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Plant-based composition and application thereof

A plant-based, composition technology, applied in application, plant protein processing, food science, etc., can solve the problem of easy loosening of plant-based meat patties

Pending Publication Date: 2021-01-01
SICHUAN NANXI HUIJI FOOD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In view of the above characteristics, the present invention provides a method for preparing plant-based meatloaf. In the present invention, transglutaminase is added in the chopping process, and then the plant-based meatloaf is first baked in a 55°C oven for 1 hour and then steamed. It solves the problem that plant-based patties are easy to loosen; finally achieves the effect of bonding multiple materials together and not loosening when frying

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0035] A method of preparing a plant-based patty comprising:

[0036] (1) One-time chopping and mixing: 9 parts of soybean protein isolate, 0.5 parts of beet red, and 165 parts of water were mixed and then chopped and mixed at high speed (3000r / min) for 3 minutes to obtain a primary chopping mixture;

[0037] (2) Second chopping: add 90 parts of soybean oil and 9 parts of meat paste to the primary chopping mixture, then chop and mix at high speed for 2 minutes to obtain the secondary chopping mixture;

[0038] (3) Chop and mix three times: add 2 parts of transglutaminase, 15 parts of modified starch, and 12.5 parts of gluten to the mixture of the second chop and mix for 1 min at high speed;

[0039] (4) Four times chopping and mixing: add 6 parts of edible salt, 7 parts of monosodium glutamate, 0.9 parts of meat monosodium glutamate powder, 0.7 parts of black pepper powder to the mixture of three times chopping and mixing, continue chopping and mixing at high speed for 1 minut...

Embodiment 2

[0046] A method of preparing a plant-based patty comprising:

[0047] (1) One-time chopping: mix 8 parts of soybean protein isolate, 0.4 parts of beet red, and 150 parts of water, and then perform high-speed (3000r / min) chopping and mixing for 3 minutes to obtain a primary chopping mixture;

[0048] (2) Second chopping: Add 80 parts of soybean oil and 8 parts of meat paste to the primary chopping mixture, then chop and mix at high speed for 2 minutes to obtain the secondary chopping mixture;

[0049](3) Chop and mix three times: add 1.8 parts of transglutaminase, 14 parts of modified starch, and 10 parts of gluten powder to the mixture for the second chop and mix for 1 min at high speed;

[0050] (4) Four times chopping and mixing: add 5 parts of edible salt, 6 parts of monosodium glutamate, 0.8 parts of meat monosodium glutamate powder, 0.6 parts of black pepper powder to the mixture of three times chopping and mixing, continue chopping and mixing at high speed for 1 minute, ...

Embodiment 3

[0056] A method of preparing a plant-based patty comprising:

[0057] (1) One-time chopping and mixing: 10 parts of soybean protein isolate, 0.6 parts of beet red, and 180 parts of water were mixed and then chopped and mixed at high speed (3000r / min) for 3 minutes to obtain a primary chopping mixture;

[0058] (2) Second chopping: add 100 parts of soybean oil and 10 parts of meat paste to the primary chopping mixture, then chop and mix at high speed for 2 minutes to obtain the secondary chopping mixture;

[0059] (3) Chop and mix three times: add 2.2 parts of transglutaminase, 16 parts of modified starch, and 15 parts of gluten to the mixture of the second chop and mix at high speed for 1 min;

[0060] (4) Four times chopping and mixing: add 7 parts of edible salt, 8 parts of monosodium glutamate, 1 part of meat monosodium glutamate powder, 0.8 parts of black pepper powder to the mixture of three times chopping and mixing, continue to chop and mix at high speed for 1 minute, f...

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Abstract

The invention relates to a plant-based composition and application thereof, and belongs to the technical field of soyabean product processing. The plant-based composition is prepared from 150-180 parts of soybean wiredrawing protein, 8-10 parts of soybean protein isolate and 1.8-2.2 parts of glutamine transaminase, the cylindrical wiredrawing protein with the model number of 910B is selected, firstly, filament removal treatment is carried out through a plastic blade, and then baking treatment at the temperature of 90-110 DEG C is carried out for 20-40 min for assistance, so that it is guaranteed that the moisture content of the soybean wiredrawing protein is 58%-60%. A hamburger meat pie is prepared by adding other corresponding auxiliary materials into the plant-based composition, bakingis carried out for 1 hour at 55 DEG C for assistance based on a traditional process, then, steaming is carried out for 15 minutes at 85-95 DEG C, and finally the meat pie with the diameter of 6-8 cm and the thickness of 1-2 cm is obtained through preparation. The combination of the formula and the process can effectively solve the problem that a traditional plant-based meat pie is difficult to form in the cooking process due to adoption of colloid, and finally, the effects that various materials are bonded together and cannot be loosened in the cooking process are achieved.

Description

technical field [0001] The invention relates to a plant-based composition and an application thereof, in particular to a method for making a plant-based meatloaf and the plant-based meatloaf prepared by the method, and belongs to the technical field of bean product processing. Background technique [0002] With the acceleration of the pace of social life, the Western-style fast food industry has developed rapidly. With its unique flavor and fresh taste, hamburger patties are widely used in Western-style fast food industries such as McDonald's, KFC, and Dexter. Most traditional hamburger patties on the market are processed with semi-fat and lean pork, which contains more fat and cholesterol, which is not good for preventing chronic diseases such as obesity and cardiovascular disease. Under the background that modern people pursue a healthy and nutritious diet, traditional meatloaf can no longer meet people's needs. [0003] A new generation of veggie burgers aims to replace ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/16A23J3/22A23J3/34
CPCA23J3/16A23J3/227A23J3/346
Inventor 李顺舟钟威陈涵任留余小英唐鹏吕金刚
Owner SICHUAN NANXI HUIJI FOOD
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