parts by weight, mix 80-90 parts of natural plant extracts and / or plant proteins, 2-10 parts of konjac powder, and 48-68 parts of gravy to make drops; add 1 part of curing agent to 99 parts of water, dissolve Prepare a curing agent solution; drop the prepared drop material into the prepared curing agent solution, and take out the coating layer that wraps the gravy after the drop material is solidified into beads, and the diameter of the coating layer is 2mm-20mm. Using MACH-1 TM The elastic modulus of the cladding layer is determined to be 1-20 MPa by the multifunctional multi-axial tissue material micromechanical and electromechanical characteristic testing system.

[0039] According to parts by weight, mix 20-80 parts of vegetable protein, 10-20 parts of oil raw materials, 1-5 parts of vegetable gum, 1-5 parts of seasoning, 1-5 parts of emulsifier, and 1-5 parts of food coloring. Mixture; mix the mixture at a temperature of 30-80°C, a humidity of 30%-70%, and a pr...

Embodiment 3

[0042] By weight, 85 parts of plant beetroot juice vegetable protein, 0.5 part of sodium alginate, and 14.5 parts of gravy are mixed uniformly to make dripping material; 4 parts of calcium chloride are added to 99 parts of water, and dissolved to make a solidifying agent solution; The prepared dripping material is dripped into the prepared solidifying agent solution, and the dripping material is solidified into beads, and then taken out to obtain a wrapping layer wrapping the gravy, and the diameter of the wrapping layer is 20mm. Using MACH-1 TM The elastic modulus of the cladding layer was determined to be 8 MPa by the multifunctional multi-axial tissue material micromechanical and electromechanical characteristic testing system.

[0043] In parts by weight, mix 68-80 parts of vegetable protein, 10-15 parts of oil raw materials, 1-3 parts of vegetable gum, 1-3 parts of spices, 1-3 parts of emulsifier, and 1-3 parts of food coloring to make a mixture material; mix the mixture...

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Abstract

The invention discloses a multilayer structural artificial meat, and relates to the technical field of food processing. The multilayer structural artificial meat comprises a meat juice, a wrapping layer and a meat protein; the wrapping layer wraps the meat juice, and the meat protein wraps the wrapping layer, wherein the elastic modulus of the wrapping layer is 0.01-20 MPa. The multilayer structural artificial meat provided by the invention has the nutrient value of real meat, and realizes a juicy mouthfeel by the manner of wrapping the meat juice; and at the same time, the components of the wrapping layer are selected and proportioned, so that the elastic modulus of the wrapping layer is controlled to be 0.01-20 MPa, the wrapping layer has the appropriate burst deformation properties, andthe artificial meat not only has the chewy juice explosion sensation of the real meat, but also can prevent the problem of meat juice overflow caused by a broken wrapping layer during transportation.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to artificial meat with a multilayer structure. Background technique [0002] With the improvement of people's living standards, the proportion of animal protein in the diet structure of the population has gradually increased, and at the same time, the incidence of the "three high diseases" of hypertension, hyperlipidemia and high cholesterol has also increased. With the improvement of people's awareness of their own health and environmental protection, the emergence of artificial meat has solved these problems well. Artificial meat is rich in high-quality protein and trace elements necessary for the human body, and does not contain harmful trans fatty acids and cholesterol; The appearance of meat can also reduce the release of greenhouse gases by 50%, save 87% of water resources and 96% of land resources. [0003] At present, artificial meat on the market is mainly divided...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02
CPCA23C20/025A23C20/02
Inventor 周锦源易菡
Owner 周锦源
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