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Ingredients for improving quality and controlling safety of plant beef and processing method

A technology of safety control and processing method, applied in the field of food processing, can solve the problems of human injury, many additives, heavy beany smell, etc., to achieve the effect of ensuring safety and quality, correcting peculiar smell, and ensuring nutritional value

Pending Publication Date: 2022-04-12
广东真美食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, most of the plant-based beef products currently on the market have shortcomings such as many additives and a heavy beany smell. The improvement of the quality and safety of plant-based beef is a problem that needs to be solved, but the related technical problems need to be broken through
The existing technology mainly uses different chemical additives to cover up the beany smell, and too many chemical additives will cause harm to the human body on the other hand.

Method used

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  • Ingredients for improving quality and controlling safety of plant beef and processing method
  • Ingredients for improving quality and controlling safety of plant beef and processing method
  • Ingredients for improving quality and controlling safety of plant beef and processing method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] Soak 500g of vegetable beef in 1L of water containing 12.5g of citric acid. When soaking, the water temperature is kept at 65°C. After soaking for 2.5 hours, neutralize and remove the fishy smell. Add 37.5g of ingredients to the fishy vegetable beef for frying. Stir and fry at 10rpm at 55°C for 20 minutes, then raise the temperature to 95°C and stir-fry at 17rpm for 45 minutes; 20% of natural edible spices; 2% of taste peptides; 30% of white sugar; 20% of trehalose; 10% of maltitol; 10% of edible salt; 8% of cooking wine; It is composed of star anise, cinnamon bark, fennel, grass fruit and white Kou in equal mass ratio.

Embodiment 2

[0052] Soak 500g of vegetable beef in 1L of water containing 15g of malic acid. When soaking, the water temperature is kept at 60°C. After soaking for 3 hours, neutralize and remove the fishy smell. Add 25g of ingredients to the plant beef for frying. Stir and fry at 60°C for 40 minutes at 12rpm, then raise the temperature to 100°C and stir fry at 20rpm for 40min; finally stir and fry at 12rpm for 40min at low heat to obtain vegetable beef with a moisture content of 32%. Wherein the ingredients are composed of 10% natural edible spices; 5% taste peptide; 20% white granulated sugar; 30% trehalose; 15% maltitol; 15% edible salt; 5:2:4:2:1 Composition of star anise, cinnamon bark, fennel, tsaoguo, and white Kou.

Embodiment 3

[0054] Soak 500g of vegetable beef in 1L of water containing 10g of citric acid. When soaking, the water temperature is kept at 70°C. After soaking for 2 hours, neutralize and remove the fishy smell. Add 50g of ingredients to the plant beef for frying. Stir and fry at 7rpm at 50°C for 30 minutes, then raise the temperature to 90°C and stir fry at 15rpm for 30 minutes; finally, stir and fry at 7rpm on low heat for 30 minutes to obtain vegetable beef with a moisture content of 26%. Wherein the ingredients consist of 30% natural edible spices; 0.5% taste peptide; 40% white granulated sugar; 10% trehalose; 5% maltitol; 5% edible salt; 9.5% cooking wine; 4:3:5:1:3 star anise, cinnamon bark, fennel, grass fruit, white Kou composition.

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Abstract

The invention discloses an ingredient for improving quality and controlling safety of plant beef and a processing method.The ingredient takes natural edible spices, flavor peptide, white granulated sugar, trehalose, maltitol, edible salt and cooking wine as main components to replace chemical preservatives and fishy smell removing agents, and the beany flavor in the plant beef is reduced; in the processing process, the beany flavor of the plant beef is removed and the quality of the plant beef is improved by soaking, neutralizing and deodorizing and stir-frying, the plant beef is primarily neutralized and deodorized by soaking with organic acid, then the plant beef is stir-fried with ingredients, and the stir-frying temperature and time are controlled, so that the beany flavor in the plant beef is reduced and is close to the beef flavor; protein denaturation is avoided, and the safety and quality of the plant beef are guaranteed.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an ingredient and a processing method for quality improvement and safety control of vegetable beef. Background technique [0002] With the increasing demand of human beings for healthy food, vegetable meat prepared from vegetable protein is widely welcomed. Vegetable beef is made of high-quality plants, contains higher plant high-quality protein and more dietary fiber; and is low in fat, low in antibiotics and cholesterol, and the content of antibiotics and cholesterol can be controlled to zero, which is good for vegetarians, three high Consumers such as risk groups and middle-aged and elderly people are healthier. [0003] However, most plant-based beef products currently on the market have shortcomings such as many additives and a strong beany smell. The improvement of the quality and safety of plant-based beef is a problem that needs to be solved, but related technica...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L11/00A23L11/30
Inventor 陈楚锐陈慕璇庄沛锐谢戊埻陈晓漩庄献旭庄松涛刘妍兰
Owner 广东真美食品股份有限公司
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