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Maigre fat meat and preparation method thereof

A technology for preparing vegetarian fatty meat and raw materials, which is applied in the preparation of vegetarian fatty meat and the field of vegetarian fatty meat, can solve the problems of low temperature storage, unsuitable for vegetarian fatty meat, and alkaline taste of the product, and achieve simplified production process, rich variety, The effect of various tastes

Inactive Publication Date: 2015-09-09
宁波市素莲食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it is precisely because the product has an alkaline taste, which affects the taste of the food, and then it is not suitable for vegetarian fat meat
At the same time, because konjac products cannot be stored at low temperature, otherwise the structure of the product will be changed and become slag-like, which will also affect the normal use of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Five-spice fatty meat, prepared by the following steps:

[0030] 1) Prepare materials: take konjac powder 20kg, carrageenan 10kg, tapioca starch 80kg, soybean vegetable oil 50kg, glutinous rice flour 50kg, water 650kg, seasoning (white granulated sugar, edible salt, five-spice powder, cinnamon powder, cardamom powder, Star anise powder) 10kg, wherein, konjac powder is as main ingredient, and other components except water are batching;

[0031] 2) Dissolving the main ingredients: After taking all the konjac powder and adding 550kg of water, use a chopping machine to chop and mix at a low speed for 1 minute, then chop and mix at a high speed for 5 minutes, so that the konjac powder and water are completely dissolved into a fine jelly without graininess;

[0032] 3) Emulsifying ingredients: Take all the carrageenan, tapioca starch, glutinous rice flour and mix with the remaining water, chop and mix at low speed for 1 minute, then chop and mix at high speed for 3 minutes, a...

Embodiment 2

[0039] Cumin Vegetarian Fatty Meat, prepared in the following steps:

[0040] 1) Prepare materials: take konjac powder 40kg, carrageenan 40kg, tapioca starch 110kg, soybean vegetable oil 70kg, glutinous rice flour 70kg, water 700kg, seasoning (white sugar, edible salt, cumin powder, black pepper powder, cinnamon powder, cardamom powder) 50kg, wherein, konjac powder is as main ingredient, and other components except water are batching;

[0041] 2) Dissolving the main ingredients: After taking all the konjac powder and mixing it with 600kg of water, use a chopping machine to chop and mix at a low speed for 2 minutes, then chop and mix at a high speed for 7 minutes, so that the konjac flour and water are completely dissolved into a fine jelly without graininess;

[0042] 3) Emulsifying ingredients: Take all the carrageenan, tapioca starch, glutinous rice flour and mix with the remaining water, chop and mix at low speed for 2 minutes, then chop and mix at high speed for 4 minutes,...

Embodiment 3

[0049] The spicy vegetarian fatty meat is prepared according to the following steps:

[0050] 1) Prepare materials: take konjac powder 50kg, carrageenan 30kg, tapioca starch 150kg, soybean vegetable oil 100kg, glutinous rice flour 100kg, water 850kg, seasoning (white granulated sugar, edible salt, chili powder, cinnamon powder, cardamom powder, Zanthoxylum bungeanum powder) 80kg, wherein, konjaku powder is as main ingredient, and other components except water are batching;

[0051] 2) Dissolving the main ingredients: After taking all the konjac powder and adding 580kg of water, use a chopping machine to chop and mix at a low speed for 3 minutes, then chop and mix at a high speed for 8 minutes, so that the konjac flour and water are completely dissolved into a fine jelly without graininess;

[0052] 3) Emulsifying ingredients: Take all the carrageenan, tapioca starch, glutinous rice flour and mix with the remaining water, chop and mix at low speed for 3 minutes, then chop and m...

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PUM

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Abstract

The invention discloses maigre fat meat. The maigre fat meat comprises the components in parts by weight: 2-5 parts of konjaku flour, 1-3 parts of carrageenin, 8-15 parts of tapioca, 5-10 parts of soybean vegetable oil, 5-10 parts of glutinous rice flour, 65-85 parts of water, and 1-8 parts of seasonings. The maigre fat meat disclosed by the invention has the advantages of lower cost, better mouth feel, diversified taste and unrestricted preservation conditions. The invention further discloses a preparation method of the maigre fat meat.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a kind of vegetarian fat meat. The invention also relates to a preparation method of vegetarian fat meat. Background technique [0002] At present, vegetarian food has become a low-carbon, environmentally friendly, healthy and fashionable way of life. In vegetarian products, imitation meat vegetarian food has always been the main component of vegetarian products. But, the production of vegetarian fatty meat in imitation meat and vegetarian food can't reach the mouthfeel of meat and vegetable fatty meat always. The reason is that the main component of vegetarian fat meat is konjac, and the characteristics of konjac determine the taste of the product. The main component of konjac is glucomannan, and the unique composition and molecular structure of glucomannan determine its physical and chemical properties such as rheology, thickening, gelling, cohesiveness, and water absorption. ...

Claims

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Application Information

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IPC IPC(8): A23L1/214A23L1/10A23L19/10A23L7/10
CPCA23V2002/00A23V2200/262A23V2200/264A23V2250/5036A23V2250/5118
Inventor 张信良
Owner 宁波市素莲食品有限公司
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