CN101278710B - Bionic meat made from wheat specially matched with instant noodles catsup and method of preparing the same - Google Patents
Bionic meat made from wheat specially matched with instant noodles catsup and method of preparing the same Download PDFInfo
- Publication number
- CN101278710B CN101278710B CN2008100497733A CN200810049773A CN101278710B CN 101278710 B CN101278710 B CN 101278710B CN 2008100497733 A CN2008100497733 A CN 2008100497733A CN 200810049773 A CN200810049773 A CN 200810049773A CN 101278710 B CN101278710 B CN 101278710B
- Authority
- CN
- China
- Prior art keywords
- wheat
- meat
- instant noodles
- protein
- sauce
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Noodles (AREA)
Abstract
The invention belongs to the field of food processing and instant noodle sauce development. Raw materials selected by the invention are powdery full-cream wheat germ meal and active wheat albumen powder which are regulated, kneading and curing by water and diced into diced meat by a meat cuber, the diced meat is refrigerated, dried and soaked in water or in oil and then added into a sauce pouch. The protein content of wheat simulated meat is 70 percent and the malt oil content is 6 percent to 8 percent. The wheat simulated meat contains various and abundant vitamins and minerals; the nutrient content can be compared with animal meat, which has the advantages of being easy to store, never degenerating and low cost when in the application for the instant noodle sauce.
Description
Technical field
The invention belongs to food processing and instant noodles sauce development field, particularly a kind of specially and the bionical meat of wheat matter of instant noodles sauce adapted and preparation method thereof.
Background technology
At present, food and nutrition educational circles and instant noodles insider are mostly clear, and China is with regard to dough for instant noodles, the quality of all regular producers generally meets international standards, now the instant noodles industry is absorbed in depression, and remove people's dietary structure various variation takes place, be outside the popular first-selected instant noodles unlike instant food several years ago, key is that sauce (comprising soup stock) is similar, its meat flavour is arranged, do not have its meat shape, the meat flavour that has does not have yet, also rest on original level, never be improved and improve.Thus, seriously restrict the development of instant noodles industries, and lost the market competitiveness, do not satisfied consumers in general's expectation and demand.
Summary of the invention
The purpose of this invention is to provide that a kind of azelon shredded meat shape is obviously loose, meat taste good, various nutritious a kind of specially and the bionical meat of wheat matter of instant noodles sauce adapted and preparation method thereof.
For realizing purpose of the present invention, now according to following technical scheme:
The selected raw material of the present invention is powdery full cream wheat germ powder and wheat active protein powder, water is in harmonious proportion, rub wash, slaking, be cut into fourth shape particle with meat cuber, freezing, oven dry, water send out or fry dried food ingredients after add in the sauce packet.The bionical meat protein content of this wheat matter is 70%, and wheat germ oil content 6-8% also has abundant a lot of vitamin and the mineral matter of kind, and nutritional labeling is enough to match in excellence or beauty with the animal meat, on the instant noodles sauce is used, have easily save and not degenerate, advantage that cost is low.
The specific embodiment
(1), get powdery full cream wheat germ powder 60% and wheat active protein powder 40% and mix, mix the back water and become dough to leave standstill 30 minutes;
(2), rub with the wheat gluten seperator and to wash 4-5 time, be advisable with albumen contents on dry basis about 70%, the protein gel thing;
(3), the protein gel thing that washes out is placed on allows it leave standstill naturally in the container 30 minutes, it is divided into the fritter about 250 grams when reaching plasticity, with pulling into 50 centimeters rectangular, puts into subsequently in boiled water pot or the boiling water pond, made its sclerosis, slaking in 60 minutes with 95 degrees centigrade constant temperature poach;
(4), the protein meat after the slaking pulled out be placed in the cold water, the cooling back with meat cuber be cut into instant noodles dewatered green vegetable bun in the particle of carrot fourth size, place deep colling in refrigerator or the freezer;
(5), the albumen meat cubelets after freezing, Tumble Dry again, promptly.
Characteristics of the present invention are:
1, bionical meat has passed through freezing oven dry, and behind steeping in water for reconstitution or the fry dried food ingredients, azelon shredded meat shape is obviously loose, brews 3-5 minute with dough for instant noodles through boiling water, just presents the voluptuousness similar to beef and mutton and mouthfeel. Enriched thus the nutritional labeling of instant noodles, improved again its class taste, more satisfied the existing meat flavour of consumer, the requirement of meat shape has been arranged again.
2, retaining protein content (butt) about 70% when separating, meat taste is good. If starch separated clean, can make azelon overstocked, inconvenience brews; Starch separates then can not make albumen excessively soft only, loses meat taste.
3, made bionical meat sclerosis in 60 minutes with 95 degrees centigrade constant temperature poach, slaking, it is fibrous that meat is, and mouthfeel is good. If water temperature surpasses 100 degrees centigrade, will occur cellular.
4, bionical meat is placed the refrigerator deep colling, will be fluffy between the bionical protein meat fiber, mouthfeel is all right.
5, can add the natural food colour of corresponding yellowish pink again according to the selected meat flavour kind of instant noodles sauce, so that increase consumer's appetite.
Claims (2)
- One kind specially and the bionical meat of wheat matter of instant noodles sauce adapted, it is characterized in that it is to be made as follows by powdery full cream wheat germ powder and wheat active protein powder:(1), get powdery full cream wheat germ powder 60% and wheat active protein powder 40% and mix, mix the back water and become dough to leave standstill 30 minutes;(2), rub with the wheat gluten seperator and to wash 4-5 time, making the albumen contents on dry basis is 70%, the protein gel thing;(3), the protein gel thing that washes out is placed on allows it leave standstill naturally in the container 30 minutes, it is divided into the fritter about 250 grams when reaching plasticity, with pulling into 50 centimeters rectangular, puts into subsequently in boiled water pot or the boiling water pond, made its sclerosis, slaking in 60 minutes with 95 degrees centigrade constant temperature poach;(4), the protein meat after the slaking pulled out be placed in the cold water, the cooling back with meat cuber be cut into instant noodles dewatered green vegetable bun in the particle of carrot fourth size, place deep colling in refrigerator or the freezer;(5), the albumen meat cubelets after freezing, Tumble Dry again, promptly.
- 2. according to claim 1 a kind of specially and the bionical meat of wheat matter of instant noodles sauce adapted, it is characterized in that wheat activated protein amyloid proteins contents on dry basis is more than 75%.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN2008100497733A CN101278710B (en) | 2008-05-19 | 2008-05-19 | Bionic meat made from wheat specially matched with instant noodles catsup and method of preparing the same |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN2008100497733A CN101278710B (en) | 2008-05-19 | 2008-05-19 | Bionic meat made from wheat specially matched with instant noodles catsup and method of preparing the same |
Publications (2)
Publication Number | Publication Date |
---|---|
CN101278710A CN101278710A (en) | 2008-10-08 |
CN101278710B true CN101278710B (en) | 2011-04-20 |
Family
ID=40011530
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN2008100497733A Expired - Fee Related CN101278710B (en) | 2008-05-19 | 2008-05-19 | Bionic meat made from wheat specially matched with instant noodles catsup and method of preparing the same |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN101278710B (en) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107646953B (en) * | 2011-09-12 | 2021-05-28 | 詹姆斯·B·沃尔夫 | System and method for creating a venturi effect within an orifice |
Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2730448A (en) * | 1953-02-02 | 1956-01-10 | Swift & Co | Method of preparing imitation meat products |
CN1045913A (en) * | 1986-03-13 | 1990-10-10 | 迈奥普莱克斯国际公司 | Textured vegetable protein |
CN1110514A (en) * | 1995-03-15 | 1995-10-25 | 哈尔滨市金菊食品开发研究所 | Plant albument meat with coarse fibre structure and its production method |
CN1536965A (en) * | 2001-01-16 | 2004-10-13 | 美国硕累有限责任公司 | Gelling vegetable protein |
US20060035006A1 (en) * | 2004-08-16 | 2006-02-16 | Mcmindes Matthew K | Restructured meat product and process for preparing same |
US20070269583A1 (en) * | 2006-05-19 | 2007-11-22 | Mcmindes Matthew K | Protein composition and its use in restructured meat and food products |
CN101176538A (en) * | 2007-11-29 | 2008-05-14 | 浙江小王子食品股份有限公司 | Soyabean protein meat and preparing technique thereof |
-
2008
- 2008-05-19 CN CN2008100497733A patent/CN101278710B/en not_active Expired - Fee Related
Patent Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2730448A (en) * | 1953-02-02 | 1956-01-10 | Swift & Co | Method of preparing imitation meat products |
CN1045913A (en) * | 1986-03-13 | 1990-10-10 | 迈奥普莱克斯国际公司 | Textured vegetable protein |
CN1110514A (en) * | 1995-03-15 | 1995-10-25 | 哈尔滨市金菊食品开发研究所 | Plant albument meat with coarse fibre structure and its production method |
CN1536965A (en) * | 2001-01-16 | 2004-10-13 | 美国硕累有限责任公司 | Gelling vegetable protein |
US20060035006A1 (en) * | 2004-08-16 | 2006-02-16 | Mcmindes Matthew K | Restructured meat product and process for preparing same |
US20070269583A1 (en) * | 2006-05-19 | 2007-11-22 | Mcmindes Matthew K | Protein composition and its use in restructured meat and food products |
CN101176538A (en) * | 2007-11-29 | 2008-05-14 | 浙江小王子食品股份有限公司 | Soyabean protein meat and preparing technique thereof |
Non-Patent Citations (2)
Title |
---|
孔祥珍.小麦面筋蛋白特性及其应用.《粮食与油脂》.2004,(第11期),14-15. * |
程胜.仿生技术及其在食品工业中的应用分析.《中国食品学报》.2006,第6卷(第1期),437-441. * |
Also Published As
Publication number | Publication date |
---|---|
CN101278710A (en) | 2008-10-08 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN101606722B (en) | Method for processing low-salt dried poultry snack product | |
CN104605404A (en) | Crystal fish slide and preparation method thereof | |
CN105614003A (en) | Soft granular dog food and preparation method thereof | |
CN102742622A (en) | Health chestnut mooncake and preparation method thereof | |
CN101797026A (en) | Method for producing handmade spinach dried noodles | |
CN103892168A (en) | Flavorful spinach dumpling | |
CN103750158B (en) | A kind of full grain noodles and production method thereof | |
CN101243845A (en) | Fish noodle and producing method thereof | |
CN105410607A (en) | Nutritive rice flour made of multiple beans and processing method thereof | |
CN107087757A (en) | A kind of processing method of plain meat ball | |
CN101278710B (en) | Bionic meat made from wheat specially matched with instant noodles catsup and method of preparing the same | |
CN101147607A (en) | Sandwich sausage and its making method | |
CN105581244A (en) | Noodles containing shepherd's purse and ox bone soup | |
CN102232402B (en) | Corn pizza and preparation method thereof | |
CN101961115A (en) | Chicken stick | |
CN104286079A (en) | Fruity bread and preparing method thereof | |
CN103931707B (en) | A kind of delicious and crisp kernel biscuit and production method thereof | |
CN101238827B (en) | Processing method for processing convenient instant dewatered wonton and dumpling by enzyme method | |
CN103355598A (en) | Fine dried noodles with pineapple | |
CN103300401A (en) | Lung-moistening tremella and jujube stringed sausage and preparing method thereof | |
CN101530212A (en) | Method for making vacuum fried composite instant meat | |
CN110771863A (en) | Preparation method of sweet potato powder tablets | |
CN103931714B (en) | A kind of beef-flavouring biscuit and production method thereof | |
CN103340225B (en) | Banana liquor juice pancake and preparation method thereof | |
CN101744188A (en) | Animal and plant compound protein soybean production and manufacturing method thereof |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
C14 | Grant of patent or utility model | ||
GR01 | Patent grant | ||
C17 | Cessation of patent right | ||
CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20110420 Termination date: 20130519 |