CN105707750A - Dried sea shrimp-soybean protein meat balls and preparation method thereof - Google Patents
Dried sea shrimp-soybean protein meat balls and preparation method thereof Download PDFInfo
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- CN105707750A CN105707750A CN201610040887.6A CN201610040887A CN105707750A CN 105707750 A CN105707750 A CN 105707750A CN 201610040887 A CN201610040887 A CN 201610040887A CN 105707750 A CN105707750 A CN 105707750A
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Abstract
The invention belongs to the technical field of food processing and discloses dried sea shrimp-soybean protein meat balls and a preparation method thereof. The dried sea shrimp-soybean protein meat balls are prepared from the following raw materials in parts by weight: 10-25 parts of soybean tissue protein meat, 5-20 parts of dried sea shrimp material, 3-10 parts of edible fungus material, 5-10 parts of vermicelli material, 8-10 parts of colored vegetable ultrafine-powder, 5-10 parts of egg white, 10-30 parts of flour, 8-25 parts of water, 2-4 parts of table salt and 3-10 parts of sesame oil. The preparation method of the dried sea shrimp-soybean protein meat balls comprises the following steps: preparing the soybean tissue protein meat, preparing the colored vegetable ultrafine-powder, soaking the materials and cutting the soaked materials, mixing the materials and chopping the mixture, preparing balls, shaping the balls by steaming or frying with oil so as to prepare the dried sea shrimp-soybean protein meat balls, and carrying out freezing so as to store the shaped balls. The dried sea shrimp-soybean protein meat balls prepared by the preparation method have the advantages that the balls are high in protein content, low in fat content, rich in vitamins and minerals, balanced in nutrition, unique in flavor and so on; thus, the dried sea shrimp-soybean protein meat balls have a relatively good market prospect.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to a kind of dried shrimps soybean protein meat ball and preparation method thereof.
Background technology
At present, on market, a ball is of a great variety, but is with Carnis Sus domestica, Carnis Gallus domesticus etc. as primary raw material mostly.Along with the raising of people's living standard, the disease such as obesity has generation more, makes the plain meat ball with meat mouthfeel be increasingly becoming the demand of masses.
Textured soybean protein's meat is by using a kind of high protein acquired in certain technical finesse textured soybean protein without cholesterol foods, its protein content reaches more than 60%, in nutritive value, can be equal to animal proteinum, also closest to human amino acid on gene structure, so being the phytoprotein of most nutrition, hypertension, diabetes, cardiovascular diseases, obesity etc. there is preferable edible health effect.Owing to textured soybean protein's meat has good water absorption and Oil keeping, its golden yellow color, the fresh and tender exquisiteness of mouthfeel, there is organizational structure and the toughness of meat sample, mouthfeel is like meat, and histone has a good shape structure, the most there is not the compositions such as too much lipid, through soaking the vegetable food that can make various local flavor, more conform to the demand of health diet.
Dried shrimps is famous seafood, has a higher nutritive value, among the people is incorporated as one of " sea eight delicacies ", protein contained by it be egg, several times to tens times of milk；Possibly together with mineral and the compositions such as vitamin A, aminophylline such as abundant potassium, iodine, magnesium, phosphorus, and its meat is soft, easy to digest, to physical weakness and to need the people taken good care of after being ill be fabulous food.Additionally, shrimp also has lactogenesis, calmness, prevents self to act on because of the osteoporosis caused by calcium deficiency etc..
Rich in multiple active skull cap components in the edible fungi such as Grifola frondosa, Hericium erinaceus (Bull. Ex Fr.) Pers., Caulis Bambusae In Taeniam, Lentinus Edodes, such as macromolecule polysaccharide, protein, β-glucose and RNA complex, natural organic germanium, nucleic acid degradation product, cAMP and triterpenoid compound etc., to safeguarding that health has important value.Edible fungi also possesses certain medicinal health value, mainly include anticancer, antibacterial, antiviral, lowering blood pressure and blood fat, stomach invigorating is aid digestion, relieving cough and asthma, eliminate the phlegm, function of gallbladder promoting, protect the liver, detoxify, blood sugar lowering, the effect such as immunomodulating.Secondly, the vegetables such as vermicelli, Herba Apii graveolentis, Herba Spinaciae, cabbage, Radix Dauci Sativae such as the Rhizoma amorphophalli that uses in the present invention, Rhizoma Dioscoreae esculentae, Semen phaseoli radiati, Semen Maydis are also enriched in the various vitamin needed for body metabolism and other nutrient substance, have the highest nutritive value.
Summary of the invention
It is an object of the invention to provide a kind of dried shrimps soybean protein meat ball and preparation method thereof, gained dried shrimps soybean protein meat ball has high protein, low fat, rich in advantages such as vitamin, mineral, balanced in nutrition, special tastes, has preferable market prospect.
For achieving the above object, the present invention adopts the following technical scheme that
A kind of dried shrimps soybean protein meat ball, it is raw materials used includes by weight: textured soybean protein's meat 10-25 part, dried shrimps material 5-20 part, edible fungus 3-10 part, vermicelli material 5-10 part, coloured vegetable super fine 8-10 part, Ovum Gallus domesticus album 5-10 part, flour 10-30 part, water 8-25 part, Sal 2-4 part, Oleum sesami 3-10 part.
The preparation method of described dried shrimps soybean protein meat ball comprises the following steps:
(1) preparation of textured soybean protein's meat: textured soybean protein is soaked in 30 DEG C ~ 60 DEG C water 1-3h, fried golden yellow to epidermis with 130 DEG C ~ 140 DEG C plants after draining surface moisture, then pick up and drain, be cut into segment or fourth bulk is standby；
(2) preparation of coloured vegetable super fine: by coloured vegetable after dehydration in 0 DEG C ~ 40 DEG C cold drying 5-8h, then be prepared as coloured vegetable super fine through micronizing or nano-pulverization, its granularity is less than 25 microns；
(3) soak and cutting: vermicelli, edible fungi are soaked respectively in clear water cutting or diced bulk after 2-5h, respectively vermicelli material, edible fungus standby (can directly cutting or diced bulk according to fresh food bacterium)；Dried shrimps is cut into the segment of 0.5-3mm, obtains dried shrimps material standby；
(4) batch mixing is cut and is mixed: after in proportion the textured soybean protein's meat got ready, dried shrimps material, edible fungus, vermicelli material, coloured vegetable super fine are carried out batch mixing with Ovum Gallus domesticus album, flour, water, Sal, Oleum sesami, uses 2000-3000r/min to cut at a high speed and mix in the pasty state after cutmixer employing 500-1000r/min middling speed is cut and mixed 3-5min；
(5) pelletization is prepared: by the compacting of gained pasty material circular die or the direct ball becoming particle diameter to be 15-30mm with hands kneading；
(6) molding a: ball is golden yellow to surface with 110 DEG C ~ 140 DEG C vegetable oil frying 2-8min, or in 80 DEG C ~ 100 DEG C steaming and decocting 20-35min, central temperature reaches 70 DEG C ~ 85 DEG C so that it is molding；
(7) freezen protective a: ball for molding is cooled to room temperature, packaging be placed on-40 DEG C ~-30 DEG C freeze quick-freezing 2-5h in storehouse, make product center temperature to-22 DEG C ~-18 DEG C, preserve, transport and sell in-24 DEG C ~-18 DEG C.
Step 2) described coloured vegetable includes in Herba Apii graveolentis, Herba Spinaciae, cabbage, Radix Dauci Sativae any one or a few.
Vermicelli described in step 3) includes in taro vermicelli, sweet potato vermicelli, green bean vermicelli, corn starch vermicelli any one or a few；
Described edible fungi includes in Grifola frondosa, Hericium erinaceus (Bull. Ex Fr.) Pers., Caulis Bambusae In Taeniam, Lentinus Edodes any one or a few.
The remarkable advantage of the present invention is:
(1) gained dried shrimps soybean protein meat ball of the present invention is element meat ball, and it has high protein, low fat, rich in advantages such as vitamin, mineral, balanced in nutrition, special tastes.
(2) present invention is by using coloured vegetable in dried shrimps soybean protein meat ball, not only can increase product nutrition, also can give the color that a ball is different, make product the most attractive in appearance various.
(3) dried shrimps soybean protein meat ball provided by the present invention is a kind of health food, and it is without chemical agents such as preservative, edible more healthy, and its low in calories, low fat, and suitable various crowds are eaten for a long time.
Detailed description of the invention
In order to make content of the present invention easily facilitate understanding, below in conjunction with detailed description of the invention, technical solutions according to the invention are described further, but the present invention is not limited only to this.
Enforcement one:
(1) preparation of textured soybean protein's meat: commercially available textured soybean protein is soaked in 30 DEG C of water 3h, golden yellow to epidermis with 130 DEG C of fried 3min of plant after draining surface moisture, then pick up and drain, the segment being cut into a length of 20mm is standby；
(2) preparation of coloured vegetable super fine: by Radix Dauci Sativae after dehydration in 0 DEG C of cold drying 8h, then be prepared as coloured vegetable super fine through micronizing, its particle diameter is less than 25 μm；
(3) immersion and cutting: the vermicelli that taro vermicelli, sweet potato vermicelli, green bean vermicelli, corn starch vermicelli are mixed by weight 1:1:1:1, Grifola frondosa, Hericium erinaceus (Bull. Ex Fr.) Pers., Caulis Bambusae In Taeniam, Lentinus Edodes are pulled out after soaking 2h in clear water respectively by weight the dry edible mushroom that 1:1:1:1 mixes and are drained, and the segment being cut into a length of 0.2cm is standby；The segment that dried shrimps is cut into a length of 0.5mm is standby；
(4) batch mixing is cut and is mixed: after textured soybean protein's meat 10 weight portion got ready, dried shrimps material 5 weight portion, edible fungus 8 weight portion, vermicelli material 8 weight portion, coloured vegetable super fine 8 weight portion and 5 weight portion Ovum Gallus domesticus album, 10 weight portion flour, 8 weight parts waters, 2 weight portion Sal, 3 weight portion Oleum sesami are carried out batch mixing, uses 3000r/min to cut at a high speed and mix in the pasty state after cutmixer employing 500r/min middling speed is cut and mixed 4min；
(5) pelletization is prepared: gained pasty material circular die is pressed into the ball that particle diameter is 15mm；
(6) molding a: ball is golden yellow to surface with 140 DEG C of vegetable oil frying 2min, and central temperature reaches 70 DEG C so that it is molding；
(7) freezen protective a: ball for molding is cooled to room temperature, packaging be placed on-40 DEG C freeze quick-freezing 2h in storehouse, make product center temperature to-22 DEG C, preserve in-24 DEG C, transport and sell.
Enforcement two:
(1) preparation of textured soybean protein's meat: commercially available textured soybean protein is soaked in 50 DEG C of water 2h, golden yellow to epidermis with 135 DEG C of fried 5min of plant after draining surface moisture, then pick up and drain, diced bulk is standby；
(2) preparation of coloured vegetable super fine: by Herba Apii graveolentis, Herba Spinaciae, cabbage, Radix Dauci Sativae by weight 1:1:1:1 mixing coloured vegetable through dehydration after in 20 DEG C of cold drying 6h, being prepared as coloured vegetable super fine through nano-pulverization again, its particle diameter is less than 25 μm；
(3) immersion and cutting: the vermicelli of taro vermicelli, green bean vermicelli, the corn starch vermicelli mixing of 1:1:1 by weight, Grifola frondosa, Hericium erinaceus (Bull. Ex Fr.) Pers., Caulis Bambusae In Taeniam being pulled out after immersion 4h in clear water respectively by weight the dry edible mushroom that 1:2:1 mixes and drain, diced bulk is standby；The segment that dried shrimps is cut into a length of 1mm is standby；
(4) batch mixing is cut and is mixed: after textured soybean protein's meat 20 weight portion got ready, dried shrimps material 10 weight portion, edible fungus 4 weight portion, vermicelli material 6 weight portion, coloured vegetable super fine 10 weight portion and 8 weight portion Ovum Gallus domesticus album, 20 weight portion flour, 10 weight parts waters, 3 weight portion Sal, 5 weight portion Oleum sesami are carried out batch mixing, uses 2500r/min to cut at a high speed and mix in the pasty state after cutmixer employing 800r/min middling speed is cut and mixed 3min；
(5) pelletization is prepared: gained pasty material circular die is pressed into the ball that particle diameter is 20mm；
(6) molding a: ball is golden yellow to surface with 110 DEG C of vegetable oil frying 8min, and central temperature reaches 85 DEG C so that it is molding；
(7) freezen protective a: ball for molding is cooled to room temperature, packaging be placed on-30 DEG C freeze quick-freezing 5h in storehouse, make product center temperature to-20 DEG C, preserve in-18 DEG C, transport and sell.
Enforcement three:
(1) preparation of textured soybean protein's meat: commercially available textured soybean protein is soaked in 60 DEG C of water 1h, golden yellow to epidermis with 140 DEG C of fried 5min of plant after draining surface moisture, then pick up and drain, diced bulk is standby；
(2) preparation of coloured vegetable super fine: by Herba Apii graveolentis: Herba Spinaciae: cabbage by weight coloured vegetable of 1:1:1 mixing after dehydration in 40 DEG C of cold drying 5h, then be prepared as coloured vegetable super fine through nano-pulverization, its particle diameter is less than 25 μm；
(3) immersion and cutting: the vermicelli of taro vermicelli, the sweet potato vermicelli mixing of 1:1 by weight, Grifola frondosa, Caulis Bambusae In Taeniam being pulled out after immersion 5h in clear water respectively by weight the dry edible mushroom that 2:1 mixes and drain, diced bulk is standby；The segment that dried shrimps is cut into a length of 3mm is standby；
(4) batch mixing is cut and is mixed: after textured soybean protein's meat 25 weight portion got ready, dried shrimps material 20 weight portion, edible fungus 3 weight portion, vermicelli material 8 weight portion, coloured vegetable super fine 9 weight portion and 10 weight portion Ovum Gallus domesticus album, 30 weight portion flour, 25 weight parts waters, 4 weight portion Sal, 10 weight portion Oleum sesami are carried out batch mixing, uses 2000r/min to cut at a high speed and mix in the pasty state after cutmixer employing 1000r/min middling speed is cut and mixed 5min；
(5) pelletization is prepared: the ball directly becoming particle diameter to be 30mm with hands kneading gained pasty material；
(6) molding a: ball is reached 80 DEG C in 90 DEG C of steaming and decocting 30min, central temperature so that it is molding；
(7) freezen protective a: ball for molding is cooled to room temperature, packaging be placed on-35 DEG C freeze quick-freezing 3h in storehouse, make product center temperature to-18 DEG C, preserve in-22 DEG C, transport and sell.
Gained dried shrimps soybean protein meat ball of the present invention has high protein, low fat, rich in advantages such as vitamin, mineral, balanced in nutrition, special tastes.
The foregoing is only presently preferred embodiments of the present invention, all impartial changes done according to scope of the present invention patent and modification, all should belong to the covering scope of the present invention.
Claims (4)
1. a dried shrimps soybean protein meat ball, it is characterised in that: it is raw materials used includes by weight: textured soybean protein's meat 10-25 part, dried shrimps material 5-20 part, edible fungus 3-10 part, vermicelli material 5-10 part, coloured vegetable super fine 8-10 part, Ovum Gallus domesticus album 5-10 part, flour 10-30 part, water 8-25 part, Sal 2-4 part, Oleum sesami 3-10 part.
2. according to dried shrimps soybean protein meat ball described in claims 1, it is characterised in that: its preparation method comprises the following steps:
(1) preparation of textured soybean protein's meat: textured soybean protein is soaked in 30 DEG C ~ 60 DEG C water 1-3h, fried golden yellow to epidermis with 130 DEG C ~ 140 DEG C plants after draining surface moisture, then pick up and drain, be cut into segment or fourth bulk is standby；
(2) preparation of coloured vegetable super fine: by coloured vegetable after dehydration in 0 DEG C ~ 40 DEG C cold drying 5-8h, then be prepared as coloured vegetable super fine through micronizing or nano-pulverization；
(3) soak and cutting: vermicelli, edible fungi are soaked respectively in clear water cutting or diced bulk after 2-5h, respectively vermicelli material, edible fungus are standby；Dried shrimps is cut into the segment of 0.5-3mm, obtains dried shrimps material standby；
(4) batch mixing is cut and is mixed: after in proportion the textured soybean protein's meat got ready, dried shrimps material, edible fungus, vermicelli material, coloured vegetable super fine are carried out batch mixing with Ovum Gallus domesticus album, flour, water, Sal, Oleum sesami, uses 2000-3000r/min to cut at a high speed and mix in the pasty state after cutmixer employing 500-1000r/min middling speed is cut and mixed 3-5min；
(5) pelletization is prepared: the ball becoming particle diameter to be 15-30mm through mould or hands kneading gained pasty material；
(6) molding a: ball is golden yellow to surface with 110 DEG C ~ 140 DEG C vegetable oil frying 2-8min, or in 80 DEG C ~ 100 DEG C steaming and decocting 20-35min, central temperature reaches 70 DEG C ~ 85 DEG C so that it is molding；
(7) freezen protective a: ball for molding is cooled to room temperature, packaging be placed on-40 DEG C ~-30 DEG C freeze quick-freezing 2-5h in storehouse, make product center temperature to-22 DEG C ~-18 DEG C, preserve, transport and sell in-24 DEG C ~-18 DEG C.
Dried shrimps soybean protein meat ball the most according to claim 2, it is characterised in that: step 2) described coloured vegetable includes in Herba Apii graveolentis, Herba Spinaciae, cabbage, Radix Dauci Sativae any one or a few.
Dried shrimps soybean protein meat ball the most according to claim 2, it is characterised in that: vermicelli described in step 3) includes in taro vermicelli, sweet potato vermicelli, green bean vermicelli, corn starch vermicelli any one or a few；
Described edible fungi includes in Grifola frondosa, Hericium erinaceus (Bull. Ex Fr.) Pers., Caulis Bambusae In Taeniam, Lentinus Edodes any one or a few.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106923248A (en) * | 2017-04-24 | 2017-07-07 | 福建新华东食品有限公司 | A kind of production method of shrimp ball |
| CN113729190A (en) * | 2021-09-08 | 2021-12-03 | 大连诚健餐饮管理集团有限公司 | Preparation method of starch-free pickled Chinese cabbage balls |
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| CN105249244A (en) * | 2015-09-17 | 2016-01-20 | 福州大学 | Vegetarian meat ball based on wheat gluten protein and making method thereof |
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| CN1305740A (en) * | 2000-01-18 | 2001-08-01 | 吴奎征 | Natural plant-meat for series |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113729190A (en) * | 2021-09-08 | 2021-12-03 | 大连诚健餐饮管理集团有限公司 | Preparation method of starch-free pickled Chinese cabbage balls |
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Application publication date: 20160629 |