CN107087757A - A kind of processing method of plain meat ball - Google Patents
A kind of processing method of plain meat ball Download PDFInfo
- Publication number
- CN107087757A CN107087757A CN201710486470.7A CN201710486470A CN107087757A CN 107087757 A CN107087757 A CN 107087757A CN 201710486470 A CN201710486470 A CN 201710486470A CN 107087757 A CN107087757 A CN 107087757A
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- Prior art keywords
- soybean protein
- plain meat
- meat ball
- processing method
- gluten
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- 235000013372 meat Nutrition 0.000 title claims abstract description 17
- 238000003672 processing method Methods 0.000 title claims abstract description 10
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 36
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 36
- 108010068370 Glutens Proteins 0.000 claims abstract description 15
- 235000021312 gluten Nutrition 0.000 claims abstract description 15
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 10
- 239000006002 Pepper Substances 0.000 claims abstract description 10
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 10
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 10
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 10
- 229920002472 Starch Polymers 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 235000019698 starch Nutrition 0.000 claims abstract description 10
- 239000008107 starch Substances 0.000 claims abstract description 10
- 240000008415 Lactuca sativa Species 0.000 claims abstract description 8
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 8
- 235000013601 eggs Nutrition 0.000 claims abstract description 8
- 235000012045 salad Nutrition 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000000346 sugar Nutrition 0.000 claims abstract description 7
- 238000003860 storage Methods 0.000 claims abstract description 4
- 238000010438 heat treatment Methods 0.000 claims abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 241000722363 Piper Species 0.000 claims description 9
- 230000014759 maintenance of location Effects 0.000 claims description 3
- 238000005057 refrigeration Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 235000002639 sodium chloride Nutrition 0.000 claims description 3
- 244000068988 Glycine max Species 0.000 claims 1
- 235000010469 Glycine max Nutrition 0.000 claims 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 10
- 235000012000 cholesterol Nutrition 0.000 abstract description 4
- 235000004213 low-fat Nutrition 0.000 abstract description 3
- 235000018102 proteins Nutrition 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 235000001497 healthy food Nutrition 0.000 abstract description 2
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 238000004945 emulsification Methods 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 238000007493 shaping process Methods 0.000 abstract 1
- 238000009461 vacuum packaging Methods 0.000 abstract 1
- 238000012360 testing method Methods 0.000 description 10
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 235000013305 food Nutrition 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 2
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 2
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 2
- 108010033040 Histones Proteins 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 238000001879 gelation Methods 0.000 description 2
- 238000005213 imbibition Methods 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 208000019553 vascular disease Diseases 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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
Abstract
The invention discloses a kind of processing method of plain meat ball, it comprises the following steps：Pretreatment of raw material, emulsification, mixing, shaping heating, cooling, quick-frozen, vacuum packaging and storage, wherein optimum proportion of materials is：Textured soybean protein 58%, soybean protein isolate 5%, egg 1.32%, Gluten 3%, starch 12%, salad oil 18%, salt 1.5%, sugar 1%, pepper 0.08%, Chinese prickly ash 0.1%.Plain meat ball high protein produced by the present invention, low fat, low cholesterol and taste excellent taste, meet requirement of the contemporary people to healthy food.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of processing method of plain meat ball.
Background technology
With the development and growth in the living standard of food industry, while some diseases are also brought, such as cardiovascular and cerebrovascular diseases,
High fat of blood etc..This is changed the consumption idea of people, and the propensity to consume has also turned to high-protein plant food.
Soybean protein is the vegetable protein of high nutrition, eight kinds of essential amino acids rich in needed by human body, reaches or surpasses
The ideal protein content of Guo Liao the United Nations Health Organisation recommendations, mineral matter, vitamin content it is also more complete.Especially soybean protein
Without cholesterol, and there is cholesterol level in reduction blood of human body, the effect of atherosclerosis is that the mankind are to prevent the heart
Vascular diseases and the best vegetable protein source for replacing animal protein.
The content of the invention
The technical problems to be solved by the invention are the plain meat ball for providing a kind of high protein, low fat, low cholesterol
Processing method, its dispensing and procedure of processing rationally, taste excellent taste.
The technical problems to be solved by the invention are realized using following technical scheme：
A kind of processing method of plain meat ball, comprises the following steps：
(1) by textured soybean protein's rehydration 30 minutes, then cleaned 2~3 times with clear water, extracting will be big with cutmixer after moisture
Beans histone cuts into filamental；
(2) soybean protein isolate is added into suitable quantity of water high-speed stirred uniformly, obtains soybean protein isolate solution, then slowly add
Enter salad oil, be sufficiently stirred for into stable gel；
(3) textured soybean protein is first added into gel, egg, Gluten, starch, salt, sugar, pepper and flower is added
Green pepper, is well mixed；
(4) ball forming machine is used, about 15 grams/piece spherical is made, falls directly into water bath and is heated, water temperature 90
Degree, is heated 5 minutes；
(5) a well-done ball is evenly arranged in net cage, allows to cool to normal temperature；
(6) freeze 30 minutes under subzero 25 to subzero 35 degrees celsius, plain meat ball central temperature is reached subzero 18
Degree Celsius；
(7) after every bag of 500g row is neat, progress vacuumizes sealing；
(8) subzero 18 degrees Celsius of refrigeration house storages, storehouse temperature keeps constant.
Further, the addition percentage of each raw material is：Textured soybean protein 38-78%, soybean protein isolate 3-
7%, egg 1-1.5%, Gluten 1-5%, starch 10-15%, salad oil 15-20%, salt 1-2%, sugared 1-2%, pepper
0.04-0.12%, Chinese prickly ash 0.05-0.15%.
Further, the addition percentage of each raw material is preferably：Textured soybean protein 58%, soybean protein isolate
5%, egg 1.32%, Gluten 3%, starch 12%, salad oil 18%, salt 1.5%, sugar 1%, pepper 0.08%, Chinese prickly ash
0.1%.
In the present invention, textured soybean protein can make its loose porous in a ball, high resilience, and the same with similar meat
Fibre structure, textured soybean protein's consumption is very few, can cause that expansion rate is small, voluptuousness is poor, if addition is excessive, can exceed a ball
Boundary expansion rate causes rupture, and when its usage amount is finally determined by test of many times is 58%, product sensory index is optimal, product
Organoleptic indicator includes elasticity, color and luster, flavour, profile and texture；Soybean protein isolate has an emulsibility, water imbibition, oil absorption and
Gelation, being added in right amount, in a ball water oil in product can emulsified integrally well, it is to avoid diverging, and makes it have good
Good elasticity, when its usage amount is finally determined by test of many times is 5%, products taste local flavor is optimal；Gluten is from wheat
A kind of albumen of middle extraction, it absorbs water and forms gluten network, so that product high resilience, it is finally determined by test of many times
When usage amount is 3%, products taste local flavor is optimal.
Plain meat ball high protein produced by the present invention, low fat, low cholesterol and taste excellent taste, meet contemporary people pair
The requirement of healthy food.
Embodiment
In order that the technical means, the inventive features, the objects and the advantages of the present invention are easy to understand, tie below
Specific embodiment is closed, the present invention is expanded on further.
A kind of processing method of plain meat ball, comprises the following steps：
(1) by textured soybean protein's rehydration 30 minutes, then cleaned 2~3 times with clear water, extracting will be big with cutmixer after moisture
Beans histone cuts into filamental；
(2) soybean protein isolate is added into suitable quantity of water high-speed stirred uniformly, obtains soybean protein isolate solution, then slowly add
Enter salad oil, be sufficiently stirred for into stable gel；
(3) textured soybean protein is first added into gel, egg, Gluten, starch, salt, sugar, pepper and flower is added
Green pepper, is well mixed；
(4) ball forming machine is used, about 15 grams/piece spherical is made, falls directly into water bath and is heated, water temperature 90
Degree, is heated 5 minutes；
(5) a well-done ball is evenly arranged in net cage, allows to cool to normal temperature；
(6) freeze 30 minutes under subzero 25 to subzero 35 degrees celsius, plain meat ball central temperature is reached subzero 18
Degree Celsius；
(7) after every bag of 500g row is neat, progress vacuumizes sealing；
(8) subzero 18 degrees Celsius of refrigeration house storages, storehouse temperature keeps constant.
Further, the addition percentage of each raw material is：Textured soybean protein 38-78%, soybean protein isolate 3-
7%, egg 1-1.5%, Gluten 1-5%, starch 10-15%, salad oil 15-20%, salt 1-2%, sugared 1-2%, pepper
0.04-0.12%, Chinese prickly ash 0.05-0.15%.
Further, the addition percentage of each raw material is preferably：Textured soybean protein 58%, soybean protein isolate
5%, egg 1.32%, Gluten 3%, starch 12%, salad oil 18%, salt 1.5%, sugar 1%, pepper 0.08%, Chinese prickly ash
0.1%.
In the present invention, textured soybean protein can make its loose porous in a ball, high resilience, and the same with similar meat
Fibre structure, textured soybean protein's consumption is very few, can cause that expansion rate is small, voluptuousness is poor, if addition is excessive, can exceed a ball
Boundary expansion rate causes rupture, and when its usage amount is finally determined by test of many times is 58%, product sensory index is optimal, product
Organoleptic indicator includes elasticity, color and luster, flavour, profile and texture；Soybean protein isolate has an emulsibility, water imbibition, oil absorption and
Gelation, being added in right amount, in a ball water oil in product can emulsified integrally well, it is to avoid diverging, and makes it have good
Good elasticity, when its usage amount is finally determined by test of many times is 5%, products taste local flavor is optimal；Gluten is from wheat
A kind of albumen of middle extraction, it absorbs water and forms gluten network, so that product high resilience, it is finally determined by test of many times
When usage amount is 3%, products taste local flavor is optimal.
Result of the test is as follows：
Addition with textured soybean protein is respectively 38%, 48%, 58%, 68%, 78% to test, with organoleptic indicator
(including elasticity, color and luster, flavour, profile, texture) is evaluation index.Experimental result see the table below：
Addition with soybean protein isolate is respectively 3%, 4%, 5%, 6%, 7% to test, and experimental result see the table below：
Addition with Gluten is respectively 1%, 2%, 3%, 4%, 5% to test, and experimental result see the table below：
The general principle and principal character of the present invention has been shown and described above.It should be understood by those skilled in the art that,
The present invention is not limited to the above embodiments, merely illustrating the principles of the invention described in above-described embodiment and specification,
Without departing from the spirit and scope, various changes and modifications of the present invention are possible, and these changes and improvements all fall
Enter in scope of the claimed invention.The scope of the present invention is defined by the appended claims and its equivalents.
Claims (3)
1. a kind of processing method of plain meat ball, it is characterised in that comprise the following steps：
(1) by textured soybean protein's rehydration 30 minutes, then cleaned 2~3 times with clear water, extracted soybean group after moisture with cutmixer
Knit albumen and cut into filamental；
(2) soybean protein isolate is added into suitable quantity of water high-speed stirred uniformly, obtains soybean protein isolate solution, then be slowly added into color
Oil is drawn, stable gel is sufficiently stirred for into；
(3) textured soybean protein is first added into gel, egg, Gluten, starch, salt, sugar, pepper and Chinese prickly ash is added,
It is well mixed；
(4) ball forming machine is used, about 15 grams/piece spherical is made, falls directly into water bath and is heated, 90 degree of water temperature,
Heating 5 minutes；
(5) a well-done ball is evenly arranged in net cage, allows to cool to normal temperature；
(6) freeze 30 minutes under subzero 25 to subzero 35 degrees celsius, make plain meat ball central temperature Celsius up to subzero 18
Degree；
(7) after every bag of 500g row is neat, progress vacuumizes sealing；
(8) subzero 18 degrees Celsius of refrigeration house storages, storehouse temperature keeps constant.
2. a kind of processing method of plain meat ball according to claim 1, it is characterised in that the addition hundred of each raw material
Point ratio is：Textured soybean protein 38-78%, soybean protein isolate 3-7%, egg 1-1.5%, Gluten 1-5%, starch 10-
15%, salad oil 15-20%, salt 1-2%, sugared 1-2%, pepper 0.04-0.12%, Chinese prickly ash 0.05-0.15%.
3. a kind of processing method of plain meat ball according to claim 1, it is characterised in that the addition hundred of each raw material
Point ratio is preferably：Textured soybean protein 58%, soybean protein isolate 5%, egg 1.32%, Gluten 3%, starch 12%, color
Draw oil 18%, salt 1.5%, sugar 1%, pepper 0.08%, Chinese prickly ash 0.1%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710486470.7A CN107087757A (en) | 2017-06-23 | 2017-06-23 | A kind of processing method of plain meat ball |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710486470.7A CN107087757A (en) | 2017-06-23 | 2017-06-23 | A kind of processing method of plain meat ball |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107087757A true CN107087757A (en) | 2017-08-25 |
Family
ID=59640883
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710486470.7A Pending CN107087757A (en) | 2017-06-23 | 2017-06-23 | A kind of processing method of plain meat ball |
Country Status (1)
| Country | Link |
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| CN (1) | CN107087757A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109566764A (en) * | 2017-09-28 | 2019-04-05 | 山东禹王生态食业有限公司 | A kind of plain steak of soybean protein-containing and preparation method thereof |
| CN112155115A (en) * | 2020-11-10 | 2021-01-01 | 四川南溪徽记食品有限公司 | Plant-based ball and preparation method thereof |
| CN114788547A (en) * | 2022-04-07 | 2022-07-26 | 山东禹王生态食业有限公司 | Soybean protein isolate ball, preparation method and equipment |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105249244A (en) * | 2015-09-17 | 2016-01-20 | 福州大学 | Vegetarian meat ball based on wheat gluten protein and making method thereof |
| CN105707277A (en) * | 2016-01-22 | 2016-06-29 | 福建农林大学 | Nutritive vegetarian meat balls and preparation method thereof |
-
2017
- 2017-06-23 CN CN201710486470.7A patent/CN107087757A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105249244A (en) * | 2015-09-17 | 2016-01-20 | 福州大学 | Vegetarian meat ball based on wheat gluten protein and making method thereof |
| CN105707277A (en) * | 2016-01-22 | 2016-06-29 | 福建农林大学 | Nutritive vegetarian meat balls and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 宋伟等: "素肉丸子的开发研制", 《肉类工业》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109566764A (en) * | 2017-09-28 | 2019-04-05 | 山东禹王生态食业有限公司 | A kind of plain steak of soybean protein-containing and preparation method thereof |
| CN112155115A (en) * | 2020-11-10 | 2021-01-01 | 四川南溪徽记食品有限公司 | Plant-based ball and preparation method thereof |
| CN114788547A (en) * | 2022-04-07 | 2022-07-26 | 山东禹王生态食业有限公司 | Soybean protein isolate ball, preparation method and equipment |
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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 | ||
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Application publication date: 20170825 |