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

High-protein vegetarian meat sausage and processing method thereof

A high-protein, processing method technology, applied in the high-protein meat sausage and its processing field, can solve the problems of insufficient nutrition, poor taste and flavor elasticity, etc., and achieve enhanced health care function, good taste and flavor, and low cost. Effect

Inactive Publication Date: 2019-08-09
CHENGDU UNIV
View PDF7 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there have been reports of using soybean protein to make vegetarian sausages, but the taste, flavor, elasticity, etc. of this vegetarian sausage are poor, and the nutrition is also insufficient. Therefore, other protein sources, as well as natural adhesives and functional ingredients are sought Making vegetarian meat products has attracted widespread attention

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

Embodiment 1

[0021] The processing method of high-protein meat sausage provided in this embodiment includes the following steps:

[0022] (1) Treatment and preparation of raw and auxiliary materials:

[0023] A. Preparation of egg white liquid: take fresh eggs, break them with an egg beater and separate and remove the yolks, then put the egg whites in the cold storage and cool them to 4~6℃ for later use;

[0024] B. Preparation of edible gum solution: take locust bean gum, carrageenan and konjac gum, add appropriate amount of water and slowly stir to dissolve them to prepare an edible gum solution. The weight ratio of the locust bean gum, carrageenan, konjac gum and water is 0.8:1.2:1:6;

[0025] C. Auxiliary material processing: Take fresh chives, wash and drain the water, put it in boiling water for 3 seconds, then immediately put it in cold water to quickly cool, drain and cut into chopped green onions; take the edible fungus, and drain the water after washing , Pre-cooked in boiling water for...

Embodiment 2

[0032] The processing method of high-protein meat sausage provided in this embodiment includes the following steps:

[0033] (1) Treatment and preparation of raw and auxiliary materials:

[0034] A. Preparation of egg white liquid: take fresh eggs, break them with an egg beater and separate and remove the yolks, then put the egg whites in the cold storage and cool them to 4~6℃ for later use;

[0035] B. Preparation of edible gum solution: take locust bean gum, carrageenan and konjac gum, add appropriate amount of water and slowly stir to dissolve them to prepare an edible gum solution. The weight ratio of the locust bean gum, carrageenan, konjac gum and water is 0.9: 1.3: 1.1: 7;

[0036] C. Auxiliary material processing: Take fresh chives, wash and drain water, put them in boiling water for 4 seconds, then immediately put them in cold water to quickly cool, drain and chop into chopped green onions; take edible fungi, wash and drain water , Pre-cooked in boiling water for 1 min, then...

Embodiment 3

[0043] The processing method of high-protein meat sausage provided in this embodiment includes the following steps:

[0044] (1) Treatment and preparation of raw and auxiliary materials:

[0045] A. Preparation of egg white liquid: take fresh eggs, break them with an egg beater and separate and remove the yolks, then put the egg whites in the cold storage and cool them to 4~6℃ for later use;

[0046] B. Preparation of edible gum solution: take locust bean gum, carrageenan and konjac gum, add appropriate amount of water and slowly stir to dissolve them to prepare an edible gum solution. The weight ratio of the locust bean gum, carrageenan, konjac gum and water is 1:1.4:1.2:8;

[0047] C. Auxiliary material processing: Take fresh chives, wash and drain the water, put it in boiling water for 5 seconds, then immediately put it in cold water to quickly cool, drain and cut into chopped green onions; take the edible fungus, and drain the water after washing , Put it in boiling water and pre...

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 discloses a high-protein vegetarian meat sausage and a processing method thereof. The processing method comprises the steps of preparation of egg white liquid, preparation of edible glueliquid, treatment of auxiliary materials, preparation of seasoning juice, making of vegetarian meat sausage stuffing, filling, thorough cooking, packaging for storage and the like. According to the high-protein vegetarian meat sausage and the processing method thereof, through the mutual effect of egg white protein and locust bean gum, carrageenan and konjac gum of a certain proportion, the excellent emulsification splicing and texture formation effect can be achieved, thus the product is endowed with excellent sliceable performance and elasticity, so that the product has features of high protein, low fat and low cholesterol, and has excellent color, luster, mouthfeel and taste, and the cost of the product is lower than that of meat sausages. Besides, the added konjac gum has a bonding effect, and is rich in dietary fiber at the same time, and thus the health-care function of the product is further improved.

Description

Technical field [0001] The invention relates to a high-protein vegetarian meat sausage and a processing method thereof, and belongs to the field of food processing. Background technique [0002] Traditional sausage products are made from livestock and poultry meat. They are mellow and delicious, convenient to eat, and rich in animal protein. However, the high fat and high cholesterol of this type of sausage, as well as the food additives such as nitrite and compound phosphate added to ensure the process characteristics of sausage processing, have discouraged some consumer groups who pay special attention to health. Today, with emphasis on environmental protection, replacing meat proteins with other non-meat proteins has become a trend. At present, there have been reports of using soy protein to make vegetarian sausages, but this vegetarian sausage has poor taste, flavor and elasticity, and lacks nutrition. For this reason, other protein sources, natural adhesives and functional ...

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
IPC IPC(8): A23L15/00A23L31/00A23L33/21A23L29/238A23L29/244A23L29/256
CPCA23V2002/00A23L15/30A23L29/238A23L29/244A23L29/256A23L31/00A23L33/21A23V2200/30A23V2250/507A23V2250/5036A23V2250/5066A23V2250/61A23V2250/218A23V2250/211A23V2250/2104A23V2200/04A23V2250/18
Inventor 王卫张佳敏赵志平白婷吉莉莉汪正熙危梦
Owner CHENGDU UNIV
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