TH10599A3 - A flavoring product that mimics crispy vegetarian crispy pork with soy flour. Low-fat wheat gluten mixtures and manufacturing processes - Google Patents

Abstract

DC60 (11/06/58) A flavor enhancer mimics crispy vegetarian crispy pork with a blend of skimmed soybean flour. Wheat gluten It is a soy product with a pork-like texture that is produced from pork with a mixture of fat-free soybean flour. And wheat gluten Forming by extruder to achieve Form fiber It has a texture similar to that of crispy pork produced from pork. With the main raw material is soybean flour Depleted fat and wheat gluten Through the extruder Which uses raw materials, production processes and and Optimal production conditions It can be produced as a thin strip extrudate product. The surface is smooth and has They are viscous fibers like the fibers of meat. And when baking with an electric incubator It will be a product of vegetarian crispy pork, which can be seasoned with flavored water. Can be a ready-to-eat product or can be applied In a variety of consumption forms Suitable for general consumers and those who like to eat food and vegetarians. A flavoring product that imitates crispy vegetarian crispy pork with skimmed soy flour. Wheat gluten It is a soy product with a pork-like texture, produced from pork, with a mixture of fat-free yellowish whey. And wheat gluten Forming by extruder to achieve Form fiber It has a texture similar to that of crispy pork produced from pork. The main raw materials are saffron flour and wheat gluten. Through the extruder Which uses raw materials, production processes and and Optimal production conditions It can be produced as a thin strip extrudate product. The surface is smooth and has They are viscous fibers like the fibers of meat. And when baking with an electric incubator Will be a product of crispy pork, vegetarian, can be seasoned with water Can be a ready-to-eat product or can be applied In a variety of consumption forms Suitable for general consumers and those who like to eat food and vegans.

Claims (4)

1. A flavor enhancing product that imitates crispy vegetarian crispy pork that contains partially fat partially reduced soy flour. Wheat gluten contains 85-99% low-fat soybean flour, 1-15% wheat gluten by weight. 2. Flavored products that simulate crispy vegetarian crispy pork with soy flour. Skimmed with wheat gluten According to Claim 1, which may be supplemented with 5-20% flavored water of the extruded protein discs formed from the extruder. 3. A flavor enhancing product that imitates crispy vegetarian crispy pork with soy flour. Skimmed with wheat gluten According to one of the claims 1-2, where the flavored water can be selected from soy sauce, soy sauce and sugar. Sweet soy sauce Or chicken sauce One or a combination 4. A flavor enhancing product that simulates vegetarian crispy crispy pork with soy flour. Skimmed with wheat gluten The steps are as follows: a. Take partially fat soybean flour and wheat gluten. Pour into a mixer Mix well. B. Mix the ingredients from item A into the single-screw extruder. With a feed rate of 100-160 kg / h Feed rate of 50-100 kg / h The production condition is at temperature 40-160 degrees Celsius, screw speed 400-700 rpm, with the mixture being extruded through the face holes. Extruder layout The extrudate product is long, thin, cut to the desired length by cutting machine. 65-80 degrees Celsius for 5-20 minutes. D. Apply the flavoring products that mimic the crispy vegetarian crispy pork with soy flour. Low-fat wheat gluten mixed with flavored water. Then bake at 60-100 degrees Celsius for 40-70 minutes.