CN103535592A - Plant protein vegetarian sausage and preparation method thereof - Google Patents
Plant protein vegetarian sausage and preparation method thereof Download PDFInfo
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- CN103535592A CN103535592A CN201310448607.1A CN201310448607A CN103535592A CN 103535592 A CN103535592 A CN 103535592A CN 201310448607 A CN201310448607 A CN 201310448607A CN 103535592 A CN103535592 A CN 103535592A
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- 235000013580 sausages Nutrition 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 108010064851 Plant Proteins Proteins 0.000 title abstract 6
- 235000021118 plant-derived protein Nutrition 0.000 title abstract 6
- 240000007594 Oryza sativa Species 0.000 claims abstract description 19
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 19
- 235000009566 rice Nutrition 0.000 claims abstract description 19
- 235000013336 milk Nutrition 0.000 claims abstract description 13
- 239000008267 milk Substances 0.000 claims abstract description 13
- 210000004080 milk Anatomy 0.000 claims abstract description 13
- 240000007087 Apium graveolens Species 0.000 claims abstract description 7
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims abstract description 7
- 235000010591 Appio Nutrition 0.000 claims abstract description 7
- 241000228245 Aspergillus niger Species 0.000 claims abstract description 7
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims abstract description 7
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 claims abstract description 7
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 claims abstract description 7
- 244000068988 Glycine max Species 0.000 claims abstract description 7
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 7
- 244000020551 Helianthus annuus Species 0.000 claims abstract description 7
- 235000003222 Helianthus annuus Nutrition 0.000 claims abstract description 7
- 244000197258 Hibiscus schizopetalus Species 0.000 claims abstract description 7
- 235000007184 Hibiscus schizopetalus Nutrition 0.000 claims abstract description 7
- 240000007049 Juglans regia Species 0.000 claims abstract description 7
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 7
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 7
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 7
- 235000015463 Lycium carolinianum Nutrition 0.000 claims abstract description 7
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 7
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 7
- 241000196252 Ulva Species 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000020234 walnut Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 244000070406 Malus silvestris Species 0.000 claims abstract description 4
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 4
- 229930006000 Sucrose Natural products 0.000 claims abstract description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 4
- 235000021307 Triticum Nutrition 0.000 claims abstract description 4
- 238000007599 discharging Methods 0.000 claims abstract description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 4
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 4
- 235000018102 proteins Nutrition 0.000 claims abstract description 4
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 4
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 4
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 4
- 235000021419 vinegar Nutrition 0.000 claims abstract description 4
- 239000000052 vinegar Substances 0.000 claims abstract description 4
- 244000098338 Triticum aestivum Species 0.000 claims abstract 2
- 238000001914 filtration Methods 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims description 7
- 235000015097 nutrients Nutrition 0.000 claims description 7
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 6
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 6
- 238000010009 beating Methods 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 235000012055 fruits and vegetables Nutrition 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 235000015067 sauces Nutrition 0.000 claims description 6
- 239000002893 slag Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 235000020357 syrup Nutrition 0.000 claims description 6
- 239000006188 syrup Substances 0.000 claims description 6
- 244000025254 Cannabis sativa Species 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 238000013019 agitation Methods 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 235000021190 leftovers Nutrition 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 206010030113 Oedema Diseases 0.000 abstract description 2
- 208000004880 Polyuria Diseases 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 230000035619 diuresis Effects 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 230000001939 inductive effect Effects 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 210000004072 lung Anatomy 0.000 abstract description 2
- 241000717679 Mosla Species 0.000 abstract 1
- 241001646828 Platostoma chinense Species 0.000 abstract 1
- 229920002472 Starch Polymers 0.000 abstract 1
- 235000021016 apples Nutrition 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 230000002335 preservative effect Effects 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 235000019698 starch Nutrition 0.000 abstract 1
- 239000008107 starch Substances 0.000 abstract 1
- 210000002784 stomach Anatomy 0.000 abstract 1
- 230000001988 toxicity Effects 0.000 abstract 1
- 231100000419 toxicity Toxicity 0.000 abstract 1
- 230000002936 tranquilizing effect Effects 0.000 abstract 1
- 241000209140 Triticum Species 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000001627 detrimental effect Effects 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/122—Coated, filled, multilayered or hollow ready-to-eat cereals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a plant protein vegetarian sausage and a preparation method thereof. The plant protein vegetarian sausage is characterized by being prepared from the following raw materials in parts by weight: 70-80 parts of glutinous rice, 3-4 parts of refined salt, 1-2 parts of monosodium glutamate, 4-5 parts of white sugar, 1-2 parts of rice vinegar, 2-3 parts of wheat protein isolate, 2-3 parts of soybean protein isolate, 40-45 parts of cassava starch, 10-12 parts of soybean residue, 7-9 parts of apples, 5-7 parts of Chinese cabbage, 3-5 parts of celery, 18-20 parts of milk, 10-12 parts of walnut powder, 2-3 parts of boxthorn root, 2-3 parts of sunflower disc, 4-6 parts of mesona chinensis benth, 3-4 parts of alga, 2-3 parts of enteromorpha, 4-6 parts of Chinese mosla herb, 2.5-4 parts of buddhas lamp twig and leaf, 2-3.5 parts of hibiscus schizopetalus and 0.1-0.2 part of aspergillus niger. According to the plant protein vegetarian sausage, the glutinous rice is used as the raw material, various plant proteins are added, and no preservative is used, so that the plant protein vegetarian sausage is more beneficial to the health of human bodies, has mellow and normal mouthfeel and fragrant flavor, is rich in nutrition, has the effects of clearing and discharging lung heat, clearing heat, removing toxicity, removing dampness for regulating stomach, inducing diuresis to alleviate edema, nourishing yin and tranquillizing liver yang and is a natural leisure health-care food.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of sausage, relate in particular to a kind of vegetable protein vegetarian sausage and preparation method thereof.
Background technology
Sausage has long history in China, is that meat is cut and chopped off through strand, adds flavoring, pours into casing, the meat products of making through certain technique.Sausage on market has added nitrite more now, long-term edible can being detrimental to health.In addition, existing sausage taste is single, and nutritive value is not high, can not meet people's consumption demand.
Summary of the invention
The object of this invention is to provide a kind of vegetable protein vegetarian sausage and preparation method thereof, it is good that the present invention has mouthfeel, the feature of nutrient health.
The technical solution adopted in the present invention is:
A vegetarian sausage, is characterized in that being made by the raw material of following weight portion:
Glutinous rice 70-80, refined salt 3-4, monosodium glutamate 1-2, white sugar 4-5, rice vinegar 1-2, wheat separation protein 2-3, soybean protein isolate 2-3, tapioca 40-45, bean dregs 10-12, apple 7-9, Chinese cabbage 5-7, celery 3-5, milk 18-20, walnut powder 10-12, boxthorn root 2-3, floral disc of sunflower 2-3, celestial careless 4-6, marine alga 3-4, Enteromorpha 2-3, elscholtiza 4-6, Radix Mussaendae 2.5-4, Hibiscus schizopetalus 2-3.5, aspergillus niger 0.1-0.2.
The preparation method of described vegetable protein vegetarian sausage, is characterized in that comprising the following steps:
(1) glutinous rice is cleaned, added 4-5 water doubly, big fire infusion mixes making beating with milk after 40-50 minute, obtain milk sticky rice syrup;
(2) by apple peel core, mix making beating with Chinese cabbage, celery, isolated by filtration obtains fruits and vegetables slag and Juice;
(3) by boxthorn root, floral disc of sunflower, celestial grass, marine alga, Enteromorpha, elscholtiza.Radix Mussaendae, Hibiscus schizopetalus add 6-7 water slow fire boiling 2-3 hour doubly, and isolated by filtration obtains the dregs of a decoction and filtrate;
(4) dregs of a decoction, bean dregs, fruits and vegetables slag are mixed, put into steam box, at 100 ℃, steam 40-60 minute after discharging, when temperature is down to 35-40 ℃, admix aspergillus niger, at 25-30 ℃, place 2-3 days, add 3-4 70 ℃ of hot water doubly, at 60-70 ℃, constant temperature is placed 3 days, wherein every other day stir material one time, then add filtrate, refined salt, stir, obtain after filtration nutrient soya sauce;
(5) tapioca, walnut powder are mixed and be placed in pot, little fire heating, sprays nutrient soya sauce when stir-frying, after fried dry, add milk sticky rice syrup, Juice and leftover materials, little fire adds thermal agitation, boils to thickness, obtain fillings, then make sausage through common process.
Beneficial effect of the present invention is:
The present invention be take glutinous rice as raw material, has added various plants albumen, without any anticorrisive agent, is more of value to health, mouthfeel alcohol just, aromatic flavour, nutritious, there is unique local flavor; In addition, the present invention also has
Eliminating heat from the lung, clearing heat and detoxicating, dampness elimination and in, the effect of inducing diuresis for removing edema, nourish yin and calm the liver; A kind of natural casual health food.
The specific embodiment
A vegetarian sausage, it is characterized in that by following weight portion (kilogram) raw material make:
Glutinous rice 70, refined salt 4, monosodium glutamate 2, white sugar 4, rice vinegar 1, wheat separation protein 3, soybean protein isolate 3, tapioca 40, bean dregs 12, apple 9, Chinese cabbage 5, celery 5, milk 20, walnut powder 12, boxthorn root 3, floral disc of sunflower 2, celestial grass 6, marine alga 4, Enteromorpha 3, elscholtiza 4, Radix Mussaendae 2.5, Hibiscus schizopetalus 3.5, aspergillus niger 0.2.
The preparation method of described vegetable protein vegetarian sausage, comprises the following steps:
(1) glutinous rice is cleaned, added 4-5 water doubly, big fire infusion mixes making beating with milk after 40-50 minute, obtain milk sticky rice syrup;
(2) by apple peel core, mix making beating with Chinese cabbage, celery, isolated by filtration obtains fruits and vegetables slag and Juice;
(3) by boxthorn root, floral disc of sunflower, celestial grass, marine alga, Enteromorpha, elscholtiza.Radix Mussaendae, Hibiscus schizopetalus add 6-7 water slow fire boiling 2-3 hour doubly, and isolated by filtration obtains the dregs of a decoction and filtrate;
(4) dregs of a decoction, bean dregs, fruits and vegetables slag are mixed, put into steam box, at 100 ℃, steam 40-60 minute after discharging, when temperature is down to 35-40 ℃, admix aspergillus niger, at 25-30 ℃, place 2-3 days, add 3-4 70 ℃ of hot water doubly, at 60-70 ℃, constant temperature is placed 3 days, wherein every other day stir material one time, then add filtrate, refined salt, stir, obtain after filtration nutrient soya sauce;
(5) tapioca, walnut powder are mixed and be placed in pot, little fire heating, sprays nutrient soya sauce when stir-frying, after fried dry, add milk sticky rice syrup, Juice and leftover materials, little fire adds thermal agitation, boils to thickness, obtain fillings, then make sausage through common process.
Claims (2)
1. a vegetable protein vegetarian sausage, is characterized in that being made by the raw material of following weight portion:
Glutinous rice 70-80, refined salt 3-4, monosodium glutamate 1-2, white sugar 4-5, rice vinegar 1-2, wheat separation protein 2-3, soybean protein isolate 2-3, tapioca 40-45, bean dregs 10-12, apple 7-9, Chinese cabbage 5-7, celery 3-5, milk 18-20, walnut powder 10-12, boxthorn root 2-3, floral disc of sunflower 2-3, celestial careless 4-6, marine alga 3-4, Enteromorpha 2-3, elscholtiza 4-6, Radix Mussaendae 2.5-4, Hibiscus schizopetalus 2-3.5, aspergillus niger 0.1-0.2.
2. the preparation method of vegetable protein vegetarian sausage according to claim 1, is characterized in that comprising the following steps:
(1) glutinous rice is cleaned, added 4-5 water doubly, big fire infusion mixes making beating with milk after 40-50 minute, obtain milk sticky rice syrup;
(2) by apple peel core, mix making beating with Chinese cabbage, celery, isolated by filtration obtains fruits and vegetables slag and Juice;
(3) by boxthorn root, floral disc of sunflower, celestial grass, marine alga, Enteromorpha, elscholtiza;
Radix Mussaendae, Hibiscus schizopetalus add 6-7 water slow fire boiling 2-3 hour doubly, and isolated by filtration obtains the dregs of a decoction and filtrate;
(4) dregs of a decoction, bean dregs, fruits and vegetables slag are mixed, put into steam box, at 100 ℃, steam 40-60 minute after discharging, when temperature is down to 35-40 ℃, admix aspergillus niger, at 25-30 ℃, place 2-3 days, add 3-4 70 ℃ of hot water doubly, at 60-70 ℃, constant temperature is placed 3 days, wherein every other day stir material one time, then add filtrate, refined salt, stir, obtain after filtration nutrient soya sauce;
(5) tapioca, walnut powder are mixed and be placed in pot, little fire heating, sprays nutrient soya sauce when stir-frying, after fried dry, add milk sticky rice syrup, Juice and leftover materials, little fire adds thermal agitation, boils to thickness, obtain fillings, then make sausage through common process.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310448607.1A CN103535592A (en) | 2013-09-28 | 2013-09-28 | Plant protein vegetarian sausage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310448607.1A CN103535592A (en) | 2013-09-28 | 2013-09-28 | Plant protein vegetarian sausage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103535592A true CN103535592A (en) | 2014-01-29 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310448607.1A Pending CN103535592A (en) | 2013-09-28 | 2013-09-28 | Plant protein vegetarian sausage and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN103535592A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105028862A (en) * | 2015-06-19 | 2015-11-11 | 安徽联喆玉竹有限公司 | Preparation method of rhizoma polygonati odorati health elastic candy |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1633885A (en) * | 2003-12-25 | 2005-07-06 | 康凤英 | Fat reducing sausage |
| CN101088411A (en) * | 2006-06-15 | 2007-12-19 | 曹振秋 | Milk scented nutritious soup and its production process |
| CN101664134A (en) * | 2009-09-29 | 2010-03-10 | 王连成 | Vegetable protein sausage and processing method thereof |
| CN102871022A (en) * | 2011-07-12 | 2013-01-16 | 欧解志 | Method for preparing vegetarian sausage with rich nutrition and effect of tonifying kidney |
| CN103230035A (en) * | 2013-03-29 | 2013-08-07 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Chinese wolfberry root bark sausage and preparation method thereof |
-
2013
- 2013-09-28 CN CN201310448607.1A patent/CN103535592A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1633885A (en) * | 2003-12-25 | 2005-07-06 | 康凤英 | Fat reducing sausage |
| CN101088411A (en) * | 2006-06-15 | 2007-12-19 | 曹振秋 | Milk scented nutritious soup and its production process |
| CN101664134A (en) * | 2009-09-29 | 2010-03-10 | 王连成 | Vegetable protein sausage and processing method thereof |
| CN102871022A (en) * | 2011-07-12 | 2013-01-16 | 欧解志 | Method for preparing vegetarian sausage with rich nutrition and effect of tonifying kidney |
| CN103230035A (en) * | 2013-03-29 | 2013-08-07 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Chinese wolfberry root bark sausage and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105028862A (en) * | 2015-06-19 | 2015-11-11 | 安徽联喆玉竹有限公司 | Preparation method of rhizoma polygonati odorati health elastic candy |
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Application publication date: 20140129 |