CN103704463A - Soybean tissue albumin dried meat floss - Google Patents
Soybean tissue albumin dried meat floss Download PDFInfo
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- CN103704463A CN103704463A CN201310704248.1A CN201310704248A CN103704463A CN 103704463 A CN103704463 A CN 103704463A CN 201310704248 A CN201310704248 A CN 201310704248A CN 103704463 A CN103704463 A CN 103704463A
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Abstract
The invention discloses soybean tissue albumin dried meat floss. The vegetarian dried meat floss is prepared by performing immersion, cleaning, deodorization, peculiar smell removal, dewatering, chopping into strips, mixing, frying, drying, cooling, packaging and the like on a soybean tissue protein raw material. The soybean tissue protein is used as a full vegetable instead of a filler to be developed and applied; by virtue of rich soybean proteins, the prepared vegetarian dried meat floss is loose, is moderate in sweetness and saltness, tastes mellow and delicious and has a unique flavor; people of all ages can eat the soybean tissue albumin dried meat floss; particularly a new convenient and delicious option is supplied to vegetarians and is a meat-substitute product with rich nutrition.
Description
Technical field
The present invention relates to food processing technology field, particularly a kind of textured soybean protein vegetable dried meat floss.
Background technology
Dried meat floss is a kind of nutritious, the delicious good to eat high-grade meat products of selecting the very lean meat of fresh high-quality to make through techniques such as boiling, fried dry, stranding pines, and quality is loose, easy to digest, deeply obtains liking of children and the elderly.
In recent years, vegetarian diet crowd increase gradually, and according to the data of U.S. vegetarianism NAB National Association 0f Broadcasters, 2011, the people of the nearly 2%-8% of the U.S. was vegetarian.According to another investigation, Shanghai City vegetarian diet crowd accounts for 0.77% of Shanghai total population at present, and by the Shanghai of recent statistics, 2,300 ten thousand permanent resident populations calculate, and approximately have 180,000 vegetarians.Therefore, vegetarian product also has consumer groups more widely.Investigation is found, the general health awareness of vegetarian, daily behavior is also more healthy, to feeling generally well after vegetarian diet, with the ill situation comparison of big city crowd in national nutrition and investigation, the illness rates such as vegetarian's obesity, hypertension, high fat of blood, hyperglycaemia are all lower than National survey result.Vegetable food can reduce the intake of cholesterol and saturated fatty acid, prevents that cholesterol from entering blood, reduces the generation of obesity, hypercholesterolemia and coronary heart disease etc., keeps human acid-base balance.In addition, in vegetarian diet, contain abundant vitamin, can regulate metabolic function, strengthen the nutrition of skin.
For vegetarian diet crowd's vegetable dried meat floss, actually rare on the market.The disclosure of the invention of publication number CN 1826969 A a kind of dried meat floss with straw mushroom and preparation method thereof, be to add auxiliary material after mushroom stems is arranged, softens, precooks, then beat pine, packing after drying.This kind of dried meat floss with straw mushroom is edible mushroom making, although be vegetarian diet, can not present the soft fluffy structure of fleshy fiber, the more too late dried meat floss of mouthfeel.
Summary of the invention
The object of the present invention is to provide a kind of textured soybean protein vegetable dried meat floss, using textured soybean protein as full material, but not inserts develops and applies, contain abundant soybean protein, the vegetable dried meat floss quality made is loose, salty comfortable in, mellow deliciousness, unique flavor, men and women, old and young are edible all, and the new selection of convenient and delicious is especially provided for vegetarian diet crowd, be a kind of nutrition good for meat products.
The technical solution adopted for the present invention to solve the technical problems is:
Textured soybean protein's vegetable dried meat floss, described textured soybean protein vegetable dried meat floss is made by following steps:
1. select materials: select yellow, textured soybean protein's piece that sheet type is complete.
2. soak: textured soybean protein is immersed in water, and the weight proportion of textured soybean protein and water is 1:3-1:5, soaking temperature 30-40 ℃, soak time 15-30min, immersion finishes rear clean with clear water;
By textured soybean protein's soaking and washing, can effectively remove beany flavor.
3. dehydration: the textured soybean protein after soaking and washing is evenly placed in to dewaterer and sloughs unnecessary moisture, to water content be 60-75%; By dehydration, and control water content be 60-75% on the one hand, be conducive to cut and mix rear thread texture and form, be conducive on the other hand shorten frying process time.
4. cut and mix thread rolling: the textured soybean protein after dehydration is dropped into cutmixer and carry out thread rolling.
5. spice frying: carry out frying after the textured soybean protein after thread rolling is mixed with batching;
6. dry: the textured soybean protein after frying to be placed in to rotary dryer and to dry, to water content≤20%;
7. finally cooling, pack to obtain product.
Textured soybean protein is that a kind of protein content is at more than 55% soybean puffing goods, not containing cholesterol, its contained essential amino acid is similar to animal protein with protein, contains the mineral matter of the human body needs such as calcium, phosphorus, iron simultaneously, have the title of Vegetable meat.The price of textured soybean protein is only 1/5th of thin pork, and protein content is but equivalent to fish, meat, egg 2 ~ 3 times.Textured soybean protein can substitute meat proteins, reduces the fat content of meat simultaneously, also possesses good water imbibition, protects oiliness, has the fiber sense of muscle, can replace meat completely and be made into the demand that vegetable food meets different crowd.
The present invention is with textured soybean protein's raw material, it carried out to the de-raw meat of soaking and washing and remove peculiar smell, dewater, cut operations such as mixing silk, spice frying, dry, cooling, packing and make vegetarian diet dried meat floss goods.Using textured soybean protein as full material, but not inserts develops and applies, contain abundant soybean protein, the vegetable dried meat floss quality made is loose, salty comfortable in, mellow deliciousness, unique flavor, men and women, old and young are edible all, the new selection of convenient and delicious is especially provided for vegetarian diet crowd, be a kind of nutrition good for meat products.
As preferably, step 4. in cutmixer rotating speed 1000-2000r/min, cut and mix time 5-10 minute.Control cutmixer parameter, this mode becomes silk thinner, evenly, can directly apply, and guarantees that vegetable dried meat floss quality is loose.
As preferably, step 5. in textured soybean protein after thread rolling and the concrete proportioning of batching be: the 100kg of textured soybean protein after thread rolling, white granulated sugar 5-15kg, soybean oil 10-15kg, soybean protein isolate 0.5-5kg, peameal 0.5-5kg, monosodium glutamate 0.1-0.3kg, salt 0.05-0.3kg, condiment powder 0.05-0.3kg, meat flavour vegetarian diet yeast extract 0.05-0.2kg.
The present invention adds soybean protein isolate Neng Yuyu textured soybean protein silk fiber and is attached together, and is conducive to adsorb grease (soybean oil), is easy to into meat velvet-like, guarantees that vegetable dried meat floss quality is loose.Peameal is golden yellow, can make product colour more bright-coloured, and imitative meat is effective.Meat flavour vegetarian diet yeast extract is commercially available prod, mainly by vegetarian diet Raw material processing, is formed, and local flavor presents meat flavour, to improve the taste of product.By said ratio, reached the object of unique flavor of the present invention.
As preferably, described condiment powder is comprised of the component of following mass percent meter: star aniseed powder 25-30%, cinnamomi cortex pulveratus 20-25%, spiceleaf powder 10-25%, wild marjoram powder 5-10%, root of Dahurain angelica powder 5-10%, licorice powder 5-10%, white pepper powder 3-10% nutmeg powder 2-5%.Condiment powder adopts said ratio to make the good and unique flavor of products taste of the present invention.
As preferably, step 5. in the parameter of frying be: first at 130-150 ℃, frying 5-10min, and then at 80-95 ℃, frying 10-15min.
During frying, textured soybean protein after thread rolling is higher with batching moisture, first high temperature frying, and then low temperature frying, can save the frying time like this, and be convenient to control product quality, make to be easy to into meat velvet-like simultaneously, the particular combination of the textured soybean protein of the present invention after by thread rolling and batching and control stir-frying-technology, operates without the follow-up pine that beats, by frying machine frying, can obtain the loose product of quality.
The invention has the beneficial effects as follows:
1, using textured soybean protein as full material, but not inserts develops and applies, contain abundant soybean protein, the vegetable dried meat floss quality made is loose, salty comfortable in, mellow deliciousness, unique flavor, men and women, old and young are edible all, the new selection of convenient and delicious is especially provided for vegetarian diet crowd, be a kind of nutrition good for meat products.
2, the bean product cause to development China, enriches vegetarian product market, improves Competitive Products, effectively extends volume growth, and promotes enterprise technology innovation and technological progress etc. and is all of great immediate significance and social effect, and the prospect of marketing is wide.
The specific embodiment
Below by specific embodiment, technical scheme of the present invention is described in further detail.
In the present invention, if not refer in particular to, the raw material adopting and equipment etc. all can be buied from market or this area is conventional.Method in following embodiment, if no special instructions, is the conventional method of this area.
Embodiment 1:
1. select materials: select yellow, textured soybean protein's piece (commercially available, purchased from Shandong three fibrillarin Co., Ltds) that sheet type is complete, reject textured soybean protein's piece and the visible exogenous impurity of brown stain.
2. soak: textured soybean protein is immersed in water, and the weight proportion of textured soybean protein and water is 1:3,30 ℃ of soaking temperatures, soak time 30min, immersion finishes rear clean with clear water;
3. dehydration: the textured soybean protein after soaking and washing is evenly placed in to dewaterer and sloughs unnecessary moisture, to water content be 60-75%;
4. cut and mix thread rolling: the textured soybean protein after dehydration is dropped into cutmixer and carry out thread rolling, cutmixer rotating speed 1000r/min, cuts the 10 minutes time of mixing;
5. spice frying: carry out frying after the textured soybean protein after thread rolling is mixed with batching in frying machine, the parameter of frying is: first at 130 ℃, frying 10min, and then at 80 ℃, frying 15min.After frying is tasty, meat is aromatic strongly fragrant, water content 30-35%.The concrete proportioning of the textured soybean protein after thread rolling and batching is: the 100kg of textured soybean protein after thread rolling, white granulated sugar 5kg, soybean oil 10kg, soybean protein isolate 0.5kg(is commercially available, purchased from Jilin only albumen Co., Ltd), peameal 0.5kg(is commercially available), monosodium glutamate 0.1kg, salt 0.05kg, condiment powder 0.05kg, 0.05kg(is commercially available for meat flavour vegetarian diet yeast extract, purchased from DSM (China) Co., Ltd).
Described condiment powder is comprised of the component of following mass percent meter: star aniseed powder 25%, cinnamomi cortex pulveratus 25%, spiceleaf powder 25%, wild marjoram powder 10%, root of Dahurain angelica powder 5%, licorice powder 5%, white pepper powder 3% nutmeg powder 2%.Each component of condiment powder is commercially available prod.
6. dry: the textured soybean protein after frying to be placed in to rotary dryer and to dry, to water content≤20%.
7. finally cooling, pack to obtain product.
Embodiment 2:
1. select materials: select yellow, textured soybean protein's piece (commercially available, purchased from Shandong three fibrillarin Co., Ltds) that sheet type is complete, reject textured soybean protein's piece and the visible exogenous impurity of brown stain.
2. soak: textured soybean protein is immersed in water, and the weight proportion of textured soybean protein and water is 1:5,40 ℃ of soaking temperatures, soak time 15min, immersion finishes rear clean with clear water;
3. dehydration: the textured soybean protein after soaking and washing is evenly placed in to dewaterer and sloughs unnecessary moisture, to water content be 60-75%;
4. cut and mix thread rolling: the textured soybean protein after dehydration is dropped into cutmixer and carry out thread rolling, cutmixer rotating speed 2000r/min, cuts the 5 minutes time of mixing;
5. spice frying: carry out frying after the textured soybean protein after thread rolling is mixed with batching in frying machine, the parameter of frying is: first at 150 ℃, frying 5min, and then at 95 ℃, frying 10min.After frying is tasty, meat is aromatic strongly fragrant, water content 30-35%.The concrete proportioning of the textured soybean protein after thread rolling and batching is: the 100kg of textured soybean protein after thread rolling, white granulated sugar 15kg, soybean oil 15kg, soybean protein isolate 5kg(is commercially available, purchased from Jilin only albumen Co., Ltd), peameal 5kg(is commercially available), monosodium glutamate 0.3kg, salt 0.3kg, condiment powder 0.3kg, 0.2kg(is commercially available for meat flavour vegetarian diet yeast extract, purchased from DSM (China) Co., Ltd).
Described condiment powder is comprised of the component of following mass percent meter: star aniseed powder 30%, cinnamomi cortex pulveratus 20%, spiceleaf powder 10%, wild marjoram powder 5%, root of Dahurain angelica powder 10%, licorice powder 10%, white pepper powder 10% nutmeg powder 5%.Each component of condiment powder is commercially available prod.
6. dry: the textured soybean protein after frying to be placed in to rotary dryer and to dry, to water content≤20%.
7. finally cooling, pack to obtain product.
Embodiment 3:
1. select materials: select yellow, textured soybean protein's piece (commercially available, purchased from Shandong three fibrillarin Co., Ltds) that sheet type is complete, reject textured soybean protein's piece and the visible exogenous impurity of brown stain.
2. soak: textured soybean protein is immersed in water, and the weight proportion of textured soybean protein and water is 1:4,35 ℃ of soaking temperatures, soak time 20min, immersion finishes rear clean with clear water;
3. dehydration: the textured soybean protein after soaking and washing is evenly placed in to dewaterer and sloughs unnecessary moisture, to water content be 60-75%;
4. cut and mix thread rolling: the textured soybean protein after dehydration is dropped into cutmixer and carry out thread rolling, cutmixer rotating speed 1500r/min, cuts the 8 minutes time of mixing;
5. spice frying: carry out frying after the textured soybean protein after thread rolling is mixed with batching in frying machine, the parameter of frying is: first at 140 ℃, frying 8min, and then at 80 ℃, frying 12min.After frying is tasty, meat is aromatic strongly fragrant, water content 30-35%.The concrete proportioning of the textured soybean protein after thread rolling and batching is: the 100kg of textured soybean protein after thread rolling, white granulated sugar 10kg, soybean oil 12kg, soybean protein isolate 2kg(is commercially available, purchased from Jilin only albumen Co., Ltd), peameal 2kg(is commercially available), monosodium glutamate 0.2kg, salt 0.1kg, condiment powder 0.1kg, 0.1kg(is commercially available for meat flavour vegetarian diet yeast extract, purchased from DSM (China) Co., Ltd).
Described condiment powder is comprised of the component of following mass percent meter: star aniseed powder 26%, cinnamomi cortex pulveratus 22%, spiceleaf powder 20%, wild marjoram powder 8%, root of Dahurain angelica powder 8%, licorice powder 7%, white pepper powder 6% nutmeg powder 3%.Each component of condiment powder is commercially available prod.
6. dry: the textured soybean protein after frying to be placed in to rotary dryer and to dry, to water content≤20%.
7. finally cooling, pack to obtain product.
Product of the present invention, water content 15-20%, protein content >=25%, fat≤30%.
Physics and chemistry testing result is as follows:
1. sense index
| Project | Index | Range estimation taste result | Evaluate |
| Color and luster | Be yellowish-brown, color and luster is even | Even yellowish-brown | Qualified |
| Form | Short fiber shape, without burnt head | Short fiber shape | Qualified |
| Flavour and smell | Crisp, fragrant, delicious, without other bad smells | Crisp, fragrant, free from extraneous odour | Qualified |
| Impurity | Without the visible exogenous impurity of naked eyes | Without the visible impurity of naked eyes | Qualified |
2. physical and chemical index
| Project | Index | Measured value | Evaluate |
| Moisture (gram/100 grams) | ≤20 | 15.8 | Qualified |
| Fat (gram/100 grams) | ≤30 | 24.4 | Qualified |
| Protein (gram/100 grams) | ≥25 | 28.1 | Qualified |
3. sanitary index
| Project | Index | Measured value | Evaluate |
| Total plate count (CFU/ gram) | ≤30000 | 750 | Qualified |
| Coliform (MPN/100 gram) | ≤40 | ＜30 | Qualified |
| Pathogenic bacteria (salmonella, staphylococcus aureus, Shigella) | Must not detect | Do not detect | Qualified |
Above-described embodiment is a kind of preferably scheme of the present invention, not the present invention is done to any pro forma restriction, also has other variant and remodeling under the prerequisite that does not exceed the technical scheme that claim records.
Claims (5)
1.Yi Zhong textured soybean protein vegetable dried meat floss, is characterized in that: described textured soybean protein vegetable dried meat floss is made by following steps:
1. select materials: select yellow, textured soybean protein's piece that sheet type is complete;
2. soak: textured soybean protein is immersed in water, and the weight proportion of textured soybean protein and water is 1:3-1:5, soaking temperature 30-40 ℃, soak time 15-30min, immersion finishes rear clean with clear water;
3. dehydration: the textured soybean protein after soaking and washing is evenly placed in to dewaterer and sloughs unnecessary moisture, to water content be 60-75%;
4. cut and mix thread rolling: the textured soybean protein after dehydration is dropped into cutmixer and carry out thread rolling;
5. spice frying: carry out frying after the textured soybean protein after thread rolling is mixed with batching;
6. dry: the textured soybean protein after frying to be placed in to rotary dryer and to dry, to water content≤20%;
7. finally cooling, pack to obtain product.
2. a kind of textured soybean protein according to claim 1 vegetable dried meat floss, is characterized in that: step is middle cutmixer rotating speed 1000-2000r/min 4., cuts and mixes time 5-10 minute.
3. a kind of textured soybean protein according to claim 1 and 2 vegetable dried meat floss, it is characterized in that: step 5. in textured soybean protein after thread rolling and the concrete proportioning of batching be: the 100kg of textured soybean protein after thread rolling, white granulated sugar 5-15kg, soybean oil 10-15kg, soybean protein isolate 0.5-5kg, peameal 0.5-5kg, monosodium glutamate 0.1-0.3kg, salt 0.05-0.3kg, condiment powder 0.05-0.3kg, meat flavour vegetarian diet yeast extract 0.05-0.2kg.
4. a kind of textured soybean protein according to claim 3 vegetable dried meat floss, it is characterized in that: described condiment powder is comprised of the component of following mass percent meter: star aniseed powder 25-30%, cinnamomi cortex pulveratus 20-25%, spiceleaf powder 10-25%, wild marjoram powder 5-10%, root of Dahurain angelica powder 5-10%, licorice powder 5-10%, white pepper powder 3-10% nutmeg powder 2-5%.
5. a kind of textured soybean protein according to claim 1 and 2 vegetable dried meat floss, is characterized in that: step 5. in the parameter of frying be: first at 130-150 ℃, frying 5-10min, and then at 80-95 ℃, frying 10-15min.
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| CN104041812A (en) * | 2014-06-17 | 2014-09-17 | 宁波市素莲食品有限公司 | Vegetarian meat floss, preparation method of vegetarian meat floss, and two fiber fluffing machines used in method |
| CN104382026A (en) * | 2014-11-21 | 2015-03-04 | 嘉善佳佳豆制品有限公司 | Vegetarian meat-flavored floss with health function and preparation method thereof |
| CN104381986A (en) * | 2014-11-21 | 2015-03-04 | 嘉善佳佳豆制品有限公司 | Vegetarian meat sauce and preparation method thereof |
| CN104382025A (en) * | 2014-11-21 | 2015-03-04 | 嘉善佳佳豆制品有限公司 | Notoginseng powder vegetarian pork floss and preparation method thereof |
| CN104970374A (en) * | 2015-06-30 | 2015-10-14 | 安阳工学院 | Textured soybean protein instant nutritional flavored food |
| CN105660988A (en) * | 2016-04-01 | 2016-06-15 | 陈玉海 | Soy protein-based leisure vegetarian beefsteak and preparation method thereof |
| CN105685254A (en) * | 2016-02-04 | 2016-06-22 | 祖名豆制品股份有限公司 | Meatless sausage containing dietary fibers and processing process of meatless sausage |
| CN105685866A (en) * | 2016-01-20 | 2016-06-22 | 黄族和 | Preparation method of carrot floss |
| CN105815763A (en) * | 2016-04-06 | 2016-08-03 | 福建省农业科学院农业工程技术研究所 | Fragrant pleurotus eryngii shred and preparation method thereof |
| CN105851457A (en) * | 2016-04-01 | 2016-08-17 | 陈玉海 | Zinc supplementing soybean protein beef flavored vegetable steak and preparation method thereof |
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| CN109418958A (en) * | 2017-08-26 | 2019-03-05 | 嘉善随缘食品有限公司 | A kind of mushroom vegetarian meat and its processing method |
| CN111374305A (en) * | 2020-02-24 | 2020-07-07 | 江苏省农业科学院 | Method for preparing vegetable dried meat floss product by fermenting bean dregs with cordyceps militaris |
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| CN107712915A (en) * | 2017-11-22 | 2018-02-23 | 保定素味珍食品有限公司 | Plain elbow flower and preparation method thereof |
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| CN111374305A (en) * | 2020-02-24 | 2020-07-07 | 江苏省农业科学院 | Method for preparing vegetable dried meat floss product by fermenting bean dregs with cordyceps militaris |
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