CN103431056A - Production method of instant dried imitated meat protein - Google Patents
Production method of instant dried imitated meat protein Download PDFInfo
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- CN103431056A CN103431056A CN2013103402365A CN201310340236A CN103431056A CN 103431056 A CN103431056 A CN 103431056A CN 2013103402365 A CN2013103402365 A CN 2013103402365A CN 201310340236 A CN201310340236 A CN 201310340236A CN 103431056 A CN103431056 A CN 103431056A
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Abstract
The invention discloses a production method of instant dried imitated meat protein, which comprises the following production steps of (1) soaking tissue protein in clear water, performing centrifugal dewatering with a centrifuge to prepare semifinished dried protein, (2) chopping the semifinished dried protein into dried protein slices, puncturing a plurality of through holes with a puncturing machine, grinding the tissue protein into tissue protein powder, (3) putting the semifinished dried protein with the through holes in a pot, adding water to marinate with auxiliary materials, then bailing out, (4) spreading the tissue protein powder on the semifinished dried protein, then putting the semifinished dried protein in an oven for heating and shaping, (5) putting the semifinished dried protein in the pot for marinating continuously, and (6) conducting the centrifugal dewatering, conventional vacuum package and sterilization on the semifinished dried protein, and obtaining a product. The instant dried imitated meat protein prepared by the method is nutrient-rich, real in shredded meat sense after torn, good in taste, and elastic; internal and external tastes are the same; and the taste of direct chewing is the same as that after tearing.
Description
Technical field
The present invention relates to field of food, be specifically related to the dry production method of a kind of instant imitative meat albumen.
Background technology
The textured vegetable protein that histone namely be as the saying goes, be that take containing protein substance is primary raw material, food or raw-food material that a kind of protein of the production produced by processing is higher.Need rehydration during use, water will be used after soaking.Histone can replace chicken, separated protein powder to add in meat products, can not only improve the protein content of meat products, can absorb unnecessary fat again, makes it not oily oiliness and more aobvious voluptuousness reaches economical and practical purpose.
At present existing Partial Food factory using-system albumen is made hand and is torn meat-imitation product, is all generally to form by adding the auxiliary material stew in soy sauce after rehydration, and taste and halogen meat are seemingly.But because histone is not animal flesh after all, its composition still has similar place with starch, its in the stew in soy sauce process easily at the surface filming shape, affect the stew in soy sauce of auxiliary material to the product center position, the inside and outside taste of the product of making differs, directly chew the taste that tears from hand of food different, and the meat fiber sense after tearing is still strong not, with animal flesh, certain difference is still arranged.
Summary of the invention
For addressing the above problem, the invention provides the dry production method of a kind of instant imitative meat albumen.
The dry production method of instant imitative meat albumen of the present invention, is characterized in that, it comprises following production stage:
(1) get histone 600 weight portions and soak 25～30 minutes with clear water, then use centrifuge in 3000rpm centrifugal dehydration 5 minutes, make the dry semi-finished product of albumen;
(2) the dry semi-finished product of albumen are cut into to the dry thin slice of albumen of long 4～8cm, wide 2～4cm, thick 0.5～1cm, with punching machine, prick a plurality of through holes (with every square centimeter of 5～10 through holes, through-hole diameter 0.5～1mm is good) on the dry thin slice of albumen; Get histone and cross after crushed 80 mesh sieves, make the histone powder standby;
(3) bundle is had the dry semi-finished product of albumen of through hole put into pot and add water with auxiliary material and pull out after 15～20 minutes in 90～100 ℃ of stew in soy sauces, drain to not dripping, in pot, thick gravy is standby, can not outwell;
Described auxiliary material is soy sauce 50 weight portions, maltose 100 weight portions, edible salt 88 weight portions, guar gum 3 weight portions, Artemisia Glue 1 weight portion, vegetable oil 30 weight portions, monosodium glutamate 15 weight portions, Chinese prickly ash or capsicum 5 weight portions, salt taste essence 8 weight portions, potassium sorbate 1 weight portion, sodium lactate 2.5 weight portions, chrysanthemum 0.5 weight portion, and water is 1500～2000 weight portions;
(4) standby histone powder evenly is sprinkled upon on the dry semi-finished product of the albumen drained, histone powder thickness is no more than 0.3cm, then the dry semi-finished product of albumen is placed in to baker in 50～60 ℃ of heat-shapings 2～3 minutes;
(5) the dry semi-finished product of the albumen after heat-shaping are put into to pot again and continue at 90～100 ℃ of stew in soy sauces 5～10 minutes;
(6) the dry semi-finished product of the albumen of stew in soy sauce after 5 minutes, after conventional vacuum packaging, sterilization, make product in the 3000rpm centrifugal dehydration with centrifuge again.
The present invention adds guar gum not only can play tasty and refreshing effect, can also strengthen the shredded meat shape of albumen dryed product; Artemisia Glue is the ductility of Enhancin biltong silk significantly, and can help well follow-up through hole to absorb the histone powder of filling use, and new histone powder and the dry semi-finished product of albumen of filling are combined together, strengthens mouthfeel; Prick a plurality of through holes on the dry thin slice of albumen, more easily tasty in the time of making the dry stew in soy sauce of albumen, the dry taste of the albumen made is more even; Finally with the histone powder, be sprinkled upon on the dry semi-finished product of albumen, the histone powder is after the baker heat-shaping, and the filling through hole on can albumen is dry is tamping, and forms new very thin top layer at product surface, and finally stew in soy sauce in short-term again, tasty by top layer also stew in soy sauce.
The instant imitative meat albumen that the present invention makes is dry nutritious, tears rear shredded meat sense true, and inside and outside taste is consistent, directly chew food and tear after mouthfeel identical, mouthfeel is good and flexible.
The specific embodiment
The present invention will be described in detail to reach by the following examples Comparative Examples.
Embodiment: (1) is got histone 600 weight portions and is soaked 28 minutes with clear water, then uses centrifuge in 3000rpm centrifugal dehydration 5 minutes, makes the dry semi-finished product of albumen;
(2) the dry semi-finished product of albumen are cut into to the dry thin slice of albumen of long 6cm, wide 3cm, thick 0.8cm, by punching machine density with every square centimeter of 8 through holes on the dry thin slice of albumen, prick the through hole of diameter 0.8mm; Get histone and cross after crushed 80 mesh sieves, make the histone powder standby;
(3) bundle is had the dry semi-finished product of albumen of through hole put into pot and add water with auxiliary material and pull out after 18 minutes in 100 ℃ of stew in soy sauces, drain to not dripping, in pot, thick gravy is standby, can not outwell;
Described auxiliary material is soy sauce 50 weight portions, maltose 100 weight portions, edible salt 88 weight portions, guar gum 3 weight portions, Artemisia Glue 1 weight portion, vegetable oil 30 weight portions, monosodium glutamate 15 weight portions, Chinese prickly ash or capsicum 5 weight portions, salt taste essence 8 weight portions, potassium sorbate 1 weight portion, sodium lactate 2.5 weight portions, chrysanthemum 0.5 weight portion, and water is 1800 weight portions;
(4) standby histone powder evenly is sprinkled upon on the dry semi-finished product of the albumen drained, histone powder thickness is 0.2cm, then the dry semi-finished product of albumen is placed in to baker in 55 ℃ of heat-shapings 2 minutes;
(5) the dry semi-finished product of the albumen after heat-shaping are put into to pot again and continue at 100 ℃ of stew in soy sauces 6 minutes;
(6) the dry semi-finished product of the albumen of stew in soy sauce after 5 minutes, after conventional vacuum packaging, sterilization, make product in the 3000rpm centrifugal dehydration with centrifuge again.
The instant imitative meat albumen of making is dry nutritious, tears rear meat fiber sense true, and inside and outside taste is consistent, directly chew food and tear after mouthfeel identical, mouthfeel is good and flexible.
comparative Examples 1:different from embodiment, do not add guar gum, make the product of Comparative Examples 1.The sensation meat of the product food of Comparative Examples 1 is old, hard and nonelastic, and mouthfeel is poor, and, after tearing, its shredded meat shape is short and thick.
comparative Examples 2:different from embodiment, do not add Artemisia Glue, make the product of Comparative Examples 2.Shredded meat after the product of Comparative Examples 2 is torn is shorter, and can see in original through hole the sign that filling is arranged.
comparative Examples 3:different from embodiment, the dry semi-finished product non-punching of albumen, make the product of Comparative Examples 3.Mouthfeel after the product of Comparative Examples 3 is directly chewed food and torn is inconsistent, and does not have the taste of embodiment product good.
Claims (2)
1. the dry production method of instant imitative meat albumen, is characterized in that, it comprises following production stage:
(1) get histone 600 weight portions and soak 25～30 minutes with clear water, then use centrifuge in 3000rpm centrifugal dehydration 5 minutes, make the dry semi-finished product of albumen;
(2) the dry semi-finished product of albumen are cut into to the dry thin slice of albumen of long 4～8cm, wide 2～4cm, thick 0.5～1cm, with punching machine, prick a plurality of through holes on the dry thin slice of albumen; Get histone and cross after crushed 80 mesh sieves, make the histone powder standby;
(3) bundle is had the dry semi-finished product of albumen of through hole put into pot and add water with auxiliary material and pull out after 15～20 minutes in 90～100 ℃ of stew in soy sauces, drain to not dripping, in pot, thick gravy is standby, can not outwell;
Described auxiliary material is soy sauce 50 weight portions, maltose 100 weight portions, edible salt 88 weight portions, guar gum 3 weight portions, Artemisia Glue 1 weight portion, vegetable oil 30 weight portions, monosodium glutamate 15 weight portions, Chinese prickly ash or capsicum 5 weight portions, salt taste essence 8 weight portions, potassium sorbate 1 weight portion, sodium lactate 2.5 weight portions, chrysanthemum 0.5 weight portion, and water is 1500～2000 weight portions;
(3) standby histone powder evenly is sprinkled upon on the dry semi-finished product of the albumen drained, histone powder thickness is no more than 0.3cm, then the dry semi-finished product of albumen is placed in to baker in 50～60 ℃ of heat-shapings 2～3 minutes;
(4) the dry semi-finished product of the albumen after heat-shaping are put into to pot again and continue at 90～100 ℃ of stew in soy sauces 5～10 minutes;
(5) the dry semi-finished product of the albumen of stew in soy sauce after 5 minutes, after conventional vacuum packaging, sterilization, make product in the 3000rpm centrifugal dehydration with centrifuge again.
2. the dry production method of instant imitative meat albumen according to claim 1, is characterized in that, the through hole of pricking on the dry thin slice of albumen in described step (2), and density is every square centimeter of 5～10 through holes, through-hole diameter 0.5～1mm.
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| CN201310340236.5A CN103431056B (en) | 2013-08-07 | 2013-08-07 | Production method of instant dried imitated meat protein |
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| CN201310340236.5A CN103431056B (en) | 2013-08-07 | 2013-08-07 | Production method of instant dried imitated meat protein |
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| CN103431056B CN103431056B (en) | 2014-07-16 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104247780A (en) * | 2014-01-26 | 2014-12-31 | 安徽省成德食品有限公司 | Preparation method of dried bean curd |
| CN107232390A (en) * | 2017-06-07 | 2017-10-10 | 河南品正食品科技有限公司 | A kind of production method of instant type compound plant protein food |
Citations (5)
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| US4806367A (en) * | 1986-06-20 | 1989-02-21 | Kabushikikaisha Kibun | Process for the production of a food material |
| CN101496566A (en) * | 2008-02-01 | 2009-08-05 | 中国肉类食品综合研究中心 | Artificial vegetarian sausage and preparation method thereof |
| CN102187959A (en) * | 2010-03-06 | 2011-09-21 | 四川高金食品股份有限公司 | Preparation method for and application of dogmeat binder |
| CN102726544A (en) * | 2012-07-13 | 2012-10-17 | 长治市胖妞食品有限公司 | Preparation method for soy chicken |
| CN102960468A (en) * | 2012-11-30 | 2013-03-13 | 四川徽记食品股份有限公司 | Method for producing soy protein jerky |
-
2013
- 2013-08-07 CN CN201310340236.5A patent/CN103431056B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4806367A (en) * | 1986-06-20 | 1989-02-21 | Kabushikikaisha Kibun | Process for the production of a food material |
| CN101496566A (en) * | 2008-02-01 | 2009-08-05 | 中国肉类食品综合研究中心 | Artificial vegetarian sausage and preparation method thereof |
| CN102187959A (en) * | 2010-03-06 | 2011-09-21 | 四川高金食品股份有限公司 | Preparation method for and application of dogmeat binder |
| CN102726544A (en) * | 2012-07-13 | 2012-10-17 | 长治市胖妞食品有限公司 | Preparation method for soy chicken |
| CN102960468A (en) * | 2012-11-30 | 2013-03-13 | 四川徽记食品股份有限公司 | Method for producing soy protein jerky |
Non-Patent Citations (1)
| Title |
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| 贾君，等: "彷生蛋白牛肉干的工艺研究", 《粮食加工与食品机械》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104247780A (en) * | 2014-01-26 | 2014-12-31 | 安徽省成德食品有限公司 | Preparation method of dried bean curd |
| CN107232390A (en) * | 2017-06-07 | 2017-10-10 | 河南品正食品科技有限公司 | A kind of production method of instant type compound plant protein food |
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| CN103431056B (en) | 2014-07-16 |
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Effective date of registration: 20160316 Address after: The town of Guangdong province Chaozhou 515637 Jiangdong District of Chaoan city in the North South Road Ditch Patentee after: GUANGDONG ZHENMEI FOODS GROUP CO., LTD. Address before: 515637 middle cross road, Jiangdong Industrial New District, Chaoan County, Guangdong, Chaozhou Patentee before: Guangdong Zhenmei Foods Group Co., Ltd. |
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Address after: The town of Guangdong province Chaozhou 515637 Jiangdong District of Chaoan city in the North South Road Ditch Patentee after: Guangdong Zhenmei food Limited by Share Ltd Address before: The town of Guangdong province Chaozhou 515637 Jiangdong District of Chaoan city in the North South Road Ditch Patentee before: GUANGDONG ZHENMEI FOODS GROUP CO., LTD. |