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Vegetable protein sausage and processing technology thereof

A technology of vegetable protein and processing technology, which is applied in the direction of protein food processing, protein food ingredients, food science, etc., can solve the problems of single flavor and low degree of taste discrimination, improve the bonding fastness, improve the taste and flavor of sausage unique effect

Pending 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 flavor of vegetable protein vegetarian products on the market is relatively single and the taste is not highly differentiated, this application provides a vegetable protein sausage and its processing technology

Method used

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  • Vegetable protein sausage and processing technology thereof
  • Vegetable protein sausage and processing technology thereof
  • Vegetable protein sausage and processing technology thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] The vegetable protein sausage is made by mixing the white meat part and the red meat part, refilling the sausage and heating until ripening. The mass proportion of the white meat part is 5%, and the mass proportion of the red meat part is 95%.

[0043] The white meat portion of the vegetarian sausage is made from the components shown in Table 1.

[0044] The raw material consumption table of the white meat part of vegetarian sausage in the embodiment 1-6 of table 1

[0045]

[0046] The red meat portion of the vegetarian sausage is made from the components shown in Table 2.

[0047] The amount of raw materials used in the red meat part of vegetarian sausage in the embodiment 1-6 of table 2

[0048]

[0049] In Table 1 and Table 2, the vegetable oil is soybean oil;

[0050] The silk protein is pea silk protein;

[0051] The starch is cornstarch;

[0052] The pigment is compounded from red yeast rice and sorghum red with a mass ratio of 5:1;

[0053] The flavor...

Embodiment 2

[0061] The vegetable protein sausage is made by mixing the white meat part and the red meat part, refilling the sausage and heating until ripening. The mass proportion of the white meat part is 5%, and the mass proportion of the red meat part is 95%. The raw material consumption of its red meat part and white meat part are shown in Table 1 and Table 2 respectively.

[0062] In Table 1 and Table 2, the vegetable oil is sunflower oil;

[0063] Silken protein is made by mixing pea silken protein and soybean textured protein at a mass ratio of 1:1;

[0064] The starch is cornstarch;

[0065] The pigment is compounded from red yeast rice and red yeast rice with a mass ratio of 5:1;

[0066] The flavoring agent is made of salt, sugar, angel yeast, and spices in a mass ratio of 0.8:1.2:1.7:0.25, and the spices are white pepper, black pepper, and five-spice powder in a mass ratio of 1:1:1;

[0067] The protein coagulant is pectin;

[0068] The freshness enhancer is compounded by m...

Embodiment 3

[0071] The vegetable protein sausage is made by mixing the white meat part and the red meat part, refilling the sausage and heating until ripening. The mass proportion of the white meat part is 5%, and the mass proportion of the red meat part is 95%. The raw material consumption of its red meat part and white meat part are shown in Table 1 and Table 2 respectively.

[0072] In Table 1 and Table 2, vegetable oil is palm oil;

[0073] The silken protein is made by mixing pea silken protein, soybean silken protein, and soybean textured protein at a mass ratio of 1:1:1; the starch is corn starch;

[0074] The pigment is compounded from red yeast rice and sorghum red with a mass ratio of 5:1;

[0075] The flavoring agent is composed of salt, sugar, yeast extract, and spices in a mass ratio of 1:1:1.5:0.2, and the spices are white pepper, black pepper and five-spice powder in a mass ratio of 1:1:1;

[0076] The protein coagulant is pectin;

[0077] The freshness enhancer is made ...

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Abstract

The invention relates to the field of vegetarian foods, and particularly discloses a vegetable protein sausage and a processing method thereof. The vegetable protein sausage is prepared by mixing and stirring a white meat part and a red meat part, wherein the white meat part is prepared from the following components in percentage by weight: 13-20% of soybean protein isolate, 15-25% of vegetable oil, 4.9-5.2% of starch, 0.5-0.8% of salt, 0.3-0.8% of sugar, 0.05-0.2% of a protein coagulant and the balance of ice water; the red meat part is prepared from the following components in percentage by weight: 5-10% of soybean protein isolate, 5-10% of vegetable oil, 12-20% of drawing protein, 3-8% of starch, 0.6-1.2% of pigment, 1.8-5% of a flavoring agent, 0.07-0.8% of a freshener and the balance of ice water. The processing technology of the vegetable protein sausage comprises the following steps: a, preparing white meat; b, preparing red meat; and c, preparing the sausage and forming. The vegetable protein sausage has the advantages that the vegetable protein sausage is more unique and real in flavor and taste and is more popular with consumers.

Description

technical field [0001] This application relates to the field of vegetarian food, more specifically, it relates to a vegetable protein sausage 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] At present, the application of vegetable protein in artificial meat is mostly vegetarian roast goose, vegetarian chicken, vegetarian beef, etc., which can better imitate meat in terms of taste and taste, and take into account food nutrition to a certain extent. However, ...

Claims

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Application Information

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IPC IPC(8): A23L33/185A23J3/22A23L29/10A23L29/30A23L27/00A23L29/00
CPCA23L33/185A23J3/227A23L29/10A23L29/30A23L27/00A23L29/06A23V2002/00
Inventor 陆昱安李苛娗
Owner 武汉柏辰食品有限公司
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