Introduction to the Practical Technology of Vegetarian Meat Products

 

The method extracts and separates the protein from vegetable protein raw materials such as low-denatured defatted soybeans, dissolves it in alkali, and then squeezes it into the acid coagulation liquid through a perforated plate and a nozzle to make it coagulate to obtain protein fibers, which are adjusted to Weak acidity and neutrality, then disperse into water, heat treatment in water with microwave, or adjust pH, directly dehydrate after washing to obtain protein fiber, and then evenly mix with binder, seasoning, etc., and finally heat treatment with microwave. Overcome the shortcomings of general vegetarian food.

The microwave heat treatment can also be performed by high frequency heat treatment or high frequency medium heat treatment. If the above-mentioned fibrous vegetable protein or artificial meat products are treated with medium heating, the product quality can be improved very well. In the heating process, both methods can also be used. The conditions for the microwave heating treatment are microwaves of 300 to 3000 MHz, 0.5 to 100 kilowatts, and a heating treatment of 1 to 20 minutes is appropriate. The appropriate frequency, wattage, and time are mainly selected according to the purpose, object, processing method, etc.

Production method Separating and refining proteins from low-denatured defatted soybeans to obtain soybean protein curds, and adding alkali to the inside to make the pH value reach 10-13, and the concentration is about 11-13%. The protein solution with viscosity is then extruded into an acidic solution with a pH below about 4.5 by a multi-hole plate or a nozzle, and then spun to obtain acid-coagulated protein fibers. Finally, it is adjusted to a weak acid or neutral with a pH of about 5 to 7, and it is fully washed and dehydrated. The water content of the edible protein fiber prepared in this way is about 70%, and it can also be dried to an appropriate water content according to different uses, and used as the main raw material of artificial meat.

After neutralization and washing, the protein fibers can also be uniformly dispersed in water, heated with microwaves in the water, dehydrated, and prepared into fibrous edible protein. According to different uses, add appropriate binders or seasonings and mix evenly, then extend to an appropriate thickness, shape, microwave heat treatment, and after cooling, appropriately cut and shape.

The binders used include protein, wheat flour, starch, and raw fish protein, which have to be properly heated and solidified; seasonings include salt, sugar, natural extracts, hydrolyzates of vegetable proteins, spicy seasonings, colorants, oils, etc. Use it appropriately for different purposes. Other food additives and natural extracts can also be used according to the application. The compounding weight ratio of these additives and the main raw material fibrous edible protein is preferably 1:0.5 or 1:3.

The method can be simple, inexpensive, and can continuously manufacture a large amount of meat with good meat texture, especially because of the addition of oil, it has good shape retention. The aroma or color obtained during manufacture will not be malignant, and the food taste is especially like natural meat, which can obviously remove or reduce the beany smell and improve the food quality.

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