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Method for preparing health-care high-simulation vegetarian meat

A health-care, vegetarian meat technology, applied in vegetable protein processing and other directions, can solve problems such as poor product taste and difficulty in preparing meat-like fibers, and achieve the effects of realistic appearance and improved stability.

Inactive Publication Date: 2012-06-27
青岛喜美克明月海洋科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, since the mixture of sodium alginate and soybean protein is a viscous solution, the reaction between calcium chloride and sodium alginate to form a gel is very fast, so the calcium chloride solution is slowly added to the mixture of sodium alginate and soybean protein by this method. In the mixed solution, it is difficult to prepare uniform imitation meat fibers; and the taste of the product is not good
At present, there is no technology that combines TG enzyme and sodium alginate in the field of simulated vegetarian meat preparation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] (1) Weigh 20 g of commercially available sodium alginate with a viscosity of 60 mPa.s, dissolve it in 480 g of water, and prepare 500 g of sodium alginate solution with a mass concentration of 4%, and the viscosity of the solution is 8000 mPa.s.

[0034] (2) Add 85g of soybean protein powder and 0.8g of TG enzyme into the above-mentioned sodium alginate solution, stir well, and make A liquid for later use.

[0035] (3), 25g calcium chloride is dissolved in 975g water, and the B liquid that makes mass concentration is 2.5% is standby.

[0036] (4) Liquid A is sprayed into liquid B through an orifice plate covered with small holes with a diameter of 2 mm to calcify into fibers.

[0037] (5), the formed fiber is drawn into a clear water tank for washing, and the weighed weight of the washed fiber is 0.38kg.

[0038] (6), take by weighing 8g sodium chloride and dissolve in 3992g water, make 4000g mass concentration be the sodium chloride solution of 0.2%, pour in the soaki...

Embodiment 2

[0044] (1) Weigh 300g of commercially available potassium alginate with a viscosity of 520mPa.s and 100g of ammonium alginate with a viscosity of 490mPa.s, dissolve them in 19.6kg of water, and make 20kg of a uniformly mixed alginate solution with a concentration of 2%. , The solution viscosity is 3800mPa.s.

[0045] (2) Add 1.8kg of soybean protein powder and 20g of TG enzyme into the above-mentioned alginate solution, stir well, and make A liquid for later use.

[0046] (3), each 100g of calcium chloride, calcium lactate and calcium gluconate was dissolved in 12kg to prepare 2.5% mixed calcium salt solution B solution for later use.

[0047] (4) Liquid A is sprayed into liquid B through an orifice plate covered with small holes with a diameter of 2 mm to calcify into fibers.

[0048] (5) Pull the formed fiber to a clear water tank for washing, and the weighed weight of the washed fiber is 19.1 kg.

[0049] (6), take by weighing 200g sodium chloride and dissolve in 49.8 kg ...

Embodiment 3

[0055] (1) Weigh 2.5kg of commercially available potassium alginate with a viscosity of 520mPa.s and 1.5kg of ammonium alginate with a viscosity of 490mPa.s, dissolve them in 196kg of water, and make 200kg of mixed alginate with a concentration of 2%. solution, the solution viscosity is 3800mPa.s.

[0056] (2) Add 22kg of soybean protein powder and 190g of TG enzyme into the above-mentioned alginate solution, stir well, and make A liquid for later use.

[0057] (3), each 1000g of calcium chloride, calcium lactate and calcium gluconate is dissolved in 120kg, make 2.5% mixed calcium saline solution B liquid for subsequent use.

[0058] (4) Liquid A is sprayed into liquid B through an orifice plate covered with small holes with a diameter of 2 mm to calcify into fibers.

[0059] (5), the formed fiber is dragged to the clear water tank for washing, and the fiber weighing after washing is 192kg.

[0060] (6), take by weighing 2000g sodium chloride and be dissolved in 498kg water,...

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Abstract

The invention provides a method for preparing health-care high-simulation vegetarian meat. The method comprises the following steps of: spraying soluble alginate solution containing soybean protein and transglutaminase (TG) enzyme into aqueous solution containing a soluble calcium salt from a slim hole to prepare calcium alginate vegetarian meat fibers containing the soybean protein and the TG enzyme; wetting the washed vegetarian meat fibers by using low-concentration sodium chloride saline, so that surface layers of the calcium alginate fibers are subjected to calcium-sodium balanced exchange; and adhering slightly among the fibers by utilizing the cohesive property of sodium alginate, extruding appropriately for dehydration, refrigerating, performing enzyme reaction, sizing and stewing to obtain the product. According to the health-care high-simulation vegetarian meat, the soybean protein is degenerated by utilizing the TG enzyme, so that the vegetarian meat offers a tender mouthfeel; and the high-simulation vegetarian meat fibers are prepared by utilizing the gel remodeling of alginates, so that the vegetarian meat fibers are vivid in appearance and have unique functions of blood fat reduction, detoxification and health care.

Description

technical field [0001] The invention belongs to the field of food engineering and relates to a preparation method of vegetarian meat, in particular to a preparation method of health-care high-simulation vegetarian meat. Background technique [0002] With the improvement of people's living standards, there are more and more patients with obesity, cardiovascular and cerebrovascular diseases, and the three highs, and people's requirements for diet are also getting higher and higher. Nowadays, more and more people are paying attention to "healthy diet", and "vegetarianism" is a new trend that has emerged in recent years. According to the "Xiaokang Diet Survey", 23.5% of the daily menus are "mostly vegetarian" or "completely vegetarian", that is, about one out of four people has a vegetarian tendency, and about eight adults agree to eat more vegetarians Get sick less. Therefore, bionic vegetarian products have become a new direction for the development of healthy food because ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/16
Inventor 王晓梅刘洪武李可昌张娟娟范素琴周志华
Owner 青岛喜美克明月海洋科技有限公司
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