Vegetarian lunch meat and preparation method and equipment thereof

Abstract

The invention relates to vegetarian lunch meat and a preparation method thereof. The preparation method comprises the following steps of: mixing raw materials of 60 to 70 percent of low-temperature defatted soy flour, 5 to 10 percent of wheat gluten, 10 to 20 percent of isolated soy protein powder and 10 to 15 percent of low-temperature soya bean meal and / or 5 to 8 percent of bean dregs, read yeast rice accounting for 1 to 2 weight percent of the raw materials and water accounting for 50 to 60 weight percent of the raw materials; under the conditions of high temperature, high pressure and high shear force and the propulsion of a screw, and repeatedly mixing, extruding and shearing to make the fiber structures of the raw materials change to form a blank with a structure similar to a meat fiber structure, wherein the pressure is 1 to 1.2MPa, and the temperature is divided into three sections, namely a feeding section between 100 and 130 DEG C, a middle section between 130 and 170 DEG C and a discharging section between 170 and 180 DEG C; frying the raw materials, and blending with 1 to 3 percent of seasoning; and pressurizing for forming, and sterilizing. The vegetarian lunch meat has all nutrient components of soybeans, does not contain any chemical additive and preservative, is the optimal food for hyperpietics, diabetics and obese people, and does not generate waste water or waste residue.

Description

technical field [0001] The invention relates to a low-temperature degreased soybean, glutinous rice flour, soybean protein isolate powder and low-temperature soybean meal powder as raw materials, without adding any additives, using high temperature and high pressure for one-time processing and forming into a similar sensory appearance that is resistant to storage and convenient to eat. Vegetarian luncheon meat with meat fiber structure and its preparation method and equipment. Background technique [0002] Soybean contains rich and comprehensive nutrients. It integrates high protein, amino acid and various trace elements necessary for human body. The food made from soybean is the best food for patients with high blood pressure, diabetes and obesity to strengthen their bodies. Soybean has The flower of nutrition and the reputation of green dairy cows, as early as the Ming Dynasty, Li Shizhen talked about eating beans for longevity. In December 1997, the State Council approved...

AI Technical Summary

Problems solved by technology

Traditional soybeans can be used to make a variety of convenient foods. The production methods are mostly traditional soaking, grinding, filtering, boiling, adding coagulants (such as: brine, gypsum) to make soft tofu, extruding into dried tofu, and using The product made by this method has a high water content, is difficult to store for a long time, and is not conducive to long-distance transportation. A large amount of waste water and waste residue will be generated in the production. At the same time, many proteins will be lost with the waste water and waste residue, resulting in a waste of resources.

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