443915 A7 B7 經濟部中央標準局員工消費合作社印製 五、發明説明（人） 本發明之背景¥ 因 於 ( 1 ) 國 內 之生 產人 造肉 技 術 均 龠仰賴成本相當高之 擠 壓 技 術 且 巨 前 .國内 用於 生產 人 造 肉 之擠麼機亦已飽和。 ( 2 ) 市 場 上 缺少片 形具 規則 排 列 之 纖維狀人造肉產品， 可 當 吃 火 鍋 時 之 素食 肉片 。( 3 ) 身 體健康上之需要。（ 4 ) 經 濟效 益 低 。因 此本 發明 主 要 巨 的在於提供一種操作 簡 單 > 迅 速 成 型 、外 觀具 規則排列 之 纖維狀且組織具咀嚼 感 之 製 造 Η 狀 人 造肉 技術 ，以補 足 百 前市面上缺片狀人造 肉 之 遣 憾 * 更 可 提髙 國内 生產 人 造 肉 技術之國際競爭力與 降 低 國 内 生 產 人 造肉 之成 本及 減 少 依 賴國外之技衛，並提 高 經 濟 效 益 増 進人 類身 體之 健 康 〇 關於目前人造肉 製 造 之 技 術 水 平 ，主 要有 下列 二 種 方 法：（一）纺織成型 技術 法 (Cu 1 ίο li & S ale, 1981 a ,b ) :利用高PH使黃亘蛋 白 質 與 水 混 合 彤 成黏 稠混 合液 再 經 過纺織成型機擠成细 絲 狀 經 凝 固 與 位撐 ，最 後再 结 著 劑结合成肉類似品。· 由 於细 絲 物 之 組 織相 當微 弱， 故 需 再 經拉撐與使用结著劑 〇 因 製 程 複 繁 與 成本過高 ，已 被 擠 壓 成型技椒法所取代。 ( 二） 擠 壓 成型 技術 法（H a r p e r， 19 86 ；Shen & Morr ,1979 ) * « 主 要 利 用 黃 豆粉 與澱 粉等 物 質 經 擠壓機之剪力作用， 再 經 冷 卻 模 Π 使 分子 排列 、重 組 與 鍵 结而形成组織狀之似 肉 狀 擠 壓 物 〇 此 方法 優點 是製 程 簡 單 ，產品可多樣性。但 設 備 與 維 修 費 昂 貴， 不符合經 濟 效 益 ，且擠出·之人造肉均 相 當 厚 9 尤 其 無 法直 接製 成邊 幅 大 且 薄片狀具規則排列之 人 造 肉 〇 此 類 產 物一 般均 需進 一 步 復 水並打成漿狀後，配 合 接 著 劑 才 做 成 目前 市面 上之 圓 柱 狀 素食火腿。（三）另 外 f 冷 凍 組 織 形 成法 (IKS 3,870 ,808 ；U.S. 4,001,459； U . S . 4 (136 ，210 ;U. S . 3 ,920 ,853 * U."S 5,0 1 1,7 0 2； Law erne e e t a 1- 1 986 )雖亦 曾被 提 起 可 用來製造組織化人造 肉 9 但 其 僅 止 於 學理 上之 探討 > 尚 未 被落實於工業上之應 用 0 其 原 因 主 要 在於 所獲 得之 纖 維 狀 — 3 — 本紙張尺度適用中國國家標準（CMS ) A4说格（210X 297公釐） 4439 1 5 Α7 Β7 經濟部中央標準局貝工消費合作社印製 五、發明説明（>) 蛋白質構造於解凍後相當脆弱，均必須再利用熱、化學處 理（如浸漬酒精）或脫水（如凍结乾燥）等之處理方能獲 得理想之產品，也因此難以達到工業化之階段。賒合言之 ，上述方法有優點亦有缺點，但機械構造上之限制與组織 化原理之不同，仍無法直接製造出外觀具規則排列之纖維 狀片形人造肉。 因此本發明所欲解決之問題，乃為迅速直接製造出外 觀具規則排列之纖維狀Η形人造肉。而本發明之技術方法 為黃豆分離蛋白、羧甲基纖維素、水與3% NaOH混合形成 具黏彈性質之鹼性黃豆凝膠圑之最適比例之隶得與此鹼性 黃豆凝膠圑在充填成型時連鑕相之保持。之後將已充填成 型之鹼性黃豆凝膠團赛鎮，切片後浸漬於酸液中中和，經 氷jy秦即可產生外觀具規則排列之纖維狀片形人造肉。 彤成具黏彈性質之鹼性黃豆凝膠圑所需之最適黃豆分 離蛋白、羧甲基纖維素、水與390NaOH比例乃根據黃豆分 離蛋白與羧甲基纖維素在鹼性環境中之內生性黏度之變化 。實驗發現黃豆分離蛋白其內生性黏度先随著溶液pH升高 而升高，但pH值高過11. 5之後，其值略為下降，在PH11. 5 時最大*其值為0.4 (cl/g)。至於狻甲基纖維素，随⑽升 高略‘為下降，其平均質為6. 28 (cniVg)，因此二者之比值（ 羧甲基纖維素與黃豆分離蛋白二者內生性黏度之比質）為1 5.7(6.2δ/0·4)，表示一分子羧甲基纖維素所佔之髖積約 等於15.7個分子之黃豆蛋白質。因此黃豆分離蛋白與羧甲 基纖維素若Μ接近1 5.7之比例來混合*則所混合之組纈間 質中*黃豆分離蛋白與羧甲基纖維素將保有最完整之連缡 '相，則所製造出來之人造肉將最理想；但若二者比值太低 時（即羧甲基纖維素濃度太高），過之羧甲基绷維素存茌於 組織中破' 壞所形成之組纈間質，將致其鹼性凝膠圑扭力或 產物之機械性質下降。也因此取之黃豆分離蛋白與 -4 - 本紙張尺度適用中國國家標準（CNS ) Α4規格（210X297公釐） (請先閒讀背面之注意事項再填寫本頁) .裳. 訂 _0線 4439 15 Α7 Β7 經濟部中央標準局員工消費合作社印裝 五、發明説明（—） 0.9%之羧甲基纖維素互相混合，其比例為16.1，相當接 近15.7，再配合16.2%之3% NaO Η與68.4%之水混合後所 形成鹼性黃豆凝膠圃之pH為11. 5— 12 . 0，此值怡與黃豆分 雛蛋白於PH11. 5可獲得最高内生性黏度一致。故以此比例 以混合彤成驗性黃豆凝膠圑其黏彈性質應最高，實驗亦證 實Μ此比例所獲得之鹼性黃豆凝膠囿之黏彈性質均較其它 ' 比例為優，故Κ此比例做為後續之製造人造肉之基礎。而 也唯有鹼性黃豆凝膠圑具最加之黏彈性質時才可能獲得最 好之组織化蛋白質產品。此配方比例即為本發明最大之技 術所在之一。而其中之混合羧甲基纖維素於黃豆分.離蛋白 中為本發明最大特色之一。 而上逑鹼性黃豆凝膠團在充填成型時連績相如何保持 ?連續相之保持在於利用充填機內之螺旋將鹼性黃豆凝膠 團擠出並接上方彤模口（如第二圖所示），另於鹼性黃亘凝 膠團出口處銜接另一凹形模具（如第三圖所示），使上述之 ' 方彤鹼性黃豆凝膠圑恰落於凹形模具中。因此得Μ使充填 機内之連續相鹼性黃豆凝膠團繼續保持於凹形模具中。 另上述鹼性黃豆凝膠團在充填成型時連缜相之保持亦 可利用充填機內之螺旋將鹼性黃豆凝膠圑擠出時直接接上 漏斗形模口與腸衣，直接將鹼性黃豆凝膠團灌成圓柱狀、 或三角形、或橢圓或多角彤*··等等不同形狀之鹼性黃 豆凝膠圑_，之後再將‘鹼性黃亘凝膠圑置於凹形模具中。 之後再將上述之置於凹彤橫具中之有或無腸衣之鹼性 黃豆凝膠團置於冷凍庫內，經凍结12小時後，片機將 已凍结之鹼性黃豆凝膠圑切..成Η狀，經酸中和與水洗後* 即為一外觀具規則排列且耐煮之纖維狀Η形人造肉。此直 接谏结已成型之鹼性黃豆凝膠圑為本發明最大特色之一。 綜合上述，此發明完全不同於〃纺織成型技術Λ ，因 (1 )本發明原料主體為具黏彈性質之鹼性黃豆凝膠圑， —5 - (請先Μ讀背面之注 填寫本頁) 裝· -訂 線 本紙張尺度適用中國國家標準（CNS ) A#兄格（210 X 297公釐' ) 443915 A7 B7 五、發明説明（咚） 不同於纺織成型技術中之原料主體為鹼性溶疲；（2)本 發明無需利用纺織成型技術中之纺織塽型機（spinnet)將 鹼性溶液擠成细絲；（3)本發明所使用之酸液完全不同 於纺織成型技術中酸疲需含食鹽或鈣鹽對人體健康無損傷 ;(4)本發所得之外観具纖躡狀且組織具咬感之初级產 物*不同於纺織成型技術中之初级產物尚需接合劑之结著 尚能形成具晈感較佳之產品。此發明亦不同於〃冷凍組織 成型法〃*因為本發明為凍結鹼性黃豆凝膠圑>而不同於 冷凍組織成型法中之凍结中性蛋白質，也因此本發明之加 工流程完全不同於K往冷凍組織成型法之加工流程。且本 發明之配方、槙口、模具與成型完全出自首創，故本發明 應有高度之創新。另本發明亦不同於辣俄作者BUbovet al.(19?9)專利（SU 61)8520)中所述之將高分子物質溶疲於 冷凍後與含交聯劑之溶液接觸之製備人造肉方法，此方法 如前所述類似〇111( 1777 )等之發明（11.3.4,001，459)，為 凍结中性蛋白質*所獲得之纖維狀蛋白質構造於解凍後相 當脆弱；均必須再利用熱、化學處理（如浸漬酒精）或脫 7JC (如凍结乾燥）等之處理方能獲得理想之產品。 經濟部中央標準局貝工消費合作社印装 本發明所使用之主原料為黃豆分離蛋白，其蛋白質含 量必須介於80〜95%，最好是大於85。黃豆分離蛋白可由 脫脂黃豆粉（蛋白質含量約50%)純化或購自市面。本發明 對於原料_蛋白質之變性程度沒有限制。另一主要原料為羧 '甲基纖維素（簡稱 CHC carboxy methylcellulose),可直 接自市面上購得。而原料之選擇最好是其1% (w/v)濃度水 溶液之黏度值在800〜1200cPs之間。 為使本發明之實施及功效更為顯著，茲配合圖示及實 施例說明於后，以掲示其特點與目的所在： 圖示： 第一圖：本發明之流程圖。 —6 — 本紙張尺度適用中國固家標準（CNS ) A4规格（210 X 297公釐） 443915 Α7 Β7 經濟部中央標準局員工消费合作社印製 五、發明説明（f) 第二圖：本發明之方形模口立體圖。 第三圔：本發明之凹形橫具立P圔。 第四圖：本發明之人造肉外觀示意圖（一）。 第五圖：本發明之人造肉外觀示意圔（二）。 構成本發明之技術内容如下：黃豆分離蛋白與羧甲基 纖維素在鹼性環境中之内生性黏度之测定Μ來得最適之混 合比例。之後分別稱取一定濃度比例之黃豆分離蛋白與羧 甲基纖維素粉末*其中之黃豆分雜蛋白澹度為佔總重之14 .0〜16.0%，最好是14.5% ;而羧甲基纖維素所需.濃度為 佔總重之〇. 18〜1 .67% (w/v)，最好是0. 9% ◊然後將黃豆 分離蛋白媛緩傾倒於已調整好PH值之鹼性水溶液中，此鹼 性溶液之調整是Μ I6·2%之NaOΗ調擎其pH值至11. 5〜 12.0，K搅拌機授拌約2分鐘後，將羧甲基纖雄素加入並 繼續攪拌約8分鐘，當溶液變得非常黏稠，印表示形成一 非常有黏彈性之鹼性黃豆凝膠團。接著將此鹼性黃豆凝膠 圑置於充填機内，利用充填機内之螺旋將鹼性黃豆凝膠圑 擠出並接上方艇模口，另於鹼性黃豆凝膠圑出口處銜接另 一凹髟模具，使上述之方彫鹼性黃豆凝膠團恰落於凹形模 具中·〇因此得Μ使充填機内之連缜相鹼性黃豆凝膠圃繼繽 保持於凹形撗具中。或是將驗性黃豆凝膠團擠出時直接接 上漏斗形·模口與腸衣，直接將鹼性黃豆凝膠圑灌成圓柱狀 鹼性黃豆凝膠團，之後再將此圓柱狀鹼性黃豆凝膠圑置於 凹形模具中。之後再將上述之置於凹形模具中之有或無腸 衣之鹼性黃豆凝膠圑置於冷凍庫內，經凍结1 2小時後，Κ 切片機將方形已凍結之鹼性黃豆凝膠團切成片狀*經酸中 和與水洗後•即為一外觀具規則排列且耐煮之纖維狀片形 人造肉。 簧施例 -7 - 本紙張尺度適用中國國家標準（CNS ) Α4规格（210Χ2.97公釐） (請先Μ讀背面之注意iw务填寫本頁) 举w^ -裝· 訂 〇 線 經濟部中央橾準局貝工消費合作社印製 8 4439 1 5 A7 __' _B7_.__ 五、發明説明（<k) 取黃亘分雛蛋白3Q克，緩緩地將其傾倒使用liJQ毫升 之3% S a0H與4 2 5毫升之純水混合而成茗鹼性水溶液中，並 K攪拌機M1QDG rpin之轉速進行授拌約二分鐘後，再將羧 甲基纖維素8克緩緩加入並繼續攪拌約八分童，即形成一 有黏彈性之鹼性黃亘凝膠圑。接著將此鹼性黃豆凝膠團以 填充機擠蜃經方彤模口置於凹彩模具中*其長、寛、高各 約為5公分；或以漏斗形模口直接灌於直徑為5公分之腸衣 後，苒置於凹彩模具中。緊接著將其放置於一20 =之冷凍 庫内凍结。經1 2小時凍结後，以切片機切成厚度約0 . 2公 分之薄片，其將其移入由0.5%鹽酸所形成之酸溶液中道 行酸中和1 0分鐘，取出後經水洗與煮沸，卽為舛觀具規則 排列與組織具咬感之片狀人造肉。其外觀圖示於第四、五 圖0 本紙張尺度適用中国國家標準（CNS ) A4现格（2丨OX297公釐）443915 A7 B7 Printed by the Consumer Cooperatives of the Central Standards Bureau of the Ministry of Economic Affairs 5. Description of the invention (person) The background of the invention ¥ (1) The domestic production of artificial meat technology relies on the extrusion technology which is quite costly and huge. The squeeze machine used to produce artificial meat in China has also been saturated. (2) There is a lack of regular fibrous artificial meat products on the market, which can be used as vegetarian meat when eating hot pot. (3) Needs for physical health. (4) Low economic benefits. Therefore, the main advantage of the present invention is to provide a technique for manufacturing Η-shaped artificial meat with simple operation > rapid forming, regular arrangement of fibrous appearance and chewy texture to make up for the lack of flake-like artificial meat on the market. * It can also improve the international competitiveness of domestic artificial meat production technology, reduce the cost of domestic production of artificial meat, reduce dependence on foreign technical health, and improve economic benefits to advance the health of human body. About the current artificial meat production technology Level, there are mainly the following two methods: (1) Textile Molding Technology (Cu 1 li & Sal, 1981 a, b): Use high pH to mix Scutellaria baicalensis protein with water to form a viscous mixed solution and then pass through the textile The molding machine is extruded into a filament shape, solidified and supported, and finally bound with a binding agent to form a meat-like product. · Because the texture of the filament is relatively weak, it needs to be stretched and used as a binding agent. 〇 Due to the complexity and cost of the process, it has been replaced by the extrusion molding method. (2) Extrusion technology method (Harper, 19 86; Shen & Morr, 1979) * «Mainly use soybean powder and starch and other materials through the shearing force of the extruder, and then cool the mold to arrange the molecules, Recombination and bonding to form a tissue-like meat-like extrudate. The advantages of this method are the simple process and the diversity of products. However, the equipment and maintenance costs are expensive, not economical, and the extruded artificial meat is quite thick.9 It is especially difficult to directly make artificial meat with large edges and thin slices with regular arrangement. Such products generally require further rehydration and After being beaten into a paste, it is made into a cylindrical vegetarian ham currently on the market with an adhesive. (3) Another method of freezing tissue formation (IKS 3,870,808; US 4,001,459; U.S. 4 (136,210; U.S. 3,920,853 * U. " S 5,0 1 1,7 0 2; Law erne eeta 1- 1 986) Although it has also been mentioned that it can be used to make structured artificial meat9, it is only limited to scientific research > It has not yet been implemented in industrial applications. 0 The main reason lies in the obtained Fibrous — 3 — This paper size is in accordance with Chinese National Standard (CMS) A4 scale (210X 297 mm) 4439 1 5 Α7 Β7 Printed by the Shellfish Consumer Cooperative of the Central Standards Bureau of the Ministry of Economic Affairs 5. Description of the invention (>) Protein The structure is quite fragile after thawing, and it must be reused by heat, chemical treatment (such as dipping alcohol) or dehydration (such as freeze-drying) to obtain the ideal product, so it is difficult to reach the stage of industrialization. The above method has advantages and disadvantages, but the limitations of the mechanical structure and the organization principle are different, and it is still not possible to directly produce a fibrous sheet-shaped artificial meat with a regular arrangement of the appearance. The problem is to quickly and directly produce fibrous Η shaped artificial meat with a regular arrangement of appearance. The technical method of the present invention is to mix soybean protein isolate, carboxymethyl cellulose, water and 3% NaOH to form a viscoelastic The optimum proportion of basic soy bean gel 圑 can be maintained with this basic soy bean gel 充 during filling and molding. After that, the filled and basic soy bean gel is grouped and dipped in acid Neutralize in liquid, and produce fibrous flake-shaped artificial meat with regular appearance by ice jy Qin. The optimum soy protein isolate and carboxymethyl cellulose required to form alkaline soy gel with viscoelastic properties The ratio of water, 390NaOH is based on the change of the endogenous viscosity of soy protein isolate and carboxymethyl cellulose in an alkaline environment. The experiment found that the endogenous viscosity of soy protein isolate first increased with the increase of the solution pH, but the pH After the value is higher than 11.5, the value slightly decreases, and the maximum value at PH11.5 * is 0.4 (cl / g). As for the methyl ethyl cellulose, it decreases slightly with the increase of ⑽, and its average quality is 6. 28 (cniVg), so the ratio of the two ( The ratio of the endogenous viscosity of carboxymethyl cellulose and soy protein isolate is 1 5.7 (6.2δ / 0.4), which indicates that the hip area occupied by one molecule of carboxymethyl cellulose is approximately 15.7 molecules of soybean Therefore, if the soy protein isolate and carboxymethylcellulose are mixed at a ratio of M near 1 5.7 *, then in the interstitial group of the mixed group * soy protein isolate and carboxymethyl cellulose will maintain the most complete flail 'phase , The manufactured artificial meat will be the best; but if the ratio of the two is too low (ie, the concentration of carboxymethyl cellulose is too high), the excess carboxymethyl stretchin is stored in the tissue and broken. This group of interstitial substances will cause the basic gel torsion or the mechanical properties of the product to decrease. Therefore, soy protein isolate and -4 are taken-This paper size is in accordance with the Chinese National Standard (CNS) Α4 size (210X297 mm) (please read the precautions on the back before filling this page). Sang. Order_0 线 4439 15 Α7 Β7 Printed by the Consumer Cooperatives of the Central Standards Bureau of the Ministry of Economic Affairs 5. Description of the invention (—) 0.9% of carboxymethyl cellulose is mixed with each other, the ratio is 16.1, which is quite close to 15.7, and 3% NaO with 16.2% is mixed with The pH of the alkaline soy bean gel garden formed by mixing 68.4% water is 11. 5-12. This value is consistent with the highest endogenous viscosity of soybean protein at pH 11.5. Therefore, in this ratio, the mixed soy bean gel 圑 should have the highest viscoelastic properties. Experiments have also confirmed that the basic soya gel 囿 obtained in this ratio has better viscoelastic properties than other ratios, so κ This ratio serves as the basis for the subsequent production of artificial meat. And only when the basic soy gel has the most viscoelastic properties, the best structured protein products can be obtained. This formulation ratio is one of the greatest technologies of the present invention. Among them, the mixed carboxymethyl cellulose is one of the biggest features of the present invention in soy bean protein. And how to maintain the continuous phase of the basic soybean bean gel group during filling and molding? The maintenance of the continuous phase is to use the spiral in the filling machine to squeeze out the alkaline soybean bean gel group and connect it to the upper die mouth (as shown in the second figure). As shown in the figure), another concave mold (as shown in the third picture) is connected to the outlet of the alkaline scutellaria gel group, so that the above-mentioned 'Fangtong Basic Soybean Gel' falls into the concave mold. Therefore, it is obtained that the continuous-phase alkaline soy bean gel in the filling machine is continuously maintained in the concave mold. In addition, the above-mentioned basic soy bean gel group can be kept in the same phase during filling. The basic soy bean gel can be directly connected to the funnel-shaped die and casing when the basic soy bean gel is squeezed out by the spiral in the filling machine. The gel mass is poured into a cylindrical, or triangular, or elliptical, or polygonal, etc. basic soybean bean gel 黄, and other shapes, and then the basic alkaline soybean gel 亘 is placed in a concave mold. After that, the above-mentioned alkaline soy bean gel group with or without casing in the concave horizontal tool is placed in a freezer. After freezing for 12 hours, the tablet machine cuts the frozen alkaline soy bean gel. .. into a clam-like shape, after acid neutralization and washing with water *, it is a fibrous clam-shaped artificial meat with regular arrangement and cooking resistance. This direct-knotted alkaline soy bean gel is one of the greatest features of the present invention. Based on the above, this invention is completely different from the 成型 textile molding technology Λ, because (1) the raw material of the present invention is a basic soybean bean gel with viscoelasticity 圑, —5-(please read the note on the back to fill in this page) Binding ·-Threading This paper size applies to Chinese National Standard (CNS) A # Brother grid (210 X 297 mm ') 443915 A7 B7 V. Description of the invention (咚) The main raw material different from textile molding technology is alkaline dissolution. (2) the present invention does not require the use of a spinning spinner in textile molding technology to squeeze an alkaline solution into filaments; (3) the acid solution used in the present invention is completely different from the acid fatigue in textile molding technology Table salt or calcium salt is not harmful to human health; (4) The primary products with a fibrous shape and a bite-like texture in the tissue other than those obtained in the present hair * are different from the primary products in textile molding technology. Products with a better feeling. This invention is also different from `` frozen tissue shaping method '' * because the invention is frozen alkaline soy bean gel '' and different from frozen neutral protein in frozen tissue shaping method, so the process of the invention is completely different K to the processing flow of frozen tissue forming method. In addition, the formula, gate, mold and molding of the present invention are completely originated from the original, so the present invention should be highly innovative. In addition, the present invention is also different from the method for preparing artificial meat, which is described in the spicy Russian author BUbovet al. (19? 9) patent (SU 61) 8520), which dissolves the polymer material in a frozen state and contacts the solution with a crosslinking agent. This method is similar to the invention (11.3.4, 001, 459) such as 〇111 (1777), etc. The fibrous protein structure obtained for freezing neutral protein * is quite fragile after thawing; all must be reused. Chemical treatment (such as immersion in alcohol) or deJC treatment (such as freeze-drying) can obtain the ideal product. Printed by the Shellfish Consumer Cooperative of the Central Standards Bureau of the Ministry of Economics The main raw material used in the present invention is soybean protein isolate, and its protein content must be between 80 and 95%, preferably more than 85. Soy protein isolate can be purified from defatted soy flour (protein content about 50%) or purchased from the market. The present invention does not limit the degree of denaturation of the raw material protein. Another main raw material is carboxymethylcellulose (referred to as CHC carboxy methylcellulose), which can be purchased directly from the market. The best choice of raw materials is that the viscosity value of 1% (w / v) concentration water solution is between 800 ~ 1200cPs. In order to make the implementation and effect of the present invention more remarkable, the features and purposes are shown below with the illustrations and the examples: Illustration: First diagram: Flow chart of the present invention. —6 — This paper size is in accordance with China Solid Standard (CNS) A4 (210 X 297 mm) 443915 Α7 Β7 Printed by the Consumer Cooperatives of the Central Standards Bureau of the Ministry of Economic Affairs 5. Description of the invention (f) The second picture: A perspective view of the square die. Third 圔: the concave transverse P 本 of the present invention. Figure 4: Schematic diagram of the appearance of artificial meat according to the present invention (1). Fifth figure: The schematic diagram of the appearance of the artificial meat of the present invention (2). The technical contents constituting the present invention are as follows: The endogenous viscosity of soybean protein isolate and carboxymethyl cellulose in an alkaline environment is measured to determine the optimum mixing ratio. Then, a certain concentration ratio of soybean protein isolate and carboxymethylcellulose powder were weighed respectively * Among them, the soybean protein fraction was 14.0 to 16.0% of the total weight, preferably 14.5%; and carboxymethyl fiber The concentration required is 0.18 ~ 1.67% (w / v), preferably 0.9% of the total weight. Then, the soybean protein isolate is slowly poured into an alkaline aqueous solution whose pH value has been adjusted. In this, the adjustment of this alkaline solution is adjusted to pH 6.2.% NaO. The pH value is adjusted to 11. 5 ~ 12.0. After stirring for 2 minutes in a K mixer, the carboxymethyl cellulose androgen is added and the stirring is continued for about 8 minutes. In minutes, when the solution becomes very viscous, the imprint indicates the formation of a very viscoelastic alkaline soy gel mass. Then put this basic soy bean gel 圑 into the filling machine, use the spiral in the filling machine to extrude the alkaline soy bean gel 圑 and connect it to the upper boat mold mouth, and connect another concave 于 at the outlet of the basic soy bean gel 圑Mold, so that the above-mentioned square carved alkaline soy bean gel cluster falls into the concave mold. Therefore, it is obtained that the flail alkaline soy bean gel garden Jibin in the filling machine is kept in the concave mold. Or directly connect the funnel shape, die mouth and casing when extruding the experimental soybean bean gelatin mass, and directly pour the alkaline soybean bean gelatin into a cylindrical alkaline soybean bean gelatinous mass. Soy bean gelatin is placed in a concave mold. After that, the above-mentioned alkaline soy bean gel with or without casing in a concave mold is placed in a freezer. After being frozen for 12 hours, the slicer will freeze the square alkaline soy bean gel. Cut into flakes * After acid neutralization and washing with water, it is a fibrous flake-shaped artificial meat with regular arrangement and cooking resistance. Spring Example -7-This paper size applies to Chinese National Standard (CNS) A4 specification (210 × 2.97 mm) (please read the note on the back first and fill in this page) Lift w ^-Assemble · Order 〇 Ministry of Economic Affairs Printed by the Central Bureau of Standards, Shellfish Consumer Cooperatives 8 4439 1 5 A7 __ '_B7 _.__ V. Description of the invention (&k; k) Take 3Q grams of Scutellaria baicalensis protein, and slowly dump it using 3% of liJQ ml S a0H was mixed with 4 2 5 ml of pure water to form an alkaline aqueous solution. After stirring for about two minutes at the speed of the K mixer M1QDG rpin, 8 grams of carboxymethyl cellulose was added slowly and continued to stir for about two minutes. Eighth child, it forms a viscoelastic alkaline scutellaria gel 圑. Then the basic soy bean gel is extruded through a filling machine and placed in a gravure mold by a filling machine. Its length, length, and height are about 5 cm each; or it is directly filled into a funnel-shaped mold with a diameter of 5 cm After casing, the urn is placed in a gravure mold. Then it was frozen in a 20 = freezer. After freezing for 12 hours, cut it into slices with a thickness of about 0.2 cm with a microtome. It was transferred into an acid solution of 0.5% hydrochloric acid and neutralized for 10 minutes. After removal, it was washed with water and boiled.卽 is a flake-shaped artificial meat with regular arrangement and bite feeling. The appearance is shown in the fourth and fifth figures. Figure 0 This paper size is applicable to the Chinese National Standard (CNS) A4 (2 丨 OX297 mm)