CN101536754A - Convenient soybean meat simulating stuffing and preparation method thereof - Google Patents
Convenient soybean meat simulating stuffing and preparation method thereof Download PDFInfo
- Publication number
- CN101536754A CN101536754A CN200810102301A CN200810102301A CN101536754A CN 101536754 A CN101536754 A CN 101536754A CN 200810102301 A CN200810102301 A CN 200810102301A CN 200810102301 A CN200810102301 A CN 200810102301A CN 101536754 A CN101536754 A CN 101536754A
- Authority
- CN
- China
- Prior art keywords
- stuffing
- soybean
- convenient
- powder
- simulating
- 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.)
- Pending
Links
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a convenient soybean meat simulating stuffing, a preparation method of the same, and application of the same in food production. The convenient soybean meat simulating stuffing comprises the following compositions in portion by weight: 8 to 12 portions of textured soybean protein, and 2 to 5 portions of modified starch pasting after encountering water. The convenient soybean meat simulating stuffing can be directly taken as stuffing for steamed stuffed bun or dumplings without any treatment, and has convenient use; the stuffing has rich nutrition, contains rich vegetable protein and dietary fiber, and can be added with various animal protein and vegetables according to the need; the stuffing has good taste, has the taste of minced meat, but has no the greasy sense of the minced meat, can be added with various seasoning matters and spices according to the need, and can meet the need of various levels and tastes of crowds; and compared with the minced meat, the stuffing has the advantages of lower preparation cost, and broad and easily-obtained material sources.
Description
Technical field
The present invention relates to a kind of bean product, relating in particular to a kind of is the meat simulating stuffing that makes things convenient for of key component with the textured soybean protein mainly, the invention still further relates to the preparation method that this makes things convenient for meat simulating stuffing, belongs to the instant food field.
Background technology
The inventor's Granted publication number is the patent of invention of CN 1209035C (denomination of invention: a kind of composition that is used to prepare the soybean meaty food) disclose a kind of composition that is used to prepare the soybean meaty food, said composition mainly is made up of soybean isolate protein powder, soybean low temperature soy meal powder and wheat gluten part, said composition can be used as the raw material of producing the soybean meaty food, has advantages such as mouthfeel, protein and food fiber content height, preparation cost near meat products is low.
Though above-mentioned composition has many advantages, said composition is very loose, lacks stickiness, can not as dumpling or steamed stuffed bun make things convenient for the filling material, need to add a lot of auxiliary materials and other component could be as making things convenient for the filling material.
Bean product has abundant nutrition, but because bean product is all very loose comparatively speaking, lacks stickiness, does not add a lot of auxiliary materials and other component, also all can not be as dumpling or steamed stuffed bun make things convenient for the filling material.
Summary of the invention
The present invention's technical problem at first to be solved is to overcome the deficiencies in the prior art, providing a kind of is the meat simulating stuffing that makes things convenient for of key component with the textured soybean protein, this makes things convenient for meat simulating stuffing to need not further to handle or add other component, can be directly as the filling material of dumpling or steamed stuffed bun.
The present invention's technical problem at first to be solved is achieved through the following technical solutions:
A kind of convenient soybean meat simulating stuffing, mainly form: the 8-12 of textured soybean protein part by each component of following weight portion, converted starch 2-5 part of gelatinization behind the chance water, salt is an amount of, and (consumption of salt can be according to circumstances, for example taste of consumer etc. is adjusted, these all are easy to control or realize, as a kind of reference, the consumption of salt can be thought of as: 0.001-0.01 part);
Preferably, the weight portion of each component is: 10 parts of textured soybean proteins, 3 parts of the converted starches of gelatinization behind the chance water.
Wherein, described textured soybean protein can be a soybean isolate protein powder, soybean low temperature soy meal powder; It also can be the composition that soybean isolate protein powder and soybean low temperature soy meal powder are formed by arbitrary proportion.
As most preferred, described textured soybean protein preferably number is the disclosed a kind of composition for preparing the soybean meaty food of patent of CN 1209035C with Granted publication, and the composition of this soybean meaty food is formed 5-20wt% by soybean isolate protein powder 5-30wt%, soybean low temperature soy meal powder 80-50wt% and wheat gluten part.
The converted starch of gelatinization can effectively be bonded together textured soybean protein behind the described chance water, and textured soybean protein loose, that do not cohere mutually effectively is bonded together, can be directly as the filling material as dumpling or steamed stuffed bun.Can be as long as have the starch of " this character of gelatinization behind the chance water " as raw material of the present invention.
The converted starch of gelatinization can be bought by multiple commercial sources and obtain behind the chance water, for example, peak, Tianjin starch company produces, its trade name " converted starch ", its model is " PREGL-AP1800 " converted starch, and this converted starch has meets this performance of gelatinization behind the water.
In the above-mentioned convenient soybean meat simulating stuffing, other batching of an amount of enhancing nutrition and mediation taste can be added as required, for example, an amount of powder of pork, powdered beef, chicken meal or seafood powder, perhaps dumpling flour can be added; In order to strengthen mouthfeel, can add an amount of soy sauce (for example: dark soy sauce), vegetable oil (for example: peanut oil, sesame oil, salad wet goods), essence, spices (five-spice powder, 13 perfume (or spice) etc.) etc.Above-mentioned these batchings can add any one separately, also can add the above-mentioned mixture that two or more is formed, these all can be adjusted according to consumer's taste or demand, and its consumption also is that those skilled in the art are easy to control or determine.
As a kind of reference, the total amount of described powder of pork, powdered beef, chicken meal or seafood powder should be controlled at the 0.01-0.2 weight portion; The total amount of soy sauce should be controlled at the 1-2 weight portion; The total amount of vegetable oil should be controlled at the 1-3 weight portion.
Another technical problem to be solved by this invention provides a kind of method for preparing above-mentioned convenient soybean meat simulating stuffing.
Another technical problem to be solved by this invention is achieved through the following technical solutions:
A kind of method for preparing above-mentioned convenient soybean meat simulating stuffing may further comprise the steps:
(1) take by weighing each component by described weight portion:
(2) warm water or the cold water of textured soybean protein pulverizing back with the 35-40 weight portion is soaked; Converted starch, salt and other selectable batching of gelatinization stir, promptly behind the adding chance water.
Convenient soybean meat simulating stuffing of the present invention mainly has the advantage of following several respects:
1, need not to remake any processing, can be directly as the filling material of steamed stuffed bun or dumpling, very easy to use;
2, nutrition is very abundant, contains rich vegetable protein and dietary fiber, and can add various animal proteins and vegetables as required;
3, mouthfeel is good, has the mouthfeel of meat stuffing, but does not have the greasy feeling of meat stuffing, can add various seasoning matter and flavouring as required, can satisfy various levels and taste crowd's needs;
4, compare with meat stuffing, its preparation cost is relatively low, and material source extensively is easy to get.
The using method of convenient soybean meat simulating stuffing of the present invention: directly with its filling material as steamed stuffed bun or dumpling; Perhaps according to individual's taste or demand, after mixing with an amount of vegetables, animal meat or flavouring, be re-used as the filling material of steamed stuffed bun or dumpling.
The specific embodiment
Embodiment 1
Take by weighing each component: the 1kg of textured soybean protein, the converted starch 0.3kg of gelatinization behind the chance water; Wherein textured soybean protein according to Granted publication number for the disclosed method of patent of CN 1209035C prepares, i.e. the composition of soybean meaty food; The converted starch of gelatinization is that peak, Tianjin starch company produces behind the chance water, and its trade name " converted starch ", its model are " PREGL-AP1800 " converted starches; Warm water or the cold water of prepared textured soybean protein pulverizing back with 3.5-4kg is soaked; Converted starch, salt (consumption is approximately 1g-50g) or other selectable batching of gelatinization stir, promptly behind the adding chance water.
Embodiment 2
Take by weighing each component: soybean isolate protein powder 0.8kg, the converted starch 0.2kg of gelatinization behind the chance water; The converted starch of gelatinization is that peak, Tianjin starch company produces behind the chance water, and its trade name " converted starch ", its model are " PREGL-AP1800 " converted starches; Warm water or the cold water of the broken back of soybean isolate protein powder with 2.4-3.2kg is soaked; Converted starch, salt (consumption is approximately 1g-40g) or other selectable batching of gelatinization stir, promptly behind the adding chance water.
Embodiment 3
Take by weighing each component: soybean low temperature soy meal powder 1.2kg, the converted starch 0.5kg of gelatinization behind the chance water; The converted starch of gelatinization is that peak, Tianjin starch company produces behind the chance water, and its trade name " converted starch ", its model are " PREGL-AP1800 " converted starches; Warm water or the cold water of the broken back of soybean isolate protein powder with 4.2-4.8kg is soaked; Converted starch, salt (consumption is approximately 1g-60g) or other selectable batching of gelatinization stir, promptly behind the adding chance water.
Embodiment 4
Take by weighing each component: the 1kg of textured soybean protein, the converted starch 0.3kg of gelatinization behind the chance water; Wherein textured soybean protein according to Granted publication number for the disclosed method of patent of CN 1209035C prepares, i.e. the composition of soybean meaty food; The converted starch of gelatinization is that peak, Tianjin starch company produces behind the chance water, and its trade name " converted starch ", its model are " PREGL-AP1800 " converted starches; Warm water or the cold water of prepared textured soybean protein pulverizing back with 3.5-4kg is soaked; Converted starch, salt (consumption is approximately 1g-50g), powdered beef (Korea S Khidze Co., Ltd, the great rejoicing big shot) 0.001kg of gelatinization behind the adding chance water, soy sauce 0.1kg, salad oil 0.1kg stirs, promptly.
Powder of pork,, the total amount of chicken meal or seafood powder should be controlled at the 0.01-0.2 weight portion; The total amount of soy sauce should be controlled at the 1-2 weight portion; The total amount of vegetable oil should be controlled at the 1-3 weight portion
Embodiment 5
Take by weighing each component: the 1kg of textured soybean protein, the converted starch 0.3kg of gelatinization behind the chance water; Wherein textured soybean protein according to Granted publication number for the disclosed method of patent of CN 1209035C prepares, i.e. the composition of soybean meaty food; The converted starch of gelatinization is that peak, Tianjin starch company produces behind the chance water, and its trade name " converted starch ", its model are " PREGL-AP1800 " converted starches; Warm water or the cold water of prepared textured soybean protein pulverizing back with 3.5-4kg is soaked; Converted starch, the salt (consumption is approximately 1g-50g) of gelatinization behind the adding chance water, seafood powder (Korea S Khidze Co., Ltd, great rejoicing big shot) 0.02kg, soy sauce 0.2kg, salad oil 0.3kg stirs, promptly.
Embodiment 6
Take by weighing each component: the 1kg of textured soybean protein, the converted starch 0.3kg of gelatinization behind the chance water; Wherein textured soybean protein according to Granted publication number for the disclosed method of patent of CN 1209035C prepares, i.e. the composition of soybean meaty food; The converted starch of gelatinization is that peak, Tianjin starch company produces behind the chance water, and its trade name " converted starch ", its model are " PREGL-AP1800 " converted starches; Warm water or the cold water of prepared textured soybean protein pulverizing back with 3.5-4kg is soaked; Converted starch, the salt (consumption is approximately 1g-60g) of gelatinization behind the adding chance water, powder of pork (Korea S Khidze Co., Ltd, great rejoicing big shot) 0.02kg, soy sauce 0.2kg, salad oil 0.3kg, dumpling flour (the 13 fragrant board dumpling flours that 13 fragrant groups produce) 0.001kg, stir, promptly.
Claims (9)
1, a kind of convenient soybean meat simulating stuffing comprises that each component of following weight portion is formed: the 8-12 of textured soybean protein part, converted starch 2-5 part of gelatinization behind the chance water.
According to the convenient soybean meat simulating stuffing of claim 1, it is characterized in that 2, the weight portion of each component is: 10 parts of textured soybean proteins, 3 parts of the converted starches of gelatinization behind the chance water.
3, according to the convenient soybean meat simulating stuffing of claim 1 or 2, it is characterized in that: described textured soybean protein is soybean isolate protein powder, soybean low temperature soy meal powder or the two composition by the arbitrary proportion composition.
4, according to the convenient soybean meat simulating stuffing of claim 1 or 2, it is characterized in that: described textured soybean protein is made up of following each component: soybean isolate protein powder 5-30wt%, soybean low temperature soy meal powder 80-50wt% and wheat gluten part are formed 5-20wt%.
5, according to the convenient soybean meat simulating stuffing of claim 1 or 2, it is characterized in that:
In the described convenient soybean meat simulating stuffing, also contain in powder of pork, powdered beef, chicken meal, seafood powder, dumpling flour, soy sauce, vegetable oil, essence or the spices any one or more than one take over the mixture that the meaning ratio is formed.。
6, according to the convenient soybean meat simulating stuffing of claim 5, it is characterized in that: the weight portion of described powder of pork, powdered beef, chicken meal or seafood powder is 0.01-0.2 part; The weight portion of soy sauce is 1-2 part; The weight portion of vegetable oil is 1-3 part.
7, a kind of method for preparing claim 1 or 2 described convenient soybean meat simulating stuffings may further comprise the steps:
(1) take by weighing each component by described weight portion:
(2) warm water or the cold water of textured soybean protein pulverizing back with the 35-40 weight portion is soaked; Converted starch, salt and other selectable batching of gelatinization stir, promptly behind the adding chance water.
8, claim 1 or 2 convenient soybean meat simulating stuffing are as the application of Food stuff.
9, according to the application of claim 8, it is characterized in that: described food is steamed stuffed bun or dumpling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810102301A CN101536754A (en) | 2008-03-20 | 2008-03-20 | Convenient soybean meat simulating stuffing and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810102301A CN101536754A (en) | 2008-03-20 | 2008-03-20 | Convenient soybean meat simulating stuffing and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101536754A true CN101536754A (en) | 2009-09-23 |
Family
ID=41120326
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200810102301A Pending CN101536754A (en) | 2008-03-20 | 2008-03-20 | Convenient soybean meat simulating stuffing and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101536754A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102461726A (en) * | 2010-11-05 | 2012-05-23 | 秦皇岛金海食品工业有限公司 | Method for continuous production of tissue protein food |
| CN104206485A (en) * | 2014-08-15 | 2014-12-17 | 井冈山井祥菌草生态科技股份有限公司 | Meat substitute stuffing dessert and preparation method thereof |
| CN104783233A (en) * | 2015-04-29 | 2015-07-22 | 哈尔滨商业大学 | Fish and soy bean protein compound instant food and preparation method thereof |
| CN104970374A (en) * | 2015-06-30 | 2015-10-14 | 安阳工学院 | Textured soybean protein instant nutritional flavored food |
| CN105851802A (en) * | 2016-04-13 | 2016-08-17 | 三全食品股份有限公司 | Pine nut and corn vegetarian dumpling and making method thereof |
| CN115005321A (en) * | 2022-06-21 | 2022-09-06 | 江南大学 | Method for making vegetable protein meat bun |
-
2008
- 2008-03-20 CN CN200810102301A patent/CN101536754A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102461726A (en) * | 2010-11-05 | 2012-05-23 | 秦皇岛金海食品工业有限公司 | Method for continuous production of tissue protein food |
| CN104206485A (en) * | 2014-08-15 | 2014-12-17 | 井冈山井祥菌草生态科技股份有限公司 | Meat substitute stuffing dessert and preparation method thereof |
| CN104783233A (en) * | 2015-04-29 | 2015-07-22 | 哈尔滨商业大学 | Fish and soy bean protein compound instant food and preparation method thereof |
| CN104970374A (en) * | 2015-06-30 | 2015-10-14 | 安阳工学院 | Textured soybean protein instant nutritional flavored food |
| CN105851802A (en) * | 2016-04-13 | 2016-08-17 | 三全食品股份有限公司 | Pine nut and corn vegetarian dumpling and making method thereof |
| CN115005321A (en) * | 2022-06-21 | 2022-09-06 | 江南大学 | Method for making vegetable protein meat bun |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| WO2019134992A1 (en) | A method for production of vegetable meat substitute with improved texture | |
| WO2012127694A1 (en) | Pseudomeat food and method for producing same | |
| CN103907873A (en) | Umami seasoning and preparation method thereof | |
| CN101536754A (en) | Convenient soybean meat simulating stuffing and preparation method thereof | |
| CN103099178A (en) | Spicy and hot flavoring material, preparation method and applications thereof | |
| CN101422245A (en) | Mixed cured meat and production method thereof | |
| CN102551037A (en) | Method for preparing chili sauce | |
| CN106343513A (en) | Primary-taste chicken essence and preparation method thereof | |
| FI117920B (en) | A process for the preparation of a plant-based nutritional preparation and a product prepared by the process | |
| CN1237902C (en) | Tonic composite flavouring material | |
| KR100220792B1 (en) | Process for preparation of foodstuff using freshwater fish | |
| CN1266642A (en) | Flavouring | |
| JP2013252061A (en) | Food containing meat grain and/or meat powder and method of manufacturing the same | |
| CN102370157A (en) | Sauce with Dahe black pig ham and konjaku | |
| CN102578545B (en) | New Orleans compound seasoning powder and production method thereof | |
| US11737478B2 (en) | Meat alternative compositions comprising cranberry seed preparations and methods for making same | |
| CN101401635A (en) | Method for preparing seafood thick chilli sauce | |
| CN102342511A (en) | Carrot beef noodles | |
| KR100761425B1 (en) | Instant korean soybean paste soup and cooking method of the same | |
| KR100377420B1 (en) | A jelly made of meat with seaweeds and the method thereof | |
| JP2001054371A (en) | Granular fish meat processing material having granular palatability of meat and production of the same material | |
| CN103892234A (en) | Manufacturing method of seafood seasoning | |
| KR100392132B1 (en) | Method of barley bread preperation by using soybean-paste dressing | |
| Igene et al. | Preliminary Studies on the Development of Meat Balls | |
| CN102258171A (en) | Mushroom-egg noodles |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20090923 |