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Vegetarian meat and preparation method thereof

A technology of vegetarian meat and peanut protein, which is applied to the field of vegetarian meat and its preparation, can solve the problems of high production cost, long production time, unsatisfactory toughness and taste of enterprises, etc., and is beneficial to the body. Health, reduce the production cost of enterprises, and shorten the effect of soaking time

Inactive Publication Date: 2018-09-07
刘 洪武
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, at present, most of the raw materials for preparing vegetarian meat are degreased products. After extrusion, they need to be soaked for a long time, and they need to be mixed with oil in the later stage. The production time is long, and the production cost of enterprises remains high.
Moreover, although the vegetarian meat made of skim products is processed with oil in the later stage, it still does not achieve satisfactory results in terms of product toughness and mouthfeel.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A vegetarian meat containing peanut protein with an oil content of 10%.

[0030] The percentage by weight that peanut protein accounts for is 35%.

[0031] A preparation method of vegetarian meat, according to the following steps:

[0032] 1) Material configuration: add soybean meal and water into the stirring tank according to the mass ratio of 85:15, and stir evenly to make it loose;

[0033] 2) Raw material processing: Put the loose matter and peanut protein prepared in step 1) into the vegetarian meat forming machine for extrusion molding. The mass ratio of peanut protein and loose matter is 35:65, and the lean meat fibrous tissue structure is produced finished product.

[0034] The vegetarian meat forming machine is a screw extrusion device, which is sequentially divided into extrusion zone, preheating zone and puffing zone; the temperature of the extrusion zone is 15°C; the temperature of the preheating zone is 150°C; the temperature of the puffing zone is 220°C...

Embodiment 2

[0043] A vegetarian meat containing peanut protein with an oil content of 8%.

[0044] Preferably, the percentage by weight of peanut protein is 50%.

[0045] A preparation method of vegetarian meat, according to the following steps:

[0046] 1) Material configuration: Add other materials and water into the stirring tank according to the mass ratio of 90:10, and stir evenly to make it loose;

[0047] 2) Raw material processing: Put the loose matter and peanut protein prepared in step 1) into a vegetarian meat forming machine for extrusion molding, the mass ratio of peanut protein and loose matter is 50:50, and the vegetarian meat is obtained.

[0048] The other materials are a composition of soybean meal and high-gluten flour in a mass ratio of 8:1.

Embodiment 3

[0050] A vegetarian meat containing peanut protein with an oil content of 10%.

[0051] The percentage by weight that peanut protein accounts for is 40%.

[0052] A preparation method of vegetarian meat, according to the following steps:

[0053] 1) Material configuration: Add other materials and water into the stirring tank according to the mass ratio of 82:18, and stir evenly to make it loose;

[0054] 2) Raw material processing: put the loose matter prepared in step 1) and peanut protein into the vegetarian meat forming machine according to the mass ratio of 60:40, and extrude to produce a finished product with a lean meat fibrous structure.

[0055] Described other material is the composition of high-gluten flour and buckwheat flour according to mass ratio 1:1;

[0056] The vegetarian meat forming machine is a screw extrusion device, which is sequentially divided into extrusion zone, preheating zone and puffing zone; the temperature of the extrusion zone is 5°C; the temp...

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Abstract

The invention relates to vegetarian meat and a preparation method thereof. The vegetarian meat contains peanut protein and the oil content of the peanut protein is 6%-10%. The preparation method adopts the peanut protein with the oil content of 6%-10% as a raw material, can save an oil coating process and manpower, has a short soak time and can obviously improve the yield in unit time. The vegetarian meat prepared by the preparation method contains rich vegetable protein, no cholesterol and low fat, is ideal food for patients with hypertension, coronary heart disease and diabetes, has a freshand delicious taste, can enhance constitutions by long-term usage and is beneficial to physical health.

Description

technical field [0001] The invention relates to a 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 vegetable protein (soy protein, peanut protein, wheat gluten, etc.) Processing forms a tissue texture similar to meat, and a flavor similar to meat is formed by adding meat flavor. 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. [0003] However, at present, most of the raw materials for preparing vegetarian meat are degreased products. After extrusion, they need to be soaked for a long time, and they need to be mixed with oil in the later stage. The production time is long, and the production cost of enterprises remains high. And the vegetarian meat that is made with defatted product, although later stage is processed through mixin...

Claims

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Application Information

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IPC IPC(8): A23C20/02
CPCA23C20/025
Inventor 刘洪武
Owner 刘 洪武
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