CN1305740A - Natural plant-meat for series - Google Patents
Natural plant-meat for series Download PDFInfo
- Publication number
- CN1305740A CN1305740A CN00100344A CN00100344A CN1305740A CN 1305740 A CN1305740 A CN 1305740A CN 00100344 A CN00100344 A CN 00100344A CN 00100344 A CN00100344 A CN 00100344A CN 1305740 A CN1305740 A CN 1305740A
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- natural
- soybean protein
- extract
- series
- meat
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Abstract
A natural plant food series, named as beef sausage, chicken sausage, mutton pills, fish slices, etc, is made up of soybean tissue protein, water, separated soybean protein sugar, gourmet powder, edible salt, soy, potato starch, plant oil and flavouring which may be chicken extract, beef extract, fish extract, fish extract, etc. Its advantages include high protein, low fat and complete nutrients.
Description
The present invention relates to a kind of health food, the natural plant-meat for series of particularly a kind of high protein, low fat, full nutrition.
In recent years, along with people's living standard raising, more and more pay attention to nutrition and health care.In China resident's the diet, non-staple foodstuff is many based on vegetables and animal food at present, and animal food is again based on animal flesh such as pig, ox, sheep, chicken, duck, fishes, and animal flesh fat is high, and heat is big, and protein content is very low.Heat of taking in present China resident's the diet and fat surpass 16.8% and 38.5% of WHO standard respectively according to statistics, and the intake of protein is than standard value low 18.7%, therefore the number of suffering from obesity, hypertension, diabetes, cardiovascular disease increases year by year, reduce heat and fat, the intake that increases protein is the task of top priority that China resident dietary structure is adjusted.
The object of the present invention is to provide a kind of is primary raw material with the textured soybean protein, the natural plant-meat for series of the high protein that processes through special process, low fat, full nutrition.
The objective of the invention is to be achieved through the following technical solutions: its natural plant-meat for series is processed as various food by a certain percentage by textured soybean protein, water, soybean protein isolate, sugar, monosodium glutamate, salt, tasty agents, soy sauce, dehydrated potato powder, vegetable oil, as chicken and ham roll, beef ham, mutton ham, chicken cocktail sausage, mutton ball, beefsteak, fillet, laver fish, pork chop, chicken row, chicken nugget, whole chicken etc.Each component content (weight) percentage is: textured soybean protein 21%, water 25%, soybean protein isolate 17%, sugar 3%, monosodium glutamate 0.8%, salt 0.7%, tasty agents 10%, soy sauce 1.8%, dehydrated potato powder 2.7%, vegetable oil 18%.Wherein tasty agents can be: natural chickens' extract, natural ox essence, natural sheep essence, natural milt.
Textured soybean protein is, and to be raw material with the fresh defatted soy flour of high-quality form through the systematism processing, nutritious.It is except the lecithin, calcium, potassium, iron, vitamin and the saponin(e that have general bean product and contain, also contain rich in protein, amino acid, cellulose, and fat content is low, and eliminated the harmful substance in the soybean, as trypsase inhibin, urease, saponin and blood cell coaguin etc.Its protein content is up to 66%, is equivalent to pig, ox, chicken, the flesh of fish 2 times, 3 times of egg, 15 times of milk, and contain 18 seed amino acids, wherein needed by human again can not self 8 synthetic seed amino acid content especially high, and proportioning is appropriate, meets the Human Physiology needs.
Glutamic acid in the textured soybean protein and lecithin are the brain tonic good merchantable brands, are of value to brain cell and transmit information, impel resourcefully, and intelligence improves, hypermnesia, the aging of brain that slows down, prevention senile dementia.Lecithin in the textured soybean protein, calcium, potassium, vitamin and saponin(e etc. can be eliminated the cholesterol in the blood; the protection cardiovascular health; delaying cell aging; help the growth of central nervous tissues such as child's cerebral cortex simultaneously, obesity, hypertension, diabetes, cardiovascular disease etc. are all had tangible food curative effect.
The present invention has following beneficial effect:
1, the present invention is nutritious, the protein content height, and fat is low, helps building up health, and improves health conditions.
2, institutional framework of the present invention is closely knit, has stratiform and meat fiber shape texture, and strong but pliable in texture flexible, delicate mouthfeel has the sensation of similar lean meat or mushroom when chewing, easily accepted by people.
3, the present invention is made up of natural material fully, does not contain any additives, meets the food hygienic standard requirement, and is absorbed by the body easily, and absorptivity reaches more than 95%.
4, raw material of the present invention is easy to get, and is convenient to processing, and is inexpensive, and stores easily, is convenient to transportation.
Concrete composition of the present invention is provided in detail by following examples, and its various formula rates are as follows:
Embodiment 1
Textured soybean protein 21%; Water 25%; Soybean protein isolate 17%; Sugar 3%; Monosodium glutamate 0.8%; Salt 0.7%; Natural chickens' extract 10%; Soy sauce 1.8%; Dehydrated potato powder 2.7%; Vegetable oil 18%;
Embodiment 2
Textured soybean protein 21%; Water 25%; Soybean protein isolate 17%; Sugar 3%: monosodium glutamate 0.8%; Salt 0.7%; Natural ox essence 10%; Soy sauce 1.8%; Dehydrated potato powder 2.7%; Vegetable oil 18%.
Claims (2)
1, a kind of natural plant-meat for series, it is characterized in that by textured soybean protein, water, soybean protein isolate, sugar, monosodium glutamate, salt, tasty agents, soy sauce, dehydrated potato powder, vegetable oil by a certain percentage formulated form, the content of each composition (weight) percentage is: textured soybean protein 21%; Water 25%; Soybean protein isolate 17%; Sugar 3%; Monosodium glutamate 0.8%; Salt 0.7%; Tasty agents 10%; Soy sauce 1.8%; Dehydrated potato powder 2.7%; Vegetable oil 18%.
2, series food as claimed in claim 1 is characterized in that above-mentioned tasty agents can be: natural chickens' extract, natural ox essence, natural sheep essence, natural milt etc.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00100344A CN1305740A (en) | 2000-01-18 | 2000-01-18 | Natural plant-meat for series |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00100344A CN1305740A (en) | 2000-01-18 | 2000-01-18 | Natural plant-meat for series |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1305740A true CN1305740A (en) | 2001-08-01 |
Family
ID=4575399
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN00100344A Pending CN1305740A (en) | 2000-01-18 | 2000-01-18 | Natural plant-meat for series |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1305740A (en) |
Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2004012532A1 (en) * | 2002-08-01 | 2004-02-12 | Shan Wang | Sausage with shape meat of aquatic carapace animal as material and preparation method |
| WO2004012531A1 (en) * | 2002-08-01 | 2004-02-12 | Shan Wang | Ham with shape meat of aquatic mollusc as material and preparation method |
| WO2004016111A1 (en) * | 2002-08-14 | 2004-02-26 | Shan Wang | A sausage involving carapace meat of aquatic animal and its preparation |
| WO2004016112A1 (en) * | 2002-08-14 | 2004-02-26 | Shan Wang | A ham or western-style ham involving carapace meat of aquatic animal and its preparation |
| CN100403931C (en) * | 2006-01-19 | 2008-07-23 | 江南大学 | Senile/ infantile nutritious powder using fish as main material and its preparation method |
| CN100426995C (en) * | 2006-07-21 | 2008-10-22 | 江南大学 | Natrition powder product using fish and wheat germ as main raw material and preparing method |
| CN101108005B (en) * | 2007-08-21 | 2010-10-06 | 黎秋萍 | Method of processing fruit meat balls |
| CN101965899A (en) * | 2010-04-12 | 2011-02-09 | 赵晓侠 | Method for preparing imitative animal flesh of textured soybean protein |
| CN102342519A (en) * | 2010-08-04 | 2012-02-08 | 时善炜 | Vegetarian meat added with vitamin B12 and production process for vegetarian meat |
| CN102578585A (en) * | 2012-01-13 | 2012-07-18 | 山东聊城鲁西药用辅料有限公司 | Soy protein sausage with health care role and processing and manufacturing method thereof |
| CN102630974A (en) * | 2012-03-26 | 2012-08-15 | 黎秋萍 | Soybean germ fish sausage |
| CN101496566B (en) * | 2008-02-01 | 2012-08-22 | 中国肉类食品综合研究中心 | Artificial vegetarian sausage and preparation method thereof |
| CN105581346A (en) * | 2015-11-24 | 2016-05-18 | 山东禹王生态食业有限公司 | Vegetarian soybean-protein roasted sausage and preparation method thereof |
| CN105707277A (en) * | 2016-01-22 | 2016-06-29 | 福建农林大学 | Nutritive vegetarian meat balls and preparation method thereof |
| CN105707750A (en) * | 2016-01-22 | 2016-06-29 | 福建农林大学 | Dried sea shrimp-soybean protein meat balls and preparation method thereof |
| CN110250506A (en) * | 2019-07-23 | 2019-09-20 | 董凡 | A kind of food with effect of weight reducing made by food materials |
| CN115005322B (en) * | 2021-12-01 | 2024-02-06 | 江苏省农业科学院 | Plant meat containing quinoa protein and preparation method and application thereof |
-
2000
- 2000-01-18 CN CN00100344A patent/CN1305740A/en active Pending
Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2004012531A1 (en) * | 2002-08-01 | 2004-02-12 | Shan Wang | Ham with shape meat of aquatic mollusc as material and preparation method |
| WO2004012532A1 (en) * | 2002-08-01 | 2004-02-12 | Shan Wang | Sausage with shape meat of aquatic carapace animal as material and preparation method |
| WO2004016111A1 (en) * | 2002-08-14 | 2004-02-26 | Shan Wang | A sausage involving carapace meat of aquatic animal and its preparation |
| WO2004016112A1 (en) * | 2002-08-14 | 2004-02-26 | Shan Wang | A ham or western-style ham involving carapace meat of aquatic animal and its preparation |
| CN100403931C (en) * | 2006-01-19 | 2008-07-23 | 江南大学 | Senile/ infantile nutritious powder using fish as main material and its preparation method |
| CN100426995C (en) * | 2006-07-21 | 2008-10-22 | 江南大学 | Natrition powder product using fish and wheat germ as main raw material and preparing method |
| CN101108005B (en) * | 2007-08-21 | 2010-10-06 | 黎秋萍 | Method of processing fruit meat balls |
| CN101496566B (en) * | 2008-02-01 | 2012-08-22 | 中国肉类食品综合研究中心 | Artificial vegetarian sausage and preparation method thereof |
| CN101965899B (en) * | 2010-04-12 | 2013-06-05 | 赵晓侠 | Method for preparing imitative animal flesh of textured soybean protein |
| CN101965899A (en) * | 2010-04-12 | 2011-02-09 | 赵晓侠 | Method for preparing imitative animal flesh of textured soybean protein |
| CN102342519A (en) * | 2010-08-04 | 2012-02-08 | 时善炜 | Vegetarian meat added with vitamin B12 and production process for vegetarian meat |
| CN102578585A (en) * | 2012-01-13 | 2012-07-18 | 山东聊城鲁西药用辅料有限公司 | Soy protein sausage with health care role and processing and manufacturing method thereof |
| CN102630974A (en) * | 2012-03-26 | 2012-08-15 | 黎秋萍 | Soybean germ fish sausage |
| CN105581346A (en) * | 2015-11-24 | 2016-05-18 | 山东禹王生态食业有限公司 | Vegetarian soybean-protein roasted sausage and preparation method thereof |
| CN105707277A (en) * | 2016-01-22 | 2016-06-29 | 福建农林大学 | Nutritive vegetarian meat balls and preparation method thereof |
| CN105707750A (en) * | 2016-01-22 | 2016-06-29 | 福建农林大学 | Dried sea shrimp-soybean protein meat balls and preparation method thereof |
| CN110250506A (en) * | 2019-07-23 | 2019-09-20 | 董凡 | A kind of food with effect of weight reducing made by food materials |
| CN115005322B (en) * | 2021-12-01 | 2024-02-06 | 江苏省农业科学院 | Plant meat containing quinoa protein and preparation method and application thereof |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |