A kind of preparation method of vegetable protein shrimp meat

A technology of plant protein and shrimp meat, applied in the field of plant protein, can solve the problem of inability to judge the quality of plant protein

Active Publication Date: 2021-11-09
宁波市素莲食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] For this reason, the present invention provides a kind of preparation method of plant protein shrimp meat, can solve the technical problem that can't obtain the ratio of plant protein brittleness and toughness to judge plant protein quality through objective method

Method used

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  • A kind of preparation method of vegetable protein shrimp meat
  • A kind of preparation method of vegetable protein shrimp meat
  • A kind of preparation method of vegetable protein shrimp meat

Examples

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Embodiment Construction

[0056] In order to make the objects and advantages of the present invention clearer, the present invention will be further described below in conjunction with the examples; it should be understood that the specific examples described here are only for explaining the present invention, and are not intended to limit the present invention.

[0057] Preferred embodiments of the present invention are described below with reference to the accompanying drawings. Those skilled in the art should understand that these embodiments are only used to explain the technical principle of the present invention, and are not intended to limit the protection scope of the present invention.

[0058] It should be noted that, in the description of the present invention, terms such as "upper", "lower", "left", "right", "inner", "outer" and other indicated directions or positional relationships are based on the terms shown in the accompanying drawings. The direction or positional relationship shown is ...

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Abstract

The invention relates to a method for preparing vegetable protein shrimp meat, comprising: injecting a first composition formed by mixing sodium alginate and carrageenan into a first reaction chamber through a first feed port; mixing rice starch and methyl cellulose to form The second composition is injected into the first reaction chamber through the second feed port; water is injected into the first reaction chamber through the third feed port to mix with the first composition and the second composition to form the first colloid, and the first The colloid is transported to the second reaction chamber; the first vegetable protein formed by the dehydration of the soybean silk protein after rehydration is injected into the second reaction chamber through the fourth feed port and the first colloid is stirred for the first time to generate the second vegetable protein; The protein is injected into the third reaction chamber for heating. After the preset heating time, the second vegetable protein is cooled and sent to the fourth reaction chamber for cutting; curdlan and methylcellulose are mixed with water to form the second vegetable protein. The colloid and the cut second vegetable protein are stirred for the second time to form vegetable protein shrimp meat.

Description

technical field [0001] The invention relates to the field of vegetable protein, in particular to a preparation method of vegetable protein shrimp meat. Background technique [0002] Plant protein is an important source of food and nutrition for humans and animals, and plays an important role in the dietary structure of humans and animals. Food processing of soybean, peanut, and rapeseed cake protein after oil extraction, processing of wheat, corn, beans, and potato starch The food utilization of Hougu Nguyen powder and yellow jelly protein has always been a hot spot in the oil and starch processing industry. It is a key point to improve the efficiency of processing enterprises and a major issue in maximizing resource utilization. The texture technology of vegetable protein is Texturize plant protein by extrusion and other methods, change the properties of plant protein, and make it closer to the characteristics of plant muscle in terms of structure and taste, so as to expand...

Claims

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Application Information

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IPC IPC(8): A23J3/14
CPCA23J3/14
Inventor 张信良
Owner 宁波市素莲食品有限公司
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