CN106359646A - Meatless meat fermented food and preparation method thereof - Google Patents
Meatless meat fermented food and preparation method thereof Download PDFInfo
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- CN106359646A CN106359646A CN201610823693.3A CN201610823693A CN106359646A CN 106359646 A CN106359646 A CN 106359646A CN 201610823693 A CN201610823693 A CN 201610823693A CN 106359646 A CN106359646 A CN 106359646A
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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 provides a preparation method of meatless meat fermented food. The preparation method is characterized in that one of soybeans, peanuts, soybean meal and peanut meal is used as a raw material and comprises the following steps: crushing the raw material and sieving by a 60-mesh sieve; uniformly mixing the prepared raw material powder and water until the moisture content is 10 percent to 50 percent; then pouring a mixture into an extrusion bulking machine; after extruding and bulking, obtaining fiber protein or tissue protein with any shape and size; taking the fiber protein or the tissue protein as a raw material and fermenting to prepare meatless meat fermented bean curds, meatless meat sauce or meatless meat natto. The meatless meat fermented food prepared by the preparation method has the flavor and tissue taste which are similar with those of meat.
Description
Technical field
The present invention relates to food processing technology field, particularly to a kind of fermentation based on wire-drawing protein or histone food
Product and its preparation.
Background technology
With the continuous improvement of living standard, in terms of diet, people are larger for animal meat product intake.Animal flesh
Product contains higher cholesterol, and the patient such as obesity, arteriosclerosis, hyperlipidemia, hypertension and coronary heart disease should not eat more, and
Meat raw material is relatively costly, price, produces and is also subject to certain restrictions.
Plain meat refers to one kind with vegetable protein (soybean protein, Semen arachidis hypogaeae protein, wheat gluten etc.) as primary raw material, by including squeezing
The techniques such as pressure steaming and decocting are processed into the vegetarian diet with local flavor and tissue mouthfeel similar to meat.Plain meat productss have high protein, low fat
Fat, without cholesterol the advantages of, and there is stronger oil absorption and water absorption, also there is the tissue similar to animal flesh simultaneously
Structure and mouthfeel.In addition, the feature because of its vegetalitas source, it is to avoid the potential risk of edible animal meat, therefore can be effective
Ground prevention and treatment of coronary heart disease, diabetes, the generation of the chronic disease such as hypertension, be eaten for a long time can effective health invigorating, be beneficial to body
Health.
It has been prepared into the technology of various food at present using plain meat, for example:
Prior art: a kind of hot pepper mock meat food and preparation method thereof (cn 103444908 b), it is characterized in Semen sojae atricolor frying oil
After pulverize, then extruding puffing is obtained graininess, dries to moisture 8-10%, last mixed with the flavoring agent such as dispensing Semen arachidis hypogaeae, Fructus Capsici
Close, prepared spicy element meat productss.
Prior art: a kind of leisure vegetarian meat (cn 103734454 b) based on Semen sojae atricolor wire-drawing protein, it is characterized in big
Bean wire-drawing protein is raw material, it is carried out with soaking and washing eliminating sargassum smell and de-tastes, be dehydrated, the sizing of surface oiling, intending meatization and assign taste, high temperature killing
The operations such as bacterium make vegetarian diet meaty food.
Prior art: a kind of preparation method (cn 103798744 b) of element meat pulp, it is characterized in using Semen sojae atricolor wire-drawing protein
Replace traditional meat productss, Semen sojae atricolor wire-drawing protein or histone, Semen Sojae Preparatum, Bulbus Allii Cepae, Bulbus Allii, Rhizoma Zingiberis Recenss, Fructus Capsici powder, soy sauce etc. are fried
Make plain meat pulp.
But plain meat preparation technology is combined with fermentation technology and prepares fermented food, there is presently no report.Traditional zymotic
Food, such as fermented bean curd, bean sauce and natto, are all with Semen sojae atricolor as raw material, are obtained by fermentation technology, the Semen sojae atricolor of fermentation contains crowd
Many beneficial bacterias, can help dissolve the thrombosis of blocking blood vessel, can prevent the generation of the diseases such as myocardial infarction, cerebral infarction.
But the fermented bean curd mouthfeel of preparation is careful, does not have chewy texture.And protein, after wire drawing, can produce the local flavor having similar to meat
With tissue mouthfeel.Therefore, this research desmin meat and two kinds of techniques of fermenting are obtained element meat fermentation food, eat except having fermentation originally
Outside product beneficiating ingredient, there is the local flavor similar to meat and tissue mouthfeel again.
Content of the invention
This research provides a kind of preparation method of element meat fermentation food, and plain meat fermentation food prepared by the present invention has similar
Local flavor and tissue mouthfeel in meat.
To achieve these goals, the method comprises the steps of firstly, preparing wire-drawing protein or histone, then with wire-drawing protein or group
Knitting albumen is raw material, by fermentation, prepares plain meat fermentation food.
In the preparation method of above-mentioned element meat fermentation food, described wire-drawing protein or histone be by with Semen sojae atricolor, Semen arachidis hypogaeae,
One of bean cake or Semen arachidis hypogaeae dregs are prepared for raw material.
In the preparation method of above-mentioned element meat fermentation food, described fermented food is plain meat fermented bean curd, plain meat pulp, plain meat are received
Bean.
The preparation method of above-mentioned element meat fermented bean curd, specifically comprises the following steps that
1st, by raw material pulverizing, 60 mesh sieves, prepared raw material powder are then crossed；
2nd, by above-mentioned prepared raw material powder and water stirring and evenly mixing, moisture is 10%～30%, and it is swollen that gained compound pours extruding into
Change machine, after extruding puffing, obtains wire-drawing protein or the histone of required arbitrary shape and size as needed；
3rd, the wire-drawing protein being obtained or histone are immersed in water and control 70%～73% to moisture；
4th, wire-drawing protein or histone are positioned in cultivation lattice, then with spray inoculation device, mucormycosiss spraying suspension are existed
On wire-drawing protein or histone, bacterium solution wants five faces uniformly to spray, and makes microbial growth consistent；
5th, it is subsequently placed in culturing room and preserves, fermented；
6th, culturing room's door and window is opened so as to aeration-cooling, promote Mucor radiating and moisture to distribute；
7th, after wire-drawing protein or histone cool completely, the mycelia linking together between wire-drawing protein or histone is broken,
And it is placed in container, prepare to pickle；
8th, mucoraceous wire-drawing protein will be covered with or histone will successively be placed in container, with layered salt adding, and with layer plus
High and increase salt adding amount, spread in bottleneck surface salt deposit thick, entered with antiforeign bacteria；
9th, yellow wine, rice wine, sugared and various spice are mixed and made into by halogen soup according to taste, keep alcohol content to be 12%；
10th, wide mouth glass bottle is cleaned down, with pressure cooker 100oC steam sterilization 30 minutes, fermented bean curd is put in bottle, adds
Halogen soup, bottleneck alcohol burner heat sterilization, with adhesive tape sealing, carries out later stage fermentation.
The preparation method of above-mentioned element meat fermented bean curd, can be different according to the formulation components of halogen soup, and are prepared into plain flesh-coloured fermented bean curd, element
Meat white rot is newborn, plain meat green-rot breast.
The preparation method of above-mentioned element meat fermented bean curd, the halogen soup of the plain flesh-coloured fermented bean curd of described preparation is yellow wine, red rice is starched, sugar mixing is made
Become halogen soup, keep alcohol content to be 12%.
The preparation method of above-mentioned element meat fermented bean curd, described red rice slurry is the superfine red rice 100kg producing Shanghai, plus fermented glutinous rice halogen
200kg, soaks 24 hours, then grinds and form.
The preparation method of above-mentioned element meat fermented bean curd, the halogen soup composition of described element meat white rot breast is Chinese liquor, red fresh green pepper, monosodium glutamate, sweet
Honey element, citric acid.
The preparation method of above-mentioned element meat fermented bean curd, the halogen soup of described element meat green-rot breast is yellow water from washing rice 20%～25%, hair spends halogen
30%th, remaining is cold boiling water.
The preparation method of above-mentioned element meat pulp, concrete operation step is as follows:
1st, by raw material pulverizing, 60 mesh sieves, prepared raw material powder are then crossed；
2nd, by above-mentioned prepared raw material powder and water stirring and evenly mixing, moisture is 10%～50%, and it is swollen that gained compound pours extruding into
Change machine, after extruding puffing, obtains wire-drawing protein or the histone of required arbitrary shape and size；
3 and then access yeast inoculation or bent essence, access amount is the 0.3%～0.5% of siccative, temperature 32oc；
4th, move it in round, after compacting, temperature rises to 40 quicklyoc；
5th, first time salt adding water 90kg, is heated to 60～65oC, treats that temperature is 45oDuring c, in one layer of the superiors' refinement salt, and will
Container seals, and starts to ferment；
6th, after beans unstrained spirits fermenting-ripening, add 40kg saline and fine salt 10kg, stir, room temperature bottom fermentation 4～5 days
?.
The preparation method of above-mentioned element meat natto, concrete operation step is as follows:
1st, by raw material pulverizing, 60 mesh sieves, prepared raw material powder are then crossed；
2nd, by above-mentioned prepared raw material powder and water stirring and evenly mixing, moisture is 10%～30%, and it is swollen that gained compound pours extruding into
Change machine, after extruding puffing, obtains wire-drawing protein or the histone of required arbitrary shape and size；
3rd, Bacillus natto is accessed wire-drawing protein or histone with 2% inoculum concentration, mix thoroughly；
4th, it is placed in wooden case with the good above-mentioned material of wood pulp fibre paper case and bag of sterilized process, move to fermenting cellar, temperature is maintained at 40～
42oC, is fermented under the conditions of humidity 85%～90%, when its room temperature is down to 37oC about when, be passed through 20 hours with clean air；
5th, after fermentation ends, remove rapidly fermenting cellar cooling, now the fragrance of natto generates, as natto maturation.
Specific embodiment
Embodiment 1
1st, Semen sojae atricolor is pulverized, then cross 60 mesh sieves, prepared Semen sojae atricolor powder；
2nd, above-mentioned prepared Semen sojae atricolor powder and water are pressed 5:2 mass than stirring and evenly mixing, gained compound is poured extruder into and passed through
After extruding puffing, obtain wire-drawing protein or the histone of required arbitrary shape and size；
3rd, the wire-drawing protein being obtained or histone are immersed in water and control 71%～73% to moisture；
4th, wire-drawing protein or histone are positioned in cultivation lattice, then with spray inoculation device, mucormycosiss spraying suspension are existed
On wire-drawing protein or histone, bacterium solution wants five faces uniformly to spray, and makes microbial growth consistent；
5th, it is subsequently placed in culturing room and preserves, culture room temperature is maintained at 20～24oC, fermentation time is 48～60 hours；
6th, culturing room's door and window is opened so as to aeration-cooling, promote Mucor radiating and moisture to distribute, the time is 48 hours；
7th, after wire-drawing protein or histone cool completely, the mycelia linking together between wire-drawing protein or histone is broken,
And it is placed in container, prepare to pickle；
8th, mucoraceous wire-drawing protein will be covered with or histone will successively be placed in container, with layered salt adding, and with layer plus
High and increase salt adding amount, spread in bottleneck surface salt deposit thick, entered with antiforeign bacteria, salting period is 8 days about；
9th, the superfine red rice 100kg producing Shanghai, plus fermented glutinous rice halogen 200kg, soaks 24 hours, then wears into red rice slurry；
10th, by yellow wine, red rice is starched, sugar is mixed and made into halogen soup, keeps alcohol content to be 12%；
11st, wide mouth glass bottle is cleaned down, with pressure cooker 100oC steam sterilization 30 minutes, fermented bean curd is put in bottle, adds
Halogen soup, by bottleneck alcohol burner heat sterilization, with adhesive tape sealing, under normal temperature condition, 6 months ripe.
Embodiment 2
1st, bean cake is pulverized, then cross 60 mesh sieves, prepared bean cake powder；
2nd, above-mentioned prepared bean cake powder and water are pressed 4:1 mass than stirring and evenly mixing, gained compound is poured extruder into and passed through
After extruding puffing, obtain wire-drawing protein or the histone of required arbitrary shape and size；
3rd, the wire-drawing protein being obtained or histone are immersed in water and control 70% about to moisture；
4th, wire-drawing protein or histone are positioned in cultivation lattice, then with spray inoculation device, mucormycosiss spraying suspension are existed
On wire-drawing protein or histone, bacterium solution wants five faces uniformly to spray, and makes microbial growth consistent；
5th, it is subsequently placed in culturing room and preserves, culture room temperature is maintained at 24～26oc, fermentation time is 30～36 hours；
7th, after wire-drawing protein or histone cool completely, the mycelia linking together between wire-drawing protein or histone is broken,
And it is placed in container, prepare to pickle；
8th, mucoraceous wire-drawing protein will be covered with or histone will successively be placed in container, with layered salt adding, and with layer plus
High and increase salt adding amount, spread in bottleneck surface salt deposit thick, entered with antiforeign bacteria, salting period is 8 days about；
9th, Chinese liquor, red fresh green pepper, monosodium glutamate, cyclamate, citric acid, keeps alcohol content to be 12%；
10th, wide mouth glass bottle is cleaned down, with pressure cooker 100oC steam sterilization 30 minutes, fermented bean curd is put in bottle, adds halogen
Soup, bottleneck alcohol burner heat sterilization, with adhesive tape sealing, carries out later stage fermentation.
Embodiment 3
1st, Semen sojae atricolor is pulverized, then cross 60 mesh sieves, prepared Semen sojae atricolor powder；
2nd, above-mentioned prepared Semen sojae atricolor powder and water are pressed 5:1 mass than stirring and evenly mixing, gained compound is poured extruder into and passed through
After extruding puffing, obtain wire-drawing protein or the histone of required arbitrary shape and size；
3rd, the wire-drawing protein being obtained or histone are immersed in water and control 70% about to moisture；
4th, wire-drawing protein or histone are positioned in cultivation lattice, then with spray inoculation device, mucormycosiss spraying suspension are existed
On wire-drawing protein or histone, bacterium solution wants five faces uniformly to spray, and makes microbial growth consistent；
5th, it is subsequently placed in culturing room and preserves, culture room temperature is maintained at 24～26oc, humidity is 95%, and fermentation time is little for 48
When；
6th, after wire-drawing protein or histone cool completely, the mycelia linking together between wire-drawing protein or histone is broken,
And it is placed in container, prepare to pickle；
7th, mucoraceous wire-drawing protein will be covered with or histone will successively be placed in container, with layered salt adding, and with layer plus
High and increase salt adding amount, spread in bottleneck surface salt deposit thick, entered with antiforeign bacteria, salting period is 8 days about；
8th, by yellow water from washing rice 20%～25%, hair spends halogen 30%, remaining mixes for cold boiling water it is desirable to salinity is more than 5.8%；
9th, wide mouth glass bottle is cleaned down, with pressure cooker 100oC steam sterilization 30 minutes, fermented bean curd is put in bottle, adds halogen
Soup, bottleneck alcohol burner heat sterilization, with adhesive tape sealing, carries out later stage fermentation, and temperature control is 25～30oc.
Embodiment 4
1st, Semen arachidis hypogaeae is pulverized, then cross 60 mesh sieves, prepared peanut powder；
2nd, above-mentioned prepared powder and water are pressed 5:2 mass than stirring and evenly mixing, gained compound pours extruder into through extruding
After expanded, obtain wire-drawing protein or the histone of required arbitrary shape and size；
3 and then access yeast inoculation or bent essence, access amount is the 0.3%～0.5% of siccative, temperature 32oc；
4th, move it in round, after compacting, temperature rises to 40 quicklyoc；
5th, first time salt adding water 90kg, is heated to 60～65oC, treats that temperature is 45oDuring c, in one layer of the superiors' refinement salt, and
Container is sealed, starts to ferment；
6th, after beans unstrained spirits fermenting-ripening, add 40 kg saline and fine salt 10 kg, stir, room temperature bottom fermentation 4～5
It.
Embodiment 5
1st, Semen sojae atricolor is pulverized, then cross 60 mesh sieves, prepared Semen sojae atricolor powder；
2nd, above-mentioned prepared Semen sojae atricolor powder and water are pressed 5:1 mass than stirring and evenly mixing, gained compound is poured extruder into and passed through
After extruding puffing, obtain wire-drawing protein or the histone of required arbitrary shape and size；
3rd, Bacillus natto is accessed wire-drawing protein or histone with 2% inoculum concentration, mix thoroughly；
4th, it is placed in wooden case with the good above-mentioned material of wood pulp fibre paper case and bag of sterilized process, move to fermenting cellar, temperature is maintained at 40～
42oC, is fermented under the conditions of humidity 85%～90%, when its room temperature is down to 37oC about when, be passed through 20 with clean air little
When；
5th, after fermentation ends, remove rapidly fermenting cellar cooling, now the fragrance of natto generates, as natto maturation.
Claims (10)
1. a kind of element meat fermentation food making method, it is characterised in that being combined with fermentation technology by extruding and puffing technology, is made
Standby plain meat fermentation food has local flavor and tissue mouthfeel similar to meat.
2. the preparation method of element meat fermentation food as claimed in claim 1 is drawn it is characterised in that first passing through extruding puffing preparation
Fibroin or histone, then with above-mentioned albumen as raw material, by fermentation technology, prepare plain meat fermented bean curd, plain meat pulp or
Plain meat natto.
3. it is characterised in that described wire-drawing protein or tissue in the preparation method of element meat fermentation food as claimed in claim 2
Albumen is made of to pass through extruding puffing with one of Semen sojae atricolor, Semen arachidis hypogaeae, bean cake or Semen arachidis hypogaeae dregs for raw material.
4. the preparation method of element meat fermented bean curd as claimed in claim 2 is it is characterised in that comprise the steps:
(1) by raw material pulverizing, 60 mesh sieves, prepared raw material powder are crossed；
(2) above-mentioned prepared raw material powder and water are pressed 10%～50% mass than stirring and evenly mixing, gained compound pours extruding puffing into
Machine, after extruding puffing, obtains wire-drawing protein or the histone of required arbitrary shape and size；
(3) wire-drawing protein being obtained or histone are immersed in water and control 70% about to moisture；
(4) wire-drawing protein or histone are positioned in cultivation lattice, then use spray inoculation device by mucormycosiss spraying suspension
On wire-drawing protein or histone, bacterium solution wants five faces uniformly to spray, and makes microbial growth consistent；
(5) it is subsequently placed in culturing room and preserves, fermented；
(6) culturing room's door and window is opened so as to aeration-cooling, promote Mucor radiating and moisture to distribute；
(7) after wire-drawing protein or histone cool completely, the mycelia linking together between wire-drawing protein or histone is broken,
And it is placed in container, prepare to pickle；
(8) mucoraceous wire-drawing protein will be covered with or histone will successively be placed in container, with layered salt adding, and with layer plus
High and increase salt adding amount, spread in bottleneck surface salt deposit thick, entered with antiforeign bacteria；
(9) yellow wine, rice wine, sugared and various spice are mixed and made into by halogen soup according to taste, keep alcohol content to be 12%；
(10) wide mouth glass bottle is cleaned down, with pressure cooker 100oC steam sterilization 30 minutes, fermented bean curd is put in bottle, adds
Halogen soup, bottleneck alcohol burner heat sterilization, with adhesive tape sealing, carries out later stage fermentation.
5. the preparation method of element meat fermented bean curd as claimed in claim 4 is it is characterised in that can be different according to the formulation components of halogen soup,
And it is prepared into that plain flesh-coloured fermented bean curd, plain meat white rot be newborn, plain meat green-rot breast.
6. the preparation method of element meat fermented bean curd as claimed in claim 5 is it is characterised in that the halogen soup of the flesh-coloured fermented bean curd of described preparation element is
Yellow wine, red rice slurry, sugar are mixed and made into halogen soup, keep alcohol content to be 12%；Described red rice slurry is the superfine red rice producing Shanghai
100 kg, plus fermented glutinous rice halogen 200kg, soak 24 hours, then grind and form.
7. the preparation method of element meat fermented bean curd as claimed in claim 5 is it is characterised in that the halogen soup composition of described element meat white rot breast is
Chinese liquor, red fresh green pepper, monosodium glutamate, cyclamate, citric acid.
8. the preparation method of element meat fermented bean curd as claimed in claim 5 is it is characterised in that the halogen soup of described element meat green-rot breast is yellow water from washing rice
Water 20%～25%, hair spend halogen 30%, remaining be cold boiling water.
9. the preparation method of element meat pulp as claimed in claim 2 is it is characterised in that comprise the steps:
(1) by raw material pulverizing, 60 mesh sieves, prepared raw material powder are then crossed；
(2) above-mentioned prepared raw material powder and water are pressed 10%～30% mass than stirring and evenly mixing, gained compound pours extruding puffing into
Machine, after extruding puffing, obtains wire-drawing protein or the histone of required arbitrary shape and size；
(3) and then access yeast inoculation or bent essence, access amount is the 0.3%～0.5% of siccative, temperature 32oc；
(4) move it in round, after compacting, temperature rises to 40 quicklyoc；
(5) first time salt adding water 90 kg, is heated to 60～65oC, treats that temperature is 45oDuring c, in one layer of the superiors' refinement salt, and
Container is sealed, starts to ferment；
(6), after beans unstrained spirits fermenting-ripening, add 40 kg saline and fine salt 10kg, stir, room temperature bottom fermentation 4～5
It.
10. the preparation method of element meat natto as claimed in claim 2 is it is characterised in that comprise the steps:
(1) by big raw material pulverizing, 60 mesh sieves, prepared raw material powder are then crossed；
(2) above-mentioned prepared raw material powder and water are pressed 10%～50% mass than stirring and evenly mixing, gained compound pours extruding puffing into
Machine, after extruding puffing, obtains wire-drawing protein or the histone of required arbitrary shape and size；
(3) Bacillus natto is accessed wire-drawing protein or histone with 2% inoculum concentration, mix thoroughly；
(4) it is placed in wooden case with the good above-mentioned material of wood pulp fibre paper case and bag of sterilized process, move to fermenting cellar, temperature is maintained at 40～
42oC, is fermented under the conditions of humidity 85%～90%, when its room temperature is down to 37oC about when, be passed through 20 with clean air little
When；
(5) after fermentation ends, remove rapidly fermenting cellar cooling, now the fragrance of natto generates, as natto maturation.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110101074A (en) * | 2019-04-24 | 2019-08-09 | 成都大学 | A kind of mycoprotein opsonin meat products and its processing method |
| CN112586669A (en) * | 2020-12-04 | 2021-04-02 | 漯河医学高等专科学校 | Plant protein meat and preparation method thereof |
| CN113331299A (en) * | 2021-07-01 | 2021-09-03 | 天津科技大学 | Fermented vegetable protein product and preparation method and application thereof |
| CN114903114A (en) * | 2022-06-10 | 2022-08-16 | 山东冠珍轩豆制食品有限公司 | Preparation process of plant-based vegetarian meat jerky |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110101074A (en) * | 2019-04-24 | 2019-08-09 | 成都大学 | A kind of mycoprotein opsonin meat products and its processing method |
| CN112586669A (en) * | 2020-12-04 | 2021-04-02 | 漯河医学高等专科学校 | Plant protein meat and preparation method thereof |
| CN113331299A (en) * | 2021-07-01 | 2021-09-03 | 天津科技大学 | Fermented vegetable protein product and preparation method and application thereof |
| CN114903114A (en) * | 2022-06-10 | 2022-08-16 | 山东冠珍轩豆制食品有限公司 | Preparation process of plant-based vegetarian meat jerky |
| CN114903114B (en) * | 2022-06-10 | 2023-09-22 | 山东冠珍轩豆制食品有限公司 | Preparation process of vegetable-based vegetable jerky |
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Application publication date: 20170201 |