Plant-based snowflake-like chicken nuggets and preparation process thereof

Abstract

The invention discloses plant-based snowflake-like chicken nuggets and the preparation process thereof, soybean drawing protein and peanut drawing protein are adopted as main raw material formulas, and through the synergistic effect of various ingredients, the product has good tissue form, taste and flavor. The production process is clear, the parameters are accurate, the utilization rate of raw materials is high, the taste and color of the prepared snowflake-like chicken nuggets can well simulate those of really fried chicken nuggets, and the snowflake-like chicken nuggets are rich in dietary fibers and proteins and do not contain cholesterol.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a plant-based snowflake chicken nugget and a preparation process thereof. Background technique [0002] As people pay more attention to environmental protection and their own health, artificial meat has gradually emerged in the market. There are currently two research directions for artificial meat, one is plant-based artificial meat, a high-protein product that uses plant-based protein as a raw material to imitate the shape, color and flavor of meat; the other is cell-cultured meat, which is derived from animal muscle Cells are extracted from tissues, and animal tissue meat is produced by in vitro cell culture, tissue engineering and other technologies. For plant-based artificial meat, its protein and fat content are almost the same as real animal meat, but the saturated fatty acid is reduced by nearly 50%, and it does not contain cholesterol at all. Compar...

AI Technical Summary

Problems solved by technology

In the whole process, the basic parameters are explained, but there is a problem of unclear description. In the wire-removing process, a large range is given for the speed and time of the machine, and the wire-removing process is the quality control of subsequent products. The main influencing factors, a slight change will have an impact on the formability and texture of the product, and the parameter range is too large to make product reproducibility difficult to achieve

In addition, after dismantling, the appearance characteristics and effects of the product are not described, nor is the process of forming the product described, which will cause many problems in industrial applications.

In terms of flavor, it is only seasoned with spicy sauce and beef extract of animal origin to give the product a characteristic flavor, but the beany smell of soybean protein has never been described and processed. The paste flavor only affects the bottom taste of the product. It has little effect on the flavor of the product, and the real effect may not be ideal

Before frying, the product needs to be evenly coated with a layer of syrup. The surface area of ​​the wire-drawn protein after dismantling is greatly increased. After brushing with syrup and then frying, the resulting product is not in line with the current food production trend of pursuing low-sugar and low-fat health. , it is difficult to be recognized by the majority of consumers

[0005] In the existing research on plant-based artificial meat, the focus is often on the innovation of the formula, that is, the novelty of the raw and auxiliary materials used, and the use of emerging raw and auxiliary materials to impart some new effects to the product, but there is a lack of research on the production of plant-based artificial meat patties. The in-depth study of the process is only a brief description, lacking the support of parameters and specific process operation instructions, making it difficult to reproduce the product and realize production on the ground

If it can make up for the problems of incomplete research on existing processes and unclear process descriptions, it will provide a reliable reference for subsequent in-depth research on plant-based artificial meat