CN103598352A - Preparation method for composite dried albumen - Google Patents
Preparation method for composite dried albumen Download PDFInfo
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- CN103598352A CN103598352A CN201310630555.XA CN201310630555A CN103598352A CN 103598352 A CN103598352 A CN 103598352A CN 201310630555 A CN201310630555 A CN 201310630555A CN 103598352 A CN103598352 A CN 103598352A
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Abstract
The invention discloses a preparation method for composite dried albumen prepared from poultry egg pulp, bean isolated protein powder or bean milk, water, spice water, light soy sauce and white sugar. According to the preparation method, conventional food processing means and modern food industrial production technology are combined for matching conventional food such as poultry eggs and beans for deep processing, the product has a shelf life up to one year or more and industrial production can be realized. The method helps to successfully solve the problems that the dried albumen is layered, has honeycomb bubbles and the like, and the product is uniform and stable. The prepared composite dried albumen is excellent in color, fragrance and taste, fine in mouthfeel and perfect in elasticity, can well cater to the dietary habit and the consumption demands of modern people, and has wide market prospect. The preparation method provides a favorable approach for solving problems such as storage and deep processing of poultry eggs, deep processing of beans and the like, and helps to promote the development of deep processing industry of poultry and bean products in our country.
Description
Technical field
The present invention relates to the dry preparation method of a kind of compound protein, belong to the deep processing field of poultry egg food and processed soybean food.
Background technology
Birds, beasts and eggs and beans are necessary non-staple food in life.Alimentation of eggs is abundant and comprehensive, but cholesterol level is higher, is unsuitable for the higher crowd of cholesterol edible.And beans is nutritious, cholesterol level is lower, and the lecithin containing in beans can remove the cholesterol being attached on vascular wall, prevents vascular sclerosis, angiocardiopathy preventing.Therefore birds, beasts and eggs and beans collocation are edible, both can meet nutritional need, do not worry again in birds, beasts and eggs that cholesterol intake is compared with high and cause and disease be applicable to the higher crowd of cholesterol.
201010148900.2 disclosed dried beancurd with egg filling and production method thereof.The method is that beef and spice are mixed after the materials such as long-used soup, soybean protein and egg liquid that boil mix and put into 100 ℃ of boiling 120-160min of steam box.Pack again sterilization.Although the method can be produced dried beancurd with egg filling, but adopt on the one hand atmospheric cooking, the boiling of egg liquid produces a large amount of bubbles, make interiors of products be cellular, internal porosity is more, have a strong impact on product texture and shelf-life, and atmospheric cooking needs the long period, cause the energy and time waste, affect industrial production efficiency.On the other hand, mainly contain two kinds of protein of 7S and 11S in known soybean protein isolate, the denaturation temperature of these two kinds of protein is respectively 75 ℃ and 95 ℃, and the denaturation temperature of albumen is 62 ℃, if adopt the method boiling dried eggs when material is increased to 62 ℃-75 ℃, the first destructuring coagulation of albumen, and soybean protein sex change not yet, precipitate immediately, final product is divided into two-layer, and upper strata is egg layer, delicate mouthfeel, and lower floor is soybean layer, coarse mouthfeel.
Summary of the invention
The object of the invention is provides a kind of compound protein dry preparation method for the deficiencies in the prior art, be characterized in traditional food processing means in conjunction with modern foods processing technique, birds, beasts and eggs egg pulp and beans separated protein powder/soya-bean milk are processed into a kind of outward appearance similar with dried eggs food to dried bean curd with color and luster, pore-free, without layering, delicate mouthfeel, high resilience, there is birds, beasts and eggs and beans fragrance, instant bagged, instant, tool be the food of above shelf-life one year.
In order to achieve the above object, the present invention has adopted following technical scheme:
A kind of compound protein is dry, counts by weight ratio that this compound protein is dry to be made by following raw material:
50～60 parts of birds, beasts and eggs egg pulps
3～5 parts of beans separated protein powders
20～30 parts, water
3～5 parts of spice waters
3～5 parts of light soy sauces
1～2 part of white sugar
1～2 part of monosodium glutamate
0.1～0.5 part of CMC-Na.
A kind of compound protein is dry, counts by weight ratio this compound protein and does and can also be made by following raw material:
50～60 parts of birds, beasts and eggs egg pulps
20 ~ 30 parts of soya-bean milk
3～5 parts of spice waters
3～5 parts of light soy sauces
1～2 part of white sugar
1～2 part of monosodium glutamate
0.1～0.5 part of CMC-Na.
Described birds, beasts and eggs egg pulp is one or more in egg egg pulp, duck's egg egg pulp, goose egg egg pulp, quail egg egg pulp.
Described beans separated protein powder is one or both in soybean isolate protein powder, pea separation protein powder.
Counting by weight ratio described spice water is made by following raw material:
1000～1200 parts, water
5～7 parts, cassia bark
Anistree 4～5 parts
10～20 parts, ginger
4～5 parts of black teas
4～5 parts of fennel seeds
4～5 parts of spiceleafs
4～5 parts of tsaokos.
Preparing the dry method of compound protein comprises the following steps:
(1) preparation of spice water: meter takes 5～7 parts, cassia bark by weight ratio, anistree 4～5 parts, 10～20 parts, ginger, 4～5 parts of black teas, 4～5 parts of fennel seeds, 4～5 parts of spiceleafs, 1000～1200 parts, 4～5 parts of tsaokos and water, be positioned in steam-jacked kettle, remain cooling after boiling infusion 30min, after completely cooling, cross 100 mesh sieves and filter to get filtrate and be spice water;
(2) first 3～5 parts of beans separated protein powders, 1～2 part of white sugar, 1～2 part of monosodium glutamate, CMC-Na0.1 ~ 0.5 part are mixed, and then stir with together with 20～30 parts of 3～5 parts of spice waters, 3～5 parts of light soy sauces, water, finally pour in 40～60 portions of birds, beasts and eggs egg pulps that stir, continue to stir, obtain feed liquid; In formula, it is dry due to the inconsistent lamination problem bringing of some protein denaturation temperature that interpolation CMC-Na can well solve compound protein, CMC-Na has thickening power, although still first sex change in digestion process of albumen like this, but because material ratio is compared with thickness, peas protein can not precipitate, therefore can layering, compound protein is still dispersed, makes the dry tangent plane of albumen that steams even.And in this step, the object that is pre-mixed Powdered material (as beans separated protein powder, white sugar, monosodium glutamate, CMC-Na) is to prevent that the CMC-Na that hydrophily is very strong from directly meeting water and luming.
(3) feed liquid stirring is poured in mould, with 110～120 ℃ of 0.15MPa～0.25MPa steam, cooked, obtain compound protein dry; Adopt high pressure 0.15MPa～0.25MPa to cook, material does not all reach boiling point in whole digestion process, during the albumen that therefore steams is dry, there is no bubble, makes product quality tight, and tangent plane is smooth, delicate mouthfeel high resilience, and the shelf-life reached 270 days.
(4) by the dry taking-up of the compound protein after cooking, stripping and slicing; Can be cut into as requested fritter different, that vary in size; Fritter is done leisure money to facilitate consumer directly edible, and bulk supplies the food materials of family and catering trade in order to processing.
(5) press 100 parts, water: the weight portion proportioning configuration stew in soy sauce water that dark soy sauce is 10～20 parts, then stew in soy sauce water is heated to 90～100 ℃, then by the dry stew in soy sauce water of putting into of the compound protein of stripping and slicing, at 80～90 ℃ of stew in soy sauce 0.5～1h of temperature; Adopt dark soy sauce to paint to the dry surface of albumen, and give the dry dark soy sauce of albumen distinctive Sauce flavor.Stew in soy sauce water can not seethe with excitement, and in the middle of no person's albumen is dry, can produce bubble.
(6) by the dry taking-up of the compound protein after stew in soy sauce, 75～95 ℃ of temperature, dry 10～40min; Hyperthermia drying can make the dry surface of albumen form the lock water layer of one deck densification, and the dry surface-brightening of albumen is compacted.
(7) by the compound protein dry vacuum pack after drying;
(8) with high-temperature counter pressure bactericidal assay, the product after packing is carried out to sterilization processing; 100～121 ℃ of temperature, pressure 0.15MPa～0.25MPa, time 10～60min.By preservation, experiment showed, through the compound protein dryed product tool of high temperature sterilization above shelf-life one year, reached the requirement of suitability for industrialized production.
(9) product after sterilization is carried out cooling, wipe surface of package moisture, air-dry, labeling stamp, vanning, is product.
Preparing the dry method of another kind of compound protein comprises the following steps:
(1) preparation of spice water: meter takes 5～7 parts, cassia bark by weight ratio, anistree 4～5 parts, 10～20 parts, ginger, 4～5 parts of black teas, 4～5 parts of fennel seeds, 4～5 parts of spiceleafs, 1000～1200 parts, 4～5 parts of tsaokos and water, be positioned in steam-jacked kettle, remain cooling after boiling infusion 30min, after completely cooling, cross 100 mesh sieves and filter to get filtrate and be spice water;
(2) preparation of soya-bean milk: by by weight ratio, 1 portion of beans is added to 5 parts of water soakings and pull an oar and filter to obtain soya-bean milk after two hours; One or more in soya bean, black soya bean or green soya bean of bean sorting;
(3) first 1～2 part of white sugar, 1～2 part of monosodium glutamate, CMC-Na0.1 ~ 0.5 part are mixed, and then stir with together with 20～30 parts of 3～5 parts of spice waters, 3～5 parts of light soy sauces, soya-bean milk, finally pour in 40～60 portions of birds, beasts and eggs egg pulps that stir, continue to stir, obtain feed liquid; In formula, it is dry due to the inconsistent lamination problem bringing of some protein denaturation temperature that interpolation CMC-Na can well solve compound protein, CMC-Na has thickening power, although still first sex change in digestion process of albumen like this, but because material ratio is compared with thickness, peas protein can not precipitate, therefore can layering, compound protein is still dispersed, makes the dry tangent plane of albumen that steams even.And in this step, the object that is pre-mixed Powdered material (as beans separated protein powder, white sugar, monosodium glutamate, CMC-Na) is to prevent that the CMC-Na that hydrophily is very strong from directly meeting water and luming.
(4) feed liquid stirring is poured in mould, with 110～120 ℃ of 0.15MPa～0.25MPa steam, cooked, obtain compound protein dry; Adopt high pressure 0.15MPa～0.25MPa to cook, material does not all reach boiling point in whole digestion process, during the albumen that therefore steams is dry, there is no bubble, makes product quality tight, and tangent plane is smooth, delicate mouthfeel high resilience, and the shelf-life reached 270 days.
(5) by the dry taking-up of the compound protein after cooking, stripping and slicing; Can be cut into as requested fritter different, that vary in size; Fritter is done leisure money to facilitate consumer directly edible, and bulk supplies the food materials of family and catering trade in order to processing.
(6) press 100 parts, water: the weight portion proportioning configuration stew in soy sauce water that dark soy sauce is 10～20 parts, then stew in soy sauce water is heated to 90～100 ℃, then by the dry stew in soy sauce water of putting into of the compound protein of stripping and slicing, at 80～90 ℃ of stew in soy sauce 0.5～1h of temperature; Adopt dark soy sauce to paint to the dry surface of albumen, and give the dry dark soy sauce of albumen distinctive Sauce flavor.Stew in soy sauce water can not seethe with excitement, and in the middle of no person's albumen is dry, can produce bubble.
(7) by the dry taking-up of the compound protein after stew in soy sauce, 75～95 ℃ of temperature, dry 10～40min; Hyperthermia drying can make the dry surface of albumen form the lock water layer of one deck densification, and the dry surface-brightening of albumen is compacted.
(8) by the compound protein dry vacuum pack after drying;
(9) with high-temperature counter pressure bactericidal assay, the product after packing is carried out to sterilization processing; 100～121 ℃ of temperature, pressure 0.15MPa～0.25MPa, time 10～60min.By preservation, experiment showed, through the compound protein dryed product tool of high temperature sterilization above shelf-life one year, reached the requirement of suitability for industrialized production.
(10) product after sterilization is carried out cooling, wipe surface of package moisture, air-dry, labeling stamp, vanning, is product.
The physical and chemical index of the product that the present invention obtains and sanitary index all detect by national standard detection method, meet national Its Relevant Technology Standards.And the raw materials used requirement that must meet in table 6 of product.
The present invention has the following advantages:
1. the present invention adopts traditional food processing means, in conjunction with modern food industrialization production technology, birds, beasts and eggs and this traditional food collocation of beans are carried out to deep processing, and shelf life of products reaches more than 1 year, can realize suitability for industrialized production;
2. technique of the present invention has successfully solved the dry layering of compound protein and has had the problems such as cellular bubble, product stable homogeneous.
2. the compound protein that the present invention makes is dry, and color is all good, and delicate mouthfeel, and resilient enough can be catered to modern's eating habit and consumption demand well, has wide market prospects;
3. the present invention provides favourable approach for solving the problems such as birds, beasts and eggs preservation and deep processing, beans deep processing, to promoting the development of China bird and bean products process deeply industry to play impetus.
The specific embodiment
Below by embodiment, the present invention is specifically described; be necessary to be pointed out that at this present embodiment is only used to further illustrate the present invention; can not be interpreted as limiting the scope of the invention, the person skilled in the art in this field can make some nonessential improvement and adjustment according to the content of the invention described above.
embodiment 1
The preparation that egg soybean protein is dry:
(1) composition of raw materials
50 parts of egg egg pulps
5 parts of soybean isolate protein powders
30 parts, water
3 parts of spice waters
3 parts of light soy sauces
1 part of white sugar
1 part of monosodium glutamate
0.18 part of CMC-Na.
(2) spice water formula
1200 parts, water
5 parts, cassia bark
Anistree 4 parts
10 parts, ginger
4 parts of black teas
4 parts of fennel seeds
4 parts of spiceleafs
4 parts of tsaokos
(3) stew in soy sauce water formula
100 parts, water
10 parts of dark soy sauces.
By following processing step and technological parameter, prepare:
(1) spice water preparation: meter takes 5 parts, cassia bark by weight ratio, anistree 4 parts, 10 parts, ginger, 4 parts of black teas, 4 parts of fennel seeds, 4 parts of spiceleafs, 1200 parts, 4 parts of tsaokos and water, be positioned in steam-jacked kettle, remain cooling after boiling infusion 30min, after completely cooling, cross 100 mesh sieves and filter to get filtrate and be spice water;
(2) 1 part of 5 parts of soybean isolate protein powder, 1 part of white sugar, 0.18 part of CMC-Na, monosodium glutamate is pre-mixed to even powder material, then after 30 parts of 3 parts of spice waters, 3 parts of light soy sauces, water are mixed, adds while stirring powder material.Stir, then pour in 50 portions of egg egg pulps that stirred, more than continuing to stir 20min, until stir;
(3) by the feed liquid accurate-metering stirring, pour in mould, with 110 ℃ of 0.15MPa～0.25MPa high steams, cook;
(4) by the dry taking-up of the egg soybean protein after cooking, can be cut into as requested fritter different, that vary in size;
(5) by being heated to 90 ℃ after above-mentioned formulated stew in soy sauce water, the better material of cutting is put into stew in soy sauce water, at 80 ℃ of stew in soy sauce 20min of temperature;
(6) by the dry taking-up of the egg soybean protein after stew in soy sauce, 95 ℃ of temperature, dry 30min;
(7) by the egg soybean protein dry vacuum pack after drying.The vacuum packaging time 35s～40s that bleeds, heat-sealing time 2s～3s;
(8), 100 ℃ of temperature, under pressure 0.15MPa～0.25MPa condition, adopt high-temperature counter pressure sterilization to carry out sterilization 40min processing to the product after packing;
(9) product after sterilization is carried out cooling, wipe surface of package moisture, further air-dry, labeling stamp, check vanning, is product.
Dry sensory evaluation, physical and chemical index detection and the microbiological indicator of carrying out of the egg soybean protein that adopts above-mentioned composition and engineering to produce detected, and result is as shown in table 1.
table 1 egg soybean protein dryed product assay
Embodiment 2
The preparation that duck's egg soybean protein is dry
(1) composition of raw materials
60 parts of duck's egg egg pulps
3 parts of soybean isolate protein powders
20 parts, water
5 parts of spice waters
5 parts of light soy sauces
2 parts of white sugar
2 parts of monosodium glutamates
0.5 part of CMC-Na
(2) spice water formula
1000 parts, water
7 parts, cassia bark
Anistree 4 parts
20 parts, ginger
5 parts of black teas
5 parts of fennel seeds
5 parts of spiceleafs
5 parts of tsaokos
(3) stew in soy sauce water formula
100 parts, water
18 parts of dark soy sauces
By following processing step and technological parameter, prepare:
(1) spice water preparation method is with embodiment 1;
(2) 2 parts of 3 parts of soybean isolate protein powders, 2 parts of white sugar, 0.5 part of CMC-Na, monosodium glutamate are pre-mixed to even powder material.After again 20 parts of 5 parts of spice waters, 5 parts of light soy sauces, water being mixed, add while stirring powder material.Stir, then pour in 60 portions of duck's egg egg pulps that stirred, more than continuing to stir 20min, until stir;
(3) by the feed liquid accurate-metering stirring, pour in mould, with 115 ℃ of 0.15MPa～0.25Mpa high steams, cook;
(4) by the dry taking-up of the duck's egg soybean protein after cooking, can be cut into as requested fritter different, that vary in size;
(5) by being heated to 90 ℃ after above-mentioned formulated stew in soy sauce water, the better material of cutting is put into stew in soy sauce water, at 90 ℃ of stew in soy sauce 40min of temperature;
(6) by the dry taking-up of the duck's egg soybean protein after stew in soy sauce, 90 ℃ of temperature, dry 20min;
(7) by the duck's egg soybean protein dry vacuum pack after drying.The vacuum packaging time 35s～40s that bleeds, heat-sealing time 2s～3s.
(8), 121 ℃ of temperature, under pressure 0.15Mpa～0.25Mpa condition, adopt high-temperature counter pressure sterilization to carry out 30min sterilization processing to the product after packing;
(9) product after sterilization is carried out cooling, wipe surface of package moisture, further air-dry, labeling stamp, check vanning, is product.
Dry sensory evaluation, physical and chemical index detection and the microbiological indicator of carrying out of the duck's egg soybean protein that adopts above-mentioned composition and engineering to produce detected, and result is as shown in table 2.
table 2 duck's egg soybean protein dryed product assay
embodiment 3
The preparation that egg pea protein is dry
(1) composition of raw materials
50 parts of egg egg pulps
4 parts, pea separation protein powder
25 parts, water
3 parts of spice waters
3 parts of light soy sauces
1 part of white sugar
2 parts of monosodium glutamates
0.2 part of CMC-Na
(2) spice water formula
1200 parts, water
5 parts, cassia bark
Anistree 5 parts
15 parts, ginger
4 parts of black teas
5 parts of fennel seeds
4 parts of spiceleafs
4 parts of tsaokos
(3) stew in soy sauce water formula
100 parts, water
15 parts of dark soy sauces
By following processing step and technological parameter, prepare:
(1) spice water preparation method is with embodiment 1;
(2) 2 parts of 4 parts of soybean isolate protein powders, 1 part of white sugar, 0.2 part of CMC-Na, monosodium glutamate are pre-mixed to even powder material, then after 25 parts of 3 parts of spice waters, 3 parts of light soy sauces, water are mixed, add while stirring powder material.Stir, then pour in 50 portions of egg egg pulps that stirred, more than continuing to stir 20min, until stir;
(3) by the feed liquid accurate-metering stirring, pour in mould, with 120 ℃ of 0.15MPa～0.25MPa high steams, cook;
(4) by the dry taking-up of the egg pea protein after cooking, can be cut into as requested fritter different, that vary in size;
(5) by being heated to 90 ℃ after above-mentioned formulated stew in soy sauce water, the better material of cutting is put into stew in soy sauce water, at 90 ℃ of stew in soy sauce 30min of temperature;
(6) by the dry taking-up of egg pea protein after stew in soy sauce, 90 ℃ of temperature, dry 40min;
(7) by the egg pea protein dry vacuum pack after drying.Vacuum packaging times 35～40 s that bleeds, heat-sealing time 2～3s.
(8), 121 ℃ of temperature, under the condition of pressure 0.15MPa～0.25MPa, adopt high-temperature counter pressure bactericidal assay to carry out 30min sterilization processing to the product after packing;
(9) product after sterilization is carried out cooling, wipe surface of package moisture, further air-dry, labeling stamp, check vanning, is product.
Dry sensory evaluation, physical and chemical index detection and the microbiological indicator of carrying out of the egg pea protein that adopts above-mentioned composition and engineering to produce detected, and result is as shown in table 3.
table 3 egg pea protein dryed product assay
embodiment 4
The preparation that egg yolk soya-bean milk albumen is dry
(1) composition of raw materials
55 parts of egg egg pulps
20 parts, soya bean slurry
4 parts of spice waters
4 parts of light soy sauces
1 part of white sugar
2 parts of monosodium glutamates
0.3 part of CMC-Na
(2) spice water formula
1200 parts, water
5 parts, cassia bark
Anistree 4 parts
15 parts, ginger
4 parts of black teas
4 parts of fennel seeds
5 parts of spiceleafs
5 parts of tsaokos
(3) stew in soy sauce water formula
100 parts, water
15 parts of dark soy sauces
By following processing step and technological parameter, prepare:
(1) spice water preparation method is with embodiment 1;
(2) preparation of soya-bean milk: by by weight ratio, 1 portion of soya bean is added to 5 parts of water soakings and pull an oar after two hours to filter and to obtain soya bean slurry;
(3) 2 parts of 1 part of white sugar, 0.3 part of CMC-Na, monosodium glutamate are pre-mixed to even powder material, then after 4 parts, 20 parts, soya bean slurry, 4 parts of spice waters, light soy sauce mixed, add while stirring powder material.Stir, then pour in 55 portions of egg egg pulps that stirred, more than continuing to stir 20min, until stir;
(4) by the feed liquid accurate-metering stirring, pour in mould, with 120 ℃ of 0.15MPa～0.25MPa high steams, cook;
(5) by the dry taking-up of the egg yolk soya-bean milk albumen after cooking, can be cut into as requested fritter different, that vary in size;
(6) by being heated to 90 ℃ after above-mentioned formulated stew in soy sauce water, the better material of cutting is put into stew in soy sauce water, at 90 ℃ of stew in soy sauce 30min of temperature;
(7) by the dry taking-up of egg yolk soya-bean milk albumen after stew in soy sauce, 90 ℃ of temperature, dry 40min;
(8) by the egg yolk soya-bean milk albumen dry vacuum pack after drying.Vacuum packaging times 35～40 s that bleeds, heat-sealing time 2～3s.
(9), 121 ℃ of temperature, under pressure 0.15MPa～0.25MPa condition, adopt high-temperature counter pressure sterilization to carry out 30min sterilization processing to the product after packing;
(10) product after sterilization is carried out cooling, wipe surface of package moisture, further air-dry, labeling stamp, check vanning, is product.
To the egg yolk soya-bean milk albumen that adopts above-mentioned composition and engineering to produce is dry, carry out that sensory evaluation, physical and chemical index detect, microbiological indicator detects, result is as shown in table 4.
table 4 egg yolk soya-bean milk albumen dryed product assay
embodiment 5
The dry preparation of duck's egg black soya bean slurry albumen
(1) composition of raw materials
50 parts of duck's egg egg pulps
25 parts, black soya bean slurry
5 parts of spice waters
4 parts of light soy sauces
1 part of white sugar
2 parts of monosodium glutamates
0.2 part of CMC-Na
(2) spice water formula
1200 parts, water
6 parts, cassia bark
Anistree 4 parts
18 parts, ginger
4 parts of black teas
5 parts of fennel seeds
4 parts of spiceleafs
4 parts of tsaokos
(3) stew in soy sauce water formula
100 parts, water
20 parts of dark soy sauces
By following processing step and technological parameter, prepare:
(1) spice water preparation method is with embodiment 1;
(2) preparation of soya-bean milk: by by weight ratio, 1 part of black soya bean is added to 5 parts of water soakings and pull an oar after two hours to filter and to obtain black soya bean slurry;
(3) 2 parts of 1 part of white sugar, 0.2 part of CMC-Na, monosodium glutamate are pre-mixed to even powder material.After again 4 parts, 25 parts, black soya bean slurry, 5 parts of spice waters, light soy sauce being mixed, add while stirring powder material.Stir, then pour in 50 portions of duck's egg egg pulps that stirred, more than continuing to stir 20min, until stir;
(4) by the feed liquid accurate-metering stirring, pour in mould, with 120 ℃ of 0.15MPa～0.25MPa high steams, cook;
(5) by dry taking-up of duck's egg black soya bean slurry albumen after cooking, can be cut into as requested fritter different, that vary in size;
(6) by being heated to 90 ℃ after above-mentioned formulated stew in soy sauce water, the better material of cutting is put into stew in soy sauce water, at 90 ℃ of stew in soy sauce 30min of temperature;
(7) by dry taking-up of duck's egg black soya bean slurry albumen after stew in soy sauce, 90 ℃ of temperature, dry 40min;
(8) by the duck's egg black soya bean slurry albumen dry vacuum pack after drying.Vacuum packaging times 35～40 s that bleeds, heat-sealing time 2～3s.
(9), 121 ℃ of temperature, under pressure 0.15MPa～0.25MPa condition, adopt high-temperature counter pressure sterilization to carry out 30min sterilization processing to the product after packing;
(10) product after sterilization is carried out cooling, wipe surface of package moisture, further air-dry, labeling stamp, check vanning, is product.
Dry sensory evaluation, physical and chemical index detection and the microbiological indicator of carrying out of the duck's egg black soya bean slurry albumen that adopts above-mentioned composition and engineering to produce detected, and result is as shown in table 5.
table 5 duck's egg black soya bean slurry albumen dryed product assay
Attached:
the dry supplementary material standard of table 6 compound protein and requirement
Claims (7)
1. a compound protein is dry, it is characterized in that: count by weight ratio that this compound protein is dry to be made by following raw material:
50～60 parts of birds, beasts and eggs egg pulps
3～5 parts of beans separated protein powders
20～30 parts, water
3～5 parts of spice waters
3～5 parts of light soy sauces
1～2 part of white sugar
1～2 part of monosodium glutamate
0.1～0.5 part of CMC-Na.
2. a compound protein is dry, it is characterized in that: count by weight ratio that this compound protein is dry to be made by following raw material:
50～60 parts of birds, beasts and eggs egg pulps
20 ~ 30 parts of soya-bean milk
3～5 parts of spice waters
3～5 parts of light soy sauces
1～2 part of white sugar
1～2 part of monosodium glutamate
0.1～0.5 part of CMC-Na.
3. dry according to compound protein described in claim 1 or 2, it is characterized in that: described birds, beasts and eggs egg pulp is one or more in egg egg pulp, duck's egg egg pulp, goose egg egg pulp, quail egg egg pulp.
4. compound protein is dry according to claim 1, it is characterized in that: described beans separated protein powder is one or more in soybean isolate protein powder, pea separation protein powder.
5. dry according to compound protein described in claim 1 or 2, it is characterized in that: count by weight ratio described spice water and made by following raw material:
1000～1200 parts, water
5～7 parts, cassia bark
Anistree 4～5 parts
10～20 parts, ginger
4～5 parts of black teas
4～5 parts of fennel seeds
4～5 parts of spiceleafs
4～5 parts of tsaokos.
6. prepare the dry method of compound protein as claimed in claim 1, it is characterized in that the method comprises the following steps:
(1) preparation of spice water: meter takes 5～7 parts, cassia bark by weight ratio, anistree 4～5 parts, 10～20 parts, ginger, 4～5 parts of black teas, 4～5 parts of fennel seeds, 4～5 parts of spiceleafs, 1000～1200 parts, 4～5 parts of tsaokos and water, be positioned in steam-jacked kettle, remain cooling after boiling infusion 30min, after completely cooling, cross 100 mesh sieves and filter to get filtrate and be spice water;
(2) first 3～5 parts of beans separated protein powders, 1～2 part of white sugar, 1～2 part of monosodium glutamate, CMC-Na0.1 ~ 0.5 part are mixed, and then stir with together with 20～30 parts of 3～5 parts of spice waters, 3～5 parts of light soy sauces, water, finally pour in 40～60 portions of birds, beasts and eggs egg pulps that stir, continue to stir, obtain feed liquid;
(3) feed liquid stirring is poured in mould, with 110～120 ℃ of 0.15MPa～0.25MPa steam, cooked, obtain compound protein dry;
(4) by the dry taking-up of the compound protein after cooking, stripping and slicing;
(5) press 100 parts, water: the weight portion proportioning configuration stew in soy sauce water that dark soy sauce is 10～20 parts, then stew in soy sauce water is heated to 90～100 ℃, then by the dry stew in soy sauce water of putting into of the compound protein of stripping and slicing, at 80～90 ℃ of stew in soy sauce 0.5～1h of temperature;
(6) by the dry taking-up of the compound protein after stew in soy sauce, 75～95 ℃ of temperature, dry 10～40min;
(7) by the compound protein dry vacuum pack after drying;
(8) with high-temperature counter pressure bactericidal assay, the product after packing is carried out to sterilization processing; 100～121 ℃ of temperature, pressure 0.15MPa～0.25MPa, time 10～60min;
(9) product after sterilization is carried out cooling, wipe surface of package moisture, air-dry, labeling stamp, vanning, is product.
7. prepare the dry method of compound protein as claimed in claim 2, it is characterized in that the method comprises the following steps:
(1) preparation of spice water: meter takes 5～7 parts, cassia bark by weight ratio, anistree 4～5 parts, 10～20 parts, ginger, 4～5 parts of black teas, 4～5 parts of fennel seeds, 4～5 parts of spiceleafs, 1000～1200 parts, 4～5 parts of tsaokos and water, be positioned in steam-jacked kettle, remain cooling after boiling infusion 30min, after completely cooling, cross 100 mesh sieves and filter to get filtrate and be spice water;
(2) preparation of soya-bean milk: by by weight ratio, 1 portion of beans is added to 5 parts of water soakings and pull an oar and filter to obtain soya-bean milk after two hours; One or more in soya bean, black soya bean or green soya bean of bean sorting;
(3) first 1～2 part of white sugar, 1～2 part of monosodium glutamate, CMC-Na0.1 ~ 0.5 part are mixed, and then stir with together with 20～30 parts of 3～5 parts of spice waters, 3～5 parts of light soy sauces, soya-bean milk, finally pour in 40～60 portions of birds, beasts and eggs egg pulps that stir, continue to stir, obtain feed liquid;
(4) feed liquid stirring is poured in mould, with 110～120 ℃ of 0.15MPa～0.25MPa steam, cooked, obtain compound protein dry;
(5) by the dry taking-up of the compound protein after cooking, stripping and slicing;
(6) press 100 parts, water: the weight portion proportioning configuration stew in soy sauce water that dark soy sauce is 10～20 parts, then stew in soy sauce water is heated to 90～100 ℃, then by the dry stew in soy sauce water of putting into of the compound protein of stripping and slicing, at 80～90 ℃ of stew in soy sauce 0.5～1h of temperature;
(7) by the dry taking-up of the compound protein after stew in soy sauce, 75～95 ℃ of temperature, dry 10～40min;
(8) by the compound protein dry vacuum pack after drying;
(9) with high-temperature counter pressure bactericidal assay, the product after packing is carried out to sterilization processing; 100～121 ℃ of temperature, pressure 0.15MPa～0.25MPa, time 10～60min;
(10) product after sterilization is carried out cooling, wipe surface of package moisture, air-dry, labeling stamp, vanning, is product.
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