CN107232390A - A kind of production method of instant type compound plant protein food - Google Patents
A kind of production method of instant type compound plant protein food Download PDFInfo
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- CN107232390A CN107232390A CN201710423222.8A CN201710423222A CN107232390A CN 107232390 A CN107232390 A CN 107232390A CN 201710423222 A CN201710423222 A CN 201710423222A CN 107232390 A CN107232390 A CN 107232390A
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- 150000001875 compounds Chemical class 0.000 title claims abstract description 95
- 108010064851 Plant Proteins Proteins 0.000 title claims abstract description 93
- 235000021118 plant-derived protein Nutrition 0.000 title claims abstract description 93
- 235000013305 food Nutrition 0.000 title claims abstract description 41
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 27
- 230000018044 dehydration Effects 0.000 claims abstract description 24
- 238000006297 dehydration reaction Methods 0.000 claims abstract description 24
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 21
- 230000001954 sterilising effect Effects 0.000 claims abstract description 17
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 17
- 235000013547 stew Nutrition 0.000 claims abstract description 17
- 235000013599 spices Nutrition 0.000 claims abstract description 16
- 239000003651 drinking water Substances 0.000 claims abstract description 13
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 13
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 13
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims abstract description 10
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 10
- 239000012138 yeast extract Substances 0.000 claims abstract description 10
- 238000001816 cooling Methods 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 239000004615 ingredient Substances 0.000 claims abstract description 7
- 239000007787 solid Substances 0.000 claims abstract description 5
- 238000003892 spreading Methods 0.000 claims abstract description 5
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 5
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 4
- 239000008158 vegetable oil Substances 0.000 claims abstract description 4
- 241001131796 Botaurus stellaris Species 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 12
- 239000003921 oil Substances 0.000 claims description 11
- 235000019198 oils Nutrition 0.000 claims description 11
- 239000000843 powder Substances 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims description 8
- 244000273928 Zingiber officinale Species 0.000 claims description 8
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 8
- 239000006071 cream Substances 0.000 claims description 8
- 235000008397 ginger Nutrition 0.000 claims description 8
- 239000002773 nucleotide Substances 0.000 claims description 7
- 125000003729 nucleotide group Chemical group 0.000 claims description 7
- 235000011803 sesame oil Nutrition 0.000 claims description 7
- 239000008159 sesame oil Substances 0.000 claims description 7
- 235000002639 sodium chloride Nutrition 0.000 claims description 7
- 239000000835 fiber Substances 0.000 claims description 6
- 239000000284 extract Substances 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 244000291564 Allium cepa Species 0.000 claims description 4
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 4
- 244000061520 Angelica archangelica Species 0.000 claims description 4
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 4
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 4
- 244000304337 Cuminum cyminum Species 0.000 claims description 4
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 4
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims description 4
- 240000006927 Foeniculum vulgare Species 0.000 claims description 4
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 4
- 235000010469 Glycine max Nutrition 0.000 claims description 4
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 4
- 244000270834 Myristica fragrans Species 0.000 claims description 4
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- 240000009023 Myrrhis odorata Species 0.000 claims description 4
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 4
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 4
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 4
- 244000223014 Syzygium aromaticum Species 0.000 claims description 4
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 4
- 229910052782 aluminium Inorganic materials 0.000 claims description 4
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 4
- 239000005030 aluminium foil Substances 0.000 claims description 4
- 235000015278 beef Nutrition 0.000 claims description 4
- 239000012267 brine Substances 0.000 claims description 4
- 235000014121 butter Nutrition 0.000 claims description 4
- 238000005119 centrifugation Methods 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 229940093503 ethyl maltol Drugs 0.000 claims description 4
- 239000004744 fabric Substances 0.000 claims description 4
- 239000011888 foil Substances 0.000 claims description 4
- 239000008103 glucose Substances 0.000 claims description 4
- 229910052751 metal Inorganic materials 0.000 claims description 4
- 239000002184 metal Substances 0.000 claims description 4
- 239000001702 nutmeg Substances 0.000 claims description 4
- 238000012856 packing Methods 0.000 claims description 4
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 4
- 229910001220 stainless steel Inorganic materials 0.000 claims description 4
- 239000010935 stainless steel Substances 0.000 claims description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 3
- 235000012424 soybean oil Nutrition 0.000 claims description 3
- 239000003549 soybean oil Substances 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- -1 sucrose fatty ester Chemical class 0.000 claims description 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 2
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 2
- 238000010790 dilution Methods 0.000 claims description 2
- 239000012895 dilution Substances 0.000 claims description 2
- 239000011229 interlayer Substances 0.000 claims description 2
- 240000007171 Imperata cylindrica Species 0.000 claims 1
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- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000000087 stabilizing effect Effects 0.000 abstract description 2
- 241000196324 Embryophyta Species 0.000 description 6
- 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 description 6
- 239000002131 composite material Substances 0.000 description 5
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 4
- 102000002322 Egg Proteins Human genes 0.000 description 4
- 108010000912 Egg Proteins Proteins 0.000 description 4
- 235000014103 egg white Nutrition 0.000 description 4
- 210000000969 egg white Anatomy 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 235000002566 Capsicum Nutrition 0.000 description 3
- 240000008574 Capsicum frutescens Species 0.000 description 3
- 240000004784 Cymbopogon citratus Species 0.000 description 3
- 235000017897 Cymbopogon citratus Nutrition 0.000 description 3
- 239000001390 capsicum minimum Substances 0.000 description 3
- 235000012000 cholesterol Nutrition 0.000 description 3
- 108010073771 Soybean Proteins Proteins 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 235000019710 soybean protein Nutrition 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 229910052736 halogen Inorganic materials 0.000 description 1
- 150000002367 halogens Chemical class 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 239000002777 nucleoside Substances 0.000 description 1
- 125000003835 nucleoside group Chemical group 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention belongs to food processing field, it is related to a kind of production method of instant type compound plant protein food, it is carried out as follows：Step one, raw material is soaked；Step 2, dehydration；Step 3, stew in soy sauce；Step 4, spreading for cooling；Step 5, takes off juice；Step 6, baking；Step 7, spice；Step 8, vacuum packaging；Step 9, sterilization；Step 10, purged and packed；So as to obtain the instant type compound plant protein food that solid content is 55~60%, its list of ingredients is vegetable protein, drinking water, vegetable oil, spice, yeast extract, soy sauce, flavoring essence, white granulated sugar, edible salt, monosodium glutamate.The method provided by the present invention automaticity is high, and workman's learning manipulation is simple, process stabilizing, and the product color produced is good, nutritional ingredient is high, good in taste, and quality is high.
Description
Technical field
The invention belongs to food processing field, it is related to a kind of production method of instant type compound plant protein food.
Background technology
With the offer developed rapidly with living standard of food industry, people for snack food favorable rating and
Desirability all increases, while people also increasingly pay attention to the intake of protein, and animal protein has high cholesterol high
The shortcoming of grease, therefore new plant protein preparation is as the raw-food material of high protein content high nutrition composition, it is more and more
Be used in leisure food, especially textured soybean protein, the Amino acid profile ratio in its protein composition is relatively reasonable,
Digestibility is high after being taken in by human body, and its texture and meat product are quite similar, but containing cholesterol in the middle part of soybean protein,
The content of cholesterol in blood of human body can also be reduced simultaneously, is a kind of high-quality protein food.
The existing leisure food being made with vegetable protein, mouthfeel is not good enough, and the fiber texture of vegetable protein is not clear aobvious, with meat
The texture difference of class product is larger, generally requires to add additive to improve mouthfeel, and technical process is not fine, it is impossible to be made
The leisure product of high-quality.
The content of the invention
It is that existing vegetable protein leisure food mouthfeel is not good enough that the present invention, which solves technical problem present in prior art, fine
Tie up texture poor, the problems such as technique is not fine, it is therefore intended that provide a kind of production method of instant type compound plant protein food, with
Obtain the leisure product of high-quality.
The present invention is for the technical scheme that is used of its technical problem of solution：
A kind of production method of instant type compound plant protein food, is carried out as follows：
Step one, raw material is soaked：Fibrous compound plant protein dry plate is put in food grade plastic bucket and adds drinking water extremely
Flooded placement stainless steel double-edged fine-toothed comb on all fibres shape compound plant protein dry plate, fibrous compound plant protein dry plate, it is ensured that
Fibrous compound plant protein dry plate is fully contacted with water, is soaked under normal temperature state 90 minutes；
Step 2, dehydration：The fibrous compound plant protein after being soaked is pulled out from metal bucket with leakage basket, centrifugation is subsequently poured into de-
In water dispenser, centrifugal dehydrator rotary speed is set as 1000r/min, after dehydration 90s, is crossed title and is weighed, material moisture contains after dehydration
Amount control is 45~55%；
Step 3, stew in soy sauce：Bittern is boiled in jacketed pan, the fibrous compound plant protein after dehydration is then put into interlayer
In pot, the ratio of the fibrous compound fabric albumen after bittern and dehydration is 3:1, control brine temperature is in 70~80 DEG C, stew in soy sauce
20 minutes；
Step 4, spreading for cooling：The fibrous compound plant protein after stew in soy sauce is pulled out from jacketed pan with long handle leakage basket, airing is put into
On paralell, cool down 20 minutes, temperature is not higher than 50 DEG C after cooling；
Step 5, takes off juice：De- juice is carried out to the fibrous compound plant protein after stew in soy sauce with centrifugal dehydrator, centrifugal dehydration is set
Machine rotary speed is 1000r/min, is dehydrated after 90s, weighs the fibrous compound plant protein after de- juice, takes off the fiber after juice
Shape compound plant protein moisture is 55~60%；
Step 6, baking：Baking box is preheated to 90 DEG C, and the fibrous compound plant protein after de- juice is swung in disk and is put into roasting
Case, is dried 30~40 minutes at 75~80 DEG C, and the fibrous compound plant protein moisture after baking is 50~55%；
Step 7, spice：Fibrous compound plant protein after baking is contained in anistree pot, toppings is added and uses stirring rod
Stir, then add flavored oils and stirred with stirring rod, so as to obtain seasoned fibrous compound plant protein；
Step 8, vacuum packaging：After In Aluminium Foil Packing sterilization, seasoned fibrous compound plant protein is loaded aluminum foil sack
In, sealed using vacuum sealer, vacuum sealer sets vacuum as -0.1MPa；
Step 9, sterilization：Packaged fibrous compound plant protein is put into sterilization kettle, sterilized at a high temperature of 121 DEG C
25 minutes；
Step 10, purged and packed：The fibrous compound plant protein product after sterilization, it is put into cleaning air-dry machine and carries out clearly
Reason, then mounted box vanning is final products.
Further, in step one, the raw material is that the threadiness that Henan Pin Zheng food science and technologies Co., Ltd produces is combined
Vegetable protein, model AP-4040-C, its specification is length 4cm, width 4cm, thickness 0.7cm fibrous composite plant egg
White spirit piece.
Further, in step 3, the bittern is the bottom note halogen produced using Henan Pin Zheng food science and technologies Co., Ltd
Taste cream and drinking water, according to 1:6 dilutions are formed, and the dispensing of the bottom note pot-stewed fowl cream is：Beef extract, make soy sauce, eat
Essence, edible butter, yeast extract, edible salt, monosodium glutamate, ginger, edible glucose, white granulated sugar, spice, 5 '-flavor nucleosides
Acid disodium, sucrose fatty ester.
Further, in step 7, the toppings are that the albumen that Henan Pin Zheng food science and technologies Co., Ltd produces is special
Spicy flavouring powder, the dispensing of the special spicy flavouring powder of albumen is：Yeast extract, powdered soy, flavoring essence, white granulated sugar,
Monosodium glutamate, edible salt, cumin, capsicum, 5 '-the sapidity nucleotide disodium, ethylmaltol；According to the fibrous composite plant after baking
5% addition toppings of protein by weight.
Further, in step 7, the flavored oils are special five sesame oil of albumen that Henan Pin Zheng food companies produce, institute
The dispensing for stating special five sesame oil of albumen is：Soybean oil, rapeseed oil, green onion, ginger, fennel seeds, anise, cassia bark, radix glycyrrhizae, the root of Dahurain angelica, nutmeg,
Spiceleaf, dried orange peel, Chinese prickly ash, lemon-grass, cloves；15% according to the fibrous compound plant protein weight after baking is added.
Further, the solid content of the final products is 55~60%, and its list of ingredients is vegetable protein, drinking water, plant
Thing oil, spice, yeast extract, soy sauce, flavoring essence, white granulated sugar, edible salt, monosodium glutamate.
The present invention is had an advantageous effect in that compared with prior art：The method provided by the present invention automaticity is high, work
People's learning manipulation is simple, process stabilizing, and the product color produced is good, nutritional ingredient is high, good in taste, and quality is high.
Embodiment
The present invention is described in further detail with reference to embodiment, but the implementation of the present invention is not limited to this.
Embodiment 1
A kind of production method of instant type compound plant protein food, is carried out as follows：
Step one, raw material is soaked：Selection raw material specification is length 4cm, width 4cm, thickness 0.7cm fibrous composite plant egg
White spirit piece, fibrous compound plant protein dry plate is the model AP-4040-C that Henan Pin Zheng food science and technologies Co., Ltd produces
Product, fibrous compound plant protein dry plate is put in food grade plastic bucket and adds drinking water to flooding all fibres shape
Stainless steel double-edged fine-toothed comb is placed on compound plant protein dry plate, fibrous compound plant protein dry plate, it is ensured that fibrous composite plant egg
White spirit piece is fully contacted with water, is soaked under normal temperature state 90 minutes；
Step 2, dehydration：The fibrous compound plant protein after being soaked is pulled out from metal bucket with leakage basket, centrifugation is subsequently poured into de-
In water dispenser, centrifugal dehydrator rotary speed is set as 1000r/min, after dehydration 90s, is crossed title and is weighed, material moisture contains after dehydration
Amount control is 45%；
Step 3, stew in soy sauce：The bottom note pot-stewed fowl cream produced using Henan Pin Zheng food science and technologies Co., Ltd is with drinking water according to 1:6
Bittern is diluted to, the dispensing of the bottom note pot-stewed fowl cream is：Beef extract, make soy sauce, flavoring essence, edible butter, yeast
Extract, edible salt, monosodium glutamate, ginger, edible glucose, white granulated sugar, spice, 5 '-the sapidity nucleotide disodium, sucrose-fatty
Ester, boils bittern in jacketed pan, and then the fibrous compound plant protein after dehydration is put into jacketed pan, bittern and de-
The ratio of fibrous compound fabric albumen after water is 3:1, control brine temperature is between 70~80 DEG C, stew in soy sauce 20 minutes；
Step 4, spreading for cooling：The fibrous compound plant protein after stew in soy sauce is pulled out from jacketed pan with long handle leakage basket, airing is put into
On paralell, cool down 20 minutes, temperature is not higher than 50 DEG C after cooling；
Step 5, takes off juice：De- juice is carried out to the fibrous compound plant protein after stew in soy sauce with centrifugal dehydrator, centrifugal dehydration is set
Machine rotary speed is 1000r/min, is dehydrated after 90s, weighs the fibrous compound plant protein after de- juice, takes off the fiber after juice
Shape compound plant protein moisture is 55%；
Step 6, baking：Baking box is preheated to 90 DEG C, and the fibrous compound plant protein after de- juice is swung in disk and is put into roasting
Case, is dried 30 minutes at 75~80 DEG C, and the fibrous compound plant protein moisture after baking is 50%；
Step 7, spice：Fibrous compound plant protein after baking is contained in anistree pot, toppings is added and uses stirring rod
Stir, the toppings are the special spicy flavouring powder of albumen that Henan Pin Zheng food science and technologies Co., Ltd produces, according to baking
5% addition of the fibrous compound plant protein weight after roasting, the dispensing of the special spicy flavouring powder of albumen is：Yeast is extracted
Thing, powdered soy, flavoring essence, white granulated sugar, monosodium glutamate, edible salt, cumin, capsicum, 5 '-the sapidity nucleotide disodium, ethylmaltol；
Then flavored oils are added and are stirred with stirring rod, the flavored oils are the egg that Henan Pin Zheng food science and technologies Co., Ltd produces
White special five sesame oil, is added, the special spices of albumen according to 15% of the fibrous compound plant protein weight after baking
Oil dispensing be：Soybean oil, rapeseed oil, green onion, ginger, fennel seeds, anise, cassia bark, radix glycyrrhizae, the root of Dahurain angelica, nutmeg, spiceleaf, dried orange peel, flower
Green pepper, lemon-grass, cloves, so as to obtain seasoned fibrous compound plant protein；
Step 8, vacuum packaging：After In Aluminium Foil Packing sterilization, seasoned fibrous compound plant protein is loaded aluminum foil sack
In, sealed using vacuum sealer, vacuum sealer sets vacuum as -0.1MPa；
Step 9, sterilization：Packaged fibrous compound plant protein is put into sterilization kettle, sterilized at a high temperature of 121 DEG C
25 minutes；
Step 10, purged and packed：The fibrous compound plant protein product after sterilization, it is put into cleaning air-dry machine and carries out clearly
Reason, then mounted box vanning is final products.
According to the above method obtain final products solid content be 60%, its list of ingredients be vegetable protein, drinking water,
Vegetable oil, spice, yeast extract, soy sauce, flavoring essence, white granulated sugar, edible salt, monosodium glutamate.
Embodiment 2
A kind of production method of instant type compound plant protein food, is carried out as follows：
Step one, raw material is soaked：Selection raw material specification is length 4cm, width 4cm, thickness 0.7cm fibrous composite plant egg
White spirit piece, fibrous compound plant protein dry plate is the model AP-4040-C products that Henan Pin Zheng Food Co., Ltd produces,
Fibrous compound plant protein dry plate is put in food grade plastic bucket and adds drinking water to be combined to all fibres shape was flooded
Stainless steel double-edged fine-toothed comb is placed on vegetable protein dry plate, fibrous compound plant protein dry plate, it is ensured that fibrous compound plant protein is done
Piece is fully contacted with water, is soaked under normal temperature state 90 minutes；
Step 2, dehydration：The fibrous compound plant protein after being soaked is pulled out from metal bucket with leakage basket, centrifugation is subsequently poured into de-
In water dispenser, centrifugal dehydrator rotary speed is set as 1000r/min, after dehydration 90s, is crossed title and is weighed, material moisture contains after dehydration
Amount control is 55%；
Step 3, stew in soy sauce：The bottom note pot-stewed fowl cream produced using Henan Pin Zheng companies is with drinking water according to 1:6 are diluted to bittern, institute
The dispensing for stating bottom note pot-stewed fowl cream is：Beef extract, make soy sauce, flavoring essence, edible butter, yeast extract, edible salt,
Monosodium glutamate, ginger, edible glucose, white granulated sugar, spice, 5 '-the sapidity nucleotide disodium, sucrose fatty ester, the handle in jacketed pan
Bittern is boiled, and then the fibrous compound plant protein after dehydration is put into jacketed pan, and the threadiness after bittern and dehydration is answered
The ratio for closing fabric albumen is 3:1, control brine temperature is between 70~80 DEG C, stew in soy sauce 20 minutes；
Step 4, spreading for cooling：The fibrous compound plant protein after stew in soy sauce is pulled out from jacketed pan with long handle leakage basket, airing is put into
On paralell, cool down 20 minutes, temperature is not higher than 50 DEG C after cooling；
Step 5, takes off juice：De- juice is carried out to the fibrous compound plant protein after stew in soy sauce with centrifugal dehydrator, centrifugal dehydration is set
Machine rotary speed is 1000r/min, is dehydrated after 90s, weighs the fibrous compound plant protein after de- juice, takes off the fiber after juice
Shape compound plant protein moisture is 60%；
Step 6, baking：Baking box is preheated to 90 DEG C, and the fibrous compound plant protein after de- juice is swung in disk and is put into roasting
Case, is dried 40 minutes at 75~80 DEG C, and the fibrous compound plant protein moisture after baking is 55%；
Step 7, spice：Fibrous compound plant protein after baking is contained in anistree pot, toppings is added and uses stirring rod
Stir, the toppings are the special spicy flavouring powder of albumen that Henan Pin Zheng food companies produce, according to the fibre after baking
5% addition of shape compound plant protein weight is tieed up, the dispensing of the special spicy flavouring powder of albumen is：Yeast extract, soy sauce
Powder, flavoring essence, white granulated sugar, monosodium glutamate, edible salt, cumin, capsicum, 5 '-the sapidity nucleotide disodium, ethylmaltol；Then plus
Enter flavored oils and stirred with stirring rod, the flavored oils are special five sesame oil of albumen that Henan Pin Zheng food companies produce,
15% according to the fibrous compound plant protein weight after baking is added, and the dispensing of special five sesame oil of albumen is：Greatly
Soya-bean oil, rapeseed oil, green onion, ginger, fennel seeds, anise, cassia bark, radix glycyrrhizae, the root of Dahurain angelica, nutmeg, spiceleaf, dried orange peel, Chinese prickly ash, lemon-grass, cloves,
So as to obtain seasoned fibrous compound plant protein；
Step 8, vacuum packaging：After In Aluminium Foil Packing sterilization, seasoned fibrous compound plant protein is loaded aluminum foil sack
In, sealed using vacuum sealer, vacuum sealer sets vacuum as -0.1MPa；
Step 9, sterilization：Packaged fibrous compound plant protein is put into sterilization kettle, sterilized at a high temperature of 121 DEG C
25 minutes；
Step 10, purged and packed：The fibrous compound plant protein product after sterilization, it is put into cleaning air-dry machine and carries out clearly
Reason, then mounted box vanning is final products.
According to the above method obtain final products solid content be 58%, its list of ingredients be vegetable protein, drinking water,
Vegetable oil, spice, yeast extract, soy sauce, flavoring essence, white granulated sugar, edible salt, monosodium glutamate.
It is described above, only it is presently preferred embodiments of the present invention, any formal limitation not is done to the present invention, it is any ripe
Professional and technical personnel is known, without departing from the scope of the present invention, when the technology contents work using the disclosure above
Go out to change or modify the equivalent embodiment of equivalent variations, as long as being the content without departing from technical solution of the present invention, still fall within this
In the range of inventive technique scheme.
Claims (6)
1. a kind of production method of instant type compound plant protein food, it is characterised in that carry out as follows：
Step one, raw material is soaked：Fibrous compound plant protein dry plate is put in food grade plastic bucket and adds drinking water extremely
Flooded placement stainless steel double-edged fine-toothed comb on all fibres shape compound plant protein dry plate, fibrous compound plant protein dry plate, it is ensured that
Fibrous compound plant protein dry plate is fully contacted with water, is soaked under normal temperature state 90 minutes；
Step 2, dehydration：The fibrous compound plant protein after being soaked is pulled out from metal bucket with leakage basket, centrifugation is subsequently poured into de-
In water dispenser, centrifugal dehydrator rotary speed is set as 1000r/min, after dehydration 90s, is crossed title and is weighed, material moisture contains after dehydration
Amount control is 45~55%；
Step 3, stew in soy sauce：Bittern is boiled in jacketed pan, the fibrous compound plant protein after dehydration is then put into interlayer
In pot, the ratio of the fibrous compound fabric albumen after bittern and dehydration is 3:1, control brine temperature is in 70~80 DEG C, stew in soy sauce
20 minutes；
Step 4, spreading for cooling：The fibrous compound plant protein after stew in soy sauce is pulled out from jacketed pan with long handle leakage basket, airing is put into
On paralell, cool down 20 minutes, temperature is not higher than 50 DEG C after cooling；
Step 5, takes off juice：De- juice is carried out to the fibrous compound plant protein after stew in soy sauce with centrifugal dehydrator, centrifugal dehydration is set
Machine rotary speed is 1000r/min, is dehydrated after 90s, weighs the fibrous compound plant protein after de- juice, takes off the fiber after juice
Shape compound plant protein moisture is 55~60%；
Step 6, baking：Baking box is preheated to 90 DEG C, and the fibrous compound plant protein after de- juice is swung in disk and is put into roasting
Case, is dried 30~40 minutes at 75~80 DEG C, and the fibrous compound plant protein moisture after baking is 50~55%；
Step 7, spice：Fibrous compound plant protein after baking is contained in anistree pot, toppings is added and uses stirring rod
Stir, then add flavored oils and stirred with stirring rod, so as to obtain seasoned fibrous compound plant protein；
Step 8, vacuum packaging：After In Aluminium Foil Packing sterilization, seasoned fibrous compound plant protein is loaded aluminum foil sack
In, sealed using vacuum sealer, vacuum sealer sets vacuum as -0.1MPa；
Step 9, sterilization：Packaged fibrous compound plant protein is put into sterilization kettle, sterilized at a high temperature of 121 DEG C
25 minutes；
Step 10, purged and packed：The fibrous compound plant protein product after sterilization, it is put into cleaning air-dry machine and carries out clearly
Reason, then mounted box vanning is final products.
2. the production method of a kind of instant type compound plant protein food according to claim 1, it is characterised in that in step
In rapid one, the raw material is the fibrous compound plant protein that Henan Pin Zheng food science and technologies Co., Ltd produces, model AP-
4040-C, its specification is length 4cm, width 4cm, thickness 0.7cm fibrous compound plant protein dry plate.
3. the production method of a kind of instant type compound plant protein food according to claim 2, it is characterised in that in step
In rapid three, the bittern is the bottom note pot-stewed fowl cream and drinking water produced using Henan Pin Zheng food science and technologies Co., Ltd, according to 1:6
Dilution is formed, and the dispensing of the bottom note pot-stewed fowl cream is：Beef extract, make soy sauce, flavoring essence, edible butter, yeast are taken out
Extract, edible salt, monosodium glutamate, ginger, edible glucose, white granulated sugar, spice, 5 '-the sapidity nucleotide disodium, sucrose fatty ester.
4. the production method of a kind of instant type compound plant protein food according to claim 3, it is characterised in that in step
In rapid seven, the toppings are the special spicy flavouring powder of albumen that Henan Pin Zheng food science and technologies Co., Ltd produces, the albumen
The dispensing of special spicy flavouring powder is：It is yeast extract, powdered soy, flavoring essence, white granulated sugar, monosodium glutamate, edible salt, cumin, peppery
Green pepper, 5 '-the sapidity nucleotide disodium, ethylmaltol；Adjusted according to 5% addition of the fibrous compound plant protein weight after baking
Taste powder.
5. the production method of a kind of instant type compound plant protein food according to claim 4, it is characterised in that in step
In rapid seven, the flavored oils are special five sesame oil of albumen that Henan Pin Zheng food companies produce, special five sesame oil of albumen
Dispensing is：Soybean oil, rapeseed oil, green onion, ginger, fennel seeds, anise, cassia bark, radix glycyrrhizae, the root of Dahurain angelica, nutmeg, spiceleaf, dried orange peel, Chinese prickly ash, perfume (or spice)
Cogongrass, cloves；15% according to the fibrous compound plant protein weight after baking is added.
6. the production method of a kind of instant type compound plant protein food according to claim 5, it is characterised in that described
The solid content of final products is 55~60%, and its list of ingredients is vegetable protein, drinking water, vegetable oil, spice, yeast are carried
Take thing, soy sauce, flavoring essence, white granulated sugar, edible salt, monosodium glutamate.
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