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Plant chicken breast and preparation method thereof

A chicken breast and plant technology, which is applied in the direction of vegetable protein processing and texturization, can solve the problems of bad taste of imitation meat, and achieve the effect of reducing the impact and preventing the beany smell.

Inactive Publication Date: 2022-04-08
陕西未来植膳健康科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The application provides a plant chicken breast and its preparation method, which solves the problem that when encountering oxygen in the air, the lipoxygenase in soybean protein will oxidize unsaturated fatty acids to produce alcohols, ketone aldehydes and other volatile, Bean flavor substances, causing bad taste of imitation meat

Method used

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  • Plant chicken breast and preparation method thereof
  • Plant chicken breast and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] This embodiment provides a kind of vegetable chicken breast, including the following raw materials in parts by weight:

[0025] Plant-drawn protein: 67 parts of soybean-drawn protein (50 parts of Baichuan company's model 990P and 17 parts of model 990A), 6 parts of peanut-drawn protein (of Changshou company's model 1010P);

[0026] Seasoning: 0.2 parts of red yeast rice, 1 part of salt, 0.1 parts of black pepper, 0.4 parts of edible essence, 2 parts of yeast extract;

[0027] 2 parts of soybean protein isolate, 7 parts of sunflower oil, 1 part of trehalose, 0.2 part of Tg enzyme, 0.2 part of natural deodorant;

[0028] A plant chicken breast, the preparation method of which is as follows:

[0029] (1) Weighing: take the above-mentioned raw materials according to parts by weight;

[0030] (2) Filamenting: Soak soybean silken protein and peanut silken protein in water for 1 hour, then dehydrate for 3 minutes, and use a wire dismantling machine to dismantle the silken pr...

Embodiment 2

[0038] This embodiment provides a kind of vegetable chicken breast, including the following raw materials in parts by weight:

[0039] Plant-drawn protein: 70 parts of soybean-drawn protein (55 parts of Baichuan company's model 990P and 15 parts of model 990A), 5 parts of peanut-drawn protein (of Changshou company's model 1010P);

[0040] Seasoning: 0.2 parts of red yeast rice, 2 parts of salt, 0.2 parts of black pepper powder, 0.15 parts of licorice powder, 0.2 parts of star anise powder, 0.2 parts of lemongrass powder, 0.2 parts of cinnamon powder, 0.5 parts of food flavor, 3 parts of yeast extract share;

[0041] 3 parts of soybean protein isolate, 4 parts of coconut oil, 4 parts of medium chain triglycerides, 2 parts of trehalose, 0.6 parts of Tg enzyme, 0.2 parts of natural deodorant;

[0042] A plant chicken breast, the preparation method of which is as follows:

[0043] (1) Weighing: take the above-mentioned raw materials according to parts by weight;

[0044] (2) Fi...

Embodiment 3

[0052] This embodiment provides a kind of vegetable chicken breast, including the following raw materials in parts by weight:

[0053] Plant-drawn protein: 73 parts of soybean protein (50 parts of Baichuan company model 990P and 23 parts of 990A), 6 parts of peanut protein protein (model of Changshou company 1010P);

[0054] Seasoning: 0.3 parts of red yeast rice, 3 parts of salt, 0.2 parts of allspice powder, 0.1 part of angelica powder, 0.1 part of cinnamon powder, 0.1 part of cumin powder, 0.1 part of white cardamom powder, 0.5 parts of edible essence, 5 parts of yeast extract share;

[0055] 4 parts of soybean protein isolate, 10 parts of linseed oil, 3 parts of trehalose, 1 part of Tg enzyme, 0.2 part of natural deodorant;

[0056] A plant chicken breast, the preparation method of which is as follows:

[0057] (1) Weighing: take the above-mentioned raw materials according to parts by weight;

[0058] (2) Filamenting: Soak soybean silken protein and peanut silken protei...

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Abstract

The invention provides plant chicken breast and a preparation method thereof, and the plant chicken breast is prepared from the following raw materials in parts by weight: 70-88 parts of plant drawing protein, 1-3 parts of soybean protein isolate, 7-10 parts of plant oil, 1-3 parts of trehalose, 0.2-2 parts of an enzyme preparation, 3-13 parts of seasoning and 0.1-1 part of a natural fishy smell removing agent. The natural fishy smell removing agent comprises one or more of lemongrass extract, rosemary extract and mint powder, antioxidant substances have antioxidant activity, unsaturated fatty acid in soybean protein can be prevented from being oxidized to generate beany smell, in addition, the components of the natural fishy smell removing agent can also cover the beany smell, and the flavor of the beany smell is improved. The influence of the beany flavor on the taste of the plant chicken breast is greatly reduced.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a vegetable chicken breast and a preparation method thereof. Background technique [0002] In recent years, plant-based protein products have been favored by consumers due to their low cholesterol. Plant-based edible protein is divided into complete protein and incomplete protein. If the human body exclusively eats incomplete protein, it will lead to nutritional deficiency. Consume complete proteins along with incomplete proteins. Soybean protein is the preferred complete protein. Because its amino acid composition ratio is close to that required by the human body, it is easy to absorb and utilize, and is widely used in imitation meat and soybean products. [0003] At present, the texture of plant-based chicken breast meat on the market is still quite different from that of real chicken breast meat. The texture of real chicken breast meat is dense and tender,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/14A23J3/16A23J3/22
Inventor 蒋硕何红伟王倩倩高升曹美霞靳莉
Owner 陕西未来植膳健康科技有限公司
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