Abrégé

Seaweed vegan meat and a producing method therefor, relating to the technical field of food processing. The producing method comprises: first pouring alginate and a thickening and stabilizing agent in water, stirring to obtain a uniform solution, then sufficiently and uniformly mixing the uniform solution with a gel salt and a slow release agent, pouring the mixture into a container, placing same for shaping, performing packaging and freezing so as to obtain a finished product; or after the freezing step, performing unfreezing, squeezing to remove water, cutting, and packaging so as to obtain a seaweed vegan meat finished product. The seaweed vegan meat may be directly eaten by a consumer after being unpacked. The present formula is safe and healthy, the production process is feasible, the vegan meat tastes like real meat, and is tenacious and chewy; by means of a reticular structure, cooking soup can be more easily absorbed and the meat is more tasteful; the seaweed vegan meat may be made into cold dishes, or may be stir-fried and hotly instant-boiled, has the efficacy of controlling weight due to light calorie, moisturizing the intestines and removing heavy metals in intestinal tracts, is a novel marine healthy food, and has great market prospects.

Classes IPC  ?

• A23L 17/60 - Algues comestibles
• A23L 29/212 - AmidonAmidon modifiéDérivés d'amidon, p. ex. esters ou éthers
• A23L 29/244 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine végétale à partir de bulbes, de tubercules ou de racines, p. ex. glucomannane
• A23L 29/269 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine microbienne, p. ex. xanthane ou dextrane
• A23L 29/288 - Résines synthétiques, p. ex. polyvinylpyrrolidone
• A23L 33/00 - Modification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement

Abrégé

An alginate crystal ball and a preparation method therefor. The shell of the alginate crystal ball comprises 70-80 parts of an alginate and 20-30 parts of a thickener, and the synergistic effect of the thickener and alginate is good. The inner core of the crystal ball comprises a thickener and a soluble calcium salt, and thus the suspension property and resistance to high temperature, high pressure and shear of the crystal ball can be increased. The preparation process comprises a curing step, in which a crystal bead is taken into a curing liquid for curing for 5-10 minutes to obtain an alginate crystal ball. The curing liquid is an acidic calcium solution, and acidic conditions can increase the release rate of a calcium salt, and can increase the reaction rate of the calcium salt and the alginate. The calcium salt and the alginate are subjected to an ion exchange reaction to obtain a calcium alginate film, and thus the strength of the shell of the crystal ball can be increased. The suspension property of the inner core of the crystal ball can be increased, and the alginate crystal ball can be more efficiently prepared.

Classes IPC  ?

• A23L 29/256 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine végétale à base d'algues, p. ex. alginates, agar-agar ou carraghénane
• A23P 10/25 - Agglomération ou granulation par extrusion ou par compression, p. ex. par des petits trous, des tamis ou entre des surfaces