CN112244267A - Vegetable meat sausage and preparation method thereof - Google Patents
Vegetable meat sausage and preparation method thereof Download PDFInfo
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- CN112244267A CN112244267A CN202011116393.4A CN202011116393A CN112244267A CN 112244267 A CN112244267 A CN 112244267A CN 202011116393 A CN202011116393 A CN 202011116393A CN 112244267 A CN112244267 A CN 112244267A
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- LNAZSHAWQACDHT-XIYTZBAFSA-N (2r,3r,4s,5r,6s)-4,5-dimethoxy-2-(methoxymethyl)-3-[(2s,3r,4s,5r,6r)-3,4,5-trimethoxy-6-(methoxymethyl)oxan-2-yl]oxy-6-[(2r,3r,4s,5r,6r)-4,5,6-trimethoxy-2-(methoxymethyl)oxan-3-yl]oxyoxane Chemical compound CO[C@@H]1[C@@H](OC)[C@H](OC)[C@@H](COC)O[C@H]1O[C@H]1[C@H](OC)[C@@H](OC)[C@H](O[C@H]2[C@@H]([C@@H](OC)[C@H](OC)O[C@@H]2COC)OC)O[C@@H]1COC LNAZSHAWQACDHT-XIYTZBAFSA-N 0.000 claims description 2
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- 239000003795 chemical substances by application Substances 0.000 claims 1
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- 235000013622 meat product Nutrition 0.000 abstract description 9
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- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 1
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Images
Classifications
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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
- A23L29/04—Fatty acids or derivatives
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
-
- 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 belongs to the field of food, and provides a plant meat sausage and a preparation method thereof, wherein the plant meat sausage comprises, by weight, 15-40% of plant protein, 10-20% of plant oil, 1-5% of water-soluble colloid, 1-10% of starch, 0.2-5% of an emulsifier, 0.1-1% of a flour product modifier, 1-10% of a seasoning and an essence, and the balance ice water. The plant meat sausage is prepared by adding seasonings and non-meat-source essence, chopping, stirring, filling or high-temperature sterilizing and packaging. The technical formula of the plant meat sausage prepared by the invention can be used for preparing sausages, plant meat hams or other plant meat products in shapes or filling modes. The vegetable meat sausage has the special sense of crispness and shredded meat of the chopped meat sausage, has the protein content of more than 20 percent, and is a vegetarian product with high protein.
Description
Technical Field
The invention relates to the technical field of food, in particular to a vegetable meat sausage and a preparation method thereof.
Background
In recent years, with arousal of health requirements of people, vegetarian products have been pursued by consumers due to low carbon emission and low fat and high protein, and a plurality of food companies and investment institutions join development and popularization ranks of the vegetarian products in a dispute.
The existing vegetarian food mainly takes soy protein concentrate, soy protein tissue or pea protein as main materials, the texture and the mouthfeel of the product are greatly different from those of a real pork sausage, mainly manifested in that the texture of the product is dry and hard, the taste is not moist, the beany flavor is prominent, and the like, some vegetarians are main consumers, most people do not accept the product, and the sale amount is not large.
Disclosure of Invention
In order to solve the technical problems, the invention provides a method for preparing vegetarian sausage by using wheat protein, which utilizes the emulsifying property of the protein and the special elastic and tough feeling of the wheat protein, is matched with additives to adjust the texture and can prepare a vegetable meat product completely comparable to meat sausage.
Specifically, the invention provides the following technical scheme:
on one hand, the invention provides a plant meat sausage, wherein the raw materials comprise, by weight, 15-40% of plant protein, 10-20% of plant oil, 1-5% of water-soluble colloid, 1-10% of starch, 0.2-5% of emulsifier, 0.1-1% of flour product modifier, 1-10% of seasoning and essence, and the balance ice water.
Further, the vegetable protein is wheat protein; the vegetable protein accounts for 20-30% of the total weight of the raw materials.
Further, the vegetable oil is one or more of soybean oil, salad oil, sunflower seed oil or olive oil; the vegetable oil accounts for 15-20% of the total weight of the raw materials.
Further, the water-soluble colloid is one or more of sodium alginate, methyl cellulose or carboxymethyl cellulose; the water-soluble colloid accounts for 5 percent of the total weight of the raw materials.
Further, the starch is native starch or modified starch, and the weight percentage of the starch in the total amount of the raw materials is 2-5%.
Further, the emulsifier is one or more of sodium caseinate, sodium stearoyl lactylate, calcium stearoyl lactylate and sucrose fatty acid ester; the emulsifier accounts for 0.2 to 1 percent of the total weight of the raw materials.
Further, the flour product modifier is one or more of ascorbic acid, L-cysteine hydrochloride and calcium carbonate; the flour product modifier accounts for 0.1-0.5% of the total weight of the raw materials.
A preparation method of a vegetable meat sausage comprises the following steps:
adding ice water and vegetable oil into a chopper mixer, starting the chopper mixer, then sequentially adding vegetable protein and other auxiliary materials, chopping and mixing at a high speed to obtain an emulsion, and chopping and mixing at a low speed or stirring until the stuffing is viscous and does not stick to equipment;
refrigerating the chopped and mixed stuffing and placing for more than 1 hour;
adding the stuffing into a dough mixer, stirring for 3-10 minutes, and stopping after the stuffing forms obvious filamentous textures;
and (4) filling, curing, cooling and packaging.
Furthermore, the curing is performed in a steaming, boiling or high-temperature sterilization kettle way, the curing temperature is 90-121 ℃, and the curing time is 30-60 minutes.
Further, the curing temperature is 100 ℃, and the curing time is 40-60 minutes; or the curing temperature is 121 ℃ and the curing time is 20-40 minutes.
The beneficial effects of the invention include:
the main raw material adopted by the invention is wheat protein, other ingredients are used for seasoning or texture adjustment, and the seasoning and the non-meat essence are added, and the wheat protein seasoning is processed by the working procedures of chopping, stirring, filling or high-temperature sterilization and packaging. The technical formula of the plant meat sausage prepared by the invention can be used for preparing sausages, plant meat hams or other plant meat products in shapes or filling modes. The vegetable meat sausage has the unique sense of crispness and shredded meat of the chopped and mixed meat sausage, the protein content is up to more than 20 percent, and a product which is completely comparable to a high-grade pork sausage is obtained by matching with proper seasoning, and the nutritive value is rich; the vegetable oil can adopt vegetable oil products with less smell and more health, thereby increasing the nutritive value of the products and simultaneously obtaining more selling points.
The product can be changed in various ways such as packaging, seasoning, cutting and the like, so that more vegetable meat products can be derived. The product can be refrigerated and stored in a freezing way, and also can be stored and sold at normal temperature after high-temperature sterilization.
The invention provides a method for preparing vegetarian sausage by using wheat protein, which utilizes the emulsifying property of the protein and the special elastic and tough feeling of the wheat protein to adjust the texture by matching with additives, so as to prepare a vegetable meat product which is completely comparable to meat sausage.
The wheat protein is used as a main raw material, and the processing technology and equipment are similar to those of the traditional meat product processing technology and can be universal, which is different from the preparation mode of a vegetarian meat product taking tissue protein as a main body in the market. The prepared product has the advantages of crisp and elastic taste, clear texture of shredded pork and higher protein content, and is beneficial to body health.
Drawings
FIG. 1 is a comparison of the meat sausage of the present invention with a commercially available product;
fig. 2 is a picture of a finished product of the plant meat sausage.
Detailed Description
The making method of the vegetarian meat sausage provided by the invention has the advantages of easily available raw materials and simple process, and is very suitable for production and sale in meat product factories. Different tastes can be obtained by adjusting the proportion, and products with different quality guarantee periods can be obtained by adjusting the curing mode
Example 1
A plant meat sausage comprises, by weight, 15-40% of plant protein, 10-20% of plant oil, 1-5% of water-soluble colloid, 1-10% of starch, 0.2-5% of emulsifier, 0.1-1% of flour product modifier, 1-10% of flavoring and essence, and the balance of ice water.
The invention fully utilizes the special characteristics of wheat protein, such as elasticity, extensibility and capability of forming a network structure. Meanwhile, the colloid and the emulsifier are used for supplementing the problems of insufficient emulsibility and poor oil retention effect of the wheat protein. The formed system is stabilized and improved by the modifier, so that the controllable and proper mouthfeel is obtained, and the fragrance and the taste of the product are improved by seasonings, essences and the like, so that a perfect vegetable meat product is obtained.
Wherein the vegetable protein is wheat protein;
wherein the vegetable oil is soybean oil, salad oil, sunflower seed oil or olive oil, and one or more of them are mixed;
wherein the water-soluble colloid is one or the combination of more of sodium alginate, methylcellulose or carboxymethylcellulose;
wherein the emulsifier is one or more of sodium caseinate, hard sodium lactate, calcium stearoyl lactylate and sucrose fatty acid ester;
wherein the flour product modifier is one or more of ascorbic acid, L-cysteine hydrochloride and calcium carbonate;
a preparation method of a vegetable meat sausage comprises the following steps:
(1) weighing ice water, vegetable oil and other raw materials and auxiliary materials according to a formula;
(2) preparing stuffing: adding ice water and vegetable oil into a chopper mixer, starting the chopper mixer, then sequentially adding vegetable protein and other auxiliary materials, chopping and mixing at a high speed to obtain an emulsion, and chopping and mixing at a low speed or stirring until the stuffing is viscous and does not stick to equipment;
(3) and (4) refrigerating the chopped and mixed stuffing for more than 1 hour. The stuffing can automatically discharge the gas brought in during the chopping process.
(4) And adding the stuffing into the dough mixer, stirring for 3-10 minutes, and stopping after the stuffing forms obvious filamentous textures.
(5) And (4) filling, namely using a plastic casing and quantitatively filling by using a vacuum sausage filler.
(6) The curing can be performed by using a cooking or water cooking process, or directly by using a high-temperature sterilization kettle, wherein the curing temperature is 90-121 ℃, the curing time is 30-60 minutes, preferably 100 ℃, 40-60 minutes and 121 ℃ is 20-40 minutes.
(7) And (6) cooling and packaging.
The protein, fat and carbohydrate of the meat sausage, the vegetarian sausage and the plant meat sausage are compared to obtain the following results:
nutrient composition table: the nutrition value per 100 g is compared as follows
| Nutrient composition | Meat sausage | Vegetarian sausage | The invention relates to a plant meat sausage |
| Protein content | 11g | 13.2g | 21g |
| Fat | 7g | 15.6g | 15g |
| Carbohydrate compound | 12g | 6.5g | 6g |
Example 2 plain sausage
Raw materials:
25 percent of wheat protein, 15 percent of salad oil, 46.6 percent of ice water, 0.8 percent of sodium caseinate, 3 percent of acetylated distarch phosphate, 2 percent of sodium alginate and 0.1 percent of ascorbic acid
Seasoning:
1.2 percent of salt, 2 percent of granulated sugar and 4.3 percent of original flavor sausage seasoning
The process comprises the following steps:
1 adding emulsified salad oil and ice water into a chopper mixer, starting the chopper mixer to a high-speed gear, slowly adding wheat protein, soybean protein, sodium caseinate, acetylated distarch phosphate, sodium alginate and sodium ascorbate, and after chopping until the stuffing is viscous, switching to low-speed chopping;
then adding seasonings, and chopping and mixing for about 5 minutes at a low speed until the stuffing is not bonded with the chopping and mixing pot any more;
2, conveying the refrigerated and static stuffing to a refrigerating room with the temperature of 4-10 ℃, and standing for 2 hours;
and 3, filling by using a vacuum sausage filler and plastic sausage casings.
4, directly heating the cooked and filled sausage in water at 90-100 ℃ for 40 minutes, taking out of the pot and cooling;
5 packaging and storage
Packaging according to the requirement, and refrigerating for storage.
Example 3
Raw materials:
35 percent of wheat protein, 20 percent of salad oil, 36.7 percent of ice water, 2 percent of sodium caseinate, 5 percent of potato starch, 1 percent of sodium alginate, 0.2 percent of L-cysteine hydrochloride and 0.1 percent of ascorbic acid
Seasoning:
1.4 percent of salt, 4 percent of granulated sugar and 4.3 percent of original flavor sausage seasoning
The process comprises the following steps:
1 adding emulsified salad oil and ice water into a chopper mixer, starting the chopper mixer to a high-speed gear, slowly adding wheat protein, sodium caseinate, starch, sodium alginate, ascorbic acid and L-cysteine hydrochloride, and switching to low-speed chopping after chopping until the stuffing is viscous;
then adding seasonings, and chopping and mixing for about 5 minutes at a low speed until the stuffing is not bonded with the chopping and mixing pot any more;
2, conveying the refrigerated and static stuffing to a refrigerating room with the temperature of 4-10 ℃, and standing for 2 hours;
and 3, filling by using a vacuum sausage filler and plastic sausage casings.
4, directly sterilizing the cured and filled sausage in a high-temperature sterilization kettle at the temperature of 121 ℃ for 30 minutes, and then cooling;
5 packaging and storage
Packaging according to the requirement, and storing at normal temperature.
The invention provides a preparation method of a vegetarian meat sausage, which is simple in process and easy to operate, and the prepared product is elastic and crisp in taste and is very similar to the traditional chopped and mixed pork sausage.
The meat sausage and other vegetarian sausage in the market are compared with the products manufactured by the patent process:
the meat sausage purchased in the market is a ham sausage of a certain large company, and the main components are as follows: chicken, water, concentrated soy protein, pork, starch, and the like. Monovalent 2.5 yuan/root 60 g
The commercial vegetarian sausage is purchased, and the main components are as follows: soybean protein isolate, water, starch, vegetable oil, etc. Monovalent 1.5 yuan/root 30 g
The process for preparing the plant meat sausage comprises the following main components: wheat gluten, water, vegetable oil, etc. The estimated selling price is 1.5 yuan/root and 30 g
The vegetable meat sausage prepared by the invention is compared with meat sausage and vegetarian sausage randomly purchased in the market in the aspect of taste, a taste test and a questionnaire survey are carried out in a random population of 50 persons, each index is evaluated and scored according to a full score of 10, and the average score distribution is compared as shown in the following table and figure 1:
| meat sausage on the market | Vegetarian sausage on the market | Plant sausage | |
| Taste of the product | 9 | 5 | 8 |
| Smell(s) | 9 | 7 | 8 |
| Elasticity | 7 | 5 | 8 |
| Brittleness | 8 | 5 | 7 |
| Appearance of the product | 9 | 6 | 8 |
The above embodiments are only preferred embodiments of the present invention, and are not intended to limit the technical solutions of the present invention. Any person skilled in the art should be able to make equivalent changes and modifications without departing from the spirit of the invention, and all that comes within the scope of the claims of the present patent.
Claims (10)
1. The plant meat sausage is characterized in that raw materials of the plant meat flavor comprise, by weight, 15-40% of plant protein, 10-20% of plant oil, 1-5% of water-soluble colloid, 1-10% of starch, 0.2-5% of emulsifying agent, 0.1-1% of flour product modifying agent, 1-10% of seasoning and essence, and the balance ice water.
2. The plant meat sausage as claimed in claim 1, wherein the plant protein is wheat protein, and the plant protein accounts for 20-30% of the total weight of the raw materials.
3. The plant meat sausage as claimed in claim 1, wherein the vegetable oil is one or more of soybean oil, salad oil or sunflower oil, and olive oil, and the vegetable oil accounts for 15-20% of the total weight of the raw materials.
4. The plant meat sausage as claimed in claim 1, wherein the water-soluble colloid is one or more of sodium alginate, methyl cellulose or carboxymethyl cellulose.
5. The plant meat sausage as claimed in claim 1, wherein the starch is native starch or modified starch, and the starch accounts for 2-5 wt% of the total amount of the raw materials.
6. The plant meat sausage as claimed in claim 1, wherein the emulsifier is one or more of sodium caseinate, sodium stearoyl lactylate, calcium stearoyl lactylate and sucrose fatty acid ester, and the weight percentage of the emulsifier in the total amount of raw materials is 0.2-1%.
7. The plant meat sausage as claimed in claim 1, wherein the flour improver is one or more of ascorbic acid, L-cysteine hydrochloride and calcium carbonate, and the weight percentage of the flour improver in the total amount of the raw materials is 0.1-0.5%.
8. The method for preparing the plant meat sausage according to any one of claims 1 to 7, which is characterized by comprising the following steps:
adding ice water and vegetable oil into a chopper mixer, starting the chopper mixer, then sequentially adding vegetable protein and other auxiliary materials, chopping and mixing at a high speed to obtain an emulsion, and chopping and mixing at a low speed or stirring until the stuffing is viscous and does not stick to equipment;
refrigerating the chopped and mixed stuffing and placing for more than 1 hour;
adding the stuffing into a dough mixer, stirring for 3-10 minutes, and stopping after the stuffing forms obvious filamentous textures;
and (4) filling, curing, cooling and packaging.
9. The method for preparing the plant meat sausage as claimed in claim 8, wherein the curing is carried out in a steaming, boiling or high-temperature sterilization kettle way, the curing temperature is 90-121 ℃, and the curing time is 30-60 minutes.
10. The method for preparing the plant meat sausage according to claim 9, wherein the curing temperature is 100 ℃ and the curing time is 40-60 minutes; or the curing temperature is 121 ℃ and the curing time is 20-40 minutes.
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| CN112956681A (en) * | 2021-03-25 | 2021-06-15 | 上海来伊份股份有限公司 | Plant-based sausage and preparation method thereof |
| CN113057288A (en) * | 2021-03-29 | 2021-07-02 | 上海魅味特食品科技有限公司 | Vegetable meat hot dog sausage and preparation method thereof |
| 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 |
| CN113142488A (en) * | 2021-03-29 | 2021-07-23 | 上海魅味特食品科技有限公司 | Vegetable meat stuffing and preparation method thereof |
| CN113854400A (en) * | 2021-10-13 | 2021-12-31 | 四川植得期待生物科技有限公司 | Vegetable and plant protein meat balls and preparation method thereof |
| CN113974134A (en) * | 2021-09-16 | 2022-01-28 | 好福(上海)食品科技有限公司 | Preparation method of modified starch for enhancing water-based property and gel property of plant gravy |
| CN114698773A (en) * | 2022-04-22 | 2022-07-05 | 好福(上海)食品科技有限公司 | Plant-based drenched raw fried food and preparation method thereof |
| CN115251228A (en) * | 2022-08-12 | 2022-11-01 | 佛山澳加联盈生物科技有限公司 | Method for preparing vegetable protein meat pie by using tissue protein |
| KR102600753B1 (en) * | 2023-07-04 | 2023-11-13 | 주식회사 알티스트 | Vegetable sausage with improved texture and manufacturing method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112956681A (en) * | 2021-03-25 | 2021-06-15 | 上海来伊份股份有限公司 | Plant-based sausage and preparation method thereof |
| CN113057288A (en) * | 2021-03-29 | 2021-07-02 | 上海魅味特食品科技有限公司 | Vegetable meat hot dog sausage and preparation method thereof |
| CN113142488A (en) * | 2021-03-29 | 2021-07-23 | 上海魅味特食品科技有限公司 | Vegetable meat stuffing and preparation method thereof |
| 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 |
| CN113974134A (en) * | 2021-09-16 | 2022-01-28 | 好福(上海)食品科技有限公司 | Preparation method of modified starch for enhancing water-based property and gel property of plant gravy |
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| CN114698773A (en) * | 2022-04-22 | 2022-07-05 | 好福(上海)食品科技有限公司 | Plant-based drenched raw fried food and preparation method thereof |
| CN115251228A (en) * | 2022-08-12 | 2022-11-01 | 佛山澳加联盈生物科技有限公司 | Method for preparing vegetable protein meat pie by using tissue protein |
| KR102600753B1 (en) * | 2023-07-04 | 2023-11-13 | 주식회사 알티스트 | Vegetable sausage with improved texture and manufacturing method thereof |
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