Torn vegetarian meat processing technology capable of improving flavoring effect

A processing technology and technology of vegetarian meat, which is applied in the field of processing technology of tearing vegetarian meat, can solve the problems of single taste and poor taste, and achieve the effect of consistent product quality, simple operation and uniform particle size

Pending Publication Date: 2022-02-08
SUZHOU JINJI FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The existing "artificial meat" has a single taste and poor taste

Method used

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  • Torn vegetarian meat processing technology capable of improving flavoring effect

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Embodiment Construction

[0049] In order to make the purpose, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments It is some embodiments of the present invention, but not all of them. Based on the implementation manners in the present invention, all other implementation manners obtained by persons of ordinary skill in the art without creative efforts fall within the protection scope of the present invention. Accordingly, the following detailed description of the embodiments of the invention provided in the accompanying drawings is not intended to limit the scope of the claimed invention, but merely represents selected embodiments of the invention. Based on the implementation manners in the present invention, all other implement...

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Abstract

The invention discloses a torn vegetarian meat processing technology capable of improving flavoring effect. The processing technology comprises the following steps: S1, screening of raw materials; S2, tempering and mixing; S3, refining and granulating; S4, tissue forming; S5, drying; S6, soaking and rehydrating; S7, dewatering: performing centrifugal dewatering on the soaked and softened vegetarian meat through a dewatering centrifugal machine; S8, marinating, wherein an adopted marinating process is a concentrated marinating method; S9, demarinating: centrifuging the marinated tasty tissue protein vegetarian meat through a demarinating centrifugal machine to remove a marinating soup; S10, frying, wherein a primary frying technology is adopted; S11, deoiling: carrying out centrifugal deoiling on the fried vegetarian meat through a deoiling centrifugal machine; S12, vacuum tumbling and mixing; S13, vacuum packaging; and S14, sterilizing. The processing technology can realize industrial preparation, quantitative operation and quantitative selling, and is simple to operate, sanitary and convenient.

Description

technical field [0001] The invention relates to the technical field related to the production of noodle products, in particular to a processing technology for tearing vegetarian meat with improved taste effect. Background technique [0002] With the increase of people's consumption level year by year, the supply of animal protein is gradually in short supply. In addition, excessive intake of animal protein will cause excessive intake of sulfur-containing amino acids, accelerate the loss of calcium in bones, and easily cause osteoporosis. In order to strengthen the health of the body, Seeking safe and healthy meat substitutes has become a trend. "Artificial meat" is a meat substitute that can be produced through scientific and technological means. Its essence is more controllable industrial production, replacing a series of processes in the meat industry from breeding, slaughtering, storage and transportation, which means that "artificial meat" can be It is not affected by e...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L29/00A23L7/165A23L27/00A23P30/30
CPCA23L11/07A23L29/045A23L7/165A23L27/00A23P30/30A23V2002/00A23V2250/548A23V2250/5488
Inventor 金兴仓邓大宇徐永苗金锋陆庆方
Owner SUZHOU JINJI FOODS
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