Vegetable protein steamed bean curd roll product processing technology and vegetable protein steamed bean curd roll product

Abstract

The invention relates to a vegetable protein steamed bean curd roll product processing technology and a vegetable protein steamed bean curd roll product, and relates to the field of vegetable protein products. The vegetable protein steamed bean curd roll product comprises the following components by weight percentage of soybean protein isolate, vegetable oil, drawing protein, seasoning, and the balance of ice water; the processing technology comprises the following steps of S1, emulsifying: stirring ice water, soybean protein isolate and vegetable oil to obtain emulsified paste; S2, unfreezing: soaking the drawing protein in clear water for multiple times, dehydrating after soaking each time, and removing the dehydrated drawing protein to obtain a drawing protein product; S3, mixing: uniformly stirring and mixing the emulsion paste, the drawing protein product and the seasoning at a stirring speed of 60 r/min for 10-20 min to obtain a mixture; S4, forming: performing extrusion forming on the mixture to obtain a steamed bean curd roll blank; S5, curing: steaming or frying the steamed bean curd roll blank or firstly steaming and then frying the steamed bean curd roll blank; and S6, packaging. The application has the effect of improving the meat-like quality and taste of the steamed bean curd roll blank product.

Description

technical field [0001] The present application relates to the field of vegetable protein products, in particular to a processing technology of vegetable protein chicken products and vegetable protein chicken products. Background technique [0002] Food protein is divided into two categories: animal source and plant source. Meat is an important part of animal source protein. With the growing population, the demand for animal source protein is increasing. At the same time, environmental pollution, animal welfare, Issues such as religious ethics have attracted much attention. [0003] Plant-derived protein has the advantages of rich resources, low fat content, cheap and easy to obtain, and also has the advantages of greenness, safety, and sustainability, which is conducive to alleviating the social and environmental pressure brought by the traditional breeding industry, that is, the current international popular plant protein Diet is greener and healthier than animal protein. ...

AI Technical Summary

Problems solved by technology

[0004] In view of the related technologies mentioned above, the inventor believes that there are the following defects: the vegetarian products made of traditional vegetable protein have a soft taste and weak fiber structure, so the degree of imitation of meat is not high, and the taste is not good

Images