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Artificial vegetarian sausage and preparation method thereof

A vegetarian sausage and artificial vegetarian technology, applied in the field of artificial vegetarian sausage and its preparation, can solve the problems of insufficient gelatinity and viscoelasticity, and achieve the effects of reducing processing cost, improving taste and sliceability, and enriching nutrients.

Active Publication Date: 2009-08-05
CHINA MEAT RES CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are also deficiencies in the preparation method: in the preparation of the emulsion in the key process, only soybean protein powder is used to complete the emulsification, and the gelatinization and viscoelasticity of the obtained emulsion after heating are not enough to make artificial sausages truly imitate most meat Sausage-like taste

Method used

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  • Artificial vegetarian sausage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Example 1 Artificial Vegetarian Pork and Green Bean Sausage

[0039] raw material:

[0040] Soy textured protein 15Kg, soybean protein isolate 6Kg, sodium caseinate 2Kg, potato starch 10Kg, soybean salad oil 10Kg

[0041] seasoning:

[0042] Salt 1.4Kg, sugar 2.0Kg, monosodium glutamate 0.1Kg, I+G 0.02Kg, yeast powder 0.1Kg, vegetarian pork essence 0.15Kg, red yeast rice 0.1Kg, spices 0.3Kg, including white pepper 0.10Kg, ginger powder 0.05, Nutmeg 0.05Kg, aniseed powder 0.75Kg, cumin powder 0.25Kg, green beans 8Kg

[0043] (1) Rehydration of tissue protein

[0044] Soybean textured protein is soaked in clean water for 6 hours, requiring sufficient water and heavy objects on it. Textured soy protein absorbs water well and becomes soft. Then wash it twice with water.

[0045] (2) Drawing treatment

[0046] After the rehydrated tissue protein is drained, it is drawn by a chopping machine, which requires a low speed, the rotation speed of the knife is 1000 rpm, and ...

Embodiment 2

[0061] Example 2 Artificial vegetarian beef and carrot sausage

[0062] raw material:

[0063] Soy textured protein 13Kg, soybean protein isolate 6Kg, sodium caseinate 1.5Kg, potato starch 5.5Kg, corn starch 5Kg, soybean salad oil 8Kg, fresh carrot 6Kg

[0064] seasoning:

[0065] Salt 1.5Kg, sugar 2.5Kg, soy sauce 2Kg, monosodium glutamate 0.1Kg, I+G 0.02Kg, vegetarian beef flavor 0.2Kg, monascus red pigment 0.4Kg, cochineal red 0.8Kg, spices 0.5Kg, of which white pepper 0.2Kg, Nutmeg 0.1Kg, ginger powder 0.1Kg, clove powder 0.05Kg, cumin powder 0.05Kg

[0066] (1) Rehydration of tissue protein

[0067] Soybean textured protein is soaked in clean water for 6 hours, requiring sufficient water and heavy objects on it. Textured soy protein absorbs water well and becomes soft.

[0068] (2) Drawing treatment

[0069] After the rehydrated tissue protein is drained, it is drawn by a chopping machine, which requires a low speed, the rotation speed of the knife is 1000 rpm, and ...

Embodiment 3

[0084] Example 3 Artificial vegetarian chicken sausage

[0085] raw material:

[0086] Soy textured protein 12Kg, soybean protein isolate 7.25Kg, sodium caseinate 1.25Kg, potato starch 7.5Kg, corn starch 3Kg, corn oil 7Kg

[0087] seasoning:

[0088] Salt 1.5Kg, sugar 3.0Kg, white soy sauce 2Kg, monosodium glutamate 0.1Kg, I+G 0.02Kg, vegetarian chicken essence 0.15Kg, spices 0.4Kg, including white pepper 0.12Kg, nutmeg 0.1Kg, ginger powder 0.1Kg, chili powder 0.08Kg

[0089] (1) Rehydration of tissue protein

[0090] Soybean textured protein is soaked in water for 4 hours, requiring sufficient water and heavy objects on it. Textured soy protein absorbs water well and becomes soft.

[0091] (2) Drawing treatment

[0092] After the rehydrated tissue protein is drained, it is drawn by a chopping machine, which requires a low speed, the rotation speed of the knife is 1000 rpm, and the time is 2 minutes, so as to obtain fibers with relatively uniform length and thickness.

...

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Abstract

The invention provides artificial prosages and a method for preparing the same. The artificial prosages are prepared from the raw materials including soy protein isolate, textured soybean protein, sodium caseinate, vegetable oil and starch with species through the steps of chopping, stirring, bulking, hot processing, cooking packaging, and cold storage or refrigeration. The artificial prosages made by the method comprise artificial vegetarian pork and green bean sausages, artificial vegetarian beef and carrot sausages, artificial vegetarian chicken sausages, artificial vegetarian fish and green pepper sausages and the like. The prosages have the same appearance and almost the same taste and flavor as artificial sausages and are processed by the same devices and equipment as the artificial sausages. The major part of the proteins in the artificial prosages is vegetable soybean protein and the protein content is high; the fat of the artificial prosages is vegetable oil and the fat content is high; and the artificial prosages do not have cholesterin. The artificial prosages are applicable to both vegetarians and common people and can improve the health of people.

Description

technical field [0001] The invention relates to a vegetarian food, in particular to an artificial vegetarian sausage and a preparation method thereof. Background technique [0002] The amino acid composition of bean protein is close to the needs of the human body, and its composition ratio is similar to that of animal protein. Among them, lysine, which is relatively lacking in cereal foods, has a higher content in beans, so eating beans and cereals together can increase the protein content in the diet. physiological value. The fat composition of beans is mostly unsaturated fatty acids. Therefore, soybean oil is often recommended as an ideal food for the prevention and treatment of coronary heart disease, hypertension, atherosclerosis and other diseases. Soybeans are plants and do not contain cholesterol, which is why soybeans are more beneficial to human health. So utilize the vegetarian food that beans are made to be very popular among the people. [0003] Publication N...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23C20/02
Inventor 陈文华郭爱菊乔晓玲臧明伍刘燕
Owner CHINA MEAT RES CENT
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