CN111374322A - Plant protein meat manufacturing process - Google Patents
Plant protein meat manufacturing process Download PDFInfo
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- CN111374322A CN111374322A CN202010056879.7A CN202010056879A CN111374322A CN 111374322 A CN111374322 A CN 111374322A CN 202010056879 A CN202010056879 A CN 202010056879A CN 111374322 A CN111374322 A CN 111374322A
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- 235000013372 meat Nutrition 0.000 title claims abstract description 32
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 16
- 108010064851 Plant Proteins Proteins 0.000 title claims description 6
- 235000021118 plant-derived protein Nutrition 0.000 title claims description 6
- 241001465754 Metazoa Species 0.000 claims abstract description 24
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 19
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 9
- 230000008569 process Effects 0.000 claims abstract description 9
- 239000000835 fiber Substances 0.000 claims abstract description 7
- 210000003205 muscle Anatomy 0.000 claims abstract description 7
- 238000010411 cooking Methods 0.000 claims abstract description 4
- 235000015277 pork Nutrition 0.000 claims abstract description 4
- 238000000465 moulding Methods 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 31
- 235000018102 proteins Nutrition 0.000 claims description 27
- 108090000623 proteins and genes Proteins 0.000 claims description 27
- 102000004169 proteins and genes Human genes 0.000 claims description 27
- 238000003756 stirring Methods 0.000 claims description 24
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 22
- 239000000203 mixture Substances 0.000 claims description 19
- 244000252132 Pleurotus eryngii Species 0.000 claims description 17
- 235000001681 Pleurotus eryngii Nutrition 0.000 claims description 17
- 239000012535 impurity Substances 0.000 claims description 16
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 15
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 15
- 240000006499 Flammulina velutipes Species 0.000 claims description 14
- 235000016640 Flammulina velutipes Nutrition 0.000 claims description 14
- 238000004140 cleaning Methods 0.000 claims description 12
- 235000014347 soups Nutrition 0.000 claims description 12
- 238000005491 wire drawing Methods 0.000 claims description 12
- 239000000084 colloidal system Substances 0.000 claims description 11
- 239000011780 sodium chloride Substances 0.000 claims description 11
- 239000000049 pigment Substances 0.000 claims description 10
- 229920002472 Starch Polymers 0.000 claims description 9
- 238000001914 filtration Methods 0.000 claims description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 9
- 238000010438 heat treatment Methods 0.000 claims description 9
- 210000001930 leg bone Anatomy 0.000 claims description 9
- 235000019698 starch Nutrition 0.000 claims description 9
- 239000008107 starch Substances 0.000 claims description 9
- 235000021537 Beetroot Nutrition 0.000 claims description 8
- 235000013312 flour Nutrition 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 241000196324 Embryophyta Species 0.000 claims description 7
- 238000004040 coloring Methods 0.000 claims description 7
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 6
- 238000010009 beating Methods 0.000 claims description 6
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- 239000004006 olive oil Substances 0.000 claims description 6
- 235000008390 olive oil Nutrition 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 6
- 229940073490 sodium glutamate Drugs 0.000 claims description 6
- 235000013599 spices Nutrition 0.000 claims description 6
- 210000001519 tissue Anatomy 0.000 claims description 6
- 235000021419 vinegar Nutrition 0.000 claims description 6
- 239000000052 vinegar Substances 0.000 claims description 6
- 239000011259 mixed solution Substances 0.000 claims description 5
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 3
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 3
- 102000004190 Enzymes Human genes 0.000 claims description 3
- 108090000790 Enzymes Proteins 0.000 claims description 3
- 229920002752 Konjac Polymers 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- 238000007667 floating Methods 0.000 claims description 3
- 239000003365 glass fiber Substances 0.000 claims description 3
- 238000004898 kneading Methods 0.000 claims description 3
- 235000010485 konjac Nutrition 0.000 claims description 3
- 239000000252 konjac Substances 0.000 claims description 3
- 238000003825 pressing Methods 0.000 claims description 3
- 238000007493 shaping process Methods 0.000 claims description 3
- 235000002639 sodium chloride Nutrition 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 239000000126 substance Substances 0.000 claims description 3
- 241000371652 Curvularia clavata Species 0.000 claims description 2
- 235000015210 Fockea angustifolia Nutrition 0.000 claims description 2
- 239000004568 cement Substances 0.000 claims description 2
- 238000009395 breeding Methods 0.000 abstract description 5
- 230000001488 breeding effect Effects 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 3
- 239000004278 EU approved seasoning Substances 0.000 abstract description 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 2
- 235000013622 meat product Nutrition 0.000 abstract description 2
- 235000020997 lean meat Nutrition 0.000 abstract 1
- 235000021049 nutrient content Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 3
- 206010020710 Hyperphagia Diseases 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000005556 hormone Substances 0.000 description 2
- 229940088597 hormone Drugs 0.000 description 2
- 238000009461 vacuum packaging Methods 0.000 description 2
- 241000282414 Homo sapiens Species 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 229940088710 antibiotic agent Drugs 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 235000020830 overeating Nutrition 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000006467 substitution reaction Methods 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
- A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; 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 vegetable protein meat manufacturing process, belonging to the technical field of artificial meat, comprising the following steps: the first step is as follows: primary processing of raw materials; the second step is that: processing a muscle part; the third step: processing a fat part; the fourth step: processing and molding pork skin; the invention uses original ecological mushroom crude fiber to achieve the fiber effect of animal lean meat through physical reaction, the appearance, the taste, the color (after cooking), the nutrient content are extremely similar to the animal meat, and the taste and the mouthfeel of the animal meat are achieved by matching with proper seasonings; and the process is simple, the manufacturing cost is low, most of the current meat products can be replaced, the burden of the breeding industry is reduced, and the environment is more environment-friendly.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to a process for manufacturing plant protein meat.
Background
With the increase of the commercialization degree of the breeding industry, pursuing high profit becomes a great importance for breeding enterprises, the addition of hormones and antibiotics in the feed becomes a normal form, completely healthy animal meat is difficult to find, overeating poultry becomes an important reason for sub-health constitution, the existing vegetarian meat products in the market do not show fiber shredded meat, and meat flavor essence is added to form a flavor similar to meat, so that plant meat food with high similarity can be obtained, but the food has great influence on the body of an eater, and the taste of meat without the addition of the food additive cannot achieve the desired effect; 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 puts pressure on the global environmental protection problem, and therefore, a plant protein meat manufacturing process is provided.
Disclosure of Invention
The invention aims to provide a vegetable protein meat manufacturing process to solve the problems in the background technology
In order to achieve the purpose, the invention provides the following technical scheme:
a vegetable protein meat manufacturing process comprises the following steps: the first step is as follows: preliminary processing of raw materials
Firstly, selecting animal leg bones, animal cortex, mushrooms, pleurotus eryngii, flammulina velutipes and bean wire-drawing protein for cleaning, removing dirt on raw materials of the animal leg bones, the animal cortex, the pleurotus eryngii, the flammulina velutipes and the bean wire-drawing protein, and airing the surface moisture of the pleurotus eryngii, the flammulina velutipes and the bean wire-drawing protein after cleaning; during the processing, the water-soluble glass fiber is subjected to a treatment,
placing animal leg bone into mixed solution of white vinegar and water, heating to boil, removing floating substances, taking out, filtering to remove fat to obtain concentrated soup;
dissolving animal cortex in hydrochloric acid enzyme, decocting with clear water, filtering to remove impurity skin, stirring to obtain paste, removing impurities from the residual colloid part after removing impurity skin, mixing the colloid part after removing impurities again with the impurity skin paste, and stirring to obtain cement paste;
putting the mushrooms into a steamer after cleaning, steaming in a water-proof way, taking out and stirring to form mud, completely separating fiber tissues of raw materials by processes of squeezing, beating, hand tearing and the like of the pleurotus eryngii and the flammulina velutipes to allow small blocks to exist, and then spin-drying and dehydrating;
mixing the concentrated soup with clear water, putting into a container, putting the needle mushroom shreds into the container, heating to boil, keeping the temperature for a period of time, taking out, draining, adding beet root pigment into the raw juice, adding the needle mushroom shreds into the raw juice, fully coloring, taking out, and draining;
soaking the bean wire-drawing protein in a mixed solution of cooking wine, white vinegar and clear water for a period of time, fishing out and draining water, cleaning again, putting into a container, adding clear water, concentrated soup and plant spices, heating for a period of time, taking out and draining water, completely separating fibrous tissues of the raw materials by squeezing, beating, hand tearing and other processes, putting into the raw juice, fully coloring, fishing out and draining;
adding sodium chloride into flour in a stirrer, fully stirring, adding clear water and beetroot pigment, kneading into dough, putting the kneaded dough into the stirrer again, filling a fine leakage net below the dough, adding clear water to submerge the dough, starting alternate stirring in the positive and negative directions, separating the colored protein and starch, and filtering out the protein with the colloid part by using the fine leakage net;
the second step is that: muscle part processing
Putting the bean protein silk starch, the needle mushroom silk and the chromoprotein in the first step, olive oil, plant spice, sodium glutamate and sodium chloride into a stirrer together, fully stirring, taking out, putting into a mold, and paving;
the third step: fat fraction processing
Putting the pleurotus eryngii shreds, the color proteins, the starch, the olive oil, the konjac flour, the sodium glutamate and the sodium chloride into a stirrer together, fully stirring, taking out, putting the mixture above a muscle part of a mould and paving the mixture;
the fourth step: processing and shaping of pork skin
And (3) fully stirring the concentrated soup, the daub and the mushroom paste in the first step, taking out the mixture, putting the mixture above the fat part of the mould, paving the mixture, cooling and condensing the mixture, and then pressing and molding the mixture.
The pleurotus eryngii shreds and the flammulina velutipes shreds are dehydrated until the water content is 30%.
The beet root pigment can be replaced by black rice pigment.
The flour and sodium chloride are added according to the proportion of 100: 1-100: 3.
The bean-drawing protein is soaked for 12 hours and then heated to 80 ℃ for 3 hours.
The mixing ratio of the colloid part to the mixed skin mud is 1: 2.
Compared with the prior art, the invention has the beneficial effects that:
1) the vegetable protein meat analogue has extremely similar shape, taste, color (after being cooked) and nutrient components, can achieve the effect of being fake, and can achieve the taste and the taste of animal meat by being matched with proper seasonings;
2) the process is simple, the manufacturing cost is low, the burden of the breeding industry is lightened, and the environment is more environment-friendly.
Detailed Description
In order to make the description of the invention as clear as possible, the specific implementation is as follows:
a vegetable protein meat manufacturing process comprises the following steps: the first step is as follows: preliminary processing of raw materials
Firstly, selecting animal leg bones, animal cortex, mushrooms, pleurotus eryngii, flammulina velutipes and bean wire-drawing protein for cleaning, removing dirt on raw materials of the animal leg bones, the animal cortex, the pleurotus eryngii, the flammulina velutipes and the bean wire-drawing protein, and airing the surface moisture of the pleurotus eryngii, the flammulina velutipes and the bean wire-drawing protein after cleaning; during the processing, the water-soluble glass fiber is subjected to a treatment,
sawing animal leg bone into small segments, soaking in clear water at 15-20 deg.C for 5 hr, adding clear water into container, adding white vinegar, heating to boil, removing floating substances, soaking at 80 deg.C for 12-16 hr, taking out, filtering to remove fat to obtain thick soup,
unhairing animal cortex, cleaning oil, putting into a container, firstly adding hydrochloric acid enzyme to dissolve for 2-8 hours, then adding clear water at 80 ℃ to boil for 12-15 hours, filtering off impurity skin, stirring the impurity skin into mud, removing impurities from the residual colloid part after removing the impurity skin, mixing the colloid part after removing the impurities again and the impurity skin mud according to the proportion of 1: 2, and stirring into daub;
putting the mushrooms into a steamer after cleaning, steaming in a water-proof way, taking out and stirring to form mud, and dehydrating; completely separating fiber tissues of raw materials of pleurotus eryngii and flammulina velutipes by processes of squeezing, beating, hand tearing and the like, allowing small blocks to exist, and then spin-drying and dehydrating until the water content is 30% for later use;
mixing the concentrated soup with clear water, putting into a container, putting the needle mushroom shreds into the container, heating to boil, keeping the temperature at 80 ℃, soaking for 20 minutes, taking out, draining, adding beetroot pigment into the raw juice, adding the needle mushroom shreds into the raw juice, fully coloring, taking out, draining;
putting the bean wire-drawing protein into a mixed solution of cooking wine, white vinegar and clear water, soaking for 12 hours, fishing out and draining water, cleaning again, putting into a container, adding clear water, concentrated soup and plant spices, heating to 80 ℃, keeping for 3 hours, taking out and draining water, completely separating fiber tissues of raw materials by processes of squeezing, beating, hand tearing and the like, putting into the raw juice, fully coloring, fishing out and draining;
adding sodium chloride into flour in a stirrer according to the proportion of 100: 1-100: 3, fully stirring, adding clear water and 0.005% beet root pigment, kneading into dough, then putting the kneaded dough into the stirrer again, filling a fine screen below the dough, adding clear water to submerge the dough, starting stirring alternately in the positive and negative directions, separating the colored protein and starch, and then filtering out the protein with the colloid part by using the fine screen;
the second step is that: muscle part processing
Putting the bean protein silk starch, the needle mushroom silk and the chromoprotein in the first step, olive oil, plant spice, sodium glutamate and sodium chloride into a stirrer together, fully stirring, taking out, putting into a mold, and paving;
the third step: fat fraction processing
Putting the pleurotus eryngii shreds, the color proteins, the starch, the olive oil, the konjac flour, the sodium glutamate and the sodium chloride into a stirrer together, fully stirring, taking out, putting the mixture above a muscle part of a mould and paving the mixture;
the fourth step: processing and shaping of pork skin
Taking the concentrated soup, the daub and the mushroom paste in the first step, fully stirring, taking out, putting the mixture above a fat part of a mould, paving the mixture, cooling and condensing, then pressing and forming, determining the size of the mixture according to an edible mode, slicing, performing vacuum packaging by using a vacuum packaging bag after slicing is completed, and then performing freeze preservation on the packaged plant protein meat.
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 (6)
1. The manufacturing process of the plant protein meat is characterized by comprising the following steps:
the first step is as follows: preliminary processing of raw materials
Firstly, selecting animal leg bones, animal cortex, mushrooms, pleurotus eryngii, flammulina velutipes and bean wire-drawing protein for cleaning, removing dirt on raw materials of the animal leg bones, the animal cortex, the pleurotus eryngii, the flammulina velutipes and the bean wire-drawing protein, and airing the surface moisture of the pleurotus eryngii, the flammulina velutipes and the bean wire-drawing protein after cleaning; during the processing, the water-soluble glass fiber is subjected to a treatment,
placing animal leg bone into mixed solution of white vinegar and water, heating to boil, removing floating substances, taking out, filtering to remove fat to obtain concentrated soup;
dissolving animal cortex in hydrochloric acid enzyme, decocting with clear water, filtering to remove impurity skin, stirring to obtain paste, removing impurities from the residual colloid part after removing impurity skin, mixing the colloid part after removing impurities again with the impurity skin paste, and stirring to obtain cement paste;
putting the cleaned mushrooms into a steamer, steaming in a water-proof way, taking out and stirring to form mud, completely separating fiber tissues of raw materials by processes of squeezing, beating, hand tearing and the like of pleurotus eryngii and flammulina velutipes to allow small blocks to exist, and then spin-drying and dehydrating;
mixing the concentrated soup with clear water, putting into a container, putting the needle mushroom shreds into the container, heating to boil, keeping the temperature for a period of time, taking out, draining, adding beet root pigment into the raw juice, adding the needle mushroom shreds into the raw juice, fully coloring, taking out, and draining;
soaking the bean wire-drawing protein in a mixed solution of cooking wine, white vinegar and clear water for a period of time, fishing out and draining water, cleaning again, putting into a container, adding clear water, concentrated soup and plant spices, heating for a period of time, taking out and draining water, completely separating fibrous tissues of the raw materials by squeezing, beating, hand tearing and other processes, putting into the raw juice, fully coloring, fishing out and draining;
adding sodium chloride into flour in a stirrer, fully stirring, adding clear water and beetroot pigment, kneading into dough, putting the kneaded dough into the stirrer again, filling a fine leakage net below the dough, adding clear water to submerge the dough, starting alternate stirring in the positive and negative directions, separating the colored protein and starch, and filtering out the protein with the colloid part by using the fine leakage net;
the second step is that: muscle part processing
Putting the bean drawing protein, the starch, the needle mushroom shreds and the coloring protein in the first step, olive oil, plant spice, sodium glutamate and sodium chloride into a stirrer together, fully stirring, taking out, putting into the bottom of a mould, and paving;
the third step: fat fraction processing
Putting the pleurotus eryngii shreds, the color proteins, the starch, the olive oil, the konjac flour, the sodium glutamate and the sodium chloride into a stirrer together, fully stirring, taking out, putting the mixture above a muscle part of a mould and paving the mixture;
the fourth step: processing and shaping of pork skin
And (3) fully stirring the concentrated soup, the daub and the mushroom paste in the first step, taking out the mixture, putting the mixture above the fat part of the mould, paving the mixture, cooling and condensing the mixture, and then pressing and molding the mixture.
2. The process for preparing vegetable protein meat according to claim 1, wherein the vegetable protein meat is prepared by the following steps: in the first step, the pleurotus eryngii shreds and the flammulina velutipes shreds are dehydrated until the water content is 30 percent.
3. The process for preparing vegetable protein meat according to claim 1, wherein the vegetable protein meat is prepared by the following steps: the beet root pigment can be replaced by black rice pigment.
4. The process for preparing vegetable protein meat according to claim 1, wherein the vegetable protein meat is prepared by the following steps: the flour and sodium chloride are added according to the proportion of 100: 1-100: 3.
5. The process for preparing vegetable protein meat according to claim 1, wherein the vegetable protein meat is prepared by the following steps: the bean-drawing protein is soaked for 12 hours and then heated to 80 ℃ for 3 hours.
6. The process for preparing vegetable protein meat according to claim 1, wherein the vegetable protein meat is prepared by the following steps: the mixing ratio of the colloid part to the mixed skin mud is 1: 2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010056879.7A CN111374322A (en) | 2020-01-17 | 2020-01-17 | Plant protein meat manufacturing process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010056879.7A CN111374322A (en) | 2020-01-17 | 2020-01-17 | Plant protein meat manufacturing process |
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| Publication Number | Publication Date |
|---|---|
| CN111374322A true CN111374322A (en) | 2020-07-07 |
Family
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| Application Number | Title | Priority Date | Filing Date |
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| CN202010056879.7A Pending CN111374322A (en) | 2020-01-17 | 2020-01-17 | Plant protein meat manufacturing process |
Country Status (1)
| Country | Link |
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| CN (1) | CN111374322A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112931680A (en) * | 2021-03-26 | 2021-06-11 | 江南大学 | Method for preparing vegetable protein meat by using inulin composite gel as substitute fat |
| CN113142379A (en) * | 2021-05-24 | 2021-07-23 | 宁波市素莲食品有限公司 | Preparation method of vegetable protein shrimp meat |
| CN113170858A (en) * | 2021-06-09 | 2021-07-27 | 四川大学 | Plant-based salted egg yolk and marinated meat rice dumplings and preparation method thereof |
| CN114073272A (en) * | 2020-08-12 | 2022-02-22 | 白象食品股份有限公司 | Vegetarian meat with meat flavor and taste and preparation method thereof |
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| Title |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114073272A (en) * | 2020-08-12 | 2022-02-22 | 白象食品股份有限公司 | Vegetarian meat with meat flavor and taste and preparation method thereof |
| CN112931680A (en) * | 2021-03-26 | 2021-06-11 | 江南大学 | Method for preparing vegetable protein meat by using inulin composite gel as substitute fat |
| CN113142379A (en) * | 2021-05-24 | 2021-07-23 | 宁波市素莲食品有限公司 | Preparation method of vegetable protein shrimp meat |
| CN113170858A (en) * | 2021-06-09 | 2021-07-27 | 四川大学 | Plant-based salted egg yolk and marinated meat rice dumplings and preparation method thereof |
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