Vegetable meat sausage and preparation method thereof
The invention belongs to the field of food, and provides a vegetable meat sausage and a preparation method thereof. The vegetable meat sausage comprises the following raw materials by weight: 15-40% of vegetable protein, 10-20% of vegetable oil, 1-5% of water-soluble colloid, 1-10% of starch, 0.2-5%...
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| creator | XIONG WEI XUE FANGJUN |
| description | The invention belongs to the field of food, and provides a vegetable meat sausage and a preparation method thereof. The vegetable meat sausage comprises the following raw materials by weight: 15-40% of vegetable protein, 10-20% of vegetable oil, 1-5% of water-soluble colloid, 1-10% of starch, 0.2-5% of an emulsifier, 0.1-1% of a flour product improver, 1-10% of seasonings and essence and the balance of ice water. The vegetable meat sausage is prepared by adding seasonings and non-meat-source essence and performing chopping, stirring, filling or high-temperature sterilization and packaging processes. The process formula of the prepared vegetable meat sausage can be used for preparing sausages, vegetable meat hams or vegetable meat products with other shapes or filling modes. The vegetable meat sausage has the unique elastic and crisp feeling and shredded meat feeling of the chopped meat sausage, has the protein content up to 20% or above, and is a high-protein vegetarian product.
本发明属于食品领域，提供了一种植物肉香肠及其制备方法，所述植 |
| format | Patent |
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本发明属于食品领域，提供了一种植物肉香肠及其制备方法，所述植</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2021</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZDANS01PLUlMyklVyE1NLFEoTiwtTkxPVUjMS1EoKEotSCxKLMnMzwNKlmTkpyiUZKQWpean8TCwpiXmFKfyQmluBkU31xBnD93Ugvz41OKCxOTUvNSSeGc_Q0MjIxMTIzNzR2Ni1AAAbLotOw</recordid><startdate>20210122</startdate><enddate>20210122</enddate><creator>XIONG WEI</creator><creator>XUE FANGJUN</creator><scope>EVB</scope></search><sort><creationdate>20210122</creationdate><title>Vegetable meat sausage and preparation method thereof</title><author>XIONG WEI ; XUE FANGJUN</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN112244267A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2021</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>XIONG WEI</creatorcontrib><creatorcontrib>XUE FANGJUN</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>XIONG WEI</au><au>XUE FANGJUN</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Vegetable meat sausage and preparation method thereof</title><date>2021-01-22</date><risdate>2021</risdate><abstract>The invention belongs to the field of food, and provides a vegetable meat sausage and a preparation method thereof. The vegetable meat sausage comprises the following raw materials by weight: 15-40% of vegetable protein, 10-20% of vegetable oil, 1-5% of water-soluble colloid, 1-10% of starch, 0.2-5% of an emulsifier, 0.1-1% of a flour product improver, 1-10% of seasonings and essence and the balance of ice water. The vegetable meat sausage is prepared by adding seasonings and non-meat-source essence and performing chopping, stirring, filling or high-temperature sterilization and packaging processes. The process formula of the prepared vegetable meat sausage can be used for preparing sausages, vegetable meat hams or vegetable meat products with other shapes or filling modes. The vegetable meat sausage has the unique elastic and crisp feeling and shredded meat feeling of the chopped meat sausage, has the protein content up to 20% or above, and is a high-protein vegetarian product.
本发明属于食品领域，提供了一种植物肉香肠及其制备方法，所述植</abstract><oa>free_for_read</oa></addata></record> |
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| language | chi ; eng |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Vegetable meat sausage and preparation method thereof |
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