CN101496566B - Artificial vegetarian sausage and preparation method thereof - Google Patents
Artificial vegetarian sausage and preparation method thereof Download PDFInfo
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- CN101496566B CN101496566B CN2008100574528A CN200810057452A CN101496566B CN 101496566 B CN101496566 B CN 101496566B CN 2008100574528 A CN2008100574528 A CN 2008100574528A CN 200810057452 A CN200810057452 A CN 200810057452A CN 101496566 B CN101496566 B CN 101496566B
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Abstract
The invention provides artificial prosages and a method for preparing the same. The artificial prosages are prepared from the raw materials including soy protein isolate, textured soybean protein, sodium caseinate, vegetable oil and starch with species through the steps of chopping, stirring, bulking, hot processing, cooking packaging, and cold storage or refrigeration. The artificial prosages made by the method comprise artificial vegetarian pork and green bean sausages, artificial vegetarian beef and carrot sausages, artificial vegetarian chicken sausages, artificial vegetarian fish and green pepper sausages and the like. The prosages have the same appearance and almost the same taste and flavor as artificial sausages and are processed by the same devices and equipment as the artificial sausages. The major part of the proteins in the artificial prosages is vegetable soybean protein and the protein content is high; the fat of the artificial prosages is vegetable oil and the fat content is high; and the artificial prosages do not have cholesterin. The artificial prosages are applicable to both vegetarians and common people and can improve the health of people.
Description
Technical field
The present invention relates to a kind of vegetable food, especially a kind of artificial vegetarian sausage and preparation method thereof.
Background technology
The amino acid of bean protein is formed the needs near human body; The similar animal protein of its proportion of composing; The lysine content in beans that wherein comparatively lacks in the cereal is higher, so beans and cereal collocation are edible, can improve the biological value of protein in the meals.The fat of beans is formed, and is in the majority with unrighted acid.So soybean oil often is proposed as the ultimate food of diseases such as preventing and treating coronary heart disease, hypertension, atherosclerotic.Soybean is a plant, does not contain cholesterol, and this also is the reason that soybean is more conducive to human health.So the vegetable food that utilizes beans to process is loved by the people.
Publication number is a kind of artificial vegetarian sausage of disclosing of CN1762225A.It adopts Japanese artificial fibre and soya, soybean protein, cornstarch, perfume (or spice) to eat pin is raw material, and flavoring adopts black pepper, ginger powder, white granulated sugar, salt monosodium glutamate, nucleotides, soy sauce, wine rice wine, monascorubin.Sugar is high with wine rice wine content in the flavoring prescription, is intended to copy the Guangdong style sausage in the meat products.But high how having eaten of sugar content got fat easily, and the diabetes patient can not eat especially.So it can't be accepted by numerous vegetarians.One of defective of this patent is that the kind of the meat sausage of copying exists some limitation; The 2nd, relatively harsher to ingredient requirement, be Japanese import, processing cost is than higher.The preparation method of this kind artificial vegetarian sausage comprises: immersion, wire drawing, emulsification, vacuumize, can, boiling etc.On the preparation method, also exist not enough: only accomplish emulsification with soyabean protein powder aspect the preparation of critical process emulsion, gelation after the obtained emulsion heating and viscoplasticity deficiency are so that the mouthfeel of the most of meat sausages of the real imitation of artificial musk's intestines.
Summary of the invention
The technical problem that (one) will solve
An object of the present invention is deficiency, provide a kind of cost low, nutritious artificial vegetarian sausage to above-mentioned prior art;
Another object of the present invention provides a kind of method for preparing above-mentioned artificial vegetarian sausage.
(2) technical scheme
For realizing above-mentioned purpose, the present invention adopts following technical scheme:
Artificial vegetarian sausage of the present invention comprises raw material and flavoring, and wherein said raw material comprises the 12-15 of textured soybean protein part, soybean protein isolate 6-7.5 part, casein sodium 1-2 part, starch 10-11.5 part, the vegetable oil 7-10 part in weight portion.
Said flavoring is the vegetarian diet flavoring, comprises salt 1.4-1.5 part, white sugar 2.0-3.0 part, monosodium glutamate 0.1-0.2 part, I+G 0.01-0.02 part, spice 0.3-0.5 part in weight portion.
Wherein said flavoring also comprises the dusty yeast 0.1-0.2 part in weight portion.
Said raw material also comprises green soya bean 6-10 part or dried green pepper sheet 3-5 or carrot 5-8.
Said starch is selected one or more in farina, cornstarch or the tapioca for use.
Also comprise plain meat essence 0.1-0.2 part in the said flavoring.
Said plain meat essence is plain pork essence, beef essence or steamed bean curd roll meat essence or plain flesh of fish essence.
Wherein also comprise the edible pigment.
The preparation method of artificial vegetarian sausage of the present invention comprises the steps:
(1) preliminary treatment of textured soybean protein
The textured soybean protein clear water was soaked 4～6 hours, fully drain after the suction, handle, obtain into the histone behind the fibre through wire drawing;
(2) emulsification treatment
Soybean protein isolate, casein sodium, vegetable oil are put into the high speed cutmixer successively, cut at a high speed and mix 4～6 minutes, obtain emulsion;
(3) stir
The emulsion that to handle through the histone behind the one-tenth fibre that step (1) is handled, through step (2) and flavoring are inserted de-airing mixer and are stirred, and 20-40 minute stirring at low speed time, mix;
(4) can
By sausage filler quantitative filling, kink automatically under vacuum state;
(5) hot-working
, drying, sootiness, boiling carry out in being the automation Fumigator of one, 55～60 ℃ of baking temperatures, and 60～65 ℃ of sootiness temperature, 80～85 ℃ of boiling temperatures were accomplished slaking and sterilization process in 40-60 minute;
(6) cooling.
Wherein said step (6) is: the back of coming out of the stove first cold water spray cooling places 0～10 ℃ of freezer cooling 5-15 hour again.
The raw material that the present invention adopts is soybean protein isolate, casein sodium and textured soybean protein, gives product institutional framework and voluptuousness.Soybean protein isolate is a raw material with the soya-bean cake of soybean or degreasing, adopts acid, alkali treatment to make its protein form gel, and protein content is more than 90%.Soybean protein isolate has emulsifiability preferably, can play water conservation and protect the oil effect, and make product that section property preferably arranged.Textured soybean protein is commonly called as " wire-drawing protein ", and the high temperature high pressure process of warps such as FSPC and protein isolate extruding, bulking machine is formed, and protein content is about 70%.Have filamentary structure, chewiness is similar with meat fiber.
Vegetable oil among the present invention can be selected soybean salad oil, corn oil and palm oil for use, gives product lipid nutrition composition, aspect mouthfeel, plays lubrication, for the local flavor of product contribution is arranged also.
Starch among the present invention can be selected cornstarch, potato starch and tapioca for use, gives product carbohydrate nutritional labeling, improves the product institutional framework, and product section property and elasticity are strengthened.
Flavoring among the present invention comprises salt, sugar, soy sauce, monosodium glutamate, I+G, yeastex powder etc., mainly gives the product primary taste.
(3) beneficial effect
The advantage and the good effect of artificial vegetarian sausage of the present invention are: the present invention is except adopting soybean protein isolate and starch as the binding agent; Also adopted casein sodium; Casein sodium derives from milk; Most vegetarians do not accept to comprise the animal sources food of egg, but except the milk.The adding of casein sodium can make the mouthfeel of sausage and section property be improved to a great extent, has enriched nutrition of the present invention simultaneously.In addition, the raw material of artificial vegetarian sausage of the present invention is this country and produces, so reduced processing cost significantly.
Description of drawings
Fig. 1 representes to prepare the process chart of artificial vegetarian sausage of the present invention.
The specific embodiment
Following examples are used to explain the present invention, but are not used for limiting scope of the present invention.
The present invention through changing the kind and the quantity of flavouring, like essence, pigment and spice, obtains the artificial vegetarian sausage of different cultivars especially easily under the essentially identical situation of supplementary material.Concrete processing method with artificial plain pork green soya bean sausage, artificial beef carrot sausage, artificial steamed bean curd roll Pork sausage and artificial plain flesh of fish green pepper sausage illustrates below, but the artificial vegetarian sausage of deriving thus is also at protected row.
Embodiment 1 artificial plain pork green soya bean sausage
Raw material:
The 15Kg of textured soybean protein, soybean protein isolate 6Kg, casein sodium 2Kg, farina 10Kg, soybean salad oil 10Kg
Flavoring:
Salt 1.4Kg, white sugar 2.0Kg, monosodium glutamate 0.1Kg, I+G 0.02Kg, dusty yeast 0.1Kg, plain pork essence 0.15Kg, monascorubin 0.1Kg, spice 0.3Kg, wherein white pepper 0.10Kg, ginger powder 0.05, nutmeg 0.05Kg, aniseed powder 0.75Kg, fennel seeds powder 0.25Kg, green soya bean 8Kg
(1) histone rehydration
Textured soybean protein soaked 6 hours through clear water, required the water yield sufficient, was pressed with weight above.Textured soybean protein's suction fully becomes soft.Clean twice with clear water then.
(2) wire drawing is handled
Histone after the rehydration drains after cutmixer carries out the wire drawing processing, requires low speed, and 1000 rev/mins of the rotating speeds of cutter, make the relatively fiber of homogeneous of length and thickness at 2 minutes time.
(3) emulsification treatment
In cutmixer, add soybean protein isolate, starch, water, soybean salad oil, green soya bean, flavouring successively, cutmixer is selected top gear speed, and 5000 rev/mins of the rotating speeds of cutter are cut and mixed 5 minutes, obtains emulsion after fully emulsified, and is subsequent use.
(4) vacuum stirring is mixed
The emulsion that fibrous histone that step 2 is made and step 3 obtain is put into de-airing mixer, stirs, and the time is 30 minutes.
(5) can
Accomplish the sausage make-up machine by sausage filler and accomplish can, select the breathable plastic casing, can carry out sootiness and handle casing diameter 22mm.
(6) hot-working
55 ℃ of baking temperatures, 10 minutes time; 65 ℃ of sootiness temperature, 10 minutes time; 85 ℃ of boiling temperatures, are accomplished slaking and sterilization process at 25 minutes time.
(7) cooling
The back first cold water spray woods cooling 20 minutes of coming out of the stove places 5 ℃ of freezers coolings 12 hours, to central temperature below 10 ℃.
(8) packing and storage
Adopt gas-impermeable plastics bag packing.0 ℃～4 ℃ refrigerate or cold storage below-18 ℃.
The addition of green soya bean all is feasible in the 6-10Kg scope in the present embodiment.The similar pork sausage of artificial plain pork green soya bean sausage appearance that present embodiment makes, local flavor, color and luster and mouthfeel are also similar.
The artificial plain pork green soya bean sausage microorganism detection of present embodiment: total plate count is all less than 10 after the product sterilization
2Cfu/g, coliform are all less than 30MPN/100g, and pathogenic bacteria do not detect. and product safety is reliable, has the longer shelf-life.
Embodiment 2 artificial beef carrot sausages
Raw material:
The 13Kg of textured soybean protein, soybean protein isolate 6Kg, casein sodium 1.5Kg, farina 5.5Kg, cornstarch 5Kg, soybean salad oil 8Kg, fresh carrot 6Kg flavoring:
Salt 1.5Kg, white sugar 2.5Kg, soy sauce 2Kg, monosodium glutamate 0.1Kg, I+G0.02Kg, beef essence 0.2Kg, monascorubin 0.4Kg, alkermes 0.8Kg, spice 0.5Kg, wherein white pepper 0.2Kg, nutmeg 0.1Kg, ginger powder 0.1Kg, Ground Cloves 0.05Kg, fennel seeds powder 0.05Kg
(1) histone rehydration
Textured soybean protein soaked 6 hours through clear water, required the water yield sufficient, was pressed with weight above.Textured soybean protein's suction fully becomes soft.
(2) wire drawing is handled
Histone after the rehydration drains after cutmixer carries out the wire drawing processing, requires low speed, and 1000 rev/mins of the rotating speeds of cutter, make the relatively fiber of homogeneous of length and thickness at 2 minutes time.
(3) emulsification treatment
In cutmixer, add soybean protein isolate, starch, water, soybean salad oil, fresh carrot, flavouring successively, cutmixer top gear speed, 5000 rev/mins of the rotating speeds of cutter are cut and mixed 5 minutes, obtain emulsion after fully emulsified, and are subsequent use.
(4) vacuum stirring is mixed
The emulsion that fibrous histone that step 2 is made and step 3 obtain is put into de-airing mixer, stirs, and the time is 30 minutes.
(5) can
Accomplish the sausage make-up machine by sausage filler and accomplish can, select the breathable plastic casing, can carry out sootiness and handle casing diameter 22mm.
(6) hot-working
60 ℃ of baking temperatures, 10 minutes time; 60 ℃ of sootiness temperature, 10 minutes time; 80 ℃ of boiling temperatures, are accomplished slaking and sterilization process at 20 minutes time.
(7) cooling
The back first cold water spray woods cooling 20 minutes of coming out of the stove places 10 ℃ of freezers coolings 15 hours, to central temperature below 10 ℃.
(8) packing and storage
Adopt gas-impermeable plastics bag packing.0 ℃～4 ℃ refrigerate or cold storage below-18 ℃.
The addition of fresh carrot all is feasible in the 5-8Kg scope in the present embodiment.When addition is smaller, also can use dried carrot.The similar Beef sausage of the artificial beef carrot of this kind sausage appearance, local flavor, color and luster and mouthfeel are also similar.
The microorganism detection of the artificial beef carrot sausage of present embodiment: total plate count is all less than 10 after the product sterilization
2Cfu/g, coliform are all less than 30MPN/100g, and pathogenic bacteria do not detect. and product safety is reliable, has the longer shelf-life.
Embodiment 3 artificial steamed bean curd roll Pork sausage
Raw material:
The 12Kg of textured soybean protein, soybean protein isolate 7.25Kg, casein sodium 1.25Kg, farina 7.5Kg, cornstarch 3Kg, corn oil 7Kg
Flavoring:
Salt 1.5Kg, white sugar 3.0Kg, bechamel 2Kg, monosodium glutamate 0.1Kg, I+G0.02Kg, steamed bean curd roll meat essence 0.15Kg, spice 0.4Kg, wherein white pepper 0.12Kg, nutmeg 0.1Kg, ginger powder 0.1Kg, chilli powder 0.08Kg
(1) histone rehydration
Textured soybean protein soaked 4 hours through clear water, required the water yield sufficient, was pressed with weight above.Textured soybean protein's suction fully becomes soft.
(2) wire drawing is handled
Histone after the rehydration drains after cutmixer carries out the wire drawing processing, requires low speed, and 1000 rev/mins of the rotating speeds of cutter, make the relatively fiber of homogeneous of length and thickness at 2 minutes time.
(3) emulsification treatment
In cutmixer, add soybean protein isolate, starch, water, corn oil, flavouring successively, cutmixer top gear speed, 5000 rev/mins of the rotating speeds of cutter are cut and mixed 5 minutes, obtain emulsion after fully emulsified, and are subsequent use.
(4) vacuum stirring is mixed
The emulsion that fibrous histone that step 2 is made and step 3 obtain is put into de-airing mixer, stirs, and the time is 30 minutes.
(5) can
Accomplish the sausage make-up machine by sausage filler and accomplish can, select the breathable plastic casing, can carry out sootiness and handle casing diameter 18mm.
(6) hot-working
58 ℃ of baking temperatures, 10 minutes time; 57 ℃ of sootiness temperature, 10 minutes time; 82 ℃ of boiling temperatures, are accomplished slaking and sterilization process at 20 minutes time.
(7) naturally cool to central temperature below 10 ℃.
(8) packing and storage.
Adopt gas-impermeable plastics bag packing.0 ℃～4 ℃ refrigerate or cold storage below-18 ℃.
The outer appearnce of the artificial steamed bean curd roll Pork sausage of present embodiment is like chickfurter, and local flavor, color and luster and mouthfeel are also similar.
The microorganism detection of the artificial steamed bean curd roll Pork sausage of present embodiment: total plate count is all less than 10 after the product sterilization
2Cfu/g, coliform are all less than 30MPN/100g, and pathogenic bacteria do not detect. and product safety is reliable, has the longer shelf-life.
The present invention except adopting soyabean protein powder, has also adopted casein sodium aspect the preparation of emulsion.Cutting performance emulsification under the effect of mixing at a high speed, form the homogeneous emulsification system that comprises soybean protein isolate, casein sodium, starch and vegetable oil by soybean protein isolate, casein sodium.In the process of postorder, will stir with textured soybean protein, the heating back forms gel, plays cementation.
The present invention is owing to add soybean protein isolate and casein sodium; Thereby it is in congenial company or do congenial work to make us copy various meat sausages; Through adding different vegetarian diet essence and pigment (or not adding); Make various imitation meat sausages such as comprising artificial plain pork sausage, artificial steamed bean curd roll ox sausage, artificial steamed bean curd roll Pork sausage, not only be confined to copy Chinese sausage technically, can also copy many Western Sausage different, various in style.The contained protein overwhelming majority of artificial vegetarian sausage of the present invention is a using plant soy protein, and protein content is high; Contained fat is vegetable oil, moderate fat content; Do not contain cholesterol.Artificial vegetarian sausage is not only to the vegetarian, also comprises vast general population, can promote health of people.
Embodiment 4 artificial plain flesh of fish green pepper sausages
Raw material:
The 15Kg of textured soybean protein, soybean protein isolate 6Kg, casein sodium 2.0Kg, farina 5.5Kg, cornstarch 6.0Kg, palm oil 9Kg
Flavoring:
Salt 1.4Kg, white sugar 2.0Kg, monosodium glutamate 0.2Kg, I+G 0.01Kg, dusty yeast 0.2Kg, plain flesh of fish essence 0.1Kg, dried green pepper sheet 5Kg
The also available bright green pepper of dried green pepper sheet wherein replaces.
The preparation method of this embodiment repeats no more with embodiment 1.The characteristics of the artificial plain green pepper fish meat sausage that present embodiment makes: have flesh of fish local flavor and mouthfeel, interspersing of green pepper makes color and luster good, and local flavor is more pure and honest.
The enforcement of artificial plain green pepper fish meat sausage not only can be copied the livestock and poultry meat sausage, can also copy the aquatic product sausage, has enriched the kind of artificial vegetarian sausage.
Claims (8)
1. an artificial vegetarian sausage comprises raw material and flavoring, it is characterized in that said raw material comprises the 12-15 of textured soybean protein part, soybean protein isolate 6-7.5 part, casein sodium 1-2 part, starch 10-11.5 part, the vegetable oil 7-10 part in weight portion; Said flavoring is the vegetarian diet flavoring, comprises salt 1.4-1.5 part, white sugar 2.0-3.0 part, monosodium glutamate 0.1-0.2 part, I+G 0.01-0.02 part, spice 0.3-0.5 part in weight portion;
Its preparation method comprises the steps:
(1) preliminary treatment of textured soybean protein
The textured soybean protein clear water was soaked 4～6 hours, fully drain after the suction, handle, obtain into the histone behind the fibre through wire drawing; Said wire drawing is treated to cutmixer and carries out the wire drawing processing, and the rotating speed of cutter is 1000 rev/mins, 2 minutes time;
(2) emulsification treatment
Soybean protein isolate, casein sodium, vegetable oil are put into the high speed cutmixer successively, cut at a high speed and mix 4～6 minutes, obtain emulsion;
(3) stir
The emulsion that to handle through the histone behind the one-tenth fibre that step (1) is handled, through step (2) and flavoring are inserted de-airing mixer and are stirred, and 20-40 minute stirring at low speed time, mix;
(4) can
By sausage filler quantitative filling, kink automatically under vacuum state;
(5) hot-working
, drying, sootiness, boiling carry out in being the automation Fumigator of one, 55～60 ℃ of baking temperatures, and 60～65 ℃ of sootiness temperature, 80～85 ℃ of boiling temperatures were accomplished slaking and sterilization process in 40-60 minute;
(6) cooling.
2. artificial vegetarian sausage as claimed in claim 1 is characterized in that said flavoring also comprises the dusty yeast 0.1-0.2 part in weight portion.
3. artificial vegetarian sausage as claimed in claim 1 is characterized in that said starch selects one or more in farina, cornstarch or the tapioca for use.
4. like the arbitrary described artificial vegetarian sausage of claim 1-3, it is characterized in that also comprising in the said flavoring plain meat essence 0.1-0.2 part.
5. artificial vegetarian sausage as claimed in claim 4 is characterized in that said plain meat essence is plain pork essence, beef essence or steamed bean curd roll meat essence or plain flesh of fish essence.
6. artificial vegetarian sausage as claimed in claim 5 is characterized in that said flavoring also comprises the edible pigment.
7. the preparation method of artificial vegetarian sausage as claimed in claim 1 is characterized in that comprising the steps:
(1) preliminary treatment of textured soybean protein
The textured soybean protein clear water was soaked 4～6 hours, fully drain after the suction, handle, obtain into the histone behind the fibre through wire drawing; Said wire drawing is treated to cutmixer and carries out the wire drawing processing, and the rotating speed of cutter is 1000 rev/mins, 2 minutes time;
(2) emulsification treatment
Soybean protein isolate, casein sodium, vegetable oil are put into the high speed cutmixer successively, cut at a high speed and mix 4～6 minutes, obtain emulsion;
(3) stir
The emulsion that to handle through the histone behind the one-tenth fibre that step (1) is handled, through step (2) and flavoring are inserted de-airing mixer and are stirred, and 20-40 minute stirring at low speed time, mix;
(4) can
By sausage filler quantitative filling, kink automatically under vacuum state;
(5) hot-working
, drying, sootiness, boiling carry out in being the automation Fumigator of one, 55～60 ℃ of baking temperatures, and 60～65 ℃ of sootiness temperature, 80～85 ℃ of boiling temperatures were accomplished slaking and sterilization process in 40-60 minute;
(6) cooling.
8. preparation method as claimed in claim 7 is characterized in that said step (6) is: the back of coming out of the stove first cold water spray cooling places 0 ℃～10 ℃ coolings 5-15 hour again.
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| CN101496566A (en) | 2009-08-05 |
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