Study on Simulation of Roast Chicken by High-humidity Extrusion of Fibrous Soy Protein

Simulated food (artificial food), which uses scientific means to simulate ordinary food into valuable and rare foods. It is based on the nutrients contained in the imitation natural re-hiring, and selects ordinary foods containing similar ingredients as raw materials. Kind of simulated food. The taste and texture of the simulated food is very similar to the imitation food, but the price is lower than the real food. The simulated food adds value to the raw materials, is beautiful in appearance, rich in nutrients, convenient to cook, and easily accepted by people at all levels of society.

The fibrinated soy protein product processed by high-humidity extrusion technology is an upgraded product of the mature puffed soy protein product (commonly organized soy protein) with a moisture content of more than 40% and a fibrous tissue structure of the meat product. And the effect of simulating meat fiber filament can be achieved by the control of process parameters. Can be widely used in the development of various imitation meat products.

In this paper, through the research of spice formulation optimization and roasting, the fiberized soybean protein simulated chicken meat obtained by high-humidity extrusion was processed twice, and the simulated roast chicken products with similar flavor and texture were developed and nutritious. Evaluation.