CN108124976A - A kind of instant soybean protein element intestines and preparation method thereof - Google Patents
A kind of instant soybean protein element intestines and preparation method thereof Download PDFInfo
- Publication number
- CN108124976A CN108124976A CN201711491094.7A CN201711491094A CN108124976A CN 108124976 A CN108124976 A CN 108124976A CN 201711491094 A CN201711491094 A CN 201711491094A CN 108124976 A CN108124976 A CN 108124976A
- Authority
- CN
- China
- Prior art keywords
- soybean protein
- parts
- fragrance
- weight
- preparation
- 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
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
Abstract
The present invention provides a kind of instant soybean protein element intestines and preparation method thereof, wherein the batch formula is soybean protein isolate, preprocessed textured soybean protein, water, vegetable oil, fragrance essential oil, fragrance cream, starch, sugar, salt, monosodium glutamate, glutamine transaminage, ethylmaltol；Textured soybean protein is pre-processed, slurry prepare, then batch mixing, it is filling, steam, dry, secondary package, sterilizing；The product to have sterilized is taken out, clean, air-dry,；Advantage is：By solving peculiar smell and tasty to the pretreatment of textured soybean protein, textured soybean protein absorbs the fragrance matter in halogen soup, is blinded by beany flavor, and increase preferable fragrance, enhances mouthfeel, and can form colloid good in taste；Using drying process, moisture content extra in intestines body is removed, the bag that rises, deformation of products is avoided, is more convenient the circulation of plain intestines by high-temperature sterilization, instant bagged.
Description
Technical field
The present invention relates to food protein processing technique field, more particularly to a kind of instant soybean protein element intestines and its preparation side
Method.
Background technology
With the development of the social economy, Chinese Urban Residents diet structure is substantially unreasonable, animal food over-consumption,
Vegetarian diet object still is apparent not enough, some " wealths and ranks " disease such as diabetes, hypertension, hyperlipidemia increase, and gradually with surprising rapidity
It becomes younger, vegetarian diet is rooted in the hearts of the people gradually.However at present using soybean protein as the especially plain intestines of the vegetarian diet of primary raw material, mouthfeel is not to the utmost
Such as people's will, eat inconvenient.Chinese patent, the patent application No. is CN200810057452.8 disclose a kind of artificial element perfume
The preparation method of intestines, the textured soybean protein in the patent is impregnated using clear water, is drained, the beany flavor of such textured soybean protein
It cannot remove completely, and seasoning cannot be bad well into mouthfeel in histone, is caused in slurry, and histone
Middle moisture cannot leach completely, and moisture is extruded after bowel lavage, influences mouthfeel；And the intestines take stored frozen, to transport and
It is edible to bring constant, it needs to reheat just edible.The patent that Chinese Patent Application No. is CN201310326077.3 is public
A kind of preparation method of artificial vegetarian sausage has been opened, has directly been sterilized after filling, part water is precipitated since soybean protein forms gel,
And it cannot be removed effectively and influence final mouthfeel or cause the bag that rises that sterilizes.
Invention content
It is an object of the invention to solve the deficiencies in the prior art, and provide a kind of instant soybean protein element intestines and its system
Preparation Method.
The new technical solution of the present invention is：A kind of instant soybean protein element intestines and preparation method thereof, the batch formula
For：1 part of soybean protein isolate, textured soybean protein 4-8 parts preprocessed, 4-6 parts of water, 0.3-0.7 parts of vegetable oil, fragrance essential oil
0.01-0.03 parts, 0.1-0.3 parts of fragrance cream, 0.3-0.6 parts of starch, 0.2-0.5 parts of sugar, 0.05-0.08 parts of salt, monosodium glutamate 0.03-
0.06 part, 0.01-0.02 parts of glutamine transaminage, 0.003-0.005 parts of ethylmaltol.
The processing method is：
（1）Textured soybean protein pre-processes
Textured soybean protein is put into vegetable oil to fried, 140-180 DEG C of oil temperature, time 20-40 second；The halogen soup heating mixed up is boiled
Boiling, then fried good textured soybean protein is poured into halogen pot and continues to stop heating after heating is boiled, be dipped to soyabean tissue's egg
In vain without hard-core, pull out, drain, cool down；The textured soybean protein of cooling is splitted into filiform；The Filamentous soybean of every 100 parts by weight
Histone adds in the colloid of 3 parts by weight of soybean protein isolates, the starch of 1 parts by weight, 0.1 parts by weight, is stirred in blender
Until no dry powder；
（2）It is prepared by slurry
Water, soybean protein isolate are added in cutmixer, cuts and mixes uniformly；Then into cutmixer add in vegetable oil, fragrance essential oil,
Fragrance cream, which is quickly cut, to be mixed, cut mix uniformly, add remaining dispensing cut mix uniformly；
（3）Batch mixing
By step（1）Filiform histone obtained and step（2）Slurry obtained is put into blender, stirs evenly, during stirring
Between 3 minutes；
（4）It is filling
The slurry prepared is put into filling in bottle placer, and casing is Collagent casing for sausages, automatic to twist together；
(5) it steams, dry
Canned bowel lavage is steamed 120-150 minutes at 50-60 DEG C, it is 30-50 minutes dry at 70 DEG C；
（6）Secondary package
Plain intestines after the completion of drying are subjected to sub-cut, are vacuum-packed with high temperature resistant packaging bag；
（7）Sterilizing
Using fractional sterilization mode, one section of sterilization conditions：Temperature is 100 DEG C, 0.15 megapascal of pressure, sterilization time 6min；Two
Section sterilization conditions：115~121 DEG C of temperature, 0.15 megapascal of pressure, sterilization time are 15~30min；One-step cooling condition：Injection
Cold water, cools down 6 minutes 0.15 megapascal of pressure, discharges cold water；Two-step cooling condition：Inject cold water, 0.1 megapascal of pressure, cooling 2
Minute, discharge cold water, decompression；
（8）The product to have sterilized is taken out, clean, air-dry,.
Halogen soup dispensing in the step (1) has salt, monosodium glutamate, spice, fragrance cream, fragrance powder, ethylmaltol, color
Element etc. wherein in the water of every 100 parts by weight, adds in the salt of 3 parts by weight, the monosodium glutamate of 2 parts by weight, appropriate spice, 6 parts by weight
Fragrance cream, the fragrance powder of 4 parts by weight, the ethylmaltol of 0.1 parts by weight.
The edible glues such as the colloid in the step (1) is konjac glucomannan, carragheen, extra large bath acid sodium, curdlan, guar gum
Body.
Starch in the step (1) is cornstarch, tapioca, potato starch, pea starch and its denaturation
Starch.
Textured soybean protein's soaking temperature in the step (1) is 60-95 DEG C.
The beneficial effects of the invention are as follows：By solving peculiar smell and tasty, soybean group to the pretreatment of textured soybean protein
The fragrance matter in absorbing proteins halogen soup is knitted, is blinded by beany flavor, and increases preferable fragrance, enhances mouthfeel, and energy
Form colloid good in taste；Using drying process, moisture content extra in intestines body is removed, avoids the bag that rises, deformation of products, led to
High-temperature sterilization is crossed be more convenient the circulation of plain intestines, instant bagged.
Specific embodiment
A kind of instant soybean protein element intestines and preparation method thereof, the batch formula is：1 part of soybean protein isolate, warp
4-8 parts of pretreated soybean histone, 4-6 parts of water, 0.3-0.7 parts of vegetable oil, 0.01-0.03 parts of fragrance essential oil, fragrance cream
0.1-0.3 parts, 0.3-0.6 parts of starch, 0.2-0.5 parts of sugar, 0.05-0.08 parts of salt, 0.03-0.06 parts of monosodium glutamate, glutamine turn
0.01-0.02 parts of ammonia enzyme, 0.003-0.005 parts of ethylmaltol.
The processing method is：
（1）Textured soybean protein pre-processes
Textured soybean protein is put into vegetable oil to fried, 140-180 DEG C of oil temperature, time 20-40 second；The halogen soup heating mixed up is boiled
Boiling, then fried good textured soybean protein is poured into halogen pot and continues to stop heating after heating is boiled, be dipped to soyabean tissue's egg
In vain without hard-core, pull out, drain, cool down；The textured soybean protein of cooling is splitted into filiform；The Filamentous soybean of every 100 parts by weight
Histone adds in the colloid of 3 parts by weight of soybean protein isolates, the starch of 1 parts by weight, 0.1 parts by weight, is stirred in blender
Until no dry powder；
（2）It is prepared by slurry
Water, soybean protein isolate are added in cutmixer, cuts and mixes uniformly；Then into cutmixer add in vegetable oil, fragrance essential oil,
Fragrance cream, which is quickly cut, to be mixed, cut mix uniformly, add remaining dispensing cut mix uniformly；
（3）Batch mixing
By step（1）Filiform histone obtained and step（2）Slurry obtained is put into blender, stirs evenly, during stirring
Between 3 minutes；
（4）It is filling
The slurry prepared is put into filling in bottle placer, and casing is Collagent casing for sausages, automatic to twist together；
(5) it steams, dry
Canned bowel lavage is steamed 120-150 minutes at 50-60 DEG C, it is 30-50 minutes dry at 70 DEG C；
（6）Secondary package
Plain intestines after the completion of drying are subjected to sub-cut, are vacuum-packed with high temperature resistant packaging bag；
（7）Sterilizing
Using fractional sterilization mode, one section of sterilization conditions：Temperature is 100 DEG C, 0.15 megapascal of pressure, sterilization time 6min；Two
Section sterilization conditions：115~121 DEG C of temperature, 0.15 megapascal of pressure, sterilization time are 15~30min；One-step cooling condition：Injection
Cold water, cools down 6 minutes 0.15 megapascal of pressure, discharges cold water；Two-step cooling condition：Inject cold water, 0.1 megapascal of pressure, cooling 2
Minute, discharge cold water, decompression；
（8）The product to have sterilized is taken out, clean, air-dry,.
Halogen soup dispensing in the step (1) has salt, monosodium glutamate, spice, fragrance cream, fragrance powder, ethylmaltol, color
Element etc. wherein in the water of every 100 parts by weight, adds in the salt of 3 parts by weight, the monosodium glutamate of 2 parts by weight, appropriate spice, 6 parts by weight
Fragrance cream, the fragrance powder of 4 parts by weight, the ethylmaltol of 0.1 parts by weight.
The edible glues such as the colloid in the step (1) is konjac glucomannan, carragheen, extra large bath acid sodium, curdlan, guar gum
Body.
Starch in the step (1) is cornstarch, tapioca, potato starch, pea starch and its denaturation
Starch.
Textured soybean protein's soaking temperature in the step (1) is 60-95 DEG C.
The following examples are used to illustrate the present invention, but are not intended to limit the scope of the present invention..
The instant plain intestines of embodiment 1
（1）Supplementary material：Soybean protein isolate 10kg, preprocessed textured soybean protein 60kg, water 60kg, vegetable oil 3kg, meat flavour
Essential oil 100g, pork cream 1kg, starch 5kg, sugar 4kg, salt 800g, monosodium glutamate 400g, glutamine transaminage 200g, ethyl malt
Phenol 30g.
（2）Pretreated soybean histone
It is fried：Textured soybean protein is put into vegetable oil to fried, 180 DEG C of oil temperature, 240 seconds time.
Stew in soy sauce：100kg water adds in the meat flavour cream of 3kg salt, 2kg monosodium glutamates, appropriate spice, 6Kg, 4kg halogen material cream, 100g
Ethylmaltol boils the halogen soup heating mixed up in proportion, then ready textured soybean protein is poured into halogen pot and is continued
Heating boil after stop heating, 75-80 DEG C be dipped to textured soybean protein and there is no hard-core.It pulls out, drain, cool down.
Tear silk open：The textured soybean protein cooled down above is splitted into filiform.
Premix：The Filamentous textured soybean protein of 60Kg adds in 3kg soybean protein isolates, 1kg cassava modified starch, 100g
Konjac glucomannan, stirring is until no dry powder in blender.
（3）It is prepared by slurry
Water, soybean protein isolate addition are known into 125 type cutmixers, cuts mix 1 minute at a slow speed；Then it is added in into cutmixer
Salad oil, fragrance essential oil, fragrance cream, which are quickly cut, to be mixed 3 minutes, is added remaining supplementary material and is quickly cut and mixes 1 minute.
（4）Batch mixing
By step（2）Filiform histone obtained and step（3）Slurry obtained is put into blender, stirs evenly, the time 3
Minute.
（5）It is filling
The slurry prepared is put into filling in bottle placer, and casing is Collagent casing for sausages, automatic to twist together.
(6) it steams, dry
It is steamed at 60 DEG C 120 minutes, it is 30 minutes dry at 70 DEG C.
（7）Secondary package
Plain intestines after the completion of drying are subjected to sub-cut, are vacuum-packed with high temperature resistant packaging bag.
（8）Sterilizing
Its sterilising conditions is using fractional sterilization mode, one section of sterilization conditions：Temperature is 100 DEG C, 0.15 megapascal of pressure, sterilizing
Time is 6min；Two sections of sterilization conditions：115 DEG C of temperature, 0.15 megapascal of pressure, sterilization time 30min；One-step cooling condition：
It injects cold water, 0.15 megapascal of pressure, cool down 6 minutes, discharge cold water；Two-step cooling condition：Inject cold water, 0.1 megapascal of pressure, cold
But 2 minutes, cold water, decompression are discharged.
（9）The product to have sterilized is taken out, clean, air-dry,.
Claims (6)
1. a kind of instant soybean protein element intestines and preparation method thereof, it is characterised in that：The batch formula is：
1 part of soybean protein isolate, textured soybean protein 4-8 parts preprocessed, 4-6 parts of water, 0.3-0.7 parts of vegetable oil, fragrance essence
0.01-0.03 parts oily, 0.1-0.3 parts of fragrance cream, 0.3-0.6 parts of starch, 0.2-0.5 parts of sugar, 0.05-0.08 parts of salt, monosodium glutamate
0.03-0.06 parts, 0.01-0.02 parts of glutamine transaminage, 0.003-0.005 parts of ethylmaltol.
2. a kind of instant soybean protein element intestines and preparation method thereof according to claim 1, it is characterised in that：The processing
Method is：
（1）Textured soybean protein pre-processes
Textured soybean protein is put into vegetable oil to fried, 140-180 DEG C of oil temperature, time 20-40 second；The halogen soup heating mixed up is boiled
Boiling, then fried good textured soybean protein is poured into halogen pot and continues to stop heating after heating is boiled, be dipped to soyabean tissue's egg
In vain without hard-core, pull out, drain, cool down；The textured soybean protein of cooling is splitted into filiform；The Filamentous soybean of every 100 parts by weight
Histone adds in the colloid of 3 parts by weight of soybean protein isolates, the starch of 1 parts by weight, 0.1 parts by weight, is stirred in blender
Until no dry powder；
（2）It is prepared by slurry
Water, soybean protein isolate are added in cutmixer, cuts and mixes uniformly；Then into cutmixer add in vegetable oil, fragrance essential oil,
Fragrance cream, which is quickly cut, to be mixed, cut mix uniformly, add remaining dispensing cut mix uniformly；
（3）Batch mixing
By step（1）Filiform histone obtained and step（2）Slurry obtained is put into blender, stirs evenly, during stirring
Between 3 minutes；
（4）It is filling
The slurry prepared is put into filling in bottle placer, and casing is Collagent casing for sausages, automatic to twist together；
(5) it steams, dry
Canned bowel lavage is steamed 120-150 minutes at 50-60 DEG C, it is 30-50 minutes dry at 70 DEG C；
（6）Secondary package
Plain intestines after the completion of drying are subjected to sub-cut, are vacuum-packed with high temperature resistant packaging bag；
（7）Sterilizing
Using fractional sterilization mode, one section of sterilization conditions：Temperature is 100 DEG C, 0.15 megapascal of pressure, sterilization time 6min；Two
Section sterilization conditions：115~121 DEG C of temperature, 0.15 megapascal of pressure, sterilization time are 15~30min；One-step cooling condition：Injection
Cold water, cools down 6 minutes 0.15 megapascal of pressure, discharges cold water；Two-step cooling condition：Inject cold water, 0.1 megapascal of pressure, cooling 2
Minute, discharge cold water, decompression；
（8）The product to have sterilized is taken out, clean, air-dry,.
3. a kind of instant soybean protein element intestines according to claim 2 and preparation method thereof, it is characterised in that：The step
Suddenly the halogen soup dispensing in (1) has salt, monosodium glutamate, spice, fragrance cream, fragrance powder, ethylmaltol, pigment etc., wherein every 100 weight
Measure part water in, add in the salt of 3 parts by weight, the monosodium glutamate of 2 parts by weight, appropriate spice, 6 parts by weight fragrance cream, 4 parts by weight
The ethylmaltol of fragrance powder, 0.1 parts by weight.
4. a kind of instant soybean protein element intestines according to claim 2 and preparation method thereof, it is characterised in that：The step
Suddenly the colloid in (1) is the edible colloids such as konjac glucomannan, carragheen, extra large bath acid sodium, curdlan, guar gum.
5. a kind of instant soybean protein element intestines according to claim 1 and preparation method thereof, it is characterised in that：The step
Suddenly the starch in (1) is cornstarch, tapioca, potato starch, pea starch and its converted starch.
6. a kind of instant soybean protein element intestines according to claim 1 and preparation method thereof, it is characterised in that：The step
Suddenly textured soybean protein's soaking temperature in (1) is 60-95 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711491094.7A CN108124976A (en) | 2017-12-30 | 2017-12-30 | A kind of instant soybean protein element intestines and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711491094.7A CN108124976A (en) | 2017-12-30 | 2017-12-30 | A kind of instant soybean protein element intestines and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108124976A true CN108124976A (en) | 2018-06-08 |
Family
ID=62394149
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711491094.7A Pending CN108124976A (en) | 2017-12-30 | 2017-12-30 | A kind of instant soybean protein element intestines and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108124976A (en) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109170696A (en) * | 2018-09-10 | 2019-01-11 | 齐鲁工业大学 | One kind digesting instant plain meat snack food and preparation method thereof slowly |
| CN109169942A (en) * | 2018-10-25 | 2019-01-11 | 新川蒲食品科技成都有限公司 | A kind of sweet potato vegetarian diet intestines and its preparation process |
| CN109479983A (en) * | 2018-12-27 | 2019-03-19 | 山东禹王生态食业有限公司 | A kind of soybean wire-drawing protein vegetarian ham and preparation method thereof |
| CN110583796A (en) * | 2019-09-30 | 2019-12-20 | 北京翰祺食品配料有限公司 | Production process of artificial meat |
| CN111616258A (en) * | 2020-06-19 | 2020-09-04 | 西安源森生物科技有限公司 | Vegetable meat cross-linking agent, vegetable meat and preparation method thereof |
| CN111616375A (en) * | 2020-06-19 | 2020-09-04 | 西安源森生物科技有限公司 | Plant meat meal replacement bar with satiety meal replacement effect and preparation method thereof |
| CN111838398A (en) * | 2020-07-14 | 2020-10-30 | 江南大学 | Plant protein meat preforming process and plant protein meat product |
| CN112602934A (en) * | 2021-02-01 | 2021-04-06 | 重庆合得拢食品有限公司 | Soybean protein powder special for bean products and production method thereof |
| CN112869177A (en) * | 2021-02-25 | 2021-06-01 | 武汉柏辰食品有限公司 | Vegetable protein sausage and processing technology thereof |
| CN113796453A (en) * | 2021-09-16 | 2021-12-17 | 深圳市星期零食品科技有限公司 | Plant pasque beef and preparation process thereof |
| CN113995048A (en) * | 2021-12-01 | 2022-02-01 | 植物肉(杭州)健康科技有限公司 | Plant-based meat product and food prepared from same |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101496566A (en) * | 2008-02-01 | 2009-08-05 | 中国肉类食品综合研究中心 | Artificial vegetarian sausage and preparation method thereof |
| CN101971948A (en) * | 2010-09-17 | 2011-02-16 | 沈阳农业大学 | Vegetarian glutinous sausage based on soybean tissue protein and making method thereof |
| CN104397608A (en) * | 2014-11-26 | 2015-03-11 | 山东冠华食品有限公司 | Prosage and preparation method thereof |
| CN105145863A (en) * | 2015-09-28 | 2015-12-16 | 嘉兴市新世纪旅游食品有限公司 | Textured-soybean-protein-based method for preparing leisure vegetable beef slices |
| CN107047787A (en) * | 2016-11-30 | 2017-08-18 | 宁波市素莲食品有限公司 | Bean curd element sausage and preparation method thereof |
-
2017
- 2017-12-30 CN CN201711491094.7A patent/CN108124976A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101496566A (en) * | 2008-02-01 | 2009-08-05 | 中国肉类食品综合研究中心 | Artificial vegetarian sausage and preparation method thereof |
| CN101971948A (en) * | 2010-09-17 | 2011-02-16 | 沈阳农业大学 | Vegetarian glutinous sausage based on soybean tissue protein and making method thereof |
| CN104397608A (en) * | 2014-11-26 | 2015-03-11 | 山东冠华食品有限公司 | Prosage and preparation method thereof |
| CN105145863A (en) * | 2015-09-28 | 2015-12-16 | 嘉兴市新世纪旅游食品有限公司 | Textured-soybean-protein-based method for preparing leisure vegetable beef slices |
| CN107047787A (en) * | 2016-11-30 | 2017-08-18 | 宁波市素莲食品有限公司 | Bean curd element sausage and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 何东平等: "《粮油食品》", 30 June 2014 * |
| 高向阳: "《食品酶学》", 30 June 2016 * |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109170696A (en) * | 2018-09-10 | 2019-01-11 | 齐鲁工业大学 | One kind digesting instant plain meat snack food and preparation method thereof slowly |
| CN109169942A (en) * | 2018-10-25 | 2019-01-11 | 新川蒲食品科技成都有限公司 | A kind of sweet potato vegetarian diet intestines and its preparation process |
| CN109479983A (en) * | 2018-12-27 | 2019-03-19 | 山东禹王生态食业有限公司 | A kind of soybean wire-drawing protein vegetarian ham and preparation method thereof |
| CN110583796A (en) * | 2019-09-30 | 2019-12-20 | 北京翰祺食品配料有限公司 | Production process of artificial meat |
| CN111616258A (en) * | 2020-06-19 | 2020-09-04 | 西安源森生物科技有限公司 | Vegetable meat cross-linking agent, vegetable meat and preparation method thereof |
| CN111616375A (en) * | 2020-06-19 | 2020-09-04 | 西安源森生物科技有限公司 | Plant meat meal replacement bar with satiety meal replacement effect and preparation method thereof |
| CN111838398A (en) * | 2020-07-14 | 2020-10-30 | 江南大学 | Plant protein meat preforming process and plant protein meat product |
| CN111838398B (en) * | 2020-07-14 | 2021-10-26 | 江南大学 | Plant protein meat preforming process and plant protein meat product |
| CN112602934A (en) * | 2021-02-01 | 2021-04-06 | 重庆合得拢食品有限公司 | Soybean protein powder special for bean products and production method thereof |
| CN112869177A (en) * | 2021-02-25 | 2021-06-01 | 武汉柏辰食品有限公司 | Vegetable protein sausage and processing technology thereof |
| CN113796453A (en) * | 2021-09-16 | 2021-12-17 | 深圳市星期零食品科技有限公司 | Plant pasque beef and preparation process thereof |
| CN113995048A (en) * | 2021-12-01 | 2022-02-01 | 植物肉(杭州)健康科技有限公司 | Plant-based meat product and food prepared from same |
| CN113995048B (en) * | 2021-12-01 | 2024-03-22 | 植物肉(杭州)健康科技有限公司 | Plant-based meat product and food product made therefrom |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN108124976A (en) | A kind of instant soybean protein element intestines and preparation method thereof | |
| KR100954062B1 (en) | food using chicken foot and method for producing the same | |
| CN105145865A (en) | Production method of spicy fish dried bean curds | |
| CN101766311A (en) | Duck bacon and preparation method thereof | |
| CN109479983A (en) | A kind of soybean wire-drawing protein vegetarian ham and preparation method thereof | |
| KR100454229B1 (en) | Preparation of seasoned and vacuum cooked oyster product | |
| CN105685254A (en) | Meatless sausage containing dietary fibers and processing process of meatless sausage | |
| CN106819892A (en) | A kind of quick-freezing pork volume | |
| CN104026627A (en) | Sausage and preparing method thereof | |
| CN102940210B (en) | Processing method of boiling health black soybeans and prepared boiling health black soybeans thereof | |
| KR20110048904A (en) | Method for manufauring steamed pig-backborn with cow kneecap cartilage and sea-food contained | |
| KR101479495B1 (en) | High Protein Foods Using Meat and Manufacturing Method thereof | |
| KR20110124404A (en) | Manufacturing method yellow corvina sundae | |
| CN104382090A (en) | Preparation method of seafood marinated eggs | |
| KR20090008726A (en) | The manufacturing method of mung-beans samgyetang using extract from ingredients of sibjeondaebo-tang | |
| CN105053240A (en) | Production technology of smoked Chinese yam | |
| KR20200136794A (en) | Spicy meat sauce and preparation method thereof | |
| CN111557415A (en) | Production method of dried fish floss and product | |
| CN110074355A (en) | The processing method of self-heating globe fish meal | |
| KR20160009717A (en) | Manufacturing Method of Bean Curd Korean Sausage Containing Rice Bran | |
| CN104970381B (en) | A kind of halogen perfume (or spice) pork leg's upper part preparation method | |
| CN107684080A (en) | A kind of collagen chrysanthemum crisp chip and preparation method thereof | |
| CN113647577B (en) | Green low-temperature processing technology for crystal pricked hooves | |
| CN103340360A (en) | Delicious and healthy nutritive vegetarian diet and preparation method thereof | |
| CN104489746A (en) | Production method of spiced egg with squid |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180608 |