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Spicy dumplings based on vegetable protein meat and preparation method of spicy dumplings

A plant protein meat and spicy technology, which is applied in plant protein processing, protein food processing, protein food ingredients, etc., can solve the problems of unfavorable health of eaters, high cholesterol content of dumplings, etc., achieve low cost, improve elasticity and toughness, Effects of Low Saturated Fatty Acid Content

Pending Publication Date: 2020-09-15
必斐艾食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to improve the taste of dumplings, meat is basically added to dumplings, and meat will make dumplings contain animal antibiotics, and make dumplings have high cholesterol content, which is not conducive to the health of eaters

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Spicy dumplings are made through the following steps:

[0031] First, make dumpling wrappers: mix 40-50kg of flour and 3-4kg of stabilizer; then dissolve 3-4kg of salt in 20-25kg of water to dissolve completely and become salt water; then, put salt water into flour and stabilizer The powder was mixed evenly and kneaded into a dough; the dough was placed in an environment of 25°C to rest for 40 minutes, and then made into dumpling wrappers with a thickness of 2.0mm and a diameter of 60mm.

[0032] Then prepare the filling:

[0033] (1) Soak 8 kg of soybean silk protein in water at 5-10°C until it expands completely, use a dehydrator to dehydrate, and then put it into a chopping machine to chop and mix it into a silky soybean silk protein;

[0034] (2) Add 20kg of water at 5-10°C to the chopping machine, slowly add 4kg of methylcellulose, 1kg of gum arabic and 2kg of guar gum during the chopping process, continue chopping for 1 hour, and add 0.5kg of soybean oil , to ob...

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Abstract

The invention discloses spicy dumplings based on vegetable protein meat and a preparation method of the spicy dumplings. The spicy dumplings comprise dumpling wrappers and stuffing wrapped in the dumpling wrappers, wherein the stuffing contains soybean texturized fiber protein; the defects in the prior art are overcome; according to the method, the glutamine transaminase added during stuffing preparation can catalyze covalent cross-linking between proteins in the premix; the elasticity and the toughness of the stuffing are improved, and dumpling wrappers contain starch modified sodium hexametaphosphate stabilizers. In the preparation process of the stabilizer, dietary alkali can promote hydrolysis of part of starch to form a large number of hydroxyl to form hydrogen bonds with hexametaphosphate radicals, and sodium hexametaphosphate is easier to mix with flour, so that sodium hexametaphosphate can be uniformly distributed in dumpling wrappers, and the spicy dumplings cannot be broken in the quick-freezing process.

Description

technical field [0001] The invention relates to the technical field of dumplings, in particular to vegetable protein meat-based spicy dumplings and a preparation method thereof. Background technique [0002] The traditional source of protein is animal husbandry, which has long been affected by high energy consumption, high pollution, animal antibiotics, and high cholesterol. Alternative protein can reduce global environmental pollution and resource waste, and has health advantages such as zero cholesterol and low fat, reduces the risk of disease caused by meat products, and meets the concept of green and healthy consumption. At the same time, it effectively solves the sharp increase in the total meat demand brought about by population growth and urbanization. As the most similar meat substitute, alternative protein has a broad market prospect. [0003] Among them, plant protein comes from plants, is cheap, has comprehensive nutrition, is easily digested and absorbed by the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L19/00A23L31/00A23L27/00A23L29/256A23L29/244A23L29/00A23P20/25A23J3/16A23J3/22
CPCA23L7/10A23L19/05A23L31/00A23L27/70A23L29/256A23L29/244A23L29/06A23L29/015A23P20/25A23J3/16A23J3/227A23V2002/00A23V2250/5036A23V2250/1618A23V2250/1614A23V2250/5028A23V2250/5108A23V2250/506
Inventor 黄晓承漆嫚林法旺
Owner 必斐艾食品有限公司
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