Processing technology of "artificial meat" food



1. Introduction of raw materials

Soy Protein

Soybean is known as "vegetable protein meat".

Soy protein, as the name suggests, is protein extracted from soybeans. Soy protein is the only complete protein from plant sources, which can not only provide amino acids necessary for the human body, but also be easily absorbed and utilized by the human body.

Soy protein is processed by high temperature and high pressure to form soybean tissue protein, which has good water absorption and oil retention, and also has a good fibrous structure, and the taste is similar to meat. Soybean tissue protein has various shapes such as foam, block and flake, which is convenient to choose according to the shape of the product during processing.

Wheat Protein

Wheat protein, also known as gluten, is a natural protein extracted from wheat flour. The protein content is as high as 75%-85%, and it contains fifteen kinds of amino acids necessary for the human body. It is a nutritious plant protein resource.

2. Processing of Soy Protein Vegetarian Meat Food

Processing of vegetarian beef jerky

The beef jerky mentioned here is a kind of snack food preserved at room temperature. It has the same fibrous shape as beef, shredded meat like meat, tastes like meat, and tastes like meat. It is processed with soybean tissue protein as raw material, then let's take a look at the specific operation.

Extrusion

Rehydrate the blocky soybean tissue protein, dehydrate it, and then squeeze it with a vegetable shredder, so that the tissue fibers of the blocky raw material become loose and soft, creating conditions for the next step of dipping.

Dip

Dipping is the process of dipping the prepared soup into the lumpy ingredients to make them into the desired flavors. The reference ingredients of the soup are: soy sauce, liquid xylitol, pepper powder, etc. After squeezing, place the chunks of vegetarian meat flat in a stainless steel container. After a layer is placed, sprinkle a layer of soup evenly, and press lightly with your hands to circulate in turn until it is 2/3 away from the container. After soaking for 4 hours, the soup will fully soak into the ingredients.

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