Dried vegetarian meat slice and processing method thereof

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...

AI Technical Summary

Problems solved by technology

[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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