CN104489635A - Faux-meat mushroom paste and making method thereof - Google Patents
Faux-meat mushroom paste and making method thereof Download PDFInfo
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- 240000006677 Vicia faba Species 0.000 claims description 2
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- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 abstract description 4
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- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 6
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- 241000222433 Tricholomataceae Species 0.000 description 1
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Abstract
The invention relates to faux-meat mushroom paste and a making method of the faux-meat mushroom paste. The faux-meat mushroom paste is healthy food eaten together with rice or bread, and comprises, by weight, 30%-50% of faux-meat, 25%-30% of mushrooms, 6%-8% of vegetable oil, 2% of olive oil, seasoner and 8%-10% of water, wherein the weight percentage of the raw materials is 100%. The faux-meat mushroom paste is rich in vegetable protein, and the protein of the faux-meat mushroom paste contains eighteen kinds of essential amino acid for the human body; compared with ordinary mushroom paste, the faux-meat mushroom paste has the advantages that the crude protein content is increased by above 40%, and the content of amino acid nitrogen is increased by 39%.
Description
Technical field
The present invention relates to a kind of mushroom paste and preparation method thereof, belong to technical field of agricultural product process.
Background technology
FAO (Food and Agriculture Organization of the United Nation) proposes, and 21 world's the most rational diet structures of the mankind are: meat or fish-element-mushroom." Chinese residents dietary guidelines " (version in 2007) explicitly points out: protein is the main composition material of human body, accounts for 45% of body material's total amount, 70% of muscle total amount.The structure of tissue and reparation, the metabolism of human body, the acid-base balance of body fluid, the energy of vital movement all depend on the daily routines of body internal protein.
And increasing along with Chinese obese people, muddy class has become the fasting of some people, but protein is but that human body institute is required.Therefore the target of people's pursuit is become in food containing vegetable protein.Albumen is as the nutrient of our needed by human, and have three effects, 1. form and repair tissue, this is the physiological function of protein; 2. the physiological function of human body is regulated.The participation of the enzyme that all metabolic activities of human body all need protein to form; 3. energy is supplied.As one of the three nutritious elements of function in body, every gram of protein produces the heat of 16 kilojoules, and to maintenance, human life activity is significant.In soybean, protein content is about 35%-40%, and be 4-5 times of cereal, wherein " essential amino acid " content is comparatively sufficient, and component is complete, also has the feature of high, the easy absorption of solubility, belongs to " vegetable protein of high-quality ".
Adiposis patient mainly reduces the many fat of heating load and carbohydrate to the control of diet, protein can not be reduced.
Element meat is soybean protein through high temperature puffing, tissue is moulded, heated-air drying is refining forms, and is a kind ofly to have the local flavor being similar to meat and the vegetarian diet organizing mouthfeel.The soybean material that this product uses, all from agriculture district, Aohan Banner, prairie, the Inner Mongol, is non-harmful product, Non-transgenic soybean albumen.Element meat is up-to-date top grade in bean product, it is the only vegetable food that can replace animal protein, be rich in protein (contents on dry basis 50%) and several amino acids and dietary fiber, nutritious and unique flavor, its protein content is far away higher than meat, and fat content is then lower than meat, not containing cholesterol, and mouthfeel is finer and smoother than meat, all-ages, be desirable healthy bean product.Often eating and be good for one's health, is the optimal selection of professional vegetarian, tourism and leisure person, fashion gourmet, Mrs beauty treatment weight reducing, rich man's disease patient.Albumin meat is rich in vegetable protein, and without cholesterol, low fat, be the ultimate food of hypertension, coronary heart disease, diabetes patient, delicious flavour is good to eat, and long-term eating can be built up health, and is of value to healthy.
Prairie Tricholomataceae mushroom, another name: dried mushroom, white mushroom belongs to white Agaricus wild mushroom, containing abundant nutrition material, as protein, vitamin and potassium, calcium, iron and phosphorus etc.Source Mycophyta Basidiomycetes Agaricales Agaricaceae.Be used as medicine with fructification.The fresh perfume (or spice) of mushroom is good to eat, not only containing the abundant nutriment such as carbohydrate, protein, several amino acids, vitamin, also containing multiple bioactive ingredients, as polysaccharide, is a kind of natural, " healthy food " with medical health care function.Frequent edible mushroom can develop immunitypty, reduce cholesterol and suppress blood pressure rising, Tumor suppression, anti-ageing nutritive value of waiting for a long time.
Summary of the invention
One of them object of the present invention is: provide a kind of nutritious, delicious healthy plain meat mushroom paste.
The formula of this product is as follows:
Element meat mushroom paste, it is made up of the raw material of following weight percents: plain meat 30-50%, mushroom 25-30%, vegetable oil 6-8%, olive oil 2%, flavoring and water 8-10%, and the percentage by weight of described each raw material is 100%.
Wherein, mushroom is preferably grassland and grinds in vain or pleurotus eryngii or grassland Psalliota arvensis;
Plain meat mushroom paste unique flavor of the present invention, giving off a strong fragrance Chewy;
Plain meat mushroom paste of the present invention, is rich in vegetable protein, 18 seed amino acids containing needed by human in its protein.Compared with general mushroom paste, its crude protein content improves more than 40%, and amino acid nitrogen content improves 39%.
Another object of the present invention is to, a kind of preparation method of above-mentioned plain meat mushroom paste is provided.
The preparation method of this plain meat mushroom paste is as follows:
Preparatory stage:
1, first mushroom carried out selecting, clean, infrared sterilizing blanching;
2, by selected soybean through high temperature puffing, tissue mould, heated-air drying, make albumin meat for subsequent use;
3, albumin meat is first carried out 3 bubbles through demineralized water send out and remove soybean protein peculiar smell.
First at the first tank through brewed 1.5 hours of 55 degree of water temperatures, after 1.5 hours, automatically equipment of fishing for is fished for substantially steeping stimulating food, automatic input second low temperature tank, in tank, temperature controls at 22 ° degrees Celsius, low temperature bubble is sent out and is continued about 3 hours, treats that plain meat thoroughly steeps and sends out and have good toughness mouthfeel.System automatically enters the 3rd tank and carries out bubble.Send out in process at this bubble, computer in proportion automatic gauge to add olive oil, fermented soya bean, salt etc. tasty, pickle.
4, mushroom is after blanching, drains moisture after automatically entering cleaning;
First rinse bath systems constant temperature control is at 35 degrees Celsius, and in rinse bath, stirring rod carries out slow flow stirring to cleaning material, realizes flowing cleaning.After 1 hour, system carried out for the second fine purifiation stage automatically, and the mushroom of a upper operation cleaning is dropped into the second tank by mesh screen automatically, and the second tank is that free from extraneous odour refines demineralized water, demineralized water high speed is dynamic carries out wave to mushroom and washes in machine, and mushroom fold and bottom are fully brewed 25 minutes by clear water.After 25 minutes, mushroom enters high temperature blanching case automatically, in the boiling water of 98 degrees Celsius after blanching 5-10 minute, fishes for mushroom, then automatically extrudes, drain the unnecessary moisture that mushroom contains.
5, mushroom is sent into sterile workshop automatically, mushroom is evenly shredded by aseptic dicer.
The frying stage:
1, after mushroom small pieces and plain meat are got ready, first by peanut oil and Semen Benincasae oil by 1: 1.2 golden ratio automatically drop in the frying pan of low-temperature prewarming in advance, bottom spray gun slowly heats oil temperature.Pot body to tilt 15 ° of slow rotations by blas, ensures vegetable oil thermally equivalent.
2, oil temperature reaches 130-132 ° of middle level flame gun and upper strata flame gun starts automatic startup, system presses blas, the auxiliary materials such as automatic input fermented soya bean, thick broad-bean sauce, after stir-frying out fragrance before stewing, add mushroom and plain meat raw material, big fire frying is after 3 minutes, and system enters 105-110 ° of low temperature and fries the stage slowly, little fire adds chicken soup after frying 25 minutes slowly.Then system adjusts the duration and degree of heating automatically, and system after stewing 35-40 processed minute, treats that chicken extract is received dense at 85-90 degree Celsius of low temperature, and plain meat and mushroom are merged, and take the dish out of the pot, the frying stage completes.
The control mode that temperature automatically controlled frying pan adopts PLC to add intelligent object realizes.Frying pan is stainless steel double-decker, and built-in wireless automatic temperature measurement unit, sends real-time for pot bottom temperature to PLC control unit by wireless receiver.The bottom of a pan is four layers of flame heating unit, and annular-heating unit flame can regulate automatically.
The filling stage
Automatically drop in aseptic high-temperature filling machine by the plain meat mushroom paste boiled, mushroom paste heat pours into bottle and seals while hot, after capsuling machine screws, with retort sterilization 15-18 minute at 100-110 DEG C.And be cooled to room temperature rapidly.
Claims (3)
1. a plain meat mushroom paste, it is made up of the raw material of following weight percents: plain meat 30-50%, mushroom 25-30%, vegetable oil 6-8%, olive oil 2%, flavoring and water 8-10%, and the percentage by weight of described each raw material is 100%.
2. plain meat mushroom paste as claimed in claim 1, the preferred grassland of described mushroom is ground or pleurotus eryngii or grassland Psalliota arvensis in vain.
3. the preparation method of plain meat mushroom paste as claimed in claim 1, the preparation method of this plain meat mushroom paste is as follows:
Preparatory stage:
1), first mushroom carried out selecting, clean, infrared sterilizing blanching;
2), by selected soybean through high temperature puffing, tissue mould, heated-air drying, make albumin meat for subsequent use;
3), albumin meat is first carried out 3 bubbles through demineralized water send out and remove soybean protein peculiar smell;
4), mushroom after blanching, drain moisture after automatically entering cleaning;
5), by mushroom automatically send into sterile workshop, mushroom is evenly shredded by aseptic dicer;
The frying stage:
1), after mushroom small pieces and plain meat gets ready, first by peanut oil and Semen Benincasae oil by 1: 1.2 golden ratio automatically drop in the frying pan of low-temperature prewarming in advance, bottom spray gun slowly heats oil temperature.Pot body to tilt 15 ° of slow rotations by blas, ensures vegetable oil thermally equivalent.
2), oil temperature reaches 130-132 ° of middle level flame gun and upper strata flame gun starts automatic startup, system presses blas, the auxiliary materials such as automatic input fermented soya bean, thick broad-bean sauce, after stir-frying out fragrance before stewing, add mushroom and plain meat raw material, big fire frying is after 3 minutes, and system enters 105-110 ° of low temperature and fries the stage slowly, little fire adds chicken soup after frying 25 minutes slowly.Then system adjusts the duration and degree of heating automatically, and system after stewing 35-40 processed minute, treats that chicken extract is received dense at 85-90 degree Celsius of low temperature, and plain meat and mushroom are merged, and take the dish out of the pot, the frying stage completes.
The filling stage
Automatically drop in aseptic high-temperature filling machine by the plain meat mushroom paste boiled, mushroom paste heat pours into bottle and seals while hot, after capsuling machine screws, with retort sterilization 15-18 minute at 100-110 DEG C.And be cooled to room temperature rapidly.
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| CN201510025431.8A CN104489635B (en) | 2015-01-20 | 2015-01-20 | A kind of element meat mushroom paste and preparation method thereof |
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| CN201510025431.8A CN104489635B (en) | 2015-01-20 | 2015-01-20 | A kind of element meat mushroom paste and preparation method thereof |
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| CN104489635A true CN104489635A (en) | 2015-04-08 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105614832A (en) * | 2016-03-04 | 2016-06-01 | 佛山市聚成生化技术研发有限公司 | Stomach nourishing vegetarian meat paste and preparation method thereof |
| CN105661480A (en) * | 2016-04-14 | 2016-06-15 | 佛山市聚成生化技术研发有限公司 | Chrysanthemum and vegetarian meat paste and preparing method thereof |
| CN105876765A (en) * | 2016-04-14 | 2016-08-24 | 佛山市聚成生化技术研发有限公司 | Marine vegetarian paste and preparation method thereof |
| CN105901661A (en) * | 2016-04-14 | 2016-08-31 | 佛山市聚成生化技术研发有限公司 | Lemon-flavor vegetarian meat sauce and preparation method thereof |
| CN109619532A (en) * | 2018-12-24 | 2019-04-16 | 谢会军 | A kind of element mushroom pepper sauce |
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| CN1826969A (en) * | 2006-02-14 | 2006-09-06 | 上海大山合集团有限公司 | Dried meat floss with straw mushroom and preparation method thereof |
| CN101530184A (en) * | 2008-03-12 | 2009-09-16 | 臧乘誉 | Method for making vacuum fried vegetable protein instant meat |
| JP2011067184A (en) * | 2009-09-24 | 2011-04-07 | Nagasato Mitsuo | Combined dry powder seasoning and method for housing combined dry powder seasoning |
| CN102018093A (en) * | 2010-11-03 | 2011-04-20 | 张家港市塘桥生态农产品专业合作社 | Vegetable protein food and preparation method thereof |
| CN103798744A (en) * | 2013-08-20 | 2014-05-21 | 安徽食亿鲜食品有限公司 | Vegetarian meat paste and preparation method thereof |
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2015
- 2015-01-20 CN CN201510025431.8A patent/CN104489635B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1826969A (en) * | 2006-02-14 | 2006-09-06 | 上海大山合集团有限公司 | Dried meat floss with straw mushroom and preparation method thereof |
| CN101530184A (en) * | 2008-03-12 | 2009-09-16 | 臧乘誉 | Method for making vacuum fried vegetable protein instant meat |
| JP2011067184A (en) * | 2009-09-24 | 2011-04-07 | Nagasato Mitsuo | Combined dry powder seasoning and method for housing combined dry powder seasoning |
| CN102018093A (en) * | 2010-11-03 | 2011-04-20 | 张家港市塘桥生态农产品专业合作社 | Vegetable protein food and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105614832A (en) * | 2016-03-04 | 2016-06-01 | 佛山市聚成生化技术研发有限公司 | Stomach nourishing vegetarian meat paste and preparation method thereof |
| CN105661480A (en) * | 2016-04-14 | 2016-06-15 | 佛山市聚成生化技术研发有限公司 | Chrysanthemum and vegetarian meat paste and preparing method thereof |
| CN105876765A (en) * | 2016-04-14 | 2016-08-24 | 佛山市聚成生化技术研发有限公司 | Marine vegetarian paste and preparation method thereof |
| CN105901661A (en) * | 2016-04-14 | 2016-08-31 | 佛山市聚成生化技术研发有限公司 | Lemon-flavor vegetarian meat sauce and preparation method thereof |
| CN109619532A (en) * | 2018-12-24 | 2019-04-16 | 谢会军 | A kind of element mushroom pepper sauce |
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| CN104489635B (en) | 2016-08-31 |
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Effective date of registration: 20170811 Address after: 024000 the Inner Mongolia Autonomous Region Chifeng City Yuanbaoshan District green agricultural and livestock products processing park Patentee after: Inner Mongolia grassland aroma Food Technology Co., Ltd. Address before: 024000 the Inner Mongolia Autonomous Region Hongshan hada street Chifeng city community Deyuan Rose Garden District 1 building 4 unit 301 Patentee before: Xu Jinwei |
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