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Composite fungus whole-grain quick-freezing vegetarian meat and preparation method thereof

A technology of quick-freezing ingredients and fungi, applied in food ingredients as taste improver, food science and other directions, can solve problems such as being unfavorable to sexual development and childbearing, hindering the absorption of fat-soluble vitamins, essential fat deficiency, etc., to improve the diet. The effect of structure, improvement of sub-health, and long shelf life

Inactive Publication Date: 2016-08-03
FOSHAN JUCHENG BIOCHEM TECH RES & DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, the lack of fat hinders the appearance of the body, is not conducive to sexual development and childbearing, easily causes the deficiency of necessary fat, and hinders the absorption of fat-soluble vitamins.

Method used

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Examples

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Effect test

preparation example Construction

[0032] According to the second aspect of the present invention, there is provided a preparation method of compound fungus vegan quick-frozen vegetarian meat, which includes the following steps:

[0033] (1) Chop fresh shiitake mushrooms, mushrooms, fungus, enoki mushrooms, porcini mushrooms, and hericium edodes (if dried, soak them in advance) into granules with a particle size of 0.3-1cm, add olive pulp and mix Stir evenly to obtain mixed particles;

[0034] (2) Pour an appropriate amount of water into the mixer with heating function, set the rotation speed to 60-150r / min, and the heating temperature to 70-90℃. During the stirring process, add protein powder, starch, and konjac gum in sequence, and stir fully at a uniform speed. The stirring time is 8-15min;

[0035] (3) Dissolve tea polyphenols, maltitol, and chitosan with appropriate amounts of water to obtain tea polyphenols, maltitol, and chitosan solutions;

[0036] (4) Change the working parameters of the mixer. The heating te...

Embodiment 1

[0043] A kind of compound fungus vegan quick-frozen vegetarian meat, its ingredients include: 20 parts of shiitake mushrooms, 10 parts of mushrooms, 5 parts of fungus, 5 parts of Flammulina velutipes, 10 parts of Boletus, 5 parts of Hericium edodes, 10 parts of protein powder, 5 parts of starch Parts, 3 parts of konjac gum, 3 parts of vegetable oil, 3 parts of olive pulp, 3 parts of linseed powder, 5 parts of walnut powder, 3 parts of pine nut powder, 3 parts of sesame powder, 55 parts of water, 0.3 parts of tea polyphenols, maltitol 0.5 part, 1 part of chitosan.

[0044] A preparation method of compound fungus vegan quick-frozen vegetarian meat, which comprises the following steps:

[0045] (1) Chop fresh 20 parts of shiitake mushrooms, 10 parts of mushrooms, 5 parts of fungus, 5 parts of enoki mushroom, 10 parts of boletus, 5 parts of Hericium edodes into granules with a particle size of 0.3-1cm, and add 3 parts of olive pulp Granulate and mix and stir evenly to obtain mixed gra...

Embodiment 2

[0053] A kind of compound fungus vegan quick-frozen vegetarian meat, its ingredients include: 25 parts of shiitake mushrooms, 15 parts of mushrooms, 8 parts of fungus, 7 parts of Flammulina velutipes, 6 parts of Boletus, 4 parts of Hericium edodes, 13 parts of protein powder, 8 parts of starch Parts, 4 parts konjac gum, 4 parts vegetable oil, 4 parts olive pulp, 4 parts linseed powder, 4 parts walnut powder, 2 parts pine nut powder, 2 parts sesame powder, 50 parts water, 0.4 parts tea polyphenols, maltitol 0.4 parts, 1.5 parts of chitosan.

[0054] A preparation method of compound fungus vegan quick-frozen vegetarian meat, which comprises the following steps:

[0055] (1) Chop fresh 25 parts of shiitake mushrooms, 15 parts of mushrooms, 8 parts of fungus, 7 parts of enoki mushroom, 6 parts of boletus, 4 parts of Hericium edodes into granules with a particle size of 0.3-1cm, and add 4 parts of olive pulp Granulate and mix and stir evenly to obtain mixed granules;

[0056] (2) Pour 4...

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Abstract

The invention relates to the field of food processing, in particular to a compound fungus all-vegetarian quick-frozen vegetarian meat and a preparation method thereof; the invention uses edible fungi as the main material, and the selected edible fungi include shiitake mushrooms, mushrooms, fungus, enoki mushrooms, and boletus , Hericium erinaceus, supplemented with fat-rich flaxseed, walnut, pine nut, sesame and other ingredients, and finally added tea polyphenols, maltitol, chitosan and other natural preservatives and preservatives, made by monomer quick-freezing technology Vegetarian meat with the effect of supplementing fat; the beneficial effects of the invention are: replacing meat food with plant protein, improving diet structure, and promoting health; matching a variety of edible fungi makes the vegetarian meat taste better; supplementing fat, Improve the various sub-health conditions of the human body due to the lack of vegetable fat; add pure natural preservatives and antioxidants, and eat more safely; adopt quick-freezing technology, not only can maintain the taste of fresh products, but also have a long shelf life.

Description

Technical field [0001] The invention relates to the field of food processing, in particular to a composite fungus vegan quick-frozen vegetarian meat and a preparation method thereof. Background technique [0002] Vegetarian meat is a kind of vegetarian food with a flavor and texture similar to meat. It usually uses plant protein (soy protein, peanut protein, wheat gluten, etc.) as the main raw material. It is heated through modern food processing techniques such as extrusion cooking. Processed to form a texture similar to meat, and meat flavors are added to form a flavor similar to meat. Because of its high protein content, low fat and no cholesterol, it is an ideal food for people with high blood pressure, coronary heart disease and diabetes. It tastes delicious and can enhance physical fitness after long-term consumption. It is called a healthy food. However, the protein content of vegetarian meat products on the market is generally about 40%, the fat content is below 12%, and...

Claims

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Application Information

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IPC IPC(8): A23L31/00A23L33/00A23L33/185A23L29/30A23L25/00
CPCA23V2002/00A23V2200/14
Inventor 不公告发明人
Owner FOSHAN JUCHENG BIOCHEM TECH RES & DEV CO LTD
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