CN110101074A - A kind of mycoprotein opsonin meat products and its processing method - Google Patents
A kind of mycoprotein opsonin meat products and its processing method Download PDFInfo
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- CN110101074A CN110101074A CN201910335651.9A CN201910335651A CN110101074A CN 110101074 A CN110101074 A CN 110101074A CN 201910335651 A CN201910335651 A CN 201910335651A CN 110101074 A CN110101074 A CN 110101074A
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- meat
- mycoprotein
- opsonin
- meat products
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- 235000013622 meat product Nutrition 0.000 title claims abstract description 23
- 108700022034 Opsonin Proteins Proteins 0.000 title claims abstract description 18
- 238000003672 processing method Methods 0.000 title claims abstract description 14
- 241000894006 Bacteria Species 0.000 claims abstract description 45
- 235000013372 meat Nutrition 0.000 claims abstract description 41
- 239000007788 liquid Substances 0.000 claims abstract description 23
- 238000000855 fermentation Methods 0.000 claims abstract description 22
- 230000004151 fermentation Effects 0.000 claims abstract description 22
- 238000004945 emulsification Methods 0.000 claims abstract description 21
- 238000002360 preparation method Methods 0.000 claims abstract description 18
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 11
- 238000007711 solidification Methods 0.000 claims abstract description 7
- 230000008023 solidification Effects 0.000 claims abstract description 7
- 238000009835 boiling Methods 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims abstract description 4
- 244000168141 Geotrichum candidum Species 0.000 claims description 15
- 235000017388 Geotrichum candidum Nutrition 0.000 claims description 15
- 229960005486 vaccine Drugs 0.000 claims description 14
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 10
- QXIKMJLSPJFYOI-UHFFFAOYSA-L calcium;dichlorite Chemical compound [Ca+2].[O-]Cl=O.[O-]Cl=O QXIKMJLSPJFYOI-UHFFFAOYSA-L 0.000 claims description 10
- 229940041514 candida albicans extract Drugs 0.000 claims description 10
- 239000008103 glucose Substances 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 239000012138 yeast extract Substances 0.000 claims description 10
- VSGNNIFQASZAOI-UHFFFAOYSA-L calcium acetate Chemical compound [Ca+2].CC([O-])=O.CC([O-])=O VSGNNIFQASZAOI-UHFFFAOYSA-L 0.000 claims description 9
- 229960005147 calcium acetate Drugs 0.000 claims description 9
- 235000011092 calcium acetate Nutrition 0.000 claims description 9
- 239000001639 calcium acetate Substances 0.000 claims description 9
- 235000021552 granulated sugar Nutrition 0.000 claims description 9
- 235000013305 food Nutrition 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 7
- 235000013580 sausages Nutrition 0.000 claims description 6
- 239000000084 colloidal system Substances 0.000 claims description 5
- 230000006835 compression Effects 0.000 claims description 5
- 238000007906 compression Methods 0.000 claims description 5
- 239000004744 fabric Substances 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- 210000000936 intestine Anatomy 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 230000006641 stabilisation Effects 0.000 claims description 5
- 238000011105 stabilization Methods 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 239000002775 capsule Substances 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 150000001413 amino acids Chemical class 0.000 abstract description 6
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 6
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- 239000000047 product Substances 0.000 abstract description 4
- 239000006227 byproduct Substances 0.000 abstract description 2
- 230000000813 microbial effect Effects 0.000 abstract description 2
- 238000001816 cooling Methods 0.000 description 8
- 239000000843 powder Substances 0.000 description 4
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 235000019624 protein content Nutrition 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 108010070551 Meat Proteins Proteins 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 229930182558 Sterol Natural products 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 210000000232 gallbladder Anatomy 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 235000019690 meat sausages Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 150000003432 sterols Chemical class 0.000 description 1
- 235000003702 sterols Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a kind of mycoprotein opsonin meat products and its processing method, including the preparation of emulsification bacterium solution, the preparation of thallus fermentation liquid, plain meat gruel preparation, solidification are stablized, boiling and modulation.The present invention utilizes Edible mushroom processing by-product, is converted into high quality trophism mycoprotein through microbial fermentation, and under the cooperation of other natural auxiliary materials etc., is controlled and is made by specific technique and technical parameter.This product shape, color, taste and flavor and traditional meat are close, its protein content and necessary amino acid content are higher than traditional meat, fat, cholesterol level and cost of manufacture are lower than traditional meat, and flavor and trophism are far superior to other plain meat products.
Description
Technical field
The present invention relates to a kind of processing methods of meat products, more particularly to a kind of mycoprotein opsonin meat products and its add
Work method.
Background technique
Traditional meat is all made using livestock meat of raw material, although aromatic delicious, protein abundant can be provided for human body,
But this kind of meat fat and cholesterol level are high, and general all added with the addition of the food such as nitrite and composite phosphate
Agent, so that some consumer groups for focusing on health care have a misgiving.Emphasize food production and consumption sustainable development and
Today of food safety, as far as possible reduction consumption of meat, then become a kind of new by other non-meat protein food substitutions
Trend.The report with the production vegetarian sausage such as soybean protein existing at present, but its flavor is poor, and simple vegetable protein produces
Its trophism of product is also insufficient, and it is necessary to research and develop one kind, using other protein sources as raw material, production flavor is good, nutrition is good, cost thus
The method of low meat products.
Summary of the invention
That the purpose of the present invention is to provide a kind of protein contents is high, metabolism of lipid and cholesterol content is low, texture and flavor are good
Mycoprotein opsonin meat products and its processing method.
Solution provided by the invention includes the following steps:
(1) emulsification bacterium solution preparation: mushroom, bacteria residue and the stem for taking Edible mushroom processing superseded are cleaned up, are drained away the water,
It is thinner with process machine, ice bits and glucose are then added, entering colloid mill fine grinding is to emulsify bacterium solution, spare after sterilization processing；
(2) prepared by thallus fermentation liquid: by emulsification bacterium solution addition food-grade geotrichum candidum (Geotrichum candidum) and detaining
The direct putting type freeze-dried vaccine of capsule endomycopsi.sp (endomycopsis fibuligera), enters ferment tank, mistake after mixing evenly
Filter, takes clear liquid, is cooled to room temperature after heat treatment spare；
(3) plain meat gruel preparation: thallus fermentation liquid is put into de-airing mixer, addition includes food-grade calcium chlorite, second
Sour calcium, powdered egg, salt, white granulated sugar, yeast extract, I+G and monascorubin auxiliary material, be slowly stirred in thin rotten shape, obtain plain
Meat gruel；
(4) solidify stabilization: the plain meat gruel of preparation is poured into fabric casing for sausage, enter mold compression and buckle in fact, be then placed in freezer
Stablize its solidification；
(5) boiling and modulation: by mold be put into digester cook after put into cold water in it is cold, opening mold, strip intestines
Intestines body is cut to shredded meat, meat cubelets or sliced meat shape, mycoprotein opsonin meat products is obtained after packaging by clothing
Further, edible mushroom, ice are considered to be worth doing in step (1), the weight ratio of glucose is (80~85): (8~10): (4~
5), the temperature of sterilization processing is 121 DEG C, 20~25min of time.
Further, emulsification bacterium solution, geotrichum candidum direct putting type freeze-dried vaccine, the freeze-drying of Endomycopsis Fibnligera direct putting type in step (2)
The weight ratio of bacterium be (90~95): (0.4~0.5): (0.3~0.4), fermentation temperature be 30~35 DEG C, the time 3~4 days, thallus
The heat treatment temperature of fermentation liquid is 95~98 DEG C, 15~20min of time.
Further, thallus fermentation liquid, food-grade calcium chlorite, calcium acetate, dried egg powder, salt, white sand in step (3)
Sugar, yeast extract, I+G and monascorubin weight ratio be (85~90): (0.1~0.15): (0.12~0.16): (5~
6): (2~2.5): (1~1.5): (0.15~0.2): (0.1~0.12): (0.2~0.25).
Further, solidifying stable temperature in step (4) is 2~4 DEG C, the time 10~12 hours.
The present invention also provides mycoprotein opsonin meat products prepared by the above method.
The present invention utilizes Edible mushroom processing by-product, is converted into high quality trophism mycoprotein through microbial fermentation, and
Under the cooperation of other natural auxiliary materials etc., is controlled and be made by specific technique and technical parameter.The product shape, color,
Taste and flavor and traditional meat are close, and protein content and necessary amino acid content are higher than traditional meat, fat, gallbladder
Sterol content and cost of manufacture are lower than traditional meat, and flavor and trophism are far superior to other plain meat products.After tested, this production
35% or more product protein content, it is necessary to which amino acid accounts for 40% or more total amino acid.And the meat products albumen such as traditional meat sausage
Matter content is 15%~30%, it is necessary to which amino acid accounts for total amino acid 20%~35%；
Specific embodiment
Embodiment 1
The processing method of mycoprotein opsonin meat products provided in this embodiment includes the following steps:
(1) emulsification bacterium solution preparation: mushroom, bacteria residue and the stem for taking the processing of fresh food bacterium superseded are cleaned up, are drained the water
Point, it is thinner with process machine, ice bits and glucose are then added, enters colloid mill fine grinding for emulsification bacterium solution, by emulsification bacterium solution at 121 DEG C
20min is sterilized in heat preservation, spare after cooling；The edible mushroom (mushroom, bacteria residue and stem), ice are considered to be worth doing, the weight ratio of glucose is 80:
8:4；
(2) prepared by thallus fermentation liquid: emulsification bacterium solution after cooling is added food-grade geotrichum candidum (Geotrichum
Candidum) and the direct putting type freeze-dried vaccine of Endomycopsis Fibnligera (endomycopsis fibuligera), entering after mixing evenly can
The fermentor of clearance-type stirring, 30 DEG C ferment 3 days, then filter, and remove bacteria residue, by clear liquid in 95 DEG C of heat treatment 15min, cooling
It is spare afterwards；It is described emulsification bacterium solution, geotrichum candidum direct putting type freeze-dried vaccine, Endomycopsis Fibnligera direct putting type freeze-dried vaccine weight ratio be 90:
0.4:0.3；
(3) plain meat gruel preparation: thallus fermentation liquid is put into de-airing mixer, addition food-grade calcium chlorite, calcium acetate,
Powdered egg, salt, white granulated sugar, yeast extract, I+G and monascorubin are slowly stirred in thin rotten shape, obtain plain meat gruel；The bacterium
Body fermentation liquid, food-grade calcium chlorite, calcium acetate, dried egg powder, salt, white granulated sugar, yeast extract, I+G, monascorubin and red
The weight ratio of bent rice flour is 85:0.1:0.12:5:2:1:0.15:0.1:0.2；
(4) solidify stabilization: the plain meat gruel of preparation is poured into fabric casing for sausage, enter mold compression and buckle in fact, then enter 2 DEG C of freezer
It places 10 hours, stablizes its solidification；
(5) boiling and modulation: mold is put into digester, and 85 DEG C cook to 80 DEG C of central temperature, is put into after taking-up cold
It is cold in water, mold is opened, casing is stripped, intestines body is cut to shredded meat, meat cubelets or sliced meat shape, cold chain storing sale after packaging.
Embodiment 2
The processing method of mycoprotein opsonin meat products provided in this embodiment includes the following steps:
(1) emulsification bacterium solution preparation: mushroom, bacteria residue and the stem for taking the processing of fresh food bacterium superseded are cleaned up, are drained the water
Point, it is thinner with process machine, ice bits and glucose are then added, enters colloid mill fine grinding for emulsification bacterium solution, by emulsification bacterium solution at 121 DEG C
22min is sterilized in heat preservation, spare after cooling；The edible mushroom (mushroom, bacteria residue and stem), ice are considered to be worth doing, the weight ratio of glucose is 83:
9:4.5；
(2) prepared by thallus fermentation liquid: emulsification bacterium solution after cooling is added food-grade geotrichum candidum (Geotrichum
Candidum) and the direct putting type freeze-dried vaccine of Endomycopsis Fibnligera (endomycopsis fibuligera), entering after mixing evenly can
The fermentor of clearance-type stirring, 32 DEG C ferment 3.5 days, then filter, and remove bacteria residue, cold by clear liquid in 96 DEG C of heat treatment 18min
But spare after；It is described emulsification bacterium solution, geotrichum candidum direct putting type freeze-dried vaccine, Endomycopsis Fibnligera direct putting type freeze-dried vaccine weight ratio be
93:0.45:0.35；
(3) plain meat gruel preparation: thallus fermentation liquid is put into de-airing mixer, addition food-grade calcium chlorite, calcium acetate,
Powdered egg, salt, white granulated sugar, yeast extract, I+G and monascorubin are slowly stirred in thin rotten shape, obtain plain meat gruel；The bacterium
Body fermentation liquid, food-grade calcium chlorite, calcium acetate, dried egg powder, salt, white granulated sugar, yeast extract, I+G, monascorubin and red
The weight ratio of bent rice flour is 88:0.12:0.14:5.5:2.2:1.3:0.18:0.11:0.22；
(4) solidify stabilization: the plain meat gruel of preparation is poured into fabric casing for sausage, enter mold compression and buckle in fact, then enter 3 DEG C of freezer
It places 11 hours, stablizes its solidification；
(5) boiling and modulation: mold is put into digester, and 88 DEG C cook to 83 DEG C of central temperature, is put into after taking-up cold
It is cold in water, mold is opened, casing is stripped, intestines body is cut to shredded meat, meat cubelets or sliced meat shape, cold chain storing sale after packaging.
Embodiment 3
The processing method of mycoprotein opsonin meat products provided in this embodiment includes the following steps:
(1) emulsification bacterium solution preparation: mushroom, bacteria residue and the stem for taking the processing of fresh food bacterium superseded are cleaned up, are drained the water
Point, it is thinner with process machine, ice bits and glucose are then added, enters colloid mill fine grinding for emulsification bacterium solution, by emulsification bacterium solution at 121 DEG C
25min is sterilized in heat preservation, spare after cooling；The edible mushroom (mushroom, bacteria residue and stem), ice are considered to be worth doing, the weight ratio of glucose is 85:
10:5；
(2) prepared by thallus fermentation liquid: emulsification bacterium solution after cooling is added food-grade geotrichum candidum (Geotrichum
Candidum) and the direct putting type freeze-dried vaccine of Endomycopsis Fibnligera (endomycopsis fibuligera), entering after mixing evenly can
The fermentor of clearance-type stirring, 35 DEG C ferment 4 days, then filter, and remove bacteria residue, by clear liquid in 98 DEG C of heat treatment 20min, cooling
It is spare afterwards；It is described emulsification bacterium solution, geotrichum candidum direct putting type freeze-dried vaccine, Endomycopsis Fibnligera direct putting type freeze-dried vaccine weight ratio be 95:
0.5:0.4；
(3) plain meat gruel preparation: thallus fermentation liquid is put into de-airing mixer, addition food-grade calcium chlorite, calcium acetate,
Powdered egg, salt, white granulated sugar, yeast extract, I+G and monascorubin are slowly stirred in thin rotten shape, obtain plain meat gruel；The bacterium
Body fermentation liquid, food-grade calcium chlorite, calcium acetate, dried egg powder, salt, white granulated sugar, yeast extract, I+G, monascorubin and red
The weight ratio of bent rice flour is 90:0.15:0.16:6:2.5:1.5:0.2:0.12:0.25；
(4) solidify stabilization: the plain meat gruel of preparation is poured into fabric casing for sausage, enter mold compression and buckle in fact, then enter 4 DEG C of freezer
It places 12 hours, stablizes its solidification；
(5) boiling and modulation: mold is put into digester, and 90 DEG C cook to 85 DEG C of central temperature, is put into after taking-up cold
It is cold in water, mold is opened, casing is stripped, intestines body is cut to shredded meat, meat cubelets or sliced meat shape, cold chain storing sale after packaging.
Claims (7)
1. a kind of processing method of mycoprotein opsonin meat products, it is characterised in that include the following steps:
(1) emulsification bacterium solution preparation: mushroom, bacteria residue and the stem for taking Edible mushroom processing superseded are cleaned up, are drained away the water, with strand
Machine processed is thinner, then adds ice bits and glucose, and entering colloid mill fine grinding is to emulsify bacterium solution, spare after sterilization processing；
(2) prepared by thallus fermentation liquid: food-grade geotrichum candidum (Geotrichum candidum) and button capsule are added in emulsification bacterium solution
The direct putting type freeze-dried vaccine of endomycopsi.sp (endomycopsis fibuligera), enters ferment tank after mixing evenly, filtering,
Clear liquid is taken, is cooled to room temperature after heat treatment spare；
(3) plain meat gruel preparation: thallus fermentation liquid is put into de-airing mixer, addition include food-grade calcium chlorite, calcium acetate,
Powdered egg, salt, white granulated sugar, yeast extract, I+G and monascorubin auxiliary material, be slowly stirred in thin rotten shape, obtain plain meat gruel；
(4) solidify stabilization: the plain meat gruel of preparation is poured into fabric casing for sausage, enter mold compression and buckle in fact, being then placed in freezer makes it
Solidification is stablized；
(5) boiling and modulation: by mold be put into digester cook after put into cold water in it is cold, open mold, strip casing, general
Intestines body is cut to shredded meat, meat cubelets or sliced meat shape, and mycoprotein opsonin meat products is obtained after packaging.
2. the processing method of mycoprotein opsonin meat products according to claim 1, it is characterised in that: food in step (1)
Weight ratio with bacterium, ice bits, glucose is (80~85): (8~10): (4~5), and the temperature of sterilization processing is 121 DEG C, the time
20~25min.
3. the processing method of mycoprotein opsonin meat products according to claim 1, it is characterised in that: newborn in step (2)
Change bacterium solution, geotrichum candidum direct putting type freeze-dried vaccine, Endomycopsis Fibnligera direct putting type freeze-dried vaccine weight ratio be (90~95): (0.4~
0.5): (0.3~0.4), fermentation temperature are 30~35 DEG C, the time 3~4 days.
4. the processing method of mycoprotein opsonin meat products according to claim 3, it is characterised in that: bacterium in step (2)
The temperature of body fermentation liquid heat treatment is 95~98 DEG C, 15~20min of time.
5. the processing method of mycoprotein opsonin meat products according to claim 1, it is characterised in that: bacterium in step (3)
Body fermentation liquid, food-grade calcium chlorite, calcium acetate, powdered egg, salt, white granulated sugar, yeast extract, I+G and monascorubin weight
Amount is than being (85~90): (0.1~0.15): (0.12~0.16): (5~6): (2~2.5): (1~1.5): (0.15~0.2):
(0.1~0.12): (0.2~0.25).
6. the processing method of albumen opsonin meat products according to claim 1, it is characterised in that: solidification in step (4)
Stable temperature is 2~4 DEG C, the time 10~12 hours.
7. a kind of mycoprotein opsonin meat products as made from any one method in claim 1~6.
Priority Applications (1)
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|---|---|---|---|
| CN201910335651.9A CN110101074A (en) | 2019-04-24 | 2019-04-24 | A kind of mycoprotein opsonin meat products and its processing method |
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|---|---|---|---|
| CN201910335651.9A CN110101074A (en) | 2019-04-24 | 2019-04-24 | A kind of mycoprotein opsonin meat products and its processing method |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113583882A (en) * | 2021-09-28 | 2021-11-02 | 中国肉类食品综合研究中心 | Preparation method of fungal mycelium for preparing protein-substituted meat and application of fungal mycelium in preparing protein-substituted meat |
| CN115413766A (en) * | 2022-09-06 | 2022-12-02 | 昆明理工大学 | 3D printing meat paste composition and preparation method thereof |
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|---|---|---|---|---|
| CN1274543A (en) * | 2000-01-28 | 2000-11-29 | 谢杰伦 | Formula and production process of fungus protein flesh |
| CN102669714A (en) * | 2012-06-02 | 2012-09-19 | 成都大学 | Method for processing meat product rich in natural dietary fiber |
| CN106359646A (en) * | 2016-09-15 | 2017-02-01 | 天津替代医学科技股份有限公司 | Meatless meat fermented food and preparation method thereof |
| CN107581589A (en) * | 2017-08-24 | 2018-01-16 | 河南省农业科学院 | A kind of fermented type edible mushroom vegetarian ham and preparation method thereof |
-
2019
- 2019-04-24 CN CN201910335651.9A patent/CN110101074A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1274543A (en) * | 2000-01-28 | 2000-11-29 | 谢杰伦 | Formula and production process of fungus protein flesh |
| CN102669714A (en) * | 2012-06-02 | 2012-09-19 | 成都大学 | Method for processing meat product rich in natural dietary fiber |
| CN106359646A (en) * | 2016-09-15 | 2017-02-01 | 天津替代医学科技股份有限公司 | Meatless meat fermented food and preparation method thereof |
| CN107581589A (en) * | 2017-08-24 | 2018-01-16 | 河南省农业科学院 | A kind of fermented type edible mushroom vegetarian ham and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113583882A (en) * | 2021-09-28 | 2021-11-02 | 中国肉类食品综合研究中心 | Preparation method of fungal mycelium for preparing protein-substituted meat and application of fungal mycelium in preparing protein-substituted meat |
| CN113583882B (en) * | 2021-09-28 | 2021-12-17 | 中国肉类食品综合研究中心 | Preparation method of fungal mycelium for preparing protein-substituted meat and application of fungal mycelium in preparing protein-substituted meat |
| CN115413766A (en) * | 2022-09-06 | 2022-12-02 | 昆明理工大学 | 3D printing meat paste composition and preparation method thereof |
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Application publication date: 20190809 |