CN103798744B - A kind of preparation method of element meat pulp - Google Patents
A kind of preparation method of element meat pulp Download PDFInfo
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- CN103798744B CN103798744B CN201310363675.8A CN201310363675A CN103798744B CN 103798744 B CN103798744 B CN 103798744B CN 201310363675 A CN201310363675 A CN 201310363675A CN 103798744 B CN103798744 B CN 103798744B
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- 235000013372 meat Nutrition 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 210000000582 semen Anatomy 0.000 claims abstract description 44
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 33
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 33
- 238000005491 wire drawing Methods 0.000 claims abstract description 31
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 24
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 24
- 239000002994 raw material Substances 0.000 claims abstract description 18
- 239000000843 powder Substances 0.000 claims abstract description 15
- 235000013599 spices Nutrition 0.000 claims abstract description 14
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 12
- 229930006000 Sucrose Natural products 0.000 claims abstract description 12
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 12
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 12
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 12
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 12
- 238000003756 stirring Methods 0.000 claims description 10
- 241000234282 Allium Species 0.000 claims description 7
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 7
- 240000002234 Allium sativum Species 0.000 claims description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 7
- 235000004611 garlic Nutrition 0.000 claims description 7
- 235000008397 ginger Nutrition 0.000 claims description 7
- 244000068988 Glycine max Species 0.000 claims description 6
- 235000010469 Glycine max Nutrition 0.000 claims description 6
- FGUUSXIOTUKUDN-IBGZPJMESA-N C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 Chemical compound C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 FGUUSXIOTUKUDN-IBGZPJMESA-N 0.000 claims description 5
- 239000000571 coke Substances 0.000 claims description 5
- 239000003205 fragrance Substances 0.000 claims description 5
- 239000011521 glass Substances 0.000 claims description 5
- 239000008187 granular material Substances 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 235000015278 beef Nutrition 0.000 claims description 4
- 241000287828 Gallus gallus Species 0.000 claims description 2
- 240000004760 Pimpinella anisum Species 0.000 claims description 2
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 2
- 230000004044 response Effects 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 239000000796 flavoring agent Substances 0.000 abstract description 13
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 235000013355 food flavoring agent Nutrition 0.000 abstract description 6
- 235000013622 meat product Nutrition 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 230000006872 improvement Effects 0.000 abstract description 2
- 239000002932 luster Substances 0.000 abstract description 2
- 235000018102 proteins Nutrition 0.000 description 25
- 238000000034 method Methods 0.000 description 8
- 238000011156 evaluation Methods 0.000 description 6
- 241000234314 Zingiber Species 0.000 description 5
- 235000015067 sauces Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 241000282894 Sus scrofa domesticus Species 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 201000002909 Aspergillosis Diseases 0.000 description 1
- 208000036641 Aspergillus infections Diseases 0.000 description 1
- 241001146209 Curio rowleyanus Species 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000235395 Mucor Species 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 150000002333 glycines Chemical class 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 239000011049 pearl Substances 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 235000021259 spicy food Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- 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
Abstract
The preparation method that the invention discloses a kind of element meat pulp, this element meat pulp is prepared from by the raw material of following weight portion: Semen sojae atricolor wire-drawing protein, 6～9 parts；Oleum Brassicae campestris, 40～50 parts；Semen Sojae Preparatum, 20～25 parts；Bulbus Allii Cepae, 1～3 part；Bulbus Allii, 2～5 parts；Rhizoma Zingiberis Recens, 1～3 part；Fructus Capsici powder, 6～10 parts；Monosodium glutamate, 1～3 part；Soy sauce, 3～5 parts；White sugar, 1～3 part；Spice, 2～3 parts；Edible essence, 0.15～0.3 part；I+G, 0.05～0.08 part。The present invention uses Semen sojae atricolor wire-drawing protein to replace traditional meat products to realize the making of meat pulp, owing to Semen sojae atricolor wire-drawing protein improves in production technology so that the plain meat pulp mouthfeel produced, flavour, local flavor, the improvement that color and luster is all gone up largely, nutritive value is improved；Form local flavor unique in beans class flavouring agent and mouthfeel。
Description
Technical field
The present invention relates to food technology field, particularly to the preparation method of a kind of element meat pulp。
Background technology
China is the founding country of beans, in fact existing history for thousands of years。In " passing in Emperor Wu Di of the Han dynasty " that Chinese class is solid, under note Hsi Wang Mu, Emperor Wu Di of the Han dynasty is seen in the human world, and wherein note Hsi Wang Mu tells military Supreme Being, says have " like a chain of pearls or a string of beads cloud beans ", " beautiful Tianjin gold beans " on god's medicine, also has " beans without spirit "。Then just having sauce producing method is the saying that Hsi Wang Mu passes with the human world。In terms of the record being recorded in " Book of Rites " from " Zhou Li ", the effect of beans occurs in that very big change, joins, from main, the flavoring agent that food becomes very concrete。Having arrived Ming Dynasty's (13rd century), the production of bean sauce more develops, and fish, meat system are then day by day eliminated。The technology of sauce producing also generally passes between the working people of town and country。And now, beans is got back in people live and further developed, people like interpolation other auxiliary materials such as vegetable or meat in beans, obtain the vegetable sauce or the meat pulp that are becoming increasingly popular then through parch or steaming and decocting。
Semen Sojae Preparatum are with Semen sojae atricolor or Semen Glycines for primary raw material, utilize the effect of Mucor, aspergillosis or bacterialprotease, decomposing soya-bean protein matter, when reaching to a certain degree, and salt adding, with wine, the method such as dry, it is suppressed that the vigor of enzyme, delay sweat to make。The kind of Semen Sojae Preparatum is more, is divided into black curded beans and Semen Sojae Preparatum by processing raw material, and can be divided into salty Semen Sojae Preparatum and Semen Sojae Preparatum to taste。
Semen sojae atricolor wire-drawing protein is with the soybean protein isolate of high-quality for primary raw material, through a kind of protein product with similar meat fiber texture that special process processes。Aborning through hydration, there is uniform tissue characteristics and specific organizational structure。The wire-drawing protein adding 10-20% in meat products can substitute for beef and Carnis Sus domestica, neither affects product quality and reduces again cost of material, still prevents meat and shrinks and so as to have higher nutritive value。
Containing natural antioxidant in Semen sojae atricolor wire-drawing protein, after adding wire-drawing protein in meat products, can play a protective role, reduce oxidative rancidity。In recent years, Semen sojae atricolor wire-drawing protein is just substituting Carnis Sus domestica, beef etc. as emerging vegetable protein and is being widely used in meat products, spicy food, leisure food。
Summary of the invention
It is few that the object of the invention the present invention is directed to existing beans class flavoring agent kind, and taste is single, it is provided that the preparation method of a kind of novel plain meat pulp。
The solution of the present invention is as follows: the preparation method of a kind of element meat pulp, this element meat pulp is prepared from by the raw material of following weight portion: Semen sojae atricolor wire-drawing protein, 6～9 parts；Oleum Brassicae campestris, 40～50 parts；Semen Sojae Preparatum, 20～25 parts；Bulbus Allii Cepae, 1～3 part；Bulbus Allii, 2～5 parts；Rhizoma Zingiberis Recens, 1～3 part；Fructus Capsici powder, 6～10 parts；Monosodium glutamate, 1～3 part；Soy sauce, 3～5 parts；White sugar, 1～3 part；Spice, 2～3 parts；Edible essence, 0.15～0.3 part；I+G, 0.05～0.08 part。
This element meat pulp preferred version is prepared from by the raw material of following weight portion: Semen sojae atricolor wire-drawing protein, 7.57 parts；Oleum Brassicae campestris, 46.28 parts；Semen Sojae Preparatum, 23.98 parts；Bulbus Allii Cepae, 1.05 parts；Bulbus Allii, 2.1 parts；Rhizoma Zingiberis Recens, 1.05 parts；Fructus Capsici powder, 8.42 parts；Monosodium glutamate, 1.74 parts；Soy sauce, 3.37 parts；White sugar, 1.26 parts；Spice, 2.3 parts；Edible essence, 0.2 part；I+G, 0.06 part。
Described spice is made up of following heavy part raw material: yeast powder Y-303:0.43 part；MAJIAO: 0.22 part；Thermal response beef powder B-12:1.09 part；Chicken essence: 0.43 part；Star aniseed powder: 0.04 part；Fructus Tsaoko powder: 0.09 part。
Preparation process is as follows:
A, weigh each raw material by above-mentioned weight portion, Bulbus Allii Cepae, Bulbus Allii, Rhizoma Zingiberis Recens are cleaned, chopping；
B, selected high quality soybean wire-drawing protein, without going mouldy, free from admixture；Add 2.5 times of 80 DEG C of hot-water soak 5-10min；
C, being put into by Oleum Brassicae campestris and heat in pot to 140 DEG C～180 DEG C, putting into green onion, ginger and garlic quick-fried to state is micro-coke yellow, and temperature is at 110 DEG C～140 DEG C；
D, it is subsequently adding Semen sojae atricolor wire-drawing protein fried dry moisture, temperature 95 DEG C～120 DEG C, add Semen Sojae Preparatum and explode to granule loose；
E, continuously add spice and fry out 1min after fragrance, add soy sauce to moisture de-dry after stop heating；
F, add white sugar, monosodium glutamate, I+G and stir, add essence when beans temperature is cooled to below 80 DEG C and stir；
G, gained beans body after step f is filled into dry glass bottle, keeps 85-90 DEG C of sterilization 20min, be cooled to room temperature, element meat pulp。
Further, the selected specification of Semen sojae atricolor wire-drawing protein in described step b is 5*5mm。
Further, the Oleum Brassicae campestris heating-up temperature in described step c is 160 DEG C；Green onion, ginger and garlic quick-fried temperature is 125 DEG C。
Further, the Semen sojae atricolor wire-drawing protein fried dry temperature in described step d is 110 DEG C。
The raw material two kinds nutritious with Semen Sojae Preparatum is combined and develops a kind of novel beans class flavoring agent by Semen sojae atricolor wire-drawing protein of the present invention, and products characteristics is with rich flavor, and sensory modalities is unique, breaks conventional beans class flavoring agent kind few, the limitation that taste is single。Semen sojae atricolor wire-drawing protein is used to replace traditional meat products to realize the making of meat pulp, owing to Semen sojae atricolor wire-drawing protein improves in production technology so that the plain meat pulp mouthfeel produced, flavour, local flavor, the improvement that color and luster is all gone up largely, nutritive value is improved；Form local flavor unique in beans class flavouring agent and mouthfeel。Present invention process forbids uniqueness, and fresh, fragrant, pungent highlights, and mouthfeel is pleasant, and aftertaste is long for a long time, all-ages, nutrient health。
Detailed description of the invention
Embodiment 1
The preparation method of a kind of element meat pulp, is prepared from by the raw material of following weight portion: Semen sojae atricolor wire-drawing protein, 7.57 parts；Oleum Brassicae campestris, 46.28 parts；Semen Sojae Preparatum, 23.98 parts；Bulbus Allii Cepae, 1.05 parts；Bulbus Allii, 2.1 parts；Rhizoma Zingiberis Recens, 1.05 parts；Fructus Capsici powder, 8.42 parts；Monosodium glutamate, 1.74 parts；Soy sauce, 3.37 parts；White sugar, 1.26 parts；Spice, 2.3 parts；Edible essence, 0.2 part；I+G, 0.06 part。
Above-mentioned element meat pulp preparation process is as follows:
A, weigh each raw material by above-mentioned weight portion, Bulbus Allii Cepae, Bulbus Allii, Rhizoma Zingiberis Recens are cleaned, chopping；
B, selected specification are the high quality soybean wire-drawing protein of 5*5mm, without going mouldy, and free from admixture；Add 2.5 times of 80 DEG C of hot-water soaks 6 minutes。
C, being put into by Oleum Brassicae campestris and heat in pot to 160 DEG C, putting into green onion, ginger and garlic quick-fried to state is micro-coke yellow, and temperature is at 125 DEG C；
D, it is subsequently adding Semen sojae atricolor wire-drawing protein fried dry moisture, temperature 110 DEG C, adds Semen Sojae Preparatum and explode to granule loose；
E, continuously add spice and fry out 1min after fragrance, add soy sauce to moisture de-dry after stop heating；
F, add white sugar, monosodium glutamate, I+G and stir, add essence when beans temperature is cooled to below 80 DEG C and stir；
G, gained beans body after step f is filled into dry glass bottle, keeps 85-90 DEG C of sterilization 20min, be cooled to room temperature, element meat pulp。
To above-mentioned element meat pulp, have selected 100 and carry out tasting and evaluating, evaluation methodology and standards of grading are as shown in Table 1；The evaluation result of 100 people is as shown in Table 2。
Table 1
Table 2
Embodiment 2
A kind of element meat pulp, is prepared from by the raw material of following weight portion: Semen sojae atricolor wire-drawing protein, 6 parts；Oleum Brassicae campestris, 40 parts；Semen Sojae Preparatum, 20～part；Bulbus Allii Cepae, 1 part；Bulbus Allii, 2 parts；Rhizoma Zingiberis Recens, 1 part；Fructus Capsici powder, 6 parts；Monosodium glutamate, 1 part；Soy sauce, 3 parts；White sugar, 1 part；Spice, 2 parts；Edible essence, 0.15 part；I+G, 0.05 part。
Above-mentioned element meat pulp preparation process is as follows:
A, weigh each raw material by above-mentioned weight portion, Bulbus Allii Cepae, Bulbus Allii, Rhizoma Zingiberis Recens are cleaned, chopping；
B, selected specification are the high quality soybean wire-drawing protein of 5*5mm, without going mouldy, and free from admixture；Add 2.5 times of 80 DEG C of hot-water soaks 8 minutes。
C, being put into by Oleum Brassicae campestris and heat in pot to 165 DEG C, putting into green onion, ginger and garlic quick-fried to state is micro-coke yellow, and temperature is at 125 DEG C；
D, it is subsequently adding Semen sojae atricolor wire-drawing protein fried dry moisture, temperature 110 DEG C, adds Semen Sojae Preparatum and explode to granule loose；
E, continuously add spice and fry out 1min after the fragrance time, add soy sauce to moisture de-dry after stop heating；
F, add white sugar, monosodium glutamate, I+G and stir, add essence when beans temperature is cooled to below 80 DEG C and stir；
G, gained beans body after step f is filled into dry glass bottle, keeps 85-90 DEG C of sterilization 20min, be cooled to room temperature, element meat pulp。
To above-mentioned element meat pulp, have selected 100 and carry out tasting and evaluating, evaluation methodology and standards of grading are as shown in Table 1；The evaluation result of 100 people is as shown in Table 2。
Table 1
Table 2
Embodiment 3
A kind of element meat pulp, is prepared from by the raw material of following weight portion: Semen sojae atricolor wire-drawing protein, 9 parts；Oleum Brassicae campestris, 50 parts；Semen Sojae Preparatum, 25 parts；Bulbus Allii Cepae, 3 parts；Bulbus Allii, 5 parts；Rhizoma Zingiberis Recens, 3 parts；Fructus Capsici powder, 10 parts；Monosodium glutamate, 3 parts；Soy sauce, 5 parts；White sugar, 1～3 part；Spice, 3 parts；Edible essence, 0.3 part；I+G, 0.08 part。
Above-mentioned element meat pulp preparation process is as follows:
A, weigh each raw material by above-mentioned weight portion, Bulbus Allii Cepae, Bulbus Allii, Rhizoma Zingiberis Recens are cleaned, chopping；
B, selected specification are the high quality soybean wire-drawing protein of 5*5mm, without going mouldy, and free from admixture；Add 2.5 times of 80 DEG C of hot-water soaks 6 minutes。
C, being put into by Oleum Brassicae campestris and heat in pot to 180 DEG C, putting into green onion, ginger and garlic quick-fried to state is micro-coke yellow, and temperature is at 135 DEG C；
D, it is subsequently adding Semen sojae atricolor wire-drawing protein fried dry moisture, temperature 120 DEG C, adds Semen Sojae Preparatum and explode to granule loose；
E, continuously add spice and fry out 1min after the fragrance time, add soy sauce to moisture de-dry after stop heating；
F, add white sugar, monosodium glutamate, I+G and stir, add essence when beans temperature is cooled to below 80 DEG C and stir；
G, gained beans body after step f is filled into dry glass bottle, keeps 85-90 DEG C of sterilization 20min, be cooled to room temperature, element meat pulp。
To above-mentioned element meat pulp, have selected 100 and carry out tasting and evaluating, evaluation methodology and standards of grading are as shown in Table 1；The evaluation result of 100 people is as shown in Table 2。
Table 1
Table 2
Although above the specific embodiment of the present invention being given detailed description and explanation; but it should be noted that; above-mentioned embodiment can be carried out various equivalence according to the conception of the present invention and change and amendment by us; function produced by it still without departing from description contain spiritual time, all should within protection scope of the present invention。
Claims (4)
1. the preparation method of a plain meat pulp, it is characterised in that this element meat pulp is prepared from by the raw material of following weight portion:
Semen sojae atricolor wire-drawing protein, 6～9 parts；Oleum Brassicae campestris, 40～50 parts；Semen Sojae Preparatum, 20～25 parts；Bulbus Allii Cepae, 1～3 part；Bulbus Allii, 2～5 parts；Rhizoma Zingiberis Recens, 1～3 part；Fructus Capsici powder, 6～10 parts；Monosodium glutamate, 1～3 part；Soy sauce, 3～5 parts；White sugar, 1～3 part；Spice, 2～3 parts；Edible essence, 0.15～0.3 part；I+G, 0.05～0.08 part；
Described spice is made up of following heavy part raw material: yeast powder Y-303:0.43 part；MAJIAO: 0.22 part；Thermal response beef powder B-12:1.09 part；Chicken essence: 0.43 part；Star aniseed powder: 0.04 part；Fructus Tsaoko powder: 0.09 part；
Preparation process is as follows:
A, weigh each raw material by above-mentioned weight portion, Bulbus Allii Cepae, Bulbus Allii, Rhizoma Zingiberis Recens are cleaned, chopping；
B, selected high quality soybean wire-drawing protein, without going mouldy, free from admixture；Add 2.5 times of 80 DEG C of hot-water soaks, soak 5-10min；
C, being put into by Oleum Brassicae campestris and heat in pot to 140 DEG C～180 DEG C, putting into green onion, ginger and garlic quick-fried to state is micro-coke yellow, and temperature is at 110 DEG C～140 DEG C；
D, it is subsequently adding Semen sojae atricolor wire-drawing protein fried dry moisture, temperature 95 DEG C～120 DEG C, add Semen Sojae Preparatum and explode to granule loose；
E, continuously add spice and fry out 1min after fragrance, add soy sauce to moisture de-dry after stop heating；
F, add white sugar, monosodium glutamate, I+G and stir, add essence when beans temperature is cooled to below 80 DEG C and stir；
G, gained beans body after step f is filled into dry glass bottle, keeps 85-90 DEG C of sterilization 20min, be cooled to room temperature, element meat pulp。
2. the preparation method of a kind of element meat pulp according to claim 1, the selected specification of Semen sojae atricolor wire-drawing protein that it is characterized in that in described step b is 5*5mm。
3. the preparation method of a kind of element meat pulp according to claim 1, is characterized in that the Oleum Brassicae campestris heating-up temperature in described step c is 160 DEG C；Green onion, ginger and garlic quick-fried temperature is 125 DEG C。
4. the preparation method of a kind of element meat pulp according to claim 1, the Semen sojae atricolor wire-drawing protein fried dry temperature that it is characterized in that in described step d is 110 DEG C。
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|---|---|---|---|---|
| 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 |
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