| abstract |
The invention discloses a high-protein vegetarian meat sausage and a processing method thereof, comprising the steps of preparation of egg white liquid, preparation of edible glue, processing of auxiliary materials, preparation of seasoning juice, preparation of vegetarian meat sausage stuffing, filling, cooking and aging, packaging and storage, etc. . The present invention interacts with locust bean gum, carrageenan and konjac gum in a unique proportion by egg white protein, which can exert excellent emulsified bonding and texture shaping effects, thereby endowing the product with excellent sliceability and elasticity, so that The product not only has the characteristics of high protein, low fat and low cholesterol, but also has good color, taste and flavor, and the cost is lower than that of meat sausages. In addition, the added konjac gum not only has the bonding effect, but also the rich dietary fiber further strengthens the health function of the product. |