Vegetarian meat hamburger cake adhesive, hamburger cake and preparation method thereof

A technology for hamburger patties and adhesives, which is applied in the fields of vegetarian meat hamburger patties, hamburger patties and their preparation, and achieves the effects of wide application range and simple use method.

Pending Publication Date: 2021-01-15
江西福美泰生物技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main reason for this phenomenon is that there is a lack of a substance that can form a substance with good elasticity and b...

Method used

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  • Vegetarian meat hamburger cake adhesive, hamburger cake and preparation method thereof

Examples

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preparation example Construction

[0029] Such as figure 1 , the preparation method of above-mentioned hamburger cake comprises the steps:

[0030] Step 1, add the vegetarian hamburger binder, edible vegetable oil and seasoning into the chopping pot, and slowly chop and mix until uniform;

[0031] Step 2, start the chopping pot to start the high-speed chopping mode, then add ice water whose mass is 4 to 8 times the mass of the vegetarian hamburger binder, chop and beat at high speed until the surface of the entire slurry is shiny and elastic;

[0032] Step 3: Add pea tissue protein or soybean silk protein rehydrated to the chopping machine with a mass equal to 1 to 3 times the mass of the vegetarian meat hamburger binder, and mix well to obtain the vegetarian meat filling;

[0033] Step 4, use a hamburger mold to shape the vegetarian meat filling into a hamburger patty, and place the hamburger patty in a cold storage;

[0034] Step 5, quick-frozen packaging or deep-fried hamburger cakes after standing still. ...

Embodiment 1

[0045] A vegetarian meat hamburger binder, comprising the following raw material components in parts by weight: 50 parts of pea protein, 12 parts of wheat starch, 3 parts of wheat protein, 25 parts of methylcellulose, 8.5 parts of inulin and konjac flour 1.5 parts, mix the above raw materials evenly to get the vegetarian meat hamburger binder.

[0046] The preparation method of the hamburger patty adopting the above-mentioned vegetarian meat hamburger patty binder comprises the steps:

[0047] Step 1: Put 4kg of vegetarian meat hamburger binder into the chopping pot, add 4kg of soybean oil, 45g of sorghum red, 15g of beet red, 240g of salt, 90g of yeast extract, 20g of beef essence, and slowly chop and mix until uniform;

[0048] Step 2: Start the high-speed chopping mode of the chopping pot, slowly add 24kg of ice water into the chopping pot, chop and beat at high speed until the surface of the entire slurry is shiny and elastic, and when the slurry is chopped to about 10°C, ...

Embodiment 2

[0054] A vegetarian meat hamburger binder, comprising the following raw material components in parts by weight: 45 parts of pea protein, 14 parts of potato starch, 3 parts of wheat protein, 28 parts of methylcellulose, 8 parts of inulin and konjac flour 2 parts, mix the above raw materials evenly to get the vegetarian meat hamburger binder.

[0055] The preparation method for preparing a hamburger patty by adopting the above-mentioned vegetarian hamburger patty adhesive comprises the following steps:

[0056] Step 1: Put 2kg of vegetarian meat hamburger adhesive into the chopping pot, add 2kg of rapeseed oil, 22g of sorghum red, 6g of red yeast rice, 110g of salt, 45g of yeast extract, 10g of beef essence, chop and mix well at a slow speed ;

[0057]Step 2: Start the high-speed chopping mode of the chopping pot, slowly add 12kg of ice water into the chopping pot, chop and beat at high speed until the surface of the entire slurry is shiny and elastic, and when the slurry is ch...

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Abstract

The invention discloses a vegetarian meat hamburger cake adhesive, a hamburger cake and a preparation method thereof. The vegetarian meat hamburger cake adhesive comprises the following raw material components in parts by mass: 50-60 parts of pea protein, 5-12 parts of starch, 3-10 parts of wheat protein, 25-30 parts of methylcellulose, 8.5-12.8 parts of inulin and 1.5-3.0 parts of konjaku flour.On the basis of not adding animal-derived raw materials, the vegetarian meat hamburger adhesive provided by the invention uses high vegetable protein and high dietary fiber substances such as pea protein, methylcellulose, konjaku flour to improve the adhesion effect among various vegetarian foods remarkably, and provide dietary fibers beneficial to human intestines and stomach. The prepared hamburger cake can quickly provide a crisp taste similar to animal protein after being heated, the use method is simple and the application range is wide.

Description

technical field [0001] The invention relates to the field of vegetarian hamburgers, in particular to a binder for vegetarian hamburger patties, a hamburger patty and a preparation method thereof. Background technique [0002] With the improvement of living standards, more and more consumers are pursuing a healthy diet with high protein, low fat and high dietary fiber. In order to meet the needs of consumers, various meat product manufacturers have vigorously developed different vegetarian meat products, among which vegetarian meat Burgers are also new products developed by major merchants. The common vegetarian hamburgers on the market are generally made of pea tissue protein as the main raw material, supplemented with a small amount of soybean protein isolate, wheat protein, and seasonings, which are evenly stirred and pressed. It is rich in protein and does not contain cholesterol. It is popular among more and more consumers. However, the structure of such vegetarian burg...

Claims

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Application Information

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IPC IPC(8): A23L11/45
CPCA23C20/025
Inventor 张弦张鹏杨政何艳艳
Owner 江西福美泰生物技术有限公司
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