Dried vegetarian meat slice and processing method thereof
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A processing method and technology for vegetarian meat, which are applied in the field of deep and deep processing of vegetable protein products, can solve problems such as poor texture properties and loose structure, and achieve the effects of good flavor and color and good market prospects.
Inactive Publication Date: 2021-01-05
CHINA MEAT RES CENT
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[0005] The embodiments of the present invention provide a vegetarian jerky and a processing method thereof, which are used to solve the problems of poor texture characteristics such as elasticity, chewiness, and loose structure after soaking in water and soaking in water in the prior art.
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Embodiment 1
[0041]This example provides a raw material for vegetarian meat, the raw materials of which are composed of the following components: 4000g of soybean protein powder, 2500g of wheat protein, 800g of cellulose acetate modified starch, 300g of white sugar, 200g of salt, 150g of soy sauce, 100g of white pepper powder, Cinnamon powder 50g, coriander powder 100g, ginger powder 100g, water 1200g. Its preparation method is as follows:
[0042] (1) First put 4000g of soybean protein powder, 2500g of wheat protein, and 800g of cellulose acetate modified starch into the dry powder mixer and stir for 2 minutes. After dissolving other raw materials in water, slowly and evenly pour them into the dry powder mixer and continue stirring for 2 minutes until they are evenly mixed.
[0043] (2) Put the uniformly mixed material into a twin-screw extruder for extrusion at 80-160°C, then weigh 1000g of water, add water evenly online during the extrusion process, feed speed 1.5kg / h, and screw speed 3...
Embodiment 2
[0045] This embodiment provides a kind of vegetarian jerky, the raw material of which is composed of the following components: 1.5 kg of vegetarian meat blank obtained in Example 1, 0.5 kg of soybean protein isolate powder, 0.6 kg of wheat protein powder, 50 g of Monascus Red, soybean oil 0.6kg, 100g salt, 250g white sugar, 50g allspice powder, 50g meat flavor oil, 50g yeast extract, 50g mushroom essence, 50g corn starch, 50g sodium alginate and 1.4kg water.
[0046] The present embodiment also provides the processing method of above-mentioned dried meat, specifically comprises the following steps:
[0047] (1) Stripping: Put the vegetarian meat blank into the chopping machine, turn it over for 1 minute, and cut it into strips of vegetarian meat;
[0048] (2) Chop and mix: first put 0.5k of soybean protein isolate powder, 0.6kg of wheat protein powder, 50g of monascus red and 1.4kg of ice water into the chopping machine for 0.5min at low speed (rotation speed 1000rpm), then hi...
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Abstract
The embodiment of the invention provides a dried vegetarian meat slice and a processing method thereof. The dried vegetarian meat slice comprises the following raw materials of, in parts by weight, 20-40 parts of vegetarian meat blank, 8-15 parts of soybean isolate protein powder, 8-15 parts of wheat protein powder, 1-5 parts of starch, 0.1-3 part of sodium alginate, 0.5-1.5 parts of monascus red,10-18 parts of vegetable oil, 5-15 parts of seasonings and 20-45 parts of water, the vegetarian meat blank is prepared by uniformly mixing 30-50 parts of soybean protein, 20-40 parts of wheat protein, 5-10 parts of potato starch, 3-5 parts of white granulated sugar, 1-2 parts of salt, 1-2 parts of light soy sauce, 3-5 parts of spice powder and 10-20 parts of water, and carrying out twin-screw extrusion treatment at 80-160 DEG C. According to the embodiment of the dried vegetarian meat slice and the processing method thereof, the dried vegetarian meat slice which has elasticity and chewiness similar to those of meat, is nutritional and delicious is obtained, and the dried vegetarian meat slice conforms to the current high-protein low-fat diet pursuit of people, and has favorable market prospects.
Description
technical field [0001] The invention relates to the field of intensive processing of vegetable protein products, in particular to a vegetarian jerky and a processing method thereof. Background technique [0002] Vegetarian meat products with meaty flavor and tissue shape, which are made with plant protein as the basic raw material and made through modern food processing technology, are becoming more and more popular among consumers. Its raw materials are rich in sources, mainly including soybean protein, pea protein, wheat protein, peanut protein, etc., which have the advantages of low cost, nutrition and health. There are various forms of traditional vegetarian meat products, and most of them imitate the appearance and taste of meat alternatives, such as "vegetarian chicken", "vegetarian duck", "Dongpo vegetarian meat", "vegetarian sausage", "vegetarian meatballs", etc. Although these products look like meat, they often have poor texture properties and lack the fiber, elas...
Claims
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