CN103704463B - A kind of textured soybean protein vegetable dried meat floss - Google Patents
A kind of textured soybean protein vegetable dried meat floss Download PDFInfo
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Abstract
The invention discloses a kind of textured soybean protein vegetable dried meat floss, with textured soybean protein's raw material, soaking and washing is carried out to it and takes off raw meat and remove peculiar smell, dewater, cut operations such as mixing silk, spice frying, drying, cooling, packaging and make vegetarian diet dried meat floss goods.Using textured soybean protein as full material, but not inserts develops and applies, containing 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, especially for vegetarian diet crowd provides the new selection of convenient and delicious, be a kind of nutrition excellent for meat products.
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 selects the very lean meat of fresh high-quality through a kind of nutritious, delicious good to eat high-grade meat products of making of technique 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 vegetarianism NAB National Association 0f Broadcasters of the U.S., 2011, the people of the nearly 2%-8% of the U.S. was vegetarian.According to another investigation, current Shanghai City vegetarian diet crowd accounts for 0.77% of Shanghai total population, calculates, about have 180,000 vegetarians by Shanghai 2,300 ten thousand permanent resident population of recent statistics.Therefore, vegetarian product also has consumer groups more widely.Investigation finds, vegetarian's general concern is healthy, and daily behavior is also more healthy, to feeling generally well after vegetarian diet, compare with the disease condition of big city crowd in investigation with National Nutrient, 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 cholesterol from entering blood, reduces the generation of obesity, hypercholesterolemia and coronary heart disease etc., keeps human acid-base balance.In addition, containing abundant vitamin in vegetarian diet, can metabolic function be regulated, strengthen the nutrition of skin.
On the market for the vegetable dried meat floss of vegetarian diet crowd, actually rare.A kind of dried meat floss with straw mushroom of the disclosure of the invention of publication number CN1826969A and preparation method thereof, be mushroom stems is arranged, soften, precook after add auxiliary material, then beat pine, packaging 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, mouthfeel is more not as good as dried meat floss.
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, containing 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, especially for vegetarian diet crowd provides the new selection of convenient and delicious, be a kind of nutrition excellent for meat products.
The technical solution adopted for the present invention to solve the technical problems is:
A kind of textured soybean protein 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 block that flap-type is complete.
2. soak: textured soybean protein be immersed in water, the weight proportion of textured soybean protein and water is 1:3-1:5, soaking temperature 30-40 DEG C, soak time 15-30min, immersion terminates rear clear water and cleans;
By textured soybean protein's soaking and washing, effectively beany flavor can be removed.
3. dewater: the textured soybean protein after soaking and washing being evenly placed in dewaterer and sloughing unnecessary moisture, is 60-75% to water content; By dehydration, and to control water content be 60-75% mono-aspect, is conducive to cutting mixing rear thread texture and being formed, and is conducive on the other hand shortening frying process time.
4. cut and mix thread rolling: the textured soybean protein after dehydration is dropped into cutmixer and carries out thread rolling.
5. spice frying: carry out frying after the textured soybean protein after thread rolling being mixed with batching;
6. dry: the textured soybean protein after frying to be placed in rotary dryer and to dry, to water content≤20%;
7. finally cool, pack to obtain product.
Textured soybean protein is the soybean puffing goods of a kind of protein content more than 55%, not containing cholesterol, essential amino acid contained by it is similar to animal protein with protein, simultaneously containing the mineral matter that the human bodies such as calcium, phosphorus, iron need, have the title of Vegetable meat.The price of textured soybean protein is only 1/5th of thin pork, protein content be but equivalent to fish, meat, 2 ~ 3 times of egg.Textured soybean protein can substitute meat proteins, reduces the fat content of meat simultaneously, also possesses good water imbibition, Oil keeping, 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, with textured soybean protein's raw material, carries out soaking and washing to it and takes off raw meat and remove peculiar smell, dewater, cut operations such as mixing silk, spice frying, drying, cooling, packaging and make vegetarian diet dried meat floss goods.Using textured soybean protein as full material, but not inserts develops and applies, containing 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, especially for vegetarian diet crowd provides the new selection of convenient and delicious, be a kind of nutrition excellent 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 comparatively thin, evenly, can directly apply, and ensures that vegetable dried meat floss quality is loose.
As preferably, step 5. in the concrete proportioning of textured soybean protein after thread rolling and batching be: the textured soybean protein 100kg 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 and can be attached together with textured soybean protein silk fiber, is conducive to absorption grease (soybean oil), is easy to into meat velvet-like, ensures that vegetable dried meat floss quality is loose.Peameal is golden yellow, and product colour can be made more bright-coloured, and imitative meat is effective.Meat flavour vegetarian diet yeast extract is commercially available prod, and process primarily of vegetable source, local flavor presents meat flavour, to improve the taste of product.By said ratio, reach the object of unique flavor of the present invention.
As preferably, described condiment powder is made up of the component of following mass percent: 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 products taste of the present invention good and unique flavor.
As preferably, step 5. in the parameter of frying be: first at 130-150 DEG C, frying 5-10min, and then at 80-95 DEG C, 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, the frying time can be saved like this, and be convenient to control product quality, make to be easy to into meat velvet-like simultaneously, the present invention is by the particular combination of the textured soybean protein after thread rolling and batching and controls stir-frying-technology, beats loose operation, can obtain the loose product of quality by frying machine frying without the need to follow-up.
The invention has the beneficial effects as follows:
1, using textured soybean protein as full material, but not inserts develops and applies, containing 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, especially for vegetarian diet crowd provides the new selection of convenient and delicious, be a kind of nutrition excellent for meat products.
2, to the bean product cause of development China, enrich vegetarian product market, improve Competitive Products, effectively extend volume growth, promote interprise's intensive management and technological progress etc. and be all of great immediate significance and social effect, the prospect of marketing is wide.
Detailed description of the invention
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 adopted 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 block (commercially available, purchased from Shandong three fibrillarin Co., Ltd) that flap-type is complete, reject textured soybean protein's block of brown stain and visible exogenous impurity.
2. soak: textured soybean protein be immersed in water, the weight proportion of textured soybean protein and water is 1:3, soaking temperature 30 DEG C, soak time 30min, immersion terminates rear clear water and cleans;
3. dewater: the textured soybean protein after soaking and washing being evenly placed in dewaterer and sloughing unnecessary moisture, is 60-75% to water content;
4. cut and mix thread rolling: the textured soybean protein after dehydration is dropped into cutmixer and carries out thread rolling, cutmixer rotating speed 1000r/min, cut the 10 minutes time of mixing;
5. spice frying: carry out frying after the textured soybean protein after thread rolling being mixed with batching in frying machine, the parameter of frying is: first at 130 DEG C, frying 10min, and then at 80 DEG C, 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 textured soybean protein 100kg after thread rolling, white granulated sugar 5kg, soybean oil 10kg, soybean protein isolate 0.5kg(is commercially available, purchased from the only albumen Co., Ltd in Jilin), 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 made up of the component of following mass percent: 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%.The each component of condiment powder is commercially available prod.
6. dry: the textured soybean protein after frying to be placed in rotary dryer and to dry, to water content≤20%.
7. finally cool, pack to obtain product.
Embodiment 2:
1. select materials: select yellow, textured soybean protein's block (commercially available, purchased from Shandong three fibrillarin Co., Ltd) that flap-type is complete, reject textured soybean protein's block of brown stain and visible exogenous impurity.
2. soak: textured soybean protein be immersed in water, the weight proportion of textured soybean protein and water is 1:5, soaking temperature 40 DEG C, soak time 15min, immersion terminates rear clear water and cleans;
3. dewater: the textured soybean protein after soaking and washing being evenly placed in dewaterer and sloughing unnecessary moisture, is 60-75% to water content;
4. cut and mix thread rolling: the textured soybean protein after dehydration is dropped into cutmixer and carries out thread rolling, cutmixer rotating speed 2000r/min, cut the 5 minutes time of mixing;
5. spice frying: carry out frying after the textured soybean protein after thread rolling being mixed with batching in frying machine, the parameter of frying is: first at 150 DEG C, frying 5min, and then at 95 DEG C, 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 textured soybean protein 100kg after thread rolling, white granulated sugar 15kg, soybean oil 15kg, soybean protein isolate 5kg(is commercially available, purchased from the only albumen Co., Ltd in Jilin), 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 made up of the component of following mass percent: 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%.The each component of condiment powder is commercially available prod.
6. dry: the textured soybean protein after frying to be placed in rotary dryer and to dry, to water content≤20%.
7. finally cool, pack to obtain product.
Embodiment 3:
1. select materials: select yellow, textured soybean protein's block (commercially available, purchased from Shandong three fibrillarin Co., Ltd) that flap-type is complete, reject textured soybean protein's block of brown stain and visible exogenous impurity.
2. soak: textured soybean protein be immersed in water, the weight proportion of textured soybean protein and water is 1:4, soaking temperature 35 DEG C, soak time 20min, immersion terminates rear clear water and cleans;
3. dewater: the textured soybean protein after soaking and washing being evenly placed in dewaterer and sloughing unnecessary moisture, is 60-75% to water content;
4. cut and mix thread rolling: the textured soybean protein after dehydration is dropped into cutmixer and carries out thread rolling, cutmixer rotating speed 1500r/min, cut the 8 minutes time of mixing;
5. spice frying: carry out frying after the textured soybean protein after thread rolling being mixed with batching in frying machine, the parameter of frying is: first at 140 DEG C, frying 8min, and then at 80 DEG C, 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 textured soybean protein 100kg after thread rolling, white granulated sugar 10kg, soybean oil 12kg, soybean protein isolate 2kg(is commercially available, purchased from the only albumen Co., Ltd in Jilin), 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 made up of the component of following mass percent: 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%.The each component of condiment powder is commercially available prod.
6. dry: the textured soybean protein after frying to be placed in rotary dryer and to dry, to water content≤20%.
7. finally cool, pack to obtain product.
Product of the present invention, water content 15-20%, protein content >=25%, fat≤30%.
Physico-chemical tests result is as follows:
1. sense index
| Project | Index | Range estimation taste result | Evaluate |
| Color and luster | In yellowish-brown, uniform color | 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 naked eyes visible foreign | 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 one of the present invention preferably scheme, not does any pro forma restriction to the present invention, also has other variant and remodeling under the prerequisite not exceeding the technical scheme described in claim.
Claims (1)
1. textured soybean protein's 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 block that flap-type is complete;
2. soak: textured soybean protein be immersed in water, the weight proportion of textured soybean protein and water is 1:3-1:5, soaking temperature 30-40 DEG C, soak time 15-30min, immersion terminates rear clear water and cleans;
3. dewater: the textured soybean protein after soaking and washing being evenly placed in dewaterer and sloughing unnecessary moisture, is 60-75% to water content;
4. cut and mix thread rolling: the textured soybean protein after dehydration is dropped into cutmixer and carries out thread rolling;
5. spice frying: carry out frying after the textured soybean protein after thread rolling being mixed with batching;
6. dry: the textured soybean protein after frying to be placed in rotary dryer and to dry, to water content≤20%;
7. finally cool, pack to obtain product;
Step is middle cutmixer rotating speed 1000-2000r/min 4., cuts and mixes time 5-10 minute; Step 5. in the concrete proportioning of textured soybean protein after thread rolling and batching be: the textured soybean protein 100kg 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; Described condiment powder is made up of the component of following mass percent: 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%; Step 5. in the parameter of frying be: first at 130-150 DEG C, frying 5-10min, and then at 80-95 DEG C, frying 10-15min.
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