What is vegetarian meat? What are the advantages of vegetarian meat?
Abstract: Vegetarian meat refers to a kind of vegetarian food with a flavor and texture similar to meat. It usually uses plant protein (soy protein, peanut protein, wheat gluten, etc.) as the main raw material, and is processed through modern food processing techniques including extrusion and cooking. Thermal processing forms a texture and taste similar to meat, and a meat-like flavor is formed through Maillard reaction and/or addition of meat flavor.
Keywords: vegetarian meat, vegetable protein
Related products for this article: vegetable protein
Biomimetic food is a new product in the food industry. It is an “artificial food” developed to meet the needs of consumers. It has the characteristics of imitating natural food, convenient eating, and nutritious and healthy. Vegetarian meat is one of the most popular types of bionic foods. It is a kind of imitation meat food processed by advanced modern food processing technology through molding, steaming, frying and other processes. The appearance, color, fragrance, taste, etc. Meat food is similar.
The raw materials used to produce vegetarian meat mainly include soy protein, wheat protein, konjac and edible fungi. Soy protein is rich in nutrients, high in protein, and rich in 8 essential amino acids required by the human body. It is an ideal plant protein. Wheat protein, also known as gluten, contains 15 kinds of amino acids necessary for the human body, and is a nutritious plant protein resource. Konjac is rich in glucomannan, which is a kind of high-quality water-soluble dietary fiber. It has the functions of medicine and food and can effectively prevent many diseases. Edible fungi are rich in essential amino acids, minerals, vitamins, polysaccharides and other nutrients, which play an important role in regulating the body’s balance and improving the body’s immunity. Therefore, with the increasing consumer demand for nutritious and health foods, the vegetarian meat products developed with the above-mentioned raw materials have a huge market prospect.
Vegetarian meat products have the advantages of high protein, low fat, and no cholesterol. They have strong water absorption and oil absorption, similar to the tissue structure and taste of animal meat. Because its plant-based source can effectively avoid the potential risks of eating animal meat, it can effectively prevent the occurrence of chronic diseases such as high blood pressure, coronary heart disease, and diabetes. Long-term consumption can effectively enhance physical fitness and benefit health. According to different processing methods, vegetarian meat products can be divided into fibrous, extruded and heated gelatinized types. The vegetarian meat products that have been developed mainly include vegetarian meatballs, bionic meat patties, vegetarian meat chunks, vegetarian ham sausage, bionic beef and bionic chicken.
1 High protein content
2 Low fat
3 No cholesterol
4 Crop products (beans, wheat, peanuts, etc.)
Therefore, it is suitable for all kinds of consumers.
1 Does not use animal meat as raw material, it is vegetarian meat.
2 Has a flavor similar to meat.
3 It has a texture and taste similar to meat.
4 Looks like meat
How to eat:
Soak the veggie meat in boiling water for 20-30 minutes before eating. After it is boiled, squeeze the water to process the veggie meat into the desired shape. It can be cold, simmered, stuffed, fried, fried, and rinsed. The veggie itself is already Cooked food can be eaten with confidence. Generally use cumin, MSG, and a little pepper, which tastes great.
In terms of dishes application
Veggie meat products made from plant components have a uniform internal structure and resemble the taste, characteristics and cooking properties of animal meat. They can be widely used in cold dishes and various types of fried, fried, cooked, and fried dishes. In the dishes. Because vegetarian meat products are usually made of low-cost, high-nutrient ingredients such as soy tissue protein, they can not only meet the preferences of vegetarians, but also cater to the needs of the “three highs”. It is a good alternative to meat products. A great choice.
In the application of meat products
Because of its good water absorption and oil retention, vegetarian meat products will not change the product characteristics during the process of adding them to meat products, but can also increase the protein content and particle integrity. It is an ideal meat product additive. Some people have added soy protein vegetarian meat to meatballs, dumplings and sausages to replace lean meat. By combining with animal and plant protein, the physiological value of protein has been greatly improved.
In terms of snack food applications
As consumers’ demand for the quantity and quality of snack foods continues to increase, low fat, low sugar, low additives, high protein, high nutrients, and high fiber content have become the development direction of nutritious, healthy and delicious snack foods. Vegetarian meat products have high protein content, are rich in a variety of minerals, vitamins, inorganic salts and trace elements, and do not contain fat. They have the characteristics of excellent imitation meat taste and strong flavor adsorption. They are made of rich nutrition and different flavors. A good choice for snack foods. Vegetable protein vegetarian meat has become a snack food for consumers in Taiwan and Japan.
In terms of nutrition and health food applications
Vegetarian meat products are imitation meat products refined from plant components. According to the different production materials, they are rich in nutrients. They are high in protein, low in fat, and cholesterol-free, or rich in dietary fiber and plants. Polysaccharides, multiple minerals, vitamins, etc. While providing consumers with adequate nutrition, it effectively avoids the unhealthy risks caused by eating animal meat products. It has an auxiliary treatment effect for patients suffering from cardiovascular diseases, arteriosclerosis, diabetes, hypertension, obesity and other diseases. Therefore, It can be widely used in nutritious health foods and recipes.