Vegetable protein vegetarian mutton and processing technology thereof

A processing technology and protein protein technology, applied in the direction of food science, etc., can solve the problems of poor flavor, easy to disperse in the mouth, bad taste, etc., and achieve the effect of high nutritional value, increased plant protein content, and realistic taste

Inactive Publication Date: 2021-06-01
武汉柏辰食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to improve the problem that the entrance is easy to disperse, the taste is thicker, and the flavor is poor when making larger lumps of vegetarian mutton with mushroom handles, this application provides a vegetable protein vegetarian mutton and its processing technology

Method used

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  • Vegetable protein vegetarian mutton and processing technology thereof
  • Vegetable protein vegetarian mutton and processing technology thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] Vegetable protein mutton is made from the ingredients shown in Table 1.

[0055] The raw material component content table of vegetable protein vegetarian mutton in table 1 embodiment 1-7

[0056]

[0057] Wherein, the starch is antifreeze corn starch.

[0058] The spice is a mixture of white pepper and five-spice powder with a mass ratio of 1:1.

[0059] The edible adhesive is food-grade gelatin.

[0060] The vegetable oil is soybean oil.

[0061] The present embodiment also provides the processing technology of the above-mentioned vegetable protein mutton, comprising the following steps:

[0062] a. Lentinus stalk ingredients processing: Weigh each raw material of lentinus stalk ingredients according to the ratio shown in Table 1, completely immerse the stalks in normal temperature water, soak for 3 hours, dehydrate and dry until the quality of the stalks is 2% of the original quality times, then disassemble the shiitake mushroom stalks into shiitake mushroom st...

Embodiment 2

[0067] Vegetable protein mutton is made from the ingredients shown in Table 1.

[0068] Wherein, the starch is antifreeze corn starch.

[0069] The spice is a mixture of black pepper and five-spice powder with a mass ratio of 1:1.

[0070] The edible adhesive is food-grade gelatin.

[0071] The vegetable oil is palm oil.

[0072] The present embodiment also provides the processing technology of the above-mentioned vegetable protein mutton, comprising the following steps:

[0073] a. Lentinus stalk ingredients processing: Weigh each raw material of lentinus stalk ingredients according to the ratio shown in Table 1, completely immerse the stalks in normal temperature water, soak for 4 hours, dehydrate and dry until the quality of the stalks is 2.3 of the original mass times, then disassemble the shiitake mushroom stalks into shiitake mushroom stalk wires with a diameter of 0.5-2mm;

[0074] b. Production of emulsified pulp: Weigh the raw materials of the emulsified pulp acco...

Embodiment 3

[0078] Vegetable protein mutton is made from the ingredients shown in Table 1.

[0079] Wherein, the starch is antifreeze corn starch.

[0080] The spice is a mixture of black pepper and five-spice powder with a mass ratio of 1:1.

[0081] The edible adhesive is food-grade gelatin.

[0082] The yeast extract is angel yeast.

[0083] Anise is a mixture of anise and cumin in a mass ratio of 1:1.

[0084] The vegetable oil is sunflower oil.

[0085] The present embodiment also provides the processing technology of the above-mentioned vegetable protein mutton, comprising the following steps:

[0086] a. Processing of ingredients for shiitake stalks: Weigh each raw material of shiitake stalks according to the ratio, soak the shiitake stalks and soybean silk protein in water for 4.5 hours, dehydrate and dry until the quality of the shiitake stalks is 2.5 times the original mass, and then Disassemble the shiitake stalks into shiitake mushroom stalks with a diameter of 0.5-2mm; ...

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Abstract

The invention relates to the field of vegetarian food products, and particularly discloses vegetable protein vegetarian mutton and a processing technology thereof. The vegetable protein vegetarian mutton is processed and prepared from the following components in parts by weight: lentinus edodes stem ingredients: 15-25 parts of lentinus edodes stems, 2-6 parts of starch, 1.36-3.5 parts of seasoning and 0.08-0.15 part of edible adhesive; and emulsion paste: 6-10 parts of soybean protein isolate, 50-60 parts of ice water and 6-10 parts of vegetable oil. The processing technology comprises the following steps: a, processing ingredients of the lentinus edodes stems; b, preparing emulsion paste; c, mixing the ingredients; d, performing shaping and preserving. The vegetable protein vegetarian mutton disclosed by the invention has the advantages of being fine and smooth in mouth feel, more elastic and delicious and higher in nutritional value.

Description

technical field [0001] This application relates to the field of vegetarian food, more specifically, it relates to a kind of vegetable protein mutton and its processing technology. Background technique [0002] Both plant protein and animal protein are the main sources of nutrients for the human body, but plant protein contains more nutrients and dietary fiber, which is easier or promotes human body absorption, and is suitable for long-term consumption to maintain health. Therefore, as a new type of artificial meat, vegetable protein meat has the advantages of being green, safe, and sustainable, and can effectively alleviate the social and environmental pressure brought by the traditional farming industry. [0003] Vegetarian mutton with vegetable protein refers to a vegetarian product made with mushroom stalks (lentinus stalks) that tastes similar to mutton. The main production method is to soak the mushroom stalks (lentinus stalks) until soft, then add seasonings to pickle ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L31/00A23L29/30A23L29/00A23L27/10A23L27/26A23L29/244A23L29/212A23L33/185A23L29/10A23L29/281
CPCA23L31/00A23L29/30A23L29/06A23L27/10A23L27/26A23L29/244A23L29/212A23L29/015A23L33/185A23L29/10A23L29/284A23V2002/00
Inventor 陆昱安李苛娗
Owner 武汉柏辰食品有限公司
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