CN104247926A - Preparation method of vegetarian fish-flavored pork slices - Google Patents
Preparation method of vegetarian fish-flavored pork slices Download PDFInfo
- Publication number
- CN104247926A CN104247926A CN201410469800.8A CN201410469800A CN104247926A CN 104247926 A CN104247926 A CN 104247926A CN 201410469800 A CN201410469800 A CN 201410469800A CN 104247926 A CN104247926 A CN 104247926A
- Authority
- CN
- China
- Prior art keywords
- drawing protein
- soybean
- sweet
- soybean wire
- wiredrawing
- Prior art date
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- Pending
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 235000015277 pork Nutrition 0.000 title claims abstract description 7
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 54
- 238000005491 wire drawing Methods 0.000 claims abstract description 52
- 244000068988 Glycine max Species 0.000 claims abstract description 47
- 235000009508 confectionery Nutrition 0.000 claims abstract description 32
- 239000000796 flavoring agent Substances 0.000 claims abstract description 32
- 235000019634 flavors Nutrition 0.000 claims abstract description 32
- 235000013372 meat Nutrition 0.000 claims abstract description 17
- 239000003921 oil Substances 0.000 claims abstract description 7
- 235000019198 oils Nutrition 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 4
- 239000003549 soybean oil Substances 0.000 claims abstract description 4
- 108090000623 proteins and genes Proteins 0.000 claims description 46
- 102000004169 proteins and genes Human genes 0.000 claims description 46
- 239000000843 powder Substances 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 230000018044 dehydration Effects 0.000 claims description 8
- 238000006297 dehydration reaction Methods 0.000 claims description 8
- 244000273928 Zingiber officinale Species 0.000 claims description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 7
- 235000008397 ginger Nutrition 0.000 claims description 7
- 108090000765 processed proteins & peptides Proteins 0.000 claims description 7
- 240000002234 Allium sativum Species 0.000 claims description 6
- 240000004160 Capsicum annuum Species 0.000 claims description 6
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 6
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 6
- 235000004611 garlic Nutrition 0.000 claims description 6
- 235000021419 vinegar Nutrition 0.000 claims description 6
- 239000000052 vinegar Substances 0.000 claims description 6
- 239000006071 cream Substances 0.000 claims description 4
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims description 3
- 238000005119 centrifugation Methods 0.000 claims description 3
- 229940093503 ethyl maltol Drugs 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 108010073771 Soybean Proteins Proteins 0.000 abstract description 8
- 235000019710 soybean protein Nutrition 0.000 abstract description 8
- 239000000835 fiber Substances 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 241000251468 Actinopterygii Species 0.000 abstract 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract 2
- 210000001087 myotubule Anatomy 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 210000001519 tissue Anatomy 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 description 35
- 235000001667 Vitex agnus castus Nutrition 0.000 description 4
- 244000063464 Vitex agnus-castus Species 0.000 description 4
- 235000002566 Capsicum Nutrition 0.000 description 3
- 244000046052 Phaseolus vulgaris Species 0.000 description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 3
- 239000006002 Pepper Substances 0.000 description 2
- 239000001390 capsicum minimum Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 241000208293 Capsicum Species 0.000 description 1
- 240000008574 Capsicum frutescens Species 0.000 description 1
- 241000722363 Piper Species 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000021384 green leafy vegetables Nutrition 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000116 mitigating effect Effects 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 235000011888 snacks Nutrition 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
-
- 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
-
- 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 invention discloses a preparation method of vegetarian fish-flavored pork slices, and belongs to the field of derived seasoning soybean products. The preparation method is characterized in that the fish flavor in Sichuan dishes is applied to wiredrawing soybean protein to prepare a leisure vegetarian meat food, namely vegetarian fish-flavored pork slices. The preparation method comprises the following concrete steps: firstly, soaking wiredrawing soybean protein with muscle fibers in water with the temperature of 40 DEG C for 5 minutes, dehydrating, and frying by soybean oil at 130 DEG C for 2-3 minutes; secondly, removing the oil to enable the content of wiredrawing soybean protein to be 2-2.2 times than that of wiredrawing soybean protein before rehydration, and fully embodying texture structures and fiber structures of wiredrawing soybean protein; finally, uniformly mixing a specially fried fish-flavored seasoning with processed wiredrawing soybean protein to enable the inside of the tissues of wiredrawing soybean protein to fully absorb the fish flavor. The obtained vegetarian fish-flavored pork slices are spicy, sour and sweet in mouth feel, delicious, refreshing, strong in meat feel and good in chewiness, and is the ideal leisure vegetarian meat food.
Description
Technical field
The present invention relates to a kind of preparation method of plain shredded meat with sweet and sour flavor, be specifically related to the preparation method of the soybean wire-drawing protein leisure food of a kind of novel river taste and taste with sweet and sour flavor, belong to seasoned bean products deriving technology field.
Background technology
Soybean wire-drawing protein is with the soybean protein isolate of high-quality for primary raw material, nutritious, through a kind of protein product with similar meat fiber texture that special process processes.Containing natural antioxidant in soybean wire-drawing protein, product suboxides can be fallen and become sour.By the taste spice soybean wire-drawing protein with sweet and sour flavor with special frying, it well can be absorbed by the texture structure of soybean wire-drawing protein and meat fiber.Allotment and the explained hereafter of current taste soybean wire-drawing protein with sweet and sour flavor also do not have, and make up the blank of taste soybean wire-drawing protein with sweet and sour flavor leisure beans spin-off.
Summary of the invention
In view of above-mentioned deficiency, plugging a gap for developing taste soybean wire-drawing protein bean product industrial production with sweet and sour flavor, the invention provides the preparation method of a kind of taste soybean wire-drawing protein with sweet and sour flavor and plain shredded meat with sweet and sour flavor.Juice with sweet and sour flavor can fully suck in product tissue with the soybean wire-drawing protein of texture structure and meat fiber by this product, obtained taste soybean wire-drawing protein product with sweet and sour flavor, its fragrant and sweet vinegar-pepper have concurrently standby, clearly good to eat.
Technical scheme of the present invention is completed by following step:
A preparation method for taste soybean wire-drawing protein with sweet and sour flavor, comprises the following steps:
(1) soybean wire-drawing protein rehydration: get soybean wire-drawing protein and put into 40 DEG C of water, after material-water ratio presses 1:5 rehydration 5min, 2000r/min in centrifuges, centrifugal dehydration 1min, must be dewatered soybean wire-drawing protein, and dehydration soybean wire-drawing protein quality is the soybean wire-drawing protein 2 ~ 2.5 times before rehydration; Better without pulling postorder processing effect during hard core out after rehydration.If rehydration time is not enough, production declining, mouthfeel is uneven; If rehydration time is long, soybean wire-drawing protein meeting gross distortion after rehydration, the product texture processed declines, and chewiness reduces.
(2) the soybean wire-drawing protein of dewatering is fried: by dehydration soybean wire-drawing protein in the soybean oil of 130 DEG C after fried 2 ~ 3min, 2000r/min in centrifuges, centrifugation de-oiling 1min, obtains de-oiling soybean wire-drawing protein, and de-oiling soybean wire-drawing protein quality is the soybean wire-drawing protein 2 ~ 2.2 times before rehydration; If deep-fat frying time is less than 2min, soybean wire-drawing protein can not be fried, and moisture comparatively cream; If deep-fat frying time is more than 3min, the serious dehydration distortion of soybean wire-drawing protein, color is excessively dark, affects the mouthfeel of postorder and the uniform pickup of flavoring with sweet and sour flavor.
(3) frying flavoring with sweet and sour flavor: 1. take chilli oil 120g respectively, sugared 40g, salt 10g, light-coloured vinegar 40g, the bubble ginger 16g of chopping, garlic 16g, the bubble green pepper 60g of chopping, soy peptide powder 0.6g; 2. chilli oil is heated to 100 DEG C-120 DEG C, the bubble green pepper that slow fire pours chopping into endures 1min; 3. salt, sugar, the bubble ginger of chopping, garlic is then added until enduring of sugar; 4. then add light-coloured vinegar, slow fire is endured out; 5. off the pot, finally add soy peptide powder and stir evenly flavoring with sweet and sour flavor is for subsequent use.In order to ensure that sour-sweet peppery salty four kinds of former maintenances of basic taste are not covered mutually, ability required capsicum and ginger are brewed to use as raw material afterwards.Capsicum in bubble green pepper is that two twigs of the chaste tree effects are best, and the peppery degree of two twigs of the chaste tree is moderate, can keep original pungent, does not cover again other taste look.The object adding soy peptide powder is the retention time of mitigation four taste look in mouth, prevents indivedual taste from covering too by force other taste look.
(4) flavoring 200g with sweet and sour flavor is taken respectively, salt 5g, I+G 0.5g, ethyl maltol 3g, chicken powder 0.5g, after powder of pork 5g and sirloin cream 5g mixing and stirring, then add de-oiling soybean wire-drawing protein 1000g and continue mixing and stirring and namely obtain plain shredded meat with sweet and sour flavor, after weighing vacuum packaging, sterilization obtains finished product.
The taste soybean wire-drawing protein product with sweet and sour flavor that the present invention obtains and plain shredded meat with sweet and sour flavor, nutritious, there is the characteristic of meat fiber, mouthfeel fragrant peppery sour-sweet salty have concurrently standby, fresh perfume (or spice) is tasty and refreshing, and chewiness is good, is the delicious soybean snack food of the novel delicacy such as a land, aviation, railway.
Detailed description of the invention
Embodiment 1
A kind of monosodium glutamate shredded meat with sweet and sour flavor, is obtained by following preparation method:
(1) soybean wire-drawing protein rehydration: get soybean wire-drawing protein and put into 40 DEG C of water, after material-water ratio presses 1:5 rehydration 5min, 2000r/min in centrifuges, centrifugal dehydration 1min, must dewater soybean wire-drawing protein;
(2) the soybean wire-drawing protein that dewaters is fried: will dewater soybean wire-drawing protein in the soybean oil of 130 DEG C after fried 2 ~ 3min, 2000r/min in centrifuges, centrifugation de-oiling 1min, obtain de-oiling soybean wire-drawing protein;
(3) frying flavoring with sweet and sour flavor: 1. take chilli oil 120g respectively, sugared 40g, salt 10g, light-coloured vinegar 40g, the bubble ginger 16g of chopping, garlic 16g, two twigs of the chaste tree bubble green pepper 60g of chopping, soy peptide powder 0.6g; 2. chilli oil is heated to 100 DEG C-120 DEG C, two twigs of the chaste tree bubble greens pepper that slow fire pours chopping into endure 1min; 3. salt, sugar, the bubble ginger of chopping, garlic is then added until enduring of sugar; 4. then add light-coloured vinegar, slow fire is endured out; 5. off the pot, finally add soy peptide powder and stir evenly flavoring with sweet and sour flavor is for subsequent use;
(4) flavoring 200g with sweet and sour flavor is taken respectively, salt 5g, I+G 0.5g, ethyl maltol 3g, chicken powder 0.5g, after powder of pork 5g and sirloin cream 5g mixing and stirring, then add de-oiling soybean wire-drawing protein 1000g and continue mixing and stirring and namely obtain plain shredded meat with sweet and sour flavor, after weighing vacuum packaging, sterilization obtains finished product.
Claims (2)
1. a preparation method for plain shredded meat with sweet and sour flavor, is characterized in that, this preparation method comprises the following steps:
(1) soybean wire-drawing protein rehydration: get soybean wire-drawing protein and put into 40 DEG C of water, after material-water ratio presses 1:5 rehydration 5min, 2000r/min in centrifuges, centrifugal dehydration 1min, must be dewatered soybean wire-drawing protein, and dehydration soybean wire-drawing protein quality is the soybean wire-drawing protein 2 ~ 2.5 times before rehydration;
(2) the soybean wire-drawing protein of dewatering is fried: by dehydration soybean wire-drawing protein in the soybean oil of 130 DEG C after fried 2 ~ 3min, 2000r/min in centrifuges, centrifugation de-oiling 1min, obtains de-oiling soybean wire-drawing protein, and de-oiling soybean wire-drawing protein quality is the soybean wire-drawing protein 2 ~ 2.2 times before rehydration;
(3) frying flavoring with sweet and sour flavor: 1. take chilli oil 120g respectively, sugared 40g, salt 10g, light-coloured vinegar 40g, the bubble ginger 16g of chopping, garlic 16g, the bubble green pepper 60g of chopping, soy peptide powder 0.6g; 2. chilli oil is heated to 100 DEG C-120 DEG C, the bubble green pepper that slow fire pours chopping into endures 1min; 3. salt, sugar, the bubble ginger of chopping, garlic is then added until enduring of sugar; 4. then add light-coloured vinegar, slow fire is endured out; 5. off the pot, finally add soy peptide powder and stir evenly flavoring with sweet and sour flavor is for subsequent use;
(4) flavoring 200g with sweet and sour flavor is taken respectively, salt 5g, I+G 0.5g, ethyl maltol 3g, chicken powder 0.5g, after powder of pork 5g and sirloin cream 5g mixing and stirring, then add de-oiling soybean wire-drawing protein 1000g and continue mixing and stirring and namely obtain plain shredded meat with sweet and sour flavor, after weighing vacuum packaging, sterilization obtains finished product.
2. the with sweet and sour flavor plain shredded meat as claimed in claim 1 obtained by method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410469800.8A CN104247926A (en) | 2014-09-16 | 2014-09-16 | Preparation method of vegetarian fish-flavored pork slices |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410469800.8A CN104247926A (en) | 2014-09-16 | 2014-09-16 | Preparation method of vegetarian fish-flavored pork slices |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104247926A true CN104247926A (en) | 2014-12-31 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410469800.8A Pending CN104247926A (en) | 2014-09-16 | 2014-09-16 | Preparation method of vegetarian fish-flavored pork slices |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104247926A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104824538A (en) * | 2015-05-20 | 2015-08-12 | 山东天博食品配料有限公司 | Preparation method of faux-meat leisure food with steamed gluten flavor |
| CN105028670A (en) * | 2015-08-06 | 2015-11-11 | 安徽兴程食品有限责任公司 | Spicy vegetarian meat |
| CN105614901A (en) * | 2016-01-25 | 2016-06-01 | 西南民族大学 | Manufacturing method of protein translucent shreds |
| CN114009578A (en) * | 2021-11-24 | 2022-02-08 | 山东嘉华生物科技股份有限公司 | Method for adjusting taste in production process of shredded vegetarian meat |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101416749A (en) * | 2008-12-02 | 2009-04-29 | 山西百世特食品有限公司 | Fish-flavored shredded pork making method |
| CN102113680A (en) * | 2009-12-31 | 2011-07-06 | 崔贵府 | Method for cooking fish-flavored shredded pork |
-
2014
- 2014-09-16 CN CN201410469800.8A patent/CN104247926A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101416749A (en) * | 2008-12-02 | 2009-04-29 | 山西百世特食品有限公司 | Fish-flavored shredded pork making method |
| CN102113680A (en) * | 2009-12-31 | 2011-07-06 | 崔贵府 | Method for cooking fish-flavored shredded pork |
Non-Patent Citations (1)
| Title |
|---|
| 西马栀子: "《http://www.meishij.net/zuofa/yuxiangsurousi_2.html》", 15 May 2013 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104824538A (en) * | 2015-05-20 | 2015-08-12 | 山东天博食品配料有限公司 | Preparation method of faux-meat leisure food with steamed gluten flavor |
| CN104824538B (en) * | 2015-05-20 | 2018-05-01 | 山东天博食品配料有限公司 | A kind of preparation method with steamed gluten flavor element meat snack food |
| CN105028670A (en) * | 2015-08-06 | 2015-11-11 | 安徽兴程食品有限责任公司 | Spicy vegetarian meat |
| CN105614901A (en) * | 2016-01-25 | 2016-06-01 | 西南民族大学 | Manufacturing method of protein translucent shreds |
| CN105614901B (en) * | 2016-01-25 | 2018-05-22 | 西南民族大学 | Albumen lamp shadow wire production method |
| CN114009578A (en) * | 2021-11-24 | 2022-02-08 | 山东嘉华生物科技股份有限公司 | Method for adjusting taste in production process of shredded vegetarian meat |
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Application publication date: 20141231 |