Soybean protein vegetarian meat pie with moderate shredded meat feeling and strong granular meat feeling and preparation method of soybean protein vegetarian meat pie

Abstract

The invention discloses a soybean protein vegetarian meat pie with moderate shredded meat feeling and strong meat granule feeling and a preparation method thereof. The meat pie is prepared from the following raw materials in parts by weight: 5 to 10 parts of soybean protein isolate, 30 to 50 parts of water, 4 to 10 parts of vegetable oil, 13 to 17 parts of soybean drawing protein, 3 to 7 parts of starch, 3 to 7 parts of vital gluten, 0.5 to 0.8 part of monosodium glutamate, 1.3 to 1.8 parts of table salt, 0.9 to 1.3 parts of cane sugar, 0.3 to 0.5 part of white pepper, 0.3 to 0.5 part of five spice powder, 0.3 to 05 parts of chive powder, 0.4 to 0.7 part of ginger powder, 0.1 to 0.3 part of meat flavor powder, 0.3 to 0.7 part of meat paste and 0.02 to 0.06 part of pigment. And 0.02 to 0.08 part of glutamine transaminase. The vegetarian meat pie is moderate in filamentous feeling and strong in meat granule feeling, and has a chewing feeling very close to that of meat. And the addition of animal raw materials is reduced while strong shredded meat feeling and moderate granular meat feeling of the product are maintained.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a soy protein vegetarian meat patty with moderate shredded meat and strong meat texture and a preparation method thereof. Background technique [0002] Now vegetarian meat patties have appeared in the market, but they are still slightly insufficient in terms of chewing taste. Some vegetarian meat patties emphasize too much shredded meat, which leads to too strong shredded meat, which covers up the chewing feeling of vegetarian meat patties; some vegetarian meat products At the same time of adding the split silk drawing protein, the granular silk drawing protein is also added, which has a good taste, but it has caused the rise of the product cost and the high price, which limits consumers' choice of these products to a certain extent. Therefore, the inventors The purpose is to find a preparation method of vegetarian meat patties with simple preparation method and low cost ...

AI Technical Summary

Problems solved by technology

[0002] Vegetarian meatloaf products have appeared in the market now, but they are still slightly insufficient in terms of chewing texture. Some vegetarian meatloaf products put too much emphasis on the texture of meat, resulting in an overly strong meat texture, which conceals the chewing sensation of vegetarian meatloaf; some vegetarian meatloaf products While adding the stripped silk protein, the granular silk protein is also added, which has a better taste, but causes the cost of the product to rise and the price is high, which limits consumers' choice of these products to a certain extent. Therefore, the inventor Committed to finding a method for preparing vegetarian meatloaf with a simple preparation method and low cost and good taste

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