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Plant pork skin and preparation method thereof

A meat skin and plant technology, which is applied to the field of vegetable meat skin and its preparation, can solve the problems of large difference in taste and flavor, unattractive appearance, etc., and achieve the effects of high chewiness and toughness, improved viscosity and high hardness of finished products.

Pending Publication Date: 2022-04-01
SHENZHEN XINGQILING FOOD TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing products are either unattractive in appearance, or have a large difference in taste and flavor from real meat skin, so there is still a lot of room for improvement in the production of plant-sourced meat skin

Method used

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  • Plant pork skin and preparation method thereof
  • Plant pork skin and preparation method thereof
  • Plant pork skin and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A kind of vegetable skin, its composition and preparation method are:

[0033] Adopt the raw material of following weight ratio: water 100g, curdlan gum 10g, solid vegetable oil (in this embodiment is palm oil, the same below) 6g, soybean protein 1g, phosphate starch 1g, konjac flour 1g, sodium hydroxide 0.5 g. The preparation and production steps of vegetable skin include:

[0034] Step 1. Melt the vegetable oil for later use: heat the solid vegetable oil above 50°C for 12 minutes until completely melted, and then set aside.

[0035] Step 2. Emulsion preparation: mix water and soybean protein, cut, stop after foaming, add vegetable oil in liquid state in step 1, cut for 30 seconds until emulsified evenly.

[0036] Step 3, mixing and stirring: add curdlan, phosphate starch, and konjac flour to the emulsion prepared in step 2, and stir evenly.

[0037] Step 4, adjust pH: add sodium hydroxide to the mixed material obtained in step 3, and stir rapidly for 10 s.

[0038...

Embodiment 2

[0040] Embodiment 2 Compared with Example 1, seasoning was added, and the addition amount and operation steps of other ingredients were completely consistent with Example 1.

[0041] A kind of vegetable skin, its composition and preparation method are:

[0042] The following raw materials are used in the following weight ratio: 100g of water, 10g of curdlan gum, 6g of solid vegetable oil, 1g of soybean protein, 1g of phosphate starch, 1g of konjac flour, 0.5g of sodium hydroxide, 0.5g of edible salt, 0.5g of white sugar, Essence 0.5g, yeast extract 0.3g. The preparation and production steps of vegetable skin include:

[0043] Step 1. Melt the vegetable oil for later use: heat the solid vegetable oil above 50°C for 12 minutes until completely melted, and then set aside.

[0044] Step 2. Emulsion preparation: mix water and soybean protein, cut, stop after foaming, add vegetable oil in liquid state in step 1, cut for 30 seconds until emulsified evenly.

[0045] Step 3, mixing ...

Embodiment 3

[0049] Embodiment 3 Compared with Example 2, the addition amount of curdlan has been increased, and the addition amount and operation steps of other components are completely consistent with Example 2.

[0050] A kind of vegetable skin, its composition and preparation method are:

[0051] Raw materials with the following weight proportions are used: 100g of water, 12g of curdlan gum, 6g of solid vegetable oil, 1g of soybean protein, 1g of phosphate starch, 1g of konjac flour, 0.5g of sodium hydroxide, 0.5g of edible salt, 0.5g of white sugar, Essence 0.5g, yeast extract 0.3g. The preparation and production steps of vegetable skin include:

[0052] Step 1. Melt the vegetable oil for later use: heat the solid vegetable oil above 50°C for 12 minutes until completely melted, and then set aside.

[0053] Step 2. Emulsion preparation: Mix water and soybean protein evenly, shear, stop after foaming, add vegetable oil in liquid state in step 1, and shear for 30 seconds until the emu...

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Abstract

The invention discloses plant pork skin and a preparation method thereof. The plant pork skin comprises the following components: water, curdlan, solid vegetable oil, soybean protein, phosphate starch, konjaku flour and sodium hydroxide. The preparation method comprises the following steps: heating and melting solid vegetable oil into liquid vegetable oil; uniformly mixing the water and the soybean protein, shearing, and adding the vegetable oil in a liquid state; then adding curdlan, phosphate starch and konjaku flour; and finally adding sodium hydroxide, stirring, placing on a mold, tabletting and molding, and heating in a steam box. The plant pork skin disclosed by the invention is low in fat and low in cholesterol, and has the appearance, taste and flavor similar to those of pork skin.

Description

technical field [0001] The invention relates to the technical field of functional food, in particular to a vegetable skin and a preparation method thereof. The invention provides a low-fat, low-cholesterol vegetable skin. Background technique [0002] Meat food is an important source of high-quality protein, and fat is one of the three major nutrients that the human body must ingest every day, and is the main energy source in food. In recent years, with the improvement of people's living standards, the global per capita meat consumption has shown a rapid growth trend. Some innovative products similar to animal meat have gradually appeared on the market, providing consumers with new plant protein substitutes. So far, there have been many studies on fat analogues and vegetarian meat products, but there are still few researches and products on vegetarian meat skin, and there are no mature plant meat skin products on the market. Existing products either have an unattractive ap...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/219A23L29/244A23L29/269
CPCA23L29/244A23L29/269A23L29/219
Inventor 李健李岩
Owner SHENZHEN XINGQILING FOOD TECH CO LTD
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