Study on simulated chicken of fibrous soy protein developed by high moisture extrusion

SUN Ying; WEI Dong-xu; JIANG Lian-zhou

doi:10.13386/j.issn1002-0306.2017.03.038

SUN Ying, WEI Dong-xu, JIANG Lian-zhou. Study on simulated chicken of fibrous soy protein developed by high moisture extrusion[J]. Science and Technology of Food Industry, 2017, (03): 244-248. DOI: 10.13386/j.issn1002-0306.2017.03.038

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Study on simulated chicken of fibrous soy protein developed by high moisture extrusion

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Simulated chicken were prepared by brining,curing and baking with the high moisture fibrous soy protein as material. The optimized conditions were determined by sensory evaluation,orthogonal test experiment and organoleptic investigation.The results showed the optimized conditions were curry powder of 3%,salt of 3%,white sugar of 1%,immersed time of 8 h in seasoning liquid,and baked time of 15 min at 120 ℃,and the loss rate of protein and product were 2.60% and10.2% in secondary processing. The results provide a new process and basal theoretics for high moisture extrusion of other meat.

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Study on simulated chicken of fibrous soy protein developed by high moisture extrusion

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