CN104171870B - A kind of quick-frozen vegetable element ball and preparation method thereof - Google Patents
A kind of quick-frozen vegetable element ball and preparation method thereof Download PDFInfo
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- CN104171870B CN104171870B CN201410398858.8A CN201410398858A CN104171870B CN 104171870 B CN104171870 B CN 104171870B CN 201410398858 A CN201410398858 A CN 201410398858A CN 104171870 B CN104171870 B CN 104171870B
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- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 235000018102 proteins Nutrition 0.000 claims abstract description 39
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- 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
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- 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 present invention relates to a kind of quick-frozen vegetable element ball and preparation method thereof, belong to food processing technology field.The quick-frozen vegetable element ball of the present invention, it is mainly composed of: vegetable 60 parts, protein 15 20 parts, 10 15 parts of flour；Described albumen is made up of according to 12:4 7:6 9 soybean protein, Semen arachidis hypogaeae protein and walnut protein.The present invention uses the flour of specific proportioning, soybean protein, Semen arachidis hypogaeae protein, walnut protein as sizing binding agent, thus it is high and can the vegetable element ball of decocting in water to have prepared vegetable content.With use flour and any one albumen with the use of compared with binding agent of shaping, under same amount condition, preparation condition, quick-frozen vegetable its long shelf-life of an element ball of the present invention, after decocting in water, pellet dissipates without broken, its soup is limpid, its surface the most smooth, it is elastic and brittleness all significantly improves, its viscosity substantially reduces, and the comprehensive score of quality sensory evaluation improves.
Description
Technical field
The invention belongs to food processing technology field, relate in particular to an a kind of quick-frozen vegetable element ball and preparation side thereof
Method.
Technical background
A vegetable element ball refers to vegetable as primary raw material, and without a ball for Meat ingredients, its sizing binding agent is usually
Flour and egg.But, using flour as a vegetable element ball for sizing binding agent, its vegetable content and can existing between decocting in water
Contradictory relation；Vegetable content is high, it is impossible to after decocting in water or decocting in water, pellet is broken dissipates；Decocting in water can be reached broken that dissipate requirement, its vegetable
Content is too low.
Summary of the invention
It is an object of the invention to provide a kind of vegetable content height and can meet a quick-frozen vegetable element ball for decocting in water requirement simultaneously.
Present invention also offers the preparation method of an above-mentioned quick-frozen vegetable element ball.
Technical scheme
An a kind of quick-frozen vegetable element ball, it is mainly composed of: vegetable 60 parts, protein 15-20 parts, flour 10-15 part；Described
Albumen is made up of according to 12:4-7:6-9 soybean protein, Semen arachidis hypogaeae protein and walnut protein；Described part is weight portion.
The present invention use the flour of specific proportioning, soybean protein, Semen arachidis hypogaeae protein, walnut protein as sizing binding agent, from
And prepared vegetable content height and a vegetable element ball for energy decocting in water.With use flour and any one albumen with the use of conduct
Sizing binding agent is compared, under same amount condition, preparation condition, and quick-frozen vegetable its long shelf-life of an element ball of the present invention, water
After boiling, pellet dissipates without broken, its soup is limpid, its surface the most smooth, it is elastic and brittleness all significantly improves, its viscosity is obvious
Reducing, the comprehensive score of quality sensory evaluation improves.
An above-mentioned quick-frozen vegetable element ball is possibly together with water and other edible flavoring agent.Soybean protein, Semen arachidis hypogaeae protein and Semen Juglandis
In albumen, the mass content of protein is all >=87%.
An above-mentioned quick-frozen vegetable element ball, it is preferred that containing salt 0.15-0.5 part, chicken essence 0.05-0.3 part, Rhizoma Zingiberis Recens 1-2 part, Herba Alii fistulosi
1.5-4 part, Pericarpium Zanthoxyli 0.5-1 part, Rhizoma Zingiberis Recens powder 0.5-1 part.Now, the fragrance of a quick-frozen vegetable element ball, the quality sense organ of taste are commented
Valency score is higher.
An above-mentioned frozen vegetable element ball, it is preferred that soybean protein, Semen arachidis hypogaeae protein and walnut protein form according to 12:5:8.This
Time, a prepared quick-frozen vegetable element ball, the quality sensory evaluation of its smoothness, elasticity, hardness, palatability and viscosity is；Its
Soup transparency is best.
An above-mentioned frozen vegetable element ball, it is preferred that containing salt 0.15 part, chicken essence 0.05 part, bruised ginger 2 parts, 4 parts of Herba Alii fistulosi end, Pericarpium Zanthoxyli
0.5 part of powder, Rhizoma Zingiberis Recens powder 0.5 part.Now, the fragrance of a quick-frozen vegetable element ball, taste quality sensory evaluation score higher.
An above-mentioned frozen vegetable element ball, it is preferred that containing vegetable 60 parts, soybean protein 8.736 parts, Semen arachidis hypogaeae protein 3.64 parts,
Walnut protein 5.824 parts, 11.8 parts of flour, salt 0.15 part, chicken essence 0.05 part, bruised ginger 2 parts, 4 parts of Herba Alii fistulosi end, Zanthoxyli Bungeani powder 0.5 part, life
Rhizoma Zingiberis powder 0.5 part, 131.8 parts of water.Now, the comprehensive highest scoring of quality sensory evaluation of a quick-frozen vegetable element ball.
An above-mentioned quick-frozen vegetable element ball, it is preferred that Rhizoma Zingiberis Recens is bruised ginger, Herba Alii fistulosi is Herba Alii fistulosi end, and Pericarpium Zanthoxyli is Zanthoxyli Bungeani powder.Now, quick-freezing vegetables
The fragrance of a dish element ball, taste quality sensory evaluation score higher.
An above-mentioned quick-frozen vegetable element ball, vegetable used can be white turnip, Radix Dauci Sativae, Brassica oleracea L.var.capitata L., Herba Spinaciae Colored Pepper, white trailing plants
Fore-telling, fresh kidney beans, Cucurbita pepo L..
An above-mentioned quick-frozen vegetable element ball, soybean protein used, Semen arachidis hypogaeae protein and walnut protein all use reverse micelle method to prepare
Form.Now, quick-frozen vegetable element ball surface, elasticity, viscosity, brittleness quality sensory evaluation score higher.
The preparation method of an a kind of above-mentioned quick-frozen vegetable element ball, comprises the steps:
(1) prepare mass concentration be 12-16%, albumen water-soluble liquid with albumen as solute；
(2) albumen water-soluble liquid is mixed with vegetable fragment, be subsequently adding flour, water and flavoring agent mixing, obtain stuffing material；
(3) stuffing material molding is made, then in-30--40 DEG C of freezing 20-30min.
The quick-frozen vegetable element ball using said method to prepare, can sell after sterilization packaging.
Above-mentioned preparation method, albumen water-soluble liquid preferably employs following manner and is prepared from: by soybean protein, Semen arachidis hypogaeae protein
It is dissolved in the water of 65-85 DEG C with walnut protein, stirs 20-30 minute, then homogenizing 60 seconds under the conditions of 15MPa.This
Time, its cohesive of albumen water-soluble liquid obtained is more preferable, and prepared product is elastic more preferably.
The using method decocting in water of the quick-frozen vegetable element ball of the present invention, steam, fried etc.；Preferably decocting in water.
Beneficial effect
(1) containing abundant, comprehensive nutritional labeling, such as protein, mineral, vitamin (vitamin C, carotene), have
Machine acid and dietary fiber, and enzyme, Fungicidal substance and there is the physiologically active ingredient of specific function；Protein contained therein comprises
Whole aminoacid necessary to human body；
(2) without lubricant components such as Animal fats, and can not be fried when using, useful health；
(3) vegetable content is high, containing various aromatic substances and pigment, makes food have special fragrance and color, can compose
Give the sensory properties that vegetable is good, to appetite stimulator, help digest, maintain intestinal normal function and the variation etc. of abundant meals
Aspect is significant；
(4) can be with decocting in water, after decocting in water, pellet is broken to be dissipated, soup transparency is high, pellet surface the most smooth, it is elastic
High with brittleness, its viscosity is low；
(5) having the fragrance that vegetable is unique with albumen, do not have the abnormal flavour such as fishy smell, chewiness is good, bright, and mouthfeel is soft
With, good palatability, unique flavor, low price, the comprehensive score of quality sensory evaluation is high.
Detailed description of the invention
Embodiment 1
Protein quality content is selected to be 90% soybean protein, Semen arachidis hypogaeae protein with walnut protein as raw material.By Semen sojae atricolor egg
In vain, Semen arachidis hypogaeae protein and 1 walnut protein be dissolved in the water of 75 DEG C, stir 30 minutes, then homogenizing 60 seconds under the conditions of 15MPa,
Obtaining uniform mass concentration is 14% albumen water-soluble liquid.Soybean protein, Semen arachidis hypogaeae protein and walnut protein in albumen water-soluble liquid
Content ratio as shown in table 1:
Table 1
Embodiment 2
One, ball A is prepared
(1) select the green turnip without rotting, clean, cut into fragment, standby；
(2) stuffing material is prepared: in 60g green turnip fragment, add 130 grams of albumen water-soluble liquid A；Then flour it is sequentially added into
11.8 grams, food salt 0.15 gram, chicken essence 0.05 gram, bruised ginger 2 grams, 4 grams of Herba Alii fistulosi end, Zanthoxyli Bungeani powder 0.5 gram, Rhizoma Zingiberis Recens powder 0.5 gram, water 20
Gram, and stirring and evenly mixing；
(3) molding pelletization: stuffing material step (2) prepared, puts into and is molded as pellet in forming machine；
(4) being placed in freezing equipment by the pellet that step (3) makes, take out after-40 DEG C of freezings 20 minutes, packaging is killed
Bacterium is put in storage, detects and qualified can dispatch from the factory, obtains ball A.
Two, ball B-L is prepared
Replace albumen water-soluble liquid A with albumen water-soluble liquid B-L respectively, then use the condition identical with step one (to remove
Full terms beyond albumen water dissolution), prepare ball B-L.
The vegetable content of prepared ball A-L is all more than 26%；It is vacuum-packed in the temperature conditions of-18--25 DEG C
After lower preservation 18 months, quality sensory evaluation is not decreased obviously.
Embodiment 3
(1) select the green turnip without rotting, clean, cut into fragment, standby；
(2) stuffing material is prepared: in 60g green turnip fragment, add 110 grams of albumen water-soluble liquid A；Then flour 10 it is sequentially added into
Gram, food salt 0.15 gram, chicken essence 0.05 gram, bruised ginger 2 grams, 4 grams of Herba Alii fistulosi end, Zanthoxyli Bungeani powder 0.5 gram, Rhizoma Zingiberis Recens powder 0.5 gram, 20 grams of water, and
Stirring and evenly mixing；
(3) molding pelletization: stuffing material step (2) prepared, puts into and is molded as pellet in forming machine；
(4) being placed in freezing equipment by the pellet that step (3) makes, take out after-40 DEG C of freezings 20 minutes, packaging is killed
Bacterium is put in storage, detects and qualified can dispatch from the factory.The vegetable content of a ball is 28.8%；It is vacuum-packed in the temperature strip of-18--25 DEG C
After preserving 15 months under part, quality sensory evaluation is not decreased obviously.
Embodiment 4
(1) select the green turnip without rotting, clean, cut into fragment, standby；
(2) stuffing material is prepared: in 60g green turnip fragment, add 110 grams of albumen water-soluble liquid A；Then flour 15 it is sequentially added into
Gram, food salt 0.15 gram, chicken essence 0.05 gram, bruised ginger 2 grams, 4 grams of Herba Alii fistulosi end, Zanthoxyli Bungeani powder 0.5 gram, Rhizoma Zingiberis Recens powder 0.5 gram, 20 grams of water, and
Stirring and evenly mixing；
(3) molding pelletization: stuffing material step (2) prepared, puts into and is molded as pellet in forming machine；
(4) being placed in freezing equipment by the pellet that step (3) makes, take out after-40 DEG C of freezings 20 minutes, packaging is killed
Bacterium is put in storage, detects and qualified can dispatch from the factory.The vegetable content of a ball is 28.2%；It is vacuum-packed in the temperature strip of-18--25 DEG C
After preserving 15 months under part, quality sensory evaluation is not decreased obviously.
Embodiment 5
(1) select the green turnip without rotting, clean, cut into fragment, standby；
(2) stuffing material is prepared: in 60g green turnip fragment, add 180 grams of albumen water-soluble liquid A；Then flour 10 it is sequentially added into
Gram, food salt 0.15 gram, chicken essence 0.05 gram, bruised ginger 2 grams, 4 grams of Herba Alii fistulosi end, Zanthoxyli Bungeani powder 0.5 gram, Rhizoma Zingiberis Recens powder 0.5 gram, 20 grams of water, and
Stirring and evenly mixing；
(3) molding pelletization: stuffing material step (2) prepared, puts into and is molded as pellet in forming machine；
(4) being placed in freezing equipment by the pellet that step (3) makes, take out after-30 DEG C of freezings 30 minutes, packaging is killed
Bacterium is put in storage, detects and qualified can dispatch from the factory.The vegetable content of a ball is 21.6%；It is vacuum-packed in the temperature strip of-18--25 DEG C
After preserving 18 months under part, quality sensory evaluation is not decreased obviously.
Embodiment 6
(1) select the green turnip without rotting, clean, cut into fragment, standby；
(2) stuffing material is prepared: in 60g green turnip fragment, add 180 grams of albumen water-soluble liquid A；Then flour 15 it is sequentially added into
Gram, food salt 0.15 gram, chicken essence 0.05 gram, bruised ginger 2 grams, 4 grams of Herba Alii fistulosi end, Zanthoxyli Bungeani powder 0.5 gram, Rhizoma Zingiberis Recens powder 0.5 gram, 20 grams of water, and
Stirring and evenly mixing；
(3) molding pelletization: stuffing material step (2) prepared, puts into and is molded as pellet in forming machine；
(4) being placed in freezing equipment by the pellet that step (3) makes, take out after-40 DEG C of freezings 20 minutes, packaging is killed
Bacterium is put in storage, detects and qualified can dispatch from the factory.The vegetable content of a ball is 21.2%；It is vacuum-packed in the temperature strip of-18--25 DEG C
After preserving 16 months under part, quality sensory evaluation is not decreased obviously.
Embodiment 7
(1) select the green turnip without rotting, clean, cut into fragment, standby；
(2) stuffing material is prepared: in 60g green turnip fragment, add 130 grams of albumen water-soluble liquid A；Then flour it is sequentially added into
11.8 grams, food salt 0.5 gram, chicken essence 0.3 gram, bruised ginger 1 gram, 1.5 grams of Herba Alii fistulosi end, Zanthoxyli Bungeani powder 1 gram, Rhizoma Zingiberis Recens powder 1 gram, 30 grams of water, and
Stirring and evenly mixing；
(3) molding pelletization: stuffing material step (2) prepared, puts into and is molded as pellet in forming machine；
(4) being placed in freezing equipment by the pellet that step (3) makes, take out after-40 DEG C of freezings 20 minutes, packaging is killed
Bacterium is put in storage, detects and qualified can dispatch from the factory.The vegetable content of a ball is 25.3%；It is vacuum-packed in the temperature strip of-18--25 DEG C
After preserving 15 months under part, quality sensory evaluation is not decreased obviously.
Vegetable superfine powder can be Radix Dauci Sativae, Brassica oleracea L.var.capitata L., Herba Spinaciae Colored Pepper, white turnip, fresh kidney beans, Cucurbita pepo L. etc..
Quality evaluation
Ball embodiment 1-7 prepared carries out decocting in water at identical conditions, pulls out after boiling.Statistics pellet is broken dissipates rate
(breach length exceedes pellet girth 1/10 and is accordingly to be regarded as brokenly dissipating).Transparency with diaphanometer test soup.By a well-done ball
It is cut into the sheet that thickness is about 1.5cm, it is ensured that tangent plane is smooth；Then it is placed under the probe of Texture instrument and measures, then with often
Rule computational methods draw its elastic, hardness and viscosity.Texture instrument used, its model: RT-2002D, manufacturer: Japan
Rherotech Co..The data of gained ball A-E are as shown in table 2:
Table 2
| Broken scattered rate | Soup transparency | Elastic | Hardness (N) | Viscosity | |
| Ball A | 0 | 0.573 | 2.3 | 48 | 39 |
| Ball B-E | 0 | 0.617-0.679 | 2.0-2.2 | 44-47 | 33-37 |
| Ball F-I | 2.7-6.7% | 0.826-0.893 | 1.6-1.8 | 32-35 | 24-28 |
| Ball I-L | 5.9-11.6% | 0.905-0.938 | 1.2-1.4 | 26-29 | 18-23 |
| Embodiment 3-7 | 0 | 0.598-0.663 | 1.9-2.3 | 42-47 | 32-38 |
The ball boiled is carried out quality sense organ by 20 trained quality sense organ valuation officers to it after cooling down 10 min
Evaluation, evaluation process completes in 10 min.Range of value: mouthfeel (30 points), elastic (15 points) viscosity (15 points), tangent plane (15
Point), abnormal smells from the patient (25 points) is evaluated.Ball general comment is divided into above-mentioned every sum.Evaluation criterion:
Mouthfeel: tasty and refreshing, sliding tender, fine and smooth, neither too hard, nor too soft, rich chew strength, 25.1-30 divides；The most tasty and the most refreshing, the softest or slightly hard,
Chewiness is slightly worse, and 18.1-25 divides；Tacky, coarse, soft or really up to the mark, be difficult to chew or do not chew strength, 1-18 divides；
Elastic: high resilience, finger pressure are not split, restored rapidly, and 12.1-15 divides；Elasticity is general, finger pressure is difficult to split, comparatively fast again
Former, 9.1-12 divides；Poor flexibility, finger pressure easily split, restoration difference 1-9 is divided；
Viscosity: tasty and refreshing do not stick to one's teeth, 15.1-20 divides；Medium 10.1-15 divides；1-10 the most tasty and the most refreshing, tacky divides；
Tangent plane: tangent plane densification is homogeneous, be covered with uniform tiny pore, and 12.1-15 divides；Tangent plane is more uniform, the most relatively gross blow hole,
9.1-12 point；Tangent plane is coarse, gross blow hole, and 1-9 divides；
Abnormal smells from the patient: vegetable delicate fragrance, divide without unhappy abnormal smells from the patient: the 22.1-25 such as fishy smell, medium 15.1-22 divides, without vegetable delicate fragrance or
Unhappy abnormal smells from the patient 1-15 is had to divide.Evaluation result is as shown in table 3:
Table 3
| Mouthfeel | Elastic | Viscosity | Tangent plane | Abnormal smells from the patient | Total score | |
| Ball A | 28.7 | 14.5 | 14.3 | 14.6 | 24.3 | 96.4 |
| Ball B | 26.9 | 14.1 | 13.2 | 14.1 | 24.1 | 92.4 |
| Ball C | 27.2 | 14.3 | 13.4 | 14.3 | 24.0 | 93.2 |
| Ball D | 26.8 | 13.6 | 13.1 | 14.0 | 23.8 | 91.3 |
| Ball E | 27.0 | 13.9 | 13.3 | 13.9 | 24.2 | 92.3 |
| Ball F | 24.6 | 11.9 | 12.3 | 13.6 | 23.1 | 85.5 |
| Ball G | 23.7 | 11.5 | 11.6 | 13.3 | 22.7 | 82.8 |
| Ball H | 23.5 | 12.1 | 11.9 | 12.9 | 22.9 | 83.3 |
| Ball I | 24.1 | 11.7 | 11.7 | 13.1 | 22.6 | 83.2 |
| Ball J | 20.9 | 10.5 | 11.1 | 12.6 | 22.3 | 77.4 |
| Ball K | 20.7 | 10.1 | 10.9 | 12.1 | 22.5 | 76.3 |
| Ball L | 20.1 | 9.8 | 10.3 | 12.4 | 22.6 | 75.2 |
| Embodiment 3 | 25.7 | 13.7 | 12.3 | 13.5 | 24.0 | 89.2 |
| Embodiment 4 | 26.1 | 13.5 | 12.9 | 13.0 | 23.9 | 89.4 |
| Embodiment 5 | 26.3 | 13.2 | 13.1 | 12.7 | 23.7 | 89 |
| Embodiment 6 | 25.9 | 14.1 | 13.4 | 13.4 | 24.1 | 90.9 |
| Embodiment 7 | 26.5 | 13.6 | 12.8 | 13.6 | 23.6 | 90.1 |
Claims (6)
1. a quick-frozen vegetable element ball, it is characterised in that it is mainly composed of: vegetable 60 parts, protein 15-20 parts, flour 10-
15 parts；
Possibly together with salt 0.15-0.5 part, chicken essence 0.05-0.3 part, Rhizoma Zingiberis Recens 1-2 part, Herba Alii fistulosi 1.5-4 part, Pericarpium Zanthoxyli 0.5-1 part, Rhizoma Zingiberis Recens powder
0.5-1 part；
Described albumen is made up of according to 12:4-7:6-9 soybean protein, Semen arachidis hypogaeae protein and walnut protein；Described part is weight portion；
Described Rhizoma Zingiberis Recens is bruised ginger, and Herba Alii fistulosi is Herba Alii fistulosi end, and Pericarpium Zanthoxyli is Zanthoxyli Bungeani powder；
Soybean protein used, Semen arachidis hypogaeae protein and walnut protein all use reverse micelle method to be prepared from.
A quick-frozen vegetable element ball the most according to claim 1, it is characterised in that soybean protein, Semen arachidis hypogaeae protein and Semen Juglandis egg
Form according to 12:5:8 in vain.
A quick-frozen vegetable element ball the most according to claim 1, it is characterised in that containing salt 0.15 part, chicken essence 0.05 part, Rhizoma Zingiberis Recens
2 parts of end, 4 parts of Herba Alii fistulosi end, Zanthoxyli Bungeani powder 0.5 part, Rhizoma Zingiberis Recens powder 0.5 part.
A quick-frozen vegetable element ball the most according to claim 1, it is characterised in that containing vegetable 60 parts, soybean protein 8.736
Part, Semen arachidis hypogaeae protein 3.64 parts, walnut protein 5.824 parts, 11.8 parts of flour, salt 0.15 part, chicken essence 0.05 part, bruised ginger 2 parts, Herba Alii fistulosi
4 parts of end, Zanthoxyli Bungeani powder 0.5 part, Rhizoma Zingiberis Recens powder 0.5 part, 131.8 parts of water.
5. a preparation method for a quick-frozen vegetable element ball described in any one in claim 1-4, comprises the steps:
Preparation mass concentration is 12-16%, albumen water-soluble liquid with albumen as solute；
Albumen water-soluble liquid is mixed with vegetable fragment, is subsequently adding flour, water and flavoring agent mixing, obtains stuffing material；
Make stuffing material molding, then in-40 to-30 DEG C of freezing 20-30min.
Preparation method the most according to claim 5, albumen water-soluble liquid preferably employs following manner and is prepared from: by Semen sojae atricolor
Albumen, Semen arachidis hypogaeae protein and walnut protein are dissolved in the water of 65-85 DEG C, stir 20-30 minute, then equal under the conditions of 15MPa
Matter 60 seconds.
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