Meat analogue production and processing technology

Abstract

The invention discloses a meat analogue production and processing technology. The technical scheme is characterized in that the meat analogue production and processing technology comprises steps as follows: (1), blending of marinade; (2), pickling with the marinade; (3), marinade removal; (4), deep-frying; (5), deoiling; (6), blending of seasoning; (7), vacuum inner packaging; (8), high-temperature sterilization; (9), outer packaging and warehousing. According to the meat analogue production and processing technology, meat analogue is tastier, has good flavor, is high in market acceptance rate and has good economic benefit.

Description

technical field [0001] The invention relates to the field of food processing, more specifically, it relates to a production and processing technology of vegetarian meat. Background technique [0002] Bionic food is a new variety in the food industry. It is an "artificial food" developed to meet the needs of consumers. It has the characteristics of imitating natural food, convenient consumption, nutrition and health, and vegetarian meat is very popular among bionic foods. It is a large category 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] The raw material for the production of vegetarian meat is mainly soybean protein, which is rich in nutrition, high in protein content, and rich in 8 essential amino acids needed by the human body. It is an ideal vegetable protein, and it can be made by processing with auxiliary material...

AI Technical Summary

Problems solved by technology

[0004] However, the taste of the vegetarian meat processed in actual production is not good, because the usual way is that when the soybean protein is processed, it is cooked and then mixed with seasonings of different tastes to make various flavors of vegetarian meat. Meat (such as beef, spicy, five-flavored, etc.), so that when people eat vegetarian meat, the outside of the vegetarian meat may taste very strong, but when it is eaten inside, it is often tasteless soybean protein, that is, stewed meat. The aroma and color are not well integrated with soybean protein, resulting in poor taste, so a better solution needs to be proposed to solve this problem