CN110584086A - Process for manufacturing artificial meat by plant fiber - Google Patents

Abstract

The invention belongs to the technical field of artificial meat, and particularly relates to a process for manufacturing plant fiber artificial meat, which comprises the following steps: s1: raw material primary processing, S2: material curing and softening, S3: determining the shape and volume, S4: cooling and vacuum packaging, the vegetable fiber meat analogue has extremely similar appearance, fiber, taste, color (after being cooked) and nutrient components, can achieve the effect of being confused, the vegetable fiber completely adopts complete crude fiber such as original ecological mushroom, dried bamboo shoots and the like to achieve the fiber effect of animal lean meat through physical reaction, and the taste of the animal meat are achieved by matching with proper seasonings; the public can eat more dietary fiber real objects, so as to achieve the aim of healthier body; the process is simple, the manufacturing cost is low, the burden of the breeding industry is lightened, and the environment is more environment-friendly.

Description

Process for manufacturing artificial meat by plant fiber

Technical Field

The invention relates to the technical field of artificial meat, in particular to a process for manufacturing plant fiber artificial meat.

Background

With the increase of the commercialization degree of the breeding industry, pursuing high profit becomes a great importance of breeding enterprises, adding hormones and antibiotics into feed becomes a normal form, completely healthy animal meat is difficult to find, overeating poultry becomes an important reason of sub-health constitution, the existing vegetarian meat products in the market are mostly mixed and synthesized by soybean protein, gluten, starch and the like, the taste is disordered, and the fiber shredded meat cannot be reflected; the existing animal meat generally has the problems of hormone and antibiotic overproof, and the excessive eating affects the health of human beings; the breeding industry is excessively developed, and the pressure is increased on the global environmental protection problem, so that a manufacturing process of plant fiber artificial meat is provided.

Disclosure of Invention

The invention aims to provide a process for manufacturing vegetable fiber artificial meat, which aims to solve the problems that the existing vegetarian meat products in the market proposed in the background art are mostly mixed and synthesized by soybean protein, gluten, starch and the like, the taste is disordered, and fiber shredded meat cannot be reflected; the existing animal meat generally has the problems of hormone and antibiotic overproof, and the excessive eating affects the health of human beings; the excessive development of the breeding industry increases the pressure on the global environmental protection problem.

In order to achieve the purpose, the invention provides the following technical scheme: a manufacturing process of plant fiber artificial meat comprises the following steps:

s1: preliminary processing of raw materials

Firstly, selecting raw materials of hericium erinaceus, mushroom feet, dried bamboo shoots and bamboo shoot skins, cleaning, removing dirt on the raw materials of the hericium erinaceus, the mushroom feet, the dried bamboo shoots and the bamboo shoot skins, naturally airing and storing the hericium erinaceus, the mushroom feet, the dried bamboo shoots and the bamboo shoot skins after cleaning, processing, foaming Hericium Erinaceus, Lentinus Edodes foot, dried bamboo shoot, and bamboo shoot skin at a ratio of 1:1:1:1 with cold water, then the raw materials are fished out by using a colander, the fibrous tissues of the raw materials are completely separated by processes of squeezing, beating, hand tearing and the like, small blocks of about 3 mm are allowed, spin-drying and dehydrating for about five times, and finally determining whether boiled water is needed to be fished and boiled according to the concentration of whether the plant fiber of the raw material contains the original substance smell or not, if the boiled water cannot meet the use requirement of removing the smell after being fished and boiled, soaking the plant fiber with enzyme or soda water to remove the original smell, and dehydrating for later use after the use requirement is met;

s2: curing and softening of materials

Putting the dried vegetable fiber into a stainless steel tray, adding egg liquid (the dried vegetable fiber 1: the egg liquid 2, when the whole vegetarian food is produced, the egg liquid can be replaced by papain) according to the proportion of 1:2, adding seasonings such as raw powder, wheat protein powder, pepper powder, salt, five spice powder, monosodium glutamate and the like according to a certain proportion for pickling and uniformly mixing, and pickling in a fresh-keeping cabinet at the low temperature of about 5 ℃ for 5 hours, wherein the egg enzyme or the papain is beneficial to softening the vegetable fiber and enables the vegetable fiber to become soft and elastic;

s3: determining shape and volume

Determining the shape and the volume of the artificial meat according to the using mode of the plant fiber artificial meat, then determining which kind of die is used, wherein the diameter or the thickness is not more than 10 cm in principle, and the die is convenient for quick steaming, putting the pickled plant fiber into the die, steaming for 30 minutes with medium fire, taking out of the pot, and then cooling the plant fiber artificial meat;

s4: cooling vacuum package

And (3) after cooling, determining the size of the slices according to the eating mode, after the slices are cut, carrying out vacuum packaging by using a vacuum packaging bag, and then carrying out freezing preservation on the packaged plant fiber artificial meat.

Compared with the prior art, the invention has the beneficial effects that:

1) the vegetable fiber meat analogue has extremely similar appearance, fiber, taste, color (after cooking) and nutrient components, can achieve the effect of falsely playing the role, the vegetable fiber completely adopts complete crude fiber such as original mushroom, dried bamboo shoots and the like to achieve the fiber effect of animal lean meat after physical reaction, and the taste of the animal meat are achieved by matching proper seasonings;

2) the public can eat more dietary fiber objects, so that the aim of keeping the body healthy is fulfilled;

3) the process is simple, the manufacturing cost is low, the burden of the breeding industry is lightened, and the environment is more environment-friendly.

Drawings

FIG. 1 is a process flow diagram of the present invention.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

In the description of the present invention, it should be noted that the terms "upper", "lower", "inner", "outer", "top/bottom", and the like indicate orientations or positional relationships based on those shown in the drawings, and are only for convenience of description and simplification of description, but do not indicate or imply that the referred device or element must have a specific orientation, be constructed in a specific orientation, and be operated, and thus should not be construed as limiting the present invention. Furthermore, the terms "first" and "second" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance.

In the description of the present invention, it should be noted that, unless otherwise explicitly specified or limited, the terms "mounted," "disposed," "sleeved/connected," "connected," and the like are to be construed broadly, e.g., "connected," which may be fixedly connected, detachably connected, or integrally connected; can be mechanically or electrically connected; they may be connected directly or indirectly through intervening media, or they may be interconnected between two elements. The specific meanings of the above terms in the present invention can be understood in specific cases to those skilled in the art.

Example (b):

referring to fig. 1, the present invention provides a technical solution: a manufacturing process of plant fiber artificial meat comprises the following steps:

s1: preliminary processing of raw materials

Firstly, selecting raw materials of hericium erinaceus, mushroom feet, dried bamboo shoots and bamboo shoot skins, cleaning, removing dirt on the raw materials of the hericium erinaceus, the mushroom feet, the dried bamboo shoots and the bamboo shoot skins, naturally airing and storing the hericium erinaceus, the mushroom feet, the dried bamboo shoots and the bamboo shoot skins after cleaning, processing, foaming Hericium Erinaceus, Lentinus Edodes foot, dried bamboo shoot, and bamboo shoot skin at a ratio of 1:1:1:1 with cold water, then the raw materials are fished out by using a colander, the fibrous tissues of the raw materials are completely separated by processes of squeezing, beating, hand tearing and the like, small blocks of about 3 mm are allowed, spin-drying and dehydrating for about five times, and finally determining whether boiled water is needed to be fished and boiled according to the concentration of whether the plant fiber of the raw material contains the original substance smell or not, if the boiled water cannot meet the use requirement of removing the smell after being fished and boiled, soaking the plant fiber with enzyme or soda water to remove the original smell, and dehydrating for later use after the use requirement is met;

s2: curing and softening of materials

Putting the dried vegetable fiber into a stainless steel tray, adding egg liquid (the dried vegetable fiber 1: the egg liquid 2, when the whole vegetarian food is produced, the egg liquid can be replaced by papain) according to the proportion of 1:2, adding seasonings such as raw powder, wheat protein powder, pepper powder, salt, five spice powder, monosodium glutamate and the like according to a certain proportion for pickling and uniformly mixing, and pickling in a fresh-keeping cabinet at the low temperature of about 5 ℃ for 5 hours, wherein the egg enzyme or the papain is beneficial to softening the vegetable fiber and enables the vegetable fiber to become soft and elastic;

s3: determining shape and volume

Determining the shape and the volume of the artificial meat according to the using mode of the plant fiber artificial meat, then determining which kind of die is used, wherein the diameter or the thickness is not more than 10 cm in principle, and the die is convenient for quick steaming, putting the pickled plant fiber into the die, steaming for 30 minutes with medium fire, taking out of the pot, and then cooling the plant fiber artificial meat;

s4: cooling vacuum package

And (3) after cooling, determining the size of the slices according to the eating mode, after the slices are cut, carrying out vacuum packaging by using a vacuum packaging bag, and then carrying out freezing preservation on the packaged plant fiber artificial meat.

The mouthfeel effect is optimal when the steamed bread is directly eaten without being frozen; the shelf life is preferably within 60 days.

While there have been shown and described the fundamental principles and essential features of the invention and advantages thereof, it will be apparent to those skilled in the art that the invention is not limited to the details of the foregoing exemplary embodiments, but is capable of other specific forms without departing from the spirit or essential characteristics thereof; the present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein, and any reference signs in the claims are not intended to be construed as limiting the claim concerned.

Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.

Claims (1)

1. A manufacturing process of plant fiber artificial meat is characterized in that: the manufacturing process of the plant fiber artificial meat comprises the following steps:

s1: preliminary processing of raw materials

Firstly, selecting raw materials of hericium erinaceus, mushroom feet, dried bamboo shoots and bamboo shoot skins, cleaning, removing dirt on the raw materials of the hericium erinaceus, the mushroom feet, the dried bamboo shoots and the bamboo shoot skins, naturally airing and storing the hericium erinaceus, the mushroom feet, the dried bamboo shoots and the bamboo shoot skins after cleaning, processing, foaming Hericium Erinaceus, Lentinus Edodes foot, dried bamboo shoot, and bamboo shoot skin at a ratio of 1:1:1:1 with cold water, then the raw materials are fished out by using a colander, the fibrous tissues of the raw materials are completely separated by processes of squeezing, beating, hand tearing and the like, small blocks of about 3 mm are allowed, spin-drying and dehydrating for about five times, and finally determining whether boiled water is needed to be fished and boiled according to the concentration of whether the plant fiber of the raw material contains the original substance smell or not, if the boiled water cannot meet the use requirement of removing the smell after being fished and boiled, soaking the plant fiber with enzyme or soda water to remove the original smell, and dehydrating for later use after the use requirement is met;

s2: curing and softening of materials

Putting the dried vegetable fiber into a stainless steel tray, adding egg liquid (the dried vegetable fiber 1: the egg liquid 2, when the whole vegetarian food is produced, the egg liquid can be replaced by papain) according to the proportion of 1:2, adding seasonings such as raw powder, wheat protein powder, pepper powder, salt, five spice powder, monosodium glutamate and the like according to a certain proportion for pickling and uniformly mixing, and pickling in a fresh-keeping cabinet at the low temperature of about 5 ℃ for 5 hours, wherein the egg enzyme or the papain is beneficial to softening the vegetable fiber and enables the vegetable fiber to become soft and elastic;

s3: determining shape and volume

Determining the shape and the volume of the artificial meat according to the using mode of the plant fiber artificial meat, then determining which kind of die is used, wherein the diameter or the thickness is not more than 10 cm in principle, and the die is convenient for quick steaming, putting the pickled plant fiber into the die, steaming for 30 minutes with medium fire, taking out of the pot, and then cooling the plant fiber artificial meat;

s4: cooling vacuum package

And (3) after cooling, determining the size of the slices according to the eating mode, after the slices are cut, carrying out vacuum packaging by using a vacuum packaging bag, and then carrying out freezing preservation on the packaged plant fiber artificial meat.