CN1048859C - Plant protein sausage and its prodn - Google Patents
Plant protein sausage and its prodn Download PDFInfo
- Publication number
- CN1048859C CN1048859C CN94116553A CN94116553A CN1048859C CN 1048859 C CN1048859 C CN 1048859C CN 94116553 A CN94116553 A CN 94116553A CN 94116553 A CN94116553 A CN 94116553A CN 1048859 C CN1048859 C CN 1048859C
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- China
- Prior art keywords
- vegetable protein
- plant protein
- sausage
- peanut
- almond
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- Expired - Fee Related
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Abstract
The present invention relates to a plant protein sausage and a manufacture method. The plant protein sausage uses semi-defatted peanuts as principal raw materials, and the plant protein sausage can also be compounded from adjuvant materials, such as almonds, vegetable puree, etc., carrageenan and agar are selected, and carboxymethyl cellulose is used thickening coagulant; the manufacture method comprises that after the peanuts are peeled, 15 to 25% of grease is squeezed, and hot water is added to carry out jordaning; after the pulverization, the jordaning, the compounding and the uniform kneading of other kinds of proportioning are carried out, clysis is carried out. The peanut protein sausage keeps the natural flavour of the peanuts, and simultaneously, has the mouth feel and the external appearance of a ham sausage; the plant protein sausage has the advantages of pure white, smoothness, good working quality, long-term storage and convenient carrying and edibility.
Description
The present invention relates to a kind of vegetable protein intestines and manufacture method, belong to edible protein composition and processing method.
At present commercially available plant protein preparation is mainly based on bean product and the imitative meat product of seaweeds, as textured vegetable protein, artificial crab meat etc.It is primary raw material and sodium alginate with the soybean that application number 90110094 discloses a kind of, and the sausage type protein product that calcium lactate, calcium chloride etc. are made is preserved with the can form, and limitation is not portable, eats and is not so good as general sausage conveniently.
The object of the present invention is to provide a kind of is the vegetable protein intestines that primary raw material is made with peanut, almond, potato, makes it keep the natural flavor of peanut, almond, has the mouthfeel and the outward appearance of ham sausage again, is easy to carry about with one instant.
Vegetable protein intestines of the present invention are formed and are comprised shelled peanut 20-50%, flavor enhancement 2-3%, vegetable oil 1-3%, water surplus.The thickener of vegetable protein intestines is carragheen, agar, sodium carboxymethylcellulose sodium alginate.One or more composite components wherein.Described flavor enhancement be salt, granulated sugar, monosodium glutamate, green onion end, mashed garlic etc. wherein one or more.Described puree comprises the mud shape thing of wearing into after the slakings such as potato, carrot, tomato.
The preparation method of this vegetable protein intestines comprises
1. peanut is sloughed scarlet, squeeze the grease of 15-25% after the oven dry;
2. the hot water corase grind, the correct grinding that the peanut meal after the oil expression are added 85-90 ℃ are the powder slurry;
3. bitterness from almond, fragmentation or defibrination are pulverized defibrination after the potato slaking;
4. with various components, thickener, flavor enhancement allotment tumbling is even;
5. bowel lavage got final product in 120 ± 5 ℃ of sterilizations in 20-25 minute.
Adopt the vegetable protein intestines of method of the present invention preparation, have high protein, low fat, low cholesterol, color and luster is pure white, and it is smooth enter the mouth, and section property and reprocessing (as fry in shallow oil, fry, explode etc.) characteristic is all good, simultaneously can long-term storage and be easy to carry and eat.
Describe technology contents of the present invention in detail below in conjunction with embodiment.Embodiment 1:
Component: shelled peanut 350kg almond 50kg potato 50kg salt 13kg white granulated sugar 13kg monosodium glutamate 3kg peanut oil 3kg green onion end 5kg bruised ginger 5kg mashed garlic 5kg composite thickening agent (carragheen, agar, sodium carboxymethylcellulose sodium alginate) 25kg adds water to the 1000kg preparation method:
Peanut 350kg goes the scarlet oven dry, behind the oil expression 70kg, enters the beater corase grind in the lump with 90 ℃ of hot water, and entering the colloid mill correct grinding then is half skimmed milk slurry; Almond 50kg decortication, debitterize are handled the back pulverizing and are the 1-3mm particle; Potato cooks to pulverize and is the mud shape, adds in the tumbler with other additive allotment back it is uniformly dispersed, and adds bowel lavage mechanical irrigation machine then, seals, and gets final product in 20 minutes through 120 ± 5 ℃ of sterilizations again.Embodiment 2:
Shelled peanut 450kg, tomato puree 60kg, salt 10kg, white granulated sugar 10kg, monosodium glutamate 2kg, sesame oil 2kg, composite thickening agent 20kg add water to 1000kg
Preparation method: add water to the 1000kg preparation method with embodiment 1 embodiment 3 shelled peanut 300kg, mashed carrot 50kg, potato 50kg, salt 13kg, white granulated sugar 5kg, monosodium glutamate 3kg, peanut oil 2kg, green onion end 4kg, bruised ginger 4kg, composite thickening agent 25kg: with embodiment 1 embodiment 4
Shelled peanut 200kg, almond 150kg, salt 12kg, white granulated sugar 10kg, peanut oil 3kg, composite thickening agent 25kg add water to the 1000kg preparation method: shelled peanut is handled with embodiment 1, and other are handled with embodiment 1 with the common defibrination of the peanut meal of half degreasing behind the bitterness from almond
Claims (5)
1, a kind of its composition of vegetable protein intestines comprises defatted peanut dregs of rice 20-50%, almond 0-15%, puree 0-15%, thickener 2-2.5%, flavor enhancement 2-3%, vegetable oil 1-3%, water surplus.
2, vegetable protein intestines according to claim 1 is characterized in that described thickener is wherein one or more composite components of carragheen, agar, sodium carboxymethylcellulose, sodium alginate.
3, vegetable protein intestines according to claim 1 is characterized in that described flavor enhancement is the powder of salt, white sugar, monosodium glutamate, green onion, ginger, garlic.
4, vegetable protein intestines according to claim 1 is characterized in that described puree is the mud shape thing of wearing into after potato, carrot, the tomato slaking.
5, a kind of manufacture method of vegetable protein intestines is characterized in that: the grease that squeezes 15-25% after (1) goes scarlet to dry peanut; (2) peanut meal after the oil expression is added 85-95 ℃ of hot water and wear into the powder slurry; (3) bitterness from almond fragmentation or defibrination; (4) will obey fat peanut meal 20-50%, almond 0-15%, puree 0-15%, thickener 2-2.5%, flavor enhancement 2-3%, vegetable oil 1-3%, water surplus allotment tumbling is even; (5) bowel lavage got final product in 120 ± 5 ℃ of sterilizations in 20-25 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN94116553A CN1048859C (en) | 1994-10-10 | 1994-10-10 | Plant protein sausage and its prodn |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN94116553A CN1048859C (en) | 1994-10-10 | 1994-10-10 | Plant protein sausage and its prodn |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1126561A CN1126561A (en) | 1996-07-17 |
| CN1048859C true CN1048859C (en) | 2000-02-02 |
Family
ID=5037965
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN94116553A Expired - Fee Related CN1048859C (en) | 1994-10-10 | 1994-10-10 | Plant protein sausage and its prodn |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1048859C (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP6170180B2 (en) * | 2013-01-30 | 2017-07-26 | ダウ グローバル テクノロジーズ エルエルシー | Sausage additives including cellulose ether and natural gum |
| CN103284196A (en) * | 2013-04-23 | 2013-09-11 | 安徽省石台县七井山食品有限公司 | Ham containing motherwort and preparation method thereof |
| CN105767456A (en) * | 2016-03-24 | 2016-07-20 | 佛山市聚成生化技术研发有限公司 | Nutritive soybean protein vegetarian meat and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS57122773A (en) * | 1981-01-20 | 1982-07-30 | Yoshida Fumio | Crepe bean curd |
| CN1057162A (en) * | 1991-07-12 | 1991-12-25 | 潮阳县矿泉水厂 | The preparation method of almond peanut milk |
| CN1076591A (en) * | 1993-01-01 | 1993-09-29 | 吴常斌 | Peanut (soybean) sponge protein food and processing technology thereof |
-
1994
- 1994-10-10 CN CN94116553A patent/CN1048859C/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS57122773A (en) * | 1981-01-20 | 1982-07-30 | Yoshida Fumio | Crepe bean curd |
| CN1057162A (en) * | 1991-07-12 | 1991-12-25 | 潮阳县矿泉水厂 | The preparation method of almond peanut milk |
| CN1076591A (en) * | 1993-01-01 | 1993-09-29 | 吴常斌 | Peanut (soybean) sponge protein food and processing technology thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1126561A (en) | 1996-07-17 |
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| C53 | Correction of patent for invention or patent application | ||
| CB02 | Change of applicant information |
Applicant after: Shijiazhuang Inst. of Agriculture Modernization, Chinese Academy of Sciences Applicant before: Wang Shishang |
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| COR | Change of bibliographic data |
Free format text: CORRECT: APPLICANT; FROM: WANG SHISHANG TO: CHINESE ACADEMY OF SCIENCES SHIJIAZHUANG AGRICULTURAL MODERNIZATION INSTITUTE |
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| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |