Vegetarian meat cutlet structure and production system

Abstract

A vegetarian meat patty structure includes a vegetarian meat layer and a seasoning layer. The vegetarian meat layer is a specific thickness cut from the base of the fruiting body of an enoki mushroom, and is composed of a plurality of enoki mushroom stems arranged together, with a plurality of gaps between the stems. The seasoning layer is formed between the enoki mushroom stems and on both surfaces of the vegetarian meat layer, and consists of at least one ingredient used to enhance its flavor. Furthermore, the vegetarian meat patty structure is made directly from a portion of the fruiting body base of an enoki mushroom, and only seasoned to retain the original appearance of the enoki mushroom, thus preserving its texture and flavor, making vegetarian meat patties more acceptable to a wider range of users.

Claims

1. A vegetarian meat steak structure, comprising: a vegetarian meat layer (101), wherein a specific thickness (D) is cut from the base (21) of a fruiting body of an enoki mushroom (2) as the vegetarian meat layer (101), and the vegetarian meat layer (101) is composed of a plurality of enoki mushroom stems (23) of the specific thickness (D) of the fruiting body base (21) arranged together, and the plurality of enoki mushroom stems (23) having a plurality of gaps between them; and a seasoning layer (102), formed on the plurality of gaps between the plurality of enoki mushroom stems (23) of the vegetarian meat layer (101) and on both surfaces of the vegetarian meat layer (101), and the seasoning layer (102) is composed of at least one ingredient and is used to enhance the flavor of the vegetarian meat layer (101).

2. The vegetarian meat steak structure as described in claim 1, wherein the specific thickness (D) ranges from 2 ± 0.5 cm.

3. The vegetarian meat steak structure as described in claim 1, wherein each of the plurality of enoki mushroom stems (23) has a mucous membrane (231) on its outer surface, and every two adjacent enoki mushroom stems (23) are adhered to each other by the mucous membrane (231) and the seasoning layer (102).

4. The vegetarian meat steak structure as described in claim 3, wherein the mucosa (231) is formed from polysaccharides within the enoki mushroom (2).

5. The vegetarian meat steak structure as described in claim 1 further includes a coating layer (103) located outside the vegetarian meat layer (101) and the seasoning layer (102), and covering the vegetarian meat layer (101) and the seasoning layer (102).

6. The vegetarian meat steak structure as described in claim 5 further includes a dry powder layer (104) located outside the seasoning layer (102) and covering the seasoning layer (102).

7. A system for producing vegetarian meat steak structures, for producing the vegetarian meat steak structure (100) as claimed in any one of claims 1 to 5, the system (3a, 3b, 3c) comprising: a cutting device (31) for separating the fruiting body base (21) of the enoki mushroom (2) from a mycelial portion (22), and then cutting off a specific thickness (D) from the mycelial portion (22) as the vegetarian meat layer (101), wherein the vegetarian meat layer (101) is a vegetarian meat steak structure (1); and a sorting device (32) for sorting the vegetarian meat steak structure (1) cut from the enoki mushroom (2) and conveying it to the next processing device; A seasoning device (33) is used to season the vegetarian meat steak structure (1) to form a seasoning layer (102) on the vegetarian meat steak structure (1) to form a seasoned vegetarian meat steak structure (11); a freezing device (37) has a rapid freezing function and is used to produce a frozen vegetarian meat steak structure (15) to improve the shelf life of the entire vegetarian meat steak structure (100); and a conveying device (4) connects the cutting device (31), the sorting device (32), the seasoning device (33) and the freezing device (37) to convey the vegetarian meat steak structure (100) to different processing devices.

8. The plant meat steak production system as described in claim 7 further includes a steaming device (34) connected to the conveying device (4) for steaming the seasoned plant meat steak structure (11) and then conveying the steamed plant meat steak structure (12) to the freezing device (37).

9. The plant meat steak production system as described in claim 7 further includes a coating device (35) connected to the conveying device (4) for coating the seasoned plant meat steak structure (11) to form a coated plant meat steak structure (13).

10. The plant meat strip production system as described in claim 9 further includes a coating device (39) connected to the conveying device (4) for coating the battered plant meat strip structure (13) with powder to form a powdered plant meat strip structure (16), and then the powdered plant meat strip structure (16) is conveyed to the freezing device (37).

11. The plant-based meat strip production system as described in claim 10 further includes a pre-frying device (36) and the conveying device (4) for performing a pre-frying action on the powdered plant-based meat strip structure (16) to fry the powdered plant-based meat strip structure (16) into a fried plant-based meat strip structure (14), and then conveying the fried plant-based meat strip structure (14) to the freezing device (37).

12. The plant-based meat steak production system as described in any of claims 7, 10 or 11 further includes a packaging device (38) connected to the transport device (4) for packaging a plurality of the frozen plant-based meat steak structures (15) together.

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