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Preparation method and preparation mold of vegetarian duck neck with bone

A technology for duck neck and osteon, which is applied to the preparation method of duck neck with bone and the field of making molds, can solve the problem that the meat and the bones are scattered, the meat quality and chewiness of the duck neck cannot be satisfied, and the imitation meat products cannot be marinated and seasoned. and other problems, to meet the needs of the public, achieve mass production, and overcome the effects of mass production.

Pending Publication Date: 2021-04-13
深圳齐善食品有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Different production processes have different effects on the water absorption, oil retention rate and taste of soybean textured protein. At present, the imitation meat production process of soybean texture protein cannot satisfy the unique meat quality and chewiness of duck neck, and the imitation meat products made It is also impossible to carry out marinated seasoning, and in the prior art, due to the steps of stewing and seasoning after the synthesis of vegetarian meat and bones, the vegetarian meat and bones will be scattered, so it is impossible to make a bone-in duck neck close to duck neck. vegetarian duck neck

Method used

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  • Preparation method and preparation mold of vegetarian duck neck with bone
  • Preparation method and preparation mold of vegetarian duck neck with bone
  • Preparation method and preparation mold of vegetarian duck neck with bone

Examples

Experimental program
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preparation example Construction

[0036] Please refer to Figure 1-Figure 6 , a preparation method of duck neck with bone pigment, comprising the following steps:

[0037] S1: the mold for preparing plain duck neck includes an upper mold, a grooved lower mold and a first arc-shaped cover;

[0038] A side plate is respectively provided at both ends of the groove-shaped lower mold, and an arc-shaped gap matching the first arc-shaped cover plate is formed between the upper mold and the side plate;

[0039] The upper mold, the side plate and the first arc-shaped cover plate form a shaping cavity;

[0040] The top of the upper mold is provided with a first feeding port, and the top of the first arc-shaped cover plate is provided with a second feeding port that can communicate with the first feeding port;

[0041] First, inject the vegetarian duck meat mixture into the lower trough mold, and the injected vegetarian duck meat mixture accounts for 1 / 3 of the volume of the shaping cavity, place the vegetarian duck bo...

Embodiment 1

[0084] A kind of preparation method of duck neck with bone, comprising the following steps:

[0085] (1) Preparation of plain duck bones:

[0086] S11: Put konjac gum, keratin gum, locust bean gum, corn starch and water into a chopping machine, first chop and mix at 500-1000 rpm for 1 min; then chop and mix at 2500-3500 rpm for 1-5 min, and puff for 20 min Then, add calcium powder water, chop and mix again at 2500~3500rpm for 1min to obtain the raw material of plain duck bones;

[0087] Pour the raw duck bone raw material into the duck bone mold, cook at 85℃~95℃ for 30min~60min, set aside;

[0088] (2) Preparation of vegetarian duck meat:

[0089] S12: Mixing the shredded soybean texture protein and the emulsified vegetarian duck meat ingredients evenly to obtain a vegetarian duck meat mixture;

[0090] Specifically, S12 also includes S121 and S122;

[0091] S121: rehydrate the soybean textured protein, and mix the soybean textured protein and water in a volume ratio of 1:...

Embodiment 2

[0112] The difference between this embodiment and Embodiment 1 is as follows:

[0113] A kind of preparation method of duck neck with bone, comprising the following steps:

[0114] (1) Preparation of plain duck bones:

[0115] S11: Put konjac gum, keratin gum, locust bean gum, corn starch and water into a chopping machine, first chop and mix at 500 rpm for 1 min; then chop and mix at 2500 rpm for 5 min, and after puffing for 20 min, add calcium powder water , chopping and stirring again at 2500rpm for 1min to obtain the raw material of plain duck bones;

[0116] Pour the raw duck bones into the duck bone mold, cook at 85℃ for 60min, set aside;

[0117] (2) Preparation of vegetarian duck meat:

[0118] S12: Mixing the shredded soybean texture protein and the emulsified vegetarian duck meat ingredients evenly to obtain a vegetarian duck meat mixture;

[0119] Specifically, S12 also includes S121 and S122;

[0120] S121: rehydrate the soybean textured protein, and mix the so...

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Abstract

The invention discloses a preparation method and a preparation mold of a vegetarian duck neck with bone. The mold for preparing the vegetarian duck neck comprises an upper mold and a groove-shaped lower mold, wherein a side plate 22 is arranged at each of two ends of the groove-shaped lower mold; an arc-shaped gap matched with a first arc-shaped cover plate is formed between the upper mold and the side plates 22; the mold further comprises the first arc-shaped cover plate; the upper mold, the side plates 22 and the first arc-shaped cover plate form a shaping cavity; a first feeding hole is formed in the top of the upper mold; a second feeding hole communicated with the first feeding hole is formed in the top of the first arc-shaped cover plate; a vegetarian duck meat mixture is injected into the groove-shaped lower mold, and the injected vegetarian duck meat mixture accounts for 1 / 3 of the volume of the shaping cavity; the vegetarian duck bone is placed on the vegetarian duck meat mixture, and the upper mold is pressed on the groove-shaped lower mold; the first cover plate is inserted into the arc-shaped gap; and the vegetarian duck meat mixture sequentially passes through the first feeding hole and the second feeding hole to fill the residual space of the shaping cavity. The appearance of the vegetarian duck neck prepared by the preparation method is close to the meat quality, and the degree of closeness between the vegetarian duck neck and the duck neck is high.

Description

technical field [0001] The invention relates to the field of vegetarian food, in particular to a preparation method and a mould for making duck necks with bone marrow. Background technique [0002] Duck neck is one of the most popular snack foods. Most of the existing leisure duck neck foods on the market are mainly meat products, which are difficult to meet the requirements of vegetarian lovers and weight loss and fat reduction groups for snack foods, and eating duck necks with high antibiotic content makes human cells resistant to antibiotics. [0003] Soybean tissue protein is made of low-temperature soybean meal as the main raw material, and is prepared into a vegetable protein product with high protein content and rich fibrous texture through high temperature and high pressure. Soybean tissue protein has good water absorption and oil retention properties. After soaking and adding appropriate seasonings, it can be made into snack foods with different flavors. [0004] ...

Claims

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Application Information

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IPC IPC(8): A23L29/238A23L29/244A23L29/262A23L29/269A23L29/30A23L33/16A23L3/36A23L5/10A23J3/16A23P30/10
CPCA23L29/238A23L29/244A23L29/262A23L29/269A23L29/271A23L29/30A23L33/16A23L3/36A23L5/10A23L5/13A23J3/16A23P30/10A23V2002/00A23V2250/1578A23V2250/5066A23V2250/504A23V2250/507A23V2250/5118Y02A40/90
Inventor 普宏钢
Owner 深圳齐善食品有限公司
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