CN101971948B - Vegetarian glutinous sausage based on soybean tissue protein and making method thereof - Google Patents
Vegetarian glutinous sausage based on soybean tissue protein and making method thereof Download PDFInfo
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- CN101971948B CN101971948B CN2010102844162A CN201010284416A CN101971948B CN 101971948 B CN101971948 B CN 101971948B CN 2010102844162 A CN2010102844162 A CN 2010102844162A CN 201010284416 A CN201010284416 A CN 201010284416A CN 101971948 B CN101971948 B CN 101971948B
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Abstract
The invention belongs to the field of food processing and relates to a vegetarian glutinous sausage based on soybean tissue protein and a making method thereof. Based on the technical scheme, the vegetarian glutinous sausage based on the soybean tissue protein comprises a sausage casing and fillings, wherein the fillings are packaged in the sausage casing as in an ordinary sausage. The vegetarian glutinous sausage based on the soybean tissue protein is characterized by being prepared from the following steps of: taking the soybean tissue protein as a basic material, soaking the goods soybean tissue protein until the water content reaches 60-70 percent, adding glutinous rice occupying 30-90 percent of the weight of the soaked soybean tissue protein, and mixing with common accessories and adjuvants of the sausage to make the vegetarian glutinous sausage. By replacing meats by the soybean tissue protein, replacing animal fat by soybean oil and also adding the glutinous rice, the invention solves the main problem of over standard use of food additives such as nitrite, composite phosphate, and the like in the aspects of quality, safety and health of the traditional meat sausage and also endows the product with a great amount of nutrients such as vitamins, mineral substances, plant fibers, and the like which are not contained in the traditional sausage, therefore, the sausage has more balanced nutrients and is more safe to eat.
Description
Technical field:
The invention belongs to food processing field, relate to a kind of vegetarian sausage and preparation method thereof, particularly a kind of vegetarian diet glutinous sausage based on textured soybean protein and preparation method thereof.
Technical background:
Traditional sausage be raise, poultry is raw material, through stripping and slicing or slitting, pickle after, Minced Steak, cut and mix, add auxiliary material etc., the fragrant class cooked meat product of making through techniques such as filling, boiling, coolings again.Sausage is nutritious, and is aromatic delicious, and instant is easy to carry, and long shelf-life meets current people and pursues health, food requirement fast and easily.But because the metabolism of lipid and cholesterol content of traditional sausage is higher, lack water soluble vitamin and mineral matter, eat the diseases such as easy initiation hypertension and artery sclerosis more, and this class sausage aspect quality and the safety and sanitation since the food additives such as nitrite, composite phosphate use and the phenomenon used of exceeding standard more serious, all the time fail thoroughly to solve, can bring certain harm to the health of human body.
Along with the raising of people's living standard, huge variation has occured in dietary structure, more and more pays attention to natural, the nutrition and health care of food.The negative effect that thing followed traditional sausage is brought is just widely people's concern also, therefore different types of health-care sausage occurred, comprises vegetable sausage, corn intestines etc.But these products are not significantly distinguished with product in the past, all are to have increased some auxiliary materials on the basis take meat as major ingredient, and basic flavor is still take meat as main, so a kind of new vegetarian sausage arises at the historic moment.Vegetarian sausage is exactly to replace meat with textured soybean protein, replaces animal tallow with vegetable oil simultaneously, by adding glutinous rice etc., adds auxiliary material, the non-meat product that is made through techniques such as boiling, coolings.Compare with traditional intestines, plain intestines are more being rich in nutrition, have health care, and mouthfeel is tender, and aromatic flavour is unique, and yield rate is high, and cost is lower.As seen, plain intestines can improve edibility and the nutritive value of intestines, the class of improving product, and change people's dietary structure, the demand of catering to consumers in general has also been added new kind for the bowel lavage based food simultaneously.
The present invention replaces meat by textured soybean protein, and soybean oil replaces animal tallow, adds simultaneously glutinous rice, provides a kind of and has health care, mouthfeel is tender, aromatic flavour is unique, yield rate is high, low sausage of cost and preparation method thereof.
Summary of the invention:
The objective of the invention is in order to solve existing Pork sausage aspect quality and the safety and sanitation, mainly be the food additives such as nitrite, the composite phosphate use problems that exceed standard, and increase the nutrition and health care of sausage, a kind of vegetarian diet glutinous sausage based on textured soybean protein and preparation method thereof is provided.
The objective of the invention is to be achieved through the following technical solutions:
A kind of vegetarian diet glutinous sausage based on textured soybean protein, formed by casing and fillings, fillings is the same with common sausage to be encapsulated in the casing, it is characterized in that: take textured soybean protein as base-material, with the commodity soybean histone soak to water content be 60%～70%, adding accounts for the glutinous rice that soaks textured soybean protein's weight 30%～90%, is equipped with sausage auxiliary material commonly used and batching rear (not adding meat and animal tallow) again, makes the vegetarian diet glutinous sausage.
Take the weight of textured soybean protein as benchmark, other batchings account for the percentage that soaks textured soybean protein's weight and are starch: 5%～25%, protein isolate: 5%～25%, vegetable oil: 5%～20%, salt: 0.5%～3.5%, sugar: 5%～25%, glucose: 1%～7%, carragheen: 3%～9%, water: 80%～190%.
Primary raw material of the present invention is textured soybean protein and glutinous rice,
Be water content that 65% textured soybean protein is as preferred version of the present invention.
Each major ingredient and the auxiliary material preferred percent take water content 65% textured soybean protein as weight basis as: glutinous rice as 60%, starch 14%, protein isolate 10%, vegetable oil 14%, salt 2%, sugar 10%, glucose 4%, carragheen 6%, water 140%.
The preparation method of above-mentioned vegetarian diet glutinous sausage based on textured soybean protein comprises the steps:
1. textured soybean protein's humid heat treatment is removed raw meat
Get given commodity textured soybean protein, the adding temperature is 60 ℃～70 ℃ hot water, textured soybean protein is immersed in the water, soaked 25～35 minutes, and pulled out and be placed on the 40 purpose screen clothes, slightly push, drain dehydration, be not advisable on screen cloth, not drip, repeatedly carry out 4-5 time, so that textured soybean protein's water content is 60%～70%;
2. the tissue-like soybean protein producing of handling well in the step 1 is as the weight radix, get the glutinous rice that weight is textured soybean protein 30%～90%, from weight is the water of textured soybean protein 80%～190%, get the water that soaks glutinous rice, be heated to 25 ℃～35 ℃ and soaked glutinous rice 2.5～3.5 hours; Get the carragheen that weight is textured soybean protein's weight 3%～9%, carragheen is soaked in water intaking from remaining water again;
3. textured soybean protein cuts and mixes mixing
Soaked carragheen and remaining water in the textured soybean protein that handles well in the step 1 and 5%～25% the starch that accounts for textured soybean protein's weight, 5%～25% protein isolate, 5%～20% vegetable oil, 0.5%～3.5% salt, 5%～25% sugar, 1%～7% glucose and the step 2 are mixed, cut and mix, be processed into filling;
4. vegetarian diet glutinous sausage manufacture craft
A) will cut the filling of mixing stirs with soaked glutinous rice and water in the step 2;
B) record with sausage filler;
C) boiling 60～90 minutes under 85～95 ℃ condition;
D) cool to room temperature, finished product.
Make the glutinous sausage goods with method of the present invention, through the color and luster to product, mouthfeel, flavour, the subjective appreciations such as structural state, physical and chemical index, the mensuration such as microbiological indicator, the result shows: replace meat by textured soybean protein, soybean oil replaces animal tallow, add simultaneously glutinous rice, not only having solved existing Pork sausage mainly is being nitrite aspect quality and the safety and sanitation, the food additives such as the composite phosphate use problem that exceeds standard, given simultaneously product a large amount of vitamin, mineral matter, the nutriment that the traditional sausage such as string do not contain makes its nutrition more balanced and edible safer.
The specific embodiment:
Below in conjunction with specific embodiment the present invention is further specified:
Embodiment 1 (optimum):
The 100Kg of major ingredient wet basis textured soybean protein (water content 65%), glutinous rice 60Kg, starch 14Kg, protein isolate 10Kg, oily 14Kg, salt 2Kg, sugared 10Kg, glucose 4Kg, carragheen 6Kg, water 140Kg in the auxiliary material.
1. textured soybean protein's humid heat treatment is removed raw meat
Getting the textured soybean protein of certain mass (greater than 60Kg), is 60 ℃～70 ℃ hot-water soak 25～35 minutes with temperature, drains dehydration, repeatedly carries out 4,5 times, obtains water content and is about 65% textured soybean protein;
2. in 140Kg water, fetch water, be heated to 25 ℃～35 ℃, 60Kg glutinous rice was soaked in warm water 3 hours; The 6Kg carragheen is soaked in water intaking from 140Kg water again;
3. textured soybean protein cuts and mixes mixing
Get the 100Kg of wet basis textured soybean protein (water content 65%) that handles well in the step 1, add soaked carragheen and remaining water in starch 14Kg, protein isolate 10Kg, oily 14Kg, salt 2Kg, sugared 10Kg, glucose 4Kg and the step 2, mix, cut and mix, be processed into filling;
4. vegetarian diet glutinous sausage manufacture craft
A) will cut the filling mixed and add that soaked glutinous rice and water stir together in the step 2;
B) record with sausage filler;
C) boiling 60～90min under 85～95 ℃ condition;
D) cool to room temperature, finished product.
This product good springiness, the tangent plane smoother, the glutinous rice grain is evenly distributed in product, and mouthfeel is suitable, and glutinous rice flavor is moderate, is fit to most people and uses.
Embodiment 2:
The 100Kg of major ingredient wet basis textured soybean protein (water content 65%), glutinous rice 40Kg, starch 10Kg, protein isolate 6Kg, oily 10Kg, salt 1.5Kg, sugared 6Kg, glucose 4Kg, carragheen 4Kg, water 100Kg in the auxiliary material.
1. textured soybean protein's humid heat treatment is removed raw meat
Getting the textured soybean protein of certain mass (greater than 60Kg), is 60 ℃～70 ℃ water soaking 25～35 minutes with temperature, drains dehydration, repeatedly carries out 4,5 times, obtains water content and is about 65% textured soybean protein;
2. in 100Kg water, fetch water, be heated to 25 ℃～35 ℃, 40Kg glutinous rice is used emerge in worm water 3 hours; The 4Kg carragheen is soaked in water intaking from 100Kg water again;
3. textured soybean protein cuts and mixes mixing
Get the 100Kg of wet basis textured soybean protein (water content 65%) that handles well, add in the auxiliary material soaked carragheen and remaining water in starch 10Kg, protein isolate 14Kg, oily 10Kg, salt 1Kg, sugared 6Kg, glucose 6Kg and the step 2, mix, cut and mix, be processed into filling;
3. vegetarian diet glutinous sausage manufacture craft
A) will cut the filling mixed and add that soaked glutinous rice and water stir together in the step 2;
B) record with sausage filler;
C) boiling 60～90min under 85～95 ℃ condition;
D) cool to room temperature, finished product.
This product glutinous rice addition is less, and tissue elasticity is good, and tangent plane is smooth, fine and smooth, and mouthfeel is good, and glutinous rice flavor is not strong, and is close with the meat intestines mouthfeel of routine, is fit to children edible.
Embodiment 3:
The 100Kg of major ingredient wet basis textured soybean protein (water content 65%), glutinous rice 80Kg, starch 18Kg, protein isolate 14Kg, oily 18Kg, salt 2.5Kg, sugared 14Kg, glucose 6Kg, carragheen 8Kg, water 170Kg in the auxiliary material.
1. textured soybean protein's humid heat treatment is removed raw meat
Getting the textured soybean protein of certain mass (greater than 60Kg), is 60 ℃～70 ℃ water soaking 25～35 minutes with temperature, drains dehydration, repeatedly carries out 4,5 times, obtains water content and is about 65% textured soybean protein;
2. in 170Kg water, fetch water, be heated to 25 ℃～35 ℃, 80Kg glutinous rice is used emerge in worm water 3 hours; The 8Kg carragheen is soaked in water intaking from 170Kg water again;
3. textured soybean protein cuts and mixes mixing
Get the 100Kg of wet basis textured soybean protein (water content 65%) that handles well, add in the auxiliary material soaked carragheen and remaining water in starch 18Kg, protein isolate 6Kg, oily 18Kg, salt 3Kg, sugared 14Kg, glucose 2Kg and the step 2, mix, cut and mix, be processed into filling;
3. vegetarian diet glutinous sausage manufacture craft
A) will cut the filling mixed and add that soaked glutinous rice and water stir together in the step 2;
B) record with sausage filler;
C) boiling 60～90min under 85～95 ℃ condition;
D) cool to room temperature, finished product.
This product glutinous rice addition is larger, and the product tangent plane is more coarse, and is rough, and local flavor and the mouthfeel of brown rice are obvious, and the chewiness of rice is arranged, and is fit to grow up and designed for old people.
Claims (4)
1. vegetarian diet glutinous sausage based on textured soybean protein, formed by casing and fillings, fillings is the same with common sausage to be encapsulated in the casing, it is characterized in that: take textured soybean protein as base-material, with the commodity soybean histone soak to water content be 60%～70%, add and to account for the glutinous rice that soaks textured soybean protein's weight 30%～90%, be equipped with again sausage auxiliary material commonly used and batching after, make the vegetarian diet glutinous sausage, its preparation method comprises the steps:
1) textured soybean protein's humid heat treatment is removed raw meat
Get given commodity textured soybean protein, the adding temperature is 60 ℃～70 ℃ hot water, textured soybean protein is immersed in the water, soaked 25～35 minutes, and pulled out and be placed on the 40 purpose screen clothes, slightly push, drain dehydration, be not advisable on screen cloth, not drip, repeatedly carry out 4-5 time, so that textured soybean protein's water content is 60%～70%;
2) textured soybean protein that handles well in the step 1 is as the weight radix, get the glutinous rice that weight is textured soybean protein 30%～90%, from weight is the water of textured soybean protein 80%～190%, get the water that soaks glutinous rice, be heated to 25 ℃～35 ℃ and soaked glutinous rice 2.5～3.5 hours; Get the carragheen that weight is textured soybean protein's weight 3%～9%, carragheen is soaked in water intaking from remaining water again;
3) textured soybean protein cuts and mixes mixing
Soaked carragheen and remaining water in the textured soybean protein that handles well in the step 1 and 5%～25% the starch that accounts for textured soybean protein's weight, 5%～25% protein isolate, 5%～20% vegetable oil, 0.5%～3.5% salt, 5%～25% sugar, 1%～7% glucose and the step 2 are mixed, cut and mix, be processed into filling;
4) vegetarian diet glutinous sausage manufacture craft
A) will cut the filling of mixing stirs with soaked glutinous rice and water in the step 2;
B) record with sausage filler;
C) boiling 60～90 minutes under 85～95 ℃ condition;
D) cool to room temperature, finished product.
2. a kind of vegetarian diet glutinous sausage based on textured soybean protein according to claim 1 is characterized in that: do not add meat and animal tallow in auxiliary material and the batching.
3. a kind of vegetarian diet glutinous sausage based on textured soybean protein according to claim 1, it is characterized in that: the optimum moisture content that soaks textured soybean protein is 65%.
4. a kind of vegetarian diet glutinous sausage based on textured soybean protein according to claim 1 is characterized in that: major ingredient, auxiliary material and the batching preferred percent take water content 65% textured soybean protein as weight basis as: glutinous rice as 60%, starch 14%, protein isolate 10%, vegetable oil 14%, salt 2%, sugar 10%, glucose 4%, carragheen 6%, water 140%.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2010102844162A CN101971948B (en) | 2010-09-17 | 2010-09-17 | Vegetarian glutinous sausage based on soybean tissue protein and making method thereof |
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| CN2010102844162A CN101971948B (en) | 2010-09-17 | 2010-09-17 | Vegetarian glutinous sausage based on soybean tissue protein and making method thereof |
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| CN101971948A CN101971948A (en) | 2011-02-16 |
| CN101971948B true CN101971948B (en) | 2013-02-27 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106617105A (en) * | 2016-09-23 | 2017-05-10 | 锦州医科大学 | Soybean-protein carrot vegetarian sausages and preparation method thereof |
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| CN102217749B (en) * | 2011-04-15 | 2013-03-20 | 沈根林 | Glutinous rice cracker sausage |
| CN103892273A (en) * | 2014-04-21 | 2014-07-02 | 宁夏伊味清真食品有限公司 | Production method of Muslim meat substitute sausage |
| CN105685254A (en) * | 2016-02-04 | 2016-06-22 | 祖名豆制品股份有限公司 | Meatless sausage containing dietary fibers and processing process of meatless sausage |
| CN107047787A (en) * | 2016-11-30 | 2017-08-18 | 宁波市素莲食品有限公司 | Bean curd element sausage and preparation method thereof |
| CN108124976A (en) * | 2017-12-30 | 2018-06-08 | 山东万得福实业集团有限公司 | A kind of instant soybean protein element intestines and preparation method thereof |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| DK464486A (en) * | 1986-03-13 | 1988-03-30 | Int Foods Corp | PORTABLE PRODUCT |
| CN1078105A (en) * | 1993-03-30 | 1993-11-10 | 三门峡市黄河美乐福联营产销集团总公司 | Textured soybean protein and manufacture method thereof |
| US6613369B2 (en) * | 2001-03-29 | 2003-09-02 | Kraft Foods Holdings, Inc. | Vegetable sausage analogues |
| US20070269571A1 (en) * | 2005-07-27 | 2007-11-22 | Stc System Japan Co., Ltd. | Composition for Soybean Protein-Processed Food, Paste for Meat-Containing or Meat-Not-Containing Processed Food, Dried Meat-Like Food |
| CN101496566B (en) * | 2008-02-01 | 2012-08-22 | 中国肉类食品综合研究中心 | Artificial vegetarian sausage and preparation method thereof |
| CN101564178B (en) * | 2009-05-25 | 2011-08-31 | 重庆九千寿食品开发有限公司 | Formula of sausage comprising rabbit meat and glutinous rice bean and manufacture method thereof |
| CN101564177B (en) * | 2009-05-25 | 2011-08-31 | 重庆九千寿食品开发有限公司 | Formula of sausage comprising yak meat and glutinous rice bean and manufacture method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106617105A (en) * | 2016-09-23 | 2017-05-10 | 锦州医科大学 | Soybean-protein carrot vegetarian sausages and preparation method thereof |
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