CN105145863A - Textured-soybean-protein-based method for preparing leisure vegetable beef slices - Google Patents
Textured-soybean-protein-based method for preparing leisure vegetable beef slices Download PDFInfo
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- CN105145863A CN105145863A CN201510638021.0A CN201510638021A CN105145863A CN 105145863 A CN105145863 A CN 105145863A CN 201510638021 A CN201510638021 A CN 201510638021A CN 105145863 A CN105145863 A CN 105145863A
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Abstract
The invention discloses a textured-soybean-protein-based method for preparing leisure vegetable beef slices. The method for preparing the leisure vegetable beef slices includes the steps of material selecting, deep frying shaping, meat-simulating seasoning, rolling, drying, material frying and internal packaging. The leisure vegetable beef slices have the characteristics of being normal in color and luster and free of peculiar smells and impurities visible to naked eyes; the content of proteins is much higher than that of meat, the content of fat is much lower than that of the meat, cholesterol is not contained, taste is finer and smoother than that of beef, and the leisure vegetable beef slices are more chewy, nutrient, healthy, unique in taste and suitable for people of all ages, and are preferred leisure food for home life.
Description
Technical field
The present invention relates to the preparation method of beef sheet, be specifically related to a kind of preparation method of the leisure beef sheet based on textured soybean protein.
Background technology
Leisure meat product in recent years--dried beef, dried pork develop rapidly, be well received by consumers, but because meat raw material price, cost are high, production is subject to the restriction on cost, animal meat product contains higher cholesterol, high grease, high-energy simultaneously, and the patients such as obesity, artery sclerosis, hyperlipidemia, hypertension, coronary heart disease are unsuitable for eating more.
Summary of the invention
The present invention is directed to the problem of prior art, a kind of preparation method of the leisure beef sheet based on textured soybean protein is provided, using textured soybean protein's grain as full material, through fried sizing, stew in soy sauce, dry, product is made after the PROCESS FOR TREATMENT such as cooking, product is without obvious beany flavor, nutritious, be convenient for carrying, imitative meat degree is high, there is the true chewiness of dried beef fleshy fiber and the local flavor of meat, mouthfeel is salty comfortable suitable, delicate flavour is strong, jerky sense is strong, unique flavor, a kind of novel bean product, enrich the category of bean product, for vegetarian diet crowd provides more delicious selection.
For solving the problems of the technologies described above, the technical scheme that the present invention adopts is: a kind of preparation method of the leisure beef sheet based on textured soybean protein, comprises following processing step:
(1) fried sizing: textured soybean protein's grain is carried out fried heat treatment and makes semi-finished product.
(2) intend meat seasoning: be placed in by semi-finished product in halogen soup and soak, take out and receive the unnecessary halogen soup juice done on these semi-finished product after making the taste of halogen soup immerse semi-finished product and make stew in soy sauce semi-finished product.
(3) roll: stew in soy sauce semi-finished product are rolled and puts down and press loose.
(4) dry: to do baking process by rolling flat stew in soy sauce semi-finished product.
(5) cook: stew in soy sauce semi-finished product are added cook to fiber obviously and namely powder evenly makes finished product.
Also comprise the step of selecting materials before fried sizing, this step of selecting materials selects faint yellow in textured soybean protein's grain and textured soybean protein's grain that particle is complete.
Also comprise and wrap into the step in storehouse in after finished product cooling.
Wherein, in fried heat treatment, the temperature of oil is 140-160 DEG C.
Wherein, textured soybean protein's grain and oily weight ratio in fried heat treatment: textured soybean protein's grain of 100%, the oil of 30-40%, fried duration is 90-120s.
Wherein, in step (2), the temperature of halogen soup is 80-85 DEG C.
Wherein, the weight ratio of the middle semi-finished product of step (2) and halogen soup: the halogen soup of 100%, the semi-finished product of 15-30%, stew in soy sauce duration is 60-70min.
Wherein, the baking temperature 60-70 DEG C in step (4), baking time 60-90min, after baking, the half-finished moisture of stew in soy sauce controls at 14-17%.
Wherein, halogen soup is textured soybean protein's grain of 100%, the pot-stewed fowl flavouring cream of 0.5% by weight ratio, the somatose cream of 0.2%, the beef flavour preserved materials of 5%, 50% white granulated sugar and 450% water allotment make.
Wherein, cook by weight ratio be the dry textured soybean protein grain of 100%, the flavoring of 2.5% and 6% peameal allocate make.
The invention has the beneficial effects as follows: the leisure beef sheet adopting preparation method of the present invention to produce has following characteristics: color and luster is normal, free from extraneous odour, without naked eyes visible foreign, protein content is far above meat, fat content is then far below meat, not containing cholesterol, but mouthfeel is finer and smoother than beef, more chews strength, nutrient health, special taste, all-ages, be the first-selected leisure food of life at home.
Accompanying drawing explanation
Fig. 1 is organoleptic requirements of the present invention;
Fig. 2 is physical and chemical index of the present invention;
Fig. 3 is microbiological indicator of the present invention.
Detailed description of the invention
Below in conjunction with embodiment, the specific embodiment of the present invention is further described.
Based on the preparation method of the leisure beef sheet of textured soybean protein, detailed process is as follows:
(1) select materials: adopt and select sieve faint yellow and textured soybean protein's grain that particle is complete is picked out and preserved from raw material.
(2) fried sizing: textured soybean protein's grain of preservation is added oil-water separation frying machine and makes fried heat treatment, add fashionable, the weight ratio of textured soybean protein's grain and oil: textured soybean protein's grain of 100%, the oil of 30-40%, during fried sizing, the temperature of oil is 140-160 DEG C, fried duration is 90-120s, obtains semi-finished product and be put on stainless steel pallet after fried.
(3) meat seasoning is intended: poured into gently in halogen soup by semi-finished product and do stew in soy sauce process, halogen soup and half-finished weight ratio: the halogen soup of 100%, the semi-finished product of 15-30%, stew in soy sauce duration is 60-70min, the temperature of halogen soup controls at 80-85 DEG C, pulls semi-finished product out and is placed on the unnecessary halogen soup juice that heatable blender adduction does on these semi-finished product make stew in soy sauce semi-finished product with stainless steel fishing spoon.
(4) roll: stew in soy sauce semi-finished product are placed in calender roll put down and press fall apart, can not squish.
(5) dry: the stew in soy sauce semi-finished product rolled are carried out balance, then push baking in heated-air circulation oven, baking temperature 60-70 DEG C, baking time 60-90min, moisture controls at 14-17%.
(6) cook: dried stew in soy sauce semi-finished product are added and cooks tumbler and cook process, fry to fiber obviously and powder evenly stops frying namely to make finished product afterwards, end product cooling is to be packaged.
(7) bag in finished product: the tasty good finished product of frying wraps into storehouse process in carrying out on high speed pillow formula automatic packaging machine.
Wherein, halogen soup is textured soybean protein's grain of 100%, the pot-stewed fowl flavouring cream of 0.5% by weight ratio, the somatose cream of 0.2%, the beef flavour preserved materials of 5%, 50% white granulated sugar and 450% water allotment make.
Wherein, cook tumbler cook in process cook by weight ratio be the dry textured soybean protein grain of 100%, the flavoring of 2.5% and 6% peameal allocate make.
Because of in the halogen soup that adopts in above-mentioned preparation process containing somatose cream, beef flavour preserved materials, therefore the food produced is dried beef slices, according to the halogen soup of other components, then can produce the leisure food of his taste.
The leisure dried beef slices adopting above-mentioned preparation method to produce meets organoleptic requirements as shown in Figure 1, the physical and chemical index shown in Fig. 2, the microbiological indicator shown in Fig. 3 and have following characteristics:
NO.1 nutrient excellent product.
Containing multiple nutritional components, can abundant supplement calcium, prevent the osteoporosis because calcium deficiency causes, promote skeleton development, very favourable to skeleton growth.Long-term eating can be built up health, and is of value to healthy.
NO.2 is fragrant and oiliness.
Imitative meat and vegetables food, is fond of eating and does not fill out.。
NO.3 is convenient to be stored.
Exquisite inner wrapping, takes food not dirty hand, convenient and healthy, more easily stores.
Adopt the plant protein materials such as Non-transgenic soybean.
Low sugar, is afraid of that fat women also can relievedly eat.
Abundant protein, low fat, not containing cholesterol.
Men and women, old and young, vegetarian all edibles.
Lower Flatulent factors, without kidney burden, long-term edible safer.
Textured soybean protein's food, with import high quality soybean histone for primary raw material, forms through special producing processes.Being up-to-date top grade in soybean product, is the vegetable protein food that uniquely can replace animal protein.Be rich in protein (contents on dry basis 50%) and several amino acids and dietary fiber, protein content is far above meat, fat content is then far below meat, not containing cholesterol, but mouthfeel is finer and smoother than beef, more chews strength, nutrient health, special taste, all-ages, be the first-selected leisure food of life at home.
For a person skilled in the art; still can the technical scheme described in foregoing embodiments be modified; or equivalent replacement is carried out to wherein portion of techniques feature; within the spirit and principles in the present invention all; any amendment of doing, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (10)
1., based on a preparation method for the leisure beef sheet of textured soybean protein, it is characterized in that, comprise following processing step:
(1) fried sizing: textured soybean protein's grain is carried out fried heat treatment and makes semi-finished product;
(2) intend meat seasoning: be placed in by semi-finished product in halogen soup and soak, take out and receive the unnecessary halogen soup juice done on these semi-finished product after making the taste of halogen soup immerse semi-finished product and make stew in soy sauce semi-finished product;
(3) roll: stew in soy sauce semi-finished product are rolled and puts down and pressure is fallen apart;
(4) dry: to do baking process by rolling flat stew in soy sauce semi-finished product;
(5) cook: stew in soy sauce semi-finished product are added cook to fiber obviously and namely powder evenly makes finished product.
2. as claimed in claim 1 based on the preparation method of the leisure beef sheet of textured soybean protein, it is characterized in that, also comprise the step of selecting materials before fried sizing, this step of selecting materials selects faint yellow in textured soybean protein's grain and textured soybean protein's grain that particle is complete.
3., as claimed in claim 1 or 2 based on the preparation method of the leisure beef sheet of textured soybean protein, it is characterized in that, also comprising the step by wrapping into storehouse in finished product.
4. as claimed in claim 1 or 2 based on the preparation method of the leisure beef sheet of textured soybean protein, it is characterized in that, in fried heat treatment, the temperature of oil is 140-160 DEG C.
5. as claimed in claim 4 based on the preparation method of the leisure beef sheet of textured soybean protein, it is characterized in that, the weight ratio of textured soybean protein's grain and oil in fried heat treatment: textured soybean protein's grain of 100%, the oil of 30-40%, fried duration is 90-120s.
6. as claimed in claim 1 or 2 based on the preparation method of the leisure beef sheet of textured soybean protein, it is characterized in that, in step (2), the temperature of halogen soup is 80-85 DEG C.
7. as claimed in claim 6 based on the preparation method of the leisure beef sheet of textured soybean protein, it is characterized in that, halogen soup and half-finished weight ratio in step (2): the halogen soup of 100%, the semi-finished product of 15-30, stew in soy sauce duration is 60-70min.
8. as claimed in claim 1 or 2 based on the preparation method of the leisure beef sheet of textured soybean protein, it is characterized in that, baking temperature 60-70 DEG C in step (4), baking time 60-90min, after baking, the half-finished moisture of stew in soy sauce controls at 14-17%.
9. as claimed in claim 1 based on the preparation method of the leisure beef sheet of textured soybean protein, it is characterized in that, halogen soup is textured soybean protein's grain of 100%, the pot-stewed fowl flavouring cream of 0.5% by weight ratio, the somatose cream of 0.2%, the beef flavour preserved materials of 5%, 50% white granulated sugar and 450% water allotment make.
10., as claimed in claim 1 based on the preparation method of the leisure beef sheet of textured soybean protein, it is characterized in that, cook by weight ratio be the dry textured soybean protein grain of 100%, the flavoring of 2.5% and 6% peameal allocate and make.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201510638021.0A CN105145863A (en) | 2015-09-28 | 2015-09-28 | Textured-soybean-protein-based method for preparing leisure vegetable beef slices |
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| CN201510638021.0A CN105145863A (en) | 2015-09-28 | 2015-09-28 | Textured-soybean-protein-based method for preparing leisure vegetable beef slices |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108124976A (en) * | 2017-12-30 | 2018-06-08 | 山东万得福实业集团有限公司 | A kind of instant soybean protein element intestines and preparation method thereof |
| CN110338230A (en) * | 2019-08-16 | 2019-10-18 | 重庆市武隆县羊角豆制品有限公司 | It is a kind of using plant base as the bionical meat production method of raw material |
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| CN1505944A (en) * | 2002-12-12 | 2004-06-23 | 刘丁山 | Artificial lean meat and its production process |
| CN101095507A (en) * | 2007-07-06 | 2008-01-02 | 福建农林大学 | Method for producing assembled bionic dried meat and the products thereof |
| CN103005000A (en) * | 2013-01-08 | 2013-04-03 | 四川南溪徽记食品有限公司 | Method for preparing vegetable beef food |
| CN103385313A (en) * | 2013-08-13 | 2013-11-13 | 成都香香嘴食品有限公司 | Seasoning processing technique for spicy capsaicin |
| CN103734454A (en) * | 2013-12-20 | 2014-04-23 | 祖名豆制品股份有限公司 | Leisure vegetarian meat based on textured soybean protein |
| CN104397208A (en) * | 2014-12-25 | 2015-03-11 | 重庆市弘久食品有限公司 | Processing method of spicy vegetarian meat |
-
2015
- 2015-09-28 CN CN201510638021.0A patent/CN105145863A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1505944A (en) * | 2002-12-12 | 2004-06-23 | 刘丁山 | Artificial lean meat and its production process |
| CN101095507A (en) * | 2007-07-06 | 2008-01-02 | 福建农林大学 | Method for producing assembled bionic dried meat and the products thereof |
| CN103005000A (en) * | 2013-01-08 | 2013-04-03 | 四川南溪徽记食品有限公司 | Method for preparing vegetable beef food |
| CN103385313A (en) * | 2013-08-13 | 2013-11-13 | 成都香香嘴食品有限公司 | Seasoning processing technique for spicy capsaicin |
| CN103734454A (en) * | 2013-12-20 | 2014-04-23 | 祖名豆制品股份有限公司 | Leisure vegetarian meat based on textured soybean protein |
| CN104397208A (en) * | 2014-12-25 | 2015-03-11 | 重庆市弘久食品有限公司 | Processing method of spicy vegetarian meat |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108124976A (en) * | 2017-12-30 | 2018-06-08 | 山东万得福实业集团有限公司 | A kind of instant soybean protein element intestines and preparation method thereof |
| CN110338230A (en) * | 2019-08-16 | 2019-10-18 | 重庆市武隆县羊角豆制品有限公司 | It is a kind of using plant base as the bionical meat production method of raw material |
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Application publication date: 20151216 |