CN106942387A - Plain dried pork slice and preparation method thereof - Google Patents
Plain dried pork slice and preparation method thereof Download PDFInfo
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- CN106942387A CN106942387A CN201611081728.7A CN201611081728A CN106942387A CN 106942387 A CN106942387 A CN 106942387A CN 201611081728 A CN201611081728 A CN 201611081728A CN 106942387 A CN106942387 A CN 106942387A
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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 kind of plain dried pork slice, in parts by weight, its raw material components is：65 125 parts of drinking water, 12 15 parts of textured soybean protein, 10 15 parts of soybean protein isolate, 10 15 parts of konjaku flour, 8 15 parts of soybean oil, double 8 15 parts of the starch of phosphate, make soy sauce 5 10 parts, 5 10 parts of malt syrup, 5 10 parts of fish sauce, 25 parts of yeast extract, 25 parts of edible salt, 15 parts of spice, 15 parts of chrysanthemum, 15 parts of flavoring essence spices.It is an advantage of the invention that：Mouthfeel is good, good appearance, and cost is relatively low.The invention also discloses the preparation method of the plain dried pork slice.
Description
Technical field
The present invention relates to food technology field, more particularly, to a kind of plain dried pork slice.The invention further relates to the plain dried pork slice
Preparation method.
Background technology
Dried pork slice be using fresh lean pork as raw material, it is sliced pickle after dry baking a kind of high-grade meat system
Bright-coloured brownish red is presented in product, color and luster, with delicious flavour, it is sweet in it is micro- it is salty, fragrance is strong and enjoys endless aftertastes, be not required to cook and nitre
The less residue of hydrochlorate, instant, the features such as being easy to carry and be easy to preserve.
However, so cuisines are only hung back for vegetarian.Meanwhile, the higher cost of dried pork slice,
Hindering it to a certain extent turns into popular cuisines.
The content of the invention
It is an object of the invention to provide a kind of plain dried pork slice, it has, and mouthfeel is good, good appearance, and lower-cost spy
Point.The invention also discloses the preparation method of the plain dried pork slice.
The technical solution adopted in the present invention is：
Plain dried pork slice, in parts by weight, its raw material components is：
Optimization, in parts by weight, the raw material components of plain dried pork slice are：
The preparation method of plain dried pork slice, comprises the following steps：
(1) got the raw materials ready according to component requirements；
(2) plate that customization height is 5-15cm, and plate each other can be overlapping；
(3) textured soybean protein is soaked, be dehydrated, torn open after silk, addition is made soy sauce, malt syrup, fish sauce, yeast are extracted
Stir to form textured soybean protein's pretreatment product after thing, edible salt, spice, chrysanthemum, flavoring essence spices；
(4) in parts by weight, 5-7 times of drinking water is added in soybean protein isolate, is cut at a high speed and is mixed 4-6min and break into breast
Change shape, konjaku flour, the double starch of phosphate, soybean oil are then put into cutmixer, and the soybean protein isolate emulsified is together again
Cut at a high speed and mix 4-6min and break into emulsification shape, then, add TG enzymes and cut at a high speed again and mix 1-3min and discharge that to form soybean protein isolate pre-
Item for disposal, wherein, it is 2500-3500rmp that the rotating speed mixed is cut at a high speed；
(5) textured soybean protein is pre-processed into product, soybean protein isolate and pre-processes product, remaining drinking water, condiment together
Discharging in 3-5 minutes, which is sufficiently stirred for, in mixer forms semi-finished product；
(6) put ready tray bottom wall well film, semi-finished product are placed on film, it is ensured that the thickness of semi-finished product exists
70-90mm, but blank thickness will be less than the height of plate, then, film be covered on semi-finished product, be put into temperature for 0-4 DEG C
Freezer in stand 10-14 hours, put together multiple plates are overlapping, and the top ballast, refrigerated during standing
Cheng Hou, places into freezer adfreezing；
(7) half product of adfreezing is cut into 1-3mm thin slice with slicer, then by thin slice in the time no more than 1min
Half product of excessively complete microwave, is then placed on drip pan by interior process of passing through tunnel type micro-wave machine, is toasted in the drying room of 60-80 DEG C of push-in
40-50min formation heating finished products；
(8) heating finished product is cooled into finished product.
Advantage for present invention is：
1st, mouthfeel is good, good appearance.The plain dried pork slice of the present invention makes full use of textured soybean protein's fiber sense by lean meat
Fiber mouthfeel is embodied；By adding fish sauce, product is set to show the distinctive local flavor as dried pork slice.Meanwhile, it is common
Meat or fish dried pork slice is typically all dark reddish brown, and without translucent portion, and konjaku composition shows half after the plain dried pork slice baking of the present invention
Transparence, it appears that have fat meat in lean meat, bright color is more vivid, increases appetite.Meat or fish dried pork slice with the addition of to reduce cost
A certain amount of starch, causes mouthfeel tacky or hardens, the mouthfeel Microsoft of plain dried pork slice but not scarce chewy texture, does not glue oiliness.Meat or fish pork
Dried meat is that the stabilization and mouthfeel for ensuring product often add substantial amounts of sugar and water-loss reducer, causes product too sweet, feels sick of；Plain dried pork slice is matched somebody with somebody
There are good rehydration in textured soybean protein and konjaku in material, and product is maintained to good in moisture below 15%
Mouthfeel.
2nd, simple production process, low cost.The plain dried pork slice of the present invention can at least decline compared to meat or fish dried pork slice cost
50%.
3rd, it can carry out widening combination.The plain dried pork slice of the present invention in the preparation, sesame, sea can be equipped with as needed
The dispensings such as tongue, black pepper, can also increase the flavorings such as chilli powder, five-spice powder makes products taste more enrich.
Embodiment
Embodiment
Plain dried pork slice, its preparation comprises the following steps：
(1) got the raw materials ready according to component requirements.
I.e., in parts by weight, the parts by weight of each raw material components are respectively：65-125 parts of drinking water, textured soybean protein 12-
15 parts, 10-15 parts of soybean protein isolate, 10-15 parts of konjaku flour, 8-15 parts of soybean oil, double 8-15 parts of the starch of phosphate, equipment for making sauce
Oily 5-10 parts, 5-10 parts of malt syrup, 5-10 parts of fish sauce, 2-5 parts of yeast extract, 2-5 parts of edible salt, 1-5 parts of spice is high
Fine strain of millet is red 1-5 parts, 1-5 parts of flavoring essence spices, 1-3 parts of TG enzymes, the condiment of usual amounts.Different according to taste, condiment such as can be with
It is such as spicy and dispensing (such as sesame).
Such as, in parts by weight, the parts by weight of each raw material components are respectively：
65 parts of drinking water, 12 parts of textured soybean protein, 10 parts of soybean protein isolate, 10 parts of konjaku flour, 8 parts of soybean oil, phosphorus
Double 8 parts of the starch of acid esters, make soy sauce 5 parts, 5 parts of malt syrup, 5 parts of fish sauce, 2 parts of yeast extract, 2 parts of edible salt, spice 1
Part, 1 part of chrysanthemum, 1 part of flavoring essence spices, 1 part of TG enzymes, the condiment of usual amounts；
Or, 125 parts of drinking water, 15 parts of textured soybean protein, 15 parts of soybean protein isolate, 15 parts of konjaku flour, soybean oil
15 parts, double 15 parts of the starch of phosphate make soy sauce 10 parts, 10 parts of malt syrup, 10 parts of fish sauce, 5 parts of yeast extract, edible salt
5 parts, 5 parts of spice, 5 parts of chrysanthemum, 5 parts of flavoring essence spices, 3 parts of TG enzymes, the condiment of usual amounts；
Or, 100 parts of drinking water, 14 parts of textured soybean protein, 13 parts of soybean protein isolate, 13 parts of konjaku flour, soybean oil
12 parts, double 12 parts of the starch of phosphate make soy sauce 8 parts, 8 parts of malt syrup, 8 parts of fish sauce, 3 parts of yeast extract, edible salt 3
Part, 3 parts of spice, 3 parts of chrysanthemum, 3 parts of flavoring essence spices, 2 parts of TG enzymes, the condiment of usual amounts.
(2) plate that customization height is 5-15cm, and plate each other can be overlapping.Such as, the height of plate is
5cm, 8cm or 15cm.It is so-called overlapping to refer to that what plate can be in layer is stacked together.The height of so-called plate
As long as referring to depth in its disk.Thus, can be extruded without grinding tool, being stacked by the disk of a disk one can reach that bubble is removed in grinding tool extruding
Effect.
(3) textured soybean protein is soaked, be dehydrated, torn open after silk, addition is made soy sauce, malt syrup, fish sauce, yeast are extracted
Stir to form textured soybean protein's pretreatment product after thing, edible salt, spice, chrysanthemum, flavoring essence spices.The process
It can carry out at room temperature.
(4) in parts by weight, 5-7 times of drinking water is added in soybean protein isolate, is cut at a high speed and is mixed 4-6min and break into breast
Change shape.Such as, addition drinking water for soybean protein isolate 5,6 or 7 times, the time of mixing is cut at a high speed for 4,5 or 6min.Then by evil spirit
The double starch of taro powder, phosphate, soybean oil input cutmixer, and the soybean protein isolate emulsified are cut at a high speed mix 4-6min together again
Break into emulsification shape.Such as, cut at a high speed again together and mix 4,5 or 6min.Then, addition TG enzymes are cut at a high speed again mixes 1-3min discharging shapes
Product are pre-processed into soybean protein isolate.Such as, addition TG enzymes are cut at a high speed again mixes 1,2 or 3min.The key of the present invention is to pass through
The catalysis of TG enzymes, and the albumen in soybean protein isolate is major catalytic thing, and soybean protein isolate emulsification first is conducive into enzyme
It is sufficiently catalytic.Meanwhile, cutting the time of mixing should not grow, otherwise the quantity and activity of destructive enzyme.It is 2500- that so-called high speed, which cuts the rotating speed mixed,
3500rmp.Such as, mix rotating speed is cut for 2500,3000 or 3500rmp.
(5) textured soybean protein is pre-processed into product, soybean protein isolate and pre-processes product, remaining drinking water, condiment together
Discharging in 3-5 minutes, which is sufficiently stirred for, in mixer forms semi-finished product.Such as, 3,4 or 5min is stirred.Stirring is no more than 5min, otherwise
Separation albumen and enzymatic can solidify, be fixed up, and time length also can destructive enzyme activity.
(6) put ready tray bottom wall well film, semi-finished product are placed on film, it is ensured that the thickness of semi-finished product exists
70-90mm, but blank thickness will be less than the height of plate.That is, depending on the thickness of semi-finished product is as needed.Then, half
Film is covered on finished product, is put into the freezer that temperature is 0-4 DEG C and stands 10-14 hours.Such as, be put into temperature for 0,3 or 4 DEG C
Freezer in stand 10,12 or 14 hours.Put together during standing by multiple plates are overlapping, and the top ballast.It is cold
After the completion of Tibetan, freezer adfreezing is placed into.Wherein, the bubble in product can be squeezed out by stacking extruding, product structure is more stepped up
It is close.
(7) half product of adfreezing is cut into 1-3mm thin slice with slicer.Such as, sheet thickness is 1,2 or 3mm.Then
By thin slice within the time no more than 1min process of passing through tunnel type micro-wave machine.Then, half product of excessively complete microwave is placed on drip pan,
Baking 40-50min formation heating finished product in the drying room of 60-80 DEG C of push-in.Such as, it is pushed into 60 DEG C of drying room and toasts 50min, or
45min is toasted in person, the drying room of 70 DEG C of push-in, or, toast 50min in the drying room of 80 DEG C of push-in.Thus, reduce it is broken,
And ensure yield rate, it is to allow the color and luster of product to show secondly, if direct excessively oily color can be dark.In addition, baking can allow
Product is hyperchromic, and more preferably, bright color is an indispensable process to fuel-displaced rear products taste.
(8) heating finished product is cooled into finished product.At this point it is possible to carry out slice packaging.
Effect example
1st, mouthfeel and appearance test：
Volunteer 100 is collected, men and women half and half, the age is 18-45 Sui.Plain dried pork slice prepared by previous embodiment is provided
100 parts, certain commercially available 100 parts of brand meat or fish dried pork slice, every part is 300g, and all volunteers, every 1 part of volunteer are distributed at random
Plain dried pork slice, 1 part of meat or fish dried pork slice are foretasted and observed.Eating method is instant bagged.
As a result：
Think that profile is similar with commercially available meat or fish dried pork slice for 50, account for whole volunteers 50% (can not change here, because
Exceed 100) for 80+25；Think to compare 25 can more whetted the appetite than commercially available meat or fish dried pork slice, account for whole volunteers'
25%.Illustrate that the plain dried pork slice profile of the present invention is even better than meat or fish dried pork slice no less than meat or fish dried pork slice.
Think that mouthfeel is same as 55 of meat or fish dried pork slice, account for the 55% of whole volunteers；Think that mouthfeel is better than meat or fish dried pork slice
Account for 35, account for the 35% of whole volunteers.Illustrate that the plain dried pork slice mouthfeel of the present invention is no less than mixed dried pork slice and is even better than meat or fish
Dried pork slice.
2nd, cost accounting：
Through actual measuring and calculating, the cost of plain dried pork slice of the invention is between per kilogram 45--55 members, far below common meat or fish
The average level of dried pork slice per kilogram 70-120 members.
The preferred embodiments of the present invention are the foregoing is only, are not intended to limit the scope of the invention, it is every to utilize
Equivalent structure or equivalent flow conversion that present specification is made, or directly or indirectly it is used in other related technologies
Field, is included within the scope of the present invention.
Claims (3)
1. plain dried pork slice, in parts by weight, its raw material components is：
2. plain dried pork slice according to claim 1, in parts by weight, its raw material components is：
3. the preparation method of plain dried pork slice according to claim 1 or 2, comprises the following steps：
(1) got the raw materials ready according to component requirements；
(2) plate that customization height is 5-15cm, and plate each other can be overlapping；
(3) textured soybean protein is soaked, be dehydrated, torn open after silk, addition make soy sauce, malt syrup, fish sauce, yeast extract,
Stir to form textured soybean protein's pretreatment product after edible salt, spice, chrysanthemum, flavoring essence spices；
(4) in parts by weight, 5-7 times of drinking water is added in soybean protein isolate, is cut at a high speed and is mixed 4-6min and break into emulsification shape,
Then konjaku flour, the double starch of phosphate, soybean oil are put into cutmixer, and the soybean protein isolate emulsified is cut at a high speed again together
Mix 4-6min and break into emulsification shape, then, add TG enzymes cut at a high speed again mix 1-3min discharge to be formed soybean protein isolate pretreatment product,
Wherein, it is 2500-3500rmp that the rotating speed mixed is cut at a high speed；
(5) textured soybean protein is pre-processed into product, soybean protein isolate pretreatment product, remaining drinking water, condiment stirring together
The machine of mixing is sufficiently stirred for discharging in 3-5 minutes and forms semi-finished product；
(6) put ready tray bottom wall well film, semi-finished product are placed on film, it is ensured that the thickness of semi-finished product is in 70-
90mm, but blank thickness will be less than the height of plate, then, film cover on semi-finished product, and it is 0-4 DEG C cold to be put into temperature
Hide in storehouse and stand 10-14 hours, put together during standing by multiple plates are overlapping, and the top ballast, after the completion of refrigeration,
Place into freezer adfreezing；
(7) half product of adfreezing is cut into 1-3mm thin slice with slicer, then passed through thin slice within the time no more than 1min
Tunnel type micro wave machine is crossed, then half product of excessively complete microwave is placed on drip pan, 40- is toasted in the drying room of 60-80 DEG C of push-in
50min formation heating finished products；
(8) heating finished product is cooled into finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611081728.7A CN106942387A (en) | 2016-11-30 | 2016-11-30 | Plain dried pork slice and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611081728.7A CN106942387A (en) | 2016-11-30 | 2016-11-30 | Plain dried pork slice and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106942387A true CN106942387A (en) | 2017-07-14 |
Family
ID=59466302
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611081728.7A Pending CN106942387A (en) | 2016-11-30 | 2016-11-30 | Plain dried pork slice and preparation method thereof |
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| Country | Link |
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| CN (1) | CN106942387A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111296823A (en) * | 2020-03-17 | 2020-06-19 | 渤海大学 | Food quality composite improver and application thereof in fish bone paste additive food |
| CN113575753A (en) * | 2021-08-09 | 2021-11-02 | 上海来伊份股份有限公司 | Plant-based meat paper crisp chips and preparation method thereof |
| CN114617187A (en) * | 2022-04-02 | 2022-06-14 | 米特加(上海)食品科技有限公司 | Plant-based dried meat slices and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111296823A (en) * | 2020-03-17 | 2020-06-19 | 渤海大学 | Food quality composite improver and application thereof in fish bone paste additive food |
| CN113575753A (en) * | 2021-08-09 | 2021-11-02 | 上海来伊份股份有限公司 | Plant-based meat paper crisp chips and preparation method thereof |
| CN113575753B (en) * | 2021-08-09 | 2023-09-12 | 上海来伊份股份有限公司 | Plant-based meat paper crisp chip and preparation method thereof |
| CN114617187A (en) * | 2022-04-02 | 2022-06-14 | 米特加(上海)食品科技有限公司 | Plant-based dried meat slices and preparation method thereof |
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Application publication date: 20170714 |