Sodium alginate for imitation meat products
Using sodium alginate to form a gel under the action of calcium ions, using sodium alginate as a gel forming agent and isolated soybean protein as a filler, the imitation meat fiber with heat resistance can be obtained. The imitation meat fiber can be dried or fried directly after seasoning, or seasoned after drying or frying, the latter can reduce the influence of sodium ions in the flavoring agent on the quality of the imitation meat fiber.
Using this imitation meat fiber as raw material and referring to the cooking method of meat products, a variety of soybean protein imitation meat products with excellent color, aroma and taste can be prepared, such as spiced imitation dried meat, delicious imitation shrimp strips, sweet and sour imitation meat. Balls, spicy imitation pork, etc. In addition, after adding flavor, the imitation meat fiber can be processed into imitation meat products similar to ham, bacon, chicken, and beef, and the tissue of the products is softer than that of natural meat products.
Alginate is a hydrophilic colloid. The gel formed by combining with calcium ions has thermal irreversible properties. It can form a dense and stable network structure in meat products, and effectively improve the gel strength and viscosity of meat products. Bonding and water holding properties. Alginate has a synergistic effect with various hydrocolloids such as gelatin, pectin, konjac gum, carrageenan, and gellan gum, and has a good application prospect in meat products.
