Plant-based snowflake-like chicken nuggets and preparation process thereof

A preparation process and plant-based technology, which is applied in the field of plant-based snowflake chicken nuggets and its preparation, can solve problems such as inconsistent health trends, increased surface area, and large parameter range, achieving scientific and reasonable formula and process, and increasing retention and oil retention. , Guarantee the effect of texture effect

Pending Publication Date: 2021-05-28
SICHUAN HUIJI FOOD +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the whole process, the basic parameters are explained, but there is a problem of unclear description. In the wire-removing process, a large range is given for the speed and time of the machine, and the wire-removing process is the quality control of subsequent products. The main influencing factors, a slight change will have an impact on the formability and texture of the product, and the parameter range is too large to make product reproducibility difficult to achieve
In addition, after dismantling, the appearance characteristics and effects of the product are not described, nor is the process of forming the product described, which will cause many problems in industrial applications.
In terms of flavor, it is only seasoned with spicy sauce and beef extract of animal origin to give the product a characteristic flavor, but the beany smell of soybean protein has never been described and processed. The paste flavor only affects the bottom taste of the product. It has little effect on the flavor of the product, and the real effect may not be ideal
Before frying, the product needs to be evenly coated with a la

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] This embodiment relates to plant-based snowflake chicken nuggets and a preparation process thereof.

[0038] The raw material formula of this product and the quality of each component are as follows:

[0039] 24kg of dehydrated and disassembled flake soybean protein, 13kg of dehydrated and disassembled flake peanut protein, 3.5 kg of soybean protein isolate, 8kg of vegetable oil, 20kg of water, 10.9kg of egg liquid, 6kg of flour, 8kg of bread crumbs, Vegetable protein source 2.5kg, soy sauce 0.1kg, egg white powder 0.8kg, L-cysteine ​​0.1kg, Tg enzyme 0.2kg, linseed gum 0.1kg, salt 0.4kg, sugar 0.8kg, black pepper powder 0.1kg, Cumin powder 0.1kg, garlic powder 0.1kg, onion powder 0.1kg, inulin powder 0.6kg, chicken paste essence 0.5kg and beet red 0.1kg.

[0040] The preparation process of this product is as follows:

[0041] (1) Rehydration of silk protein

[0042] Pour cooking wine into clean water (the mass ratio of cooking wine and water is 1:50), mix evenly; so...

Embodiment 2

[0062] This embodiment relates to plant-based snowflake chicken nuggets and a preparation process thereof.

[0063] The raw material formula of this product and the quality of each component are as follows:

[0064] Dehydrated and shredded flake soybean protein 20kg, dehydrated and shredded flake peanut protein 9kg, soybean protein isolate 2kg, vegetable oil 12kg, water 25kg, egg liquid 13kg, flour 8kg, bread crumbs 9kg, vegetable Protein source 3kg, soy sauce 0.3kg, egg white powder 1.0kg, L-cysteine ​​0.1kg, Tg enzyme 0.3kg, linseed gum 0.1kg, salt 0.5kg, sugar 1.0kg, black pepper powder 0.1kg, cumin powder 0.2kg, garlic powder 0.3kg, onion powder 0.1kg, inulin 0.8kg, chicken paste essence 0.7kg and beet red 0.2kg.

[0065] The preparation process of this product is as follows:

[0066] (1) Rehydration of silk protein

[0067] Pour cooking wine into clean water (the mass ratio of cooking wine to water is 0.75:50), mix evenly; soak the dry flake soybean protein and flake p...

Embodiment 3

[0087] This embodiment relates to plant-based snowflake chicken nuggets and a preparation process thereof.

[0088] The raw material formula of this product and the quality of each component are as follows:

[0089] 22kg of dehydrated and shredded flake soybean protein, 11kg of dehydrated and shredded flake peanut protein, 3.0 kg of soybean protein isolate, 10 kg of vegetable oil, 22 kg of water, 13 kg of egg liquid, 8 kg of flour, 6 kg of bread crumbs, vegetable Protein source 3kg, soy sauce 0.2kg, egg white powder 0.8kg, L-cysteine ​​0.1kg, Tg enzyme 0.3kg, konjac gum 0.1kg, linseed gum 0.1kg, salt 0.6kg, sugar 0.8kg, black pepper 0.1kg, cumin powder 0.1kg, garlic powder 0.3kg, onion powder 0.2kg, inulin 0.9kg, chicken flavor oily essence 0.1 part, chicken paste essence 0.5kg and beet red 0.1kg.

[0090] The preparation process of this product is as follows:

[0091] (1) Rehydration of silk protein

[0092] Pour cooking wine into clean water (the mass ratio of cooking wine ...

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PUM

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Abstract

The invention discloses plant-based snowflake-like chicken nuggets and the preparation process thereof, soybean drawing protein and peanut drawing protein are adopted as main raw material formulas, and through the synergistic effect of various ingredients, the product has good tissue form, taste and flavor. The production process is clear, the parameters are accurate, the utilization rate of raw materials is high, the taste and color of the prepared snowflake-like chicken nuggets can well simulate those of really fried chicken nuggets, and the snowflake-like chicken nuggets are rich in dietary fibers and proteins and do not contain cholesterol.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a plant-based snowflake chicken nugget and a preparation process thereof. Background technique [0002] As people pay more attention to environmental protection and their own health, artificial meat has gradually emerged in the market. There are currently two research directions for artificial meat, one is plant-based artificial meat, a high-protein product that uses plant-based protein as a raw material to imitate the shape, color and flavor of meat; the other is cell-cultured meat, which is derived from animal muscle Cells are extracted from tissues, and animal tissue meat is produced by in vitro cell culture, tissue engineering and other technologies. For plant-based artificial meat, its protein and fat content are almost the same as real animal meat, but the saturated fatty acid is reduced by nearly 50%, and it does not contain cholesterol at all. Compar...

Claims

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Application Information

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IPC IPC(8): A23J3/14A23J3/16A23J3/22
CPCA23J3/14A23J3/16A23J3/227
Inventor 贾利蓉张贞炜吕金刚钟威李顺舟
Owner SICHUAN HUIJI FOOD
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