CN112385735A - Nutritional vegetable meat and preparation method thereof - Google Patents
Nutritional vegetable meat and preparation method thereof Download PDFInfo
- Publication number
- CN112385735A CN112385735A CN202011292124.3A CN202011292124A CN112385735A CN 112385735 A CN112385735 A CN 112385735A CN 202011292124 A CN202011292124 A CN 202011292124A CN 112385735 A CN112385735 A CN 112385735A
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- parts
- meat
- vegetable
- protein
- seasoning
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Images
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
The invention discloses nutritional vegetable meat and a preparation method thereof, and relates to the technical field of food. The composite material comprises the following raw materials in parts by weight: 150 portions of soybean protein, 50 to 80 portions of hemp protein, 50 to 80 portions of pea protein, 200 portions of wheat gluten, 5 to 8 portions of soybean lecithin, 200 portions of starch, 277 and 1200 portions of water. The nutritional vegetable meat has balanced nutritional components, contains no cholesterol, and has nutritional components similar to real meat. The preparation method provided by the invention can be used for preparing the vegetable meat with good toughness, elasticity and chewiness, and meanwhile, the vegetable meat has a good flavor system due to enzymolysis.
Description
Technical Field
The invention relates to the technical field of food, in particular to nutritional vegetable meat and a preparation method thereof.
Background
The existing vegetable meat research mainly focuses on improving the texture of the vegetable meat, and the texture refers to the properties of food sensed by the membrane and muscle in eyes and mouths, and comprises thickness, smoothness, granular feel and the like. Current vegetable meat research tends to maximize the fit of the texture of vegetable meat to the texture of meat tissue.
With the continuous improvement of the living standard of human society, the daily diet is more abundant. Simply improving the texture of the vegetable meat and neglecting the difference of the nutritional ingredients easily causes nutrition balance imbalance, and cannot meet the supplement requirements of people on dietary nutrition.
In view of this, the invention is particularly proposed.
Disclosure of Invention
The invention aims to provide a nutritional vegetable meat and a preparation method thereof to solve the technical problems.
The invention is realized by the following steps:
a nutritional vegetable meat comprises the following raw materials in parts by weight: 100-150 parts of soybean protein, 50-80 parts of hemp protein, 50-80 parts of pea protein, 150-200 parts of wheat gluten, 5-8 parts of soybean phospholipid, 100-200 parts of starch, 277-415 parts of seasoning and 900-1200 parts of water;
the seasoning comprises the following raw materials in parts by weight: 6-10 parts of thirteen-spice seasoning, 50-80 parts of sugar, 10-30 parts of inulin, 3-5 parts of colorant, 8-10 parts of adhesive, 65-80 parts of acid hydrolyzed vegetable protein seasoning liquid, 10-15 parts of fermented soya beans, 5-10 parts of yeast extract, 8-15 parts of soybean paste, 0.5-1.5 parts of protease, 35-50 parts of cooking wine and 150 parts of vegetable oil.
The inventor creatively discovers that the vegetable meat with balanced nutrient components can be prepared by adopting the raw materials in the proportion, and the vegetable meat has good toughness, elasticity and chewiness and good mouthfeel. It contains no cholesterol. The nutritional ingredients are almost the same as those of real meat.
The amino acid composition of the soybean protein is similar to that of milk protein, except that the content of methionine is slightly low, the content of other essential amino acids is rich, and the soybean protein is complete vegetal protein. The protein is equivalent to animal protein in nutritive value, and is the most nutritious plant protein. Soybean protein has an advantage incomparable with animal protein, contains no cholesterol although having a very small methionine content, and has a characteristic physiologically active substance isoflavone. Isoflavone has cholesterol lowering effect.
The hemp protein is prepared from hemp seeds which are squeezed to remove oil, contains unsaturated fatty acid which is most suitable for human bodies, 9 kinds of amino acids and fibers which are necessary for human bodies, and abundant mineral elements such as phosphorus, magnesium, calcium, iron, manganese, zinc, copper and the like. Due to the higher fiber content, kenaf can reduce the risk of constipation, heart disease, type ii diabetes, and diverticular disease. The ratio of 3:1 between linoleic acid (omega-6) and alpha-linolenic acid (omega-3) in the hemp seeds is most suitable for the ratio of gold absorption of human body, and can prevent inflammation and other health problems caused by excessive omega-6.
Pea protein is high-quality protein separated and extracted from peas by adopting a low-temperature low-pressure technology, contains eighteen amino acids necessary for human bodies, and belongs to complete-value protein.
The wheat gluten powder is also called active gluten powder, has the protein content of more than 80 percent and complete amino acid composition, and is a vegetable protein source with rich nutrition, high quality and low price. The wheat gluten is mainly composed of gliadin with small molecular weight, spherical shape and good extensibility and glutenin with large molecular weight, fibrous shape and strong elasticity. When the wheat gluten absorbs water, wet wheat gluten with a network structure is formed, and the wet wheat gluten has good viscoelasticity, extensibility, heat coagulability, emulsibility and film formability, such as wheat gluten, wheat bran, mould bran, old meat, vegetarian sausage, vegetarian chicken, vegetarian duck, fried wheat gluten and the like in traditional products. The inventor adds wheat gluten into the nutritious vegetable meat to increase the elasticity of the vegetable meat.
Soybean phospholipids are products extracted from oil bottoms from the production of soybean oil, and are esters composed of glycerol, fatty acids, choline or cholestyramine. Soy phospholipids are complex in composition and contain mostly lecithin (about 34.2%), cephalins (about 19.7%), inositol phospholipids (about 16.0%), phosphatidylserine (about 15.8%), phosphatidic acid (about 3.6%) and other phospholipids (about 10.7%). The soybean lecithin not only has stronger emulsification, moistening and dispersing functions, but also plays an important role in promoting fat metabolism in vivo, muscle growth, nervous system development, oxidation damage resistance in vivo and the like.
The inulin is a natural plant product integrating dietary fiber and prebiotics, and the added inulin can replace modified starch, improve the quality of the plant meat and endow the plant meat with a specific prebiotic effect.
The nutritive vegetable meat provided by the invention is improved in texture by the synergistic cooperation of the raw materials. The energy, protein, fat and sodium contained in the vegetable meat are almost the same as the nutrient components of the real meat, all the nutrient components are balanced, and the vegetable meat does not contain cholesterol, so that the dietary nutrition supplement requirement of people can be met.
In a preferred embodiment of the application of the invention, the colorant is red yeast rice powder, and the sugar is selected from white granulated sugar, fructose or sorbose.
Preferably, the sugar is selected from white granulated sugar to obtain the nutritive vegetable meat with better taste and texture.
The red yeast rice powder can be used for coloring the plant meat in the application, is safe and non-toxic, and has a health-care effect. The red yeast rice powder has low coloring cost and convenient use. In addition, in other embodiments, other colorants may be employed for coloring as desired.
In a preferred embodiment of the present invention, the adhesive is carrageenan and konjac flour. After being mixed according to a certain proportion, the mixture interacts with the seasoning and the filamentous plant meat to improve the texture of the plant meat.
The preparation method of the nutritional vegetable meat comprises the following steps:
mixing soybean protein, hemp seed protein, pea protein, wheat gluten, soybean lecithin, starch and water, extruding, puffing, dewatering, shredding, and mixing with flavoring agent.
The extrusion puffing can refine and homogenize various materials, and the materials are puffed under the action of strong pressure difference to form a puffed product, namely plant meat embryo, with a loose and porous structure.
The toughness and brittleness of the filamentous protein are improved by extrusion and expansion.
In a preferred embodiment of the invention, the plant meat embryo is obtained by cutting and forming after extrusion and expansion, and then is dehydrated after being soaked in water;
preferably, the water content of the plant meat embryo before soaking is controlled to be 10-15%, and the water content of the dehydrated plant meat embryo is controlled to be 50-70%;
preferably, the soaking time is 1-2h, and preferably, the dehydration time is 3-5 min.
The extruded and puffed plant meat embryo is dry and hard in texture, and needs to be soaked before use, so that the plant meat embryo absorbs water and becomes soft.
The inventor finds that when the water content of the plant meat embryo before soaking and the water content of the plant meat embryo after dehydration are within the range, the prepared plant meat has better taste and chewiness.
In a preferred embodiment of the present invention, the seasoning slurry is prepared before the vegetable meat obtained by shredding is mixed with the seasoning.
The seasoning slurry is prepared in advance, so that the seasonings at all parts of the plant meat are uniformly mixed, the flavor is consistent, and the local taste is prevented from being too strong or too weak.
In an embodiment of the invention with better application, the preparation of the seasoning slurry comprises mixing 6-10 parts of thirteen-spice, 50-80 parts of white granulated sugar, 10-30 parts of inulin, 3-5 parts of colorant, 8-10 parts of binder, 65-80 parts of acid hydrolysis plant protein seasoning liquid, 10-15 parts of fermented soya beans, 5-10 parts of yeast extract, 8-15 parts of soybean paste, 0.5-1.5 parts of protease, 35-50 parts of cooking wine and 150 parts of vegetable oil, and chopping for 0.5-2h through enzymolysis.
The seasoning system is subjected to enzymolysis modification by 0.5-1.5 parts of protease in the seasoning, and the seasoning subjected to enzymolysis modification has better flavor.
In a preferred embodiment of the application of the invention, the vegetable meat obtained by shredding is mixed with the seasoning, then transferred to a mold for compression molding, and then demolded and packaged.
In the preferred embodiment of the present invention, the forming time is 2-4 h.
In a preferred embodiment of the present invention, the step of removing the package from the mold further comprises sterilization.
In one embodiment, the vegetable meat is sterilized in an autoclave and cooled. The vegetable meat prepared by the preparation method can be eaten instantly after being opened, and secondary processing is not needed.
The invention has the following beneficial effects:
the invention provides a nutrient vegetable meat and a preparation method thereof, the nutrient vegetable meat has balanced nutrient components, does not contain cholesterol, and has nutrient components similar to real meat. The preparation method provided by the invention can be used for preparing the vegetable meat with good toughness, elasticity and chewiness, and meanwhile, the vegetable meat has a good flavor system due to enzymolysis.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings needed to be used in the embodiments will be briefly described below, it should be understood that the following drawings only illustrate some embodiments of the present invention and therefore should not be considered as limiting the scope, and for those skilled in the art, other related drawings can be obtained according to the drawings without inventive efforts.
Figure 1 is a sauced vegetable meat provided in example 1;
FIG. 2 is a vegetable sausage provided in example 2;
fig. 3 shows a steak of plants provided in example 2.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
The features and properties of the present invention are described in further detail below with reference to examples.
Example 1
The embodiment provides nutritional vegetable meat, which comprises the following raw materials in parts by weight: 100g of soybean protein, 50g of hemp protein, 50g of pea protein, 150g of vital gluten, 5g of soybean lecithin, 100g of starch, 6g of thirteen-spice seasoning, 50g of white granulated sugar, 10g of inulin, 3g of red yeast rice powder, 8g of carrageenan, 65g of acid hydrolysis vegetable protein seasoning liquid, 10g of fermented soya beans, 5g of yeast extract, 14g of soybean paste, 0.8g of protease, 35g of cooking wine, 100g of vegetable oil and 900g of water.
The preparation method comprises the following steps:
(1) 100g of soybean protein, 50g of hemp protein, 50g of pea protein, 150g of wheat gluten, 5g of soybean lecithin, 100g of starch and 900g of water are respectively weighed, uniformly mixed in a stirrer and extruded and puffed for 15 minutes. Cooling to room temperature, cutting and molding to obtain plant meat embryo with water content of 10%.
(2) Soaking the cut and formed plant meat embryo in water for 1h, then putting the plant meat embryo into a mesh bag, and dehydrating the plant meat embryo by a dehydrator, wherein the dehydration time is 3min, and the water content after dehydration is 50%.
(3) And (4) putting the dehydrated plant meat embryo into a silk removing machine for silk removal to obtain the silk-like plant meat.
(4) Mixing 6g of thirteen-spice seasoning, 50g of white granulated sugar, 10g of inulin, 3g of red yeast rice powder, 8g of carrageenan, 65g of acid hydrolyzed plant protein seasoning liquid, 10g of fermented soya beans, 5g of yeast extract, 14g of soybean paste, 0.8g of protease, 35g of cooking wine and 100g of vegetable oil to prepare seasoning slurry, and chopping for 1 hour through enzymolysis. And (4) adding the filamentous plant meat obtained in the step (3) into the seasoning slurry, and stirring for 10 min. And then transferring the mixture into a mold for compression molding, wherein the molding time is 2 h.
And finally, demoulding, packaging, sterilizing in an autoclave, and cooling to obtain the vegetable meat, which is shown in figure 1.
Example 2
The embodiment provides nutritional vegetable meat, which comprises the following raw materials in parts by weight: 120g of soybean protein, 70g of hemp protein, 50g of pea protein, 160g of wheat gluten, 7g of soybean lecithin, 110g of starch, 8g of thirteen-spice seasoning, 60g of white granulated sugar, 15g of inulin, 3g of red yeast rice powder, 8g of carrageenan, 70g of acid hydrolysis vegetable protein seasoning liquid, 12g of fermented soya beans, 7g of yeast extract, 12g of soybean paste, 0.5g of protease, 40g of cooking wine, 120g of vegetable oil and 1000g of water.
The preparation method comprises the following steps:
(1) respectively weighing 120g of soybean protein, 70g of hemp protein, 50g of pea protein, 160g of wheat gluten, 7g of soybean lecithin, 110g of starch and 1000g of water, uniformly mixing in a stirrer, and then extruding and puffing for 15 minutes. Cooling to room temperature, cutting and molding to obtain plant meat embryo with water content of 12%.
(2) Soaking the cut and formed plant meat embryo in water for 1h, then putting the plant meat embryo into a mesh bag, and dehydrating the plant meat embryo by using a dehydrator, wherein the dehydration time is 3min, and the water content after dehydration is 55%.
(3) And (4) putting the dehydrated plant meat embryo into a silk removing machine for silk removal to obtain the silk-like plant meat.
(4) Mixing 8g of thirteen-spice seasoning, 60g of white granulated sugar, 15g of inulin, 3g of red yeast rice powder, 8g of carrageenan, 70g of acid hydrolyzed plant protein seasoning liquid, 12g of fermented soya beans, 7g of yeast extract, 12g of soybean paste, 0.5g of protease, 40g of cooking wine and 120g of vegetable oil to prepare seasoning slurry, and chopping for 1 hour through enzymolysis. And (4) adding the filamentous plant meat obtained in the step (3) into the seasoning slurry, and stirring for 15 min. And then transferring the mixture into a mold for compression molding, wherein the molding time is 2 h.
Finally, demoulding, packaging, sterilizing in an autoclave, and cooling to obtain the plant sausage, which is shown in figure 2.
Example 3
The embodiment provides nutritional vegetable meat, which comprises the following raw materials in parts by weight: 110g of soybean protein, 60g of hemp protein, 80g of pea protein, 180g of wheat gluten, 5g of soybean lecithin, 150g of starch, 7g of thirteen-spice seasoning, 65g of white granulated sugar, 20g of inulin, 4g of red yeast rice powder, 9g of carrageenan, 72g of acid hydrolysis vegetable protein seasoning liquid, 45g of cooking wine, 110g of vegetable oil and 1000g of water.
The preparation method comprises the following steps:
(1) respectively weighing 110g of soybean protein, 60g of hemp protein, 80g of pea protein, 180g of wheat gluten, 5g of soybean lecithin, 150g of starch and 1000g of water, uniformly mixing in a stirrer, and then extruding and puffing for 18 minutes. Cooling to room temperature, cutting and molding to obtain plant meat embryo with water content of 14%.
(2) Soaking the cut and formed plant meat embryo in water for 1.5h, then putting the plant meat embryo into a mesh bag, and dehydrating the plant meat embryo by a dehydrator, wherein the dehydration time is 4min, and the water content after dehydration is 60%.
(3) And (4) putting the dehydrated plant meat embryo into a silk removing machine for silk removal to obtain the silk-like plant meat.
(4) Mixing 7g of thirteen-spice seasoning, 65g of white granulated sugar, 20g of inulin, 4g of red yeast rice powder, 9g of carrageenan, 72g of acid hydrolysis vegetable protein seasoning liquid, 45g of cooking wine and 110g of vegetable oil to prepare seasoning slurry, and chopping for 1 hour through enzymolysis. And (4) adding the filamentous plant meat obtained in the step (3) into the seasoning slurry, and stirring for 20 min. And then transferring the mixture into a mold for compression molding, wherein the molding time is 3 h.
And finally, demoulding and frying to obtain the plant steak, which is shown in figure 3.
Comparative example 1
This comparative example provides a nutritional healthy vegetable meat which, compared to example 1, differs only in that pea protein is replaced by mung bean protein, the amount of mung bean protein added is also 50g, and the remaining components and preparation method are identical to example 1.
Comparative example 2
This comparative example provides a nutritional healthy vegetable meat, differing from example 1 only in that inulin is replaced by starch. The remaining components and preparation were identical to example 1.
Comparative example 3
This comparative example provides a nutritional healthy vegetable meat, differing from example 1 only in the moisture content of step (2) of the preparation process. In this comparative example, the dehydration time was 1min, and the water content after dehydration was 70%. The rest preparation processes are the same.
Experimental example 1
The nutritional vegetable meats prepared in example 1 and comparative example 1 were subjected to nutritional ingredient measurement, respectively. All the item detection methods are national standards, the detection results refer to tables 1 and 2, table 3 is a general nutrient content table of the spiced beef, and the data is from Chinese food component table (2 nd edition). The comparison shows that the nutrient components of the nutrient vegetable meat provided by the embodiment 1 of the application are more balanced compared with the nutrient components of real meat, and the protein content is consistent with that of the real meat. While comparative example 1 the protein content of the vegetable meat prepared by replacing pea protein with mung bean protein was significantly lower than that of example 1.
Table 1 table of nutrient composition of vegetable meat.
Table 2 table of nutrient composition of vegetable meat.
Table 3 general nutrient profile of beef with soy sauce.
Experimental example 2
In this experimental example, the nutritive vegetable meat obtained in examples 1 to 3 and comparative examples 1 to 3 was evaluated for taste test eating by 22 persons. As shown in table 4, it is understood from table 4 that the nutritional vegetable meat produced by the method for producing nutritional vegetable meat according to the present invention is superior to the nutritional vegetable meat produced by the comparative example in terms of color, appearance, chewy texture, and meat flavor.
Table 4 plant meat sensory evaluation table.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. The nutritional vegetable meat is characterized by comprising the following raw materials in parts by weight: 100-150 parts of soybean protein, 50-80 parts of hemp protein, 50-80 parts of pea protein, 150-200 parts of wheat gluten, 5-8 parts of soybean phospholipid, 100-200 parts of starch, 277-415 parts of seasoning and 900-1200 parts of water;
the seasoning comprises the following raw materials in parts by weight: 6-10 parts of thirteen-spice seasoning, 50-80 parts of sugar, 10-30 parts of inulin, 3-5 parts of colorant, 8-10 parts of adhesive, 65-80 parts of acid hydrolyzed vegetable protein seasoning liquid, 10-15 parts of fermented soya beans, 5-10 parts of yeast extract, 8-15 parts of soybean paste, 0.5-1.5 parts of protease, 35-50 parts of cooking wine and 150 parts of vegetable oil.
2. The nutritive vegetable meat according to claim 1, wherein the colorant is red yeast rice flour, and the sugar is selected from white granulated sugar, fructose or sorbose.
3. The nutritive vegetable meat of claim 1, wherein the binder is carrageenan and konjac flour.
4. A process for the preparation of the nutritious vegetable meat according to any of claims 1 to 3, characterized in that it comprises the following steps:
mixing soybean protein, hemp seed protein, pea protein, wheat gluten, soybean lecithin, starch and water, extruding, puffing, dewatering, shredding, and mixing with flavoring agent.
5. The method for preparing nutritious vegetable meat according to claim 4, wherein the extruded and puffed vegetable meat is cut and shaped to obtain vegetable meat embryo, and then the vegetable meat embryo is soaked in water and dehydrated;
preferably, the water content of the plant meat embryo before soaking is controlled to be 10-15%, and the water content of the dehydrated plant meat embryo is controlled to be 50-70%;
preferably, the soaking time is 1-2h, and preferably, the dehydration time is 3-5 min.
6. The method for producing a nutritious vegetable meat according to claim 5, wherein the seasoning slurry is prepared before the vegetable meat obtained by shredding is mixed with the seasoning.
7. The preparation method of the nutrient plant meat as claimed in claim 6, wherein the preparation of the seasoning slurry comprises mixing 6-10 parts of thirteen-spice, 50-80 parts of sugar, 10-30 parts of inulin, 3-5 parts of colorant, 8-10 parts of adhesive, 65-80 parts of acid hydrolysis plant protein seasoning liquid, 10-15 parts of fermented soya beans, 5-10 parts of yeast extract, 8-15 parts of soybean paste, 0.5-1.5 parts of protease, 35-50 parts of cooking wine and 150 parts of vegetable oil 100-.
8. The method for preparing nutritious vegetable meat according to claim 6, wherein the vegetable meat obtained by shredding is mixed with seasoning, transferred to a mold for compression molding, and then demolded and packaged.
9. The method for preparing nutritious vegetable meat according to claim 8, wherein the forming time is 2-4 h.
10. The method of claim 8, further comprising sterilizing the meat after the step of removing the mold and packaging.
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112931680A (en) * | 2021-03-26 | 2021-06-11 | 江南大学 | Method for preparing vegetable protein meat by using inulin composite gel as substitute fat |
| CN113017096A (en) * | 2021-04-30 | 2021-06-25 | 云南爱尔康生物技术有限公司 | Astaxanthin-containing plant meat and preparation method thereof |
| CN113287676A (en) * | 2021-05-23 | 2021-08-24 | 上海统益生物科技有限公司 | Plant-based fat-free calcium-added instant chicken breast and preparation method thereof |
| CN113519690A (en) * | 2021-06-30 | 2021-10-22 | 陕西未来植膳健康科技有限公司 | Vegetable meat crosslinking composition |
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| CN114601146A (en) * | 2022-03-09 | 2022-06-10 | 深圳市文麻生物科技有限公司 | Plant meat paste and preparation method thereof |
| EP4124246A1 (en) * | 2021-07-29 | 2023-02-01 | Heinrichsthaler Milchwerke GmbH | Vegan cheese alternatives |
| CN115720957A (en) * | 2022-10-08 | 2023-03-03 | 华南理工大学 | Mushroom vegetarian meat product rich in juice and preparation method thereof |
| CN116098237A (en) * | 2022-12-29 | 2023-05-12 | 烟台中宠食品股份有限公司 | Vegetarian meat-like stick for pets and preparation method thereof |
| CN116616363A (en) * | 2023-05-25 | 2023-08-22 | 味研帮(北京)科技有限公司 | A kind of nutritious and healthy protein spicy strips and preparation method thereof |
| CN115005322B (en) * | 2021-12-01 | 2024-02-06 | 江苏省农业科学院 | Plant meat containing quinoa protein and preparation method and application thereof |
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| CN112931680A (en) * | 2021-03-26 | 2021-06-11 | 江南大学 | Method for preparing vegetable protein meat by using inulin composite gel as substitute fat |
| CN113017096A (en) * | 2021-04-30 | 2021-06-25 | 云南爱尔康生物技术有限公司 | Astaxanthin-containing plant meat and preparation method thereof |
| CN113287676A (en) * | 2021-05-23 | 2021-08-24 | 上海统益生物科技有限公司 | Plant-based fat-free calcium-added instant chicken breast and preparation method thereof |
| CN113519690A (en) * | 2021-06-30 | 2021-10-22 | 陕西未来植膳健康科技有限公司 | Vegetable meat crosslinking composition |
| CN113647507A (en) * | 2021-07-22 | 2021-11-16 | 陕西未来植膳健康科技有限公司 | Preparation method of vegetable meat |
| EP4124246A1 (en) * | 2021-07-29 | 2023-02-01 | Heinrichsthaler Milchwerke GmbH | Vegan cheese alternatives |
| CN113768139A (en) * | 2021-08-10 | 2021-12-10 | 南京农业大学 | Mushroom stem and pea protein sausage and preparation method thereof |
| CN115005322B (en) * | 2021-12-01 | 2024-02-06 | 江苏省农业科学院 | Plant meat containing quinoa protein and preparation method and application thereof |
| CN114601146A (en) * | 2022-03-09 | 2022-06-10 | 深圳市文麻生物科技有限公司 | Plant meat paste and preparation method thereof |
| CN115720957A (en) * | 2022-10-08 | 2023-03-03 | 华南理工大学 | Mushroom vegetarian meat product rich in juice and preparation method thereof |
| CN116098237A (en) * | 2022-12-29 | 2023-05-12 | 烟台中宠食品股份有限公司 | Vegetarian meat-like stick for pets and preparation method thereof |
| CN116616363A (en) * | 2023-05-25 | 2023-08-22 | 味研帮(北京)科技有限公司 | A kind of nutritious and healthy protein spicy strips and preparation method thereof |
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