Plant protein meat dumpling filling sauce and preparation method thereof

By using plant-based protein meat dumpling filling sauce, the problems of inconsistent filling flavor and wasted labor are solved, providing a simplified and healthy dumpling solution suitable for both industrial and home production, ensuring consistent flavor and stable quality.

CN122397900APending Publication Date: 2026-07-17SHANDONG YUWANG ECOLOGY FOOD IND +1
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
SHANDONG YUWANG ECOLOGY FOOD IND
Filing Date
2026-05-27
Publication Date
2026-07-17

AI Technical Summary

Technical Problem

Existing technologies in dumpling making suffer from problems such as inconsistent filling flavors, wasted manpower, inconsistent product quality, and unhealthy aspects. In particular, it is difficult to achieve standardized production and rapid service in large restaurants.

Method used

This plant-based meat dumpling filling sauce contains textured protein, vegetable oil, sweet bean sauce, soybean paste, and other ingredients. Through stir-frying, seasoning, and packaging processes, it provides a pre-made product that eliminates the need for on-site filling preparation. Combined with pork extract, it enhances the meat flavor and ensures consistent flavor.

Benefits of technology

It enables healthy and nutritious dumpling making, simplifies the operation process, reduces labor costs, ensures stable product quality, and is suitable for industrial production and home use.

✦ Generated by Eureka AI based on patent content.

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Abstract

本发明公开了一种植物蛋白肉饺子拌馅酱及其制备方法，属于食品加工技术领域。本发明所述拌馅酱包括如下重量百分比的原料：组织蛋白14.0～20.0%，植物油11.0～15.0%，甜面酱8.6～11.2%，黄豆酱2.8～5.2%，麦芽糖醇2.5～4.9%，味极鲜2.5～4.5%，植物蛋白肉丁1.5～2.8%，盐0.9～1.5%，白砂糖0.9～1.5%，味精0.9～1.6%，猪肉提取物0.5～1.1%，余量为水。制备方法包括：组织蛋白颗粒复水脱水、与植物蛋白肉丁炒制；甜面酱与黄豆酱炒制；混合调味并熬煮；热罐包装、冷冻储存。本发明通过特定比例的植物蛋白原料和猪肉提取物复配，使饺子拌馅酱肉粒感明显、肉味突出，零胆固醇且富含膳食纤维；使用时直接与蔬菜混匀即可包制水饺，免去调馅步骤，简化工艺，保证品质稳定，适合工业化生产。
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