Production Process of Tissue Protein from Vegetarian Meat Chops
Vegetarianism has attracted more and more attention in modern society,and the research and development and innovation of vegetarian meat products have become a hot spot in the food industry.This paper aims to study the production process of vegetarian meat protein,and to improve the product quality by optimizing the process,including color,shape,texture and taste.Firstly,the definition,characteristics and market demand of vegetarian meat are introduced,and then the production process of vegetarian meat protein is elaborated in detail,including raw material selection,formula design,processing technology and so on.Then,the emphasis is put on how to improve the texture,taste and chewiness of vegetarian meat protein through process optimization,it is concluded that the factors affecting the production of vegetarian meat protein are moisture,temperature and speed,and the temperature is the significant factor.The optimal production conditions of vegetarian meat protein are moisture content of 55％,temperature of 175 ℃,and speed of 20 r·min-1.Under this technological condition,the vegetarian meat protein has a ruddy color,regular shape,obvious meat structure,and strong chewiness.
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