CN106561835A - Bean curd vegetarian sausage and preparation method thereof - Google Patents
Bean curd vegetarian sausage and preparation method thereof Download PDFInfo
- Publication number
- CN106561835A CN106561835A CN201610918640.XA CN201610918640A CN106561835A CN 106561835 A CN106561835 A CN 106561835A CN 201610918640 A CN201610918640 A CN 201610918640A CN 106561835 A CN106561835 A CN 106561835A
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- China
- Prior art keywords
- sausage
- bean curd
- mix
- cut
- semen glyciness
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Classifications
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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
Abstract
The invention discloses a bean curd vegetarian sausage and a preparation method thereof. The bean curd sausage provided by the invention takes soybeans as the main raw materials, and is prepared by beating, boiling, chopping, seasoning, forming, steaming, cooling, packaging, sterilization and other processes. The bean curd sausage provided by the invention has the characteristics of unique flavor, delicate taste and simple processing process, develops the vegetable protein sausage with soybeans as the raw materials, and meets the consumption needs of people for vegetable protein products in health, convenience, delicacy and nutrition aspects.
Description
Technical field
The invention belongs to food processing technology field, be related to a kind of sausage, more particularly to a kind of bean curd vegetarian sausage and its
Preparation method.
Background technology
Sausage in the market mostly is sausage, and content of nitrite is higher, and life-time service is detrimental to health, nutriture value
Value is relatively low, can not meet people to health and pursue the demand of vegetable protein.
The content of the invention
It is an object of the invention to provide a kind of bean curd vegetarian sausage and preparation method thereof, this product has in good taste, albumen
The characteristics of matter content is high.
The technical solution used in the present invention is：
Bean curd vegetarian sausage, is made up of the raw material of following weight portion：Semen Glyciness 80-100, drinking water 600-800, soybean protein isolate
5-10, soybean oil 5-8, corn starch 4-10, salt 1-3, transglutaminase 0.2-0.4, Fructus Capsici powder 3-6, Fructus Foeniculi 1-2, flower
Green pepper powder 2-3, Sucus Zingberis 5-8.
The preparation method of bean curd vegetarian sausage, comprises the following steps：
（1）Beating：Semen Glyciness are cleaned, and add the drinking water immersion 8-12h of Semen Glyciness gross weight 3-5 times, drinking water are added to Semen Glyciness
6-8 times of gross weight, filters after beating, slagging-off；
（2）Mashing off：Bean milk water-bath is heated to into 90-100 DEG C, is cooled down after insulation 10-15min；
（3）Cut and mix：Bean milk and soybean protein isolate after cooling has just been entered cutmixer low speed cut to mix 20-50s, treated that albumen moistens completely
Cut after wet at a high speed and mix 2-5min；Add soybean oil to cut at a high speed and mix 2-5min, add corn starch, transglutaminase to cut and mix 3-
5min；
（4）Seasoning and fill：By step（3）Resulting material is sufficiently mixed rear fill with leftover materials；
（5）Insulation：Will（4）Molding cocktail sausage after gained fill is incubated 1-2h in being put into 45-55 DEG C of water-bath；
（6）Steam：Obtained bean curd sausage is put in 80-85 DEG C of water-bath and steams 25-35min；
（7）Cooling：By product cooling to room temperature after the completion of steaming；
（8）Packaging：Product is vacuum-packed；
（9）Sterilization：Bean curd sausage after packaging is sterilized at 120 DEG C 15-25min, leisure bean curd sausage is obtained.
Beneficial effects of the present invention：
Bean curd sausage flavor in the present invention is unique, delicate mouthfeel, the bean milk that its raw material is made for Semen Glyciness, and bean milk is the high blood of preventing and treating
The ultimate food of the diseases such as fat, hypertension, arteriosclerosis, iron deficiency anemia, asthma, containing abundant vegetable protein and phospholipid,
Also contain vitamin B1, B2 and nicotinic acid, also containing mineral such as ferrum, calcium in bean milk.Processing technique of the present invention is simple, is vast disappearing
The person of expense provides nutrition again healthy delicious leisure food.
Specific embodiment
A kind of bean curd vegetarian sausage, it is characterised in that be made up of the raw material of following weight portion：Semen Glyciness 100, drinking water 800,
Soybean protein isolate 10, soybean oil 5, corn starch 4, salt 1, transglutaminase 0.2, Fructus Capsici powder 3, Fructus Foeniculi 1, Zanthoxyli Bungeani powder 2,
Sucus Zingberis 5.
The preparation method of the bean curd vegetarian sausage, comprises the following steps：
（1）Beating：Semen Glyciness are cleaned, and add the drinking water immersion 8-12h of Semen Glyciness gross weight 3-5 times, drinking water are added to Semen Glyciness
6-8 times of gross weight, filters after beating, slagging-off；
（2）Mashing off：Bean milk water-bath is heated to into 90-100 DEG C, is cooled down after insulation 10-15min；
（3）Cut and mix：Bean milk and soybean protein isolate after cooling has just been entered cutmixer low speed cut to mix 20-50s, treated that albumen moistens completely
Cut after wet at a high speed and mix 2-5min；Add soybean oil to cut at a high speed and mix 2-5min, add corn starch, transglutaminase to cut and mix 3-
5min；
（4）Seasoning and fill：By step（3）Resulting material is sufficiently mixed rear fill with leftover materials；
（5）Insulation：Will（4）Molding cocktail sausage after gained fill is incubated 1-2h in being put into 45-55 DEG C of water-bath；
（6）Steam：Obtained bean curd sausage is put in 80-85 DEG C of water-bath and steams 25-35min；
（7）Cooling：By product cooling to room temperature after the completion of steaming；
（8）Packaging：Product is vacuum-packed；
（9）Sterilization：Bean curd sausage after packaging is sterilized at 120 DEG C 15-25min, leisure bean curd sausage is obtained.
Claims (2)
1. a kind of bean curd vegetarian sausage, it is characterised in that be made up of the raw material of following weight portion：Semen Glyciness 80-100, drinking water 600-
800th, soybean protein isolate 5-10, soybean oil 5-8, corn starch 4-10, salt 1-3, transglutaminase 0.2-0.4, Fructus Capsici
Powder 3-6, Fructus Foeniculi 1-2, Zanthoxyli Bungeani powder 2-3, Sucus Zingberis 5-8.
2. a kind of preparation method of bean curd vegetarian sausage as claimed in claim 1, it is characterised in that comprise the following steps：
（1）Beating：Semen Glyciness are cleaned, and add the drinking water immersion 8-12h of Semen Glyciness gross weight 3-5 times, drinking water are added to Semen Glyciness
6-8 times of gross weight, filters after beating, slagging-off；
（2）Mashing off：Bean milk water-bath is heated to into 90-100 DEG C, is cooled down after insulation 10-15min；
（3）Cut and mix：Bean milk and soybean protein isolate after cooling has just been entered cutmixer low speed cut to mix 20-50s, treated that albumen moistens completely
Cut after wet at a high speed and mix 2-5min；Add soybean oil to cut at a high speed and mix 2-5min, add corn starch, transglutaminase to cut and mix 3-
5min；
（4）Seasoning and fill：By step（3）Resulting material is sufficiently mixed rear fill with leftover materials；
（5）Insulation：Will（4）Molding cocktail sausage after gained fill is incubated 1-2h in being put into 45-55 DEG C of water-bath；
（6）Steam：Obtained bean curd sausage is put in 80-85 DEG C of water-bath and steams 25-35min；
（7）Cooling：By product cooling to room temperature after the completion of steaming；
（8）Packaging：Product is vacuum-packed；
（9）Sterilization：Bean curd sausage after packaging is sterilized at 120 DEG C 15-25min, leisure bean curd sausage is obtained.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610918640.XA CN106561835A (en) | 2016-10-21 | 2016-10-21 | Bean curd vegetarian sausage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610918640.XA CN106561835A (en) | 2016-10-21 | 2016-10-21 | Bean curd vegetarian sausage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106561835A true CN106561835A (en) | 2017-04-19 |
Family
ID=58534020
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610918640.XA Pending CN106561835A (en) | 2016-10-21 | 2016-10-21 | Bean curd vegetarian sausage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106561835A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107624875A (en) * | 2017-09-19 | 2018-01-26 | 山东御馨生物科技有限公司 | A kind of high Q senses bean curd and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102362667A (en) * | 2011-10-14 | 2012-02-29 | 李灵群 | Soybean vegetarian sausage and manufacture method thereof |
| CN104938642A (en) * | 2015-06-04 | 2015-09-30 | 河南省科瑞食品技术有限公司 | Method for preparing brittle vegetarian sausages by using isolated soy proteins |
| CN105285137A (en) * | 2014-07-01 | 2016-02-03 | 黄鑫 | Tofu sausage and production method thereof |
| CN105831642A (en) * | 2016-03-31 | 2016-08-10 | 田家丰 | Soybean and vegetable sausages and preparation method thereof |
-
2016
- 2016-10-21 CN CN201610918640.XA patent/CN106561835A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102362667A (en) * | 2011-10-14 | 2012-02-29 | 李灵群 | Soybean vegetarian sausage and manufacture method thereof |
| CN105285137A (en) * | 2014-07-01 | 2016-02-03 | 黄鑫 | Tofu sausage and production method thereof |
| CN104938642A (en) * | 2015-06-04 | 2015-09-30 | 河南省科瑞食品技术有限公司 | Method for preparing brittle vegetarian sausages by using isolated soy proteins |
| CN105831642A (en) * | 2016-03-31 | 2016-08-10 | 田家丰 | Soybean and vegetable sausages and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107624875A (en) * | 2017-09-19 | 2018-01-26 | 山东御馨生物科技有限公司 | A kind of high Q senses bean curd and preparation method thereof |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170419 |
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| RJ01 | Rejection of invention patent application after publication |