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Process for preparing thin-layer artificial meat by heterogeneous spraying method

A technology of spray method and artificial meat, which is applied in the technical field of preparing thin-layer artificial meat by heterogeneous spray method, which can solve the problems of low toughness and poor taste, and achieve the effects of improving toughness, reducing thickness and improving toughness

Inactive Publication Date: 2021-01-29
珠海市澳加联盈生物科技有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The technical problem to be solved by the present invention is to provide a process for preparing thin-layer artificial meat by heterogeneous spraying method, so as to solve the problems of low toughness and poor taste of present artificial meat products

Method used

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  • Process for preparing thin-layer artificial meat by heterogeneous spraying method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Weigh 30g of soybean protein powder and put it in 1L of pure water, and mix it evenly under ultrasonic to obtain the emulsion of soybean protein; then weigh 5g of sodium alginate powder, put it in 100mL of pure water and mix it evenly, and mix it with soybean after ultrasonic dispersion The protein emulsion is mixed evenly to obtain the coagulation base phase in this embodiment;

[0030] Weigh a total of 5g of calcium bicarbonate, place it in 1L of pure water, stir the solution, then add a total of 1.0g of carrageenan, and ultrasonically stir and disperse to obtain a homogeneous mixed solution as an induced phase;

[0031] Weigh 5g of calcium lactate and dissolve it in 1L of purified water as a solidification solution for later use.

[0032] Raise the temperature of the induction phase and solidification base phase configured above to 45°C, spray the induction phase onto the surface of the solidification base phase after atomization, and let it stand for 25 minutes to i...

Embodiment 2

[0034] Weigh 40g of soybean protein powder, place it in 1L of pure water, and mix it uniformly under ultrasound to obtain an emulsion of soybean protein; then weigh 7g of sodium alginate powder, place it in 100mL of pure water, mix it evenly, and mix it with soybean after ultrasonic dispersion The protein emulsion is mixed evenly to obtain the coagulation base phase in this embodiment;

[0035] Take calcium chloride, calcium hydroxide and add up to 10g, place 1L pure water, stir solution, then add xanthan gum, methyl cellulose and add up to 5g, ultrasonic stirring disperses, obtains homogeneous mixed solution, as induced phase;

[0036] Weigh 20g of calcium lactate and dissolve it in 1L of purified water as a solidification solution for later use.

[0037] Raise the temperature of the induction phase and solidification base phase configured above to 55°C, spray the induction phase onto the surface of the solidification base phase after atomization, and let it stand for 20 minu...

Embodiment 3

[0039] Weigh 50g of soybean protein powder, place it in 1L of pure water, and mix it uniformly under ultrasonic to obtain an emulsion of soybean protein; then weigh 8g of sodium alginate powder, place it in 100mL of pure water, mix it evenly, and mix it with soybean after ultrasonic dispersion The protein emulsion is mixed evenly to obtain the coagulation base phase in this embodiment;

[0040] Take calcium carbonate, calcium hydroxide and add up to 15g, place 1L pure water, stir solution, then add konjac gum, guar gum, agar, sodium alginate and add up to 10g, ultrasonic stirring disperses, obtains homogeneous mixed solution, as induction phase;

[0041] Weigh 25g of calcium lactate and dissolve it in 1L of purified water as a solidification solution for later use.

[0042] Raise the temperature of the induction phase and solidification base phase configured above to 65°C, spray the induction phase onto the surface of the solidification base phase after atomization, and let it...

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Abstract

The invention relates to processing of artificial meat food, and belongs to the field of food processing. The invention relates to a process for preparing thin-layer artificial meat by a heterogeneousspraying method, which comprises the following steps: preparing a protein emulsion and a gel aqueous solution into a solidification base phase, and preparing a condensed ionic salt I solution and a thickener into an induction phase; atomizing the induction phase, spraying the induction phase onto the surface of the solidification base phase, inducing to form a condensation film on the surface ofthe solidification base phase, and transferring the condensation film into a curing solution for curing to obtain the thin-layer artificial meat. The prepared thin-layer artificial meat product can becompletely softened after being soaked in water for a short time, and the structural toughness of the thin-layer artificial meat product can still be effectively kept even if the thin-layer artificial meat product is soaked for 240 min for a long time, and the thin-layer artificial meat product cannot be pulverized. The thickness of the thin-layer artificial meat prepared by the process is controlled to be less than 1mm, and the taste and the toughness of the thin-layer artificial meat are obviously improved compared with those of the existing commercially available products.

Description

technical field [0001] The invention relates to the processing of artificial food, in particular to a process for preparing thin-layer artificial meat by heterogeneous spraying method. Background technique [0002] With the continuous improvement of residents' living standards, more and more people pay more and more attention to healthy diet. Animal meat products such as cattle, sheep and pigs contain a lot of saturated fat, which has always been an important predisposing factor for cardiovascular diseases. Artificial meat with soybean protein as the main ingredient contains rich types of protein, high amino acid content, and very low fat content. It is gradually used as a healthy food in various food processing industries and daily catering. [0003] All raw materials of artificial meat products processed and prepared in the prior art are derived from plant components such as soybeans and gluten. The processing technology mostly adopts mechanical crushing, the emulsion is...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/16A23P20/18A23L33/185A23L29/20A23L29/00A23L29/244A23L29/238A23L29/269A23L29/262A23L29/25A23L29/256
CPCA23J3/16A23P20/18A23L33/185A23L29/20A23L29/015A23L29/244A23L29/238A23L29/269A23L29/262A23L29/25A23L29/256A23V2002/00A23V2200/30A23V2250/5488A23V2250/5024A23V2250/5028A23V2250/5036A23V2250/504A23V2250/506A23V2250/5066A23V2250/5086
Inventor 易菡周锦源
Owner 珠海市澳加联盈生物科技有限公司
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