CN105249244A - Vegetarian meat ball based on wheat gluten protein and making method thereof - Google Patents
Vegetarian meat ball based on wheat gluten protein and making method thereof Download PDFInfo
- Publication number
- CN105249244A CN105249244A CN201510589055.5A CN201510589055A CN105249244A CN 105249244 A CN105249244 A CN 105249244A CN 201510589055 A CN201510589055 A CN 201510589055A CN 105249244 A CN105249244 A CN 105249244A
- Authority
- CN
- China
- Prior art keywords
- wheat gluten
- protein
- soybean protein
- meat ball
- gluten protein
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 108010068370 Glutens Proteins 0.000 title claims abstract description 47
- 241000209140 Triticum Species 0.000 title claims abstract description 45
- 235000021307 Triticum Nutrition 0.000 title claims abstract description 45
- 235000013372 meat Nutrition 0.000 title claims abstract description 43
- 238000000034 method Methods 0.000 title abstract 4
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 68
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 68
- 238000003756 stirring Methods 0.000 claims abstract description 41
- 239000000796 flavoring agent Substances 0.000 claims abstract description 28
- 235000019634 flavors Nutrition 0.000 claims abstract description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 229920000881 Modified starch Polymers 0.000 claims abstract description 17
- 150000003839 salts Chemical class 0.000 claims abstract description 17
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 17
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 17
- 239000003549 soybean oil Substances 0.000 claims abstract description 17
- 235000000346 sugar Nutrition 0.000 claims abstract description 15
- 235000014101 wine Nutrition 0.000 claims abstract description 13
- 239000004368 Modified starch Substances 0.000 claims abstract description 10
- 238000010411 cooking Methods 0.000 claims abstract description 10
- 238000004945 emulsification Methods 0.000 claims abstract description 10
- 239000000576 food coloring agent Substances 0.000 claims abstract description 10
- 235000019426 modified starch Nutrition 0.000 claims abstract description 10
- 239000000839 emulsion Substances 0.000 claims abstract description 9
- 238000010025 steaming Methods 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims abstract 3
- 239000012535 impurity Substances 0.000 claims abstract 2
- 239000000843 powder Substances 0.000 claims description 20
- 238000002360 preparation method Methods 0.000 claims description 18
- 150000001875 compounds Chemical class 0.000 claims description 16
- 239000002994 raw material Substances 0.000 claims description 13
- 240000006394 Sorghum bicolor Species 0.000 claims description 12
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims description 12
- 229920002472 Starch Polymers 0.000 claims description 12
- 239000008107 starch Substances 0.000 claims description 12
- 235000019698 starch Nutrition 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 11
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 11
- 239000004223 monosodium glutamate Substances 0.000 claims description 11
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 11
- 239000000284 extract Substances 0.000 claims description 10
- 240000003183 Manihot esculenta Species 0.000 claims description 9
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 9
- 229930006000 Sucrose Natural products 0.000 claims description 9
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 9
- 235000015278 beef Nutrition 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 9
- 235000008397 ginger Nutrition 0.000 claims description 9
- 239000000049 pigment Substances 0.000 claims description 9
- 235000019991 rice wine Nutrition 0.000 claims description 9
- 239000005720 sucrose Substances 0.000 claims description 9
- 238000007654 immersion Methods 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 8
- 235000021028 berry Nutrition 0.000 claims description 7
- 229920001592 potato starch Polymers 0.000 claims description 7
- 230000009172 bursting Effects 0.000 claims description 6
- 235000012730 carminic acid Nutrition 0.000 claims description 5
- 235000015277 pork Nutrition 0.000 claims description 4
- 235000007189 Oryza longistaminata Nutrition 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- 125000000185 sucrose group Chemical group 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims 2
- 238000007493 shaping process Methods 0.000 claims 2
- 244000273928 Zingiber officinale Species 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 9
- 238000011031 large-scale manufacturing process Methods 0.000 abstract description 3
- 238000004140 cleaning Methods 0.000 abstract 1
- 239000002131 composite material Substances 0.000 abstract 1
- 238000004898 kneading Methods 0.000 abstract 1
- 238000000465 moulding Methods 0.000 abstract 1
- 238000004088 simulation Methods 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 5
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 239000011575 calcium Substances 0.000 description 4
- 229910052791 calcium Inorganic materials 0.000 description 4
- 235000015220 hamburgers Nutrition 0.000 description 4
- 235000013311 vegetables Nutrition 0.000 description 4
- 235000005911 diet Nutrition 0.000 description 3
- 230000037213 diet Effects 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 229940041514 candida albicans extract Drugs 0.000 description 2
- 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 2
- 239000000835 fiber Substances 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 235000021312 gluten Nutrition 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 239000012138 yeast extract Substances 0.000 description 2
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 235000019723 vegetarian product Nutrition 0.000 description 1
Classifications
-
- 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
Landscapes
- Beans For Foods Or Fodder (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a vegetarian meat ball based on wheat gluten protein and a making method thereof, belonging to the field of food processing. The making method comprises the following steps: soaking textured soybean protein at normal temperature, removing impurities, cleaning the textured soybean protein and chopping the textured soybean protein into small broken pieces; adding water into isolated soybean protein to prepare a solution, adding soybean oil and carrying out stirring until complete emulsification; adding the chopped textured soybean protein into the obtained emulsion, then successively adding a flavor composite material, food coloring, cooking wine, salt, sugar, wheat gluten protein and modified starch and carrying out uniform mixing through stirring; and subjecting the obtained mixture to mixing and kneading, molding and steaming so as to obtain the vegetarian meat ball. The vegetarian meat ball prepared in the invention has a high meat simulation degree, appropriately-soft viscoelastic gel, chewy feeling, texture and flavor of real meat, no beany flavor, moderate mouthfeel and thick and delicious taste; and the making method is low in cost and applicable to industrial large-scale production and can provide more abundant options for consumers of vegetarian foodstuffs.
Description
Technical field
The invention belongs to food processing technology field, being specifically related to a kind of take wheat gluten protein as plain meat ball of primary raw material and preparation method thereof.
Background technology
In recent years, along with the raising of people's living standard, the nutrient health equilibrium of diet is paid close attention to all the more.Burger is food important during modern lives, particularly Quick-freezing meat balls, lie fallow instant freezing burger, is subject to extensively liking of consumer at global Chinese's circle.Burger is animal meat product, and it contains comparatively high cholesterol, and this makes obesity, artery sclerosis, " three is high ", coronary heart disease crowd, and religious belief personage cannot eat, and thus, plain meat ball arises at the historic moment.
Tradition vegetable food is based on the complete organization product of soybean protein isolate, and cost of manufacture is higher, and operation is more complicated.Wheat gluten protein is cheap, price only has 1/3rd of soybean protein isolate, and wheat gluten protein itself has unique molecular structure, the institutional framework of network of fibers shape can be formed, and wheat gluten protein contains the mineral matter elements such as higher calcium, phosphorus, iron, especially calcium content is considerably beyond the food such as egg, beef, meet the demand of modern to health diet structure completely, obtained in traditional vegetarian product is as steamed gluten, sweet and sour pork, plain intestines, steamed bean curd roll, Vegetarian Duck, fried gluten puff and applied quite widely.
Summary of the invention
The object of the present invention is to provide a kind of plain meat ball based on wheat gluten protein and preparation method thereof, it is high that meat degree imitated by its plain meat ball prepared, viscoelastic gel soft or hard is proper, there is the chewiness of true meat, quality, local flavor, and free from beany flavor, mouthfeel is moderate, and stiff is delicious, cost of manufacture is low, can be the selection that vegetable food consumer provides abundanter.
For achieving the above object, the present invention adopts following technical scheme:
Based on a plain meat ball for wheat gluten protein, its preparation method specifically comprises the following steps:
1) 0.5-1.0 hour is soaked under normal temperature in textured soybean protein, period changes water peace and quiet 5-10 time repeatedly, and after making immersion, the weight of textured soybean protein is original 1.5-2.5 times, and then extruding is anhydrated, to remove beany flavor, then cut and mix the fine grained chippings that granular size is 0.2-0.6cm;
2) high-speed stirred that added water by soybean protein isolate is even, is mixed with stable soybean protein isolate solution, then adds soybean oil, under 120000-200000rpm/h speed conditions, stir 2-10 minute, to its complete emulsification;
3) textured soybean protein of step 1) chopped is joined step 2) emulsion in stir;
4) in step 3) gained feed liquid, add flavor combinations material, food coloring, cooking wine, salt and sugar to stir, then add wheat gluten protein, stir 5-10 minute, then add converted starch continuation stirring 5-10 minute, make compound even;
5) step 4) gained compound is put into the routed device in arena and beat the 5-30 minute that bursts, be shaped to the ball of weight 10-20g/ through forming machine, then boiling 10-60 minute makes described plain meat ball.
In above-mentioned steps, the percetage by weight of each primary raw material used is: wheat gluten protein 30-40%, converted starch 8-15%, textured soybean protein 10-20%(butt), soybean protein isolate 1-5%, water 10-15%, soybean oil 3-8%, flavor combinations material 2-8%, food coloring 0.2-0.8%, cooking wine 2-4%, salt 1-2%, sugared 2-8%, the percetage by weight sum of each primary raw material is 100%.
Described flavor combinations material is one or more in five-spice powder, ginger powder, monosodium glutamate, beef extract, pork medicinal extract;
Described food coloring is a kind of in haematochrome of red rice, monascorubin, carmine pigment, red sorghum pigment or any two kinds;
Described cooking wine is a kind of in rice wine, two steaming wine, liquor made from sorghum or any two kinds;
Described sugar is sucrose or berry sugar;
Described converted starch is one or more in modified potato starch, modified corn starch, cassava modified starch.
Outstanding advantages of the present invention is:
(1) the present invention take wheat gluten protein as primary raw material, by forming wheat gluten protein three-dimensional fiber network framework (but not filler), embed in wheat gluten protein network structure with converted starch bonding soybean protein, form the vegetable food that matter structure feature imitates burger.The structure of wheat gluten protein+granulating soybean protein architectural feature, effectively can strengthen product stability, the better structural state keeping product.
(2) the present invention is adhesive with converted starch, enhances the gel structure of wheat gluten protein+granulating soybean protein, enhances the elasticity of plain meat ball.
(3) production technology of the present invention is simple, and exploitativeness is strong, is applicable to industrialization large-scale production preparation.
(4) it is high that meat degree imitated by the plain meat ball that prepared by the present invention, and viscoelastic gel soft or hard is proper, has the chewiness of true meat, quality, local flavor, free from beany flavor, mouthfeel is moderate, and stiff is delicious, cost of manufacture is low, can be the selection that vegetable food consumer provides abundanter.
(5) wheat gluten protein is cheap, containing the higher mineral matter element such as calcium, phosphorus, iron, especially calcium content is considerably beyond the food such as egg, beef, to be arranged in pairs or groups the textured soybean protein of 10-20%, gained element meat ball can be made balanced in nutrition, meet the demand of modern to health diet structure completely.
Detailed description of the invention
Based on a plain meat ball for wheat gluten protein, its preparation method specifically comprises the following steps:
1) 0.5-1.0 hour is soaked under normal temperature in textured soybean protein, period changes water peace and quiet 5-10 time repeatedly, and after making immersion, the weight of textured soybean protein is original 1.5-2.5 times, and extruding is anhydrated, to remove beany flavor, then cut and mix the fine grained chippings that granular size is 0.2-0.6cm;
2) high-speed stirred that added water by soybean protein isolate is even, is mixed with stable soybean protein isolate solution, then adds soybean oil, under 120000-200000rpm/h speed conditions, stir 2-10 minute, to its complete emulsification;
3) textured soybean protein of step 1) chopped is joined step 2) emulsion in stir;
4) in step 3) gained feed liquid, add flavor combinations material, food coloring, cooking wine, salt and sugar to stir, then add wheat gluten protein, stir 5-10 minute, then add converted starch continuation stirring 5-10 minute, make compound even;
5) step 4) gained compound is put into the routed device in arena and beat the 5-30 minute that bursts, be shaped to the ball of weight 10-20g/ through forming machine, then boiling 10-60 minute makes described plain meat ball.
In above-mentioned steps, the percetage by weight of each primary raw material used is: wheat gluten protein 30-40%, converted starch 8-15%, textured soybean protein 10-20%(butt), soybean protein isolate 1-5%, water 10-15%, soybean oil 3-8%, flavor combinations material 2-8%, food coloring 0.2-0.8%, cooking wine 2-4%, salt 1-2%, sugared 2-8%, the percetage by weight sum of each primary raw material is 100%.
Described flavor combinations material is one or more in five-spice powder, ginger powder, monosodium glutamate, beef extract, pork medicinal extract;
Described food coloring is a kind of in haematochrome of red rice, monascorubin, carmine pigment, red sorghum pigment or any two kinds;
Described cooking wine is a kind of in rice wine, two steaming wine, liquor made from sorghum or any two kinds;
Described sugar is sucrose or berry sugar;
Described converted starch is one or more in modified potato starch, modified corn starch, cassava modified starch.
More being convenient to make content of the present invention understand, below in conjunction with detailed description of the invention, technical solutions according to the invention are described further, but the present invention being not limited only to this.
Embodiment 1
Based on a plain meat ball for wheat gluten protein, its preparation method specifically comprises the following steps:
1) 30min is soaked under normal temperature in textured soybean protein, period changes water peace and quiet 8 times repeatedly, and after making immersion, the weight of textured soybean protein is original 1.5 times, and extruding is anhydrated, and to remove beany flavor, then cuts and mixes the fine grained chippings that granular size is about 0.2cm;
2) high-speed stirred that added water by soybean protein isolate is even, is mixed with stable soybean protein isolate solution, then adds soybean oil, stirs 4 minutes, to its complete emulsification under 200000rpm/h speed conditions;
3) textured soybean protein of step 1) chopped is joined step 2) emulsion in stir;
4) in step 3) gained feed liquid, add five-spice powder, ginger powder, monosodium glutamate, monascorubin, rice wine, salt and sucrose to stir, then wheat gluten protein is added, stir 5 minutes, then add cassava modified starch continuation stirring 5 minutes, make compound even;
5) step 4) gained compound is put into beat device of bursting and beat and burst 8 minutes, be modulated into through apparatus for forming meatball the ball that diameter is 2cm, weight 14-16g/, then be transferred to boiling in clean steaming plate and within 30 minutes, make described plain meat ball.
In above-mentioned steps, the percetage by weight of each primary raw material used is: textured soybean protein 20%(butt), soybean protein isolate 4%, water 10.8%, soybean oil 7%, five-spice powder 0.5%, ginger powder 0.5%, monosodium glutamate 1.0%, monascorubin 0.2%, rice wine 3%, salt 1%, sucrose 3%, wheat gluten protein 35%, cassava modified starch 14%.
Embodiment 2
1) 40min is soaked under normal temperature in textured soybean protein, period changes water peace and quiet 7 times repeatedly, and after making immersion, the weight of textured soybean protein is original 1.8 times, and extruding is anhydrated, and to remove beany flavor, then cuts and mixes the fine grained chippings that granular size is about 0.3cm;
2) high-speed stirred that added water by soybean protein isolate is even, after being mixed with stable soybean protein isolate solution, then adds soybean oil, stirs 2 minutes, to its complete emulsification under 120000rpm/h speed conditions;
3) textured soybean protein of step 1) chopped is joined step 2) emulsion in stir;
4) in step 3) gained feed liquid, add five-spice powder, ginger powder, monosodium glutamate, famille rose, liquor made from sorghum, salt and berry sugar to stir, then wheat gluten protein is added, stir 10 minutes, then add modified potato starch continuation stirring 10 minutes, make compound even;
5) step 4) gained compound is put into beat device of bursting and beat and burst 20 minutes, be modulated into through apparatus for forming meatball the ball that diameter is 2cm, weight 10-12g/, then be transferred to boiling in clean steaming plate and within 10 minutes, make described plain meat ball.
In above-mentioned steps, the percetage by weight of each primary raw material used is: textured soybean protein 20%(butt), soybean protein isolate 4%, water 10.8%, soybean oil 7%, five-spice powder 0.5%, ginger powder 0.5%, monosodium glutamate 1.0%, carmine 0.2%, liquor made from sorghum 3%, salt 1%, berry sugar 3%, wheat gluten protein 35%, modified potato starch 14%.
Embodiment 3
1) 60min is soaked under normal temperature in textured soybean protein, period changes water peace and quiet 5 times repeatedly, and after making immersion, the weight of textured soybean protein is original 2.0 times, and extruding is anhydrated, and to remove beany flavor, then cuts and mixes the fine grained chippings that granular size is about 0.6cm;
2) high-speed stirred that added water by soybean protein isolate is even, after being mixed with stable soybean protein isolate solution, then adds soybean oil, stirs 10 minutes, to its complete emulsification under 150000rpm/h speed conditions;
3) textured soybean protein of step 1) chopped is joined step 2) emulsion in stir;
4) in step 3) gained feed liquid, add beef extract, monosodium glutamate, monascorubin, rice wine, salt and sucrose to stir, then add wheat gluten protein, stir 8 minutes, then add modified corn starch continuation stirring 8 minutes, make compound even;
5) step 4) gained compound is put into beat device of bursting and beat and burst 5 minutes, be modulated into through apparatus for forming meatball the ball that diameter is 2cm, weight 15-17g/, then be transferred to boiling in clean steaming plate and within 40 minutes, make described plain meat ball.
In above-mentioned steps, the percetage by weight of each primary raw material used is: textured soybean protein 20%(butt), soybean protein isolate 4%, water 10.8%, soybean oil 7%, beef extract 2%, monosodium glutamate 0.5%, monascorubin 0.2%, rice wine 3%, salt 1%, sucrose 3%, wheat gluten protein 35%, modified corn starch 14%.
Embodiment 4
1) 50min is soaked under normal temperature in textured soybean protein, period changes water peace and quiet 6 times repeatedly, and after making immersion, the weight of textured soybean protein is original 2.0 times, and extruding is anhydrated, and to remove beany flavor, then cuts and mixes the fine grained chippings that granular size is about 0.4cm;
2) high-speed stirred that added water by soybean protein isolate is even, after being mixed with stable soybean protein isolate solution, then adds soybean oil, stirs 6 minutes, to its complete emulsification under 160000rpm/h speed conditions;
3) textured soybean protein of step 1) chopped is joined step 2) emulsion in stir;
4) in step 3) gained feed liquid, add five-spice powder, yeast extract, monosodium glutamate, red sorghum pigment, rice wine, salt and sucrose to stir, then wheat gluten protein is added, stir 8 minutes, then add cassava modified starch continuation stirring 8 minutes, make compound even;
5) step 4) gained compound is put into beat device of bursting and beat and burst 5 minutes, be modulated into through apparatus for forming meatball the ball that diameter is 2cm, weight 18-20g/, then be transferred to boiling in clean steaming plate and within 60 minutes, make described plain meat ball.
In above-mentioned steps, the percetage by weight of each primary raw material used is: textured soybean protein 10%(butt), soybean protein isolate 1%, water 15%, soybean oil 8%, five-spice powder 0.2%, yeast extract 1.5%, monosodium glutamate 0.2%, red sorghum pigment 0.8%, rice wine 4%, salt 2%, sucrose 2%, wheat gluten protein 40%, cassava modified starch 15%.
Embodiment 5
1) 30min is soaked under normal temperature in textured soybean protein, period changes water peace and quiet 10 times repeatedly, and after making immersion, the weight of textured soybean protein is original 2.5 times, and extruding is anhydrated, and to remove beany flavor, then cuts and mixes the fine grained chippings that granular size is about 0.5cm;
2) high-speed stirred that added water by soybean protein isolate is even, after being mixed with stable soybean protein isolate solution, then adds soybean oil, stirs 8 minutes, to its complete emulsification under 180000rpm/h speed conditions;
3) textured soybean protein of step 1) chopped is joined step 2) emulsion in stir;
4) in step 3) gained feed liquid, add flavor combinations material five-spice powder, ginger powder, beef extract, monascorubin, liquor made from sorghum, salt and berry sugar to stir, then wheat gluten protein is added, stir 6 minutes, add modified potato starch again, modified corn starch, cassava modified starch continue stirring 6 minutes, make compound even;
5) step 4) gained compound is put into beat device of bursting and beat and burst 30 minutes, be modulated into through apparatus for forming meatball the ball that diameter is 2cm, weight 14-16g/, then be transferred to boiling in clean steaming plate and within 50 minutes, make described plain meat ball.
In above-mentioned steps, the percetage by weight of each primary raw material used is: textured soybean protein 15%(butt), soybean protein isolate 5%, water 14%, soybean oil 3%, flavor combinations material five-spice powder 2%, ginger powder 2%, beef extract 4%, monascorubin, carmine pigment 0.6%, liquor made from sorghum 2.4%, salt 2%, berry sugar 8%, wheat gluten protein 31%, modified potato starch 2%, modified corn starch 3%, cassava modified starch 3%.
Plain meat ball prepared by the present invention imitates that meat degree is high, and viscoelastic gel soft or hard is proper, has the chewiness of true meat, quality, local flavor, and free from beany flavor, mouthfeel is moderate, and stiff is delicious, and cost of manufacture is low, is applicable to industrialization large-scale production preparation.
The foregoing is only preferred embodiment of the present invention, all equalizations done according to the present patent application the scope of the claims change and modify, and all should belong to covering scope of the present invention.
Claims (10)
1., based on a preparation method for the plain meat ball of wheat gluten protein, it is characterized in that: comprise the following steps:
1) textured soybean protein soaked under normal temperature, removal of impurities is peace and quiet, then cuts and mix fine grained chippings;
2) high-speed stirred that added water by soybean protein isolate is even, is mixed with stable soybean protein isolate solution, then adds soybean oil, be stirred to its complete emulsification;
3) textured soybean protein of step 1) chopped is joined step 2) emulsion in stir;
4) in step 3) gained feed liquid, add flavor combinations material, food coloring, cooking wine, salt and sugar to stir, then add wheat gluten protein successively and converted starch mixes;
5) step 4) gained compound is made described plain meat ball through beating routed, shaping, boiling.
2. according to claim 1 based on the preparation method of the plain meat ball of wheat gluten protein, it is characterized in that: the percetage by weight of each primary raw material used is: wheat gluten protein 30-40%, converted starch 8-15%, textured soybean protein 10-20%, soybean protein isolate 1-5%, water 10-15%, soybean oil 3-8%, flavor combinations material 2-8%, food coloring 0.2-0.8%, cooking wine 2-4%, salt 1-2%, sugar 2-8%, the percetage by weight sum of above-mentioned each primary raw material is 100%.
3. according to claim 1 based on the preparation method of the plain meat ball of wheat gluten protein, it is characterized in that: in step 1), the soak time of textured soybean protein is 0.5-1.0 hour, period changes water peace and quiet 5-10 time repeatedly, after making immersion, the weight of textured soybean protein is original 1.5-2.5 times, then extruding is anhydrated, to remove beany flavor.
4. according to claim 1 based on the preparation method of the plain meat ball of wheat gluten protein, it is characterized in that: cutting the granular size of mixing gained fine grained chippings in step 1) is 0.2-0.6cm.
5., according to claim 1 based on the preparation method of the plain meat ball of wheat gluten protein, it is characterized in that: step 2) time of being stirred to complete emulsification is 2-10 minute, speed of agitator is 120000-200000rpm/h.
6. according to claim 1 based on the preparation method of the plain meat ball of wheat gluten protein, it is characterized in that: flavor combinations material described in step 4) is one or more in five-spice powder, ginger powder, monosodium glutamate, beef extract, pork medicinal extract;
Described food coloring is a kind of in haematochrome of red rice, monascorubin, carmine pigment, red sorghum pigment or any two kinds;
Described cooking wine is a kind of in rice wine, two steaming wine, liquor made from sorghum or any two kinds;
Described sugar is sucrose or berry sugar.
7. according to claim 1 based on the preparation method of the plain meat ball of wheat gluten protein, it is characterized in that: converted starch described in step 4) is one or more in modified potato starch, modified corn starch, cassava modified starch.
8. according to claim 1 based on the preparation method of the plain meat ball of wheat gluten protein, it is characterized in that: after adding wheat gluten protein in step 4), stir 5-10 minute, then add converted starch continuation stirring 5-10 minute, make compound even.
9. according to claim 1 based on the preparation method of the plain meat ball of wheat gluten protein, it is characterized in that: beating the time of bursting described in step 5) is 5-30 minute;
The weight of a shaping ball is 10-20g/;
The time of boiling is 10-60 minute.
10. the plain meat ball based on wheat gluten protein that obtains of preparation method as claimed in claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510589055.5A CN105249244A (en) | 2015-09-17 | 2015-09-17 | Vegetarian meat ball based on wheat gluten protein and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510589055.5A CN105249244A (en) | 2015-09-17 | 2015-09-17 | Vegetarian meat ball based on wheat gluten protein and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105249244A true CN105249244A (en) | 2016-01-20 |
Family
ID=55089441
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510589055.5A Pending CN105249244A (en) | 2015-09-17 | 2015-09-17 | Vegetarian meat ball based on wheat gluten protein and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105249244A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105707750A (en) * | 2016-01-22 | 2016-06-29 | 福建农林大学 | Dried sea shrimp-soybean protein meat balls and preparation method thereof |
| CN105707277A (en) * | 2016-01-22 | 2016-06-29 | 福建农林大学 | Nutritive vegetarian meat balls and preparation method thereof |
| CN107087757A (en) * | 2017-06-23 | 2017-08-25 | 安徽皓皓食品有限公司 | A kind of processing method of plain meat ball |
| CN107319293A (en) * | 2017-07-15 | 2017-11-07 | 诸城市和生食品有限公司 | It is a kind of by fast food rice bran ball of low-diet fiber degradation and preparation method thereof |
| CN107836722A (en) * | 2017-12-28 | 2018-03-27 | 马英豪 | A kind of plain meat and its production method |
| CN112956585A (en) * | 2021-04-06 | 2021-06-15 | 广东工业大学 | Dried vegetarian meat and preparation method thereof |
| CN113229407A (en) * | 2021-06-23 | 2021-08-10 | 齐鲁工业大学 | Healthy pet meat balls prepared from plant protein meat and preparation method thereof |
| CN114788547A (en) * | 2022-04-07 | 2022-07-26 | 山东禹王生态食业有限公司 | Soybean protein isolate ball, preparation method and equipment |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1110514A (en) * | 1995-03-15 | 1995-10-25 | 哈尔滨市金菊食品开发研究所 | Plant albument meat with coarse fibre structure and its production method |
| CN1505944A (en) * | 2002-12-12 | 2004-06-23 | 刘丁山 | Artificial lean meat and its production process |
| CN101176538A (en) * | 2007-11-29 | 2008-05-14 | 浙江小王子食品股份有限公司 | Soyabean protein meat and preparing technique thereof |
| CN101744095A (en) * | 2010-01-19 | 2010-06-23 | 东北农业大学 | Preparation method of fibrosis vegetable protein and products thereof |
| CN103783374A (en) * | 2012-10-31 | 2014-05-14 | 财团法人食品工业发展研究所 | Method for manufacturing vegetarian meat and vegetarian meat |
| CN103876061A (en) * | 2014-03-31 | 2014-06-25 | 宁波市素莲食品有限公司 | Plant protein type lunch sausage, and preparation method and complete high-temperature sterilization equipment of plant protein type lunch sausage |
-
2015
- 2015-09-17 CN CN201510589055.5A patent/CN105249244A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1110514A (en) * | 1995-03-15 | 1995-10-25 | 哈尔滨市金菊食品开发研究所 | Plant albument meat with coarse fibre structure and its production method |
| CN1505944A (en) * | 2002-12-12 | 2004-06-23 | 刘丁山 | Artificial lean meat and its production process |
| CN101176538A (en) * | 2007-11-29 | 2008-05-14 | 浙江小王子食品股份有限公司 | Soyabean protein meat and preparing technique thereof |
| CN101744095A (en) * | 2010-01-19 | 2010-06-23 | 东北农业大学 | Preparation method of fibrosis vegetable protein and products thereof |
| CN103783374A (en) * | 2012-10-31 | 2014-05-14 | 财团法人食品工业发展研究所 | Method for manufacturing vegetarian meat and vegetarian meat |
| CN103876061A (en) * | 2014-03-31 | 2014-06-25 | 宁波市素莲食品有限公司 | Plant protein type lunch sausage, and preparation method and complete high-temperature sterilization equipment of plant protein type lunch sausage |
Non-Patent Citations (2)
| Title |
|---|
| 宋伟等: "素肉丸子的开发研制", 《肉类工业》 * |
| 杨春梅等: "大豆组织蛋白素肉丸子的研制", 《食品科学》 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105707750A (en) * | 2016-01-22 | 2016-06-29 | 福建农林大学 | Dried sea shrimp-soybean protein meat balls and preparation method thereof |
| CN105707277A (en) * | 2016-01-22 | 2016-06-29 | 福建农林大学 | Nutritive vegetarian meat balls and preparation method thereof |
| CN107087757A (en) * | 2017-06-23 | 2017-08-25 | 安徽皓皓食品有限公司 | A kind of processing method of plain meat ball |
| CN107319293A (en) * | 2017-07-15 | 2017-11-07 | 诸城市和生食品有限公司 | It is a kind of by fast food rice bran ball of low-diet fiber degradation and preparation method thereof |
| CN107836722A (en) * | 2017-12-28 | 2018-03-27 | 马英豪 | A kind of plain meat and its production method |
| CN112956585A (en) * | 2021-04-06 | 2021-06-15 | 广东工业大学 | Dried vegetarian meat and preparation method thereof |
| CN113229407A (en) * | 2021-06-23 | 2021-08-10 | 齐鲁工业大学 | Healthy pet meat balls prepared from plant protein meat and preparation method thereof |
| CN114788547A (en) * | 2022-04-07 | 2022-07-26 | 山东禹王生态食业有限公司 | Soybean protein isolate ball, preparation method and equipment |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105249244A (en) | Vegetarian meat ball based on wheat gluten protein and making method thereof | |
| CN101301069A (en) | Mushroom vegetarian sausage and preparation thereof | |
| CN111345394B (en) | Vegetable-based sauced beef and preparation method thereof | |
| CN104207035A (en) | Non-beany high protein meat-like vegetarian food and preparation method thereof | |
| CN107568411B (en) | Soybean protein isolate sausage and preparation method thereof | |
| CN101513203B (en) | High-protein flavored and roasted twisted cruller | |
| CN102132903B (en) | Simulated meaty fish ball filling and method for preparing same | |
| CN103070424A (en) | Producing method of dried giant salamander meat and dried giant salamander meat product | |
| CN104397608A (en) | Prosage and preparation method thereof | |
| CN104172293A (en) | Sturgeon meat stick and preparation method thereof | |
| CN105851941A (en) | Chinese chive cuttlefish noodle and preparation method thereof | |
| CN103404888B (en) | Longan meat ball and preparation method thereof | |
| CN105767674A (en) | Iron yam-purple sweet potato pudding | |
| CN108013386A (en) | A kind of crisp product of Sheep's-parsley fish-skin and preparation method thereof | |
| CN107319433A (en) | A kind of potato ready-to-eat food and its processing method | |
| CN105815368A (en) | Instant sweet potato cake and preparation method thereof | |
| KR20050102611A (en) | After add yoghurt make fried chicken | |
| CN102640899A (en) | Processing process of boiled dumplings stuffed with mackerel | |
| CN109169942A (en) | A kind of sweet potato vegetarian diet intestines and its preparation process | |
| CN105105205A (en) | Seasoning simulated stichopus japonicas and preparation method thereof | |
| CN108740779A (en) | A kind of soybean dietary fiber crisp chip and preparation method thereof | |
| CN108094929A (en) | A kind of deep-sea fish fruit product and preparation method thereof | |
| CN106262948A (en) | A kind of manufacture method of simulation vegetarian ham sausage | |
| CN108464444B (en) | Cod skin gelatin low-fat cream and preparation method thereof | |
| CN105192510A (en) | Alum-free fruit and vegetable sheet jelly |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160120 |
|
| RJ01 | Rejection of invention patent application after publication |