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Pre-forming process of vegetable protein meat and vegetable protein meat product thereof

A vegetable protein meat and preforming technology, which is applied in the preforming process of vegetable protein meat and the field of vegetable protein meat products, and can solve the problems affecting the flavor of food

Active Publication Date: 2020-10-30
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

After the glucomannan in konjac gum becomes gelatinous, its viscosity changes with the temperature. Only under alkaline conditions can it become a thermally irreversible gel, which can be used in vegetable protein meat. However, the resulting alkali Taste, which greatly affects the flavor of food

Method used

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  • Pre-forming process of vegetable protein meat and vegetable protein meat product thereof
  • Pre-forming process of vegetable protein meat and vegetable protein meat product thereof
  • Pre-forming process of vegetable protein meat and vegetable protein meat product thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0029] This embodiment provides a preforming process for vegetable protein meat, and the specific processing steps are as follows:

[0030] (1) Rehydration, soak the soybean silk protein in a 40°C water bath until there is no hard core;

[0031] (2) Washing and dehydration, repeatedly washing the rehydrated soybean silk protein until the washed water is basically colorless, after washing, put it into a dehydrator for dehydration, repeat three times until the protein is basically constant;

[0032] (3) Dismantling and chopping, put the dehydrated soybean silk protein into a dismantling machine (Braun FP3010) to dismantle the dissected silk, and use the chopping machine to cut the dismantled silk into pieces with a length of 0.5cm and a width of 0.1~0.5cm ;

[0033] (4) Dissolve the mixture of agar and sodium alginate (the mass ratio of agar and sodium alginate is 1:1) into distilled water to obtain an aqueous solution of agar sodium alginate, mix citric acid and palm oil to ob...

Embodiment 2

[0035] Embodiment 2 (comparative example 1, without washing)

[0036] This embodiment provides a preforming process for vegetable protein meat, and the specific processing steps are as follows:

[0037] This embodiment provides a preforming process for vegetable protein meat, and the specific processing steps are as follows:

[0038] (1) Rehydration, soak the soybean silk protein in a 40°C water bath until there is no hard core;

[0039] (2) Dehydration, the soybean silk protein after rehydration is directly dehydrated until the protein is basically constant weight;

[0040] (3) Dismantling and chopping, put the dehydrated soybean silk protein into a dismantling machine (Braun FP3010) to dismantle the dissected silk, and use the chopping machine to cut the dismantled silk into pieces with a length of 0.5cm and a width of 0.1~0.5cm ;

[0041] (4) Dissolve the mixture of agar and sodium alginate (the mass ratio of agar and sodium alginate is 1:1) into distilled water to obtai...

Embodiment 3

[0043] Embodiment 3 (comparative example 2, without sustained-release solution)

[0044] This embodiment provides a preforming process for vegetable protein meat, and the specific processing steps are as follows:

[0045] (1) Rehydration, soak the soybean silk protein in a 40°C water bath until there is no hard core;

[0046] (2) Washing and dehydration, repeatedly washing the rehydrated soybean silk protein until the washed water is basically colorless, after washing, put it into a dehydrator for dehydration, repeat three times until the protein is basically constant;

[0047] (3) Dismantling and chopping, put the dehydrated soybean silk protein into a dismantling machine (Braun FP3010) to dismantle the dissected silk, and use the chopping machine to cut the dismantled silk into pieces with a length of 0.5cm and a width of 0.1~0.5cm ;

[0048] (4) Put the soybean silk-drawn protein prepared in (3) into a cooking machine, stir and mix evenly at a low speed, add konjac gum an...

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Abstract

The invention discloses a pre-forming process of vegetable protein meat and a vegetable protein meat product, and the pre-forming process comprises the following steps: adding plant structured proteininto water for soaking to obtain rehydrated plant structured protein; immersing the rehydrated plant structured protein in distilled water for washing until the washed water has no color, and dehydrating to obtain washed and dehydrated plant structured protein; washing dehydrated plant structured protein, removing shreds, chopping, adding alkaline water, konjac glucomannan, starch, salt, monosodium glutamate, a yeast extract and soy sauce, uniformly stirring, adding the prepared acid slow-release emulsion, and uniformly mixing; and adding essence to adjust the flavor of the meat, uniformly stirring, and carrying out steam heating molding to obtain the vegetable protein meat. According to the pre-forming process of the vegetable protein meat, the problem of alkaline taste caused by alkalidissolution of konjac gum and the problem of peculiar smell of vegetable protein are solved, and the finally prepared finished product is close to real meat in taste and good in flavor.

Description

technical field [0001] The invention belongs to the field of vegetable protein meat preparation, and in particular relates to a preforming process of vegetable protein meat and a vegetable protein meat product. Background technique [0002] Plant protein meat, also known as simulated meat and artificial meat, is different from traditional "imitation" vegetarian meat. It is a "video version" of animal meat, and its meat structure, flavor, taste, etc. are infinitely close to real meat. Plant protein meat has broad prospects for development. From an environmental point of view, it is a major solution to the problem of human survival. It can ensure a sustainable and stable "meat output" in the future and meet the nutritional needs of human survival. From a health perspective, vegetable protein meat can reduce the health risks caused by high fat and high cholesterol. [0003] Konjac gum has the characteristics of thickening, water absorption and gelling, and can be used in vario...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/14A23J3/26A23J3/22A23J3/16A23J3/18
CPCA23J3/14A23J3/16A23J3/18A23J3/227A23J3/26
Inventor 王召君徐姣陈洁周景文何志勇曾茂茂秦昉
Owner JIANGNAN UNIV
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