Processing method of vegetable protein substitute meat

A plant protein and processing method technology, which is applied in the field of plant protein substitute meat processing, can solve the problems of dry plant protein substitute meat, easy to break, poor adhesion, etc.

Active Publication Date: 2021-04-30
植物肉(杭州)健康科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In view of this, the object of the present invention is to provide a processing method of vegetable protein substitute meat, the vegetable protein substitute meat piece processed by this method is large , The taste is juicy and tender, the plant tissue egg fiber is...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052]Take 100kg of plant tissue protein with a moisture content of 35% and soak and roll with 100kg of liquid emulsion; the liquid emulsion is formed by mixing and emulsifying 75% water, 10% soybean protein, 10% vegetable blending oil and 5% sweet potato starch. Return to normal pressure after vacuuming at -80KPa in the horizontal rotary vacuum tank, so that the plant tissue protein is filled with liquid emulsion. Add 150kg of colloidal binder and roll; the colloidal binder is formed by mixing 8% soybean protein, 4% coagulated polysaccharide, 0.2% transglutaminase, 0.2% soda and 87.6% water. Return to normal pressure after vacuuming at -79KPa in the horizontal rotary vacuum tank, so that the top of the plant tissue protein pores and the surface of the tissue protein are filled with colloidal adhesive. Press through a 20cm x 10cm x 10cm rectangular parallelepiped stainless steel mold, heat at 40°C for 4 hours, and then heat at 80°C for 4 hours to make a volume of at least 1000...

Embodiment 2

[0054] Take 100kg of plant tissue protein with a moisture content of 5% and soak and roll with 220kg of liquid emulsion; the liquid emulsion is formed by mixing and emulsifying 90% water, 4% soybean protein, 4% vegetable blending oil and 2% cornstarch. Return to normal pressure after vacuuming at -100KPa in the horizontal rotary vacuum tank, so that the plant tissue protein is filled with liquid emulsion. Add 80kg of colloidal binder and roll; the colloidal binder is formed by mixing 15% soybean protein, 8% glucomannan, 1% transglutaminase, 0.6% soda and water. Return to normal pressure after vacuuming at -30KPa in the horizontal rotary vacuum tank, so that the top of the plant tissue protein pores and the surface of the tissue protein are filled with colloidal adhesive. Press through a 4cm x 2cm x 1cm rectangular parallelepiped stainless steel mold, heat at 65°C for 1 hour, then heat at 99°C for 1 hour to shape, and make a volume of at least 4cm 3 chunks of vegetable protein...

Embodiment 3

[0056] Take 100kg of plant tissue protein with a moisture content of 10% and soak and roll with 200kg of liquid emulsion; the liquid emulsion is formed by mixing and emulsifying 84% water, 5% soybean protein, 5% vegetable blending oil and 6% cornstarch. Return to normal pressure after vacuuming at -100KPa in the horizontal rotary vacuum tank, so that the plant tissue protein is filled with liquid emulsion. Add the colloidal binder of 100kg and roll; The colloidal binder is made of 10% soybean protein, 3% glucomannan, 2% curd polysaccharide, 2% polydextrose, 0.5% transglutaminase , 0.6% soda and 81.9% water after mixing. Return to normal pressure after vacuuming at -50KPa in a horizontal rotary vacuum tank, so that the top of the plant tissue protein pores and the surface of the tissue protein are filled with colloidal adhesive. Press through a 20cm x 10cm x 10cm rectangular parallelepiped stainless steel mold, heat at 65°C for 4 hours, and then heat at 99°C for 4 hours to mak...

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PUM

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Abstract

The invention belongs to the field of food processing, and provides a processing method of vegetable protein substitute meat. The processing method comprises the following steps: (1) soaking and tumbling vegetable tissue protein and liquid emulsion; (2) filling the plant tissue protein obtained in the step (1) with a liquid emulsion through a vacuumizing process; (3) adding a colloid adhesive into the plant tissue protein obtained in the step (2) and tumbling; (4) enabling the surface layer of the plant tissue protein obtained in the step (3) to be full of a colloid adhesive through a vacuumizing process; and (5) pressing the mixture of the plant tissue protein and the colloid adhesive in the step (4) into a shape by using a mold, and heating, curing and shaping to obtain the vegetable protein substitute meat. The vegetable protein substitute processed by the method is large in meat loaf, juicy and tender in taste, the plant tissue egg fiber is full of fat, and rich grease exists during frying.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for processing vegetable protein instead of meat. Background technique [0002] In recent years, the increasing demand for protein nutrition has led to a continuous increase in the consumption of vegetable protein in food, and the importance of protein in beans and oilseeds in the production of functional foods is increasing. Vegetable tissue protein refers to a protein product that is made into a specific shape and tissue state after the material is crushed, adjusted to humidity, and mixed, and then placed in a mold head of a specified shape under the action of high temperature and high pressure. Plant tissue protein has the advantages of good animal protein fibrous structure, low allergens, low anti-nutritional factors, high digestibility, reduced bad smell, and high cost performance for meat substitutes. [0003] Plant tissue protein is a porous type of micro-expanded ...

Claims

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Application Information

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IPC IPC(8): A23J3/14A23L29/00A23P30/10A23P30/25
CPCA23J3/14A23L29/03A23P30/10A23P30/25A23V2002/00A23V2200/12A23V2200/21A23V2200/262A23V2200/264A23V2250/548
Inventor 李赫刘新旗曹金诺陈天鹏刘晶鑫
Owner 植物肉(杭州)健康科技有限公司
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