CN102461726A - Method for continuous production of tissue protein food - Google Patents
Method for continuous production of tissue protein food Download PDFInfo
- Publication number
- CN102461726A CN102461726A CN2010105332537A CN201010533253A CN102461726A CN 102461726 A CN102461726 A CN 102461726A CN 2010105332537 A CN2010105332537 A CN 2010105332537A CN 201010533253 A CN201010533253 A CN 201010533253A CN 102461726 A CN102461726 A CN 102461726A
- Authority
- CN
- China
- Prior art keywords
- food
- histone
- moisture
- parts
- water
- 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
Images
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The present invention relates to a method for continuous production of a tissue protein food, tissue protein, and a food containing the tissue protein or a food prepared by the method. According to the present invention, the method of the present invention has characteristics of convenience, rapidness and energy saving; the produced food does not has bean state and beany flavor, and has characteristics of good taste, tissue structure similar to meat, good toughness, elasticity, high protein, low fat, nutrition and health. In addition, the food can be eaten after package opening, rapid stir-frying or instant cooking, and is convenient to eat, and the guarantee period at the room temperature is long.
Description
Technical field
The invention belongs to food processing technology field, relate to histone foods packed in carton containers packaged convenience food and production technology thereof that a kind of serialization is produced.
Background technology
Histone is to be primary raw material with vegetable protein (soybean protein, wheat gluten, peanut protein etc.), a kind of protein food of producing through extrusion technique.Histone has structural state similar with meat and chewiness, and protein content is high, and fat content is low, does not contain cholesterol.Histone added to replace meat proteins in the food; The research and development simulation replaces the full vegetable food of meat; Satisfy the vegetarian, because of the limited crowd's of religious belief diet dietetic requirement, the healthy food of exploitation high protein low cholesterol is direction and the trend that histone is used.
On market, the processing mode of histone food has two kinds usually now: 1. low moisture processing technology; 2. high-moisture processing technology.
1. low moisture processing technology
The low moisture processing technology is meant the histone dry material (moisture is not more than 10%) that obtains after extrusion technique (moisture that gets into the extruder material is lower than 40%) extrusion modling of raw material process low moisture and the drying; Carry out process such as rehydration, seasoning, boiling, culinary art, be processed into the technical process of edible product.
The advantage of low moisture processing technology is: moisture content of material is low, and is not perishable, long shelf-life, convenient transportation.But shortcoming is: 1. drying materials needs a large amount of energy consumptions, increases cost; 2. dry material must pass through the rehydration processing in first being processed, and the degree of rehydration is difficult for grasping, soft excessively easily rotting, not enough easily hard core; 3. drying materials rehydration again, waste water resource; 4. the material rehydration need be used a large amount of water logging bubbles, can produce a lot of organic wastewaters; 5. soak and finish, need to dry excessive moisture, increase power consumption; 6. rehydration needs the long time, and process is loaded down with trivial details, and is consuming time, power consumption, poor continuity.
The example of low moisture processing is following: Wang Zaisheng " producing the method for U.S. chicken feed article with textured soybean protein and mashed chicken bone " (CN1076594A), wherein used method is that textured soybean protein is immersed in 95 ℃-97 ℃ the hot water, soaks 40 minutes to 1 hour; " Plain red meat and its preparation method " of Liu Dingshan (CN1505944A) wherein soaks the moulding histone that cools off naturally 3-4 hour in the liquid seasoning of boiling, and makes semi-finished product tasty, pulls product again out and in centrifuge, dewaters, and keeping moisture is 10%; Yang Zhichao " a kind of vegetarian diet processing method and the vegetarian diet goods of producing with this method " (CN1393169A); It adopts textured vegetable protein: water=more than 1: 3 times; Need 2-6 hour approximately with the histone rehydration, main effect makes textured vegetable protein fully absorb water to the soft no lump of raw material.
2. high-moisture processing technology
High-moisture processing is meant the product that raw material is obtained after through high-moisture extrusion technique (moisture that gets into the extruder material is greater than 40%) extrusion modling, freezing rapidly, cold chain transportation, cold chain preservation or directly seasoning, cooks, is processed into the technical process of edible product.
The advantage of high-moisture processing is: do not need rehydration before the processing, save time conveniently, institutional framework and good mouthfeel have the high simulated effect of meat.But shortcoming is: 1. product moisture content is higher, and putrid and deteriorated easily, shelf life is shorter, and cold chain is walked in the storage of product, transportation, sale, and operating cost is higher; 2. need thaw before the cooking, be inappropriate for convenient instant; 3. the processing of product is higher to environmental requirement, and the possibility of microbial contamination is bigger.
The example of high-moisture processing is following: Zhu Xiuqing, Li Jiadong etc.; " soy protein texturization meat-imitation product and preparation method thereof " (CN101473966A); The method that is wherein adopted is: extruding obtains fibrous soybean protein through high-moisture, then product is put into refrigerator and cooled rapidly and freezes.For beans flavors and the beany flavor of covering fibrous product, also need through pickling, technical process such as stew in soy sauce, colouring, baking.Pickling tasty process is fibrous soybean protein to be put into well-done baste soak, and pickled 10 hours for 20 ℃, and each sample seals with preservative film when pickling, and prevents that the surface is air-dry or has other pollutants to get into.Stew in soy sauce process need 1 hour, baking process need 45 minutes.It is thus clear that the fussy degree of its process.
At present, the middle and high end convenient dress histone product towards family also is in the starting stage in market at home.If will pass through the histone of extruding, directly add batching, pack, sealing, sterilization processing such as flavoring, but make the retort pouch that normal temperature is preserved, have great practical value.Its advantage is: 1. suitable continuous suitability for industrialized production, processing need not to soak for a long time rehydration, dry the superfluous water technical process of grading, and saves time, and saves energy consumption; 2. save the dry step of wet feed, save dry required energy consumption and cost; 3. tasty seasoning process simple and fast, food flavor good mouthfeel, technical process are continuous; 4. need not course of defrosting, instant bagged, convenient and swift, simply to cook if add a small amount of other food materials again, local flavor is better; 5. need not cold chain transportation and sale, the shelf-life under the normal temperature is just very long, reduces operating cost; 6. the product food flavor is good, no beans flavor and beany flavor, and institutional framework, mouthfeel have the simulated effect of similar meat.In a word, the instant property of product improves greatly, is fit to very much the allegro life style of modern society.
Summary of the invention
Therefore; The present invention provides a kind of prescription of histone foods packed in carton containers packaged convenience food and the technology of serialization processing; This technology has simple and efficient and energy-conservation characteristics; And, but the product of production does not have that beans flavor and beany flavor, food flavor are good, institutional framework, good toughness with similar meat, bite, high protein, low fat, nutrient health, not only instant bagged but also can fry soon and fast food culinary art, instant, normal temperature long shelf-life are arranged.
The application provides a kind of histone, and said histone contains low-temperature defatted bean powder, soybean protein isolate, Gluten and starch, and in weight portion, the proportioning of said low-temperature defatted bean powder, soybean protein isolate, Gluten and starch is following:
Low-temperature defatted bean powder 50-80 part
Soybean protein isolate 10-30 part
Gluten 5-20 part
Starch 5-15 part.
In a specific embodiment, the application's histone adopts low moisture extrusion process of the present invention or high-moisture extrusion process to prepare.
The application provides a kind of food, and said food contains the application's histone, water and salt, and in weight portion, the proportioning of composition, water and salt is following described in the said food:
Histone (dry weight) 15-35 part
Water 60-70 part
Salt 1.0-3.0 part.
In a specific embodiment, said food also comprises and is selected from following flavoring: monosodium glutamate, soy sauce, vinegar, cooking wine, sugar, converted starch, protolysate, vegetable oil, spice and flavoring essence.
In weight portion, its consumption was selected from following scope when said flavoring existed in a specific embodiment:
Monosodium glutamate 0.2-2.5 part
Soy sauce 1.0-3.5 part
Vinegar 1.0-3.5 part
Cooking wine 1.0-3.0 part
Sugar 0.3-2.5 part
Converted starch 0.3-1.6 part
Protolysate 0.12-0.25 part
Vegetable oil 0.50-1.0 part.
In a specific embodiment, said food is foods packed in carton containers packaged convenience food form, and the vacuum in the packaging bag is between 0.06MPa～0.08MPa.
The method that the application provides a kind of production to contain the food of histone, said method comprises:
(1) the histone raw material that contains low-temperature defatted bean powder, soybean protein isolate, Gluten, starch and water is pushed, obtain the histone wet feed; With
(2) with histone wet feed and the water and the flavoring for mixture of step (1) gained, sterilize in the vacuum packaging bag of packing into then, the cooling back obtains said food.
In a specific embodiment, said extruding is low moisture extruding, extruding gained histone wet feed directly with water and flavoring for mixture or after under 130-160 ℃ oily warm fried 0.5-4 minute again with water and flavoring for mixture.
In a specific embodiment, said extruding is the high-moisture extruding, and extruding gained histone wet feed directly mixes with flavoring and suitable quantity of water.
In a specific embodiment, the vacuum in the said vacuum bag bag is 0.06-0.08MPa.
The application also comprises the food that adopts the said method of the application to prepare.
The processing method that the present invention proposes has been avoided the defective of existing method, and its main good effect is following:
1. compare with existing low moisture processing technology, low moisture extrusion-processing technology of the present invention has saved the rehydration step, has saved process time, reduces the microbial contamination risk, realizes the production serialization.
2. compare with existing high-moisture processing technology; High-moisture extrusion-processing technology of the present invention has been avoided the cold chain transportation of product, the defective that stores; Practice thrift cost; Complex processes such as the tasty process of product need not to pickle for a long time, stew in soy sauce, the simple problem that still can avoid beans flavor, beany flavor of product processing technique.
3. through high pressure steam sterilization, do not add any anticorrisive agent, normal temperature condition can long preservation.
4. through improving the flavoring prescription, though conditions of cooking through the high temperature high cooking, the product adhesion is easy to disperse, institutional framework and outward appearance are good.
5. the product instant bagged is convenient, has organoleptic indicators such as good food flavor, institutional framework, mouthfeel, toughness, no beans flavor and beany flavor.
6. but product fast cooking is also gone into pot and is refueled and can propagandize soon for edible.As add simple garnishes, and to fry soon like green onion, local flavor is better.
Description of drawings
Fig. 1 has shown histone product processes route map.
The specific embodiment
The application provides a kind of histone, and this histone contains low-temperature defatted bean powder, soybean protein isolate, Gluten and starch.Can low-temperature defatted bean powder, soybean protein isolate, Gluten, starch that this area is conventional be used for the application, for example, can adopt low-temperature defatted bean powder, soybean protein isolate, Gluten, the starch in commercially available source.For example; Low-temperature defatted bean powder can be available from Goldensea Foodstuff Industries Co., Ltd.; Soybean protein isolate can be available from Gushen Biological Technology Group Co., Ltd.; Model GS5000, Gluten can be available from Henan lotus flower Gluten Co., Ltd, and starch can be available from Changli County starch Co., Ltd of Hebei Yulong group.
In weight portion, the proportioning of low-temperature defatted bean powder, soybean protein isolate, Gluten and starch is following in the histone:
Low-temperature defatted bean powder 50-80 part
Soybean protein isolate 10-30 part
Gluten 5-20 part
Starch 5-15 part
In other embodiments; The consumption of low-temperature defatted bean powder can not wait for for example 55-75 weight portion, 55-70 weight portion, 60-70 weight portion; The consumption of soybean protein isolate can not wait for 10-25 weight portion, 10-20 weight portion, 15-20 weight portion; The consumption of Gluten can not wait for 5-15 weight portion, 10-15 weight portion, and the consumption of starch can not wait for the 5-10 weight portion.
Can adopt said components and proportioning thereof to prepare the application's histone.The application's histone production technology can comprise at first mixes low-temperature defatted bean powder, soybean protein isolate, Gluten and starch in proportion, sends into quality-adjusting device through feeder, adds that water is modified to mix, and gets into the twin (double) screw extruder extrusion modling afterwards.Through conditions such as adjustment moisture, screw speed, barrel zone temperature, feeding capacity, mold shape, can produce difform low moisture extrusion tissue's albumen and high-moisture extrusion tissue albumen.Wherein the high-moisture extruded product need be installed the cooling die head at extruder outlet, gives product fibrous structure.
Can adopt low moisture extrusion process and high-moisture extrusion process to produce histone respectively.Among the application, term " low moisture extruding " technology is meant: the moisture that gets into the extruder material is lower than 40 weight %; " high-moisture extruding " is meant: the moisture that gets into the extruder material is greater than 40 weight %, and, be the moisture that keeps in the material, give the high simulation architecture of product meat, the exit of extruder must increase the cooling die head make the product approval fibrillatable.
Through its moisture of the application's histone that the production of low moisture extrusion process obtains about 20～30 weight %.Through the moisture of the application's histone that the production of high-moisture extrusion process obtains about 40～55 weight %.
Therefore the rational proportion of the application's low-temperature defatted bean powder, soybean protein isolate, Gluten, starch material gives the good mouthfeel of histone, bite, toughness and institutional framework, has the simulated effect of meat.
The method that the application provides a kind of production to contain the food of histone, said method comprises:
(1) the histone raw material that contains low-temperature defatted bean powder, soybean protein isolate, Gluten, starch and water is pushed, obtain histone wet feed through extruding; With
(2) with histone wet feed and the water and the flavoring for mixture of step (1) gained, sterilize in the vacuum packaging bag of packing into then, the cooling back obtains said food.
Extruding can be low moisture extruding, extruding gained histone wet feed directly with suitable quantity of water and flavoring for mixture or under 130-160 ℃ oily warm fried 0.5-4 minute or again with suitable quantity of water and flavoring for mixture.
Extruding also can be the high-moisture extruding, and extruding gained histone wet feed directly mixes with flavoring and suitable quantity of water.
Among this paper, the amount of the water that " suitable quantity of water " refers to be added makes the moisture of final products between 60-70 weight %.
The product that mixes the back gained packed into sterilize in the vacuum packaging bag.Vacuum can be 0.06-0.08MPa in the bag of vacuum packaging bag, for example, and 0.06-0.07 or 0.07-0.08MPa.
But carry out under 121-125 ℃ of the temperature of sterilization, constant temperature 5-15 minute, steam pressure can be 2.0-2.3 atmospheric pressure.
The histone raw material can use the application's the composition that is used to prepare histone to prepare.Particularly; After each component (low-temperature defatted bean powder, soybean protein isolate, Gluten, starch) of the application's histone mixed by proportioning; (for example, in the low moisture extrusion process, the amount of the water of adding makes the moisture in the gained histone raw material be lower than 40 weight % to add entry in proportion; The water yield that in the high-moisture extruding, is added then makes the moisture in the gained histone raw material be higher than 40 weight %), can carry out extrusion process after quality-adjusting device is modified.
Pack into behind the vacuum packaging bag (retort pouch), can add an amount of water and flavoring.Flavoring is optional from salt, monosodium glutamate, soy sauce, vinegar, cooking wine, sugar, converted starch, protolysate, vegetable oil, spice and flavoring essence etc.These flavorings all are commercially available, and the application does not have particular determination to the concrete brand of these conditions.For example, converted starch can be available from peak starch chemistry Co., Ltd, model DWS; Protolysate can be available from Aipu Food Industry Co., Ltd., Shanghai, and model is meat flavor property HVP-MF1.
Fig. 1 has shown the production process route figure of the application's the food that contains histone, also lists the concrete steps of existing already known processes simultaneously.
Can know by Fig. 1; In low moisture extrusion process of the present invention; Go out histone wet feed (moisture is about 20～30 weight %) after the extruder directly mix with flavoring and suitable quantity of water, perhaps fried in short-term (oily temperature 130-160 ℃; Time 0.5-4 minute) back mixes with flavoring and suitable quantity of water, and vacuum-packed then (vacuum is 0.06-0.08MPa in the bag) becomes a high pressure steam sterilization behind the bag.In the high-moisture extrusion process, from the high-moisture tissue protein product that extruder comes out, the retort pouch of directly packing into adds suitable quantity of water and flavoring, and vacuum-packed autoclaving promptly obtains product after the cooling.
Following table has gathered the difference between technology of the present invention and the existing already known processes:
Wherein, CN1393169A is the example of Yang Zhichao " a kind of vegetarian diet processing method and the vegetarian diet goods of producing with this method ", and CN101473966 is the example of " soy protein texturization meat-imitation products and preparation method thereof " such as Zhu Xiuqing, Li Jiadong.
Compare with the low moisture processing technology; Low moisture extrusion process of the present invention need not the drying course of wet feed, and is not only energy-conservation, and water saving (having kept the moisture of 10%-20 weight % in the material); Save long reconstitution process; Avoid the hard core and soft the rotting of the inhomogeneous generation of rehydration, guaranteed good mouthfeel, realized the serialization of technology.Compare with the high-moisture processing technology; High-moisture extrusion process of the present invention has been avoided the sale of product and has been transported cold chain, and reprocessing shortcoming such as thaw has and reduces the advantage of saving operating cost; Seasoning process also need not to pickle for a long time processes such as stew in soy sauce, and edible culinary art is convenient and swift.In addition, the low moisture extrusion process among the present invention has superiority equally for the processing of low moisture extruding and dried histone siccative.
Therefore, the application also provides a kind of food, and said food contains the application's histone, water and salt, and in weight portion, the proportioning of composition, water and salt is following described in the said food:
The application's histone (dry weight) 15-35 part
Water 60-70 part
Salt 1.0-3.0 part.
The application's food comprises also that to be selected from the following flavoring any one multiple or whole: monosodium glutamate, soy sauce, vinegar, cooking wine, sugar, converted starch, protolysate, vegetable oil, spice and flavoring essence.
In a specific embodiment, the application's food contains the application's histone, water, salt and soy sauce.In other embodiments, the application's food contains the application's histone, water, salt, and monosodium glutamate, soy sauce, vinegar, cooking wine, sugar, converted starch, protolysate, vegetable oil, spice and/or flavoring essence.
When containing said flavoring, its consumption can be selected from following scope, and for example, in the application's of 15-35 weight portion histone (dry weight), the consumption of monosodium glutamate can be 0.2-2.5 part; The consumption of soy sauce can be 1.0-3.5 part; The consumption of vinegar can be 1.0-3.5 part; The consumption of cooking wine can be 1.0-3.0 part; The consumption of sugar can be 0.3-2.5 part; The consumption of converted starch can be 0.3-1.6 part; The consumption of protolysate can be 0.12-0.25 part; The consumption of vegetable oil can be 0.50-1.0 part.The consumption of spice and flavoring essence can be adjusted according to required different flavor.
In a specific embodiment, the application's food contains following composition (in weight portion):
Histone (dry weight) 15-35 part
Water 60-70 part
Salt 1.0-3.0 part
Monosodium glutamate 0.2-2.5 part
Soy sauce 1.0-3.5 part
Vinegar 1.0-3.5 part
Cooking wine 1.0-3.0 part
Sugar 0.3-2.5 part
Converted starch 0.3-1.6 part
Protolysate 0.12-0.25 part
Vegetable oil 0.50-1.0 part
Spice is an amount of
The flavoring essence trace.
Term " dry weight " refers to disregard the weight of moisture in the histone.
The application's food can adopt foods packed in carton containers packaged convenience food form, and that the histone product form in the packaging bag has is thread, sheet, bulk etc.The sectional area of thread product is circular or square, has certain length; Sheet products is square, has certain thickness; Bulk product is for having certain thickness irregular cycle fritter.
The application also comprises employing the application prepared histone that obtains and the food that contains histone.
Below will present invention is described with the mode of specific embodiment.Should be understood that the application is not limited to these specific embodiment.Employed each composition is the product that can buy on the market among the following embodiment, and its consumption unit also is the conventional unit in this area.Should be understood that the used term of the application " comprises ", its implication of similar terms such as " containing " also comprise " by ... form ", " by ... constitute " meaning.
The specific embodiment
Comparative example 1
The histone siccative is chosen wise Greentex-600 series plain shredded meat (it basic composition is: moisture 8.0%, protein 50%, crude fat 1.0%, ash content 1.0%, crude fibre 2.8%) far away.Respectively according to soaking rehydration technology and comparing test with continuous process.
Soak the rehydration engineer testing: get wise Greentex-600 series 100 parts of plain shredded meat siccatives (by weight) far away, add 500 parts of entry, soaking at room temperature 1 hour is pulled out with the filter cloth parcel, dries surface moisture in the drier, the retort pouch of packing into.Add flavoring: 3 parts of salt, 3 parts of vinegar, 3 parts in soy sauce, 3 parts of monosodium glutamates, 3 parts of vegetable oil, 3 parts of converted starches, 1.5 parts of sugar, 0.5 part of protolysate, 0.24 part of cumin, 0.02 part of beef flavor.Vacuum packaging, vacuum 0.08MPa in the bag.Become bag product high pressure steam sterilization, sterilising conditions is 121 ℃, 15min, and after sterilization finished, the back-pressure cooling got product.
Engineer testing of the present invention: get 100 parts of the plain shredded meat siccatives of wise Greentex-600 series far away, the retort pouch of packing into adds 300 parts of water.Add flavoring: 3 parts of salt, 3 parts of vinegar, 3 parts in soy sauce, 3 parts of monosodium glutamates, 3 parts of vegetable oil, 3 parts of converted starches, 1.5 parts of sugar, 0.5 part of protolysate, 0.24 part of cumin, 0.02 part of beef flavor.Vacuum packaging, vacuum 0.08MPa in the bag.Become bag product high pressure steam sterilization, sterilising conditions is 121 ℃, 15min, and after sterilization finished, the back-pressure cooling got product.
Finished product is carried out subjective appreciation and contrast.The result sees the following form 1.
Comparative example 2
The histone siccative is chosen wise Greentex-600 series plain shredded meat (it basic composition is: moisture 8.0%, protein 50%, crude fat 1.0%, ash content 1.0%, crude fibre 2.8%) far away.Respectively according to soaking rehydration technology and comparing test with continuous process.
Soak the rehydration engineer testing: get 100 parts of the plain shredded meat siccatives of wise Greentex-600 series far away, add 500 parts of water, soaking at room temperature 6 hours is pulled out with the filter cloth parcel, dries surface moisture in the drier, the retort pouch of packing into.Add flavoring: 3 parts of salt, 3 parts of vinegar, 3 parts in soy sauce, 3 parts of monosodium glutamates, 3 parts of vegetable oil, 3 parts of converted starches, 1.5 parts of sugar, 0.5 part of protolysate, 0.24 part of cumin, 0.02 part of beef flavor.Vacuum packaging, vacuum 0.08MPa in the bag.Become bag product high pressure steam sterilization, sterilising conditions is 121 ℃, 15min, and after sterilization finished, the back-pressure cooling got product.
Engineer testing of the present invention: get 100 parts of the plain shredded meat siccatives of wise Greentex-600 series far away, the retort pouch of packing into adds 300 parts of water.Add flavoring: 3 parts of salt, 3 parts of vinegar, 3 parts in soy sauce, 3 parts of monosodium glutamates, 3 parts of vegetable oil, 3 parts of converted starches, 1.5 parts of sugar, 0.5 part of protolysate, 0.24 part of cumin, 0.02 part of beef flavor.Vacuum packaging, vacuum 0.08MPa in the bag.Become bag product high pressure steam sterilization, sterilising conditions is 121 ℃, 15min, and after sterilization finished, the back-pressure cooling got product.
Finished product is carried out subjective appreciation and contrast.The result sees the following form 1:
Table 1
Comparative example 3
Adopt the 3. low-temperature defatted bean powder+soybean protein isolate of the 2. low-temperature defatted bean powder+soybean protein isolate of 1. low-temperature defatted bean powder+three kinds of different material compound modes of Gluten+starch respectively; Through low moisture extrusion process of the present invention and high-moisture extrusion process organization of production protein raw materials, that its product form has is thread, sheet, bulk.Extrusion equipment adopt the production line and the parameter in beneficial Hai Jiali workshop with parameter.
Compound mode is 1.: 100% low-temperature defatted bean powder
Compound mode is 2.: 80% low-temperature defatted bean powder+20% soybean protein isolate
Compound mode is 3.: 70% low-temperature defatted bean powder+15% soybean protein isolate+10% Gluten+5% starch
The result shows; After adopting low-temperature defatted bean powder, soybean protein isolate, Gluten, the extruding of starch proportioning in the histone composition of raw materials; Give the chewiness of the similar meat of histone, behind autoclave sterilization, still can keep good stinging to feel bite and structural state.Comparing result table 2:
Table 2
Comparative example 4
With the raw meal that contains 70 parts of low-temperature defatted bean powderes, 15 parts of soybean protein isolates, 10 parts of Glutens and 5 parts of starch that mixes; Modified in the low moisture extrusion process according to the moisture of weight 30%; Modified in the high-moisture extrusion process according to the moisture of weight 45%; The extruder extrusion modling obtains low moisture histone wet feed and high-moisture fibr tissue albumen.
Get above-mentioned semi-finished product histone a certain amount of (dry weight is 100 parts) respectively, add flavoring: 3 parts of salt, 3 parts of vinegar, 3 parts in soy sauce, 3 parts of monosodium glutamates, 3 parts of vegetable oil, 3 parts of converted starches, 1.5 parts of sugar, 0.5 part of protolysate, 1.0 parts in capsicum, 0.02 part of chicken essence.Add water respectively, regulate moisture (in weight %) and be respectively 50%, 55%, 60%, 65%, 70%, 75%.Vacuum packaging, vacuum 0.06MPa in the bag.Become bag product high pressure steam sterilization, sterilising conditions is 121 ℃, 10min, and after sterilization finished, the back-pressure cooling got product.
Succulence to sample is estimated.Moisture is seen table 3 to the influence of mouthfeel:
Table 3
Above result shows that when moisture was in 60-70 weight % scope, the mouthfeel and the succulence of product were better.
Comparative example 5
With the raw meal that contains 70 parts of low-temperature defatted bean powderes, 15 parts of soybean protein isolates, 10 parts of Glutens and 5 parts of starch that mixes; Modified in the low moisture extrusion process according to the moisture of weight 30%; Modified in the high-moisture extrusion process according to the moisture of weight 45%; The extruder extrusion modling obtains low moisture histone wet feed and high-moisture fibr tissue albumen.
Get above-mentioned semi-finished product histone a certain amount of (its dry weight is 100 parts) respectively, add certain water gaging (make final products in moisture total amount be 240 parts) respectively, add flavoring: 3 parts of vinegar; 3 parts in soy sauce, 3 parts of monosodium glutamates, 2 parts of vegetable oil; 3 parts of converted starches, 1.5 parts of sugar, 0.5 part of protolysate; 1.0 parts in capsicum, 0.02 part of chicken essence.With salt, regulate salt content (in weight %) and be respectively 0%, 0.5%, 1.0%, 2.0%, 3.0%, 4.0%, 5.0%, 6.0% respectively.Vacuum packaging, vacuum 0.07MPa in the bag.Become bag product high pressure steam sterilization, sterilising conditions is 121 ℃, 10min, and after sterilization finished, the back-pressure cooling got product.
Dispersiveness and mouthfeel to product are estimated.
The addition of salt is seen table 4 to the saline taste of dispersed and food flavor:
Table 4
Above result shows that the addition of salt is when 1.0 weight % are above, and the dispersiveness of product is improved obviously, adhesion, but the content of salt is too high, is difficult on the too salty mouthfeel accept.So salt content is comparatively suitable at 1.0 weight %-3.0 weight %.
Through the proportioning of flavorings such as moisture, salt, vinegar, soy sauce, protolysate, spice, essence, further improved the dispersiveness of product, improved the adhesion situation, avoided beans flavor and beany flavor, give the good mouthfeel of product, food flavor and outward appearance.
Comparative example 6
With mixing the raw meal that contains 50 parts of low-temperature defatted bean powderes, 20 parts of soybean protein isolates, 15 parts of Glutens and 10 parts of starch; The low moisture extrusion process is modified according to the moisture of weight 30%; The high-moisture extrusion process is modified according to the moisture of weight 45%; The extruder extrusion modling obtains low moisture histone wet feed and high-moisture fibr tissue albumen.
Get 32 parts of histones (dry weight) respectively, add 62 parts in water (total moisture in the finished product), add flavoring: 1.0 parts of salt, 1.0 parts of vinegar; 1.0 parts in soy sauce, 1.0 parts of monosodium glutamates, 1.0 parts of vegetable oil, 0.35 part of converted starch; 0.5 part of sugar, 0.15 part of protolysate, capsicum is an amount of, the chicken essence trace.0.05MPa, 0.06MPa, 0.07MPa, 0.08MPa, 0.07MPa are pumped in vacuum packaging respectively.Become bag product high pressure steam sterilization, sterilising conditions is 121 ℃, 10min, and after sterilization finished, the back-pressure cooling got product.
Analyze the influence of the interior vacuum of bag to dispersiveness, the result sees table 5:
Table 5
Above result shows that when vacuum was between 0.06MPa-0.08MPa in the bag, flavoring moisture etc. can make moisture and flavoring absorption evenly under the state of suitable hard-pressed bale; Though through high temperature and high pressure steam sterilization, favorable dispersibility, adhesion; Be not crushed food flavor color and luster homogeneous.
Embodiment 7
With mixing the raw meal that contains 50 parts of low-temperature defatted bean powderes, 20 parts of soybean protein isolates, 20 parts of Glutens and 15 parts of starch; The low moisture extrusion process is modified according to the moisture of weight 30%; The high-moisture extrusion process is modified according to the moisture of weight 55%; The extruder extrusion modling obtains low moisture histone wet feed and high-moisture fibr tissue albumen.
Get 15 parts of histones (dry weight), add 70 parts in water (total water in the finished product), add flavoring: 3 parts of salt, 1 part of vinegar, 3 parts in soy sauce, 2 parts of monosodium glutamates, 1.5 parts of converted starches, 2.5 parts of sugar, 0.25 part of protolysate, 1 part of vegetable oil, 0.75 part in capsicum, beef flavor trace.Vacuum packaging, vacuum 0.07MPa.Become bag product high pressure steam sterilization, sterilising conditions is 125 ℃, 5min, and after sterilization finished, the back-pressure cooling got product.Normal temperature is preserved.
Embodiment 8
With the raw meal that contains 80 parts of low-temperature defatted bean powderes, 10 parts of soybean protein isolates, 5 parts of Glutens and 5 parts of starch that mixes; The low moisture extrusion process is modified according to the moisture of weight 30%; The high-moisture extrusion process is modified according to the moisture of weight 45%; The extruder extrusion modling obtains low moisture wet feed histone and high-moisture fibr tissue albumen.
Get 35 parts of histones (butt), add 60 parts in water (total water), add flavoring: 1.0 parts of salt, 1.0 parts of vinegar, 1.0 parts in soy sauce, 0.2 part of monosodium glutamate, 0.3 part of converted starch, 0.3 part of sugar, 0.2 part of protolysate, 0.8 part of vegetable oil, 0.20 part in capsicum, pork essence trace.Vacuum packaging, vacuum 0.06MPa.Become bag product high pressure steam sterilization, sterilising conditions is 123 ℃, 10min, and after sterilization finished, the back-pressure cooling got product.Normal temperature is preserved.
Embodiment 9
With the raw meal that contains 80 parts of low-temperature defatted bean powderes, 10 parts of soybean protein isolates, 5 parts of Glutens and 5 parts of starch that mixes, it is modified to press 30% heavy moisture of raw material, and the extrusion modling of low moisture extrusion process obtains low moisture extrusion tissue albumen wet feed.
Get 35 parts of low moisture histone wet feeds (dry weight), fried in short-term: 150 ℃ of oil temperature, drain at 30 seconds time.Add 60 parts in water (total water in the finished product), add flavoring: 1.0 parts of salt, 1.0 parts of vinegar, 1.0 parts in soy sauce, 0.2 part of monosodium glutamate, 0.3 part of converted starch, 0.3 part of sugar, 0.2 part of protolysate, 1.0 parts in capsicum, pork essence trace.Vacuum packaging, vacuum 0.06MPa.Become bag product high pressure steam sterilization, sterilising conditions is 123 ℃, 10min, and after sterilization finished, the back-pressure cooling got product.
Claims (10)
1. a histone is characterized in that, said histone contains low-temperature defatted bean powder, soybean protein isolate, Gluten and starch, and in weight portion, the proportioning of said low-temperature defatted bean powder, soybean protein isolate, Gluten and starch is following:
Low-temperature defatted bean powder 50-80 part
Soybean protein isolate 10-30 part
Gluten 5-20 part
Starch 5-15 part.
2. a food is characterized in that, said food contains the described histone of claim 1, water and salt, and in weight portion, the proportioning of composition, water and salt is following described in the said food:
Histone (dry weight) 15-35 part
Water 60-70 part
Salt 1.0-3.0 part.
3. food as claimed in claim 2 is characterized in that, said food also comprise be selected from the following flavoring any one or multiple: monosodium glutamate, soy sauce, vinegar, cooking wine, sugar, converted starch, protolysate, vegetable oil, spice and flavoring essence.
4. food as claimed in claim 3 is characterized in that, in weight portion, the consumption of said flavoring is selected from following scope:
Monosodium glutamate 0.2-2.5 part
Soy sauce 1.0-3.5 part
Vinegar 1.0-3.5 part
Cooking wine 1.0-3.0 part
Sugar 0.3-2.5 part
Converted starch 0.3-1.6 part
Protolysate 0.12-0.25 part
Vegetable oil 0.50-1.0 part.
5. like each described food among the claim 2-4, it is characterized in that said food is foods packed in carton containers packaged convenience food form, the vacuum in the packaging bag is between 0.06MPa～0.08MPa.
6. a production contains the method for the food of histone, it is characterized in that said method comprises:
(1) the histone raw material that contains low-temperature defatted bean powder, soybean protein isolate, Gluten, starch and water is pushed, obtain the histone wet feed; With
(2) with histone wet feed and the water and the flavoring for mixture of step (1) gained, sterilize in the vacuum packaging bag of packing into then, the cooling back obtains said food.
7. method as claimed in claim 6 is characterized in that, said extruding is low moisture extruding, extruding gained histone wet feed directly with water and flavoring for mixture or after under 130-160 ℃ oily warm fried 0.5-4 minute again with water and flavoring for mixture.
8. method as claimed in claim 6 is characterized in that, said extruding is the high-moisture extruding, and extruding gained histone wet feed directly mixes with flavoring and suitable quantity of water.
9. like each described method among the claim 6-8, it is characterized in that the vacuum in the said vacuum bag bag is 0.06-0.08MPa.
10. adopt the food that each described method prepares among the claim 6-9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105332537A CN102461726A (en) | 2010-11-05 | 2010-11-05 | Method for continuous production of tissue protein food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105332537A CN102461726A (en) | 2010-11-05 | 2010-11-05 | Method for continuous production of tissue protein food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102461726A true CN102461726A (en) | 2012-05-23 |
Family
ID=46066072
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010105332537A Pending CN102461726A (en) | 2010-11-05 | 2010-11-05 | Method for continuous production of tissue protein food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102461726A (en) |
Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103340360A (en) * | 2013-07-23 | 2013-10-09 | 天津春宇食品配料有限公司 | Delicious and healthy nutritive vegetarian diet and preparation method thereof |
| CN103385313A (en) * | 2013-08-13 | 2013-11-13 | 成都香香嘴食品有限公司 | Seasoning processing technique for spicy capsaicin |
| CN103637098A (en) * | 2013-07-18 | 2014-03-19 | 安阳市福瑞沃菌业有限公司 | Instant soybean protein puffed food |
| CN103766576A (en) * | 2012-10-22 | 2014-05-07 | 李康伟 | Production method for freeze-dried meat product |
| CN105768083A (en) * | 2016-03-24 | 2016-07-20 | 佛山市聚成生化技术研发有限公司 | Seaweed-flavored gluten powder-full vegetarian quick-frozen vegetarian meat and preparation method thereof |
| CN106072669A (en) * | 2016-06-21 | 2016-11-09 | 刘丁山 | The plain meat of Semen sojae atricolor making and processing technology thereof |
| CN107006676A (en) * | 2016-01-27 | 2017-08-04 | 百川生物科技有限公司 | A kind of soybean wire-drawing protein and its production technology |
| CN107114554A (en) * | 2017-04-17 | 2017-09-01 | 祖名豆制品股份有限公司 | A kind of soybean particle albumen |
| CN108323765A (en) * | 2018-02-12 | 2018-07-27 | 中国农业科学院农产品加工研究所 | A kind of Q fluffs cotton raw egg white spirit and preparation method thereof |
| CN108713603A (en) * | 2018-04-10 | 2018-10-30 | 东北农业大学 | A kind of production method of daidzein meat |
| CN110915941A (en) * | 2019-12-09 | 2020-03-27 | 东北农业大学 | Preparation method of high-humidity extruded artificial beef |
| CN112042881A (en) * | 2020-08-17 | 2020-12-08 | 中国农业科学院农产品加工研究所 | Vegetable protein-based air-dried beef and preparation method thereof |
| CN112167425A (en) * | 2020-09-30 | 2021-01-05 | 中国肉类食品综合研究中心 | Vegetable protein dried meat and processing method thereof |
| CN112385735A (en) * | 2020-11-18 | 2021-02-23 | 重庆骄王天然产物股份有限公司 | Nutritional vegetable meat and preparation method thereof |
| CN112515034A (en) * | 2020-11-30 | 2021-03-19 | 临沂山松生物制品有限公司 | Process for processing vegetable chicken fiber food by using soybean protein isolate |
| CN113287720A (en) * | 2021-06-16 | 2021-08-24 | 山西振东五和健康科技股份有限公司 | High-protein bean vermicelli and preparation method thereof |
| CN113455583A (en) * | 2021-06-16 | 2021-10-01 | 山西振东五和健康科技股份有限公司 | Plant protein meat product and preparation method thereof |
| US11382980B2 (en) | 2013-10-08 | 2022-07-12 | Taiyo Kagaku Co., Ltd. | Oil/fat composition containing polyunsaturated fatty acid |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1110514A (en) * | 1995-03-15 | 1995-10-25 | 哈尔滨市金菊食品开发研究所 | Plant albument meat with coarse fibre structure and its production method |
| CN1522597A (en) * | 2003-02-28 | 2004-08-25 | 奚存库 | Composition for preparing soybean meat analogues product |
| CN101473966A (en) * | 2009-01-16 | 2009-07-08 | 黑龙江省大豆技术开发研究中心 | Soy protein texturization meat-imitation product and preparation method thereof |
| CN101536754A (en) * | 2008-03-20 | 2009-09-23 | 奚存库 | Convenient soybean meat simulating stuffing and preparation method thereof |
| CN101874587A (en) * | 2009-11-17 | 2010-11-03 | 刘继明 | Vegetarian lunch meat and preparation method and equipment thereof |
-
2010
- 2010-11-05 CN CN2010105332537A patent/CN102461726A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1110514A (en) * | 1995-03-15 | 1995-10-25 | 哈尔滨市金菊食品开发研究所 | Plant albument meat with coarse fibre structure and its production method |
| CN1522597A (en) * | 2003-02-28 | 2004-08-25 | 奚存库 | Composition for preparing soybean meat analogues product |
| CN101536754A (en) * | 2008-03-20 | 2009-09-23 | 奚存库 | Convenient soybean meat simulating stuffing and preparation method thereof |
| CN101473966A (en) * | 2009-01-16 | 2009-07-08 | 黑龙江省大豆技术开发研究中心 | Soy protein texturization meat-imitation product and preparation method thereof |
| CN101874587A (en) * | 2009-11-17 | 2010-11-03 | 刘继明 | Vegetarian lunch meat and preparation method and equipment thereof |
Non-Patent Citations (1)
| Title |
|---|
| 王洪武等,1: "复合组织蛋白挤压加工工艺的初步研究", 《农业工程学报》 * |
Cited By (20)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103766576A (en) * | 2012-10-22 | 2014-05-07 | 李康伟 | Production method for freeze-dried meat product |
| CN103637098A (en) * | 2013-07-18 | 2014-03-19 | 安阳市福瑞沃菌业有限公司 | Instant soybean protein puffed food |
| CN103637098B (en) * | 2013-07-18 | 2015-05-13 | 安阳市福瑞沃菌业有限公司 | Instant soybean protein puffed food |
| CN103340360A (en) * | 2013-07-23 | 2013-10-09 | 天津春宇食品配料有限公司 | Delicious and healthy nutritive vegetarian diet and preparation method thereof |
| CN103385313A (en) * | 2013-08-13 | 2013-11-13 | 成都香香嘴食品有限公司 | Seasoning processing technique for spicy capsaicin |
| US11382980B2 (en) | 2013-10-08 | 2022-07-12 | Taiyo Kagaku Co., Ltd. | Oil/fat composition containing polyunsaturated fatty acid |
| CN107006676A (en) * | 2016-01-27 | 2017-08-04 | 百川生物科技有限公司 | A kind of soybean wire-drawing protein and its production technology |
| CN105768083A (en) * | 2016-03-24 | 2016-07-20 | 佛山市聚成生化技术研发有限公司 | Seaweed-flavored gluten powder-full vegetarian quick-frozen vegetarian meat and preparation method thereof |
| CN106072669A (en) * | 2016-06-21 | 2016-11-09 | 刘丁山 | The plain meat of Semen sojae atricolor making and processing technology thereof |
| CN107114554A (en) * | 2017-04-17 | 2017-09-01 | 祖名豆制品股份有限公司 | A kind of soybean particle albumen |
| CN108323765A (en) * | 2018-02-12 | 2018-07-27 | 中国农业科学院农产品加工研究所 | A kind of Q fluffs cotton raw egg white spirit and preparation method thereof |
| CN108713603A (en) * | 2018-04-10 | 2018-10-30 | 东北农业大学 | A kind of production method of daidzein meat |
| CN110915941A (en) * | 2019-12-09 | 2020-03-27 | 东北农业大学 | Preparation method of high-humidity extruded artificial beef |
| CN112042881A (en) * | 2020-08-17 | 2020-12-08 | 中国农业科学院农产品加工研究所 | Vegetable protein-based air-dried beef and preparation method thereof |
| CN112167425A (en) * | 2020-09-30 | 2021-01-05 | 中国肉类食品综合研究中心 | Vegetable protein dried meat and processing method thereof |
| CN112385735A (en) * | 2020-11-18 | 2021-02-23 | 重庆骄王天然产物股份有限公司 | Nutritional vegetable meat and preparation method thereof |
| CN112515034A (en) * | 2020-11-30 | 2021-03-19 | 临沂山松生物制品有限公司 | Process for processing vegetable chicken fiber food by using soybean protein isolate |
| CN112515034B (en) * | 2020-11-30 | 2022-07-01 | 临沂山松生物制品有限公司 | Process for processing vegetable chicken fiber food by using soybean protein isolate |
| CN113287720A (en) * | 2021-06-16 | 2021-08-24 | 山西振东五和健康科技股份有限公司 | High-protein bean vermicelli and preparation method thereof |
| CN113455583A (en) * | 2021-06-16 | 2021-10-01 | 山西振东五和健康科技股份有限公司 | Plant protein meat product and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102461726A (en) | Method for continuous production of tissue protein food | |
| CN102524675B (en) | Cooked rice capable of being eaten instantly after being added with water and manufacture method of same | |
| CN102125226B (en) | Novel quick-frozen dumpling and preparation method thereof | |
| Park | Surimi seafood: products, market, and manufacturing | |
| CN103211171B (en) | Instant curing rice with enriched nutrient and preparation method thereof | |
| CN103445237A (en) | Production method for Chinese chestnut full nutrition powder puffed food | |
| CN102266078A (en) | Bone soup fresh ham and preparation method thereof | |
| US20180360085A1 (en) | High-moisture texturized peanut protein and a preparation method thereof | |
| CN101152012A (en) | Compound nourishing fish product | |
| CN103750353B (en) | Chestnut sausage and processing method thereof | |
| CN105285764A (en) | Fish ball containing carrot and processing method thereof | |
| CN104286920A (en) | Chicken bone and flesh kebabs and production process thereof | |
| CN109195459A (en) | The processed food for preparing the method for processed food and being prepared with same method | |
| CN104970270A (en) | Breadcrumbs for fermented meat product and preparation process of breadcrumbs | |
| CN106722319B (en) | Preparation method of puffed duck meat | |
| CN112956633A (en) | Frozen fresh germ rice and preparation method and application thereof | |
| CN103734619B (en) | Salty fresh mushroom scented rice fruit and preparation method thereof | |
| CN111084339A (en) | Processing method of pre-cured Chinese conditioning dish | |
| CN113662086B (en) | Vegetable protein meat pie and preparation method thereof | |
| CN109645369A (en) | A kind of processing method of the Western-style low-salt ham of smoked flavor | |
| CN103211232A (en) | Preparation method of puffing beef | |
| CN102763867B (en) | Meat paste noodle | |
| CN111011577B (en) | Rapid rehydration method for tissue protein | |
| EP0505412B1 (en) | Low calorie meat products and a process for preparing same | |
| CN111587998A (en) | Starch-free chicken breast sausage rich in dietary fibers and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20120523 |