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Vegetarian abalone and preparation method thereof

A technology for abalone and abalone juice is applied in the field of vegetarian abalone and its preparation, and achieves the effects of good water retention, high protein content and low cholesterol content

Inactive Publication Date: 2018-02-16
山东御馨生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The plant-drawn protein is processed into seafood-like vegetarian products through modern food processing technology. On the one hand, it has a cost advantage. On the other hand, it can also meet people's demand for vegetarian food and healthy food. Vegetarian products processed by existing technology Vegetarian abalone processed without plant silk protein

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] (1) Raw material processing: Soak 200 grams of soybean protein in 700 grams of warm water at 60°C for 45 minutes; after rehydration, disassemble the wire with a mechanical blunt knife at a speed of 1500 rpm for 5 minutes.

[0024] (2) Production of soybean protein isolate emulsified cream:

[0025] Put 390 grams of ice water into a chopping pot, add 60 grams of soybean protein isolate, stir at a low speed of 1200 rpm for 1.5 minutes; add 120 grams of corn oil for emulsification, and chop and mix at a high speed of 2200 rpm for 3 minutes; add 40 grams of denatured tapioca starch, gluten Mix 18 grams of flour and 4 grams of curdlan gum, mix at a low speed of 1200 rpm for 20 seconds, then switch to a high speed of 2200 rpm for 1 min.

[0026] (3) Mixing material: Add 0.4g of lemon yellow and 5g of water to dissolve and set aside; add the drawn silk protein silk and soybean protein isolate emulsification cream into the mixing bucket, and add 3.9g of non-dairy creamer, 15g o...

Embodiment 2

[0030] (1) Raw material processing: Soak 400 grams of plant-drawn protein in 1500 grams of warm water at 62°C for 50 minutes; after rehydration, disassemble the wire with a mechanical blunt knife at a speed of 1500 rpm for 5 minutes.

[0031] (2) Production of soybean protein isolate emulsified cream:

[0032] Put 530 grams of ice water into a chopping pot, add 80 grams of soybean protein isolate, stir at a low speed of 1200 rpm for 1.5 minutes; add 140 grams of corn oil for emulsification, and chop and mix at a high speed of 2200 rpm for 3 minutes; add 50 grams of denatured tapioca starch, gluten 20 grams of powder, 5 grams of curdlan gum, chopping at 1200 rpm for 30 seconds at low speed, and then switching to 2200 rpm for 60 seconds at high speed.

[0033] (3) Mixing material: add 0.5g of lemon yellow and 5g of water to dissolve and set aside; add the drawn silk protein silk and soybean protein isolate emulsification cream into the mixing bucket, and add 5.9g of non-dairy cr...

Embodiment 3

[0037] The difference between Example 3 and Example 1 is that the silk-drawn vegetable protein of the present invention is not disassembled after the rehydration treatment, and as a result, the silk-drawn vegetable protein that has not been disassembled cannot be made into a shaped product.

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PUM

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Abstract

The invention relates to a vegetarian abalone. Soybean texturized fiber proteins are taken as a main raw material; and soybean protein isolate, corn oil, cassava starch, vital wheat gluten and curdlanare taken as auxiliary raw materials. The vegetarian abalone is a product prepared by the following food processing technologies: firstly, subjecting the soybean texturized fiber proteins to rehydration, tearing apart the soybean texturized fiber proteins into fine protein filaments, chopping the soy protein isolate, the corn oil, the cassava starch, the vital wheat gluten and the curdlan according to a formula so as to prepare a protein ointment, then stirring components such as the protein filaments, the protein ointment, egg white powder, non-dairy powder, abalone paste, a seaweed flavoring liquid and seasonings, and subjecting the obtained mixture to refrigerated storage, die shaping, steaming, sauce pouring and frying. The vegetarian abalone of the invention has the nutrient characteristics of low cholesterol and high protein content, and the vegetarian abalone of the invention has the advantages of good mouth feel, aromatic and tender sauce, feeling of abalone meat while chewing, a pure taste, and a taste of the abalone meat.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a vegetarian abalone and a preparation method thereof. Background technique [0002] In recent years, with the improvement of people's living standards, there has been a great demand for food quality and nutritional intake. The emergence of high-end seafood vegetarian products with a shape equal to or similar to that of high-end seafood meets the requirements of many people in these aspects. [0003] Plant-drawn protein uses low-temperature soybean meal and concentrated soybean protein as the main raw materials. After extrusion, puffing, and heat treatment, it is a vegetarian product raw material that is similar in taste to meat. Plant silk protein is rich in protein and has high nutritional value. The rehydrated silk protein has good seasoning properties. [0004] The plant-drawn protein is processed into seafood-like vegetarian products through modern food processing...

Claims

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Application Information

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IPC IPC(8): A23C20/02
CPCA23C20/025
Inventor 宋恒祥高飞岳坤林刘兆辉邵波裴守军
Owner 山东御馨生物科技股份有限公司
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