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Colorful protein vegetarian sausage and processing technique therefor

A kind of colorful and processing technology, applied in the field of food processing, can solve the problems of dark appearance, single raw material, poor appearance, etc., achieve the effect of rich and attractive aroma, improve grade, and increase crispness

Active Publication Date: 2020-06-02
临沂金锣文瑞食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004]1. Raw materials are relatively single: basically soybean protein is used as raw material
[0005]2. The appearance is generally gray and dark, the appearance is not good, and the appetite is poor

Method used

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  • Colorful protein vegetarian sausage and processing technique therefor
  • Colorful protein vegetarian sausage and processing technique therefor
  • Colorful protein vegetarian sausage and processing technique therefor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0058] A colorful protein vegetarian sausage is made from the following raw materials in parts by weight: 14 parts of soybean protein, 5 parts of diced fresh carrot, 3 parts of sweet corn granules, 2 parts of black fungus, 3 parts of red bean, 5 parts of green bean, 9 parts of vegetable oil, 1.5 parts of edible salt, 2 parts of white sugar, 0.5 parts of monosodium glutamate, 1.5 parts of soy sauce, 0.2 parts of sesame oil, 0.2 parts of spices, 0.6 parts of thickener, 0.02 parts of transglutaminase, 7 parts of tapioca modified starch, ice Water was added to 100 parts.

[0059] The preparation method of each raw material is as follows: the high-quality gel-type soybean protein isolate with low viscosity, weak fishy smell and high thermal gel strength is selected for the soybean protein; and scars, cut into granules of 0.5cm×0.5cm×0.5cm; the sweet corn granules are fresh sweet corn granules or quick-frozen sweet corns are used after thawing, and discolored and shriveled abnormal ...

Embodiment 2

[0089] A colorful protein vegetarian sausage is prepared by using the following raw materials in parts by weight: 16 parts of soybean protein, 3 parts of fresh diced carrots, 5 parts of sweet corn granules, 1 part of black fungus, 5 parts of red beans, 3 parts of green beans, 12 parts of vegetable oil, 1 part of edible salt, 2.5 parts of white sugar, 0.3 parts of monosodium glutamate, 2 parts of soy sauce, 0.1 part of sesame oil, 0.3 parts of spices, 0.4 parts of thickener, 0.025 parts of transglutaminase, 5 parts of tapioca modified starch, ice Water was added to 100 parts.

[0090] The preparation method of each raw material is as follows: the high-quality gel-type soybean protein isolate with low viscosity, weak fishy smell and high thermal gel strength is selected for the soybean protein; and scars, cut into granules of 0.5cm×0.5cm×0.5cm; the sweet corn granules are fresh sweet corn granules or quick-frozen sweet corns are used after thawing, and discolored and shriveled a...

Embodiment 3

[0120] A colorful protein vegetarian sausage is prepared by using the following raw materials in parts by weight: 15 parts of soybean protein, 4 parts of fresh diced carrots, 4 parts of sweet corn granules, 1.5 parts of black fungus, 4 parts of red beans, 4 parts of green beans, 10 parts of vegetable oil, 1.2 parts of edible salt, 2.2 parts of white sugar, 0.4 parts of monosodium glutamate, 1.8 parts of soy sauce, 0.15 parts of sesame oil, 0.25 parts of spices, 0.5 parts of thickener, 0.022 parts of transglutaminase, 6 parts of tapioca modified starch, ice Water was added to 100 parts.

[0121] The preparation method of each raw material is as follows: the high-quality gel-type soybean protein isolate with low viscosity, weak fishy smell and high thermal gel strength is selected for the soybean protein; and scars, cut into granules of 0.5cm×0.5cm×0.5cm; the sweet corn granules are fresh sweet corn granules or quick-frozen sweet corns are used after thawing, and discolored and ...

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Abstract

The invention discloses a colorful protein vegetarian sausage and a processing technique therefor. The colorful protein vegetarian sausage is prepared by taking soybean protein, fresh carrot cubes, sweet corn particles, black fungi, red beans, peas and the like as raw materials and vegetable oil, edible salt, white granulated sugar, monosodium glutamate, fermented soy sauce, sesame oil, spices, athickening agent, modified cassava starch, ice water and the like as auxiliary materials. The sausage has a novel and attractive appearance, and shows attractive multiple colors, and products are moreattractive and stimulate appetite, and stimulate consumption. According to the colorful protein vegetarian sausage, through roasting and smoking, a smoking color and a strong attractive odor are given to the products, and meanwhile, the surface crispness of the products is enhanced, and the competitiveness of the products is improved; and by rich combination of the raw materials, the eatable value and the nutritional value of the protein vegetarian sausage are greatly increased, the grade of the products is improved, and the needs of different consumers on novel foods are met.

Description

technical field [0001] The invention relates to a protein vegetarian sausage, in particular to a colorful protein vegetarian sausage and a processing technology thereof. It belongs to the technical field of food processing. Background technique [0002] With the diversification of consumer demand and consumption upgrade, consumers are more and more inclined to eat convenient, nutritious, delicious and healthy food. Plant protein contains a variety of essential amino acids, which is one of the preferred foods for people. [0003] .Traditional protein sausages on the market often have the following problems: [0004] 1. The raw material is relatively single: basically soybean protein is used as raw material. [0005] 2. The appearance color is generally dark, the appearance is not good, and the appetite is poor. [0006] 3. The characteristic taste of raw materials is obvious: soybean protein has a relatively obvious beany smell. Even through relatively strong seasoning, th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/185A23L3/3535A23L3/3562A23L3/358A23L5/10A23L5/20A23L27/14A23L29/244A23L29/256A23L29/269A23L29/294A23L29/30A23J1/00A23J1/14C08B30/12
CPCA23L33/185A23L27/14A23L29/256A23L29/244A23L29/27A23L29/272A23L29/294A23L29/30A23L5/10A23L3/3562A23L3/358A23L3/3535A23L5/20A23J1/005A23J1/14A23J1/146C08B30/12A23V2002/00A23V2200/15A23V2200/242A23V2200/14A23V2200/30A23V2250/5026A23V2250/5066A23V2250/5086A23V2250/5036A23V2250/5054A23V2250/5488A23V2250/5118
Inventor 马文庆刘金波姚现琦张广春
Owner 临沂金锣文瑞食品有限公司
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