CN105454448A - Vegetable bacon and preparation method thereof - Google Patents
Vegetable bacon and preparation method thereof Download PDFInfo
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- CN105454448A CN105454448A CN201510833469.8A CN201510833469A CN105454448A CN 105454448 A CN105454448 A CN 105454448A CN 201510833469 A CN201510833469 A CN 201510833469A CN 105454448 A CN105454448 A CN 105454448A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
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Abstract
The invention discloses a vegetable bacon comprising the components in parts by weight: 15-20 parts of a textured soybean protein, 15-20 parts of water, 10-21 parts of plant oil, 10-15 parts of distarch phosphate, 10-15 parts of soybean protein isolate, 5-10 parts of fermented soy sauce, 5-10 parts of maltose syrup, 5-9 parts of carrageenan, 5-10 parts of a konjac powder, 2-5 parts of a yeast extract, 2-5 parts of edible salt, 1-5 parts of a spice, 1-5 parts of sorghum red, and 1-6 parts of an edible essence and spice. The vegetable bacon has the advantages that the prepared vegetable bacon has relatively good comprehensive performance. The invention also discloses a preparation method of the vegetable bacon.
Description
Technical field
The present invention relates to food technology field, especially relate to a kind of plain Baconic.The invention still further relates to the preparation method of this plain Baconic.
Background technology
Baconic is by English " Bacon " transliteration, and its original meaning is sootiness brisket (i.e. square meat) or the salty ridge meat of sootiness.The local flavor of Baconic, except with except agreeable to the taste saline taste, also has strong sootiness fragrance, is one of large principal item of Western-style Meat three.Baconic is generally considered to be the cephalic disc of breakfast, it is thinly sliced, and is placed on roasting in bowl or fries, having a very delicious taste.
But Baconic is regarded as fat main source.And there are some researches show, long-term edible Baconic may increase the risk suffering from cancer.Within one day, eat the manufactured meat of 50 grams, i.e. two panels Baconic, the probability of suffering from colorectal cancer 18% can be increased.
For this reason, market there is the Baconic's substitute prepared with bean product.That is, alleged plain Baconic.
But common plain Baconic has following defect: 1, lean meat sense is poor; 2, need stored frozen, be unfavorable for edible and transport; 3, forming degree is poor; 4, mouthfeel is true to nature not.That is, combination property is poor.
Summary of the invention
The object of this invention is to provide a kind of plain Baconic, it has combination property preferably feature.The invention also discloses the preparation method of this plain Baconic.
The technical solution adopted in the present invention is: plain Baconic, and by weight, this plain Baconic comprises:
Textured soybean protein 15-20 part, water 15-20 part, vegetable oil 10-21 part, the two starch 10-15 part of phosphate, soybean protein isolate 10-15 part, make soy sauce 5-10 part, malt syrup 5-10 part, carragheen 5-9 part, konjaku powder 5-10 part, yeast extract 2-5 part, edible salt 2-5 part, spice 1-5 part, chrysanthemum 1-5 part, flavoring essence spices 1-6 part.
By weight, this plain Baconic comprises: textured soybean protein 18 parts, 18 parts, water, vegetable oil 15 parts, the two starch 12 parts of phosphate, soybean protein isolate 12 parts, make soy sauce 6 parts, malt syrup 6 parts, carragheen 6 parts, konjaku powder 8 parts, yeast extract 3 parts, edible salt 3 parts, spice 3 parts, chrysanthemum 3 parts, flavoring essence spices 3 parts.
The thickness of described plain Baconic is 50 ~ 60mm.
The thickness of described plain Baconic is 55mm.
The preparation method of this plain Baconic, comprises the following steps:
(1) the white meat of semi-finished product and semi-finished product element lean meat is prepared: wherein, the raw material of the white meat of semi-finished product is: water, vegetable oil, the two starch of phosphate, soybean protein isolate, carragheen, konjaku powder, malt syrup, flavoring essence spices, the raw material of semi-finished product element lean meat is: textured soybean protein, water, vegetable oil, soybean protein isolate, make soy sauce, malt syrup, edible salt, carragheen, yeast extract, spice, chrysanthemum, flavoring essence spices, simultaneously, with parts by weight, the ratio being respectively used to the water preparing the white meat of semi-finished product and semi-finished product element lean meat is separately 1:0.5 ~ 2, vegetable oil ratio is 1:0.5 ~ 2, soybean protein isolate ratio is 1:0.5 ~ 2, carragheen ratio is 1:0.5 ~ 2, flavoring essence spices ratio is 1:0.5 ~ 2, after getting material ready, stir respectively and form the white meat of semi-finished product and semi-finished product element lean meat,
(2) code material: get the white meat of semi-finished product and semi-finished product element lean meat that step (1) prepares with the ratio of weight portion 1:0.5 ~ 2, get stainless steel plate, disposable film is placed at this tray bottom wall, and be that stratiform is piled up on one side of film by white for semi-finished product meat, then by semi-finished product element lean meat be that stratiform is piled up on the another side of film, afterwards by film pull-up doubling, make semi-finished product element lean meat and the white meat of semi-finished product facing to formation 2 layers, and then pave;
(3) mixed type: plate is turn 90 degrees, then semi-finished product element lean meat stratiform being stacked by the mode of pull-up film doubling and the white meat doubling of semi-finished product, so repeatedly at least 3 formation batch mixing layers;
(4) be prepared as semi-finished product: the batch mixing layer formed in step (3) is covered gauze and steams 1 ~ 2 hour, after taking the dish out of the pot, namely cooling forms semi-finished product element Baconic naturally;
(5) sterilization: the semi-finished product formed in step (4) element Baconic is cut into sheet, retort pouch vacuum-pumping and sealing is loaded after arrangement, then push with 115 ~ 121 DEG C of high temperature sterilization 25 ~ 35min in retort, then cooling plain Baconic's finished product.
In described step (1), with parts by weight, the ratio being respectively used to the water preparing the white meat of semi-finished product and semi-finished product element lean meat is separately 1:1, the ratio of vegetable oil is 1:1, the ratio of soybean protein isolate is 1:1, the ratio of carragheen is 1:1, the ratio of flavoring essence spices is 1:1.
In described step (2), with parts by weight, the ratio of the white meat of the semi-finished product prepared got and semi-finished product element lean meat is 1:1.
In described step (3), the thickness of the batch mixing layer formed is 55mm.
The present invention is compared to the prior art advantageously: combination property is better.1 that is:, make full use of textured soybean protein's fiber sense, the mouthfeel of lean meat embodied, and strength chewed by the soft middle band of products taste, mouthfeel is true to nature; 2, can preserve by normal temperature, and do not add anticorrisive agent, be conducive to transport, preserve; 3, be not only applicable to fried, can also stir-fry arbitrarily, mutton cooked in a chafing pot etc.; 4, sterilization process not only plays the effect of sterilization, and is attended by product structure reengineering and condiment regrouping process, and which is that animal food frozen product also cannot have, and effect is better.
Detailed description of the invention
Embodiment 1
The preparation method of element Baconic, comprises the following steps:
(1) the white meat of semi-finished product and semi-finished product element lean meat is prepared: wherein, the raw material of the white meat of semi-finished product is: water 100kg, vegetable oil 50kg, phosphate two starch 100kg, soybean protein isolate 50kg, carragheen 25kg, konjaku powder 50kg, malt syrup 50kg, flavoring essence spices 5kg.The raw material of semi-finished product element lean meat is: textured soybean protein 150kg, water 50kg, vegetable oil 50kg, soybean protein isolate 50kg, the 50kg that makes soy sauce, malt syrup 50kg, edible salt 20kg, carragheen 25kg, yeast extract 20kg, spice 10kg, chrysanthemum 10kg, flavoring essence spices 5kg.That is, the ratio being respectively used to the water preparing the white meat of semi-finished product and semi-finished product element lean meat after separating is 2:1, the ratio of vegetable oil is 1:1, the ratio of soybean protein isolate is 1:1, the ratio of carragheen is 1:1, the ratio of flavoring essence spices is 1:1.After getting material ready, stir respectively and form the white meat of semi-finished product and semi-finished product element lean meat.
(2) code material: get the white meat 200kg of semi-finished product and semi-finished product element lean meat 100kg that step (1) prepares, get stainless steel plate, disposable film is placed at this tray bottom wall, and be that stratiform is piled up on one side of film by white for semi-finished product meat, then by semi-finished product element lean meat be that stratiform is piled up on the another side of film, afterwards by film pull-up doubling, make semi-finished product element lean meat and the white meat of semi-finished product facing to formation 2 layers, and then pave.Certainly, aforementioned stainless steel plate can be multiple (following examples are identical).
(3) mixed type: plate is turn 90 degrees, then semi-finished product element lean meat stratiform being stacked by the mode of pull-up film doubling and the white meat doubling of semi-finished product, so repeatedly 3 formation batch mixing layers.By monolithic extruded for this batch mixing layer be that 50mm is thick.
(4) be prepared as semi-finished product: the batch mixing layer formed in step (3) is covered gauze and steams 1 hour, after taking the dish out of the pot, namely cooling forms semi-finished product element Baconic naturally.
(5) sterilization: the semi-finished product formed in step (4) element Baconic is cut into sheet.Such as, long 150mm, wide 50mm is cut into, the sheet of thick 3mm.Load retort pouch vacuum-pumping and sealing after arrangement, then push with 115 DEG C of high temperature sterilization 25min in retort, then cool plain Baconic's finished product 1.
Embodiment 2
The preparation method of element Baconic, comprises the following steps:
(1) the white meat of semi-finished product and semi-finished product element lean meat is prepared: wherein, the raw material of the white meat of semi-finished product is: water 60kg, vegetable oil 100kg, phosphate two starch 120kg, soybean protein isolate 80kg, carragheen 40kg, konjaku powder 80kg, malt syrup 60kg, flavoring essence spices 20kg.The raw material of semi-finished product element lean meat is: textured soybean protein 180kg, water 120kg, vegetable oil 50kg, soybean protein isolate 40kg, the 60kg that makes soy sauce, malt syrup 60kg, edible salt 30kg, carragheen 20kg, yeast extract 30kg, spice 30kg, chrysanthemum 30kg, flavoring essence spices 10kg.That is, the ratio being respectively used to the water preparing the white meat of semi-finished product and semi-finished product element lean meat after separating is 1:2, the ratio of vegetable oil is 2:1, the ratio of soybean protein isolate is 2:1, the ratio of carragheen is 2:1, the ratio of flavoring essence spices is 2:1.After getting material ready, stir respectively and form the white meat of semi-finished product and semi-finished product element lean meat.
(2) code material: get the white meat 200kg of semi-finished product and semi-finished product element lean meat 200kg that step (1) prepares, get stainless steel plate, disposable film is placed at this tray bottom wall, and be that stratiform is piled up on one side of film by white for semi-finished product meat, then by semi-finished product element lean meat be that stratiform is piled up on the another side of film, afterwards by film pull-up doubling, make semi-finished product element lean meat and the white meat of semi-finished product facing to formation 2 layers, and then pave.
(3) mixed type: plate is turn 90 degrees, then semi-finished product element lean meat stratiform being stacked by the mode of pull-up film doubling and the white meat doubling of semi-finished product, so repeatedly 4 formation batch mixing layers.By monolithic extruded for this batch mixing layer be that 55mm is thick.
(4) be prepared as semi-finished product: the batch mixing layer formed in step (3) is covered gauze and steams 1.5 hours, after taking the dish out of the pot, namely cooling forms semi-finished product element Baconic naturally.
(5) sterilization: the semi-finished product formed in step (4) element Baconic is cut into sheet.Such as, long 200mm, wide 55mm is cut into, the sheet of thick 5mm.Load retort pouch vacuum-pumping and sealing after arrangement, then push with 118 DEG C of high temperature sterilization 30min in retort, then cool plain Baconic's finished product 2.
Embodiment 3
The preparation method of element Baconic, comprises the following steps:
(1) the white meat of semi-finished product and semi-finished product element lean meat is prepared: wherein, the raw material of the white meat of semi-finished product is: water 100kg, vegetable oil 70kg, phosphate two starch 150kg, soybean protein isolate 50kg, carragheen 30kg, konjaku powder 100kg, malt syrup 100kg, flavoring essence spices 20kg.The raw material of semi-finished product element lean meat is: textured soybean protein 200kg, water 100kg, vegetable oil 140kg, soybean protein isolate 100kg, the 100kg that makes soy sauce, malt syrup 100kg, edible salt 50kg, carragheen 60kg, yeast extract 50kg, spice 50kg, chrysanthemum 50kg, flavoring essence spices 40kg.That is, the ratio being respectively used to the water preparing the white meat of semi-finished product and semi-finished product element lean meat after separating is 1:1, the ratio of vegetable oil is 1:2, the ratio of soybean protein isolate is 1:2, the ratio of carragheen is 1:2, the ratio of flavoring essence spices is 1:2.After getting material ready, stir respectively and form the white meat of semi-finished product and semi-finished product element lean meat.
(2) code material: get the white meat 100kg of semi-finished product and semi-finished product element lean meat 200kg that step (1) prepares, get stainless steel plate, disposable film is placed at this tray bottom wall, and be that stratiform is piled up on one side of film by white for semi-finished product meat, then by semi-finished product element lean meat be that stratiform is piled up on the another side of film, afterwards by film pull-up doubling, make semi-finished product element lean meat and the white meat of semi-finished product facing to formation 2 layers, and then pave.
(3) mixed type: plate is turn 90 degrees, then semi-finished product element lean meat stratiform being stacked by the mode of pull-up film doubling and the white meat doubling of semi-finished product, so repeatedly 4 formation batch mixing layers.By monolithic extruded for this batch mixing layer be that 60mm is thick.
(4) be prepared as semi-finished product: the batch mixing layer formed in step (3) is covered gauze and steams 2 hours, after taking the dish out of the pot, namely cooling forms semi-finished product element Baconic naturally.
(5) sterilization: the semi-finished product formed in step (4) element Baconic is cut into sheet.Such as, long 250mm, wide 60mm is cut into, the sheet of thick 8mm.Load retort pouch vacuum-pumping and sealing after arrangement, then push with 121 DEG C of high temperature sterilization 35min in retort, then cool plain Baconic's finished product 3.
Effect example
1, experiment is stored
After plain Baconic prepared by previous embodiment is adopted vacuum packaging, room temperature is positioned over cool place, ventilation is deposited until have peculiar smell after opening.Finished product 1, finished product 2, finished product 3 resting period are respectively 30 days, 40 days, 35 days.Illustrate that the resting period meets transport and memory requirement.
2, mouthfeel experiment
Select voluntary participant 120 (male sex 50), be divided into 4 groups at random, called after group 1, group 2, group 3, group 0.Aforementioned finished product is respectively got 30 parts and market brand element Baconic 30 parts, every part is 250g, after all adopting the mode of frying to cook, finished product 1 is given the member of group 1, member that member that member that finished product 2 gives group 2, finished product 3 give group 3, certain brand give group 0.After edible, mouthfeel is similar to true Baconic to have the people of 70% to think in group 1, mouthfeel is similar to true Baconic to have the people of 80% to think in group 2, and mouthfeel is similar to true Baconic to have the people of 60% to think in group 2, and mouthfeel is similar to true Baconic to have the people of 30% to think in group 0.Illustrate that plain Baconic's mouthfeel of the present invention is comparatively true to nature.
3, forming degree test
Get finished product 1, finished product 2, each 30kg of finished product 3, be all divided into 3 parts, carry out fried 10 minutes, decoct stir-fry 5 minutes, the poach operation of 5 minutes respectively, all find no dispersion phenomenon.Illustrate that plain Baconic's forming degree of the present invention is better.
In sum, the combination property of plain Baconic of the present invention is better.
The foregoing is only the preferred embodiments of the present invention; not thereby the scope of the claims of the present invention is limited; every equivalent flow process conversion utilizing description of the present invention to do, or be directly or indirectly used in other relevant technical fields, be all in like manner included in scope of patent protection of the present invention.
Claims (8)
1. plain Baconic, by weight, this plain Baconic comprises:
Textured soybean protein 15-20 part, water 15-20 part, vegetable oil 10-21 part, the two starch 10-15 part of phosphate, soybean protein isolate 10-15 part, make soy sauce 5-10 part, malt syrup 5-10 part, carragheen 5-9 part, konjaku powder 5-10 part, yeast extract 2-5 part, edible salt 2-5 part, spice 1-5 part, chrysanthemum 1-5 part, flavoring essence spices 1-6 part.
2. plain Baconic according to claim 1, by weight, this plain Baconic comprises: textured soybean protein 18 parts, 18 parts, water, vegetable oil 15 parts, the two starch 12 parts of phosphate, soybean protein isolate 12 parts, makes soy sauce 6 parts, malt syrup 6 parts, carragheen 6 parts, konjaku powder 8 parts, yeast extract 3 parts, edible salt 3 parts, spice 3 parts, chrysanthemum 3 parts, flavoring essence spices 3 parts.
3. plain Baconic according to claim 1, is characterized in that: the thickness of described plain Baconic is 50 ~ 60mm.
4. plain Baconic according to claim 3, is characterized in that: the thickness of described plain Baconic is 55mm.
5. the preparation method of plain Baconic according to claim 1, comprises the following steps:
(1) the white meat of semi-finished product and semi-finished product element lean meat is prepared: wherein, the raw material of the white meat of semi-finished product is: water, vegetable oil, the two starch of phosphate, soybean protein isolate, carragheen, konjaku powder, malt syrup, flavoring essence spices, the raw material of semi-finished product element lean meat is: textured soybean protein, water, vegetable oil, soybean protein isolate, make soy sauce, malt syrup, edible salt, carragheen, yeast extract, spice, chrysanthemum, flavoring essence spices, simultaneously, with parts by weight, the water ratio being respectively used to prepare the white meat of semi-finished product and semi-finished product element lean meat is separately 1:0.5 ~ 2, vegetable oil ratio is 1:0.5 ~ 2, soybean protein isolate ratio is 1:0.5 ~ 2, carragheen ratio is 1:0.5 ~ 2, the ratio of flavoring essence spices is 1:0.5 ~ 2, after getting material ready, stir respectively and form the white meat of semi-finished product and semi-finished product element lean meat,
(2) code material: get the white meat of semi-finished product and semi-finished product element lean meat that step (1) prepares with the ratio of weight portion 1:0.5 ~ 2, get stainless steel plate, disposable film is placed at this tray bottom wall, and be that stratiform is piled up on one side of film by white for semi-finished product meat, then by semi-finished product element lean meat be that stratiform is piled up on the another side of film, afterwards by film pull-up doubling, make semi-finished product element lean meat and the white meat of semi-finished product facing to formation 2 layers, and then pave;
(3) mixed type: plate is turn 90 degrees, then semi-finished product element lean meat stratiform being stacked by the mode of pull-up film doubling and the white meat doubling of semi-finished product, so repeatedly at least 3 formation batch mixing layers;
(4) be prepared as semi-finished product: the batch mixing layer formed in step (3) is covered gauze and steams 1 ~ 2 hour, after taking the dish out of the pot, namely cooling forms semi-finished product element Baconic naturally;
(5) sterilization: the semi-finished product formed in step (4) element Baconic is cut into sheet, retort pouch vacuum-pumping and sealing is loaded after arrangement, then push with 115 ~ 121 DEG C of high temperature sterilization 25 ~ 35min in retort, then cooling plain Baconic's finished product.
6. the preparation method of plain Baconic according to claim 5, it is characterized in that: in described step (1), with parts by weight, the ratio being respectively used to the water preparing the white meat of semi-finished product and semi-finished product element lean meat is separately 1:1, the ratio of vegetable oil is 1:1, the ratio of soybean protein isolate is 1:1, the ratio of carragheen is 1:1, the ratio of flavoring essence spices is 1:1.
7. the preparation method of plain Baconic according to claim 5, is characterized in that: in described step (2), with parts by weight, and the ratio of the white meat of the semi-finished product prepared got and semi-finished product element lean meat is 1:1.
8. the preparation method of plain Baconic according to claim 5, is characterized in that: in described step (3), and the thickness of the batch mixing layer formed is 55mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510833469.8A CN105454448A (en) | 2015-11-26 | 2015-11-26 | Vegetable bacon and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510833469.8A CN105454448A (en) | 2015-11-26 | 2015-11-26 | Vegetable bacon and preparation method thereof |
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| CN105454448A true CN105454448A (en) | 2016-04-06 |
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| CN201510833469.8A Pending CN105454448A (en) | 2015-11-26 | 2015-11-26 | Vegetable bacon and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106900876A (en) * | 2016-11-30 | 2017-06-30 | 宁波市素莲食品有限公司 | Leatheroid element sliced meat and preparation method thereof |
| CN106942387A (en) * | 2016-11-30 | 2017-07-14 | 宁波市素莲食品有限公司 | Plain dried pork slice and preparation method thereof |
| CN107047787A (en) * | 2016-11-30 | 2017-08-18 | 宁波市素莲食品有限公司 | Bean curd element sausage and preparation method thereof |
| CN112869177A (en) * | 2021-02-25 | 2021-06-01 | 武汉柏辰食品有限公司 | Vegetable protein sausage and processing technology thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CA1088800A (en) * | 1976-12-30 | 1980-11-04 | Sudhakar P. Shanbhag | Bacon analog and process |
| CN102132885A (en) * | 2011-02-18 | 2011-07-27 | 福州素天下食品有限公司 | Method for preparing simulation Dongpo pork |
| CN103719876A (en) * | 2013-12-31 | 2014-04-16 | 蔡云云 | Maigre ham sausage and preparation method thereof |
-
2015
- 2015-11-26 CN CN201510833469.8A patent/CN105454448A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CA1088800A (en) * | 1976-12-30 | 1980-11-04 | Sudhakar P. Shanbhag | Bacon analog and process |
| CN102132885A (en) * | 2011-02-18 | 2011-07-27 | 福州素天下食品有限公司 | Method for preparing simulation Dongpo pork |
| CN103719876A (en) * | 2013-12-31 | 2014-04-16 | 蔡云云 | Maigre ham sausage and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106900876A (en) * | 2016-11-30 | 2017-06-30 | 宁波市素莲食品有限公司 | Leatheroid element sliced meat and preparation method thereof |
| CN106942387A (en) * | 2016-11-30 | 2017-07-14 | 宁波市素莲食品有限公司 | Plain dried pork slice and preparation method thereof |
| CN107047787A (en) * | 2016-11-30 | 2017-08-18 | 宁波市素莲食品有限公司 | Bean curd element sausage and preparation method thereof |
| CN112869177A (en) * | 2021-02-25 | 2021-06-01 | 武汉柏辰食品有限公司 | Vegetable protein sausage and processing technology thereof |
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Application publication date: 20160406 |