Raw fish structure

Abstract

A vegetarian fish structure. The vegetarian fish structure comprises at least one vegetarian meat layer and at least one binding layer. The at least one vegetarian meat layer and the at least one binding layer are annularly overlapped, and the at least one vegetarian meat layer and the at least one binding layer both surround a cavity.

Description

Technical Field

[0001] This disclosure relates to a vegetarian field, and more particularly to a vegetarian fish meat structure. Background Technology

[0002] Meat has long been a primary source of protein for humans, and with economic growth and population increases, the demand for meat products continues to rise. However, meat production generates significant carbon emissions. The excrement of many livestock releases large amounts of greenhouse gases, especially ruminants (such as cattle and sheep), which produce large amounts of methane gas in their intestines during rumination. Methane's warming effect is about 20 times greater than that of carbon dioxide, significantly contributing to the climate crisis.

[0003] In recent years, due to people's pursuit of healthier diets and their increasing emphasis on animal welfare and environmental friendliness, the search for protein alternatives to meat and the diversification of protein sources have received growing attention worldwide. As a result, many vegetarian products are now available, such as vegetarian fish fillets or vegetarian fish balls. Utility Model Content

[0004] The purpose of this invention is to propose a vegetarian fish meat structure to solve at least one of the above-mentioned problems.

[0005] According to one aspect of the present invention, a vegetarian fish meat structure is provided, comprising at least one vegetarian meat layer and at least one binding layer. The vegetarian meat layer and the binding layer are overlapped in a ring, wherein the vegetarian meat layer and the binding layer surround a cavity.

[0006] According to one embodiment of the present invention, the shape of the vegetarian fish meat structure is that of a sliced ​​fish, and the cavity is a belly-shaped cavity.

[0007] According to one embodiment of the present invention, the vegetarian fish meat structure further includes an incision, the incision being located opposite to the cavity.

[0008] According to one embodiment of the present invention, the shape of the vegetarian fish meat structure is a cylinder, an elliptical cylinder, a fan-shaped cylinder, a polygonal cylinder, or an irregular cylinder.

[0009] According to one embodiment of the present invention, the cavity is cylindrical, elliptical, fan-shaped, polygonal, or irregular in shape.

[0010] According to one embodiment of the present invention, each of the vegetarian meat layers and each of the bonding layers has a seam that extends approximately radially along the cavity.

[0011] According to one embodiment of the present invention, the cavity is offset from the center of the vegetarian fish meat structure.

[0012] According to one embodiment of the present invention, the lengths of the vegetarian meat layer and the binding layer increase as they move away from the cavity.

[0013] According to one embodiment of the present invention, the number of layers of the vegetarian meat layer is greater than or equal to the number of layers of the binding layer.

[0014] According to one embodiment of the present invention, the thickness of the vegetarian fish meat structure is 5 mm to 100 mm, wherein the direction of the thickness is perpendicular to the direction in which the vegetarian meat layer and the binding layer surround the cavity.

[0015] According to one embodiment of the present invention, the material of the vegetarian meat layer includes textured plant protein or microbial protein.

[0016] According to one embodiment of the present invention, the material of the vegetarian meat layer also includes starch or edible gum.

[0017] According to one embodiment of the present invention, the material of the bonding layer is a thermosetting material.

[0018] According to one embodiment of the present invention, the thermal coagulation material is cardlan gum, methylcellulose, starch, or protein. Attached Figure Description

[0019] The embodiments of this disclosure will be described in detail below with reference to the accompanying drawings. It should be noted that, in accordance with industry standard practice, the various features are not drawn to scale and are for illustrative purposes only. In fact, the dimensions of the components can be arbitrarily enlarged or reduced to clearly demonstrate the features of the embodiments of this disclosure.

[0020] Figure 1 This is a perspective view of the structure of vegetarian fish meat according to some embodiments of the present disclosure.

[0021] Figure 2 This is a top view of a vegetarian fish meat structure according to some embodiments of the present disclosure.

[0022] Figure 3 This is a perspective view of the structure of vegetarian fish meat according to some embodiments of the present disclosure.

[0023] Figure 4 This is a top view of a vegetarian fish meat structure according to some embodiments of the present disclosure.

[0024] Figures 5 to 9 The following are perspective views of the vegetarian fish meat structure at different formation stages, according to some embodiments of the present disclosure.

[0025] Figure 10This is a photograph showing the structure of vegetarian fish meat according to an embodiment of the present disclosure.

[0026] Figures 11 to 15 The following are perspective views of the vegetarian fish meat structure at different formation stages, according to some embodiments of the present disclosure.

[0027] The attached figures are labeled as follows:

[0028] 12, 12': Vegetarian meat layer

[0029] 14: Adhesion layer

[0030] 16: Cavity

[0031] 40: Inner mold

[0032] 50: First outer mold

[0033] 52: Second outer mold

[0034] 60:Tubular cutter

[0035] 70: Scrap materials

[0036] 100, 1000, 1000', 200, 2000, 2000': Vegetarian fish meat structure

[0037] 120, 140: End face

[0038] C: Incision

[0039] H: Heating process

[0040] S: Seam

[0041] T1, T2: Thickness Detailed Implementation

[0042] The following disclosure provides numerous embodiments or examples for implementing different elements of the provided subject matter. Specific examples of each element and its configuration are described below to simplify the description of embodiments of this disclosure. Of course, these are merely examples and are not intended to limit the embodiments of this disclosure. For example, if the description refers to a first element formed on a second element, it may include embodiments where the first and second elements are in direct contact, or embodiments where an additional element is formed between the first and second elements such that they are not in direct contact. Furthermore, reference values ​​and / or letters may be repeated in various examples of embodiments of this disclosure. Such repetition is for the purpose of brevity and clarity and is not intended to indicate a relationship between the different embodiments and / or configurations discussed.

[0043] Furthermore, spatially relative terms, such as "below," "under," "lower," "above," and "higher," may be used to facilitate the description of the relationship between one or more components or features in the accompanying drawings and another component or feature(s). Spatially relative terms are used to include different orientations of the device in use or operation, as well as the orientations described in the accompanying drawings. When the device is turned to different orientations (rotated 90 degrees or other orientations), the spatially relative adjectives used will also be interpreted according to the orientation after the turn.

[0044] Furthermore, when using terms such as "approximately" or "around" to describe a number or range of numbers, this terminology is intended to cover a reasonable range of numbers that takes into account the inherent variations in the manufacturing process as understood by those skilled in the art. For example, based on known manufacturing tolerances for manufacturing parts with characteristics related to that number, the number or range of numbers covers a reasonable range that includes the number, such as within + / - 10% of the number.

[0045] The following describes some embodiments in which additional steps may be provided before, during, and / or after the multiple stages described in these embodiments. Some of the stages may be replaced or omitted in different embodiments. The vegetarian fish meat structure may add additional structures. Some of the structures may be replaced or omitted in different embodiments. Although some of the embodiments discussed perform the steps in a particular order, these steps may still be performed in another logical order.

[0046] Currently, there are many vegetarian products available, among which commercially available vegetarian fish products are mainly shaped like fish slices or chunks. However, there are currently no vegetarian fish products that can resemble sliced ​​fish chunks. Therefore, in order to further enhance the variety of vegetarian products, this invention provides a vegetarian fish structure that has an appearance similar to sliced ​​fish chunks (e.g., sliced ​​salmon).

[0047] Figure 1 and Figure 2 Based on some embodiments of this disclosure, perspective and top views of the vegetarian fish meat structure 1000 are shown respectively. (Refer to...) Figure 1 and Figure 2 In some embodiments, the vegetarian fish meat structure 1000 includes at least one vegetarian meat layer 12 and at least one bonding layer 14. The vegetarian meat layer 12 and the bonding layer 14 overlap in a ring shape, and the vegetarian meat layer 12 and the bonding layer 14 surround the cavity 16. In some embodiments, the shape of the vegetarian fish meat structure 1000 can be that of a sliced ​​fish piece, such as a cylinder, elliptical cylinder, fan-shaped cylinder, polygonal cylinder, irregular cylinder, or other shape that can mimic the shape of a sliced ​​fish piece.

[0048] In some embodiments, the plant-based meat layer 12 is used to mimic the shape of the muscle layer of fish. In some embodiments, the number of layers in the plant-based meat layer 12 can be one, two, or more than two, such as three, four, five, six, seven, or eight layers, and can be adjusted according to the desired appearance of the fish muscle layer. The material of the plant-based meat layer 12 can include textured vegetable protein (TVP), microbial protein, or a combination thereof. In some embodiments, the plant-based meat layer 12 can be a strip of textured vegetable protein obtained by mixing plant protein with water, molding it using a molding process, and then setting it by a heating process. In other embodiments, the plant-based meat layer 12 can be a strip of textured vegetable protein obtained by cutting the heat-set textured vegetable protein. In some embodiments, the plant protein can be soy protein, wheat protein, pea protein, other suitable plant proteins, or a combination thereof.

[0049] In some embodiments, the material of the vegetarian meat layer 12 may include starch, edible gums, or combinations thereof, in addition to textured plant protein. In some embodiments, the edible gum may be plant gums, microbial gums, or combinations thereof. In some embodiments, the plant gum may include agar gum, carrageenan gum, seaweed gum, Jelly T, gum arabic, guar gum, locust bean gum, konjac gum, glutinous rice gum, β-glucan, apple gum, lemon gum, other suitable plant gums, or combinations thereof. In some embodiments, the microbial gum may be zein gum, galvanic gum, cardamom gum, other suitable microbial gums, or combinations thereof. In some embodiments, the vegetarian meat layer 12 may be obtained by debonding textured plant protein to form fibrous vegetarian meat embryos, then mixing the vegetarian meat embryos with starch and edible gums as binding agents to form vegetarian protein masses, then shaping the vegetarian protein masses into strips using a molding process such as die molding, and finally fixing them by a heating process. In other embodiments, the vegetarian meat layer 12 may be obtained by cutting a heat-set vegetarian protein mass into strips.

[0050] In some embodiments, the binding layer 14 is used to mimic the appearance of the fat layer of fish meat. In some embodiments, the material of the binding layer 14 may include a thermosetting material, so that in addition to mimicking the fat layer of fish meat, the binding layer 14 can also serve as a binding agent between adjacent plant-based meat layers 12. In some embodiments, the thermosetting material may be cardran gum, methylcellulose, starch, plant protein, or a combination thereof.

[0051] In some embodiments, each of the plant-based meat layers 12 and each of the binding layers 14 are annular, and the plant-based meat layers 12 and binding layers 14 are stacked alternately to mimic the texture of fish meat formed by the muscle and fat layers in a sliced ​​fish. The aforementioned annular shape is not limited to seamless shapes such as circular or elliptical rings, but can also be annular structures with seams, such as open bracelets. For example, such as... Figure 1 and Figure 2 As shown, the meat-based layer 12 and the bonding layer 14 include seams S that extend approximately radially along the cavity 16. The seams S can be two end faces 120 of the same meat-based layer 12 (e.g., ...). Figure 5 As shown) the two end faces 140 of the same bonding layer 14 that are in contact with each other (e.g. Figure 5 The mating surfaces formed by mutual contact (as shown) can also be the two end faces 120 of the same flesh layer 12 that are not in contact with each other (as shown). Figure 5 (as shown) and the two end faces of the same bonding layer 14 that do not contact each other (such as Figure 5 The gap formed (as shown). In some embodiments, such as Figure 1 and Figure 2 As shown, viewed from the plane formed by the X and Y directions, the vegetarian fish meat structure 1000 is formed by multiple annular vegetarian meat layers 12 and multiple annular binding layers 14, and both the vegetarian meat layers 12 and the binding layers 14 surround the cavity 16. The length of each vegetarian meat layer 12 along the radial direction of the cavity 16 gradually narrows as it approaches the seam S. In some embodiments, such as... Figure 1 and Figure 2 As shown, the boundary of cavity 16 is formed by the innermost (i.e., the side closest to cavity 16) inner surface of the meat layer 12 (i.e., the side surrounding cavity 16), but is not limited to this. In another embodiment, since an adhesion layer 14 is provided on the inner surface of the meat layer 12 closest to cavity 16, the boundary of cavity 16 is formed by the innermost (i.e., the side closest to cavity 16) inner surface of the adhesion layer 14 (i.e., the side surrounding cavity 16).

[0052] In some embodiments, the bonding layer 14 may be disposed only between adjacent vegetarian meat layers 12 to adhere them together. In other embodiments, in addition to being disposed between adjacent vegetarian meat layers 12, it may also be disposed on the outer surface (i.e., the side away from the cavity 16) of the vegetarian meat layer 12 furthest from the cavity 16, or on the inner surface (i.e., the side close to the cavity 16) of the vegetarian meat layer 12 closest to the cavity 16, thereby increasing the richness of the appearance of the vegetarian fish meat structure 1000. In some embodiments, the number of vegetarian meat layers 12 may be greater than or equal to the number of bonding layers 14, but is not limited thereto. In other embodiments, to simulate a thicker grease layer, in addition to increasing the thickness of a single binding layer 14, the number of binding layers 14 on the meat-based layer 12 can also be increased. In other words, the number of binding layers 14 on a single side of the meat-based layer 12 can be one layer or more, such as two or more layers. Therefore, the number of layers in the meat-based layer 12 may also be less than the number of binding layers 14. In some embodiments, the lengths of the meat-based layer 12 and binding layers 14 increase with distance from the cavity 16, so that the meat-based layer 12 and binding layers 14 away from the cavity 16 can wrap around the meat-based layer 12 and binding layers 14 close to the cavity 16. In some embodiments, the thickness T1 (along the Z direction) of the vegetarian fish meat structure 1000 is 5 mm to 100 mm, such as 10 mm, 20 mm, 30 mm, 40 mm, 50 mm, 60 mm, 70 mm, 80 mm or 90 mm, wherein the direction of the thickness T1 (along the Z direction) is perpendicular to the direction in which the vegetarian meat layer 12 and the bonding layer 14 surround the cavity 16.

[0053] In some embodiments, the cavity 16 is used to mimic the belly cavity of a sliced ​​fish (formed after removing the internal organs), thus the cavity 16 is a belly cavity. In some embodiments, the cavity 16 is cylindrical, elliptical, fan-shaped, polygonal, irregular, or other shapes that can mimic the belly cavity of a sliced ​​fish, wherein the shape of the cavity 16 refers to the shape of the structure formed by filling the cavity 16. In some embodiments, in addition to being surrounded by annularly overlapping layers of vegetarian meat 12 and bonding layer 14, the cavity 16 of the vegetarian fish meat structure 1000 is also located off-center from the center of the vegetarian fish meat structure 1000, making the shape of the vegetarian fish meat structure 1000 more similar to the shape of a sliced ​​fish.

[0054] Figure 3 and Figure 4 The following are perspective and top views of the vegetarian fish meat structure 2000, respectively, according to some embodiments of the present disclosure. Figure 3 and Figure 4 The vegetarian fish meat structure 2000 shown also has an appearance similar to sliced ​​fish pieces, and the vegetarian fish meat structure 2000 and... Figure 1 and Figure 2The difference in the illustrated vegetarian fish meat structure 1000 is that, viewed from the plane formed by the X and Y directions, each vegetarian meat layer 12 and each binding layer 14 in the vegetarian fish meat structure 2000 presents as multiple concentric rings overlapping from the inside out, and includes cavities 16 penetrating each concentric ring of vegetarian meat layer 12 and binding layer 14, wherein the boundary of the cavity 16 refers to the boundary formed by the edges of each vegetarian meat layer 12 and each binding layer 14 closest to the cavity 16. In some embodiments, such as Figure 3 and Figure 4 As shown, the boundary of cavity 16 is formed by the inner surfaces of each vegetarian layer 12 and each bonding layer 14 closest to cavity 16. The uses, materials, etc. of vegetarian layer 12 and bonding layer 14 in vegetarian fish meat structure 2000, as well as the uses of cavity 16, are the same as those of vegetarian layer 12, bonding layer 14, and cavity 16 in vegetarian fish meat structure 1000, and will not be described again here.

[0055] In some embodiments, the thickness T2 of the vegetarian fish meat structure 1000 is 5 mm to 100 mm, such as 10 mm, 20 mm, 30 mm, 40 mm, 50 mm, 60 mm, 70 mm, 80 mm or 90 mm, wherein the direction of the thickness T2 (Z direction) is perpendicular to the direction in which the vegetarian meat layer 12 and the bonding layer 14 surround the cavity 16.

[0056] This disclosure provides a method for forming a vegetarian fish meat structure, comprising: a stacking step of at least one vegetarian meat layer 12 and at least one binding layer 14, wherein the vegetarian meat layer 12 and the binding layer 14 are stacked alternately, wherein the length of each vegetarian meat layer 12 and each binding layer 14 gradually decreases from bottom to top; a winding step of the alternately stacked vegetarian meat layer 12 and binding layer 14, wherein the vegetarian meat layer 12 and the binding layer 14 are wound into a roll; a heat-setting step of the wound vegetarian meat layer 12 and the binding layer 14, wherein the vegetarian meat layer 12 and the binding layer 14 are set by a heating process; and a method for forming a vegetarian fish meat structure, comprising: stacking at least one vegetarian meat layer 12 and at least one binding layer 14, wherein the vegetarian meat layer 12 and the binding layer 14 are wound into a roll ... A cavity 16 is formed on layer 14 to obtain a vegetarian fish meat structure containing the cavity 16. The cavity 16 can be formed, for example, by placing an inner mold 40 for forming the cavity 16 on top of the alternately stacked vegetarian meat layers 12 and binding layers 14 after the stacking step and before the winding step, causing the vegetarian meat layers 12 and binding layers 14 to wrap around the inner mold 40, and forming the cavity 16 after removing the inner mold 40. Alternatively, the cavity 16 can be formed by using a cylindrical cutter 60 for forming the cavity 16 to cut the rolled-up vegetarian meat layers 12 and binding layers 14, thereby forming the cavity 16. Specific implementations are described below.

[0057] Figures 5 to 9 These are perspective views illustrating the structure of vegetarian fish meat at different stages of its formation, according to some embodiments of this disclosure. Specifically, Figures 5 to 9 This is a perspective view of the formation of the vegetarian fish meat structure 1000 at different stages according to some embodiments of this disclosure. Figure 10 This is a photograph showing the structure of vegetarian fish meat according to an embodiment of this disclosure. Specifically, Figure 10 This is a photograph of a vegetarian fish meat structure 1000' according to an embodiment of the present disclosure.

[0058] Reference Figure 5 In some embodiments, at least one meat layer 12 and at least one bonding layer 14 are stacked to alternately stack the meat layer 12 and the bonding layer 14, wherein the length of each meat layer 12 and each bonding layer 14 gradually decreases from bottom to top. In a specific embodiment, the material of the meat layer 12 is texturized plant protein and cardan gum, and the material of the bonding layer 14 is cardan gum. The stacking step involves alternately stacking seven strip-shaped meat layers 12 and six strip-shaped bonding layers 14 from bottom to top in the X direction, with both ends of each meat layer 12 including end faces 120 in the X and Z directions, and both ends of each bonding layer 14 including end faces 140 in the X and Z directions. In some embodiments, except for the topmost meat layer 12, each meat layer 12 is provided with a corresponding bonding layer 14, and the bonding layer 14 is located between adjacent meat layers 12. In some embodiments, the lengths of each vegetarian layer 12 in both the X and Z directions are the same, and the lengths of each bonding layer 14 in both the X and Z directions are also the same. However, the length of the bonding layer 14 in the Y direction can be set to be greater than the length of the vegetarian layer 12 in the Y direction that is in direct contact with and above it. This ensures that during the subsequent winding step, the lower bonding layer 14 can wrap around the upper vegetarian layer 12, facilitating adhesion between adjacent vegetarian layers 12 during subsequent heat setting. In some embodiments, the thickness (in the X direction) of the alternately stacked vegetarian layers 12 relative to the thickness (in the X direction) of the bonding layer 14 can be from 1:0.5 to 1:0.001, such as 1:0.25, 1:0.1, 1:0.05, etc. By making the vegetarian layers 12 thicker than the bonding layers 14, the muscle and fat layers in a sliced ​​fish are more realistically imitated.

[0059] Continue to refer to Figure 5In some embodiments, the inner mold 40 is positioned on top of the alternately stacked vegetarian meat layers 12 and bonding layers 14. In some embodiments, the inner mold 40 can be designed according to the desired shape of the cavity 16 to be formed. For example, the inner mold 40 can be an inner mold for forming the belly shape of a sliced ​​fish, such as a cylinder, elliptical cylinder, fan-shaped cylinder, polygonal cylinder, irregular cylinder, or other mold that can form the belly shape of a sliced ​​fish. In one embodiment, the inner mold 40 is a cylindrical inner mold. The length of each vegetarian meat layer 12 and bonding layer 14 can be adjusted according to the shape of the inner mold 40, so that when each vegetarian meat layer 12 and bonding layer 14 is wound around the inner mold 40 in the subsequent winding step. In some embodiments, the inner mold 40 is in direct contact with the uppermost vegetarian meat layer 12 or bonding layer 14, and the length of the inner mold 40 along the direction surrounded by the vegetarian meat layer 12 and bonding layer 14 is greater than the length of at least one vegetarian meat layer 12 and / or bonding layer 14 along the direction surrounding the inner mold 40. This prevents the shorter vegetarian meat layer 12 and / or bonding layer 14 from completely wrapping around the inner mold 40 without being stretched at both ends. Therefore, after the vegetarian meat layer 12 and bonding layer 14 are rolled around the inner mold 40, the inner mold 40 will be located at a position offset from the center of the vegetarian fish meat structure 1000 (e.g., ...). Figure 6 As shown), this allows the cavity 16 to be located in the center, offset from the vegetarian fish meat structure 1000, after subsequent demolding (as shown). Figure 7 (As shown).

[0060] Reference Figure 6In some embodiments, a winding step is performed on the alternately stacked vegetarian meat layers 12 and binding layers 14 to wind the vegetarian meat layers 12 and binding layers 14 into a roll and surround the inner mold 40. In some embodiments, the winding step involves applying pressure to the vegetarian meat layers 12 and binding layers 14 using an outer mold to press the vegetarian meat layers 12 and binding layers 14 against the inner mold 40 and wind them into a roll, thereby forming a vegetarian fish roll surrounding the inner mold 40, which is located off-center from the center of the vegetarian fish roll. Because the plant-based meat layer 12 and the bonding layer 14 have high plasticity before heat setting, the pressure of the outer mold causes the two ends of the plant-based meat layer 12 and the bonding layer 14 to be rolled into the inner mold 40. This causes the two ends of the plant-based meat layer 12 and the bonding layer 14 to extend and surround the inner mold 40 under pressure. Since the lengths of the alternately stacked plant-based meat layer 12 and the bonding layer 14 gradually decrease from bottom to top, rolling them into the inner mold 40 creates a ring-shaped overlapping appearance. Furthermore, the two end faces 120 of some or all of the plant-based meat layer 12 will approach each other, and the two end faces 140 of some or all of the bonding layer 14 will also approach each other, thus forming a seam S. In some embodiments, the outer mold can be an outer mold for forming the shape of a wheel-cut fish piece. In some embodiments, the outer mold can be an outer mold for forming a cylinder, elliptical cylinder, fan-shaped cylinder, polygonal cylinder, irregular cylinder, or other outer mold that can imitate the shape of a wheel-cut fish piece. In some embodiments, the outer mold can be integrally formed or composed of multiple molds. For example, in one embodiment, such as... Figure 6 As shown, the outer mold includes a first outer mold 50 and a second outer mold 52, and both the first outer mold 50 and the second outer mold 52 are semi-circular annular cylinders. When they are combined, they form a cylindrical cavity. Therefore, by using the first outer mold 50 and the second outer mold 52 to jointly enclose the inner mold 40 and the overlapping meat layer 12 and the binding layer 14, pressure is applied to make the meat layer 12 and the binding layer 14 surround the inner mold 40.

[0061] Continue to refer to Figure 6 In some embodiments, a heat-setting step is performed on the wound vegetarian meat layer 12 and the bonding layer 14, wherein the vegetarian meat layer 12 and the bonding layer 14 are shaped by a heating process H. In some embodiments, the heat-setting step may be performed using a steam cooker, heating at approximately 100°C to 130°C for approximately 3 to 60 minutes, for example, heating at approximately 100°C for approximately 60 minutes, but not limited to this. For example, other heating devices such as steamers or microwave ovens may be used for heating, and the heating temperature and time parameters may be adjusted according to the materials of the vegetarian meat layer 12 and the bonding layer 14. In some embodiments, since the material of the bonding layer 14 is cardlan gum, the bonding layer 14 will form a thermally irreversible gel after heating, thereby bonding adjacent vegetarian meat layers 12 to form a vegetarian fish meat structure 100.

[0062] Reference Figure 7In some embodiments, the inner mold 40 is removed to obtain a vegetarian fish meat structure 100 containing a cavity 16. In some embodiments, after the heat-setting step is completed, the inner mold 40, the first outer mold 50, and the second outer mold 52 are removed. After the inner mold 40 is removed, the vegetarian fish meat structure 100 will contain a cavity 16 off-center, thereby mimicking the belly hole of a sliced ​​fish.

[0063] Reference Figure 8 In some embodiments, the vegetarian fish meat structure 100 is cut to form a smaller vegetarian fish meat structure 1000. To give the vegetarian fish meat structure 100 a more suitable size for subsequent packaging, sales, or consumption, a cutting process can be performed to cut the vegetarian fish meat structure 1000 to a suitable size. In some embodiments, such as... Figure 8 As shown, the vegetarian fish meat structure 100 is cut into multiple slices of vegetarian fish meat structure 1000 using a cutter, so that each vegetarian fish meat structure 1000 has a suitable thickness T1 (along the Z direction).

[0064] Reference Figure 9 , Figure 9 To further mimic the appearance of removing fish bones during the cutting of fish chunks, an additional incision-forming step is performed on the vegetarian fish meat structure 1000 to form the vegetarian fish meat structure 1000'. The incision-forming step involves cutting the vegetarian fish meat structure 1000 to form an incision C, located opposite the cavity 16. For example, the incision C is formed by cutting the center of the vegetarian fish meat structure 1000 with a cutting tool, and the cross-section of the vegetarian fish meat structure 1000' can be observed through the incision C. In some embodiments, the two sides of the incision C are formed by at least one vegetarian meat layer 12 and at least one bonding layer 14. In some embodiments, the incision C is in communication with the cavity 16. In some embodiments, the incision C and the seam S are located opposite each other across the cavity 16.

[0065] Reference Figure 10 , Figure 10 It is a vegetarian fish meat structure 1000' packaged in a can, with added sauce to enhance its color and flavor.

[0066] Figures 11 to 14 These are perspective views illustrating the structure of vegetarian fish meat at different stages of its formation, according to some embodiments of this disclosure. Specifically, Figures 11 to 14 This is a perspective view of the formation of the vegetarian fish meat structure 2000 at different stages according to some embodiments of this disclosure.

[0067] Reference Figure 11In some embodiments, at least one vegetarian meat layer 12 and at least one binding layer 14 are stacked to alternately stack the vegetarian meat layer 12 and the binding layer 14, wherein the length of each vegetarian meat layer 12 and each binding layer 14 gradually decreases from bottom to top. The stacking steps of the method for forming the vegetarian fish meat structure 2000 are largely the same as the stacking steps of the method for forming the vegetarian fish meat structure 1000 described above, except that in the stacking steps of the method for forming the vegetarian fish meat structure 2000, the uppermost vegetarian meat layer 12' is a cylindrical vegetarian meat layer, which will be surrounded by other vegetarian meat layers 12 and binding layers 14 in the subsequent winding steps.

[0068] In some embodiments, the uppermost meat layer 12' is in direct contact with the second uppermost meat layer 12 or binding layer 14, and the length of the second uppermost meat layer 12 or binding layer 14 along the direction surrounding the uppermost meat layer 12' is equal to the length of the uppermost meat layer 12' along the direction surrounding the second uppermost meat layer 12 and binding layer 14, so that the second uppermost meat layer 12 and binding layer 14 can completely surround the uppermost meat layer 12' without extending at both ends. Other meat layers 12 and binding layers 14 can also adopt similar length configurations, so that the lower meat layer 12 or binding layer 14 can completely surround the upper meat layer 12 or binding layer 14 without extending at both ends.

[0069] For example, in some embodiments, such as Figure 11 As shown, the uppermost cylindrical vegetarian meat layer 12' is disposed on six alternately stacked elongated vegetarian meat layers 12 and six elongated binding layers 14. Each vegetarian meat layer 12 is provided with a paired binding layer 14. The vegetarian meat layer 12 and its paired binding layer have the same length in both the Y and Z directions. The lower vegetarian meat layer 12 and its paired binding layer 14 have a length that can completely surround all the upper vegetarian meat layers 12 or binding layers 14 without extending at both ends. The length of the second uppermost vegetarian meat layer 12 and its paired binding layer 14 along the direction surrounding the uppermost vegetarian meat layer 12' is equal to the circumference of the vegetarian meat layer 12'. Thus, in the subsequent winding step, the vegetarian meat layers 12, 12' and binding layers 14 form a pattern of multiple concentric rings around the same center in the X and Y directions (e.g., Figure 12 (As shown).

[0070] Reference Figure 12 In some embodiments, a winding step is performed on the alternately stacked vegetarian meat layers 12 and binding layers 14 to wind the vegetarian meat layers 12 and binding layers 14 into a roll. In some embodiments, the winding step involves applying pressure to the vegetarian meat layers 12 and binding layers 14 using an outer mold to press the vegetarian meat layers 12 and binding layers 14 against the vegetarian meat layer 12' and wind them into a roll, thereby forming a vegetarian fish roll. In some embodiments, such as Figure 12As shown, the wound vegetarian meat layers 12, 12' and the binding layer 14 present a pattern of multiple concentric rings around the same center in the X and Y directions. Since the two end faces 120 of the vegetarian meat layer 12 are in contact with each other, and the two end faces 140 of the binding layer 14 are also in contact with each other, a seam S is formed. In some embodiments, pressure can be applied to the vegetarian meat layer 12 and the binding layer 14 using an outer mold to wind them into a roll, thereby forming a vegetarian fish roll. The outer mold used in the winding step of the method for forming the vegetarian fish structure 2000 is the same as the outer mold used in the winding step of the method for forming the vegetarian fish structure 1000, and therefore will not be described in detail here.

[0071] Continue to refer to Figure 12 In some embodiments, a heat-setting step is performed on the wound vegetarian meat layer 12 and the bonding layer 14, and the vegetarian meat layer 12 and the bonding layer 14 are shaped by a heating process H. The heating process H used in the heat-setting step of the method for forming the vegetarian fish meat structure 2000 is the same as the heating process H used in the heat-setting step of the method for forming the vegetarian fish meat structure 1000, and will not be described in detail here.

[0072] Reference Figure 13 In some embodiments, a cutting step is performed on the heat-set vegetarian meat layer 12 and the binding layer 14 to remove a portion of the vegetarian meat layer 12 and the binding layer 14, thereby obtaining a vegetarian fish meat structure 200 containing a cavity 16. In some embodiments, the cutting step involves removing a portion of the heat-set vegetarian meat layer 12 and the binding layer 14 using a cylindrical cutter 60, thereby cutting off scrap 70 and forming the vegetarian fish meat structure 200 containing a cavity 16. In some embodiments, the cylindrical cutter 60 is a hollow cylindrical cutter, such as a cylindrical cutter, thereby forming a cylindrical cavity 16 and a cylindrical scrap 70, but it is not limited to this, and the cylindrical cutter 60 can be designed according to the desired shape of the cavity 16. In some embodiments, in order to make the position of the cavity 16 correspond to the position of the belly hole of the round-cut fish piece, the position for cutting to form the scrap 70 can be selected at a position away from the center of the cut vegetarian fish meat roll, thereby making the cavity 16 off the center of the vegetarian fish meat structure 200.

[0073] Continue to refer to Figure 13 In some embodiments, after the heat-setting step, since the plant-based meat layer 12 and the bonding layer 14 have been heat-set, peeling of the plant-based meat layer 12 and / or bonding layer 14 after the cutting step can be avoided. Additionally, in some embodiments, since the outer mold is used to shape the plant-based fish meat structure 200 during the winding step, a demolding step is included after the heat-setting step and before or after the cutting step to separate the outer mold from the plant-based fish meat structure 200.

[0074] Reference Figure 14The vegetarian fish meat structure 200 is cut to form a smaller vegetarian fish meat structure 2000. To make the vegetarian fish meat structure 200 a more suitable size for subsequent packaging, sales, or consumption, a cutting process can be performed to cut the vegetarian fish meat structure 2000 to a suitable size. In some embodiments, such as... Figure 14 As shown, the vegetarian fish meat structure 200 is cut into multiple slices of vegetarian fish meat structure 2000 using a cutter, so that each vegetarian fish meat structure 2000 has a suitable thickness T2 (along the Z direction).

[0075] Reference Figure 15 , Figure 15 To further mimic the appearance of removing fish bones during the slicing of fish pieces, an additional incision-forming step is performed on the vegetarian fish meat structure 2000 to form the vegetarian fish meat structure 2000'. The incision-forming step involves cutting the vegetarian fish meat structure 2000 to form an incision C, located opposite the cavity 16. For example, the incision C is formed by cutting the center of the vegetarian fish meat structure 2000 with a cutting tool, and the cross-section of the vegetarian fish meat structure 2000' can be observed through the incision C. In some embodiments, the two sides of the incision C are composed of at least one vegetarian meat layer 12 and at least one bonding layer 14. In some embodiments, the incision C is interconnected with the cavity 16. In some embodiments, the incision C is located at the position corresponding to the seam S of the vegetarian fish meat structure. For example, referring to… Figure 15 The cut C is located at the same level as Figure 14 The overlapping position of the seam S.

[0076] The components of several embodiments are summarized above to facilitate a better understanding of the views expressed in the embodiments of this utility model by those skilled in the art. Those skilled in the art should understand that they can design or modify other processes and structures based on the embodiments of this utility model to achieve the same purpose and / or advantages as the embodiments described herein. Those skilled in the art should also understand that such equivalent processes and structures do not depart from the spirit and scope of this utility model, and that they can make various changes, substitutions, and replacements without departing from the spirit and scope of this utility model.

Claims

1. A vegetarian fish meat structure, characterized in that, include: At least one layer of vegetarian meat; At least one bonding layer overlaps the plant-based meat layer in a ring shape. The vegetarian meat layer and the binding layer surround a cavity.

2. The vegetarian fish meat structure as described in claim 1, characterized in that, The vegetarian fish meat structure is shaped like a sliced ​​fish, and the cavity is a belly-shaped cavity.

3. The vegetarian fish meat structure as described in claim 1, characterized in that, The vegetarian fish meat structure also includes an opening, which is located opposite the cavity.

4. The vegetarian fish meat structure as described in claim 1, characterized in that, The shape of the vegetarian fish meat structure is cylindrical, elliptical, fan-shaped, polygonal, or irregular.

5. The vegetarian fish meat structure as described in claim 1, characterized in that, The cavity can be cylindrical, elliptical, fan-shaped, polygonal, or irregular in shape.

6. The vegetarian fish meat structure as described in claim 1, characterized in that, Each of the vegetarian meat layers and each of the bonding layers has a seam that extends approximately radially along the cavity.

7. The vegetarian fish meat structure as described in claim 1, characterized in that, The cavity is offset from the center of the vegetarian fish meat structure.

8. The vegetarian fish meat structure as described in claim 1, characterized in that, The lengths of the plant-based meat layer and the binding layer increase as they move further away from the cavity.

9. The vegetarian fish meat structure as described in claim 1, characterized in that, The number of layers of the vegetarian meat layer is greater than or equal to the number of layers of the binding layer.

10. The vegetarian fish meat structure as described in claim 1, characterized in that, The thickness of the vegetarian fish meat structure is 5 mm to 100 mm, wherein the direction of the thickness is perpendicular to the direction in which the vegetarian meat layer and the binding layer surround the cavity.

11. The vegetarian fish meat structure as described in claim 1, characterized in that, The material of the vegetarian meat layer includes textured plant protein or microbial protein.

12. The vegetarian fish meat structure as described in claim 11, characterized in that, The material of the vegetarian meat layer also includes starch or edible gum.

13. The vegetarian fish meat structure as described in claim 1, characterized in that, The material of the bonding layer is a thermosetting material.

14. The vegetarian fish meat structure as described in claim 13, characterized in that, The heat-coagulating material is cardlan gum, methylcellulose, starch, or protein.

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