CN106605845A - Double protein beef product and production technology thereof - Google Patents
Double protein beef product and production technology thereof Download PDFInfo
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- CN106605845A CN106605845A CN201510698511.XA CN201510698511A CN106605845A CN 106605845 A CN106605845 A CN 106605845A CN 201510698511 A CN201510698511 A CN 201510698511A CN 106605845 A CN106605845 A CN 106605845A
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- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 71
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 21
- 235000018102 proteins Nutrition 0.000 claims abstract description 70
- 238000000465 moulding Methods 0.000 claims abstract description 17
- 238000002156 mixing Methods 0.000 claims abstract description 15
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 10
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 10
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- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 claims description 6
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- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical group C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 claims description 2
- 238000007654 immersion Methods 0.000 claims description 2
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- 244000052616 bacterial pathogen Species 0.000 claims 1
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- WPPDXAHGCGPUPK-UHFFFAOYSA-N red 2 Chemical group C1=CC=CC=C1C(C1=CC=CC=C11)=C(C=2C=3C4=CC=C5C6=CC=C7C8=C(C=9C=CC=CC=9)C9=CC=CC=C9C(C=9C=CC=CC=9)=C8C8=CC=C(C6=C87)C(C=35)=CC=2)C4=C1C1=CC=CC=C1 WPPDXAHGCGPUPK-UHFFFAOYSA-N 0.000 claims 1
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- 239000004278 EU approved seasoning Substances 0.000 description 1
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
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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
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention belongs to the field of food processing, particularly relates to a double protein beef product and a production technology thereof, and aims to solve the technical problem of providing the double protein beef product and the production technology thereof. The obtained double protein beef product is like wound silk and has chewiness, minced beef is soft and tender, and two different tastes appear alternately in the mouth. Compared with the single taste of existing products, the taste of the double protein beef product is very different and can perfectly imitate the taste of pure beef. The production technology of the double protein beef product comprises the following steps: A, textured soybean protein rehydrating; B, textured soybean protein dehydrating; C, textured soybean protein thread dividing; D, minced beef preparing; E, material mixing and blending, and molding; F, baking; and G, molding to prepare the finished products.
Description
Technical field
The invention belongs to food processing field, and in particular to a kind of double protein beef product and its production technology.
Background technology
Plant wire-drawing protein is phytoprotein Jing special process production and processings, and the fibre with similar meat fiber texture for being formed
Dimension shape vegetable protein.Plant wire-drawing protein is to rise in developed countries such as America and Europes the sixties in 20th century, because of its protein content
Height is without cholesterol, and the fiber sense with meat, with low cost, may replace higher fatty acid, high heat meat product, also known as " imitative
True meat "；China starts textured soybean protein occur from the nineties in 20th century, experiences the development of more than 10 years, now plant wire drawing
The industry of albumen is in its effectiveness.Plant wire-drawing protein general state is dry faint yellow solid content, moisture about 10%,
Water activity Aw about 0.43.If dropped it off steeped a few minutes in water, will be fluffy, like half-mature common lean meat.
Wire-drawing protein component list is as follows：
The wire-drawing protein component list of table 1
| Composition | Percentage value |
| Moisture | Less than 12 |
| Protein (N*6.25) | 50～80 |
| Fat | 0.2～0.5 |
| Carbohydrate | 20～25 |
| Dietary fiber | 4～8 |
| Ash | 3～5 |
Current data shows that the classification of plant wire-drawing protein is divided by its structure, there is a crin type, filament type, soft wire type,
Hard wire type, stripped thread, puckery silk etc., according to different wire type structures and the tension intensity of silk, there is multiple combination appliable plant wire drawing egg
Ham sausage, meat stuffing, dried beef and canned food etc. can be produced in vain, and the food of making does not have substantially in mouthfeel with common meat product
There is a difference, but the price of plant wire-drawing protein just corresponds to the 1/5 of thin pork, protein content is but equivalent to fish, meat, egg
2-3 times.
But because it lacks nutritional labeling necessary to the human bodies such as methionine, therefore occur in that what vegetable protein was combined with meat proteins on market
Product with supplement vegetable protein shortage nutritional labeling composition.Modern technology development is more and more faster so that wire-drawing protein mouth
Sense becomes closer to meat proteins, but but cannot be completely the same, such as：Original meat-like flavor cannot be imitated, additive need to be added
To improve mouthfeel；Lack the alternate mouthfeel of the girth of a garment；Beef fleshy fiber is thick and compact, and this is emulation meat in current technology field
In it is irreplaceable；The two is easily identified when causing edible because of various reasons.
The content of the invention
Technical problem solved by the invention is to provide a kind of double protein beef product and its production technology, present invention gained double protein
Beef product, the winding of silk silk, with chewiness, meat paste is soft and soft, and two kinds of different mouthfeels are alternately present back and forth in oral cavity,
The mouthfeel single with existing product be one and differ greatly from, can be with the perfect mouthfeel for imitating pure beef.
The production technology of double protein beef product of the present invention comprises the steps：
A, wire-drawing protein rehydration：Wire-drawing protein adds 3-5 times to measure immersion 40-50 minute rehydrations in water；
B, wire-drawing protein dehydration：Wire-drawing protein after step A gained rehydration is suppressed to dehydration, obtains being dehydrated wire-drawing protein；
C, wire-drawing protein tear silk open：Step B gained dehydration wire-drawing protein tears silk open to a diameter of 1-3.5mm, obtains wire-drawing protein silk；
D, to prepare beef rotten：Agent of rendering palatable, fumet, preservative, flavouring agent, antioxidant is added to make beef gruel in beef；
E, mixing, molding：Beef shredding, after, step C gained wire-drawing protein silk rotten with step D gained beef mixes
It is compressed into tablet form；
F, baking：The baking in Fumigator, the parameter that 3. 2. 1. following steps arranged for Fumigator：
1. it is dried：85 DEG C～95 DEG C of baking temperature, 88～95 DEG C of central temperature, humidity 20%～30%, 240～245min of time；
2. steaming and decocting：85 DEG C～95 DEG C of boiling temperature, 88～95 DEG C of central temperature, humidity 95～99%, 25～35min of time；
3. it is dried：85 DEG C～95 DEG C of baking temperature, 88～95 DEG C of central temperature, humidity 25～35%, time 150-180min；
G, molding：By the product cutting molding after baking, obtain final product.
In above-mentioned technical proposal, step A wire-drawing protein rehydration preferably adds 3 times of amount water to carry out rehydration using wire-drawing protein.
In above-mentioned technical proposal, the dehydration standard of step B is：Handss are pinched no moisture and are oozed out.
In above-mentioned technical proposal, step C tears the conventional treatment mode that silk is this area open, can tear silk open or manually tear silk open using a machine is torn open
Realize.
When wherein, using a thread machine is torn open, vegetable protein after dehydration can be torn open silk using a machine of tearing open, the machine of mistake is beaten after silk 7-10 time, tiles
After toasted, tiling thickness is 10-15mm, after baking mixing carry out it is secondary break silk 7-10 time, obtain final product wire-drawing protein silk.Tear open
The baking temperature is 60～70 DEG C during silk, and baking time is 15～25min.
In above-mentioned technical proposal, the beef that step D and E are used needs pretreatment：Remove fascia, fat and the Os Bovis seu Bubali of beef.
In above-mentioned technical proposal, molding described in step E refers to that beef is rotten, the mixture of wire-drawing protein silk is pressed into by sliced beef
Thickness is the tablet of 8～10mm.
In above-mentioned technical proposal, can be sterilized using microwave after the molding of step G.Wherein, the parameter of microwave sterilizating is：
12～18KW, 98～102 DEG C, 3-5m/min.
In above-mentioned technical proposal, during the molding of step G, with dusting flavouring agent can be added to improve double protein beef product of the present invention
Taste.
Dusting described in step G is at least one in Fructus Capsici powder, hot spicy powder, the braised powder of Italian red.
Preferably, when being used in mixed way with Fructus Capsici powder, hot spicy powder, the braised powder of Italian red, its weight proportion is：
The braised powder 4-8 parts of Italian red
Hot spicy powder 1-3 part
Fructus Capsici powder 1-3 parts
Most preferably, with Fructus Capsici powder, hot spicy powder, Italian red is braised be used in mixed way when, its weight proportion is：
6 parts of the braised powder of Italian red
2 parts of hot spicy powder
2 parts of Fructus Capsici powder
Concrete consumption such as can adjust the consumption of Fructus Capsici powder suitably to adjust according to design taste according to different tastes, make micro-
It is peppery, in peppery, special peppery mouthfeel.
Dusting amount for product gross weight 0.5-1.5, preferably 1%.Specifically, between being sterilized using microwave after shaping
Every opening microwave tube interval dusting.
In above-mentioned technical proposal, step D prepares rotten agent of rendering palatable, fumet, preservative, flavouring agent, the antioxidation for adding of beef
Agent is respectively：
Agent of rendering palatable is at least one in hydrolyzing plant albumen, soybean protein concentrate (S110).
When both are used in mixed way, by 2.8 parts of calculating of beef in beef gruel, its weight proportion is：
Hydrolyzing plant albumen 0.4-0.8 parts
Soybean protein concentrate 0.1-0.5 parts.
Preferably, when both are used in mixed way, by 2.8 parts of calculating of beef in beef gruel, its weight proportion is：
0.6 part of hydrolyzing plant albumen
0.3 part of soybean protein concentrate.
Fumet is at least one in vanillin, maltodextrin, Kang Hong KH-5 Carnis Gallus domesticus powder.
When three is used in mixed way, by 2.8 parts of calculating of beef in beef gruel, its weight proportion is：
Vanillin 8-12 parts
Maltodextrin 0.1-0.5 parts
Kang Hong KH-5 Carnis Gallus domesticus powder 0.01-0.06 parts
Preferably, when three is used in mixed way, by 2.8 parts of calculating of beef in beef gruel, its weight proportion is：
10 parts of vanillin
0.3 part of maltodextrin
0.04 part of Kang Hong KH-5 Carnis Gallus domesticus powder
The preservative is at least one in sodium D-isoascorbate, dehydroactic acid sodium.
When both are used in mixed way, by 2.8 parts of calculating of beef in beef gruel, its weight proportion is：
Sodium D-isoascorbate 10-15 parts
Dehydroactic acid sodium 10-15 part
Preferably, when both are used in mixed way, by 2.8 parts of calculating of beef in beef gruel, its weight proportion is：
13 parts of sodium D-isoascorbate
13 parts of dehydroactic acid sodium
Special instruction, total consumption of preservative should meet the regulation of state food standard.
Flavouring agent is in white sugar, edible salt, maltose syrup, pot-stewed fowl flavouring cream, fried Fructus Capsici powder, chilli oil, capsicum oleoresin
It is at least one.
Wherein, pot-stewed fowl flavouring cream is used to tart up；Fried Fructus Capsici powder is hot pepper sauce.
Meanwhile, salt also has salting out, protein denaturation can be made, beneficial to digestion.
Wherein, white sugar, edible salt, maltose syrup, pot-stewed fowl flavouring cream, fried Fructus Capsici powder, chilli oil, capsicum oleoresin coordinate and make
Used time, by 2.8 parts of calculating of beef in beef gruel, its weight proportion is：
Preferably, by 2.8 parts of calculating of beef in beef gruel, its weight proportion is：
Antioxidant is sodium lactate.It is also used as humectant metaphosphate to use.
During step E mixing, sliced beef, beef is rotten, the weight proportion of wire-drawing protein silk is：
Sliced beef 6-10 parts
Beef gruel 10-14 parts
Protein filament 6-9 part；
Preferably, sliced beef, beef is rotten, the weight proportion of wire-drawing protein silk is：
8 parts of sliced beef
Beef is rotten 11.7 parts
7.6 parts of Protein filament.
During step E mixing, the seasonings such as Chinese liquor or Semen Sesami can also be added.As Chinese liquor can be used for deodorization, Semen Sesami is used to carry
It is fragrant.
By 8 parts of calculating of sliced beef, its weight proportion is：
Chinese liquor 0.1-0.5 parts
Semen Sesami 0.5-3 parts
Preferably, by 8 parts of calculating of sliced beef, its weight proportion is：
0.25 part of Chinese liquor
1.6 parts of Semen Sesami.
The advantage of double protein beef product production technology of the present invention is：Meat proteins balance human body institute in combination with vegetable protein
The nutrition of needs；It is to be mixed with wire-drawing protein with raw meat, but pretreatment has all been carried out to raw meat and wire-drawing protein, will
Beef shredding makes meat paste to reduce the well-done time of meat product, thread wire-drawing protein is blended into, while processed so that
It is more uniform that vegetable protein and meat proteins mix, and is unified in mouthfeel, obtains the double protein of the good compound mouthfeel of chewiness
Beef product；Beef shredding is made meat paste and reduces total cooking time, at the same processed cause to be combined with vegetable protein it is even closer,
Production technology of the present invention ensure that the processed degree of formula incessantly, also without worrying some bad mouthfeels produced because overdone and wind
Taste.
Specific embodiment
By the following examples the specific embodiment of form, is described in further detail again to the above of the present invention, says
It is bright but do not limit the present invention.
Impact of the beef of the different degrees of raw and cooked of experiment one to mouthfeel
Sample 1
(1) finishing segmentation：Beef after defrosting is removed fascia, fat and Os Bovis seu Bubali.And it is divided into the cube meat of 5*5cm；
(2) shredding：The beef split cuts into a diameter of 6mm with the shredded meat machine cutting three times of 5mm width or with meat grinder
Diced beef；
(3) rehydration：Wire-drawing protein is added in cold boiling water, by vegetable protein weight：Water weight=1:3, soak 40-50 minutes；
(4) it is dehydrated:Rehydration albumen is pulled out and is fitted in clean quantitative basket, using press 10s is suppressed, form dehydrated protein；
(5) silk is torn open：Vegetable protein after dehydration is torn open silk using a machine of tearing open, the machine of mistake is beaten after silk 7-10 time, is entirely layered on stainless
On steel baking tray, it is placed in unwheeling and pushes drying room and toasted, spread disc thickness 10-15mm, lower wall mixing after baking carries out secondary beating
Silk 7-10 time；
(6) meat paste is processed：Beef is put in cutmixer and makes meat paste；
(7) mix：Using trough type mixing machine, first sliced beef is poured into, open stirring, then pour beef gruel into, rotated forward
30s, inverts 20s, 2 times repeatedly, sliced beef is mixed thoroughly with beef gruel；Protein filament is slowly sprinkled into again, rotates forward 30s,
Reversion 20s, 4 times repeatedly；
(8) molding：By a piece of oiliness paper on mold bottom pad, 550 ± 5g beef is added, then a piece of oiliness paper is spread on surface,
It is compressing using press；
(9) baking：The beef for suppressing is pushed into Fumigator carries out baking, and semi-finished product moisture Control is in 16～23% steps：
1. drying parameter is：90 DEG C of baking temperature, 90 DEG C of central temperature, humidity 30%, time 240min；
2. steaming and decocting parameter is：90 DEG C of boiling temperature, 90 DEG C of central temperature, humidity 99%, time 30min；
3. drying parameter is：90 DEG C of baking temperature, 90 DEG C of central temperature, humidity 30%, time 150-180min；
(10) by 10*10*10mm, weight is to carry out microwave sterilizating after 1.3-1.5/ grain pelletizings, is got product.
Then, according to the method described above, pretreated diced beef boiled to medium well, medium rare, three ripe, Ran Houyu respectively
Protein filament and meat paste are mixed, stirring, and molding obtains sample 2,3,4, according still further to said method, without Protein filament,
Diced beef and meat paste are mixed, stirring, molding obtains sample 5；Main baking condition difference is shown in Table 2：
Table 2
| Beef cooking level | Cooking time | |
| Sample 1 | Raw beef (silk containing wire-drawing protein) | 420min-450min |
| Sample 2 | It is medium well | 80～90min |
| Sample 3 | It is medium rare | 220～235min |
| Sample 4 | Three is ripe | 340～360min |
| Sample 5 | Raw beef (does not contain wire-drawing protein silk) | 420min-450min |
Taste test：
For sample 1-5, have selected 20 people and foretaste 5 samples, beany flavor, chewy texture etc. have been investigated respectively, carry out mouthfeel evaluation
Using score form 0-5 point：Beany flavor weight is 5 points, and light is 0 point；Chewy texture 1-5 point：Good chewing is 5 points, and chewy texture difference is 1
Point.
Statistical data is shown in Table 3：
Table 3
Mouthfeel evaluation result：The beef granules for producing as stated above, meat albumen winds with wire-drawing protein silk silk in sample 1, makes up
The chewy texture that vegetable protein brings is not enough, reduces beany flavor, and taste bud can not be identified both differences so that on products taste
Unification is arrived.Almost can match in excellence or beauty with sample 5.Ripe from 8 layers, 5 is ripe, and the sliced beef of 3 maturations is used as raw material, i.e. sample
2nd, 3,4, product beany flavor is heavier, and chewy texture difference is very big, and beef used is more ripe, feels more obvious.
Texture instrument data monitoring is analyzed：
This experiment is respectively compared the product that cold cuts, medium rare raw meat, raw meat and material are mixed, each finished product decile
Into 3 parts, per part of data measured by 9 methods (product being divided into into 9 parts, per part of measurement takes its meansigma methods 3 times),
The results are shown in Table 4, table 5, table 6.
The cold cuts of table 4 and wire-drawing protein mixing Texture instrument measurement data
The medium beef of table 5 and wire-drawing protein mixing Texture instrument measurement data
The raw beef of table 6 and wire-drawing protein mixing Texture instrument measurement data
Conclusion：Can be seen that by upper form, the blended product of raw beef and wire-drawing protein, it is higher than cold cuts to chew colloidality and coherency
Mixing.
Special instruction, the auxiliary addition property composition beyond the beef that uses of the present invention, such as prepare the rotten agent of rendering palatable of beef, fumet,
Preservative, flavouring agent, antioxidant, the Chinese liquor, Semen Sesami in mixing, flavouring agent is commonly used in the art used in dusting
Additive, can be by obtaining to market channel purchase, the difference of producer only has an impact to the taste of product, but do not affect this
The effect of the imitation beef mouthfeel that invention core process is realized.
Claims (10)
1. the production technology of double protein beef product, it is characterised in that：Comprise the steps：
A, wire-drawing protein rehydration：Wire-drawing protein adds 3-5 times to measure immersion 40-50 minute rehydrations in water；
B, wire-drawing protein dehydration：Wire-drawing protein after step A gained rehydration is suppressed to dehydration, obtains being dehydrated wire-drawing protein；
C, wire-drawing protein tear silk open：Step B gained dehydration wire-drawing protein tears silk open to a diameter of 1-3.5mm, obtains wire-drawing protein silk；
D, to prepare beef rotten：Agent of rendering palatable, fumet, preservative, flavouring agent, antioxidant is added to make beef gruel in beef；
E, mixing, molding：Beef shredding, after, step C gained wire-drawing protein silk rotten with step D gained beef mixes
It is compressed into tablet form；
F, baking：The baking in Fumigator, wherein：
1. it is dried：85 DEG C～95 DEG C of baking temperature, 88～95 DEG C of central temperature, humidity 20%～30%, 240～245min of time；
2. steaming and decocting：85 DEG C～95 DEG C of boiling temperature, 88～95 DEG C of central temperature, humidity 95～99%, 25～35min of time；
3. it is dried：85 DEG C～95 DEG C of baking temperature, 88～95 DEG C of central temperature, humidity 25～35%, time 150-180min；
G, molding：By the product cutting molding after baking, obtain final product.
2. the production technology of double protein beef product according to claim 1, it is characterised in that：Step A wire-drawing protein
Rehydration adds 3 times of amount water to carry out rehydration using wire-drawing protein.
3. the production technology of double protein beef product according to claim 1, it is characterised in that：Step C tears silk employing open
Tear a machine open or manually tear silk open.
4. the production technology of double protein beef product according to claim 1, it is characterised in that：Molding described in step E is
By sliced beef, beef is rotten, the mixture of wire-drawing protein silk is pressed into the tablet that thickness is 8～10mm.
5. the production technology of double protein beef product according to claim 1, it is characterised in that：Adopt after the molding of step G
Killing germs by microwave.
6. the production technology of the double protein beef product according to any one of claim 1-5, it is characterised in that：Step D system
The agent of rendering palatable of standby beef gruel addition, fumet, preservative, flavouring agent, antioxidant are respectively：
It is described to render palatable agent at least one in hydrolyzing plant albumen, soybean protein concentrate；Preferably, when both are used in mixed way,
By 2.8 parts of calculating of beef in beef gruel, its weight proportion is：
Hydrolyzing plant albumen 0.4-0.8 parts
Soybean protein concentrate 0.1-0.5 parts；
Most preferably, when both are used in mixed way, by 2.8 parts of calculating of beef in beef gruel, its weight proportion is：
0.6 part of hydrolyzing plant albumen
0.3 part of soybean protein concentrate；
The fumet is at least one in vanillin, maltodextrin, Kang Hong KH-5 Carnis Gallus domesticus powder；Preferably, three's mixing
When using, by 2.8 parts of calculating of beef in beef gruel, its weight proportion is：
Vanillin 8-12 parts
Maltodextrin 0.1-0.5 parts
Kang Hong KH-5 Carnis Gallus domesticus powder 0.01-0.06 parts；
Most preferably, when three is used in mixed way, by 2.8 parts of calculating of beef in beef gruel, its weight proportion is：
10 parts of vanillin
0.3 part of maltodextrin
0.04 part of Kang Hong KH-5 Carnis Gallus domesticus powder；
The preservative is at least one in sodium D-isoascorbate, dehydroactic acid sodium；Preferably, when both are used in mixed way,
By 2.8 parts of calculating of beef in beef gruel, its weight proportion is：
Sodium D-isoascorbate 10-15 parts
Dehydroactic acid sodium 10-15 part；
Most preferably, when both are used in mixed way, by 2.8 parts of calculating of beef in beef gruel, its weight proportion is：
13 parts of sodium D-isoascorbate
13 parts of dehydroactic acid sodium；
The flavouring agent is white sugar, edible salt, maltose syrup, pot-stewed fowl flavouring cream, fried Fructus Capsici powder, chilli oil, capsicum oleoresin
In at least one；Preferably, white sugar, edible salt, maltose syrup, pot-stewed fowl flavouring cream, fried Fructus Capsici powder, chilli oil, Fructus Capsici
When oleoresin is used cooperatively, by 2.8 parts of calculating of beef in beef gruel, its weight proportion is：
Most preferably, by 2.8 parts of calculating of beef in beef gruel, its weight proportion is：
The antioxidant is sodium lactate.
7. the production technology of the double protein beef product according to any one of claim 1-5, it is characterised in that：Step E is mixed
When closing spice, sliced beef, beef is rotten, the weight proportion of wire-drawing protein silk is：
Sliced beef 6-10 parts
Beef gruel 10-14 parts
Protein filament 6-9 part；
Preferably, sliced beef, beef is rotten, the weight proportion of wire-drawing protein silk is：
8 parts of sliced beef
Beef is rotten 11.7 parts
7.6 parts of Protein filament.
8. the production technology of the double protein beef product according to any one of claim 1-5, it is characterised in that：Step E is mixed
When closing spice, Chinese liquor or Semen Sesami are added；
Preferably, when being used in mixed way the two, by 8 parts of calculating of sliced beef, its weight proportion is：
Chinese liquor 0.1-0.5 parts
Semen Sesami 0.5-3 parts
Preferably, by 8 parts of calculating of sliced beef, its weight proportion is：
0.25 part of Chinese liquor
1.6 parts of Semen Sesami.
9. the production technology of the double protein beef product according to any one of claim 1-5, it is characterised in that：Step G exists
Dusting during molding；
Wherein, the dusting be Fructus Capsici powder, hot spicy powder, Italian red it is braised at least one；
Preferably, when being used in mixed way with Fructus Capsici powder, hot spicy powder, the braised powder of Italian red, by 8 parts of calculating of sliced beef, its weight is matched somebody with somebody
Than for：
The braised powder 4-8 parts of Italian red
Hot spicy powder 1-3 part
Fructus Capsici powder 1-3 parts；
Most preferably, when being used in mixed way with Fructus Capsici powder, hot spicy powder, the braised powder of Italian red, by 8 parts of calculating of sliced beef, its weight
Proportioning is：
6 parts of the braised powder of Italian red
2 parts of hot spicy powder
2 parts of Fructus Capsici powder.
10. production technology described in any one of claim 1-9 prepare obtained by double protein beef product.
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| CN111631270A (en) * | 2020-06-19 | 2020-09-08 | 江南大学 | Clamping device and raw material wire detaching device and method applying same |
Citations (2)
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|---|---|---|---|---|
| US20080044532A1 (en) * | 2005-04-28 | 2008-02-21 | Sigma Alimentos, S.A. De C.V. | Method for the preparation of meat and vegetable protein based substitute food products |
| CN102551075A (en) * | 2010-12-14 | 2012-07-11 | 山东莱州大家乐食品有限公司 | Protein-compounded jerky and preparation method thereof |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20080044532A1 (en) * | 2005-04-28 | 2008-02-21 | Sigma Alimentos, S.A. De C.V. | Method for the preparation of meat and vegetable protein based substitute food products |
| CN102551075A (en) * | 2010-12-14 | 2012-07-11 | 山东莱州大家乐食品有限公司 | Protein-compounded jerky and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111631270A (en) * | 2020-06-19 | 2020-09-08 | 江南大学 | Clamping device and raw material wire detaching device and method applying same |
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