Title:
PEANUT PROTEIN VEGETARIAN SAUSAGE AND PREPARATION METHOD THEREFOR
Document Type and Number:
WIPO Patent Application WO/2019/153557
Kind Code:
A1
Abstract:
A peanut protein vegetarian sausage and a preparation method therefor, the vegetarian sausage is made from components comprising the following ingredients according to parts by weight: 50-100 parts of low-temperature degreased peanut protein powder, 5-50 parts of soybean protein isolate, 5-50 parts of vital wheat gluten, and 0.1-10 parts of a modifying agent. The preparation method for the vegetarian sausage comprises: after being fully mixed, the main ingredients are extruded at a temperature of 100-200℃; during extrusion, adding water and auxiliary ingredients on-line; and cooling the same after extrusion molding; during extrusion, the water content of the materials is 45%-75%.
Inventors:
WANG QIANG (CN)
LIU LI (CN)
ZHANG JINCHUANG (CN)
ZHU SONG (CN)
SHI AIMIN (CN)
HU HUI (CN)
LIU HONGZHI (CN)
JIANG YUANRONG (CN)
ZHANG YUQUAN (CN)
LIU LI (CN)
ZHANG JINCHUANG (CN)
ZHU SONG (CN)
SHI AIMIN (CN)
HU HUI (CN)
LIU HONGZHI (CN)
JIANG YUANRONG (CN)
ZHANG YUQUAN (CN)
Application Number:
PCT/CN2018/085465
Publication Date:
August 15, 2019
Filing Date:
May 03, 2018
Export Citation:
Assignee:
INSTITUTE OF FOOD SCIENCE AND TECH CHINESE ACADEMY OF AGRICULTURAL SCIENCES (CN)
WILMAR SHANGHAI BIOTECHNOLOGY RES & DEV CT CO LTD (CN)
WILMAR SHANGHAI BIOTECHNOLOGY RES & DEV CT CO LTD (CN)
International Classes:
A23L33/185; A23L19/10; A23L29/00; A23P30/10; A23P30/25
Foreign References:
| CN107280016A | 2017-10-24 | |||
| CN107259066A | 2017-10-20 | |||
| CN103190525A | 2013-07-10 | |||
| CN103262911A | 2013-08-28 |
Attorney, Agent or Firm:
CN-KNOWHOW INTELLECTUAL PROPERTY AGENT LIMITED (CN)
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