Veggie American-style hamburger and production method thereof

A technology of vegetarian American style and hamburger steak, which is applied in the direction of plant protein processing, etc., can solve the problems of raw material selection and preparation process without ideal and complete technical solutions, etc., to achieve a strong taste with toughness, toughness and chewy, balanced and rich nutrition Effect

Inactive Publication Date: 2020-03-27
安徽神农素食品有限公司
View PDF0 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the use of these two materials in the food market is not much, and more of them are used as additive ingredients, and protein isolates are added to higher-grade meat products to improve the texture and flavor of meat products. There is little research on the preparation of vegetarian products with meaty taste, and there is no ideal and complete technical solution in terms of raw material selection and preparation process

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A vegetarian American-style hamburger steak, made of the following raw materials in mass proportions: 500 grams of wheat protein isolate, 500 grams of non-genetically modified soybean protein isolate, 35 grams of seasoning, 50 grams of edible salt, 100 grams of sunflower oil, and 1,000 grams of drinking water .

[0023] A method for preparing vegetarian American-style hamburger steak as described above, is characterized in that it comprises the following steps:

[0024] (1) Take wheat protein isolate and non-transgenic soybean protein isolate and dry mix them for drawing treatment. Firstly, the raw materials are stirred by a vacuum mixer for 10 minutes, then put into the drawing protein machine, puffed at 80°C, and plasticized through the outlet. Type, install a cutter before the outlet of the drawing protein machine to ensure that the product is controlled within the required range of 3-5 cm, and the obtained product is dried and cooled by a dryer;

[0025] (2) After ...

Embodiment 2

[0029] A vegetarian American-style hamburger steak, made of the following raw materials in mass proportions: 450 grams of wheat protein isolate, 550 grams of non-genetically modified soybean protein isolate, 40 grams of seasoning, 55 grams of edible salt, 90 grams of sunflower oil, and 1100 grams of drinking water .

[0030] A method for preparing vegetarian American-style hamburger steak as described above, is characterized in that it comprises the following steps:

[0031] (1) Take wheat protein isolate and non-transgenic soybean protein isolate and dry mix them for drawing treatment. Firstly, the raw materials are stirred by a vacuum mixer for 15 minutes, then put into the drawing protein machine, and puffed at 120°C. Type, install a cutter before the outlet of the drawing protein machine to ensure that the product is controlled within the required range of 3-5 cm, and the obtained product is dried and cooled by a dryer;

[0032] (2) After the wire-drawn product is soaked,...

Embodiment 3

[0036] A vegetarian American-style hamburger steak, made of the following raw materials in mass proportions: 550 grams of wheat protein isolate, 450 grams of non-genetically modified soybean protein isolate, 30 grams of seasoning, 45 grams of edible salt, 110 grams of sunflower oil, and 900 grams of drinking water .

[0037] A method for preparing vegetarian American-style hamburger steak as described above, is characterized in that it comprises the following steps:

[0038] (1) Take wheat protein isolate and non-transgenic soybean protein isolate and dry mix them for drawing treatment. First, the raw materials are stirred by a vacuum mixer for 12 minutes, then put into the drawing protein machine, and puffed at 100°C, and plasticized through the outlet. Type, install a cutter before the outlet of the drawing protein machine to ensure that the product is controlled within the required range of 3-5 cm, and the obtained product is dried and cooled by a dryer;

[0039] (2) After...

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 discloses a veggie American-style hamburger and a production method thereof. The veggie American-style hamburger is produced from the following raw materials by mass: 450-550 g of wheatprotein isolate, 450-550 g of non-genetically modified organism soybean protein isolate, 30-40 g of seasonings, 45-55 g of edible salt, 90-110 g of sunflower seed oil and 900-1100 g of drinking water.The veggie American-style hamburger is produced by mixing and texturing the wheat protein isolate and the non-genetically modified organism soybean protein isolate, obtained textured soybean proteinnot only has high nutrition value, but also has taste almost the same as those of common meat food, delicious taste of meat and health of vegetables can be combined perfectly, meanwhile, the texturedsoybean protein is suitable for multiple kinds of cooking modes, on the basis, the textured soybean protein matches hamburger materials for production, the raw materials are stirred and cooked to obtain the veggie American-style hamburger, and the veggie American-style hamburger tastes with fragrance, is tough, has balanced and rich nutrition, and can be suitable for being eaten by more consumer groups.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a vegetarian American-style hamburger steak and a preparation method thereof. Background technique [0002] Soybean protein isolate is a full-priced protein food additive produced by soybean screening, peeling and separation, and low-temperature desolventization. The protein content of soybean protein isolate is more than 90%, and there are nearly 20 kinds of amino acids, including essential amino acids for human body. It is rich in nutrition and does not contain cholesterol. It is one of the few varieties of vegetable protein that can replace animal protein. Wheat protein isolate is a natural protein extracted from wheat (flour). It is light yellow in color, with a protein content as high as 75-85%, and contains 15 kinds of amino acids necessary for the human body. It is a nutrient-rich, high-quality and cheap plant protein source . [0003] At present, the...

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): A23J3/16A23J3/18
CPCA23J3/16A23J3/18
Inventor 倪宁倪民羡章凯瑜章凯捷
Owner 安徽神农素食品有限公司
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