CN103598535A - Protein meat and preparation method thereof - Google Patents
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- CN103598535A CN103598535A CN201310548780.9A CN201310548780A CN103598535A CN 103598535 A CN103598535 A CN 103598535A CN 201310548780 A CN201310548780 A CN 201310548780A CN 103598535 A CN103598535 A CN 103598535A
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- OAIJSZIZWZSQBC-GYZMGTAESA-N lycopene Chemical compound CC(C)=CCC\C(C)=C\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C=C(/C)CCC=C(C)C OAIJSZIZWZSQBC-GYZMGTAESA-N 0.000 description 1
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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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- 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)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to protein meat and a preparation method thereof. The protein meat is prepared by the following steps: washing beans, airing, peeling, pressing into cakes, extracting oil at high temperature, grinding the cakes to be in a flour shape, adding water and salt, uniformly stirring, and tabletting at high temperature to obtain the protein meat. An experimental result shows that when being dressed with sauce, fried or stewed, the protein meat provided by the invention is soft in mouth feel and chewy, has the clean aroma of bean products, and does not have the dreg feel of bean dregs; the protein meat has an effect superior to that in the prior art, and is rich in all nutrients of beans.
Description
Technical field
The present invention relates to a kind of bean product, be specifically related to a kind of protein meat and preparation method thereof.
Background technology
Bean product are that to take the beans such as soybean, soya bean, black soya bean, red bean, mung bean, pea, broad bean be primary raw material, the food processing from strand.
Bean product are mainly divided into two large classes, the soy food product that the soybean of take is raw material and other bean product that other assorted beans are raw material of take.Soy food product comprises soy meal, bean curd, soya-bean milk, soybean milk powder, the skin of soya-bean milk, the outermost layer of skin, dried bean curd, bean curd stick, steamed bean curd roll, vegetarian ham, fermentation soybean goods, soyabean protein powder and goods thereof, soybean rod, soybean frozen food etc.Fermented bean product are as sky shellfish, fermented bean curd, fermented soya bean, tamarind slurry etc.
Beans is the special product of China, in meals, plays a very important role.Beans comprises a plurality of kinds such as soya bean, broad bean, pea, mung bean, black soya bean, and is worth the highest with soyabean nutrient.Beans is rich in protein, and the amino acid of its protein forms with animal protein approximate, is good protein, but also be rich in vegetable fat, especially unsaturated fatty acid content is higher, also contains more rich B family vitamin simultaneously, and its nutritional labeling is easy to digestion, absorbs.In addition, beans also contains the inorganic salts such as calcium, phosphorus, iron, and nutrition is very abundant.The bean product nutritive values such as bean curd, soya-bean milk, tall scrawny person are also very high, and digest and assimilate than dry bean is easy.
Existing patented product has:
CN201210027224.2 (publication number) discloses a kind of Novel egg plain boiled pork and production technology thereof, and its component and weight percentage thereof are: soybean protein isolate 15%～18%; Glutamine transaminage 0.1%～0.2%; Remainder is supplied with water.Its production technology comprises the following steps: 1): the water weighing up is added in cutmixer, then add soybean protein isolate, open to cut and mix, at 20～30 ℃, cut and mix 10～15 minutes; 2): add cutting of step 1 to mix in liquid glutamine transaminage, mix to continue to cut and mix 4-8 minute, cut and mix completely, placement is spent the night, then the use of dicing.
CN201010584350.9(publication number is CN102550696A) a kind of processing method of the skin of soya-bean milk disclosed, after being rinsed to removal of impurities, soybean soaks, then the soybean after soaking is crushed to pastel, then be filtered into bean dregs and soya-bean milk, the heating soybean milk of filtration is boiled, pour the soya-bean milk boiling into pan skinning, the skin of soya-bean milk that will wet dry the skin of soya-bean milk.
CN201110290690.5(publication number is CN102349581A) a kind of coarse-cereal dried bean curd roll and preparation method thereof disclosed.It is with raw materials such as soya bean 45-85%, black soya bean 10-35%, green soya bean 5-30%, peanut 0-20% through immersion, defibrination, stew slurry, take off bamboo, baking step and the bean product made.
CN201110367601.2(publication number is CN102429050A) a kind of nutrition bean product is disclosed, its formula is as follows: mung bean 80-85%; Sweetener 1-2.5%; Calcium gluconae 0.08-0.1%; Lycopene 0.05-0.1%; Parget water 0.8-1.12%; Dietary fiber 0.29-0.31%; All the other compositions are papaya powder, and above-mentioned percentages is calculated.
On existing market, there are a lot of bean product, after wearing into soya-bean milk or directly, extract oil, remain a large amount of bean dregs, in bean dregs, contain abundant nutrition, containing crude fibre, crude fibre is helpful to fat-reducing, reducing blood lipid, and bean dregs are mostly as the feed of livestock, is used for cooking or do bean dregs cake, do steamed stuffed bun stuffing and eat after also having a minority to cook.Although also have preparation to help the product of beans, still cannot accomplish bean dregs well to utilize.
Therefore, need to provide a kind of full beans product.
Summary of the invention
The object of this invention is to provide a kind of full beans product.
A kind of protein meat provided by the invention, it is prepared by following methods: beans is cleaned, and dries, and removes the peel, is pressed into cake, and high temperature oil expression, wears into floury by muffin, adds water and salt, mixes thoroughly, and high temperature compressing tablet, obtains.
Concrete, described protein meat is prepared by following methods:
1) by beans with cleaning up, then dry, water content 10-20%, peeling, standby;
2) beans of peeling is pressed into cake, then high temperature squeezing, oil yield is 10-15%, remaining slag is standby;
3) by step 2) the residue sizing that obtains becomes floury, adds the water of 35-45% and the salt of 0.5-0.8% of flour weight, mixes thoroughly, then uses high temperature compressing tablet, obtain.
In said method:
Described beans is soya bean, broad bean, pea, mung bean, black soya bean;
The peeling of described step 1), all to remove the peel as well, in order to save the loss of beans, generally with peeling 90-95% for well;
Step 2) high temperature squeezing, temperature is advisable with 80-100 ℃;
In described step 3):
The consumption of water take 40% as preferred;
The consumption of salt take 0.6% as preferred;
High temperature compressing tablet, temperature is 180-260 ℃, is preferably 180-200 ℃; The thickness of sheet is that 1-25mm is advisable.
The present invention also provides the preparation method of above-mentioned protein meat, and the method comprises the following steps:
1) by beans with cleaning up, then dry, water content 10-20%, peeling, standby;
2) beans of peeling is pressed into pie, then high temperature squeezing, oil yield is 10-15%, remaining slag is standby;
3) by step 2) the residue sizing that obtains becomes floury, adds the water of 35-45% and the salt of 0.5-0.8% of flour weight, mixes thoroughly, then uses high temperature compressing tablet, obtain.
In said method:
Described beans is soya bean, broad bean, pea, mung bean, black soya bean;
The peeling of described step 1), all to remove the peel as well, in order to save the loss of beans, generally with peeling 90-95% for well;
Step 2) high temperature squeezing, temperature is advisable with 80-100 ℃;
In described step 3):
The consumption of water take 40% as preferred;
The consumption of salt take 0.6% as preferred;
High temperature compressing tablet, temperature is 180-260 ℃, is preferably 180-200 ℃; The thickness of sheet is that 1-2.5mm is advisable, and width and length can arbitrarily be adjusted as requested, than better suited product, are length 18-23cm, is rolled into when cylindric, and the diameter of cylinder is 5-7.5cm;
Last product, naturally dries or dries and all can.
The present invention also provides the application of above-mentioned protein meat, is specifically applied to stir-fry dish cooked in a small wok, meaning the food is prepared with special care, dry pot, fricassee, cold and dressed with sauce.
Its using method is: 50-80 ℃ of emerge in worm water 5-10 minute, is preferably and soaks 5-8 minute.
Protein meat provided by the invention has the following advantages:
1, method is decomposed:
1) by beans with cleaning up, then dry, make its water content be about 10-20%, water content is in this scope, easily peeling, water content is very few, is not easy peeling, while reaching more than 90% peeling, beans loss seriously; Water content is too much, is difficult for squeezing fuel-displaced, causes in final products oil content too high, many edible generations that can cause high fat of blood; And peeling number, not only affect the loss of beans, also can affect the foaming of final products;
2) beans of peeling is pressed into pie, then, with the high temperature squeezing of 80-100 ℃, oil yield is 11%, and excess Temperature can make oil yield increase, but also make soya-bean cake gelatinization simultaneously, easily produces carcinogen; Temperature is too low, and oil yield reduces, and makes to be difficult for squeezing fuel-displaced;
3) by step 2) the residue sizing that obtains becomes floury, adds water and salt, mix thoroughly, then put into high temperature self-cooked machine,--in order to increase the mouthfeel of final products, add appropriate salt, by suitable quantity of water, be in harmonious proportion, make final products even, having set temperature is 180-260 ℃, and in this temperature range, the protein meat thin and thick of preparation is even, the too high sclerderm that there will be, cannot maceration with warm water; Too low, can cause product became uneven even.
2, protein meat provided by the invention, is remaining bean dregs preparation after bean products oil expression, and the content of protein is up to more than 50%, and oil content is few, when edible, concerning human body, without unnecessary oils, takes in.
3, protein meat provided by the invention, its raw material is bean dregs, belongs to the re-using of discarded object.
4, experimental result shows: protein meat provided by the invention, no matter cold and dressed with sauce, or as frying, stewing, its mouthfeel is soft, and flexible has the delicate fragrance of bean product, there is no the slag particle sense of bean dregs, and effect is better than prior art, and it is nutritious to be rich in the institute of beans.
The specific embodiment
Following examples are used for illustrating the present invention, but are not used for limiting the scope of the invention.
Embodiment 1: protein meat
1) by soya bean with cleaning up, then dry, make its water content be about 20%, peeling, standby;
2) soya bean of peeling is pressed into pie, then, with the high temperature squeezing of 85 ℃, oil yield is 11%, and remaining slag is standby;
3) by step 2) the residue sizing that obtains becomes floury, adds 40% water of flour weight and 0.6% salt, mixes thoroughly, then puts into high temperature self-cooked machine, and Temperature Setting is 180 ℃, and thickness is set as 1mm, naturally dries, and obtains.
Embodiment 2
1) by soya bean with cleaning up, then dry, make its water content be about 20%, peeling, standby;
2) soya bean of peeling is pressed into pie, then, with the high temperature squeezing of 90 ℃, oil yield is 12%, and remaining slag is standby;
3) by step 2) the residue sizing that obtains becomes floury, adds 35% water of flour weight and 0.5% salt, mixes thoroughly, then puts into high temperature self-cooked machine, and Temperature Setting is 190 ℃, and thickness is set as 2.0mm, naturally dries, and obtains.
Embodiment 3
1) by soya bean with cleaning up, then dry, make its water content be about 15%, peeling, standby;
2) soya bean of peeling is pressed into pie, then, with the high temperature squeezing of 100 ℃, oil yield is 11%, and remaining slag is standby;
3) by step 2) the residue sizing that obtains becomes floury, adds 45% water of flour weight and 0.7% salt, mixes thoroughly, then puts into high temperature self-cooked machine, and Temperature Setting is 200 ℃, and thickness is set as 2.5mm, naturally dries, and obtains.
Embodiment 4
1) by black soya bean with cleaning up, then dry, make its water content be about 15%, peeling, standby;
2) black soya bean of peeling is pressed into pie, then, with the high temperature squeezing of 100 ℃, oil yield is 11%, and remaining slag is standby;
3) by step 2) the residue sizing that obtains becomes floury, adds 40% water of flour weight and 0.6% salt, mixes thoroughly, then puts into high temperature self-cooked machine, and Temperature Setting is 230 ℃, and thickness is set as 2.5mm, naturally dries, and obtains.
Embodiment 5
1) by mung bean with cleaning up, then dry, make its water content be about 10%, peeling, standby;
2) mung bean of peeling is pressed into pie, then, with the high temperature squeezing of 100 ℃, oil yield is 11%, and remaining slag is standby;
3) by step 2) the residue sizing that obtains becomes floury, adds 45% water of flour weight and 0.7% salt, mixes thoroughly, then puts into high temperature self-cooked machine, and Temperature Setting is 260 ℃, and thickness is set as 1.5mm, naturally dries, and obtains.
Comparative example 1
1) by soya bean with cleaning up, then dry, make its water content be about 25%, peeling, standby;
2) soya bean of peeling is pressed into pie, then, with the high temperature squeezing of 100 ℃, oil yield is 9%, and remaining slag is standby;
3) by step 2) the residue sizing that obtains becomes floury, adds 45% water of flour weight and 0.7% salt, mixes thoroughly, then puts into high temperature self-cooked machine, and Temperature Setting is 280 ℃, and thickness is set as 1mm, naturally dries, and obtains.
Comparative example 2:
1) by soya bean with cleaning up, then dry, make its water content be about 20%, peeling, standby;
2) soya bean of peeling is pressed into pie, then, with the high temperature squeezing of 85 ℃, oil yield is 11%, and remaining slag is standby;
3) by step 2) the residue sizing that obtains becomes floury, adds 40% water of flour weight and 0.6% salt, mixes thoroughly, then puts into high temperature self-cooked machine, and Temperature Setting is 300 ℃, and thickness is set as 1mm, naturally dries, and obtains.
Experimental example 1: Performance
The outermost layer of skin of buying on the protein meat that embodiment 1-5 and comparative example 1,2 are provided, market is tested, and comprises that mouthfeel tastes, and the investigation of outward appearance, the results are shown in Table 1:
Table 1: mouthfeel and outward appearance are investigated
Table 1 result shows: the beans meat king that embodiment 1-5 provides, and gloss appearance, bubbles few, and glossy degree is little, the soak time time is long, does not have the rotten imagination (rotten is that hand is easily rotten while grabbing, can not moulding), and mouthfeel is soft, flexible, has the delicate fragrance of bean product, there is no the slag particle sense of bean dregs; And existing skin of beancurd soak time is slightly long, there will be rotten, its surface oil brightness is high, shows that oil content is high; And bubbling appears in two comparative examples.
Experimental result shows: protein meat provided by the invention, no matter cold and dressed with sauce, or as frying, stewing, its mouthfeel is soft, and flexible has the delicate fragrance of bean product, there is no the slag particle sense of bean dregs, and effect is better than prior art, and it is nutritious to be rich in the institute of beans.
Although, above used general explanation, the specific embodiment and test, the present invention is described in detail, on basis of the present invention, can make some modifications or improvements it, and this will be apparent to those skilled in the art.Therefore, these modifications or improvements, all belong to the scope of protection of present invention without departing from theon the basis of the spirit of the present invention.
Claims (10)
1. a protein meat, it is prepared by following methods: beans is cleaned, and dries, and removes the peel, is pressed into cake, and high temperature oil expression, wears into floury by muffin, adds water and salt, mixes thoroughly, and high temperature compressing tablet, obtains.
2. protein meat according to claim 1, is characterized in that, described protein meat is prepared by following methods:
1) by beans with cleaning up, then dry, water content 10-20%, peeling, standby;
2) beans of peeling is pressed into cake, then high temperature squeezing, oil yield is 10-15%, remaining slag is standby;
3) by step 2) the residue sizing that obtains becomes floury, adds the water of 35-45% and the salt of 0.5-0.8% of flour weight, mixes thoroughly, then uses high temperature compressing tablet, obtain.
3. protein meat according to claim 1 and 2, is characterized in that, described beans is soya bean, broad bean, pea, mung bean, black soya bean.
4. protein meat according to claim 1 and 2, is characterized in that, the peeling of described step 1), all to remove the peel as well, in order to save the loss of beans, generally with peeling 90-95% for well.
5. protein meat according to claim 1 and 2, is characterized in that step 2) high temperature squeezing, temperature is advisable with 80-100 ℃.
6. protein meat according to claim 1 and 2, is characterized in that, high temperature compressing tablet, and temperature is 180-260 ℃, is preferably 180-200 ℃; The thickness of sheet is that 1-2.5mm is advisable.
7. a method of preparing protein meat described in claim 1-6 any one, is characterized in that, the method comprises the following steps:
1) by beans with cleaning up, then dry, water content 10-20%, peeling, standby;
2) beans of peeling is pressed into pie, then high temperature squeezing, oil yield is 10-15%, remaining slag is standby;
3) by step 2) the residue sizing that obtains becomes floury, adds the water of 35-45% and the salt of 0.5-0.8% of flour weight, mixes thoroughly, then uses high temperature compressing tablet, obtain.
8. method according to claim 7, is characterized in that, described beans is soya bean, broad bean, pea, mung bean, black soya bean.
9. method according to claim 7, is characterized in that step 2) high temperature squeezing, temperature is advisable with 80-100 ℃.
10. method according to claim 7, is characterized in that, in described step 3): the consumption of water is with 40%; The consumption of salt is 0.6%; High temperature compressing tablet, temperature is 180-260 ℃, is preferably 180-200 ℃; The thickness of sheet is 1-2.5mm.
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| CN104126810A (en) * | 2014-07-21 | 2014-11-05 | 安徽三只松鼠电子商务有限公司 | Preparation method for bean dreg sliced meat |
| CN111919902A (en) * | 2019-05-13 | 2020-11-13 | 安徽省寿县春申府食品有限公司 | Process for preparing protein meat |
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| CN102578366A (en) * | 2012-02-08 | 2012-07-18 | 福建海壹食品饮料有限公司 | Novel protein meat and production technique thereof |
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| CN102578366A (en) * | 2012-02-08 | 2012-07-18 | 福建海壹食品饮料有限公司 | Novel protein meat and production technique thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104126810A (en) * | 2014-07-21 | 2014-11-05 | 安徽三只松鼠电子商务有限公司 | Preparation method for bean dreg sliced meat |
| CN111919902A (en) * | 2019-05-13 | 2020-11-13 | 安徽省寿县春申府食品有限公司 | Process for preparing protein meat |
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