Recipe and process for producing two-layer artificial meat from Bannang Sata banana blossoms and red beans.

Abstract

Invention details;

Claims

OCR10KL(10 / 08 / 2569) 1. A two-layer artificial meat formulation from Bannang Sata banana blossom and red beans, consisting of a primary layer of artificial fat from Bannang Sata banana blossom (60% by weight) and a secondary layer of artificial red meat from red beans (40% by weight).

2. A two-layer artificial meat formulation from Bannang Sata banana blossom and red beans according to claim 1, where the primary layer of artificial fat from Bannang Sata banana blossom consists of 85.51% by weight of Bannang Sata banana blossom, 10.13% by weight of soybean meal, and 4.36% by weight of thickener.

3. A two-layer artificial meat formulation from Bannang Sata banana blossom and red beans according to claim 1, where the secondary layer of artificial red meat from red beans consists of 94.7% by weight of red beans, 4.21% by weight of clean water, and 1.09% by weight of salt.

4. The production process of the two-layer artificial meat from Bannang Sata banana blossom and red beans involves the following steps: a.The production of artificial fat layer from Ban Nang Sata banana flower buds mixed with soybean meal, using the production formula according to patent 2, involves washing and peeling the outer red layer of the Ban Nang Sata banana flower buds, leaving only the white inner layer. The buds are then sliced ​​and washed with clean water. They are then soaked in a sodium metabisulfite solution for 15 minutes, rinsed with clean water, and drained. The resulting mixture of banana flower buds and soybean meal is blended together. A thickening agent is gradually added and stirred until a thick consistency is achieved. The mixture is then refrigerated at 7°C for 30 minutes. It is then placed in embossed sealing bags, vacuum-sealed, and heated at 60°C using a sous vide or vacuum heating machine with constant water temperature for 45 minutes.The production of artificial red meat from red beans using the formula specified in Patent 3 involves preparing red bean protein isolate by washing and draining the red beans. The beans are then roasted in a pan at 80°C for 15 minutes until fragrant. The roasted beans are then soaked in boiling water at 100°C for 5 hours. Next, they are blended with clean water and salt in a 1:1 ratio by weight. The solids are filtered out to obtain red bean milk. This red bean milk is heated until boiling, then cooled to 78°C and allowed to settle for 30 minutes to obtain the red bean protein isolate. The sediment (protein isolate) is then scooped into a mold and pressed with a mold lid for 30 minutes to obtain artificial red meat from red beans.The two-layer artificial meat mixture, consisting of a layer of artificial fat and a layer of artificial red meat, is molded into rectangular molds and steamed in a steamer with boiling water at 100°C for 2 minutes. It is then removed from the heat, allowed to cool completely, packed into embossed sealable bags, vacuum sealed, and cooked at 80°C using a sous vide or vacuum heating machine under constant water temperature for 90 minutes.<pdir="ltr"> ;.