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Vegetable meat sausage and preparation method thereof

A production method and plant technology, applied in the fields of food science, vegetarian ingredients (meat-free), food ingredients as emulsifiers, etc., can solve the problems of not moisturizing the mouth, dry and hard product texture, and great differences.

Pending Publication Date: 2021-01-22
苏州闻达食品配料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Existing vegetarian products are mainly concentrated soybean protein, textured soybean protein or pea protein. The texture and taste of the product are quite different from real pork sausages. The main performance is that the texture of the product is dry and hard, not moist, and the beany smell is prominent etc. Some vegans are its main consumers, but most people do not accept this product, and the sales volume is not large

Method used

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  • Vegetable meat sausage and preparation method thereof
  • Vegetable meat sausage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A plant meat sausage, the raw materials include 15-40% of vegetable protein, 10-20% of vegetable oil, 1-5% of water-soluble colloid, 1-10% of starch, 0.2-5% of emulsifier, and flour products in parts by weight. Improver 0.1-1%, seasoning and essence 1-10%, and the rest is ice water.

[0030] The invention makes full use of the unique characteristics of wheat protein, such as elasticity, extensibility and ability to form a network structure. At the same time, colloids and emulsifiers are used to supplement the problems of insufficient emulsification of wheat protein and poor oil retention effect. Use the improver to stabilize and improve the formed system to obtain a controllable and suitable taste, and then use seasonings and essences to improve the aroma and taste of the product, so as to obtain a perfect vegetable meat product.

[0031] Wherein said vegetable protein is wheat protein;

[0032] The vegetable oil mentioned therein is soybean oil, salad oil, sunflower ...

Embodiment 2

[0047] Example 2 Original Vegetarian Sausage

[0048] raw material:

[0049] Wheat protein 25%, salad oil 15%, ice water 46.6%, sodium caseinate 0.8%, acetylated distarch phosphate 3%, sodium alginate 2%, ascorbic acid 0.1%

[0050] seasoning:

[0051] Salt 1.2%, Sugar 2%, Original Sausage Seasoning 4.3%

[0052] Process:

[0053] 1 Add the emulsified salad oil and ice water to the chopping machine, turn on the chopping and mixing to high speed, slowly add wheat protein, soybean protein, sodium caseinate, acetylated distarch phosphate, sodium alginate and sodium ascorbate, and chop until After the filling is thick, turn to low speed and mix;

[0054] Then add the seasoning, chop and mix at a low speed for about 5 minutes, until the filling no longer sticks to the chopping pot, stop;

[0055] 2 Refrigerate and let the stuffing transfer to a 4-10 degree refrigerator for 2 hours;

[0056] 3 Filling Use a vacuum sausage filling machine and plastic casings for filling.

[00...

Embodiment 3

[0061] raw material:

[0062]Wheat protein 35%, salad oil 20%, ice water 36.7%, sodium caseinate 2%, potato starch 5%, sodium alginate 1%, L-cysteine ​​hydrochloride 0.2%, ascorbic acid 0.1%

[0063] seasoning:

[0064] Salt 1.4%, Sugar 4%, Plain Sausage Seasoning 4.3%

[0065] Process:

[0066] 1 Add the emulsified salad oil and ice water to the chopping machine, turn on the chopping to high speed, slowly add wheat protein, sodium caseinate, starch, sodium alginate, ascorbic acid, L-cysteine ​​hydrochloride, and chop When the filling is thick, turn to low speed and mix;

[0067] Then add the seasoning, chop and mix at a low speed for about 5 minutes, until the filling no longer sticks to the chopping pot, stop;

[0068] 2 Refrigerate and let the stuffing transfer to a 4-10 degree refrigerator for 2 hours;

[0069] 3 Filling Use a vacuum sausage filling machine and plastic casings for filling.

[0070] 4. The matured and filled sausages are directly sterilized in a high-...

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Abstract

The invention belongs to the field of food, and provides a vegetable meat sausage and a preparation method thereof. The vegetable meat sausage comprises the following raw materials by weight: 15-40% of vegetable protein, 10-20% of vegetable oil, 1-5% of water-soluble colloid, 1-10% of starch, 0.2-5% of an emulsifier, 0.1-1% of a flour product improver, 1-10% of seasonings and essence and the balance of ice water. The vegetable meat sausage is prepared by adding seasonings and non-meat-source essence and performing chopping, stirring, filling or high-temperature sterilization and packaging processes. The process formula of the prepared vegetable meat sausage can be used for preparing sausages, vegetable meat hams or vegetable meat products with other shapes or filling modes. The vegetable meat sausage has the unique elastic and crisp feeling and shredded meat feeling of the chopped meat sausage, has the protein content up to 20% or above, and is a high-protein vegetarian product.

Description

technical field [0001] The invention relates to the technical field of food, and relates to a vegetable meat sausage and a preparation method thereof. Background technique [0002] In recent years, with the awakening of people's health requirements, vegetarian products have been sought after by consumers because of their low carbon emissions, low fat and high protein. Many food companies and investment institutions have joined the ranks of vegetarian product development and promotion. [0003] Existing vegetarian products are mainly concentrated soybean protein, textured soybean protein or pea protein. The texture and taste of the product are quite different from real pork sausages. The main performance is that the texture of the product is dry and hard, not moist, and the beany smell is prominent etc. Some vegetarians are its main consumers, but most people do not accept this product, and the sales volume is not large. Contents of the invention [0004] In order to solve...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/00A23L29/10A23P20/25
CPCA23L29/015A23L29/035A23L29/04A23L29/045A23L29/10A23P20/25A23V2002/00A23V2200/14A23V2200/222A23V2200/262A23V2250/1578A23V2250/18A23V2250/5026A23V2250/51082A23V2250/51088A23V2250/5118A23V2250/5486A23V2250/708
Inventor 雪芳军熊玮
Owner 苏州闻达食品配料有限公司
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