CN107873855A - A kind of vegetable protein element meat product and preparation method thereof - Google Patents
A kind of vegetable protein element meat product and preparation method thereof Download PDFInfo
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- A—HUMAN NECESSITIES
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Abstract
The present invention provides a kind of using soyabean protein powder, Gluten, dregs of beans, low temperature bean powder as vegetable protein element meat of primary raw material and preparation method thereof, after being mixed by above-mentioned primary raw material with red kojic rice powder, salt, dietary alkali, water, be put into extruder it is expanded, cutting；Soaked with cold water, hot water, while squeeze out the foam in plain meat, it is clean with cold rinse after fully bubbling open, load sack dewatered and washed point；With dehydration is pulled after the halogen soup stew in soy sauce mixed up out, carry out fried, water proof and steam；After steaming plus flavoring, monosodium glutamate, chickens' extract, white sugar mix the vegetable protein element meat that can obtain a variety of flavors thoroughly.Gained vegetable protein element meat of the invention has the advantages that high protein, low fat, without cholesterol, and it can not only meet the preference of vegetarian, while replace meat products with high emulation, served instead of traditional cold dish, delicious flavour, nutrient health, unique flavor, it is particularly suitable for three high crowds and eats.
Description
Technical field
The invention belongs to food processing field, and in particular to a kind of vegetable protein element meat product and preparation method thereof.
Background technology
The saying that Chinese culture early has " based on five cereals, five poultrys are appropriate, should not lose beans, and five vegetable colors are miscellaneous, melon and fruit auxiliary it ", wherein
" vegetarian diet " not only come from and revere ghosts and gods, be also not merely Buddhism ceremony, what it was more represented is the high praise to health idea.
Now, " vegetarian diet " is but gradually faded from memory by Chinese.The excessive intake of many people now is carnivorous, virtually allows diabetes, coronary disease
The various diseases such as disease form hidden danger, and the meals based on plant food then can effectively prevent and control chronic disease.
Plain meat refers to a kind of flavor having similar to meat and the vegetarian diet of tissue mouthfeel, generally using vegetable protein to be main former
Material, by the hot-working including the modern food processing technology such as including extrusion cooking, the tissue mouthfeel similar to meat is formed, is passed through
Various spices are added to form the flavor similar to meat.
Plain meat uses advanced modern food processing technology, the imitative animal food being process through processes such as shaping, boiling, fryings
Product, profile, color etc. are similar to animal food.Plain meat products has the advantages that high protein, low fat, without cholesterol, can have
The generation of the chronic diseases such as effect preventing and treating hypertension, coronary heart disease, diabetes, long-term consumption can effectively build up health, and be beneficial to body
Health.
The content of the invention
The invention aims to provide a kind of plain meat product and preparation method based on vegetable protein.
A kind of vegetable protein element meat product, include the raw material components of following parts by weight：Albumen powder 200-350 parts, glutelin
Powder 50-250 parts, dregs of beans 250-500 parts, low temperature bean powder 200-350 parts, salt 5-9 parts, dietary alkali 3-6 parts, water 250-500 parts.
A kind of preparation method of vegetable protein element meat product, making step are as follows：
Step 1: it is uniform that the raw material of above-mentioned parts by weight poured into stirrer for mixing, mixed slurry is obtained；
Step 2: the mixed slurry in step 1 is poured into extruder expanded 15-20 minutes, moisture 20-30%,
Excision forming on demand is cooled to after room temperature, obtains dry plain meat embryo, vegetable protein element is made after finishing in the dry plain meat embryo
Meat product, comprise the following steps that：
Step a, after the dry plain meat embryo in step 2 being dipped into no hard-core in the cold water that temperature is 0-6 DEG C, extruding part is white
Foam, the hot-water soak 8-12 minutes for being then 70-80 DEG C with temperature, then washed with cold water, foam is extruded until nothing in washing
Untill foam；
Step b, the plain meat after soaking in step a is loaded after mesh bag to put into dewaterer and be dehydrated, dewatering time is 2-4 points
Clock, water content is 20-30% after dehydration；
Step c, the plain meat after being dehydrated in step b is put into the halogen soup prepared, temperature is 90-100 DEG C of 15-25 points of insulation
Pulled out after clock, then added in halogen soup after food additives stir and be cooled to room temperature, plain meat is poured into halogen soup again
Lasting stew in soy sauce 2-4 hours are pulled out, standby；
Step d, the good plain meat of stew in soy sauce in step c is inserted in drying machine and be dried to water content 8-16%, be put into temperature
Frying is carried out for 140-160 DEG C of deep fat, deep-fat frying time is 4-6 minutes, and it is standby to consider oil；
Step e, yellow rice wine, anise, ginger splices, Chinese prickly ash are well mixed, good plain meat paves after mixing thoroughly and steamed with frying in step d
In container, water proof steams 20-30 minutes, and it is 10-12% to be dried after taking-up in 50-60 DEG C of drying box to water content, must be planted
Thing albumin meat.
Further optimization, extruder is twin-screw extruder in the step 2, pressure 0.2-0.4MPa,
Screw speed is 100-200 revs/min, and machine barrel is divided into three sections, and it is 85 DEG C -105 DEG C to set area's temperature, and two area's temperature are
140 DEG C -150 DEG C, three area's temperature are 110 DEG C -120 DEG C.
Further optimize, the rotating speed of dewaterer is 700-900 revs/min in the step b.
Further optimize, halogen soup includes the raw material components of following weight in the step c：Water 8000-11000 parts, salt
230-260 parts, dark soy sauce 130-160 parts, monosodium glutamate 40-60 parts, chickens' extract 20-50 parts, meat perfume (or spice) king 8-11 parts, salad oil 40-60 parts, shield
Toner 1-4 parts, anistree 13-16 parts, root of Dahurain angelica 8-11 parts, Chinese prickly ash 4-6 parts, cassia bark 13-16 parts, spiceleaf 4-6 parts, tsaoko 8-11 parts,
Cardamom 4-6 parts, cloves 15-28 parts, galingal 4-6 parts.
Further optimize, the food additives in the step c are essence, and the addition of essence is 8-11 parts.
Further optimization, the flavoring include the raw material components of following parts by weight：Toppings 1-25 parts, monosodium glutamate 1-40
Part, chickens' extract 1-40 parts, white sugar 1-15 parts.
Further optimization, the toppings are the one or more in meat perfume (or spice) king, beef flavor, spice, cumin powder.
Further optimize, drying machine is the blast drier that frequency is 50Hz, power is 2200w in the step d, is dried
Condition is：90-105 DEG C of temperature, hour drying time 3-4.
The beneficial effects of the invention are as follows：
First, Gluten, protein content are up to 75% ~ 85%, are nutritious plants containing the necessary 15 kinds of amino acid of human body
Thing protein resource, for adjusting organism balance, improve immunity of organisms etc. and play an important roll.Low temperature soy meal is nutritious, egg
White matter content is high, and 8 kinds of essential amino acids rich in needed by human body, are ideal vegetable proteins；
2nd, compared with prior art, soaked after extrusion, the plain substantial amounts of moisture of meat absorbed inside after immersion, this
It is a process for farthest expanding inner void, after dehydration, causes plain meat loose and porous inner surface, be preferably into one
Stew in soy sauce is tasty lays a good foundation for step；
3rd, first cold water soak squeezes out most of foam in plain meat, because what is showed inside plain meat has multiple holes
Network structure, with hot-water soak hole can be allowed to open completely, preferably be squeezed out when contributing to further cold water to wash
Foam in plain meat, beany flavor is removed with this；
When the 4th, soaking, cold water hot water is used alternatingly, and due to expanding with heat and contract with cold, plain meat effectively improves during this swollen contracting
Toughness, more added with chewy texture in mouthfeel；
5th, the fried progress water proof that is well mixed afterwards with yellow rice wine, anise, ginger splices, Chinese prickly ash steams, and the plain meat flavour road after steaming will not
Volatilization, be heat by vapor due to steaming, therefore heating power uniform balance is soft, will not destroy the original nutrition of plain meat into
Point；
In summary, present invention gained vegetable protein element meat has the advantages that high protein, low fat, without cholesterol, and it not only may be used
Meet the preference of vegetarian, while meat products is replaced with high emulation, served instead of traditional cold dish, delicious flavour, nutrition
Health, unique flavor, it is particularly suitable for three high crowds and eats.
Embodiment
The purpose of the present invention is described in order to as far as possible clear, specific implementation content is as follows：
A kind of vegetable protein element meat product, include the raw material components of following parts by weight：Albumen powder 200-350 parts, Gluten
500-250 parts, dregs of beans 250-500 parts, low temperature bean powder 200-350 parts, salt 5-9 parts, dietary alkali 3-6 parts, water 250-500 parts.
A kind of vegetable protein element meat product and preparation method thereof, is comprised the following steps that：
Embodiment 1
Step 1: first according to parts by weight choose 200 parts of albumen powder, 50 parts of Gluten, 250 parts of dregs of beans, 200 parts of low temperature bean powder,
5 parts of salt, 3 parts of dietary alkali, it is uniform to pour into stirrer for mixing after choosing, then toward being slowly added to 250 parts of water, Bian Tian in mixer
Edged stirs, and obtains mixed slurry；
Step 2: it is 0.2MPa that the mixed slurry in step 1 is poured into pressure, screw speed is 100 revs/min of double helix
Expanded 15 minutes of extruder, moisture 20%, is cooled to after room temperature excision forming on demand, obtains dry plain meat embryo, institute
Dry plain meat embryo is stated after finishing, vegetable protein element meat product is made, comprises the following steps that：
Step a, after the dry plain meat embryo in step 2 being dipped into no hard-core in the cold water that temperature is 0 DEG C, extruding part foam,
Then it is 70 DEG C of hot-water soak 8 minutes with temperature, then is washed with cold water, foam is extruded untill without foam in washing；
Step b, the plain meat after being soaked in step a is put into dewaterer and is dehydrated after loading mesh bag, rotating speed be 700 turns/
It is dehydrated 2 minutes under the conditions of minute, water content is 20% after dehydration；
Step c, the plain meat after being dehydrated in step b is put into the halogen soup prepared, temperature is dragged for after being incubated 15 minutes for 90 DEG C
Go out, then added in halogen soup after essence 8-11 parts stir and be cooled to room temperature, plain meat is poured into again and continues halogen in halogen soup
2-4 hours processed are pulled out, standby；
Step d, the good plain meat of stew in soy sauce in step c is inserted in drying machine and be dried to water content 8%, being put into temperature is
140 DEG C of deep fat carries out frying, and deep-fat frying time is 4 minutes, and it is standby to consider oil；
Step e, yellow rice wine, anise, ginger splices, Chinese prickly ash are well mixed, good plain meat paves after mixing thoroughly and steamed with frying in step d
In container, water proof steams 20 minutes, and it is 10% to be dried after taking-up in 50 DEG C of drying machine to water content, obtains vegetable protein element
Meat.
In order to cater to the different taste of masses, by the vegetable protein element meat in step e by further adding meat perfume (or spice) king 1
Part, 1 part of beef flavor, 1 part of monosodium glutamate, 1 part of chickens' extract, 1 part of white sugar stir, the modulated vegetable protein element meat for obtaining beef-flavouring
Food.
Further optimization, the halogen soup include the raw material components of following weight：8000 parts of water, 230 parts of salt, 130 parts of dark soy sauce,
40 parts of monosodium glutamate, 20 parts of chickens' extract, 8 parts of meat perfume (or spice) king, 40 parts of salad oil, 1 part of color stabilizer, anistree 13 parts, 8 parts of the root of Dahurain angelica, 4 parts of Chinese prickly ash, osmanthus
13 parts of skin, 4 parts of spiceleaf, 8 parts of tsaoko, 4 parts of cardamom, 15 parts of cloves, 4 parts of galingal.
Further optimize, the drying machine in the step d and step e is that the air blast that frequency is 50Hz, power is 2200w is done
Dry machine, drying condition are：90-105 DEG C of temperature, hour drying time 3-4.
Embodiment 2
Step 1: choose 275 parts of albumen powder, 150 parts of Gluten, 375 parts of dregs of beans, 275 parts of low temperature bean powder, salt according to parts by weight
7 parts, 4.5 parts of dietary alkali, choose after to pour into stirrer for mixing uniform, then toward being slowly added to 375 parts of water, Bian Tian in mixer
Edged stirs, and obtains mixed slurry；
Step 2: it is 0.3MPa that the mixed slurry in step 1 is poured into pressure, screw speed is 150 revs/min of double helix
Expanded 17.5 minutes of extruder, moisture 25%, is cooled to after room temperature excision forming on demand, obtains dry plain meat embryo,
The dry plain meat embryo is made vegetable protein element meat product, comprised the following steps that after finishing：
Step a, after the dry plain meat embryo in step 2 being dipped into no hard-core in the cold water that temperature is 3 DEG C, extruding part foam,
Then it is 75 DEG C of hot-water soak 10 minutes with temperature, then is washed with cold water, foam is extruded untill without foam in washing；
Step b, the plain meat after being soaked in step a is put into dewaterer and is dehydrated after loading mesh bag, rotating speed be 800 turns/
It is dehydrated 3 minutes under the conditions of minute, water content is 25% after dehydration；
Step c, the plain meat after being dehydrated in step b is put into the halogen soup prepared, temperature is dragged for after being incubated 20 minutes for 95 DEG C
Go out, then added in halogen soup after 9.5 parts of essence stirs and be cooled to room temperature, plain meat is poured into again and continues stew in soy sauce in halogen soup
Pull out within 3 hours, it is standby；
Step d, the good plain meat of stew in soy sauce in step c is inserted in drying machine and be dried to water content 12%, being put into temperature is
150 DEG C of deep fat carries out frying, and deep-fat frying time is 5 minutes, and it is standby to consider oil；
Step e, yellow rice wine, anise, ginger splices, Chinese prickly ash are well mixed, good plain meat paves after mixing thoroughly and steamed with frying in step d
In container, water proof steams 25 minutes, and it is 11% to be dried after taking-up in 55 DEG C of drying machine to water content, obtains vegetable protein element
Meat.
In order to cater to the different taste of masses, by the vegetable protein element meat in step e by further adding spice
12.5 parts, 20 parts of monosodium glutamate, 20 parts of chickens' extract, 7.5 parts of white sugar stir, the vegetable protein element of modulated fragrant pungent flavor is carnivorous
Product.
Further optimization, the halogen soup include the raw material components of following weight：9500 parts of water, 245 parts of salt, 145 parts of dark soy sauce,
50 parts of monosodium glutamate, 35 parts of chickens' extract, 9.5 parts of meat perfume (or spice) king, 50 parts of salad oil, 2.5 parts of color stabilizer, anistree 14.5 parts, 9.5 parts of the root of Dahurain angelica, flower
5 parts of green pepper, 14.5 parts of cassia bark, 5 parts of spiceleaf, 9.5 parts of tsaoko, 5 parts of cardamom, 21.5 parts of cloves, 5 parts of galingal.
Further optimize, the drying machine in the step d and step e is that the air blast that frequency is 50Hz, power is 2200w is done
Dry machine, drying condition are：98 DEG C of temperature, 3.5 hours drying times.
Embodiment 3
Step 1: choose 350 parts of albumen powder, 250 parts of Gluten, 500 parts of dregs of beans, 350 parts of low temperature bean powder, salt according to parts by weight
9 parts, 6 parts of dietary alkali, it is uniform to pour into stirrer for mixing after choosing, then toward being slowly added to 500 parts of water, side addition in mixer
Side is stirred, and obtains mixed slurry；
Step 2: it is 0.4MPa that the mixed slurry in step 1 is poured into pressure, screw speed is 200 revs/min of double helix
Expanded 20 minutes of extruder, moisture 30%, is cooled to after room temperature excision forming on demand, obtains dry plain meat embryo, institute
Dry plain meat embryo is stated after finishing, vegetable protein element meat product is made, comprises the following steps that：
Step a, after the dry plain meat embryo in step 2 being dipped into no hard-core in the cold water that temperature is 6 DEG C, extruding part foam,
Then it is 80 DEG C of hot-water soak 12 minutes with temperature, then is washed with cold water, foam is extruded untill without foam in washing；
Step b, the plain meat after being soaked in step a is put into dewaterer and is dehydrated after loading mesh bag, rotating speed be 900 turns/
It is dehydrated 4 minutes under the conditions of minute, water content is 30% after dehydration；
Step c, the plain meat after being dehydrated in step b is put into the halogen soup prepared, temperature is dragged for after being incubated 25 minutes for 100 DEG C
Go out, then added in halogen soup after 11 parts of essence stirs and be cooled to room temperature, plain meat is poured into again and continues stew in soy sauce 4 in halogen soup
Hour is pulled out, standby；
Step d, the good plain meat of stew in soy sauce in step c is inserted in drying machine and be dried to water content 16%, being put into temperature is
160 DEG C of deep fat carries out frying, and deep-fat frying time is 6 minutes, and it is standby to consider oil；
Step e, yellow rice wine, anise, ginger splices, Chinese prickly ash are well mixed, good plain meat paves after mixing thoroughly and steamed with frying in step d
In container, water proof steams 30 minutes, and it is 12% to be dried after taking-up in 60 DEG C of drying machine to water content, obtains vegetable protein element
Meat.
In order to cater to the different taste of masses, the vegetable protein element meat in step e is passed through into further 25 parts of cumin powder, taste
40 parts of essence, 40 parts of chickens' extract, 15 parts of white sugar stir, the modulated vegetable protein element meat product for obtaining cumin flavor.
Further optimization, the halogen soup include the raw material components of following weight：11000 parts of water, 260 parts of salt, dark soy sauce 160
Part, 60 parts of monosodium glutamate, 50 parts of chickens' extract, 11 parts of meat perfume (or spice) king, 60 parts of salad oil, 4 parts of color stabilizer, anistree 16 parts, 11 parts of the root of Dahurain angelica, Chinese prickly ash 6
Part, 16 parts of cassia bark, 6 parts of spiceleaf, 11 parts of tsaoko, 6 parts of cardamom, 28 parts of cloves, 6 parts of galingal.
Further optimize, the drying machine in the step d and step e is that the air blast that frequency is 50Hz, power is 2200w is done
Dry machine, drying condition are：105 DEG C of temperature, 4 hours drying times.
Embodiment 4
The effect caused by the statement present invention that becomes apparent from, vegetable protein element meat that applicant is handled by this method and existing
The plain meat contrast for having in the market just selling is as follows：
After adding red kojic rice powder, salt, dietary alkali, water to mix soyabean protein powder, Gluten, dregs of beans, low temperature bean powder, extruding is put
Bulking machine is expanded, is divided into two parts after cutting, and first part is put into halogen soup and carries out stew in soy sauce, second part through subcooled water hot-water soak cut by
Foam in plain meat squeezes out, and two parts carry out stew in soy sauce and following process afterwards, obtain two portions of vegetable protein element meat, this
Judged in terms of using visually observing with eating mouth feel；
Two parts of taking-up is observed and tasted after stew in soy sauce, frying, water proof steam in halogen soup, and observation finds first especially
Table shape is imperfect, and second part of appearance is without obvious missing；More dried firewood, easy is found in first part of obvious mouthfeel after trial test
It is broken, while with obvious beany flavor, have tough, delicious mellowness, free from beany flavor in soft in second part of mouthfeel.
The innovative point of the application is the preparation process of major ingredient, and flavoring is not the creation point of the present invention, is only merely to adjust
The effect of taste, gas dosage can carry out appropriate adjustment according to different tastes.
Principal character, application method, general principle and the advantages of the present invention of the present invention has been shown and described above.This
Industry technology personnel it should be appreciated that the present invention is not limited to the above embodiments, described in above-described embodiment and invention book only
It is the principle of the present invention, without departing from the spirit and scope of the present invention, the present invention can also have various according to actual conditions
Changes and improvements, these changes and improvements all fall within the protetion scope of the claimed invention.The claimed scope of the invention is by institute
Attached claims and its equivalent thereof.
Claims (10)
1. a kind of vegetable protein element meat product, it is characterised in that include the raw material components of following parts by weight：Albumen powder 200-
350 parts, Gluten 50-250 parts, dregs of beans 250-500 parts, low temperature bean powder 200-350 parts, salt 5-9 parts, dietary alkali 3-6 parts, water
250-500 parts.
2. a kind of preparation method of vegetable protein element meat product as claimed in claim 1, it is characterised in that making step is as follows：
Step 1: it is uniform that the raw material of above-mentioned parts by weight poured into stirrer for mixing, mixed slurry is obtained；
Step 2: the mixed slurry in step 1 is poured into extruder expanded 15-20 minutes, moisture 20-30%,
Excision forming on demand is cooled to after room temperature, obtains dry plain meat embryo, vegetable protein element is made after finishing in the dry plain meat embryo
Meat product, comprise the following steps that：
Step a, after the dry plain meat embryo in step 2 being dipped into no hard-core in the cold water that temperature is 0-6 DEG C, extruding part is white
Foam, the hot-water soak 8-12 minutes for being then 70-80 DEG C with temperature, then washed with cold water, foam is extruded until nothing in washing
Untill foam；
Step b, the plain meat after soaking in step a is loaded after mesh bag to put into dewaterer and be dehydrated, dewatering time is 2-4 points
Clock, water content is 20-30% after dehydration；
Step c, the plain meat after being dehydrated in step b is put into the halogen soup prepared, temperature is 90-100 DEG C of 15-25 points of insulation
Pulled out after clock, then added in halogen soup after food additives stir and be cooled to room temperature, plain meat is poured into halogen soup again
Lasting stew in soy sauce 2-4 hours are pulled out, standby；
Step d, the good plain meat of stew in soy sauce in step c is inserted in drying machine and be dried to water content 8-16%, be put into temperature
Frying is carried out for 140-160 DEG C of deep fat, deep-fat frying time is 4-6 minutes, and it is standby to consider oil；
Step e, yellow rice wine, anise, ginger splices, Chinese prickly ash are well mixed, good plain meat paves after mixing thoroughly and steamed with frying in step d
In container, water proof steams 20-30 minutes, and it is 10-12% to be dried after taking-up in 50-60 DEG C of drying box to water content, must be planted
Thing albumin meat.
3. a kind of preparation method of vegetable protein element meat product as claimed in claim 2, it is characterised in that squeezed in the step 2
Pressure bulking machine is twin-screw extruder, and pressure 0.2-0.4MPa, screw speed is 100-200 revs/min, and machine barrel is divided into
Three sections, it is 85 DEG C -105 DEG C to set area's temperature, and two area's temperature are 140 DEG C -150 DEG C, and three area's temperature are 110 DEG C -120
℃。
4. a kind of preparation method of vegetable protein element meat product as claimed in claim 2, it is characterised in that taken off in the step b
The rotating speed of water dispenser is 700-900 revs/min.
A kind of 5. preparation method of vegetable protein element meat product as claimed in claim 2, it is characterised in that halogen in the step c
Steamed dumping includes the raw material components of following weight：Water 8000-11000 parts, salt 230-260 parts, dark soy sauce 130-160 parts, monosodium glutamate 40-60
Part, chickens' extract 20-50 parts, meat perfume (or spice) king 8-11 parts, salad oil 40-60 parts, color stabilizer 1-4 parts, anistree 13-16 parts, root of Dahurain angelica 8-11 parts,
Chinese prickly ash 4-6 parts, cassia bark 13-16 parts, spiceleaf 4-6 parts, tsaoko 8-11 parts, cardamom 4-6 parts, cloves 15-28 parts, galingal 4-6 parts.
6. a kind of preparation method of vegetable protein element meat product as claimed in claim 2, it is characterised in that in the step c
Food additives are essence, and the addition of essence is 8-11 parts.
7. a kind of preparation method of vegetable protein element meat product as claimed in claim 2, it is characterised in that done in the step e
Plain meat after dry further adds flavoring and stirred, and the vegetable protein element meat product of various tastes is made.
8. a kind of preparation method of vegetable protein element meat product as claimed in claim 7, it is characterised in that the flavoring includes
The raw material components of following parts by weight：Toppings 1-25 parts, monosodium glutamate 1-40 parts, chickens' extract 1-40 parts, white sugar 1-15 parts.
9. a kind of preparation method of vegetable protein element meat product as claimed in claim 8, it is characterised in that the toppings are meat
One or more in fragrant king, beef flavor, spice, cumin powder.
10. a kind of preparation method of vegetable protein element meat product as claimed in claim 2, it is characterised in that the step d and step
Drying machine in rapid e is the blast drier that frequency is 50Hz, power is 2200w, and drying condition is：90-105 DEG C of temperature, do
Dry time 3-4 hours.
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| CN110292138A (en) * | 2019-07-30 | 2019-10-01 | 甘肃省轻工研究院有限责任公司 | A kind of quinoa albumin meat and preparation method thereof |
| CN112042881A (en) * | 2020-08-17 | 2020-12-08 | 中国农业科学院农产品加工研究所 | Vegetable protein-based air-dried beef and preparation method thereof |
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| CN108925745A (en) * | 2018-06-08 | 2018-12-04 | 河南蜀正园食品有限公司 | A kind of production technology of the full nutrient protein food of cereal |
| CN108935920A (en) * | 2018-06-08 | 2018-12-07 | 河南蜀正园食品有限公司 | A kind of no added protein food of non-transgenic |
| CN108887400A (en) * | 2018-07-24 | 2018-11-27 | 河南蜀正园食品有限公司 | A kind of protein food with promotion immunity function |
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| CN109645340A (en) * | 2018-12-28 | 2019-04-19 | 枣庄宏仔食品有限公司 | A kind of preparation method of the peppery item of crackling |
| CN109645342A (en) * | 2018-12-28 | 2019-04-19 | 山东春福盈豆制品有限责任公司 | A kind of preparation method of the peppery item of konjak gel |
| CN109567031A (en) * | 2018-12-28 | 2019-04-05 | 山东春福盈豆制品有限责任公司 | A kind of preparation method of the peppery item of elastic |
| CN109645341A (en) * | 2018-12-28 | 2019-04-19 | 枣庄宏仔食品有限公司 | A kind of preparation method of compound peppery item |
| CN110169460A (en) * | 2019-06-25 | 2019-08-27 | 江西省百约食品有限责任公司 | A kind of processing method that the instant protein plant element meat of high protein and low fat does not use grease |
| CN110292138A (en) * | 2019-07-30 | 2019-10-01 | 甘肃省轻工研究院有限责任公司 | A kind of quinoa albumin meat and preparation method thereof |
| CN112042881A (en) * | 2020-08-17 | 2020-12-08 | 中国农业科学院农产品加工研究所 | Vegetable protein-based air-dried beef and preparation method thereof |
| CN113273637A (en) * | 2021-05-07 | 2021-08-20 | 双峰县威龙食品有限责任公司 | Vegetarian meat processing technology |
| CN113519689A (en) * | 2021-07-13 | 2021-10-22 | 哈尔滨福肴食品有限公司 | Preparation method of vegetable protein vegetarian meat and beany flavor-removed instant vegetarian meat jerky |
| CN114009676A (en) * | 2021-11-02 | 2022-02-08 | 苏州金记食品有限公司 | Processing technology of torn vegetarian meat capable of improving tasty effect |
| CN115720957A (en) * | 2022-10-08 | 2023-03-03 | 华南理工大学 | Mushroom vegetarian meat product rich in juice and preparation method thereof |
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