CN103005000A - Method for preparing vegetable beef food - Google Patents

Abstract

A method for preparing a vegetable beef food belongs to the technical field of bean product processing and is characterized in that soybeans are smashed into the granularity of 80 meshes and then evenly blended with low-temperature soy flour, vital gluten, soybean protein isolate, beef powder, salt, water and the like in a certain ratio, and then the mixture is squeezed and puffed to form a bean product similar to the beef in flavor, texture and taste; and the bean product is poached, fried in oil or mixed with other seasonings so that the vegetable beef food different in flavor can be formed.

Description

A kind of preparation method of beef food

Technical field

The present invention relates to a kind of preparation method of beef food, the beef industrialized preparing process is provided, belong to the bean product processing technique field.

Background technology

Soybean is rich in the abundant nutriment such as vegetable protein, isoflavones and calcium iron phosphorus.Contain simultaneously dietary fiber, and do not contain cholesterol, generally being praised is " Tanaka's meat ".

The element meat product can be rated as healthy food take soybean as development of raw materials, and development prospect is wide.

Summary of the invention

The invention provides a kind of beef food and preparation method thereof.After being characterized in that soybean is pulverized batching and mixes thoroughly, form a kind of bean product with local flavor, tissue and mouthfeel of being similar to beef through extrusion, again through quick-boiling water, fried, beef food that spice namely can be made into different taste.

Technical scheme of the present invention is as follows:

A kind of beef food, beef food is made by following raw material by mass percentage:

Soy meal 18-20%

Low temperature soy meal 18-20%

Soybean protein isolate 18-20%

Tanimoto powder 8-12%

Powdered beef 1-2%

Salt 0.03-0.04%

Surplus is water.

Further, a kind of beef food is made by following raw material by mass percentage:

Soy meal 20%

Low temperature soy meal 20%

Soybean protein isolate 20%

Tanimoto powder 10%

Powdered beef 1%

Salt 0.03%

Surplus is water.

Described powdered beef is a kind of food additives, is the flavouring with beef-flavouring.

Described soy meal fineness is not less than 80 orders, and its fat content is 3% ~ 6%, and namely the oil quantity of the soy meal of per 100 grams is 3 ~ 5g.When carrying out preparation of the present invention, if be lower than 3% soy meal with defatted soy flour or fat content, then its surface flatness is poor after the formed product, and the more mouthfeel of disintegrating slag is poor, and product muscle degree ruptures not easily; If adopt fat content to be higher than 6% soy meal, then when mixing because the soy meal fat content is high, disperse inhomogeneously, it is agglomerating to lump easily, and moulding is relatively poor when expanded.Only have that to adopt fat content be 3% ~ 6% soy meal, when then expanded moulding better, the less mouthfeel of smooth surface disintegrating slag is good, and is not easy fracture during moulding.

A kind of preparation method of beef food may further comprise the steps:

(1) soy meal, low temperature soy meal, soybean protein isolate, tanimoto powder, powdered beef, salt and water mixing are got compound;

(2) pour step (1) gained compound into extruder, district's temperature is set at 90 ℃-100 ℃; Two district's temperature are at 140 ℃-150 ℃; Three district's temperature are at 140 ℃-150 ℃; Frequency 45-50HZ, the 20min that heats, the 10min that rises again gets final product the bean product that extrusion goes out to have to be similar to local flavor, tissue and the mouthfeel of beef;

(3) the expanded bean product that go out of step (2) are cut into difformity as required, namely can be made into the beef food of different taste after quick-boiling water, fried, spice.

The bean product that the present invention prepares have local flavor, tissue and the mouthfeel that is similar to beef, and protein content is higher than 30%.

The specific embodiment

Embodiment 1

Take by weighing by mass percentage following raw material:

Fineness is not less than 80 orders, and its fat content is 3% ~ 6% soy meal 18%

Low temperature soy meal 18%

Soybean protein isolate 18%

Tanimoto powder 8%

Powdered beef 1%(is available from Beijing food ingredient Co., Ltd of rich nation)

Salt 0.04%

Surplus is water.

The method for preparing beef food may further comprise the steps:

(1) fineness is not less than 80 orders, its fat content is that 3% ~ 6% soy meal, low temperature soy meal, soybean protein isolate, tanimoto powder, powdered beef (available from Beijing food ingredient Co., Ltd of rich nation), salt and water mixing get compound;

(2) pour step (1) gained compound into extruder, district's temperature is set at 90 ℃-100 ℃; Two district's temperature are at 140 ℃-150 ℃; Three district's temperature are at 140 ℃-150 ℃; Frequency 45-50HZ, the 20min that heats, the 10min that rises again gets final product the bean product that extrusion goes out to have to be similar to local flavor, tissue and the mouthfeel of beef; The bean product that the present invention prepares have local flavor, tissue and the mouthfeel that is similar to beef, and protein content is higher than 30%.

(3) the expanded bean product that go out of step (2) are cut into difformity as required, namely can be made into the beef food of different taste after quick-boiling water, fried, spice.

A cutting: the on demand shape cutting of bean product that extrusion is gone out.

B quick-boils water: water temperature control 85 ℃ ± 5, quick-boil water to the surface whiting, middle without till the hard-core, quick-boil behind the water drop to the surface without obviously water stain.

C is fried: 120 ℃ of frying temperatures, frying 10min-15min, fried rear product are pulled out first to be placed on and are drained the even cooling in stand on the rack, and fried rear moisture control is between 32%-36%.

D spice: the beef food of making different taste according to the different taste spice.

Embodiment 2

The preparation method of beef food is example 1 simultaneously, and the proportioning of different is by mass percentage raw material is as follows:

Fineness is not less than 80 orders, and its fat content is 3% ~ 6% soy meal 20%

Low temperature soy meal 20%

Soybean protein isolate 20%

Tanimoto powder 10%

Powdered beef 1%(is available from Beijing food ingredient Co., Ltd of rich nation)

Salt 0.03%

Surplus is water.

Embodiment 3

The preparation method of beef food is example 1 simultaneously, and the proportioning of different is by mass percentage raw material is as follows:

Fineness is not less than 80 orders, and its fat content is 3% ~ 6% soy meal 20%

Low temperature soy meal 20%

Soybean protein isolate 20%

Tanimoto powder 12%

Powdered beef 2%(is available from Beijing food ingredient Co., Ltd of rich nation)

Salt 0.04%

Surplus is water.

Claims (5)

1. beef food, it is characterized in that: beef food is made by following raw material by mass percentage:

Soy meal 18-20%

Low temperature soy meal 18-20%

Soybean protein isolate 18-20%

Tanimoto powder 8-12%

Powdered beef 1-2%

Salt 0.03-0.04%

Surplus is water.

2. beef food, it is characterized in that: beef food is made by following raw material by mass percentage:

Soy meal 20%

Low temperature soy meal 20%

Soybean protein isolate 20%

Tanimoto powder 10%

Powdered beef 1%

Salt 0.03%

Surplus is water.

3. beef food according to claim 1 and 2, it is characterized in that: described soy meal fineness is not less than 80 orders, and its fat content is 3% ~ 6%.

4. prepare the as claimed in claim 1 or 2 method of beef food, it is characterized in that: this preparation method may further comprise the steps:

(1) soy meal, low temperature soy meal, soybean protein isolate, tanimoto powder, powdered beef, salt and water mixing are got compound;

(2) pour step (1) gained compound into extruder, district's temperature is set at 90 ℃-100 ℃; Two district's temperature are at 140 ℃-150 ℃; Three district's temperature are at 140 ℃-150 ℃; Frequency 45-50HZ, the 20min that heats, the 10min that rises again gets final product the bean product that extrusion goes out to have to be similar to local flavor, tissue and the mouthfeel of beef;

(3) the expanded bean product that go out of step (2) are cut into difformity as required, namely can be made into the beef food of different taste after quick-boiling water, fried, spice.

5. the method for preparing beef food according to claim 4, it is characterized in that: the bean product of preparing have local flavor, tissue and the mouthfeel of beef, and protein content is higher than 30%.