Plant-based translucent shredded beef and preparation method thereof

A technology of shredded beef and base lamps, which is applied in the fields of plant protein processing, food science, and tissue treatment, can solve the problems of increasing the risk of chronic diseases, human dietary disorders, and emission of greenhouse gases, so as to improve product flavor, Suppresses odorous substances and reduces pollution

Active Publication Date: 2021-11-30
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current processing of livestock and meat products has brought many problems, such as occupying land, consuming resources, emitting greenhouse gases, etc., and causing a huge burden on the environment.
At the same time, long-term consumption of large amounts of livestock and meat products can also lead to dietary disorders and increase the risk of chronic diseases

Method used

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  • Plant-based translucent shredded beef and preparation method thereof
  • Plant-based translucent shredded beef and preparation method thereof
  • Plant-based translucent shredded beef and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] The preparation method of plant-based lampshade beef shreds:

[0040] Step 1: Prepare materials in proportion, 50 parts of wheat flour, 30 parts of soybean protein, 15 parts of highland barley flour, 0.3 part of white sugar, 0.1 part of caramel coloring, 0.2 part of cochineal red, 2 parts of chili oil, and 1.5 parts of stir-frying ingredients. The frying ingredients include chili noodles, light soy sauce, pepper oil, and cumin powder with a mass ratio of 3:1:0.7:0.5;

[0041] Step 2: Pour the uniformly mixed material into the hopper for high-moisture extrusion treatment. The process parameters are: the moisture content of the material is between 50% and 60%, the extrusion temperature is 150°C, and the screw speed is 250r / min;

[0042] Step 3: Passing the extrudate through a shredding machine, and the rotating speed of the shredding machine is 700 r / min, and then splitting it into long filaments;

[0043] Step 4. Stir fry the extrudate in an oil pan at 180°C, add the fr...

Embodiment 2

[0045] The preparation method of plant-based lampshade beef shreds:

[0046] Step 1: Prepare materials in proportion, 35 parts of wheat flour, 15 parts of soybean protein, 5 parts of highland barley flour, 0.2 part of white sugar, 0.1 part of caramel coloring, 0.2 part of cochineal red, 1.5 parts of pepper powder and 2 parts of stir-frying ingredients, wherein The frying ingredients include chili noodles, light soy sauce, pepper oil, and cumin powder with a mass ratio of 2:1:0.5:0.4;

[0047] Step 2: Pour the uniformly mixed material into the hopper for high-moisture extrusion treatment. The process parameters are: the moisture content of the material is between 40% and 80%, the extrusion temperature is 160°C, and the screw speed is 260r / min;

[0048] Step 3, passing the extrudate through a wire splitter, the rotating speed of the wire splitter is 500r / min, and split into long filaments;

[0049] Step 4: Stir fry the extrudate in an oil pan at 150°C, add the frying ingredient...

Embodiment 3

[0051]The preparation method of plant-based lampshade beef shreds:

[0052] Step 1: Prepare materials in proportion, 65 parts of wheat flour, 45 parts of soybean protein, 25 parts of highland barley flour, 0.5 parts of white sugar, 0.3 parts of caramel coloring, 0.3 parts of cochineal red, 2 parts of black pepper powder and 3 parts of stir-frying ingredients, The stir-frying ingredients include chili noodles, light soy sauce, pepper oil, and cumin powder with a mass ratio of 4:1:1:0.6;

[0053] Step 2: Pour the uniformly mixed material into the hopper for high-moisture extrusion treatment. The process parameters are: the moisture content of the material is between 40% and 80%, the extrusion temperature is 140°C, and the screw speed is 240r / min;

[0054] Step 3, passing the extrudate through a shredding machine, and the rotating speed of the shredding machine is 800r / min, and then splitting it into long filaments;

[0055] Step 4. Stir fry the extrudate in an oil pan at 200°C,...

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Abstract

The invention discloses plant-based translucent shredded beef, which is mainly prepared from the following formula in parts by weight: 35-65 parts of wheat flour, 15-45 parts of soybean protein, 5-25 parts of highland barley powder, 0.1-0.5 part of white granulated sugar, 0.5-1.5 parts of food coloring, 1.5-2.5 parts of spices and 1-3 parts of fried materials. The invention further discloses a preparation method of the plant-based translucent shredded beef. The taste, the appearance and the fiber structure of the prepared product can be comparable with those of commercially available translucent shredded beef, and the double requirements of consumers for taste and health are met.

Description

technical field [0001] The present invention relates to the field of food processing. More specifically, the present invention relates to a plant-based lampshade beef shred and a preparation method thereof. Background technique [0002] Dengying Beef Shredded Beef is a traditional meat product in my country. It is named after the thin and wide slices of meat that can pass through the Dengying. It has a history of more than 100 years. The traditional Dengying Beef Shredded Beef uses beef as the main raw material, and is processed through the processes of marinating, drying, drying, steaming, frying, and stir-frying. Infinity is a snack food that is deeply loved by consumers. However, the current processing of livestock and meat products has brought many problems, such as occupying land, consuming resources, and emitting greenhouse gases, which has caused a huge burden on the environment. At the same time, long-term consumption of large amounts of animal meat products will ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/117A23L27/00A23L27/10A23L5/10A23J3/16A23J3/22
CPCA23L7/117A23L27/00A23L27/10A23L5/12A23J3/16A23J3/22
Inventor 王强张金闯张玉洁陈琼玲李同庆刘丽胡晖
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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