CN113519688A - Preparation method of vegetarian meat stuffing applying tea powder-tea polyphenol combined with bean smell removal - Google Patents
Preparation method of vegetarian meat stuffing applying tea powder-tea polyphenol combined with bean smell removal Download PDFInfo
- Publication number
- CN113519688A CN113519688A CN202110787998.4A CN202110787998A CN113519688A CN 113519688 A CN113519688 A CN 113519688A CN 202110787998 A CN202110787998 A CN 202110787998A CN 113519688 A CN113519688 A CN 113519688A
- Authority
- CN
- China
- Prior art keywords
- tea
- powder
- vegetarian meat
- parts
- beany flavor
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013372 meat Nutrition 0.000 title claims abstract description 136
- 150000008442 polyphenolic compounds Chemical class 0.000 title claims abstract description 46
- 235000013824 polyphenols Nutrition 0.000 title claims abstract description 46
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 244000046052 Phaseolus vulgaris Species 0.000 title claims description 17
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims description 17
- 244000269722 Thea sinensis Species 0.000 title 1
- 241001122767 Theaceae Species 0.000 claims abstract description 88
- 239000000796 flavoring agent Substances 0.000 claims abstract description 76
- 235000019634 flavors Nutrition 0.000 claims abstract description 76
- 239000000843 powder Substances 0.000 claims abstract description 69
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 46
- 239000000463 material Substances 0.000 claims abstract description 40
- 239000011265 semifinished product Substances 0.000 claims abstract description 22
- 239000007788 liquid Substances 0.000 claims abstract description 20
- 238000001816 cooling Methods 0.000 claims abstract description 13
- 108010068370 Glutens Proteins 0.000 claims abstract description 12
- 108010084695 Pea Proteins Proteins 0.000 claims abstract description 12
- 238000007710 freezing Methods 0.000 claims abstract description 12
- 230000008014 freezing Effects 0.000 claims abstract description 12
- 235000021312 gluten Nutrition 0.000 claims abstract description 12
- 235000019702 pea protein Nutrition 0.000 claims abstract description 12
- 230000001954 sterilising effect Effects 0.000 claims abstract description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 12
- 238000001914 filtration Methods 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 238000002791 soaking Methods 0.000 claims abstract description 11
- 238000005520 cutting process Methods 0.000 claims abstract description 10
- 238000001125 extrusion Methods 0.000 claims abstract description 9
- 238000003756 stirring Methods 0.000 claims abstract description 9
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 229940071440 soy protein isolate Drugs 0.000 claims abstract description 3
- 235000010469 Glycine max Nutrition 0.000 claims description 33
- 244000068988 Glycine max Species 0.000 claims description 32
- 241000209140 Triticum Species 0.000 claims description 20
- 235000021307 Triticum Nutrition 0.000 claims description 20
- 238000000034 method Methods 0.000 claims description 18
- 108010073771 Soybean Proteins Proteins 0.000 claims description 16
- 235000019710 soybean protein Nutrition 0.000 claims description 13
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 9
- 102000002322 Egg Proteins Human genes 0.000 claims description 9
- 108010000912 Egg Proteins Proteins 0.000 claims description 9
- 241000287828 Gallus gallus Species 0.000 claims description 9
- 244000203593 Piper nigrum Species 0.000 claims description 9
- 235000008184 Piper nigrum Nutrition 0.000 claims description 9
- 229920002472 Starch Polymers 0.000 claims description 9
- 235000013614 black pepper Nutrition 0.000 claims description 9
- 235000014103 egg white Nutrition 0.000 claims description 9
- 210000000969 egg white Anatomy 0.000 claims description 9
- 235000013312 flour Nutrition 0.000 claims description 9
- 239000001931 piper nigrum l. white Substances 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 9
- 235000002639 sodium chloride Nutrition 0.000 claims description 9
- 235000000346 sugar Nutrition 0.000 claims description 9
- 238000005303 weighing Methods 0.000 claims description 9
- 229940100445 wheat starch Drugs 0.000 claims description 9
- 235000011194 food seasoning agent Nutrition 0.000 claims description 8
- 238000007873 sieving Methods 0.000 claims description 7
- 230000008569 process Effects 0.000 claims description 6
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 241000196324 Embryophyta Species 0.000 abstract description 7
- 239000000835 fiber Substances 0.000 abstract description 7
- 235000013622 meat product Nutrition 0.000 abstract description 3
- 230000002829 reductive effect Effects 0.000 abstract description 3
- 238000003860 storage Methods 0.000 abstract description 3
- 238000000227 grinding Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 12
- 239000003921 oil Substances 0.000 description 9
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 235000018102 proteins Nutrition 0.000 description 6
- 108090000623 proteins and genes Proteins 0.000 description 6
- 102000004169 proteins and genes Human genes 0.000 description 6
- 238000012545 processing Methods 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 238000010521 absorption reaction Methods 0.000 description 4
- 239000003963 antioxidant agent Substances 0.000 description 4
- 230000003078 antioxidant effect Effects 0.000 description 4
- 235000006708 antioxidants Nutrition 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- WMBWREPUVVBILR-UHFFFAOYSA-N GCG Natural products C=1C(O)=C(O)C(O)=CC=1C1OC2=CC(O)=CC(O)=C2CC1OC(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-UHFFFAOYSA-N 0.000 description 3
- 230000003064 anti-oxidating effect Effects 0.000 description 3
- 238000013329 compounding Methods 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 239000000049 pigment Substances 0.000 description 3
- 229940001941 soy protein Drugs 0.000 description 3
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 2
- WMBWREPUVVBILR-WIYYLYMNSA-N (-)-Epigallocatechin-3-o-gallate Chemical compound O([C@@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=C(O)C=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-WIYYLYMNSA-N 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 2
- 235000005487 catechin Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 229950001002 cianidanol Drugs 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 238000005536 corrosion prevention Methods 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 238000005562 fading Methods 0.000 description 2
- 238000002329 infrared spectrum Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 230000001681 protective effect Effects 0.000 description 2
- 231100000331 toxic Toxicity 0.000 description 2
- 230000002588 toxic effect Effects 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 244000063299 Bacillus subtilis Species 0.000 description 1
- 235000014469 Bacillus subtilis Nutrition 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 1
- 241000191940 Staphylococcus Species 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 125000003172 aldehyde group Chemical group 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 150000001765 catechin Chemical class 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000001877 deodorizing effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 239000004318 erythorbic acid Substances 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000009920 food preservation Methods 0.000 description 1
- 125000000524 functional group Chemical group 0.000 description 1
- 238000004817 gas chromatography Methods 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 230000002458 infectious effect Effects 0.000 description 1
- 229940026239 isoascorbic acid Drugs 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000002949 phytic acid Nutrition 0.000 description 1
- 239000000467 phytic acid Substances 0.000 description 1
- 229940068041 phytic acid Drugs 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 238000009210 therapy by ultrasound Methods 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Images
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
- A23J3/14—Vegetable proteins
- A23J3/18—Vegetable proteins from wheat
-
- 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
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a preparation method of a vegetarian meat stuffing semi-finished product with tea powder-tea polyphenol combined de-beany flavor, which comprises the steps of preparing de-beany flavor improved powder by using the tea powder and the tea polyphenol, adding the de-beany flavor improved liquid into a water inlet feeder of a double-screw extruder by using soy protein isolate, pea protein and vital gluten as raw materials, and preparing a plant-based vegetarian meat base material which has an obvious fiber structure, no obvious beany flavor and good meat-like mouthfeel through high-moisture extrusion. Grinding into meat paste, adding the modified powder without beany flavor, performing ultrasonic soaking, filtering, freezing and storing for 24h, taking out, removing ice residues, cooling to room temperature, blending, stirring to form a dough, cutting, vacuum packaging, and performing microwave sterilization to obtain the vegetarian meat stuffing with tea powder-tea polyphenol combined with beany flavor. The beany flavor of the vegetarian meat stuffing can be well removed, and the tea polyphenol is added, so that the storage property of the vegetarian meat stuffing is improved, the tea powder is matched, the flavor is improved, and the bad experience caused by the influence of the beany flavor of the vegetarian meat product on the flavor of the vegetarian meat product is reduced.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation method of vegetarian meat stuffing with bean smell removed by combining tea powder and tea polyphenol.
Background
The textured vegetable protein is also called 'vegetarian meat', the content of the finished product protein is more than 50%, the content of cholesterol is zero, the biological value of digestion and absorption in a human body reaches 93-97%, and the textured vegetable protein is a low-fat high-protein product with the fiber structure and the mouthfeel similar to animal muscle.
Tea polyphenol has stronger antioxidation, especially ester catechin EGCG, and the reducibility of the tea polyphenol can even reach 100 times of that of L-erythorbic acid. Of the 4 main catechin compounds, the antioxidant capacity is EGCG > EGC > ECG > EC > BHA, and the antioxidant capacity is enhanced with the increase of temperature. The tea polyphenols have antioxidant and antibacterial effects, such as inhibiting Staphylococcus, Escherichia coli, Bacillus subtilis, etc. The tea polyphenols can adsorb foreign odor in food, and thus have certain deodorizing effect. It has protective effect on pigment in food, and can not only play the role of natural pigment, but also prevent food from fading, and tea polyphenols also have the effect of inhibiting the formation and accumulation of nitrite. The tea polyphenol has strong antioxidation, the antioxidation capability of the tea polyphenol is 4-6 times of that of a synthetic antioxidant BHT and BHA, 6-7 times of VE and 5-10 times of VC, and the consumption is less: 0.01-0.03% of the composition can act without potential toxic and side effects of the composition; catechin has protective effect on pigment and vitamins in food, and can keep original color and nutrition level of food for a long time, effectively prevent food and edible oil from putrefaction, and eliminate odor. In fact, many of the effects of tea are due to the action of tea polyphenols in tea. The tea polyphenol can be used for food preservation and corrosion prevention, has no toxic or side effect, is safe to eat, and has better corrosion prevention effect when being matched with phytic acid. The tea can be preserved for a long time without deterioration, which is not achieved by other leaves, vegetable leaves and flowers. The tea polyphenol is added into other organic matters (mainly foods), so that the storage period can be prolonged, the foods are prevented from fading, the cellulose stability is improved, and various nutritional ingredients of the foods are effectively protected.
Disclosure of Invention
In view of the above, the invention discloses a preparation method of a green meat stuffing semi-finished product with tea powder-tea polyphenol combined de-beany flavor, which aims to solve the problems of heavy beany flavor, difficult taste in cooking, short product preservation period and the like of the existing green meat using soybean protein isolate as a main base material.
The technical scheme provided by the invention is that a preparation method of a semi-finished vegetarian meat stuffing with bean smell removed by combining tea powder and tea polyphenol comprises the following steps:
the method comprises the following steps: preparing modified powder without beany flavor: weighing tea, pulverizing, sieving, adding tea polyphenols, mixing, and storing in dark at low temperature;
step two: preparing soybean-based vegetarian meat base material, extruding the raw materials by using soybean protein isolate as a main material and pea protein and wheat gluten as auxiliary materials through a double screw, wherein the feed liquid is a de-beany flavor improving liquid;
step three: weighing 100 parts and 200 parts of soybean-based vegetarian meat base material, and mincing the soybean-based vegetarian meat base material into vegetarian meat paste for later use by a meat mincer;
step four: adding beany flavor-removed improved powder into the vegetarian meat paste, ultrasonically soaking the vegetarian meat paste added with the beany flavor-removed improved powder, filtering to remove water, freezing, taking out, removing ice residues, and recovering to room temperature for later use;
step five: seasoning, namely frying the vegetarian meat paste under the condition of medium oil temperature, cooling to room temperature, sequentially adding the beany flavor-removed modified powder, egg white, edible salt, sugar, wheat starch, chicken essence, wheat flour and white pepper powder, and stirring to form dough;
step six: and (3) well agglomerating the vegetarian meat, cutting into blocks, carrying out vacuum packaging, and then carrying out microwave sterilization to obtain a semi-finished product of the vegetarian meat stuffing with tea powder-tea polyphenol combined with bean smell removal.
Preferably, in the step one, 20-40 parts of tea leaves and 0.10-0.20 part of tea polyphenol are weighed according to parts by weight, and the tea leaves are crushed and sieved by a 100-mesh sieve.
Preferably, in the second step, 40-50% of the isolated soy protein, 20-30% of the pea protein and 30% of the wheat gluten are calculated according to the mass percentage.
Preferably, in the second step, the twin-screw extrusion process parameters are as follows: controlling the material speed to be 8kg/h, the water feeding speed to be 13-15kg/h, the screw rotating speed to be 280r/min, and sequentially setting the temperatures of the five zones from the feeding to the die opening as follows: the die orifice pressure is balanced to be 2.14-2.86MPa by controlling the water feeding speed at 60 ℃, 80 ℃, 120 ℃, 160-170 ℃ and 155-165 ℃; preparing 20-30% m/v of beany flavor removing improved powder into beany flavor removing improved liquid in advance, adding the beany flavor removing improved liquid into a water inlet feeder of a double-screw extruder according to 35-45% v/v, controlling the water temperature to be 60-80 ℃, and stably producing to obtain the soybean-based vegetarian meat base material.
Preferably, in the fourth step, the addition proportion of the beany flavor-removed improved powder is 30-50% by mass; controlling the water temperature to be 60-80 ℃, ultrasonically soaking the vegetarian meat paste for 0.5-1h, filtering to remove water, and freezing at-8 ℃ for 12-24 h.
Preferably, in the fifth step, the medium oil temperature is 70-80 ℃, and the oil passing time is 2-3 seconds; according to the weight parts, 1-2 parts of modified powder without beany flavor, 30-60 parts of egg white, 3-6 parts of edible salt, 1.5-2.5 parts of sugar, 10-15 parts of wheat starch, 1-3 parts of chicken essence, 8-12 parts of wheat flour and 4-6 parts of white pepper powder are sequentially added.
Preferably, the blocks are square blocks with the shape of 2.0 multiplied by 1.0mm cut by a die.
The invention provides a preparation method of a bean-flavor-removed vegetarian meat stuffing semi-finished product by combining tea powder and tea polyphenol, which is characterized in that prepared bean-flavor-removed improved powder is respectively added in the process of producing soybean-based vegetarian meat, the subsequent processing of soybean-based vegetarian meat paste and the seasoning stage, so that the bean flavor in the vegetarian meat can be better removed, the adverse influence on the flavor of the product due to the overweight bean flavor in the subsequent processing is prevented, meanwhile, the tea polyphenol is used as a natural preservative, the deterioration of the vegetarian meat product caused by the pollution of infectious microbes can be prevented, and the storage performance of the vegetarian meat paste semi-finished product can be improved.
The method of the invention also develops a new way for the vegetarian meat in the field of quick-frozen food. The method can be subsequently applied to the research, development and processing of stuffing foods such as quick-frozen dumplings, quick-frozen steamed stuffed buns and the like.
It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory only and are not restrictive of the disclosure.
Drawings
The accompanying drawings, which are incorporated in and constitute a part of this specification, illustrate embodiments consistent with the invention and together with the description, serve to explain the principles of the invention.
In order to more clearly illustrate the embodiments or technical solutions in the prior art of the present invention, the drawings used in the description of the embodiments or prior art will be briefly described below, and it is obvious for those skilled in the art that other drawings can be obtained based on these drawings without creative efforts.
FIG. 1 is a flow chart of a process for preparing a de-beany vegetable protein-based vegetarian meat base according to an embodiment of the disclosure;
FIG. 2 is a process flow diagram of the preparation of a bean-smell removed vegetarian meat stuffing semi-finished product according to the disclosed embodiment of the invention;
FIG. 3 is a Fourier infrared spectrum of a vegetable protein base provided in an embodiment of the disclosure.
Detailed Description
Reference will now be made in detail to the exemplary embodiments, examples of which are illustrated in the accompanying drawings. When the following description refers to the accompanying drawings, like numbers in different drawings represent the same or similar elements unless otherwise indicated. The embodiments described in the following exemplary embodiments do not represent all embodiments consistent with the present invention. Rather, they are merely examples of systems consistent with certain aspects of the invention, as detailed in the appended claims.
Aiming at the problems of heavy beany flavor, difficult taste in cooking, short product preservation period and the like of the currently produced vegetarian meat taking soy protein isolate as a main base material, the embodiment provides a preparation method of a semi-finished vegetarian meat stuffing with tea powder-tea polyphenol combined beany flavor removal.
The method specifically comprises the following steps:
the method comprises the following steps: preparing modified powder without beany flavor: weighing tea, pulverizing, sieving, adding tea polyphenols, mixing, and storing in dark at low temperature;
the tea leaves are taken according to the mass part of 20-40; crushing tea leaves and sieving the crushed tea leaves with a 100-mesh sieve; adding 0.10-0.20 parts of tea polyphenol by mass;
step two: preparing a soybean-based vegetarian meat base material: texturized protein taking isolated soy protein as a main raw material, pea protein and wheat gluten as auxiliary materials, adjusting process parameters, preparing a beany flavor removing improved liquid by using prepared beany flavor removing improved powder in advance, adding the beany flavor removing improved liquid into a water inlet feeder of a double-screw extruder, and stably producing to obtain a soybean-based vegetarian meat base material;
according to the mass percentage, the raw materials of the soybean-based vegetarian meat take 40-50% of soybean protein isolate as a main raw material, and 20-30% of pea protein and 30% of wheat gluten as auxiliary materials;
the key points of the process for preparing the soybean-based vegetarian meat are as follows: controlling the material speed to be 8kg/h, the water feeding speed to be 13-15kg/h, the screw rotating speed to be 280r/min, and sequentially setting the temperatures of the five zones from the feeding to the die opening as follows: the die orifice pressure is balanced to be 2.14-2.86MPa by controlling the water feeding speed at 60 ℃, 80 ℃, 120 ℃, 160-170 ℃ and 155-165 ℃;
the raw material water used in the water inlet feeder of the double-screw extruder needs to be prepared according to the following method: preparing 20-30% (m/v) beany flavor removing improved liquid by using the prepared beany flavor removing improved powder, adding the beany flavor removing improved liquid into a water inlet feeder of a double-screw extruder according to 35-45% (v/v), and controlling the water temperature to be 60-80 ℃;
step three: weighing soybean-based vegetarian meat base material which is obtained by double-screw extrusion and takes soybean protein isolate as a main raw material, cutting up the soybean-based vegetarian meat base material, and mincing the soybean-based vegetarian meat base material into vegetarian meat paste for later use by a meat mincer; wherein the soybean-based vegetarian meat used for processing the semi-finished vegetarian meat stuffing takes 100 parts and 200 parts by weight;
step four: controlling the adding proportion of the beany flavor-removed improved powder, controlling the water temperature to ultrasonically soak the vegetarian meat paste, filtering to remove water, freezing, taking out, removing ice residues, and recovering to room temperature for later use;
wherein the addition proportion of the modified powder for removing beany flavor is controlled to be 30-50%; controlling the water temperature at 60-80 ℃, and ultrasonically soaking for 0.5-1 h; freezing the meat paste subjected to ultrasonic treatment at-8 ℃ for 12-24h, taking out, removing ice residues, and carrying out next seasoning after the meat paste is recovered to normal temperature;
step five: seasoning: taking vegetarian meat paste, frying under the condition of medium oil temperature, taking out, cooling to room temperature, sequentially adding 1-2 parts of beany flavor-removed modified powder, 30-60 parts of egg white, 3-6 parts of edible salt, 1.5-2.5 parts of sugar, 10-15 parts of wheat starch, 1-3 parts of chicken essence, 8-12 parts of wheat flour and 4-6 parts of white pepper powder according to parts by weight, and stirring to form a dough;
the seasoning requires that the vegetarian meat paste is oiled for 2-3 seconds at the medium-high oil temperature of 70-80 ℃;
step six: shaping: and (3) well agglomerating the vegetarian meat paste, cutting the diced meat paste into squares with the size of 2.0 multiplied by 1.0mm by using a die, carrying out vacuum packaging, and then carrying out microwave sterilization to obtain the semi-finished product of the vegetarian meat stuffing with the tea powder-tea polyphenol combination and the bean smell removed. Can be frozen and preserved after sterilization.
The method comprises the steps of firstly preparing beany flavor removing improved powder from tea powder and tea polyphenol, then taking 40-50% of soybean protein isolate, 20-30% of pea protein and 30% of wheat gluten as raw materials, adding the beany flavor removing improved liquid into a water inlet feeder of a double-screw extruder according to 35-45% v/v, and preparing the vegetable meat base material which has an obvious fiber structure, no obvious beany flavor and good meat-like mouthfeel through high-moisture extrusion. And then mincing into meat paste by using a meat mincer, adding the modified powder without the beany flavor, ultrasonically soaking, filtering, freezing and storing for 24h, taking out, removing ice residues, cooling to room temperature, blending, stirring to form a dough, cutting, vacuum packaging, and performing microwave sterilization to obtain the vegetarian meat stuffing with the tea powder-tea polyphenol combined with the beany flavor.
Example 1
Weighing 30 parts of tea leaves, crushing the tea leaves, sieving the tea leaves by a sieve of 100 meshes to prepare tea powder, and compounding the tea powder with 0.15 part of tea polyphenol to prepare improved powder without beany flavor, wherein the selected plant-based meat analogue is obtained by using soybean protein isolate as a main material and adopting a high-moisture extrusion technology, and the interior of the plant-based meat analogue has an obvious fiber structure and good mouthfeel. Preparing textured protein with soybean protein isolate 45% as main material and pea protein 25% and wheat gluten 30% as auxiliary material, and adjusting technological parameters: the material speed is controlled to be 8kg/h, the water feeding speed is 14kg/h, the screw rotating speed is 280r/min, and the temperatures of the five zones are sequentially set from the feeding to the die opening as follows: the die pressure interval is balanced to be 2.14-2.86MPa by controlling the water feeding speed at 60 ℃, 80 ℃, 120 ℃, 165 ℃ and 160 ℃. Preparing 25% (m/v) of beany flavor removing improved liquid by using the prepared beany flavor removing improved powder in advance, adding the beany flavor removing improved liquid into a water inlet feeder of a double-screw extruder according to 35% (v/v), controlling the water temperature to be 70 ℃, and stably producing to obtain the soybean-based vegetarian meat.
Taking 150 parts of soybean-based vegetarian meat, mincing the soybean-based vegetarian meat into meat paste by a meat mincer, adding improved powder for removing beany flavor, controlling the adding proportion to be 50%, ultrasonically soaking the meat paste for 45min at the water temperature of 80 ℃, filtering, freezing and storing the meat paste for 24h, taking the meat paste out, removing ice residues, and cooling the meat paste to the room temperature.
Taking out the vegetarian meat paste after being oiled for 3 seconds at the medium oil temperature of 80 ℃, cooling to room temperature, adding 1 part of modified powder without beany flavor, 40 parts of egg white, 5 parts of edible salt, 2 parts of sugar, 12 parts of wheat starch, 2 parts of chicken essence, 10 parts of wheat flour and 5 parts of white pepper powder, stirring to form a dough, cutting into squares with the size of 2.0 multiplied by 1.0mm by a mould, vacuum packaging, and performing microwave sterilization to obtain the semi-finished product of the vegetarian meat stuffing with the combination of tea powder and tea polyphenol for removing beany flavor. The overall score by sensory evaluation was 7.7 points (color score: 7.2 × 20%: 1.44, mouthfeel score: 6.1 × 20%: 1.22, flavor score: 8.4 × 0.6 ═ 5.04), and the rating was better. The prepared semi-finished vegetarian meat stuffing is frozen and stored for two weeks, and then taken out to be measured to have the total bacterial colony number of 180CFU/g and the coliform group number of 20 CFU/g.
Example 2
Weighing 25 parts of tea leaves, crushing the tea leaves, sieving the tea leaves by a sieve of 100 meshes to prepare tea powder, and compounding the tea powder with 0.10 part of tea polyphenol to prepare improved powder without beany flavor, wherein the selected plant-based meat analogue is obtained by using soybean protein isolate as a main material and adopting a high-moisture extrusion technology, and the interior of the plant-based meat analogue has an obvious fiber structure and good mouthfeel. Preparing textured protein with soybean protein isolate 45% as main material and pea protein 25% and wheat gluten 30% as auxiliary material, and adjusting technological parameters: the material speed is controlled to be 8kg/h, the water feeding speed is 14kg/h, the screw rotating speed is 280r/min, and the temperatures of the five zones are sequentially set from the feeding to the die opening as follows: the die pressure interval is balanced to be 2.14-2.86MPa by controlling the water feeding speed at 60 ℃, 80 ℃, 120 ℃, 165 ℃ and 160 ℃. Preparing 30% (m/v) of beany flavor removing improved liquid by using prepared beany flavor removing improved powder in advance, adding the beany flavor removing improved liquid into a water inlet feeder of a double-screw extruder according to 40% (v/v), controlling the water temperature to be 70 ℃, and stably producing to obtain the soybean-based vegetarian meat.
Taking 150 parts of soybean-based vegetarian meat, mincing the soybean-based vegetarian meat into meat paste by a meat mincer, adding improved powder for removing beany flavor, controlling the adding proportion to be 50%, ultrasonically soaking the meat paste for 45min at the water temperature of 80 ℃, filtering, freezing and storing the meat paste for 24h, taking the meat paste out, removing ice residues, and cooling the meat paste to the room temperature. Taking out the minced vegetarian meat after being oiled for 2 seconds at the medium oil temperature of 80 ℃, cooling to room temperature, adding 1.5 parts of de-beany flavor improving powder, 35 parts of egg white, 4 parts of edible salt, 2 parts of sugar, 15 parts of wheat starch, 2 parts of chicken essence, 12 parts of wheat flour and 6 parts of white pepper powder, stirring to form a dough, cutting into squares with the size of 2.0 multiplied by 1.0mm by a mould, carrying out vacuum packaging and microwave sterilization to obtain the semi-finished vegetarian meat stuffing with the bean flavor removed by the tea powder-tea polyphenol combination. The overall score by sensory evaluation was 7.62 points (color score: 7 × 20%: 1.4, mouthfeel score: 6.5 × 20%: 1.3, flavor score: 8.2 × 0.6 ═ 5.04), and the score was better. The prepared vegetarian meat stuffing semi-finished product is frozen and stored for two weeks, and then taken out to be measured to have the total colony count of 230CFU/g and the coliform colony count of 10 CFU/g.
Example 3
Weighing 30 parts of tea leaves, crushing the tea leaves, sieving the tea leaves by a sieve of 100 meshes to prepare tea powder, and compounding the tea powder with 0.15 part of tea polyphenol to prepare improved powder without beany flavor, wherein the selected plant-based meat analogue is obtained by using soybean protein isolate as a main material and adopting a high-moisture extrusion technology, and the interior of the plant-based meat analogue has an obvious fiber structure and good mouthfeel. Preparing textured protein with 50% of isolated soy protein as main raw material, 20% of pea protein and 30% of wheat gluten as auxiliary materials, and adjusting the technological parameters: the material speed is controlled to be 8kg/h, the water feeding speed is 14.5kg/h, the screw rotating speed is 280r/min, and the temperatures of the five zones are sequentially set from the feeding to the die opening as follows: the die pressure interval is balanced to be 2.14-2.86MPa by controlling the water feeding speed at 60 ℃, 80 ℃, 120 ℃, 165 ℃ and 160 ℃. Preparing 25% m/v of beany flavor removing improved liquid by using the prepared beany flavor removing improved powder in advance, adding the beany flavor removing improved liquid into a water inlet feeder of a double-screw extruder according to 30% v/v, controlling the water temperature to be 70 ℃, and stably producing to obtain the soybean-based vegetarian meat.
Taking 200 parts of soybean-based vegetarian meat, mincing into meat paste by a meat mincer, adding improved powder for removing beany flavor, controlling the adding proportion to be 50%, ultrasonically soaking for 1h at the water temperature of 60 ℃, filtering, freezing and storing for 24h, taking out, removing ice residues, and cooling to room temperature. Taking out the vegetarian meat paste after being oiled for 3 seconds at medium oil temperature (75 ℃), cooling to room temperature, adding 2 parts of beany flavor-removed modified powder, 60 parts of egg white, 5 parts of edible salt, 2 parts of sugar, 15 parts of wheat starch, 2.5 parts of chicken essence, 12 parts of wheat flour and 5 parts of white pepper powder, stirring to form a dough, cutting into square blocks of 2.0 multiplied by 1.0mm by a mould, vacuum packaging, and performing microwave sterilization to obtain the semi-finished product of the vegetarian meat stuffing with the combination of tea powder and tea polyphenol. The overall sensory score was 7.98 points (color score: 7.5 × 20%: 1.5, mouthfeel score: 6.6 × 20%: 1.32, flavor score: 8.1 × 0.6%: 5.16), with a better rating. The prepared vegetarian meat stuffing semi-finished product is frozen and stored for two weeks, and the total number of colonies is 210CFU/g and the number of coliform groups is 18CFU/g after being taken out and measured.
FIG. 3 is a Fourier infrared spectrum of a vegetable protein base; in the figure, in the region i,namely the wavelength range of 1640--1When C is the C stretching vibration absorption peak, the absorption is reduced compared with that of the vegetarian meat without the beany flavor. In the area II, the stretching vibration absorption of the vegetarian meat without beany flavor removal is strong, which shows that the content of aldehyde groups and hydroxyl groups contained in the vegetarian meat without beany flavor removal is reduced, which is the same as the functional groups corresponding to key beany flavor developing substances in the flavor, and the result of the content reduction is consistent.
Comparative example
The soybean-based meat analogue is obtained by using soybean protein isolate as a main material through a high-moisture extrusion technology, has an obvious fiber structure in the soybean-based meat analogue, and has good mouthfeel. Preparing textured protein with soybean protein isolate (45%) as main raw material, pea protein 25% and wheat gluten 30% as auxiliary materials, and adjusting technological parameters: the material speed is controlled to be 8kg/h, the water feeding speed is 14kg/h, the screw rotating speed is 280r/min, and the temperatures of the five zones are sequentially set from the feeding to the die opening as follows: the die pressure interval is balanced to be 2.14-2.86MPa by controlling the water feeding speed at 60 ℃, 80 ℃, 120 ℃, 165 ℃ and 160 ℃.
Adding tap water into a water inlet feeder of a double-screw extruder, controlling the water temperature to be 70 ℃, and stably producing to obtain the soybean-based vegetarian meat. Taking 150 parts of soybean-based vegetarian meat, mincing the soybean-based vegetarian meat into meat paste by a meat mincer, ultrasonically soaking the meat paste for 45min at the water temperature of 80 ℃, filtering, freezing and storing the meat paste for 24h, taking out the meat paste, removing ice residues, and cooling the meat paste to the room temperature. Taking out the vegetarian meat paste after being fried for 3 seconds at medium oil temperature (80 ℃), cooling to room temperature, adding 40 parts of egg white, 5 parts of edible salt, 2 parts of sugar, 12 parts of wheat starch, 2 parts of chicken essence, 10 parts of wheat flour and 5 parts of white pepper powder, stirring to form a dough, cutting into squares with the shape of 2.0 multiplied by 1.0mm by a mould, vacuum packaging, and performing microwave sterilization to obtain the semi-finished vegetarian meat stuffing which is not treated by the beany flavor improving powder. The overall sensory score was 4.76 points (color score: 6.9 × 20%: 1.38, mouth feel score: 5.8 × 20%: 1.16, flavor score: 3.7 × 0.6 ═ 2.22), and the score was general. The prepared vegetarian meat stuffing semi-finished product is frozen and stored for two weeks, and then taken out to be measured to have the total bacterial colony number of 1500CFU/g and the coliform group number of 288 CFU/g.
The flavor of the meat analogue semi-finished product obtained in example 1 was measured by gas chromatography, and the results of the flavor measurement of the meat analogue semi-finished product obtained in the comparative example without the treatment of the modified powder with the soybean smell are shown in table 2.
Table 1 texture properties and colour of the de-beany vegetable protein based vegetarian meat substrate:
TABLE 2 Effect of beany flavor removal treatment on beany flavor in soy-based vegetarian meat ingredients
TABLE 3 sensory evaluation of beany flavor
The embodiments of the present invention disclosed above are intended to be merely illustrative. The examples are not intended to be exhaustive or to limit the invention to the precise forms disclosed. Wherein, the tea powder does not limit the type of the tea; the additives in the seasoning process aim to make the vegetarian meat paste into balls, and other seasonings can be added in the later period; the scheme adopts microwave sterilization, but the specification does not limit the sterilization mode and can be expanded. Obviously, many modifications and variations are possible in light of the above teaching. The embodiments were chosen and described in order to best explain the principles of the invention and the practical application, to thereby enable others skilled in the art to best utilize the invention. The invention is limited only by the claims and their full scope and equivalents.
Claims (7)
1. A preparation method of a tea powder-tea polyphenol combined de-beany vegetarian meat stuffing semi-finished product is characterized by comprising the following steps:
the method comprises the following steps: preparing modified powder without beany flavor: weighing tea, pulverizing, sieving, adding tea polyphenols, mixing, and storing in dark at low temperature;
step two: preparing soybean-based vegetarian meat base material, extruding the raw materials by using soybean protein isolate as a main material and pea protein and wheat gluten as auxiliary materials through a double screw, wherein the feed liquid is a de-beany flavor improving liquid;
step three: weighing 100 parts and 200 parts of soybean-based vegetarian meat base material, and mincing the soybean-based vegetarian meat base material into vegetarian meat paste for later use by a meat mincer;
step four: adding beany flavor-removed improved powder into the vegetarian meat paste, ultrasonically soaking the vegetarian meat paste added with the beany flavor-removed improved powder, filtering to remove water, freezing, taking out, removing ice residues, and recovering to room temperature for later use;
step five: seasoning, namely frying the vegetarian meat paste under the condition of medium oil temperature, cooling to room temperature, sequentially adding the beany flavor-removed modified powder, egg white, edible salt, sugar, wheat starch, chicken essence, wheat flour and white pepper powder, and stirring to form dough;
step six: and (3) well agglomerating the vegetarian meat, cutting into blocks, carrying out vacuum packaging, and then carrying out microwave sterilization to obtain a semi-finished product of the vegetarian meat stuffing with tea powder-tea polyphenol combined with bean smell removal.
2. The preparation method of the vegetarian meat stuffing semi-finished product with the combination of tea powder and tea polyphenol for removing bean smell as claimed in claim 1, wherein in the first step, 20-40 parts of tea leaves and 0.10-0.20 part of tea polyphenol are weighed according to parts by weight, and the tea leaves are crushed and sieved by a 100-mesh sieve.
3. The method for preparing the vegetarian meat stuffing semi-finished product with the combination of tea powder and tea polyphenol for removing the bean smell according to the claim 1, wherein in the second step, 40-50% of soy protein isolate, 20-30% of pea protein and 30% of wheat gluten are calculated according to the mass percentage.
4. The method for preparing the vegetarian meat stuffing semi-finished product with the bean smell removed by combining tea powder and tea polyphenol as the claim 1, wherein in the second step, the parameters of the twin-screw extrusion process are as follows: controlling the material speed to be 8kg/h, the water feeding speed to be 13-15kg/h, the screw rotating speed to be 280r/min, and sequentially setting the temperatures of the five zones from the feeding to the die opening as follows: the die orifice pressure is balanced to be 2.14-2.86MPa by controlling the water feeding speed at 60 ℃, 80 ℃, 120 ℃, 160-170 ℃ and 155-165 ℃; preparing 20-30% m/v of beany flavor removing improved powder into beany flavor removing improved liquid in advance, adding the beany flavor removing improved liquid into a water inlet feeder of a double-screw extruder according to 35-45% v/v, controlling the water temperature to be 60-80 ℃, and stably producing to obtain the soybean-based vegetarian meat base material.
5. The preparation method of the meat stuffing semi-finished product with bean smell removed by combining tea powder and tea polyphenol according to the claim 1, characterized in that, in the fourth step, the addition proportion of the bean smell removed improved powder is 30-50% by mass percent; controlling the water temperature to be 60-80 ℃, ultrasonically soaking the vegetarian meat paste for 0.5-1h, filtering to remove water, and freezing at-8 ℃ for 12-24 h.
6. The method for preparing a meat analogue stuffing semi-finished product with bean smell removed by combining tea powder and tea polyphenol according to claim 1, wherein in the fifth step, the medium oil temperature is 70-80 ℃, and the oil passing time is 2-3 seconds; according to the weight parts, 1-2 parts of modified powder without beany flavor, 30-60 parts of egg white, 3-6 parts of edible salt, 1.5-2.5 parts of sugar, 10-15 parts of wheat starch, 1-3 parts of chicken essence, 8-12 parts of wheat flour and 4-6 parts of white pepper powder are sequentially added.
7. The method for preparing a meat stuffing semi-finished product with bean smell removed by combination of tea powder and tea polyphenol as claimed in claim 1, wherein the blocks are die cut into 2.0 x 1.0mm square blocks.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110787998.4A CN113519688A (en) | 2021-07-13 | 2021-07-13 | Preparation method of vegetarian meat stuffing applying tea powder-tea polyphenol combined with bean smell removal |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110787998.4A CN113519688A (en) | 2021-07-13 | 2021-07-13 | Preparation method of vegetarian meat stuffing applying tea powder-tea polyphenol combined with bean smell removal |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113519688A true CN113519688A (en) | 2021-10-22 |
Family
ID=78127576
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110787998.4A Pending CN113519688A (en) | 2021-07-13 | 2021-07-13 | Preparation method of vegetarian meat stuffing applying tea powder-tea polyphenol combined with bean smell removal |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113519688A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114208935A (en) * | 2021-12-24 | 2022-03-22 | 哈尔滨福肴食品有限公司 | Rice bran spiced vegetable protein vegetarian meat and preparation method thereof |
| CN115104665A (en) * | 2022-07-04 | 2022-09-27 | 四川大学 | Method for reducing beany flavor of soybean tissue protein by composite bacteria fermentation |
| CN115606677A (en) * | 2022-11-11 | 2023-01-17 | 普陆汀(河北)蛋白质生物科技研究有限公司 | Processing method for reducing beany flavor of soybean tissue protein and soybean tissue protein |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08103225A (en) * | 1994-10-06 | 1996-04-23 | Taiyo Kagaku Co Ltd | Production of soybean protein-containing food |
| CN104770777A (en) * | 2015-04-08 | 2015-07-15 | 浙江海洋学院 | Clam can preparation method |
| CN104770772A (en) * | 2015-04-08 | 2015-07-15 | 浙江海洋学院 | Sardine can preparation method |
| CN105394589A (en) * | 2015-12-15 | 2016-03-16 | 安徽省砀山兴达罐业食品有限公司 | Preparation method for instant green soya bean can |
| CN110169568A (en) * | 2019-06-14 | 2019-08-27 | 广西高源淀粉有限公司 | A kind of plain burger and preparation method thereof containing converted starch |
| CN112167425A (en) * | 2020-09-30 | 2021-01-05 | 中国肉类食品综合研究中心 | Vegetable protein dried meat and processing method thereof |
-
2021
- 2021-07-13 CN CN202110787998.4A patent/CN113519688A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08103225A (en) * | 1994-10-06 | 1996-04-23 | Taiyo Kagaku Co Ltd | Production of soybean protein-containing food |
| CN104770777A (en) * | 2015-04-08 | 2015-07-15 | 浙江海洋学院 | Clam can preparation method |
| CN104770772A (en) * | 2015-04-08 | 2015-07-15 | 浙江海洋学院 | Sardine can preparation method |
| CN105394589A (en) * | 2015-12-15 | 2016-03-16 | 安徽省砀山兴达罐业食品有限公司 | Preparation method for instant green soya bean can |
| CN110169568A (en) * | 2019-06-14 | 2019-08-27 | 广西高源淀粉有限公司 | A kind of plain burger and preparation method thereof containing converted starch |
| CN112167425A (en) * | 2020-09-30 | 2021-01-05 | 中国肉类食品综合研究中心 | Vegetable protein dried meat and processing method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 刘楠 等: "GC-MS结合电子鼻分析茶多酚对冷藏草鱼片挥发性成分的影响", 《食品科学》 * |
| 王雨来: "茶多酚的应用", 《福建轻纺》 * |
| 龙登星 等: "超微茶粉在食品加工中的应用", 《食品工程》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114208935A (en) * | 2021-12-24 | 2022-03-22 | 哈尔滨福肴食品有限公司 | Rice bran spiced vegetable protein vegetarian meat and preparation method thereof |
| CN115104665A (en) * | 2022-07-04 | 2022-09-27 | 四川大学 | Method for reducing beany flavor of soybean tissue protein by composite bacteria fermentation |
| CN115606677A (en) * | 2022-11-11 | 2023-01-17 | 普陆汀(河北)蛋白质生物科技研究有限公司 | Processing method for reducing beany flavor of soybean tissue protein and soybean tissue protein |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN113519688A (en) | Preparation method of vegetarian meat stuffing applying tea powder-tea polyphenol combined with bean smell removal | |
| CA2929177C (en) | Insect products and methods of manufacture and use thereof | |
| EP0190873B1 (en) | Process for processing and treating raw materials of marine products | |
| KR102279246B1 (en) | Method for preparing artificial ground meat including fiber and artificial ground meat including fiber prepared thereby | |
| KR100884739B1 (en) | Block type snack containing freeze dried material and preparing method of the same | |
| KR101785958B1 (en) | Manufacturing method of microwave feed using the sweet potato and meat or fish for pet animal and the microwave feed from prepared therefrom | |
| KR100816478B1 (en) | A slices of dried beef processing method | |
| Elyasi et al. | Chemical and microbial changes of fish fingers made from mince and surimi of common Carp (Cyprinus carpio L., 1758). | |
| CN105249218B (en) | Nutritious tough and chewy instant noodle cake and preparation method thereof | |
| KR102197398B1 (en) | Manufacturing Method of Chicken cuisine | |
| KR20190102698A (en) | Rice Cake Containing Edible Insect Powder and Preparing Method Thereof | |
| KR101533715B1 (en) | Using dry-aging manufacturing method of frozen products and room temperature products | |
| Singh et al. | Characterization of jackfruit seed enriched pasta: product-functionality profile, secondary protein structures, bioactive composition and molecular morphology | |
| JP2007129946A (en) | Method for producing artificial rice consisting mainly of soy bean, and artificial rice produced by the method | |
| CN111528419A (en) | Preparation method of barbecue-flavored tilapia skin | |
| KR20010070848A (en) | Processing method of soft jerked meat | |
| KR101856449B1 (en) | Apios sausage and manufacturing method thereof | |
| KR100815249B1 (en) | Manufacturing method of fish meat paste using bean curd | |
| KR20180061531A (en) | Jujube rice cutlet | |
| CN113040340A (en) | Microwave quick-freezing prepared galangal beef slices and processing method thereof | |
| KR102000986B1 (en) | Meat processing additive composition and the processed meat product using the same | |
| KR20110083323A (en) | Rice cutlet and manufacturing method thereof | |
| EP2358219B1 (en) | Soya bean food product and compositions comprising thereof | |
| KR101246680B1 (en) | Process for producing patty and patty produced by the said process | |
| KR20080049180A (en) | Krill added sausage |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |