170 results about "Vegetarian food" patented technology

A food composition containing viable algae. The food composition includes primarily entrapped living algae cells capable of photosynthetic multiplication which increases the nutritional content of the food composition. Further disclosed is a food composition including primarily fibrous structures containing living algae cells capable of photosynthetic multiplication within the fibrous structures. Further disclosed are methods for producing the compositions, the methods including the steps of: (a) suspending live algae cells in a suitable medium; (b) placing the suspended live algae cells into a setting bath; and (c) incubating to form entrapped living algae cells. In some cases the method further includes the step of bubbling a gas through the setting bath.

A vegetarian nutritional supplement including soy protein, rice protein and pea protein which are blended in particular ratios, by weight, to impart a level of digestibility comparable to whey, which is the benchmark for non-vegetarian food products and nutritional supplements.

The present invention relates to a process for making a vegetable base meat analog, which may be used in a variety of vegetarian food products, such as burger patties and sausages. The process of the present invention involves sequentially blending methyl cellulose into a water/ice mix to form a cream, then blending in a modified gluten, a vegetable protein product having high solubility in water and capable of forming a gel with mild heat treatment, an oil to make an emulsion base, and a modified food starch and flavoring ingredients to form a flavored emulsion base. The flavored emulsion base may be stuffed into casings, and then cooked. The flavored emulsion base, once cooked, is a vegetable base meat analog and has a high resemblance to processed meat products having improved handling properties. The addition of the flavored emulsion base and the vegetable base meat analog in vegetarian food products improves the texture, mouthfeel, and juiciness of the resulting products.

A method for producing a palatability enhancer for a companion animal food product, wherein the method includes combining at least one aroma chemical selected from 2-methylfuran, 2-methylpyrrole, 2-methyl-thiophene and dimethyl disulfide with an animal or vegetarian digest composition. Companion animal food products containing the palatability enhancer are also disclosed.

The invention discloses non-beany high protein meat-like vegetarian food and a preparation method thereof. The non-beany high protein meat-like vegetarian food is mainly prepared from, by weight, 45 to 55 parts of raw soybean meal, 11 to 17 parts of low temperature soybean meal, 10 to 20 parts of isolated soy protein powder, 15 to 25 parts of wheat gluten and 1 to 3 parts of red yeast rice powder. The method includes the steps of mixing all of the raw materials, adding water, stirring, and extruding for forming a strip semi-finished product; drying, soaking in seasoning water, dehydrating, spin-drying, frying at high temperature, pickling with a pickling agent, uniformly mixing after adding egg white powder, bagging, vacuumizing, and finally obtaining a finished product after performing high temperature sterilization. The relative content of beany flavor substances of volatile substances of the non-beany high protein meat-like vegetarian food is reduced to 14.76%, so that people can hardly taste the beany flavor.

Disclosed are microcapsules with shells that are not animal by-products and methods for preparing and using such microcapsules.

The invention relates to the field of food processing and especially relates to nutritive soybean protein vegetarian meat and a preparation method thereof. The nutritive soybean protein vegetarian meat is prepared from the following raw materials in percentage by weight: 40-55% soybean vegetable protein, 8-15% of isolated soybean protein, 8-10% of black sesame seeds, 5-8% of Sophora japonica flowers, 3-5% of apricot kernels, 2-5% of black fungus, 0.8-0.9%of xanthan gum, 3-5% of gluten powder, 6-7% of longan powder, 10-15% of water and 3-5% of soybean oil. Original nutritive values and healthcare functions of the nutritive soybean protein vegetarian meat are utilized in the preparation method disclosed by the invention while a refreshing flavor is produced for the nutritive soybean protein vegetarian meat. Vegetarian-meat balls made of the nutritive soybean protein vegetarian meat are high in meat imitation degrees and appropriate in viscoelastic gel hardness; moreover, the vegetarian-meat balls are comparable to real meat balls in senses of chewing, textures and flavors, and are free of beany flavors, appropriate in taste, mellow and delicious in flavor as well as low in preparation cost. More abundant healthcare choices can be provided to the consumers by the nutritive soybean protein vegetarian meat as a vegetarian food.

The invention discloses a method for preparing a peanut protein at a low temperature and extracting original peanut oil and histone synchronously. The method comprises the following steps: peanuts go through secondary physical pressing in a single-screw oil press to obtain peanut protein powder and crude oil; the peanut protein powder is extruded and puffed in a double-screw extruder to obtain the histone; the crude oil is made into the original peanut oil after the processes of vacuum drying, standing and freezing at a constant temperature, filtering at a constant pressure, and twice finely filtering by a multi-layer vegetable fiber. The method of the invention can synchronously extract the original peanut oil and the histone; the prepared original peanut oil meets the national class 1 pressing standard; the prepared peanut protein structure, that is the histone is characterized by high vegetable protein, high fiber, low fat, no cholesterol, fragrant smell, etc., which can be directly prepared into vegetarian food or food vegetable protein additive material after being further processed. The method can realize the large-scale industrial production.

The invention relates to a vegetarian food type meat flavor yeast extract and a preparation method thereof. The preparation method of the vegetarian food type meat flavor yeast extract comprises the following steps: (1) adding and mixing the yeast extract and accessory materials into a reaction vessel; and (2) making the mixture obtained in the step (1) have heating reaction for 15 to 60 minutes at the pH between 5.0 to 7.0 and the temperature between 105 and 135 DEG C in the reaction vessel. The fragrance and the mouth feeling of the yeast extract can be enhanced according to the heat reaction technology of the method of the invention, the feature fragrance and the application effect are improved, and the obtained yeast extract products can effectively improve the mouth feeling of the end products, can enhance the flavor and can improve the nutritive value when being added into various dishes and fillers. The invention has the advantages that the yeast extract contains no meat content, simultaneously has intense fragrance and mouth feeling, and can be used in vegetarian food.

The invention discloses an empty capsule and a preparation method thereof. The empty capsule is high in stability, good in medicine compatibility and free of mutual effect. The empty capsule disclosed by the invention is low in water content and high in hygroscopicity resistance, so that content is unlikely to cake, and the shell of the capsule is unlikely to deform, harden and crisp for disintegration. The empty capsule has low requirements on storage conditions, does not crisp in low humidity environments and has good stability at a high temperature, and the body of the capsule does not deform. The raw materials of the empty capsule come from non-animal sources, thus no potential risk of accumulated growth hormone or medicine remaining in animals exists, and the empty capsule accords with the requirements of vegetarianism, special culture and religion.

The invention provides an animal nutrition pelletized feedstuff and preparation method thereof, wherein the feed stuff is prepared from rice straw stem, maize stalk, banana stems, red radish, soya bean waste, pachyrhizus, cassava, sugar-cane, rank grass, beef-wood, oxytetracycline, honeysuckle flower, wild chrysanthemum flower, erythrocin, lycine, banthionine, threonine, yeasts, sea fish meal, and fresh water fish.

The invention belongs to the field of food, and provides a vegetable meat sausage and a preparation method thereof. The vegetable meat sausage comprises the following raw materials by weight: 15-40% of vegetable protein, 10-20% of vegetable oil, 1-5% of water-soluble colloid, 1-10% of starch, 0.2-5% of an emulsifier, 0.1-1% of a flour product improver, 1-10% of seasonings and essence and the balance of ice water. The vegetable meat sausage is prepared by adding seasonings and non-meat-source essence and performing chopping, stirring, filling or high-temperature sterilization and packaging processes. The process formula of the prepared vegetable meat sausage can be used for preparing sausages, vegetable meat hams or vegetable meat products with other shapes or filling modes. The vegetable meat sausage has the unique elastic and crisp feeling and shredded meat feeling of the chopped meat sausage, has the protein content up to 20% or above, and is a high-protein vegetarian product.

The invention relates to the technical field of food, and specifically discloses a method for manufacturing prosage by adopting soy isolate protein. According to the invention, health soy isolate protein with high nutrition is taken as the main raw material, the prosage is manufactured by adopting process steps including chopping, pulping, vacuum stuffing making, filling casing, steaming and the like, and the method is a novel processing method for manufacturing sausage by combining soy isolate protein and casing. The novel vegetarian food filled with protein plasma manufactured by the method provided by the invention provides abundant product choices for vast vegetarians. The prosage made by adopting the casing has the advantages of convenience, safety and sanitation during packaging and use, requirements of vegetarian food for health are met, and demand of consumers for safety and sanitation is also met.

The invention discloses a barbecue seasoning which is prepared by the following raw materials in parts by weight: 3-8 parts of agarwood, 3-8 parts of common aucklandia, 3-8 parts of bitter orange, 30-40 parts of cumin, 10-20 parts of licorice root, 3-8 parts of common salt, 3-8 parts of white granulated sugar, 30-40 parts of chili, 30-40 parts of dry ginger, 40-60 parts of black pepper, 10-20 parts of bay leaves, 20-30 parts of cinnamon, 20-30 parts of peanuts and 10-20 parts of coriander seeds. The barbecue seasoning is formed by selecting a variety of natural raw materials and matching withtraditional Chinese medicines for scientific compatibility, is strong in flavor, abundant in nutrition and powerful in seasoning function, and further has a certain effect of stimulating the appetite. When in use, the barbecue seasoning can tolerate high-temperature cooking, effectively remove the fish or mutton smell and the peculiar smell of various types of meat, fish, seafood, vegetables, vegetarian food and other food materials, and increase the freshness and the deliciousness. Furthermore, the shelf life is long and the barbecue seasoning does not contain any chemical additives; when inbarbecue of the various food materials, only the barbecue seasoning needs to be used for seasoning, and other seasonings are not required for use.

The invention relates to an orally taken nutritional and healthy health care product which comprises 16 groups of foods which are not same completely, wherein each group of foods comprises one type of aquatic seafood materials, one type of animal-based materials and two types of vegetables, fruits and beans. The nutritional and healthy health care product provided by the invention has the functions of supplementing qi and blood, nourishing yin and yang, tonifying internal organs and benefiting brain, and is a nutritional and healthy health combination meeting a healthy and scientific diet method requiring food diversity and outstanding vegetarian foods matched with meat.

The invention relates to the field of food technology, and particularly discloses a method for preparing brittle vegetarian sausages by using isolated soy proteins. According to the novel method for preparing sausages based on the combination of isolated soy proteins and plastic casings, healthy and highly nutritive isolated soy proteins are adopted as the main raw material to be chopped, pulped, prepared as the stuffing, filled in casings and steamed to prepare brittle vegetarian sausages. Based on the processing characteristics of isolated soy protein and the characteristics of sausage products filled in plastic casings, a novel vegetarian food based on the filling process of protein plasmas is prepared, so that more product choices are provided for vegetarian lovers. The brittle vegetarian sausages prepared by casings are convenient, safe and sanitary during the packaging and using process. In this way, not only the health requirements of vegetarian products can be met, but also the requirement of consumers on the safety and the sanitary of food can be met at the same time.

The invention relates to a mock abalone making method. Main components include water, konjac flour and starch, mock abalone is made by abalone juice preparation, proportional component stirring, molding and steaming, simulated vegetarian food in different shapes can be formed according to molds in different shapes, and konjac in the made mock abalone can effectively adsorb cholesterol and bile acid and can inhibit absorption of the cholesterol and the bile acid by intestinal tracts. The mock abalone has special functions of reducing lipid and blood pressure, promoting appetite, relaxing the bowels, supplementing calcium, balancing salt, cleaning stomach, neatening intestines, removing toxicity, preventing cancer and the like, is rich in taste and flavor, full and vivid, and has shape features of real abalone animals.

The invention discloses a pet wet food, which comprises 65 to 85 parts of fresh meat, 5 to 34 parts of fruits and vegetables, and 1 to 10 parts of nutrients according to the parts. The fresh meat is high-protein meat such as chicken, duck, beef, pork, lamb, fish, and the like, the fruits and vegetables are fresh and nutritious vegetarian food such as potatoes, pumpkin, purple potato, sweet potatoand carrot, the nutrients are salts, probiotics, brewer's yeast, flaxseed, eggshell powder, a rosemary extract and other nutrients, which accord with the characteristics of most omnivorous animals that are currently carnivorous, the balanced nutrition is considered, the raw materials are processed in batches, and then mixed and subjected to high temperature cooking and vacuum sealing, and then theproduct is sterilized by high temperature for sealing storage. The pet wet food has the very high moisture content, no antioxidants, high protein content and good mouthfeel.

A process is provided for isolating vegetable foods from coconuts, which essentially consists of the gentle isolation of coconut rasps and their pulverization, whereby a low-fat, dry pressed cake forms, whose particle size is <150 μm. By means of fermenting this pressed cake by mashing with water and adding enzyme preparations to it, the fibers can biochemically degrade into digestible foods, so that the physiologically more highly nutritious parts of the coconut, namely proteins, carbohydrates, vitamins and minerals are made completely accessible for human nutrition. By homogenization and spray drying, the pulp produced by fermentation can be converted into a coconut meal. This coconut meal may be further processed into vegetarian foods.

The invention relates to a feed additive of penaeus vannamei. The feed additive is prepared from, by weight, 10%-15% of polypeptide probiotics, 25%-30% of food-grade sodium alginate, 15%-20% of fish meal, 15%-20% of corn starch, 3%-5% of food-grade gelatin, 10%-15% of yeast hydrolysate and 5%-10% of compound vitamins, wherein a mixture of polypepti, probiotics and glucose is adopted as the polypeptide probiotics. The feed additive has the advantages that various nutrient substances such as vitamins and protein which are needed by reproduction and development of the penaeus vannamei can be met when the feed additive serves as a feed additive the penaeus vannamei; the toxicity and inflammations caused by the relatively high organic matter index in a water area to shrimp bodies can be relieved, the functions of the liver and the digestive system are improved, the wide and efficient sterilization and physical sterilization mechanism cooperates with a tissue repairing function, the comprehensive problem is solved, and great improvement is achieved from the cell tissue to the intestinal organism.

The invention relates to the technical field of vegetarian meat food, in particular to a seafood vegetarian meat sauce and a preparation method thereof. Sugar, soy sauce, salt, monosodium glutamate seasoning, adding chitosan antioxidant, through a series of processes to make seafood vegetarian meat sauce with both nutrition and delicious effects; the beneficial effects of the invention are: health care, seafood taste; rich nutrition, strips Seaweed contains high iodine content, which can be used to treat "goiter" caused by iodine deficiency. Seaweed has the function of softening and resolving hard masses; it has dual functions of supplementing nutrition and health care; adding pure natural antioxidants makes eating more at ease; not only can It maintains a taste no less than that of fresh products, and has a long shelf life.