CN101301069B - Mushroom vegetarian sausage and preparation thereof - Google Patents
Mushroom vegetarian sausage and preparation thereof Download PDFInfo
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- CN101301069B CN101301069B CN2008101227500A CN200810122750A CN101301069B CN 101301069 B CN101301069 B CN 101301069B CN 2008101227500 A CN2008101227500 A CN 2008101227500A CN 200810122750 A CN200810122750 A CN 200810122750A CN 101301069 B CN101301069 B CN 101301069B
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Abstract
The invention provides a series of maigre sausages produced by combining green food such as mushroom with soy plant protein using the process for producing the low-temperature meat product, comprising plant protein, ice water, vegetable oil, carragheenin, cornstarch,salt, composite phosphate, granulated sugar, and a proper amount of TG enzyme, pigment, mushroom, aromatic condiment. The production devices can use the chopping and stirring machine, sausage filling machine and cooker, which are used for producing the low-temperature meat product. The invention combines the mushroom with soy protein, thus the fruit and vegetable effect can be protruded, and the flavour of maigre sausage in the market at present can be improved and the production devices are simple.
Description
Technical field
The present invention relates to a kind of low temperature prescription and production technology thereof that mushroom is combined with vegetable protein, specifically a kind of mushroom vegetarian sausage and preparation method thereof.
Background technology
Mushroom not only has the delicious peculiar flavour of delicate fragrance, and contains a large amount of nutriments to the human body beneficial.According to one's analysis, in every hectogram fresh mushroom, contain protein 12--14 gram, considerably beyond the protein content of general plant food; Carbohydrate containing 59.3 grams, 124 milligrams of calcium, 415 milligrams in phosphorus, 25.3 milligrams of iron; Also contain polysaccharide, vitamin B1, vitamin B2, vitamin C etc.There are histidine, alanine, phenylalanine, leucine, valine, asparatate and asparagine, acetamide, choline, adenine to treat composition in the soaking object of dried thin mushroom.They are not only nutriment, and some also has effects such as the blood fat of reduction.In recent years, a kind of " beta-glucosidase " takes place to contain in the mushroom in U.S. scientist, and this material has the anticancer effect of tangible reinforcement body.Therefore, people call mushroom " anticancer new recruit ".
Mushroom, it is sweet to distinguish the flavor of, and property is flat.Tonifying spleen and stomach, beneficial gas cures mainly anorexia, and weak breath is weak.Benefit gas is controlled the broken blood of wind.Eliminate-poverty blood, the prevention rickets; Mushroom contains protein, amino acid, fat, crude fibre and vitamin B1, B2, C, nicotinic acid, calcium, phosphorus, iron etc.Albumin, glutelin, alcohol soluble protein, amino acid etc. are arranged in its protein.Contain lentinacin, mushroom acid, ergosterol, butyric acid etc. again.Ergosterol in the mushroom no matter daylight or ultraviolet ray all can change calciferol into according to shining, so be to one of rickets food.Contained eritadenine, butyric acid can reduce blood fat.Contained lentinan or mushroom hot water extract have efficient inhibiting rate to cancer.
Along with the raising of living standards of the people, the non-meat products of high protein becomes the trend of consuming before the leisure gradually.Vegetable raw materials such as mushroom are combined with modern meat product processing technology, make it both have the health nutrient function, promoting non-meat products local flavor has again become the task of top priority.And still do not have at present a kind of health care that can give full play to mushroom; Nutritious again and be rich in protein mushroom class soy protein products appearance especially combines lentinus edodes health care function and soybean protein high protein, low cholesterol, health food low in calories to supply people to select for use.
Summary of the invention
The object of the invention then is to still there not being at present the present situation that a kind of vegetarian sausage goods that combine lentinus edodes health care characteristics and soybean vegetable protein high protein, low cholesterol characteristics can supply be selected for use; A kind of nutritional characteristic that fully excavates soybean protein is provided; Both give prominence to the mushroom effect, improved the mushroom vegetarian sausage and preparation method thereof of the local flavor of simple plain intestines again.
Technical scheme of the present invention is following:
A kind of mushroom vegetarian sausage is characterized in that it includes by the granulated sugar of the composite phosphate of the salt of the starch of the carragheen of the vegetable oil of the frozen water of the vegetable protein of the mushroom of 4～6 weight portions, 12～15 weight portions, 40～56 weight portions, 10～15 weight portions, 0.2～0.5 weight portion, 5～8 weight portions, 1.5～1.8 weight portions, 0.3～0.5 weight portion, 3～4 weight portions and 0.01～0.03 weight portion TG enzyme and 0.6～1 weight portion spice to form.
Said vegetable protein is a soybean protein isolate.
Said vegetable oil is soybean salad oil, cereal ready-mixed oil or sunflower oil.
Said starch is cornstarch, modified corn starch, cassava modified starch, farina or green starch.
The weight of described mushroom of the present invention, vegetable protein, frozen water, vegetable oil, carragheen, cornstarch is preferably 5 weight portions, 12 weight portions, 50 weight portions, 14 weight portions, 0.3 weight portion, 7 weight portions, and wherein the weight ratio of ice and water is 2: 3 in the frozen water.
The preparation method of mushroom vegetarian sausage of the present invention is following:
(a) 10～15 weight portion vegetable oil are heated to 180 ℃, add chive, Chinese prickly ash is fried pulls out to little Huang, it is for use to be cooled to normal temperature;
(b) with 4～6 weight portion mushrooms with 60 ℃ of left and right sides emerge in worm water 12 hours, change water 3-4 time in the immersion process, extract moisture, it is for use to cut into the 0.3-0.5cm particle with cutmixer;
(c) frozen water of 12～15 weight portion vegetable proteins, 40～56 weight portions being put into cutmixer cuts and mixes; Cut the vegetable oil, 0.2～0.5 weight portion carragheen, 1.5～1.8 weight portion salt, 0.3～0.5 weight portion composite phosphate, 0.01～0.03 weight portion TG enzyme, 3～4 weight portion granulated sugar, 0.6～1 weight portion spice, 5～8 weight portion starch that add step (a) in the process of mixing one by one and obtain, obtain the mud filling;
(d) the aforementioned step is gathered cut the mushroom particle of mixing in (b) and put into the above-mentioned mud filling of mixing gained of cutting and stir, obtain the can raw material;
(e) the above-mentioned can raw material that stirs is placed carry out quantitative filling on the bottle placer, seal, obtain half-finished mood ear fungus vegetarian sausage;
(f) with the boiling of above-mentioned half-finished mood ear fungus vegetarian sausage, the control boiling temperature is at 76～82 ℃;
(g) the mood ear fungus vegetarian sausage with above-mentioned boiling gained places circulation cooling water to cool off 30～40min.Putting into 0～4 ℃ of chilling room then is cooled to 0～4 ℃ and promptly gets mood ear fungus vegetarian sausage of the present invention.
Beneficial effect of the present invention is:
1, filled up the market vacancy, satisfied people's consumption demand, met the modern life demand of health, nutrition, and mouthfeel is good, instant.
2, having given full play to the pharmacological action of mushroom and soybean vegetable protein, the two is complemented one another, had no side effect, is a kind of desirable health care, leisure food.It has fully excavated the nutritional characteristic of soybean protein, has both given prominence to the mushroom effect, has improved the local flavor of simple plain intestines again.
3, produce preparation conveniently, common cutmixer, sausage filler, boiling case at present capable of using produced.
4, raw material is extensive, and cost is low.
The specific embodiment
Below in conjunction with specific embodiment the present invention is done explanation further:
Mushroom vegetarian sausage of the present invention is to be processed by the granulated sugar of the composite phosphate of the salt of the starch of the carragheen of the vegetable oil of the frozen water of the vegetable protein of the mushroom of 4～6 weight portions, 12～15 weight portions, 40～56 weight portions, 10～15 weight portions, 0.2～0.5 weight portion, 5～8 weight portions, 1.5～1.8 weight portions, 0.3～0.5 weight portion, 3～4 weight portions and an amount of TG enzyme (glutamine transaminage) and spice;, the addition of TG enzyme and spice can be chosen in 0.01～0.03 weight portion and 0.6～1 weight portion.Said spice is one or more mixed powders wherein such as present anise commonly used, pepper, Chinese prickly ash, cassia bark, capsicum.
The preferred soybean protein isolate of the vegetable protein that uses among the present invention, its price comparison is cheap, and is cost-saved, mixes the type soybean protein isolate like cutting of the only albumen in Jilin company production, uses other vegetable protein also can make mushroom vegetarian sausage of the present invention.Said vegetable oil is soybean salad oil, cereal ready-mixed oil or sunflower oil.Carragheen adopts the к type product of FMC Asia Pacific Ocean Co., Ltd; Cornstarch is common ative starch (modified corn starch, cassava modified starch, farina, a green starch all can); Composite phosphate is Shanghai company's 700 type phosphate energetically, and the TG enzyme is the TG-B type enzyme of Japanese aginomoto company.
The best proportioning of each material component of the present invention is mushroom 5 weight portions, vegetable protein 12 weight portions, frozen water 50 weight portions, vegetable oil 14 weight portions, carragheen 0.3 weight portion, cornstarch 7 weight portions, and wherein the weight ratio of ice and water is 2: 3 in the frozen water.Mushroom vegetarian sausage should be given prominence to the taste of mushroom, makes at the bottom of the vegetarian sausage flavor sufficient again, organizes tender degree well, also will make sausage not analyse oil by bleed.So the proportioning of various major ingredients must be strict.
Embodiment one:
(a) 10 weight portion vegetable oil are heated to 180 ℃, add chive, Chinese prickly ash is fried pulls out to little Huang, it is for use to be cooled to normal temperature;
(b) with 4 weight portion mushrooms with 60 ℃ of left and right sides emerge in worm water 12 hours, change water 3-4 time in the immersion process, extract moisture, it is for use to cut into the 0.3-0.5cm particle with cutmixer;
(c) frozen water of 12 weight portion vegetable proteins, 40 weight portions is put into cutmixer and cut and mix, for putting into water earlier, in admixing process, add entry when frozen water is put into, ice is 2: 3 with the weight ratio of water, so that the temperature of mixing is cut in control.Cut the vegetable oil, 0.2 weight portion carragheen, 1.5 weight portion salt, 0.3 weight portion composite phosphate, 0.01 weight portion TG enzyme, 3 weight portion granulated sugar, 0.6 weight portion spice, 0.02 weight portion pigment (only playing the effect of colouring), the 5 weight portion starch that add step (a) in the process of mixing one by one and obtain, obtain the mud filling;
(d) the aforementioned step is gathered cut the mushroom particle of mixing in (b) and put into the above-mentioned mud filling of mixing gained of cutting and stir, obtain the can raw material;
(e) the above-mentioned can raw material that stirs is placed carry out quantitative filling on the bottle placer, seal, obtain half-finished mood ear fungus vegetarian sausage;
(f) above-mentioned half-finished mood ear fungus vegetarian sausage is put into boiling case and carry out boiling, the control boiling temperature obtains temperature more than or equal to 76 ℃ mushroom vegetarian sausage at 76～82 ℃;
(g) the mood ear fungus vegetarian sausage with above-mentioned boiling gained places circulation cooling water to cool off 30min, puts into 0 ℃ of chilling room then and is cooled to 0 ℃ and promptly gets mood ear fungus vegetarian sausage of the present invention.
Embodiment two:
(a) 14 weight portion vegetable oil are heated to 180 ℃, add chive, Chinese prickly ash is fried pulls out to little Huang, it is for use to be cooled to normal temperature;
(b) with 5 weight portion mushrooms with 60 ℃ of left and right sides emerge in worm water 12 hours, change water 3-4 time in the immersion process, extract moisture, it is for use to cut into the 0.3-0.5cm particle with cutmixer;
(c) frozen water of 12 weight portion vegetable proteins, 50 weight portions is put into cutmixer and cut and mix, for putting into water earlier, in admixing process, add entry when frozen water is put into, ice is 2: 3 with the weight ratio of water.。Cut the vegetable oil, 0.3 weight portion carragheen, 1.6 weight portion salt, 0.4 weight portion composite phosphate, 0.02 weight portion TG enzyme, 3.5 weight portion granulated sugar, 0.8 weight portion spice, 0.03 weight portion pigment, the 7 weight portion starch that add step (a) in the process of mixing one by one and obtain, obtain the mud filling;
(d) the aforementioned step is gathered cut the mushroom particle of mixing in (b) and put into the above-mentioned mud filling of mixing gained of cutting and stir, obtain the can raw material;
(e) the above-mentioned can raw material that stirs is placed carry out quantitative filling on the bottle placer, seal, obtain half-finished mood ear fungus vegetarian sausage;
(f) above-mentioned half-finished mood ear fungus vegetarian sausage is put into boiling case and carry out boiling, the control boiling temperature obtains temperature more than or equal to 76 ℃ mushroom vegetarian sausage at 76～82 ℃;
(g) the mood ear fungus vegetarian sausage with above-mentioned boiling gained places circulation cooling water to cool off 35min, puts into 0～4 ℃ of chilling room cooling then and promptly gets mood ear fungus vegetarian sausage of the present invention.
Embodiment three:
(a) 15 weight portion vegetable oil are heated to 180 ℃, add chive, Chinese prickly ash is fried pulls out to little Huang, it is for use to be cooled to normal temperature;
(b) with 6 weight portion mushrooms with 60 ℃ of left and right sides emerge in worm water 12 hours, change water 3-4 time in the immersion process, extract moisture, it is for use to cut into the 0.3-0.5cm particle with cutmixer;
(c) frozen water of 15 weight portion vegetable proteins, 56 weight portions is put into cutmixer and cut and mix, for putting into water earlier, in admixing process, add entry when frozen water is put into, ice is 2: 3 with the weight ratio of water.Cut the vegetable oil, 0.5 weight portion carragheen, 1.8 weight portion salt, 0.5 weight portion composite phosphate, 0.03 weight portion TG enzyme, 4 weight portion granulated sugar, 1 weight portion spice, 0.05 weight portion pigment, the 8 weight portion starch that add step (a) in the process of mixing one by one and obtain, obtain the mud filling;
(d) the aforementioned step is gathered cut the mushroom particle of mixing in (b) and put into the above-mentioned mud filling of mixing gained of cutting and stir, obtain the can raw material;
(e) the above-mentioned can raw material that stirs is placed carry out quantitative filling on the bottle placer, seal, obtain half-finished mood ear fungus vegetarian sausage;
(f) above-mentioned half-finished mood ear fungus vegetarian sausage is put into boiling case and carry out boiling, the control boiling temperature obtains temperature more than or equal to 76 ℃ mushroom vegetarian sausage at 76～82 ℃;
(g) the mood ear fungus vegetarian sausage with above-mentioned boiling gained places circulation cooling water to cool off 30～40min, puts into 0～4 ℃ of chilling room then and is cooled to 0～4 ℃ and promptly gets mood ear fungus vegetarian sausage of the present invention.
The weight portion that the present invention relates to is 1 kilogram for every part, and other undeclared part is identical with prior art.
Claims (5)
1. mushroom vegetarian sausage; It is characterized in that it is processed by the granulated sugar of the composite phosphate of the salt of the starch of the carragheen of the vegetable oil of the frozen water of the vegetable protein of the mushroom of 4～6 weight portions, 12～15 weight portions, 40～56 weight portions, 10～15 weight portions, 0.2～0.5 weight portion, 5～8 weight portions, 1.5～1.8 weight portions, 0.3～0.5 weight portion, 3～4 weight portions and 0.01～0.03 weight portion TG enzyme and 0.6～1 weight portion spice, said vegetable protein is a soybean protein isolate.
2. mushroom vegetarian sausage according to claim 1 is characterized in that said vegetable oil is soybean salad oil, cereal ready-mixed oil or sunflower oil.
3. mushroom vegetarian sausage according to claim 1 is characterized in that said starch is cornstarch, modified corn starch, cassava modified starch, farina or green starch.
4. mushroom vegetarian sausage according to claim 1 is characterized in that described mushroom is 5 weight portions, soybean protein isolate 12 weight portions, frozen water 50 weight portions, vegetable oil 14 weight portions, carragheen 0.3 weight portion, starch 7 weight portions; Said starch is cornstarch.
5. method of making the said mushroom vegetarian sausage of claim 1 is characterized in that it may further comprise the steps:
(a) 10～15 weight portion vegetable oil are heated to 180 ℃, add chive, Chinese prickly ash is fried pulls out to little Huang, it is for use to be cooled to normal temperature;
(b) with 4～6 weight portion mushrooms with 60 ℃ of left and right sides emerge in worm water 12 hours, change water 3-4 time in the immersion process, extract moisture, it is for use to cut into the 0.3-0.5cm particle with cutmixer;
(c) frozen water of 12～15 weight portion soybean protein isolates, 40～56 weight portions being put into cutmixer cuts and mixes; Cut the vegetable oil, 0.2～0.5 weight portion carragheen, 1.5～1.8 weight portion salt, 0.3～0.5 weight portion composite phosphate, 0.01～0.03 weight portion TG enzyme, 3～4 weight portion granulated sugar, 0.6～1 weight portion spice, 5～8 weight portion starch that add step (a) in the process of mixing one by one and obtain, obtain the mud filling;
(d) the aforementioned step is gathered cut the mushroom particle of mixing in (b) and put into the above-mentioned mud filling of mixing gained of cutting and stir, obtain the can raw material;
(e) the above-mentioned can raw material that stirs is placed carry out quantitative filling on the bottle placer, seal, obtain half-finished mushroom vegetarian sausage;
(f) with above-mentioned half-finished mushroom vegetarian sausage boiling, the control boiling temperature is at 76～82 ℃;
(g) mushroom vegetarian sausage with above-mentioned boiling gained places circulation cooling water to cool off 30～40min, puts into 0～4 ℃ of chilling room then and is cooled to 0～4 ℃ and promptly gets mushroom vegetarian sausage.
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| CN101301069B true CN101301069B (en) | 2012-06-20 |
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