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

Anti-aging vegetarian meat and preparation method thereof

An anti-aging, vegetarian meat technology, applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve problems that cannot meet the needs of consumers, avoid unhealthy hidden dangers, improve absorption and utilization, The effect of strengthening metabolism

Inactive Publication Date: 2016-07-20
FOSHAN JUCHENG BIOCHEM TECH RES & DEV CO LTD
View PDF8 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] With the increasing demand of consumers for the quality of vegetarian meat, vegetarian meat products that only sell taste as a selling point can no longer meet the needs of consumers

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

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0025] The invention provides an anti-aging vegetarian meat and a preparation method thereof, which can provide consumers with sufficient nutrition while ensuring the taste of the vegetarian meat, effectively avoiding unhealthy hidden dangers caused by eating animal meat products, and the children contained in the vegetarian meat Tea element and lysine have an anti-aging effect on the human body.

[0026] In order to achieve the above object, the present invention adopts the following technical solutions

[0027] According to the first aspect of the present invention, there is provided a kind of anti-aging vegetarian meat, its raw material percentage by weight is: soybean 35%-45%, kidney bean 20%-25%, wheat gluten flour 20%-25%, broad bean 10%-25% %, syrup 5%-8%, catechin 0.5%-1%, lysine 0.5%-1%.

[0028] As the best embodiment of the present invention, a kind of anti-aging vegetarian meat, its raw material percentage by weight is: soybean 40%, kidney bean 24%, wheat gluten f...

Embodiment 1

[0045] An anti-aging vegetarian meat, the raw material composition is: soybean 40kg, kidney bean 20kg, wheat gluten powder 20kg, broad bean 10kg, slurry 8kg, catechin 1kg, lysine 1kg.

[0046] Step 1, sorting and separating foreign matter from soybeans, kidney beans, and broad beans in the bean raw materials;

[0047] Step 2, put the selected soybeans, kidney beans and broad beans in pure water for natural soaking, the soaking conditions are: water temperature 20 degrees, time 30 hours;

[0048] Step 3, put the soaked soybeans, kidney beans and broad beans into the food stirring device, and add water that is 1 / 2 height higher than the raw materials of soybeans, kidney beans and broad beans to fully stir. The stirring conditions are: the stirring speed is set to 60 minutes, the stirring time is set to 9 minutes;

[0049] Step 4, pour wheat gluten powder, catechin and lysine into the stirring device, and reset the stirring conditions as follows: the stirring speed is set to 80 ...

Embodiment 2

[0054] An anti-aging vegetarian meat, the raw material composition is: soybean 35kg, kidney bean 20kg, wheat gluten powder 25kg, broad bean 14kg, slurry 5kg, catechin 0.5kg, lysine 0.5kg.

[0055] Step 1, sorting and separating foreign matter from soybeans, kidney beans, and broad beans in the bean raw materials;

[0056] Step 2, put the selected soybeans, kidney beans and broad beans in pure water for natural soaking, the soaking conditions are: water temperature 13 degrees, time is 36 hours;

[0057] Step 3, put the soaked soybeans, kidney beans and broad beans into the food stirring device, and add water that is 1 / 2 height higher than the raw materials of soybeans, kidney beans and broad beans to fully stir. The stirring conditions are: the stirring speed is set to 30 minutes, the stirring time is set to 16 minutes;

[0058] Step 4, pour wheat gluten powder, catechin and lysine into the stirring device, reset the stirring conditions as follows: the stirring speed is set to...

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 invention relates to the field of vegetarian-meat foods and especially relates to an anti-aging vegetarian meat and a preparation method thereof. The anti-aging vegetarian meat is prepared from the following raw materials in percentage by weight: 35-45% of soybeans, 20-25% of kidney beans, 20-25% of wheat gluten powder, 10-25% of broad beans, 5-8% of a pulp material, 0.5-1% of catechin, 0.5-1% lysine. The catechin contained in the anti-aging vegetarian meat can enter the whole body through the blood circulation so as to strengthen metabolism as well as enhance fat oxidation and energy consumption, so that the effect of inhibiting obesity is achieved; and the catechin especially has the effect of inhibiting visceral fat, so that ideal effect of weight loss can be achieved. The lysine contained in the anti-aging vegetarian meat is the most important and the most essential component in Somatostatin, which is an important substance for controlling human growth; and the lysine plays important roles in the human central nervous and peripheral nervous systems, so that absorptions and utilizations to food proteins can be improved only when enough lysine is supplemented, and nutrition balance is thereby achieved.

Description

technical field [0001] The invention relates to the field of vegetarian meat food, in particular to an anti-aging vegetarian meat and a preparation method thereof. Background technique [0002] The current bionic food is a new variety in the food industry. It is an "artificial food" developed to meet the needs of consumers. In terms of product characteristics, it has the characteristics of imitating natural food, convenient consumption, nutrition and health. Vegetarian meat is very popular among bionic foods. It is a kind of imitation meat food processed by advanced modern food processing technology through molding, steaming, frying and other processes. Its shape, color, aroma and taste are similar to meat food. [0003] At present, the vegetarian meat products on the market are mainly to enhance the taste of vegetarian meat, such as a kind of chili vegetable meat food and its preparation method in the prior art (CN201310440555.3), which is characterized in that soybeans are...

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
Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L33/105A23L33/175A23L11/45
CPCA23V2002/00A23V2200/30A23V2250/21A23V2250/063
Inventor 不公告发明人
Owner FOSHAN JUCHENG BIOCHEM TECH RES & DEV CO LTD
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