Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for continuous production of tissue protein food

A tissue protein and food technology, applied in the field of tissue protein soft can packaging convenience food and its production process, can solve the problems of product transportation, sales in the cold chain, cumbersome processing, difficult to grasp the degree of rehydration, etc., to achieve organizational structure and good appearance, reduce the risk of microbial contamination, and realize the effect of continuous production

Inactive Publication Date: 2012-05-23
秦皇岛金海食品工业有限公司
View PDF8 Cites 22 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the disadvantages are: ①The drying of materials requires a lot of energy consumption, which increases the cost; ②The dry materials must be rehydrated before processing, and the degree of rehydration is not easy to grasp. If it is too much, it will be soft and rotten; if it is not enough, it will be easy to hard core; Rehydration is a waste of water resources; ④The rehydration of materials needs to be soaked in a large amount of water, which will produce a lot of organic wastewater; ⑤ After soaking, the excess water needs to be dried, which increases power consumption; ⑥Rehydration takes a long time and the process is cumbersome. Time consuming, energy consuming, poor continuity
But the disadvantages are: ①The product has high moisture content, is easy to spoil and deteriorate, and has a short shelf life. The storage, transportation and sales of the product follow the cold chain, and the operating cost is high; ②It needs to be thawed before cooking, which is not suitable for convenient fast food; The processing has higher requirements on the environment, and the possibility of microbial contamination is greater
It can be seen that the cumbersome degree of its processing

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for continuous production of tissue protein food
  • Method for continuous production of tissue protein food
  • Method for continuous production of tissue protein food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 7

[0146] Mix evenly the raw material powder containing 50 parts of low-temperature defatted soybean flour, 20 parts of soybean protein isolate, 20 parts of gluten powder and 15 parts of starch. The moisture of 55% by weight is tempered and extruded by an extruder to obtain a low-moisture textured protein wet material and a high-moisture fibrous textured protein.

[0147] Take 15 parts of tissue protein (dry weight), add 70 parts of water (total water in the final product), add seasoning: 3 parts of salt, 1 part of vinegar, 3 parts of soy sauce, 2 parts of monosodium glutamate, 1.5 parts of modified starch, 2.5 parts of sugar, 0.25 parts of protein hydrolyzate, 1 part of vegetable oil, 0.75 parts of pepper, and a small amount of beef flavor. Vacuum packing, vacuum degree 0.07MPa. The bagged product is sterilized by high-pressure steam at 125°C for 5 minutes. After the sterilization is completed, it is cooled under back pressure to obtain the finished product. Store at room temp...

Embodiment 8

[0149] The mixed raw material powder containing 80 parts of low-temperature defatted soybean flour, 10 parts of soybean protein isolate, 5 parts of gluten powder and 5 parts of starch, the low-moisture extrusion process is tempered according to the moisture content of 30% by weight, and the high-moisture extrusion process According to the moisture content of 45% by weight, it is extruded by an extruder to obtain the low-moisture wet material textured protein and the high-moisture fibrous textured protein.

[0150] Take 35 parts of tissue protein (dry basis), add 60 parts of water (total water), add seasoning: 1.0 parts of salt, 1.0 parts of vinegar, 1.0 parts of soy sauce, 0.2 parts of monosodium glutamate, 0.3 parts of modified starch, 0.3 parts of sugar, protein hydrolyzate 0.2 parts, 0.8 parts of vegetable oil, 0.20 parts of pepper, and a small amount of pork essence. Vacuum packing, vacuum degree 0.06MPa. The bagged product is sterilized by high-pressure steam at 123°C fo...

Embodiment 9

[0152] The uniformly mixed raw material powder containing 80 parts of low-temperature defatted soybean powder, 10 parts of soybean protein isolate, 5 parts of gluten powder and 5 parts of starch is tempered according to the moisture content of 30% of the weight of the raw material, and extruded by a low-moisture extrusion process , to obtain low-moisture extruded tissue protein wet material.

[0153] Take 35 parts (dry weight) of low-moisture textured protein wet material, and fry for a short time: the oil temperature is 150°C, the time is 30 seconds, and drained. Add 60 parts of water (total water in the final product), add seasoning: 1.0 part of salt, 1.0 part of vinegar, 1.0 part of soy sauce, 0.2 part of monosodium glutamate, 0.3 part of modified starch, 0.3 part of sugar, 0.2 part of protein hydrolyzate, 1.0 part of pepper, Trace amount of pork flavor. Vacuum packing, vacuum degree 0.06MPa. The bagged product is sterilized by high-pressure steam at 123°C for 10 minutes....

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The present invention relates to a method for continuous production of a tissue protein food, tissue protein, and a food containing the tissue protein or a food prepared by the method. According to the present invention, the method of the present invention has characteristics of convenience, rapidness and energy saving; the produced food does not has bean state and beany flavor, and has characteristics of good taste, tissue structure similar to meat, good toughness, elasticity, high protein, low fat, nutrition and health. In addition, the food can be eaten after package opening, rapid stir-frying or instant cooking, and is convenient to eat, and the guarantee period at the room temperature is long.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a tissue protein soft-can packaged convenience food produced continuously and a production process thereof. Background technique [0002] Textured protein is a kind of protein food produced by extrusion technology with plant protein (soybean protein, wheat protein, peanut protein, etc.) as the main raw material. Textured protein has a texture and chewiness similar to meat, with high protein content, low fat content, and no cholesterol. Add tissue protein to food to replace meat protein, develop vegan food that simulates the replacement of meat, meet the dietary requirements of vegetarians and people with restricted diet due to religious beliefs, and develop healthy food with high protein and low cholesterol. The direction and trend of protein application. [0003] In today's market, there are usually two processing methods for textured protein foods: 1. Low moisture proce...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23J3/16
Inventor 黄小林杨恺张毅任晨刚
Owner 秦皇岛金海食品工业有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com