CN106615711A - Preparation technology of plant protein simulated lean meat - Google Patents

Preparation technology of plant protein simulated lean meat Download PDF

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Publication number
CN106615711A
CN106615711A CN201710045081.0A CN201710045081A CN106615711A CN 106615711 A CN106615711 A CN 106615711A CN 201710045081 A CN201710045081 A CN 201710045081A CN 106615711 A CN106615711 A CN 106615711A
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CN
China
Prior art keywords
preparation technology
lean meat
essence
vegetable protein
emulates
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201710045081.0A
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Chinese (zh)
Inventor
陈振录
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Jiangsu Kangbei Pet Food Co Ltd
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Jiangsu Kangbei Pet Food Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Publication date
Application filed by Jiangsu Kangbei Pet Food Co Ltd filed Critical Jiangsu Kangbei Pet Food Co Ltd
Priority to CN201710045081.0A priority Critical patent/CN106615711A/en
Publication of CN106615711A publication Critical patent/CN106615711A/en
Pending legal-status Critical Current

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Abstract

The present invention discloses a preparation technology of plant protein simulated lean meat. The plant protein simulated lean meat contains the following components: a main material and an accessory material. The main material is plant proteins and the accessory material is an additive. Beneficial effects are as follows: the plant proteins are used as the main materials, the plant proteins are puffed to form the products, and an appearance consistency of the products is controllable. After the products are subjected to the puffing, the products are easy for digestion and absorption. Beneficial effects are as follows: the high plant proteins are subjected to a multi-air hole pressing to form tissue protein fibers, so that the products are greatly enhanced in the toughness.

Description

A kind of vegetable protein emulates lean meat preparation technology
Technical field
The invention belongs to pet food processing technique field, and in particular to a kind of vegetable protein emulates lean meat preparation technology.
Background technology
In pet food, meat products based on griskin, through dry processing pet food is made with Fresh Grade Breast, its product Product outward appearance uniformity, is limited by raw material and is extremely difficult to require, especially the profile size of Pork product, and weight size is equal There is relatively large deviation.From pet owner to animal derived raw material to there is worry in health.
Therefore, invent a kind of vegetable protein emulation lean meat preparation technology and seem very necessary.
The content of the invention
It is an object of the invention to provide a kind of vegetable protein emulates lean meat preparation technology, to solve above-mentioned background technology in The problem of proposition.
For achieving the above object, the present invention provides following technical scheme:A kind of vegetable protein emulates lean meat preparation technology, into Divide as follows:Major ingredient and auxiliary material, major ingredient is vegetable protein, and auxiliary material is additive.
A kind of vegetable protein emulates lean meat preparation technology, and step is as follows:
(1)Feedstock treating:
A. soybean protein isolate, tanimoto powder, flour, cornstarch, pet essence, dusty yeast are weighed in mixer according to consumption Stir;
B. chicken, glycerine, gelatin, xanthans, water are broken into even slurry in beater standby.
C. the slurry that upper b step is accomplished fluently is put into a steps and is stirred;
(2)Extrusion is expanded
Double screw extruder operating procedure:
A. host power supply is opened;
B. main lubricating oil pump and water pump are opened;
C. design temperature is respectively from an area to tenth area:90℃、105℃、105℃、125℃、125℃;
E. host switch is opened when temperature reaches preset value, speed is transferred to 35Hz;Feeding is switched, and speed is transferred to 30Hz, while Feeding goes out appropriate addition pure water;
F. when machine material is extruded as the little ball of softness, shutdown loads a die immediately;
G. conveyer is opened, governing speed treats that machine discharging is uniform, adjusts die width to demand size and weight;
H. main frame speed is adjusted to 30-50Hz;Rate of feeding is to 30-50Hz;
I. rotary cutting method is adopted after expanded, the sheet for cutting is immediately entered expanded pore is discharged in tablet press machine, form tight Close fibrage;Drying is dried 3-4 hours at 75 DEG C, standby;
(3)Size mixing
A. after slurry each composition is accurately weighed, it is put into high speed cutmixer and breaks into homogeneous paste.
B. dried expanded 50kg is weighed, in being placed on paste mixer, the slurry that 10kg is mixed up is weighed, while rotating expanded Piece, while being slowly added to the slurry for mixing up;
C. when slurry absorption is on expanded surface, 65 DEG C of hot blasts are passed through in paste mixer, are not glued between rear panel and piece within about 2 hours Paste mixer is poured out when glutinous, being uniformly placed in mesh sheet to overlap;
D. drying is dried 4-5 hours at 65 DEG C;
E. cool down, detect qualified rear packaging.
Preferably, described vegetable protein includes soybean protein, zein, peanut protein, tanimoto powder, rice protein Deng one or more mixtures in plant type albumen;The mass ratio of described vegetable protein is between 40-90%.
Preferably, described additive includes NMF, pet phagostimulant, emulsifying agent, nourishing additive agent, essence, anti-corrosion One or more combination in agent, food coloring.
Preferably, it is described size mixing including in dusty yeast, chicken, pork, essence one or more, formed in product surface One layer of taste, it is ensured that the palatability of product.
Preferably, the raw material proportioning of puffing material part:Soybean protein isolate 43.3944%, tanimoto powder 19.2864%, flour 19.2864%th, cornstarch 14.4648%, dusty yeast 1.4465%, potassium sorbate 0.1929%, pet essence 1.9286%;Water 20%.Size mixing proportioning:Chicken 90%, glycerine 5%, salt 1%, white sugar 1%, gelatin 1%, pet essence 1.5%, potassium sorbate 0.02%, chicken Meat essence 0.26%, xanthans 0.22%.
Preferably, it is described size mixing including chicken 90%, glycerine 5%, salt 1%, white sugar 1%, gelatin 1%, pet essence 1.5%, Potassium sorbate 0.02%, chicken essence 0.26%, xanthans 0.22%.
The technique effect and advantage of the present invention:Vegetable protein emulation lean meat preparation technology, will pass through based on vegetable protein The product formed after expanded, forces controllable in the outward appearance uniformity of product;Product is digested and assimilated through the expanded product that is easier to.It is high The histone fiber that vegetable protein is formed after the compacting of many pores causes the toughness of product greatly to be strengthened.
Description of the drawings
Fig. 1 is the structural representation of the present invention.
Specific embodiment
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described, Obviously, described embodiment is only a part of embodiment of the invention, rather than the embodiment of whole.Based in the present invention Embodiment, the every other embodiment that those of ordinary skill in the art are obtained under the premise of creative work is not made, all Belong to the scope of protection of the invention.
A kind of vegetable protein emulates lean meat preparation technology, and step is as follows:
(1)Feedstock treating:
A. soybean protein isolate, tanimoto powder, flour, cornstarch, pet essence, dusty yeast are weighed in mixer according to consumption Stir;
B. chicken, glycerine, gelatin, xanthans, water are broken into even slurry in beater standby.
C. the slurry that upper b step is accomplished fluently is put into a steps and is stirred;
(2)Extrusion is expanded:
Double screw extruder operating procedure:
A. host power supply is opened;
B. main lubricating oil pump and water pump are opened;
C. design temperature is respectively from an area to tenth area:90℃、105℃、105℃、125℃、125℃;
E. host switch is opened when temperature reaches preset value, speed is transferred to 35Hz;Feeding is switched, and speed is transferred to 30Hz, while Feeding goes out appropriate addition pure water;
F. when machine material is extruded as the little ball of softness, shutdown loads a die immediately;
G. conveyer is opened, governing speed treats that machine discharging is uniform, adjusts die width to demand size and weight;
H. main frame speed is adjusted to 30-50Hz;Rate of feeding is to 30-50Hz;
I. rotary cutting method is adopted after expanded, the sheet for cutting is immediately entered expanded pore is discharged in tablet press machine, form tight Close fibrage;Drying is dried 3-4 hours at 75 DEG C, standby;
(3)Size mixing:
A. after slurry each composition is accurately weighed, it is put into high speed cutmixer and breaks into homogeneous paste.
B. dried expanded 50kg is weighed, in being placed on paste mixer, the slurry that 10kg is mixed up is weighed, while rotating expanded Piece, while being slowly added to the slurry for mixing up;
C. when slurry absorption is on expanded surface, 65 DEG C of hot blasts are passed through in paste mixer, are not glued between rear panel and piece within about 2 hours Paste mixer is poured out when glutinous, being uniformly placed in mesh sheet to overlap;
D. drying is dried 4-5 hours at 65 DEG C;
E. cool down, detect qualified rear packaging.
Preferably, described vegetable protein includes soybean protein, zein, peanut protein, tanimoto powder, rice protein Deng one or more mixtures in plant type albumen;The mass ratio of described vegetable protein is between 40-90%.
Further, described additive includes NMF, pet phagostimulant, emulsifying agent, nourishing additive agent, essence, anti- One or more combination in rotten agent, food coloring.
Further, it is described size mixing including in dusty yeast, chicken, pork, essence one or more, in product surface shape Into one layer of taste, it is ensured that the palatability of product.
Further, the raw material proportioning of puffing material part:Soybean protein isolate 43.3944%, tanimoto powder 19.2864%, face Powder 19.2864%, cornstarch 14.4648%, dusty yeast 1.4465%, potassium sorbate 0.1929%, pet essence 1.9286%;Water 20%;Size mixing proportioning:Chicken 90%, glycerine 5%, salt 1%, white sugar 1%, gelatin 1%, pet essence 1.5%, potassium sorbate 0.02%, chicken Meat essence 0.26%, xanthans 0.22%.
Further, it is described to size mixing including chicken 90%, glycerine 5%, salt 1%, white sugar 1%, gelatin 1%, pet essence 1.5%th, potassium sorbate 0.02%, chicken essence 0.26%, xanthans 0.22% are further.
Using the invention technical scheme, or those skilled in the art is under the inspiration of technical solution of the present invention, design Go out similar technical scheme, and reach above-mentioned technique effect, fall into protection scope of the present invention.

Claims (9)

1. a kind of vegetable protein emulates lean meat preparation technology, it is characterised in that composition is as follows:Major ingredient and auxiliary material, major ingredient is plant egg In vain, auxiliary material is additive.
2. a kind of vegetable protein emulates lean meat preparation technology, it is characterised in that step is as follows:
(1)Feedstock treating:
A. soybean protein isolate, tanimoto powder, flour, cornstarch, pet essence, dusty yeast are weighed in mixer according to consumption Stir;
B. chicken, glycerine, gelatin, xanthans, water are broken into even slurry in beater standby.
The slurry that upper b step is accomplished fluently is put into a steps and is stirred by 3.c.;
(2)Extrusion is expanded:
Double screw extruder operating procedure:
A. host power supply is opened;
B. main lubricating oil pump and water pump are opened;
C. design temperature is respectively from an area to tenth area:90℃、105℃、105℃、125℃、125℃.
4.e. opens host switch when temperature reaches preset value, and speed is transferred to 35Hz;Feeding is switched, and speed is transferred to 30Hz, together When feeding go out appropriate to add pure water;
F. when machine material is extruded as the little ball of softness, shutdown loads a die immediately;
G. conveyer is opened, governing speed treats that machine discharging is uniform, adjusts die width to demand size and weight;
H. main frame speed is adjusted to 30-50Hz;Rate of feeding is to 30-50Hz;
I. rotary cutting method is adopted after expanded, the sheet for cutting is immediately entered expanded pore is discharged in tablet press machine, form tight Close fibrage;Drying is dried 3-4 hours at 75 DEG C, standby;
(3)Size mixing:
A. after slurry each composition is accurately weighed, it is put into high speed cutmixer and breaks into homogeneous paste;
B. dried expanded 50kg is weighed, in being placed on paste mixer, the slurry that 10kg is mixed up is weighed, while rotate expanded, one While being slowly added to the slurry for mixing up;
C. when slurry absorption is on expanded surface, 65 DEG C of hot blasts are passed through in paste mixer, are not glued between rear panel and piece within about 2 hours Paste mixer is poured out when glutinous, being uniformly placed in mesh sheet to overlap;
D. drying is dried 4-5 hours at 65 DEG C;
E. cool down, detect qualified rear packaging.
5. a kind of vegetable protein according to claim 1 emulates lean meat preparation technology, it is characterised in that:Described plant egg It is white including soybean protein, zein, peanut protein, tanimoto powder, rice protein etc. one or more in plant type albumen Mixture;The mass ratio of described vegetable protein is between 40-90%.
6. a kind of vegetable protein according to claim 1 emulates lean meat preparation technology, it is characterised in that:Described additive Including in NMF, pet phagostimulant, emulsifying agent, nourishing additive agent, essence, preservative, food coloring one or two with On combination.
7. a kind of vegetable protein according to claim 1 emulates lean meat preparation technology, it is characterised in that:Described bag of sizing mixing One or more in dusty yeast, chicken, pork, essence are included, one layer of taste is formed in product surface, it is ensured that the palatability of product.
8. a kind of vegetable protein according to claim 1 emulates lean meat preparation technology, it is characterised in that:Puffing material part Raw material proportioning:Soybean protein isolate 43.3944%, tanimoto powder 19.2864%, flour 19.2864%, cornstarch 14.4648%, ferment Female powder 1.4465%, potassium sorbate 0.1929%, pet essence 1.9286%, water 20%;Size mixing proportioning:Chicken 90%, glycerine 5%, salt 1%th, white sugar 1%, gelatin 1%, pet essence 1.5%, potassium sorbate 0.02%, chicken essence 0.26%, xanthans 0.22%.
9. a kind of vegetable protein according to claim 1 emulates lean meat preparation technology, it is characterised in that:Described bag of sizing mixing Include chicken 90%, glycerine 5%, salt 1%, white sugar 1%, gelatin 1%, pet essence 1.5%, potassium sorbate 0.02%, chicken essence 0.26%th, xanthans 0.22%.
CN201710045081.0A 2017-01-22 2017-01-22 Preparation technology of plant protein simulated lean meat Pending CN106615711A (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106234246A (en) * 2016-07-21 2016-12-21 长兴华宝宠物玩具有限公司 A kind of edible pet chew and preparation method thereof
CN108095128A (en) * 2018-02-12 2018-06-01 中国农业科学院农产品加工研究所 A kind of peanut protein vegetarian diet intestines and preparation method thereof
CN116098237A (en) * 2022-12-29 2023-05-12 烟台中宠食品股份有限公司 Vegetarian meat-like stick for pets and preparation method thereof

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101313735A (en) * 2008-07-12 2008-12-03 陈振录 Bone protein and preparing technique
CN103734459A (en) * 2014-01-23 2014-04-23 烟台中宠食品有限公司 Wicker-shaped product being eaten by pets and preparation method of product

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101313735A (en) * 2008-07-12 2008-12-03 陈振录 Bone protein and preparing technique
CN103734459A (en) * 2014-01-23 2014-04-23 烟台中宠食品有限公司 Wicker-shaped product being eaten by pets and preparation method of product

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106234246A (en) * 2016-07-21 2016-12-21 长兴华宝宠物玩具有限公司 A kind of edible pet chew and preparation method thereof
CN108095128A (en) * 2018-02-12 2018-06-01 中国农业科学院农产品加工研究所 A kind of peanut protein vegetarian diet intestines and preparation method thereof
CN116098237A (en) * 2022-12-29 2023-05-12 烟台中宠食品股份有限公司 Vegetarian meat-like stick for pets and preparation method thereof

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Application publication date: 20170510