LU504321B1 - A Kind of Vegetable Protein Meat Product and Preparation Method Thereof - Google Patents
A Kind of Vegetable Protein Meat Product and Preparation Method Thereof Download PDFInfo
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- LU504321B1 LU504321B1 LU504321A LU504321A LU504321B1 LU 504321 B1 LU504321 B1 LU 504321B1 LU 504321 A LU504321 A LU 504321A LU 504321 A LU504321 A LU 504321A LU 504321 B1 LU504321 B1 LU 504321B1
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- vegetable protein
- protein meat
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- 108010082495 Dietary Plant Proteins Proteins 0.000 title claims abstract description 44
- 235000013622 meat product Nutrition 0.000 title claims abstract description 39
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 28
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- 238000003825 pressing Methods 0.000 claims description 9
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- 238000000605 extraction Methods 0.000 claims description 5
- 238000001125 extrusion Methods 0.000 claims description 3
- 238000000643 oven drying Methods 0.000 claims description 2
- 239000002245 particle Substances 0.000 claims description 2
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- 238000000926 separation method Methods 0.000 claims description 2
- 108010073771 Soybean Proteins Proteins 0.000 abstract 1
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- 235000013372 meat Nutrition 0.000 description 42
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- 244000046052 Phaseolus vulgaris Species 0.000 description 11
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 11
- 238000010411 cooking Methods 0.000 description 11
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- 238000012545 processing Methods 0.000 description 7
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- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 6
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- 244000000626 Daucus carota Species 0.000 description 6
- 235000002767 Daucus carota Nutrition 0.000 description 6
- 244000089698 Zanthoxylum simulans Species 0.000 description 6
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- VQLYBLABXAHUDN-UHFFFAOYSA-N bis(4-fluorophenyl)-methyl-(1,2,4-triazol-1-ylmethyl)silane;methyl n-(1h-benzimidazol-2-yl)carbamate Chemical compound C1=CC=C2NC(NC(=O)OC)=NC2=C1.C=1C=C(F)C=CC=1[Si](C=1C=CC(F)=CC=1)(C)CN1C=NC=N1 VQLYBLABXAHUDN-UHFFFAOYSA-N 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 239000008162 cooking oil Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
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- 238000005554 pickling Methods 0.000 description 1
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- 239000002893 slag Substances 0.000 description 1
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- 235000000346 sugar Nutrition 0.000 description 1
- 238000012795 verification Methods 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/225—Texturised simulated foods with high protein content
- A23J3/227—Meat-like textured foods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/26—Working-up of proteins for foodstuffs by texturising using extrusion or expansion
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a vegetable protein meat product, which comprises the following components in parts by weight: 75-85 parts of soybean flour, 10-15 parts of wheat gluten, 5-10 parts of soybean protein isolate (SPI) and 1.0-2.0 parts of salt, and discloses a preparation method of the vegetable protein meat product. The whole method is simple to operate and easy to be industrialized, the prepared vegetable protein meat products have improved softness, increased protein content, and expanded edible range, which can meet the increasingly diverse needs of people.
Description
DESCRIPTION LUS04321
A KIND OF VEGETABLE PROTEIN MEAT PRODUCT AND PREPARATION
METHOD THEREOF
The invention relates to the technical field of food processing, in particular to a vegetable protein meat product and a preparation method thereof.
At present, vegetable protein meat, also known as simulated meat and artificial meat, is different from the traditional "simulated" vegetarian meat. It is an "image version" of animal meat, and its meat structure, flavor and taste are infinitely close to real meat. The development prospect of vegetable protein meat is broad. From the environmental point of view, it is a great solution to the problem of human survival, which can ensure the sustainable and stable "meat output" in the future and meet the nutritional needs of human survival. From the health point of view, vegetable protein meat can reduce the health risks caused by high oil and cholesterol.
However, the existing vegetable protein meat is a product formed by crushing and extruding the defatted residue, and the surface of the product is rough and unappetizing intuitively; Poor softness, no chewiness, high slag content and poor taste; The beany smell is strong and it is difficult to change the flavor; Its limitations are significant, it is mostly used to make cold dishes.
Therefore, it is an urgent problem for technicians in this field to provide a new vegetable protein meat product and its preparation method to overcome the above defects.
In view of this, the invention provides a vegetable protein meat product and a preparation method thereof. The overall method is simple to operate and easy to be industrialized and popularized. the prepared vegetable protein meat products have improved softness, increased protein content, and expanded edible range, which can meet the increasingly diverse needs of people.
In order to achieve the above purpose, the invention adopts the following technical scheme: 504321
The invention provides a vegetable protein meat product, which comprises the following components in parts by weight: 75-85 parts of soybean flour, 10-15 parts of wheat gluten, 5-10 parts of SPI and 1.0-2.0 parts of salt.
Preferably, it comprises the following components in parts by weight: 80 parts of soybean flour, 10 parts of wheat gluten, 10 parts of SPI and 1.5 parts of salt.
Preferably, it comprises the following components in parts by weight: 75 parts of soybean flour, 15 parts of wheat gluten, 10 parts of SPI and 1.5 parts of salt.
Preferably, it comprises the following components in parts by weight: 75 parts of soybean flour, 15 parts of wheat gluten, 10 parts of SPI and 2.0 parts of salt.
Preferably, it comprises the following components in parts by weight: 85 parts of soybean flour, 10 parts of wheat gluten, 5 parts of SPI and 1.0 part of salt.
The above-mentioned preferred technical scheme has the beneficial effects that the vegetable protein meat product disclosed by the invention is visually delicate in surface, high in edible softness and chewy; Low residue content, excellent taste, light bean smell, easy to change flavor, diverse eating methods, no limitations, and can meet people's diverse needs.
The invention also provides a preparation method of the vegetable protein meat product, which comprises the following steps: (1) Cold pressing and deoiling soybeans to obtain defatted soybean meal, and then crushing to obtain soybean flour; (2) The vegetable protein meat product accord to any one of claims 1 to 6 is weigh with wheat gluten, SPI, salt and the soybean flour obtained in step (1) for later use; (3) Uniformly stirring the weighed soybean flour, wheat gluten, SPI and salt, adding water and continuously stirring to obtain a mixed material; (4) Extruding, puffing, drying and packaging the mixed materials to obtain the vegetable protein meat product.
Preferably, the cold pressing and deoiling in step (1) is that soybeans are subjected to air separation, rinsing and air drying, and then are subjected to oil extraction and degreasing; The particle size of that soybean flour is less than 80 meshes.
Further preferably, the air drying temperature is less than 40°C, and the temperature of oil extraction and degreasing is less than 40°C. LU504321
More preferably, the soybean in step (1) adopts Northeast China soybean; The oil extraction and degreasing is carried out in an oil press.
Preferably, the water content of the mixed material in step (3) is 30%.
The above-mentioned preferred technical scheme has the beneficial effects that the solid in the raw materials is stirred first, and then water is added for stirring, so that the evenly mixed materials can be obtained, and the water content of the mixed materials is controlled to be 30%, so that the mixed materials can be lightly held into a ball shape to facilitate the subsequent processing process.
Further preferably, the extrusion temperature in step (4) is 180-220°C; The drying process adopts indoor air drying or oven drying.
Preferably, the extrusion in step (4) is carried out by a single-screw extruder.
According to the technical scheme, compared with the prior art, the invention discloses a vegetable protein meat product and a preparation method thereof, and has the following beneficial effects: (1) The preparation method disclosed by the invention is simple in operation and easy for industrial production, thus being beneficial to popularization; (2) The vegetable protein meat product disclosed by the invention has fine surface intuitively, high edible softness and chewiness; Low residue content, excellent taste, light bean smell, easy to change flavor, diverse eating methods, no limitations, and can meet people's diverse needs.
The technical scheme in the embodiments of the present invention will be described clearly and completely below. Obviously, the described embodiments are only a part of the embodiments of the present invention, but not the whole embodiment. Based on the embodiments in the present invention, all other embodiments obtained by ordinary technicians in the field without creative labor belong to the scope of protection of the present invention.
Embodiment 1
Embodiment 1 of the invention discloses a method for preparing a vegetable protein meat product, which is a vegetarian meat chunk, and comprises the following steps:
(1) Cold pressing and deoiling soybeans to obtain defatted soybean meal, and then crushirg’204321 to obtain soybean flour; (2) Weighing 7.5kg of soybean flour, 1.5kg of wheat gluten, 1.0kg of SPI and 0.15kg of salt prepared in step (1) according to parts by weight; (3) Pouring the raw materials weighed in step (2) into a stainless steel basin and stir evenly; adding 4.2kg of water, add water while stirring until gently grasped into a ball shape to obtain the mixed material; (4) Starting the single-screw extruder, setting the processing temperature at 180-220°C, pouring the prepared materials from the feed port after the equipment runs normally, and collecting wet product of vegetarian meat chunk from the forming port; Transferring the wet product of vegetarian meat chunk to an oven for drying, wherein the drying temperature is controlled at 60-80°C, and drying until the moisture content is less than or equal to 13%; And packaging the dried vegetarian meat chunks to obtain the vegetable protein meat product.
Embodiment 2
Embodiment 2 of the invention discloses a method for preparing a vegetable protein meat product, which is a vegetarian meat slice, and comprises the following steps: (1) Cold pressing and deoiling soybeans to obtain defatted soybean meal, and then crushing to obtain soybean flour; (2) Weighing 8.0kg of soybean flour, 1.0kg of wheat gluten, 1.0kg of SPI and 0.15kg of salt prepared in step (1) according to parts by weight; (3) Pouring the raw materials weighed in step (2) into a stainless steel basin and stir evenly; adding 4.1kg of water, add water while stirring until gently grasped into a ball shape to obtain the mixed material; (4) Starting the single-screw extruder, setting the processing temperature at 180-220°C, pouring the prepared materials from the feed port after the equipment runs normally, and collecting wet product of vegetarian meat slices from the forming port; Transferring the wet product of vegetarian meat slices to an oven for drying, wherein the drying temperature is controlled at 60-80°C, and drying until the moisture content is less than or equal to 13%; And packaging the dried vegetarian meat slices to obtain the vegetable protein meat product.
Embodiment 3
Embodiment 3 of the invention discloses a method for preparing a vegetable protein meh 204321 product, which is a shredded vegetarian meat, and comprises the following steps: (1) Cold pressing and deoiling soybeans to obtain defatted soybean meal, and then crushing to obtain soybean flour; (2) Weighing 8.0kg of soybean flour, 1.0kg of wheat gluten, 1.0kg of SPI and 0.15kg of salt prepared in step (1) according to parts by weight; (3) Pouring the raw materials weighed in step (2) into a stainless steel basin and stir evenly; adding 4.0kg of water, add water while stirring until gently grasped into a ball shape to obtain the mixed material; (4) Starting the single-screw extruder, setting the processing temperature at 180-220°C, pouring the prepared materials from the feed port after the equipment runs normally, and collecting wet product of shredded vegetarian meat from the forming port; Transferring the wet product of shredded vegetarian meat to an oven for drying, wherein the drying temperature is controlled at 60-80°C, and drying until the moisture content is less than or equal to 13%; And packaging the dried shredded vegetarian meat to obtain the vegetable protein meat product.
Embodiment 4
Embodiment 4 of the invention discloses a method for preparing a vegetable protein meat product, which is a diced vegetarian meat, and comprises the following steps: (1) Cold pressing and deoiling soybeans to obtain defatted soybean meal, and then crushing to obtain soybean flour; (2) Weighing 8.0kg of soybean flour, 1.0kg of wheat gluten, 1.0kg of SPI and 0.15kg of salt prepared in step (1) according to parts by weight; (3) Pouring the raw materials weighed in step (2) into a stainless steel basin and stir evenly; adding 4.0kg of water, add water while stirring until gently grasped into a ball shape to obtain the mixed material; (4) Starting the single-screw extruder, setting the processing temperature at 180-220°C, pouring the prepared materials from the feed port after the equipment runs normally, and collecting wet product of diced vegetarian meat from the forming port, Transferring the wet product of diced vegetarian meat to an oven for drying, wherein the drying temperature is controlled at 60-80°C, and drying until the moisture content is less than or equal to 13%; And packaging the dried diced vegetarian meat to obtain the vegetable protein meat product. LU504321
Embodiment 5
Embodiment 5 of the present invention discloses a method for preparing a vegetable protein meat product, which is a wide bean shreds, and comprises the following steps: (1) Cold pressing and deoiling soybeans to obtain defatted soybean meal, and then crushing to obtain soybean flour; (2) Weighing 8.5kg of soybean flour, 1.0kg of wheat gluten, 0.5kg of SPI and 0.15kg of salt prepared in step (1) according to parts by weight; (3) Pouring the raw materials weighed in step (2) into a stainless steel basin and stir evenly; adding 4.0kg of water, add water while stirring until gently grasped into a ball shape to obtain the mixed material; (4) Starting the single-screw extruder, setting the processing temperature at 180-220°C, pouring the prepared materials from the feed port after the equipment runs normally, and collecting the wet product of wide bean shreds from the molding port; Transferring the wet product of wide bean shreds to a drying cham for low-temperature air drying, wherein the air drying temperature is controlled at 30-40°C, and the air dry is performed until the moisture content is less than or equal to 13%; The dried wide bean shreds are cut into 20cm long shreds and packaged to obtain the vegetable protein meat product.
The vegetable protein meat products prepared in Embodiments 1-5 of the present invention can be eaten after being prepared by methods such as hot frying, cold mixing, and hotpot. 1. Fried Boiled Pork 1, main ingredients: vegetarian meat chunks prepared in Embodiment 1; Accessories: green pepper, onion, starch; Seasoning: soybean sauce, Haitian soy sauce, cooking wine, ginger, garlic, salt, Zanthoxylum bungeanum, aniseed, etc. 2, the cooking method: (1) Take the vegetarian meat chunks prepared in Embodiment 1, soak them in boiling water, then pour them in cold water for 2-3 times to squeeze out water. (2) Mix the vegetarian meat chunks with proper amount of soy sauce and starch solution, fry them in an oil pan for a while, and drain the oil out of the pan. (3) Stir-frying: heat oil, add ginger, garlic, Zanthoxylum bungeanum and aniseed, stir-fry for a while, then pour in green pepper pieces and stir-fry until they are half cooked, then pour np 004321 vegetarian meat chunks, color and season with seasonings, and sprinkle in onion pieces before taking out.
2. Twice-Cooked Pork Slices
1, main ingredients: vegetarian meat slices prepared in Embodiment 2; Accessories: green pepper and onion; Seasoning: cooking oil, bean paste, Haitian soy sauce, onion, ginger, garlic, aniseed, cooking wine, salt, etc.
2, the cooking method:
(1) Take a proper amount of vegetarian meat slices prepared in Embodiment 2, soak them in boiling water, then pour them in cold water for 2-3 times to squeeze out water;
(2) Green pepper and onion are cut into pieces for later use;
(3) Stir-frying: Step 1, heat oil, stir-fry Zanthoxylum bungeanum, aniseed and bean paste for a while, pour in vegetarian meat slices, stir-fry with soy sauce, and take out of the pan; Step 2, heat oil, pour ginger, garlic, green pepper and onion in succession, stir-fry for a while, then color and season, and then pour vegetarian meat slices into stir-fry for a while.
3. Fried Shreded Pork with Green Pepper
1, main ingredients: shredded vegetarian meat prepared in Embodiment 3; green pepper, eggs; Seasoning: sweet noodle sauce, Haitian soy sauce, ginger, garlic, salt, Zanthoxylum bungeanum, aniseed, cooking wine, etc.
2, the cooking method:
(1) Take a proper amount of shredded vegetarian meat prepared in Embodiment 3, soak it in boiling water, then pour it with cold water for 2-3 times, and then mix it with egg white after squeezing out water;
(2) Heat oil: stir-fry Zanthoxylum bungeanum and aniseed for a while, then pour shredded pork into stir-frying, season with sweet noodle sauce, cooking wine, soy sauce and salt, and take out of the pan for later use.
(3) Heat oil: stir-fry ginger, garlic and shredded green pepper for a while, then pour in shredded vegetarian meat, season and color with salt and soy sauce, and stir-fry for a while.
4. Kung Pao Chicken
1. Main ingredients: diced vegetarian meat prepared in Embodiment 4; Accessories: carrots,
cucumbers and cooked peanuts; Seasoning: starch, soy sauce, sugar, ginger, garlic, Zanthoxyluny 20432] bungeanum, aniseed, salt, cooking wine, dried pepper, etc. 2, the cooking method: (1) Dice carrots and cucumbers for later use; (2) Adjust the juice with starch, add soy sauce, white sugar, cooking wine and salt, and pour the diced vegetarian meat prepared in Embodiment 4 for pickling for five minutes. (3) Heat oil, add Zanthoxylum bungeanum and aniseed, then pour the pickled diced vegetarian meat into the pan, stir-frying for a while, color and season, and take out of the pan;
Heat oil, add ginger, garlic, dried pepper, then add diced carrots and cucumbers and stir-frying for a while. After coloring and seasoning, add diced vegetarian meat and cooked peanuts and stir-frying for a while. 5. Three Kinds of Cold Mixed Vegetables 1. Main material: wide bean shreds made in Embodiment 5; Accessories: carrots and cucumbers; Seasoning: cold soy sauce, sesame sauce, salt, aged vinegar, chicken essence, etc. 2, the cooking method: (1) Take a proper amount of wide bean shreds prepared in Embodiment 5, soak them in boiling water, pour them in cold water for 2-3 times, and squeeze out water; (2) Shred carrots and cucumbers for later use. (3) Pour wide bean shreds, shredded carrots and shredded cucumbers into a container, mix well, then add condiments to taste and color, and serve after stirring.
Result verification 1. A total of 100 people (50 men and 50 women) tasted the dishes made above, and judged them from four aspects: shape, color, softness and meat-like chewiness. The statistical results are shown in Table 1 below. 2. Evaluation criteria:
Good, very satisfied, with high acceptance;
Medium, satisfactory and acceptable;
Poor, not accepted.
Table 1 LU504321
Cooked recipe | Shape Colour and | Softness Chewiness lustre
Go| M [Po |G | Medi | Po | Go | Medi | Po | Go | Medi | Po od |ed |or | oo um or |od |um or |od |um or iu d m
Fried Boiled | 14 |67 | 19 | 25 | 59 16 30 | 44 36 |65 | 49 16
Pork
Twice-Cooked | 48 |27 125 | 46 | 30 24 | 52 | 33 15 | 51 | 27 22
Pork Slices
Fried Shreded | 32 | 47 |21 | 47 126 27 |49 | 29 22 |49 25 26
Pork with
Green Pepper
Kung Pao | 27 | 46 127 | 46 132 22 | 45 | 35 20 | 41 | 38 21
Chicken
Three Kinds of | 33 | 46 | 21 | 51 | 20 29 | 30 | 48 22 | 21 |50 29
Cold Mixed
Vegetables
From the results in Table 1 above, it can be known that the vegetable protein meat products prepared in Embodiments 1-5 of the present invention are exquisite in eating, high in softness, chewy, low in residue content, excellent in taste, light in beany smell, easy to change flavor, diverse in eating methods, free from limitations, and capable of meeting people's diverse needs.
Each embodiment in this specification is described in a progressive way, and each embodiment focuses on the differences from other embodiments, so it is only necessary to refer to the same and similar parts between each embodiment. As for the device disclosed in the embodiment, because it corresponds to the method disclosed in the embodiment, the description is relatively simple, and the relevant points can only be described in the method part.
The foregoing description of the disclosed embodiments enables those skilled in the art f§/504321 make or use the invention.
Many modifications to these embodiments will be obvious to those skilled in the art, and the general principles defined herein can be implemented in other embodiments without departing from the spirit or scope of the invention.
Therefore, the present invention is not to be limited to the embodiments shown herein, but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (10)
1. À vegetable protein meat product, characterized by comprising the following components in parts by weight: 75-85 parts of soybean flour, 10-15 parts of wheat gluten, 5-10 parts of SPI and 1.0-2.0 parts of salt.
2. The vegetable protein meat product according to claim 1, which is characterized by comprising the following components in parts by weight: 80 parts of soybean flour, 10 parts of wheat gluten, 10 parts of SPI and 1.5 parts of salt.
3. The vegetable protein meat product according to claim 1, which is characterized by comprising the following components in parts by weight: 75 parts of soybean flour, 15 parts of wheat gluten, 10 parts of SPI and 1.5 parts of salt.
4. The vegetable protein meat product according to claim 1, which is characterized by comprising the following components in parts by weight: 75 parts of soybean flour, 15 parts of wheat gluten, 10 parts of SPI and 2.0 parts of salt.
5. The vegetable protein meat product according to claim 1, which is characterized by comprising the following components in parts by weight: 85 parts of soybean flour, 10 parts of wheat gluten, 5 parts of SPI and 1.0 parts of salt.
6. À method for preparing the vegetable protein meat product, comprising the following steps: (1) cold pressing and deoiling soybeans to obtain defatted soybean meal, and then crushing to obtain soybean flour; (2) the vegetable protein meat product accord to any one of claims 1 to 5 is weigh with wheat gluten, SPI, salt and the soybean flour obtained in step (1) for later use; (3) uniformly stirring the weighed soybean flour, wheat gluten, SPI and salt, adding water and continuously stirring to obtain a mixed material; (4) extruding, puffing, drying and packaging the mixed materials to obtain the vegetable protein meat product.
7. The preparation method of vegetable protein meat products according to claim 6, characterized in that the cold pressing and deoiling in step (1) is that soybeans are subjected to air separation, rinsing and air drying, and then are subjected to oil extraction and degreasing; the particle size of that soybean flour is less than 80 meshes.
8. The preparation method of vegetable protein meat product according to claim LU504321 characterized in that the air drying temperature is less than 40°C, and the temperature of oil extraction and degreasing is less than 40°C.
9. The preparation method of vegetable protein meat product according to claim 6, characterized in that the water content of the mixed material in step (3) is 30%.
10. The preparation method of vegetable protein meat products according to claim ©, characterized in that the extrusion temperature in step (4) is 180-220°C; the drying process adopts indoor air drying or oven drying.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| LU504321A LU504321B1 (en) | 2023-05-26 | 2023-05-26 | A Kind of Vegetable Protein Meat Product and Preparation Method Thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| LU504321A LU504321B1 (en) | 2023-05-26 | 2023-05-26 | A Kind of Vegetable Protein Meat Product and Preparation Method Thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| LU504321B1 true LU504321B1 (en) | 2023-12-04 |
Family
ID=89033481
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| LU504321A LU504321B1 (en) | 2023-05-26 | 2023-05-26 | A Kind of Vegetable Protein Meat Product and Preparation Method Thereof |
Country Status (1)
| Country | Link |
|---|---|
| LU (1) | LU504321B1 (en) |
-
2023
- 2023-05-26 LU LU504321A patent/LU504321B1/en active IP Right Grant
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| Date | Code | Title | Description |
|---|---|---|---|
| FG | Patent granted |
Effective date: 20231204 |