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Production process of vegetable protein artificial meat

A production process and plant protein technology, applied in the field of plant protein artificial meat production technology, can solve problems such as cost increase, and achieve the effects of low price, lower cost, and increased elasticity and viscosity

Inactive Publication Date: 2020-06-12
上海银龙食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The artificial meat produced by this method has a high nutritional level, but its raw materials are tissue protein and soybean protein isolate, although it can ensure a high protein content, correspondingly, the cost will be greatly increased

Method used

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  • Production process of vegetable protein artificial meat
  • Production process of vegetable protein artificial meat
  • Production process of vegetable protein artificial meat

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] Embodiment 1: A kind of production technology of vegetable protein artificial meat, comprises following processing steps:

[0052] S1, preparing raw materials, washing soybean raw materials to remove impurities, and soaking soybean raw materials for 8 hours.

[0053] S2, refining and boiling, mixing the soaked soybean raw materials with water at a ratio of 60:39.35, grinding them into soybean milk, and boiling the soybean milk for 3 minutes at a temperature of 100°C.

[0054] S3, marinating and pressing, adding magnesium chloride to the boiled soybean milk to form soybean brains, the weight ratio of soybean raw materials, water and magnesium chloride is 60:39.35:0.65, putting the soybean brains into a press and pressing for 50 minutes to form dried soybeans.

[0055] S4, chopping and mixing, using a chopping machine to chop and mix the dried tofu obtained in step S3, then adding seasoning and chopping evenly to obtain fillings, the weight ratio of dried tofu and seasoni...

Embodiment 2-6

[0060] Example 2-6: A production process of vegetable protein artificial meat, the difference from Example 1 is that the components in the seasoning and their corresponding parts by weight are shown in Table 1.

[0061] Each component and parts by weight thereof in table 1 embodiment 1-6

[0062]

Embodiment 7

[0063] Example 7: A production process of vegetable protein artificial meat, which differs from Example 1 in that it includes the following steps: S1, preparing raw materials, washing soybean raw materials to remove impurities, and soaking soybean raw materials for 10 hours.

[0064] S2, refining and boiling, mixing the soaked soybean raw materials with water at a ratio of 60:39.35, grinding them into soybean milk, and boiling the soybean milk for 3 minutes at a temperature of 100°C.

[0065] S3, marinating and pressing, adding magnesium chloride to the boiled soybean milk to form soybean brains, the weight ratio of soybean raw materials, water and magnesium chloride is 60:39.35:0.65, putting the soybean brains into a press and pressing for 70 minutes to form dried soybeans.

[0066] S4, chopping and mixing, using a chopping machine to chop and mix the dried tofu obtained in step S3, then adding seasoning and chopping evenly to obtain fillings, the weight ratio of dried tofu an...

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Abstract

The invention discloses a production process of vegetable protein artificial meat, and relates to the technical field of artificial meat, and the production process comprises the following processingsteps: S1, preparing raw materials by washing soybean raw materials to remove impurities, and soaking the soybean raw materials for 8-10 hours; s2, grinding and boiling: grinding the soaked soybean raw materials into soybean milk, and boiling the soybean milk; s3, marinating and squeezing: adding magnesium chloride into the boiled soybean milk to form uncongealed beancurd, and putting the uncongealed beancurd into a press to be squeezed to form dried beancurd; s4, chopping, namely chopping the dried beancurd obtained in the step S3 by adopting a chopper mixer, then adding seasonings, and chopping uniformly to obtain stuffing; s5, performing filling and slicing: performing vacuum-pumping filling on the stuffing, filling the stuffing into casings, and then performing slicing by adopting a slicing machine; s6, performing pre-frying and quick-freezing: wrapping the slices obtained in the step S5 with pulp, and performing pre-frying; and S7, performing quick-freezing, packaging and warehousing, specifically, carrying out quick-freezing treatment after pre-frying shaping, and then carrying out packaging and warehousing. The production process has the advantages of being low in cost and high in nutritive value.

Description

technical field [0001] The invention relates to the technical field of artificial meat processing, more specifically, it relates to a production process of vegetable protein artificial meat. Background technique [0002] At present, there are two technical routes for artificial meat, one is to use stem cells to cultivate meat, and the other is to use plant tissue protein. The first route, the current cost is too high, the safety, taste, health and psychological factors are not accepted by most people, the technology is not yet mature, and is still being researched and improved. The second route is the main direction at present, especially the development and production of soybean protein meat. [0003] Soybean protein meat is a high-protein, low-calorie, low-fat nutritious food. It has a very positive effect on adjusting dietary structure and improving people's health. It can avoid "high-fat diet affecting hearing" and "feeding hormones" caused by eating meat. and antibiot...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/16A23L27/00
CPCA23J3/16A23L27/00
Inventor 姜展才
Owner 上海银龙食品有限公司
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