Vegetable meat stuffing and preparation method thereof

A meat stuffing and plant technology, applied in the field of plant meat stuffing and its preparation, can solve problems such as excessive difference, and achieve the effects of strict proportioning, scientific formula and rich nutritional value.

Inactive Publication Date: 2021-07-23
上海魅味特食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problem that the sensory characteristics of plant-based products such as chewiness, cohesion, texture, and mouthfeel are too different from those of animal meat products in the prior art, and propose a plant-based meat filling and its preparation The method specifically provides a method for making plant-based meat stuffing by using pea textured protein, and uses its high water retention, high elasticity and high texture characteristics plus the role of binders and additives to improve the similarity between imitation meat products and animal meat products Spend

Method used

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  • Vegetable meat stuffing and preparation method thereof
  • Vegetable meat stuffing and preparation method thereof
  • Vegetable meat stuffing and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0027] The invention proposed a plant meat, including the following weight percent raw materials: 18% of the sunflower oil, 28% of the pea filamentous tissue protein, 2% phosphate double starch, 2%, methylcellulose 2%, pea fiber powder 1%, red beet powder 1%, food flavor 1.2%, salt salt 3%, the margin is ice water.

[0028] Its preparation method includes the following steps:

[0029] S1, according to the percentage of weight, 3% of the raw sunflower oil, 28% of the pea filament tissue protein, 2% phosphate double starch, 2% of pea separation protein powder, methylcellulose 2%, pea fiber powder 1% 1% of the red beet powder, 1.2% of the flavor, 3% salt, the margin is ice water, spare;

[0030] S2, add the phosphate double starch, pea fiber powder, pea fiber powder, pea fiber powder, and ice water in step S1, stir evenly, add sunflower oil, eat flavor, salt and red sweet powder, stir until the filling is flare And non-stick device;

[0031] S3, the proportion of pea separation prote...

Embodiment 2

[0034] The invention proposed a plant meat, including the following weight percent raw materials: corn oil 15%, pea filamentous tissue protein 25%, potato starch 4%, pea separation protein powder 3%, Tg enzyme 5%, pea fiber 3% of the powder, 3% of the red beet powder, 1.5% eating flavor, salt 75%, and the margin is ice water.

[0035] Its preparation method includes the following steps:

[0036] S1, according to the percentage of weight, 3% of the raw corn oil, 25% of the pea filamentous tissue protein, 4% potato starch, 3% of pea separation protein powder, 5%, pea fiber powder 3%, red beet powder 3 %, Food flavor 1.5%, salt salt 3.5%, margin is ice water, spare;

[0037] S2, add the potato starch, pea fiber powder and ice water in step S1 to the chopper, stir even after mixing, add corn oil, eat flavor, salt and red sweet powder again, until the filling is viscous and not sticky Equipment;

[0038] S3, the proportion of pea separation protein powder is added to the pea filament t...

Embodiment 3

[0041] The invention proposed a plant meat, including the following weight percent raw materials: 13% sunflower oil, 23% of the pea granules, 2% phosphate double starch, 5% pea separation protein powder, methylcellulose 8 %, Pea fiber powder 1%, 1% red beet powder, 1.8% edible flavor, 4% xylitol, and the margin is ice water.

[0042] Its preparation method includes the following steps:

[0043] S1, according to the percentage of weight, 13% of the raw sunflower oil, 23% of the pea particles, 2% phosphate double starch, 5% of pea separation protein powder, methylcellulose 8%, pea fiber powder 1%, 1% of the red beet powder, 1.8% edible flavor, 4% xylitol, the margin is ice water, spare;

[0044] S2, add the phosphate double starch, pea fiber powder, pea fiber powder, pea fiber powder and ice water in step S1, stir well, add sunflower oil, edible flavor, xylitol and red sweet powder, until the filling stick Film and non-stick device;

[0045] S3, the proportion of pea separation prot...

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Abstract

The invention belongs to the technical field of food production and processing, particularly relates to plant meat stuffing and a preparation method thereof, and solves the problem that sensory characteristics such as chewiness, cohesiveness, texture and taste of available plant-based products are greatly different from those of animal meat products in the prior art. The plant meat stuffing comprises the following raw materials in percentage by weight: 10-20% of vegetable oil, 20-40% of plant tissue protein, 2-10% of starch, 2-9% of protein isolate powder, 2-11% of a binder, 1-10% of fibre powder, 1-8% of a toner, 1-2% of edible essence, 2-5% of a seasoner and the balance of ice water. The plant meat stuffing in the invention is scientific in formula, rigorous in proportion, simple in process, economical and easily available in raw materials and suitable for processing and production in meat product factories; and products with different sensory indexes can be obtained by adjusting the proportion of the additives.

Description

Technical field [0001] The present invention relates to the field of food production and processing, providing a method of preparing a non-moving source protein product alternative to animal meat or animal meat foods, and specific relatives of plant meat stuffing and preparation methods. Background technique [0002] With the improvement of people's living standards, people's demand for health and consciously reduce unhealthy ingredients (such as cholesterol, saturated fatty acids, etc.) and intake of various animal source. Plant-based foods are gradually active in people 's sight by its low-fat high protein. The major international brands and food companies at home and abroad have also joined the team of plant-based food research and development. [0003] However, there are very large amounts of plant-based products and real animal source products on the market. Whether it is very high consumer satisfaction and acceptance in terms of texture or sensory characteristics, it is mai...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/45A23L7/10A23P20/25
CPCA23C20/025A23L7/10A23P20/25
Inventor 马凯越刘帅男吴慧娟房文浩苏珊
Owner 上海魅味特食品科技有限公司
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