CN102132885A - Method for preparing simulation Dongpo pork - Google Patents
Method for preparing simulation Dongpo pork Download PDFInfo
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- CN102132885A CN102132885A CN2011100408962A CN201110040896A CN102132885A CN 102132885 A CN102132885 A CN 102132885A CN 2011100408962 A CN2011100408962 A CN 2011100408962A CN 201110040896 A CN201110040896 A CN 201110040896A CN 102132885 A CN102132885 A CN 102132885A
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Abstract
The invention discloses a method for preparing simulation Dongpo pork, which mainly comprises: preparing a main raw material, cutting and mixing vegetables and pork, cutting and mixing mushrooms, preparing a skin layer, preparing a fat layer and preparing lean layer, and bonding to obtain the nutritional simulation Dongpo pork. The simulation Dongpo pork has high chewiness, rich flavor, high elasticity, good mouthfeel and fine appearance texture; and the skin layer, fat layer and lean layer are closely bonded, the simulation Dongpo pork contains a large amount of high-quality vegetable proteins and has the health-care function of devilstongue fine flour, and thus, the simulation Dongpo pork is healthy and nutritive. The processing process of the simulation Dongpo pork is simple and convenient for industrial production.
Description
Technical field
The present invention relates to a kind of preparation method of nutrition bionic food, particularly a kind of preparation method of emulation Tung-Po meat.
Background technology
In recent years, people improve constantly the intake of meat product, and rich man's diseases such as hyperglycaemia, high fat of blood, hypertension are also more and more general, and present the trend of rejuvenation, and therefore, the bionic food with wholefood taste flavor enjoys great popularity.The Tung-Po meat of nutrition emulation all the time becomes one of important research product of bionic food, and traditional emulation Tung-Po meat is that make by hand at the scene, general edible mushroom, vegetables, the skin of soya-bean milk etc. of adopting are as major ingredient, manufacture craft is loaded down with trivial details, cortex, fertile layer and thin layer can not closely be connected, can't realize suitability for industrialized production, the shelf-life is not long simultaneously.
Summary of the invention
The objective of the invention is to overcome above-mentioned the deficiencies in the prior art part and a kind of physical blending by konjaku powder, carragheen, soybean protein isolate, hydroxypropul starch is provided, as Tung-Po meat cortex, fertile layer; Composite with textured soybean protein, konjaku powder, carragheen, soybean protein isolate, hydroxypropul starch as thin layer; Naturally bond by physics again and make the delicious emulation Tung-Po meat of nutrition, health.
The preparation method of a kind of emulation Tung-Po meat of the present invention mainly comprises: major ingredient preparation, plain meat are cut and are mixed, the mushroom pin is cut and mixed, cortex prepares, fertile layer prepares, thin layer prepares, and bonding is made nutrition emulation Tung-Po meat.Specifically may further comprise the steps:
(1) major ingredient preparation: is konjaku powder 2.5%-3.5%, carragheen 0.5%-1%, soybean protein isolate 0.5%-1%, hydroxypropul starch 7%-8% mixing and stirring with konjaku powder, carragheen, soybean protein isolate, hydroxypropul starch by the mass percent with water, leaves standstill 30-60min.
(2) plain meat is cut and mixed: the reconstitution rate that takes by weighing complete rehydration is that the textured soybean protein of 2.7-2.9 cuts with the cutmixer blunt knife and mixes 115-250 second;
(3) the mushroom pin is cut and mixed: the reconstitution rate that takes by weighing complete rehydration is that the mushroom pin of 2.1-2.3 is cut with the cutmixer blunt knife and mixed 15-20min;
(4) cortex preparation: with the emulsifying agent sucrose ester, flavor enhancement salt, monosodium glutamate, sucrose, I+G, dried scallop powder and pigment caramel colorant and antholeucin are emulsifying agent sucrose ester 0.15%-0.2% by the mass percent with water, flavor enhancement salt 40%-50%, monosodium glutamate 35%-45%, sucrose 15%-20%, I+G7.5%-8%, dried scallop powder 2.5%-3%, caramel colorant 2.5%-3.5%, antholeucin 0.06%-0.14% mixes, the mass ratio of adding and water is 1: 74 step (1) major ingredient stirring 3-5min again, adding by the mass ratio with water at last is 1: the concentration of 0.8-1.2 is that 10%-12% calcium activated solution stirs 5-7min, promptly gets cortex;
(5) fertile layer preparation: with the emulsifying agent sucrose ester, flavor enhancement salt, monosodium glutamate, sucrose, I+G, dried scallop powder and pigment antholeucin are emulsifying agent sucrose ester 0.15%-0.2% by the mass percent with water, flavor enhancement salt 40%-50%, monosodium glutamate 35%-45%, sucrose 15%-20%, I+G 7.5%-8%, dried scallop powder 2.5%-3%, antholeucin 8%-12% mixes, adding is the major ingredient stirring 3-5min of 1: 142 step (1) gained with the mass ratio of water again, adding by the mass ratio with water at last is 1: the concentration of 0.8-1.2 is that 20%-22% calcium activated solution stirs 5-7min, promptly gets fertile layer;
(6) thin layer preparation: is 0.3-0.4: 2-2.5 with major ingredient, plain meat and the mushroom pin of soybean oil, step (1), (2) and (3) gained by mass ratio: 1: the 0.3-0.4 mixing and stirring, adding mass percent again is concentration 2% red colouring agent for food, also used as a Chinese medicine rouge and powder solution 1%-1.2%, salt 0.6%-0.7%, I+G0.15%-0.25%, monosodium glutamate 0.55%-0.6%, sugared 0.22%-0.24%, soybean protein isolate 6%-8%, food-grade meat balm 0.9%-1.2%, stir 2-3min, add concentration again and be 3% calcium activated solution 12%-15%, promptly get thin layer;
(7) emulation Tung-Po meat preparation: is 1 with the cortex of step (4), (5) and (6) gained, fertile layer and thin layer by mass ratio: 2-2.5: 4-4.6 successively spreads out in mould from lower to upper, vacuumize 0.8-1min with evacuator, steam 140-150min down at 96-98 ℃ again, promptly get the emulation Tung-Po meat;
(8) cooling, stripping and slicing, packing: the product of moulding is cooled to 5-10 ℃, and it is block to be cut into square, packing back quick-frozen.
The invention has the advantages that:
The emulation Tung-Po meat that utilizes method of the present invention to make has that good chewiness, local flavor are abundant, good springiness, mouthfeel are good, and outward appearance is organized characteristics such as exquisiteness; Cortex, fertile layer and thin layer can closely be connected, and the more important thing is as complete plain emulation Tung-Po meat and promptly contain a large amount of quality plant albumen to have the health care of konjaku powder again, health-nutrition, and also processing technology is simple, is convenient to realize suitability for industrialized production.
The specific embodiment
The preparation method of a kind of emulation Tung-Po meat of the present invention mainly comprises: major ingredient preparation, plain meat are cut and are mixed, the mushroom pin is cut and mixed, cortex prepares, fertile layer prepares, thin layer prepares, and bonding is made nutrition emulation Tung-Po meat.Specifically may further comprise the steps:
(1) major ingredient preparation: is konjaku powder 2.5%-3.5%, carragheen 0.5%-1%, soybean protein isolate 0.5%-1%, hydroxypropul starch 7%-8% mixing and stirring with konjaku powder, carragheen, soybean protein isolate, hydroxypropul starch by the mass percent with water, leaves standstill 30-60min.
(2) plain meat is cut and mixed: the reconstitution rate that takes by weighing complete rehydration is that the textured soybean protein of 2.7-2.9 cuts with the cutmixer blunt knife and mixes 115-250 second;
(3) the mushroom pin is cut and mixed: the reconstitution rate that takes by weighing complete rehydration is that the mushroom pin of 2.1-2.3 is cut with the cutmixer blunt knife and mixed 15-20min;
(4) cortex preparation: with the emulsifying agent sucrose ester, flavor enhancement salt, monosodium glutamate, sucrose, I+G, dried scallop powder and pigment caramel colorant and antholeucin are emulsifying agent sucrose ester 0.15%-0.2% by the mass percent with water, flavor enhancement salt 40%-50%, monosodium glutamate 35%-45%, sucrose 15%-20%, I+G7.5%-8%, dried scallop powder 2.5%-3%, caramel colorant 2.5%-3.5%, antholeucin 0.06%-0.14% mixes, the mass ratio of adding and water is 1: 74 step (1) major ingredient stirring 3-5min again, adding by the mass ratio with water at last is 1: the concentration of 0.8-1.2 is that 10%-12% calcium activated solution stirs 5-7min, promptly gets cortex;
(5) fertile layer preparation: with the emulsifying agent sucrose ester, flavor enhancement salt, monosodium glutamate, sucrose, I+G, dried scallop powder and pigment antholeucin are emulsifying agent sucrose ester 0.15%-0.2% by the mass percent with water, flavor enhancement salt 40%-50%, monosodium glutamate 35%-45%, sucrose 15%-20%, I+G 7.5%-8%, dried scallop powder 2.5%-3%, antholeucin 8%-12% mixes, adding is the major ingredient stirring 3-5min of 1: 142 step (1) gained with the mass ratio of water again, adding by the mass ratio with water at last is 1: the concentration of 0.8-1.2 is that 20%-22% calcium activated solution stirs 5-7min, promptly gets fertile layer;
(6) thin layer preparation: is 0.3-0.4: 2-2.5 with major ingredient, plain meat and the mushroom pin of soybean oil, step (1), (2) and (3) gained by mass ratio: 1: the 0.3-0.4 mixing and stirring, adding mass percent again is concentration 2% red colouring agent for food, also used as a Chinese medicine rouge and powder solution 1%-1.2%, salt 0.6%-0.7%, I+G0.15%-0.25%, monosodium glutamate 0.55%-0.6%, sugared 0.22%-0.24%, soybean protein isolate 6%-8%, food-grade meat balm 0.9%-1.2%, stir 2-3min, add concentration again and be 3% calcium activated solution 12%-15%, promptly get thin layer;
(7) emulation Tung-Po meat preparation: is 1 with the cortex of step (4), (5) and (6) gained, fertile layer and thin layer by mass ratio: 2-2.5: 4-4.6 successively spreads out in mould from lower to upper, vacuumize 0.8-1min with evacuator, steam 140-150min down at 96-98 ℃ again, promptly get the emulation Tung-Po meat;
(8) cooling, stripping and slicing, packing: the product of moulding is cooled to 5-10 ℃, and it is block to be cut into square, packing back quick-frozen.
In order fully to disclose a kind of Tung-Po meat of the present invention and preparation method thereof, now be illustrated in conjunction with a specific embodiment:
(1) major ingredient preparation: 2.5 kilograms of 1 kilogram of konjaku powders, 0.17 kilogram of carragheen, 0.17 kilogram of soybean protein isolate, hydroxypropul starch are joined mix in 33 kilograms the 4-7 ℃ of water stir 0.5min after, leave standstill 45min.
(2) plain meat is cut and mixed: 7 kilograms of textured soybean proteins that take by weighing complete rehydration cut with the cutmixer blunt knife and mix 200S;
(3) the mushroom pin is cut and mixed: 2.2 kilograms on the mushroom pin that takes by weighing complete rehydration is cut with the cutmixer blunt knife and is mixed 18min;
(4) cortex preparation: with emulsifying agent sucrose ester 15g, flavor enhancement salt 40g, monosodium glutamate 35g, sucrose 15g, I+G 8g, dried scallop powder 2.5g, mix in caramel colorant 2.5g, the antholeucin 0.1g adding 100g water, add step (1) gained major ingredient again and stir 3min for 7.4 kilograms, add 100g concentration at last and be 11% calcium activated solution and stir 6min, promptly get cortex;
(5) fertile layer preparation: with emulsifying agent sucrose ester 0.15g, flavor enhancement salt 40g, monosodium glutamate 35g, sucrose 15g, I+G 7.5g, dried scallop powder 2.5g, mix in the antholeucin 10g adding 100g water, (major ingredient of 1 gained stirs 3-5min for 14.2 kilograms to add step again, add 100g concentration at last and be 21% calcium activated solution and stir 6min, promptly get fertile layer;
(6) thin layer preparation: 7 kilograms of 16 kilograms of major ingredients, plain meat and 2.2 kilograms of mixing and stirring of mushroom pin of taking by weighing 2.2 kilograms of soybean oils, step (1), (2) and (3) gained respectively, add concentration 2% red colouring agent for food, also used as a Chinese medicine rouge and powder solution 300g, salt 163g, I+G 42g, monosodium glutamate 142g, white sugar 57g, 1.75 kilograms of soybean protein isolates, food-grade meat balm 250g again, stir 3min, add concentration again and be 14% calcium activated solution 100g and stir 6min, promptly get thin layer;
(7) emulation Tung-Po meat preparation: the cortex 367g of step (4), (5) and (6) gained, fertile layer 705g and thin layer 1550g are successively spread out in mould from lower to upper, vacuumize 1min with evacuator, steam 140min down at 96-98 ℃ again, promptly get the emulation Tung-Po meat;
(8) cooling, stripping and slicing, packing: the product of moulding is cooled to 5-10 ℃, and it is block to be cut into square, packing back quick-frozen.
Claims (1)
1. the preparation method of an emulation Tung-Po meat, it is characterized in that: its concrete preparation method may further comprise the steps:
(1) major ingredient preparation: is konjaku powder 2.5%-3.5%, carragheen 0.5%-1%, soybean protein isolate 0.5%-1%, hydroxypropul starch 7%-8% mixing and stirring with konjaku powder, carragheen, soybean protein isolate, hydroxypropul starch by the mass percent with water, leaves standstill 30-60min;
(2) plain meat is cut and mixed: the reconstitution rate that takes by weighing complete rehydration is that the textured soybean protein of 2.7-2.9 cuts with the cutmixer blunt knife and mixes 115-250 second;
(3) the mushroom pin is cut and mixed: the reconstitution rate that takes by weighing complete rehydration is that the mushroom pin of 2.1-2.3 is cut with the cutmixer blunt knife and mixed 15-20min;
(4) cortex preparation: with the emulsifying agent sucrose ester, flavor enhancement salt, monosodium glutamate, sucrose, I+G, dried scallop powder and pigment caramel colorant and antholeucin are emulsifying agent sucrose ester 0.15%-0.2% by the mass percent with water, flavor enhancement salt 40%-50%, monosodium glutamate 35%-45%, sucrose 15%-20%, I+G7.5%-8%, dried scallop powder 2.5%-3%, caramel colorant 2.5%-3.5%, antholeucin 0.06%-0.14% mixes, the mass ratio of adding and water is 1: 74 step (1) major ingredient stirring 3-5min again, adding by the mass ratio with water at last is 1: the concentration of 0.8-1.2 is that 10%-12% calcium activated solution stirs 5-7min, promptly gets cortex;
(5) fertile layer preparation: with the emulsifying agent sucrose ester, flavor enhancement salt, monosodium glutamate, sucrose, I+G, dried scallop powder and pigment antholeucin are emulsifying agent sucrose ester 0.15%-0.2% by the mass percent with water, flavor enhancement salt 40%-50%, monosodium glutamate 35%-45%, sucrose 15%-20%, I+G 7.5%-8%, dried scallop powder 2.5%-3%, antholeucin 8%-12% mixes, adding is the major ingredient stirring 3-5min of 1: 142 step (1) gained with the mass ratio of water again, adding by the mass ratio with water at last is 1: the concentration of 0.8-1.2 is that 20%-22% calcium activated solution stirs 5-7min, promptly gets fertile layer;
(6) thin layer preparation: is 0.3-0.4: 2-2.5 with major ingredient, plain meat and the mushroom pin of soybean oil, step (1), (2) and (3) gained by mass ratio: 1: the 0.3-0.4 mixing and stirring, adding mass percent again is concentration 2% red colouring agent for food, also used as a Chinese medicine rouge and powder solution 1%-1.2%, salt 0.6%-0.7%, I+G0.15%-0.25%, monosodium glutamate 0.55%-0.6%, sugared 0.22%-0.24%, soybean protein isolate 6%-8%, food-grade meat balm 0.9%-1.2%, stir 2-3min, add concentration again and be 3% calcium activated solution 12%-15%, promptly get thin layer;
(7) emulation Tung-Po meat preparation: is 1 with the cortex of step (4), (5) and (6) gained, fertile layer and thin layer by mass ratio: 2-2.5: 4-4.6 successively spreads out in mould from lower to upper, vacuumize 0.8-1min with evacuator, steam 140-150min down at 96-98 ℃ again, promptly get the emulation Tung-Po meat;
(8) cooling, stripping and slicing, packing: the product of moulding is cooled to 5-10 ℃, and it is block to be cut into square, packing back quick-frozen.
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| CN2011100408962A CN102132885A (en) | 2011-02-18 | 2011-02-18 | Method for preparing simulation Dongpo pork |
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Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103355688A (en) * | 2013-08-08 | 2013-10-23 | 刘荣华 | Enhanced quality control meat |
| CN104782786A (en) * | 2015-04-13 | 2015-07-22 | 石屏县帅虹豆制品厂 | Spicy-flavor Shiping dried bean curd and cooking method thereof |
| CN104886499A (en) * | 2015-05-08 | 2015-09-09 | 宁波市素莲食品有限公司 | Maigre fat meat and preparation method thereof |
| CN105454448A (en) * | 2015-11-26 | 2016-04-06 | 宁波市素莲食品有限公司 | Vegetable bacon and preparation method thereof |
| CN105532908A (en) * | 2016-03-21 | 2016-05-04 | 宁波市素莲食品有限公司 | Vegetarian streaky pork |
| CN105815711A (en) * | 2016-03-24 | 2016-08-03 | 佛山市聚成生化技术研发有限公司 | Iron-supply konjak full vegetable meat analogue and preparing method thereof |
| CN107712915A (en) * | 2017-11-22 | 2018-02-23 | 保定素味珍食品有限公司 | Plain elbow flower and preparation method thereof |
| CN107874263A (en) * | 2017-11-22 | 2018-04-06 | 保定素味珍食品有限公司 | Spicy plain canned Dongpo pork and preparation method thereof |
| CN109820170A (en) * | 2017-11-23 | 2019-05-31 | 北京鑫记伟业食品集团有限公司 | Plain Tung-Po meat and preparation method thereof |
| CN110403058A (en) * | 2019-08-19 | 2019-11-05 | 厦门一三九生物科技有限公司 | A kind of soybean protein steak and preparation method thereof |
| CN111345446A (en) * | 2020-03-04 | 2020-06-30 | 青岛明月海藻集团有限公司 | Seaweed bionic pigskin and preparation method thereof |
| CN111374322A (en) * | 2020-01-17 | 2020-07-07 | 魏先继 | Plant protein meat manufacturing process |
| CN111374321A (en) * | 2020-01-17 | 2020-07-07 | 魏先继 | Vegetable protein artificial meat and preparation method thereof |
| CN112869131A (en) * | 2021-02-25 | 2021-06-01 | 武汉柏辰食品有限公司 | Vegetable protein mutton and its processing technology |
| CN113303396A (en) * | 2021-06-10 | 2021-08-27 | 中国农业科学院农产品加工研究所 | Vegetable protein imitation tripe product and preparation method thereof |
| CN113424951A (en) * | 2021-07-01 | 2021-09-24 | 上海家商信息科技有限公司 | Thirteen-spice plant-based crayfish, cooking bag, coarse grain rice and preparation method |
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Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103355688A (en) * | 2013-08-08 | 2013-10-23 | 刘荣华 | Enhanced quality control meat |
| CN104782786A (en) * | 2015-04-13 | 2015-07-22 | 石屏县帅虹豆制品厂 | Spicy-flavor Shiping dried bean curd and cooking method thereof |
| CN104886499A (en) * | 2015-05-08 | 2015-09-09 | 宁波市素莲食品有限公司 | Maigre fat meat and preparation method thereof |
| CN105454448A (en) * | 2015-11-26 | 2016-04-06 | 宁波市素莲食品有限公司 | Vegetable bacon and preparation method thereof |
| CN105532908B (en) * | 2016-03-21 | 2019-11-26 | 宁波市素莲食品有限公司 | Plain streaky pork |
| CN105532908A (en) * | 2016-03-21 | 2016-05-04 | 宁波市素莲食品有限公司 | Vegetarian streaky pork |
| CN105815711A (en) * | 2016-03-24 | 2016-08-03 | 佛山市聚成生化技术研发有限公司 | Iron-supply konjak full vegetable meat analogue and preparing method thereof |
| CN107712915A (en) * | 2017-11-22 | 2018-02-23 | 保定素味珍食品有限公司 | Plain elbow flower and preparation method thereof |
| CN107874263A (en) * | 2017-11-22 | 2018-04-06 | 保定素味珍食品有限公司 | Spicy plain canned Dongpo pork and preparation method thereof |
| CN109820170A (en) * | 2017-11-23 | 2019-05-31 | 北京鑫记伟业食品集团有限公司 | Plain Tung-Po meat and preparation method thereof |
| CN110403058A (en) * | 2019-08-19 | 2019-11-05 | 厦门一三九生物科技有限公司 | A kind of soybean protein steak and preparation method thereof |
| CN111374322A (en) * | 2020-01-17 | 2020-07-07 | 魏先继 | Plant protein meat manufacturing process |
| CN111374321A (en) * | 2020-01-17 | 2020-07-07 | 魏先继 | Vegetable protein artificial meat and preparation method thereof |
| CN111345446A (en) * | 2020-03-04 | 2020-06-30 | 青岛明月海藻集团有限公司 | Seaweed bionic pigskin and preparation method thereof |
| CN112869131A (en) * | 2021-02-25 | 2021-06-01 | 武汉柏辰食品有限公司 | Vegetable protein mutton and its processing technology |
| CN113303396A (en) * | 2021-06-10 | 2021-08-27 | 中国农业科学院农产品加工研究所 | Vegetable protein imitation tripe product and preparation method thereof |
| CN113424951A (en) * | 2021-07-01 | 2021-09-24 | 上海家商信息科技有限公司 | Thirteen-spice plant-based crayfish, cooking bag, coarse grain rice and preparation method |
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Application publication date: 20110727 |