CN107712078A - A kind of spicy beef and preparation method thereof - Google Patents

A kind of spicy beef and preparation method thereof Download PDF

Info

Publication number
CN107712078A
CN107712078A CN201710847541.1A CN201710847541A CN107712078A CN 107712078 A CN107712078 A CN 107712078A CN 201710847541 A CN201710847541 A CN 201710847541A CN 107712078 A CN107712078 A CN 107712078A
Authority
CN
China
Prior art keywords
wire
parts
preparation
drawing protein
protein
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201710847541.1A
Other languages
Chinese (zh)
Inventor
高飞
宋恒祥
岳坤林
刘兆辉
邵波
裴守军
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
SHANDONG YUXIN BIOTECHNOLOGY Co Ltd
Original Assignee
SHANDONG YUXIN BIOTECHNOLOGY Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by SHANDONG YUXIN BIOTECHNOLOGY Co Ltd filed Critical SHANDONG YUXIN BIOTECHNOLOGY Co Ltd
Priority to CN201710847541.1A priority Critical patent/CN107712078A/en
Publication of CN107712078A publication Critical patent/CN107712078A/en
Pending legal-status Critical Current

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C20/00Cheese substitutes
    • A23C20/02Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
    • A23C20/025Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds

Abstract

The present invention relates to a kind of spicy beef and preparation method thereof, it is using plant wire-drawing protein as primary raw material, by being equipped with the auxiliary materials such as soybean protein isolate, Gluten, and by wire-drawing protein rehydration, stew in soy sauce, low-temperature frying, seasoning, vacuum packaging, sterilization, outsourcing spreading for cooling dewatering process be prepared the present invention spicy vegetarian diet beefsteak have it is in good taste, the micro- Huang of outer surface color and luster, it is outer slightly solid, interior perfume is tender, have a sense of hierarchy, the stratiform of matter is organized into silk, silk fiber toughness is moderate, just like the sensation of beef during chewing;Good taste, there is the sense of taste feature of beef.

Description

A kind of spicy beef and preparation method thereof
Technical field
The present invention relates to a kind of food and its processing method, specially a kind of spicy beef and preparation method thereof.
Background technology
In recent years, as the improvement of people's living standards, the intake of the quality and nutrition for food has very big demand. The appearance of vegetarian product, people are met for the requirement in terms of these.
Plant wire-drawing protein be with soybean low temperature soy meal, FSPC etc. for primary raw material, process is quenched, extruding, The means such as expanded, heat treatment, the vegetarian product dispensing similar to meat in mouthfeel processed.
By plant wire-drawing protein by modern food processing technology, the vegetarian diet product of imitative beef is processed into, has cost excellent Gesture, can meet people for vegetarian diet, for healthy food the needs of.
Vegetarian diet class product category is less, and vegetarian product mouthfeel is not abundant enough.
The content of the invention
The present invention goes out for weak point of the prior art, there is provided a kind of fiber crops using plant wire-drawing protein as main component Capsaicin beef and preparation method thereof.
The present invention is realized by following technical proposals.
Plant wire-drawing protein is selected, it has following characteristics:
Size:It is required that 5~7cm × 4~4.5cm × 0.5~0.7cm
Tissue characteristic:Longitudinal incision position is neat, and without broken side, laterally thread sense is strong, and it is clearly demarcated to tear a show levels sense open, flexible.
Another goal of the invention of the present invention, a kind of preparation method of described spicy beef, comprises the following steps:Plant The processing of thing wire-drawing protein rehydration, stew in soy sauce, low-temperature frying, seasoning, vacuum packaging, sterilization, outsourcing spreading for cooling water removal.
The plant wire-drawing protein rehydration processing step is:Plant wire-drawing protein is put into 55~65 DEG C of warm water and soaked, The ratio 1 of the wire-drawing protein and water:3.5~4.0, soak time 40~50 minutes;Then carry out tearing silk open, torn open by machinery Silk, the rotating speed for tearing a machine open is 1000~1500rpm, the min of time 5~10.
The stew in soy sauce step is:The raw material that rehydration is treated, draining make water content 70-75% for 5~10 minutes, add big Beans separated protein powder, Gluten and beef extract, it is living to mix uniformly, solid-state stew in soy sauce is carried out, the stew in soy sauce time is 50~70 minutes, soybean point It is 7 from albumen powder, Gluten, beef extract ratio:3:12.
The low-temperature frying step is:The outer surface for every a piece of wire-drawing protein that stew in soy sauce is crossed, uniformly paints fructose syrup, Carried out in deep fryer fried, grease is using soybean oil, 150~160 DEG C of frying temperature, and control time is 1~2min, table The micro- Huang in complexion pool;Drained after frying in disk is drained about 5~10 minutes, drain surface fat.
The seasoning step is:The material that low-temperature frying treats is seasoned, using chilli sauce, salt, monosodium glutamate, eight Angle powder, ginger powder.
The sterilisation step is:Sterilized in double-deck high temperature sterilization kettle, temperature:121 DEG C, 15 minutes time, then back-pressure Cool to 40 DEG C;
The characteristics of spicy plain meat of the present invention, is:The obvious wire-drawing protein of thread sense is selected, size and general beefsteak are similar, special After sign is wire-drawing protein rehydration, without dehydration, but the preferably sticky characteristic of soybean protein isolate is utilized after draining, and add Beef extract, solid-state stew in soy sauce so that show beef sense of taste.In addition, the present invention uses low-temperature frying, it is first that material brush is sugared, so So that the micro- Huang of surface color, shredded meat sense is obvious, adds chewiness.The follow-up requirement smeared chilli sauce and meet flavor of hot. High-temperature sterilization can be such that the quality guarantee period of product reaches 9 months.
Embodiment
Further description is done to the present invention with reference to specific embodiment, so that those skilled in the art knows more about The present invention.
Embodiment 1
(1)Feedstock treating:500 grams of soybean wire-drawing proteins are put into 1750 grams of 60 DEG C of warm water and soaked, soak time is 45 points Clock.
(2)Raw material after rehydration, draining 7 minutes or so, water content 70% after draining, 35 grams of soybean separation protein white powder of addition, 60 grams of 15 grams of Gluten and beef extract, living to mix uniformly, the stew in soy sauce time is 60 minutes.
(3)Low-temperature frying:The outer surface for every a piece of wire-drawing protein that step 2 is treated, uniformly paints fructose syrup, Frying is carried out in deep fryer, grease is 1 min using soybean oil, 155 DEG C of frying temperature, control time, and surface color is micro- It is yellow.Drained after frying in disk is drained about 10 minutes, drain surface fat.
(4)Seasoning:The albumen that step 3 is treated seasons, and the flavoring used is aided with other foods based on chilli sauce The seasonings such as salt, monosodium glutamate, star aniseed powder, ginger powder.
(5)Vacuum packaging:After the completion of step 4, packed, vacuum seal.
(6)Sterilization:Sterilized in double-deck high temperature sterilization kettle, temperature:121 DEG C, 15 minutes time, then back-pressure is cooled to 40 ℃。
(7)Outsourcing spreading for cooling, water removal:On spreading-and-cooling machine, packaging bag outer surface water is dried up using blower fan.
Embodiment 2
The difference from Example 1 of the present embodiment 2 is that the temperature of rehydration is 65 DEG C in step 1.
Embodiment 3
The difference from Example 1 of the present embodiment 3 is that the temperature of rehydration is 55 DEG C in step 1.
Embodiment 4
The difference from Example 1 of the present embodiment 4 is that the temperature of rehydration is 50 DEG C in step 1
Embodiment 5
The difference from Example 1 of the present embodiment 5 is that the temperature of rehydration is 70 DEG C in step 1
Above-described embodiment 2-3 and the contrast product mouthfeel of embodiment 1 are slightly hard, but unobvious, taste difference unobvious;But embodiment 4 Mouthfeel is hard compared with Example 1 with embodiment 5, and silk fiber toughness is excessive, it is difficult to chews, taste difference is obvious.
Embodiment 6
The difference from Example 1 of the present embodiment 6 does not carry out tearing silk open after being plant wire-drawing protein rehydration processing of the present invention, most Finished product can not be molded.
Embodiment 7
The difference from Example 1 of the present embodiment 7 water consumption in being handled in plant wire-drawing protein rehydration of the present invention is 1500 grams, Moisture content is very few during wire drawing rehydration, and product quality can be very hard, surfaces versus rough, without the texture of beef.
Embodiment 8
The difference from Example 1 of the present embodiment 8 water consumption in being handled in plant wire-drawing protein rehydration of the present invention is 2200 grams, Wire drawing rehydration moisture content is excessive, and silk fiber toughness reduces, and mouthfeel is poor.
Embodiment 9
The difference of the present embodiment 9 and embodiment 1 is water content 60% after draining of the present invention, and product quality can be very hard, surface Relative coarseness, without the texture of beef.
Embodiment 10
The present embodiment 10 and the difference of embodiment 1 are water content 80% after draining of the present invention, and product is soft, poor taste, does not have The texture of beef.
Embodiment 11
The present embodiment 11 and the difference of embodiment 1 are 40 grams of soybean separation protein white powder, 15 grams of Gluten and beef extract 60 Gram, finished product viscosity is big, and silk fiber toughness is poor, and beef texture is poor.
Embodiment 12
The present embodiment 12 and the difference of embodiment 1 are 30 grams of soybean separation protein white powder, 15 grams of Gluten and beef extract 60 Gram, formed product is poor, and product is loose.
Disclosed embodiment of this invention is not as the restriction to the technology of the present invention scope, and those skilled in the art are in this hair The change without creativeness is within the scope of the present invention on the basis of bright disclosed technical characteristic.

Claims (9)

  1. A kind of 1. spicy beef, it is characterised in that:It includes following components counted in parts by weight:Plant wire-drawing protein 80~ 100 parts, 3.5~4.5 parts of soybean separation protein white powder, 1.5~2.5 parts of Gluten, 5~10 parts of beef extract, chilli sauce 1-10 parts, salt 0.5-2 parts, monosodium glutamate 1-3 parts, star aniseed powder 0.5-2 parts, ginger powder 1-3 parts.
  2. A kind of 2. spicy beef according to claim 1, it is characterised in that:The plant wire-drawing protein has following spy Point:Profile size 5~7cm × 4~4.5cm × 0.5~0.7cm.
  3. A kind of 3. spicy beef according to claim 1, it is characterised in that:The plant wire-drawing protein is soybean wire drawing Albumen.
  4. A kind of 4. preparation method of spicy beef according to claim 1, it is characterised in that:Comprise the following steps:Plant The processing of thing wire-drawing protein rehydration, stew in soy sauce, low-temperature frying, seasoning, vacuum packaging, sterilization, outsourcing spreading for cooling water removal.
  5. A kind of 5. preparation method of spicy beef according to claim 4, it is characterised in that:The plant wire-drawing protein Rehydration processing step is:Plant wire-drawing protein is put into 55~65 DEG C of warm water and soaked, the ratio 1 of the wire-drawing protein and water: 3.5~4.0, soak time 40~50 minutes;, soak time 40~50 minutes;Then carry out tearing silk open, silk is torn open by machinery, torn open The rotating speed of silk machine is 1000~1500rpm, the min of time 5~10.
  6. A kind of 6. preparation method of spicy beef according to claim 4, it is characterised in that:The stew in soy sauce step is: The raw material that rehydration is treated, draining make water content 70-75% for 5~10 minutes, add soybean separation protein white powder, Gluten and ox Meat extract, it is living to mix uniformly, solid-state stew in soy sauce is carried out, the stew in soy sauce time is 50~70 minutes, soybean separation protein white powder, Gluten, beef extract Ratio is 7:3:12.
  7. A kind of 7. preparation method of spicy beef according to claim 4, it is characterised in that:The low-temperature frying step For:The outer surface for every a piece of wire-drawing protein that stew in soy sauce is crossed, uniformly paints fructose syrup, and fried, grease is carried out in deep fryer Using soybean oil, 150~160 DEG C of frying temperature, control time is 1~2min, the micro- Huang of surface color;Drained after frying Drained in disk about 5~10 minutes, drain surface fat.
  8. A kind of 8. preparation method of spicy beef according to claim 4, it is characterised in that:The seasoning step is: The material that low-temperature frying treats is seasoned, using chilli sauce, salt, monosodium glutamate, star aniseed powder, ginger powder.
  9. A kind of 9. preparation method of spicy beef according to claim 4, it is characterised in that:The sterilisation step is: Sterilized in double-deck high temperature sterilization kettle, temperature:121 DEG C, 15 minutes time, then back-pressure cool to 40 DEG C.
CN201710847541.1A 2017-09-19 2017-09-19 A kind of spicy beef and preparation method thereof Pending CN107712078A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201710847541.1A CN107712078A (en) 2017-09-19 2017-09-19 A kind of spicy beef and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201710847541.1A CN107712078A (en) 2017-09-19 2017-09-19 A kind of spicy beef and preparation method thereof

Publications (1)

Publication Number Publication Date
CN107712078A true CN107712078A (en) 2018-02-23

Family

ID=61207237

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201710847541.1A Pending CN107712078A (en) 2017-09-19 2017-09-19 A kind of spicy beef and preparation method thereof

Country Status (1)

Country Link
CN (1) CN107712078A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111345394A (en) * 2020-03-23 2020-06-30 深圳齐善食品有限公司 Vegetable-based sauced beef and preparation method thereof
CN112753949A (en) * 2021-02-21 2021-05-07 四川省胡婆婆食品有限责任公司 Method for making crisp bamboo shoot vegetarian beef
CN112889997A (en) * 2021-03-12 2021-06-04 山东天博食品配料有限公司 Seasoning method of leisure meat product

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103564353A (en) * 2013-10-31 2014-02-12 周永波 Pure vegetarian dried meat floss as well as processing method thereof
CN103734454A (en) * 2013-12-20 2014-04-23 祖名豆制品股份有限公司 Leisure vegetarian meat based on textured soybean protein
CN105028670A (en) * 2015-08-06 2015-11-11 安徽兴程食品有限责任公司 Spicy vegetarian meat
CN105166940A (en) * 2015-09-25 2015-12-23 山东和利农业发展有限公司 Vegetarian hamburger cake and processing method thereof
CN105341701A (en) * 2015-09-25 2016-02-24 山东和利农业发展有限公司 Cumin mutton flavored vegetarian meat shashlik and production method thereof

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103564353A (en) * 2013-10-31 2014-02-12 周永波 Pure vegetarian dried meat floss as well as processing method thereof
CN103734454A (en) * 2013-12-20 2014-04-23 祖名豆制品股份有限公司 Leisure vegetarian meat based on textured soybean protein
CN105028670A (en) * 2015-08-06 2015-11-11 安徽兴程食品有限责任公司 Spicy vegetarian meat
CN105166940A (en) * 2015-09-25 2015-12-23 山东和利农业发展有限公司 Vegetarian hamburger cake and processing method thereof
CN105341701A (en) * 2015-09-25 2016-02-24 山东和利农业发展有限公司 Cumin mutton flavored vegetarian meat shashlik and production method thereof

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
齐新美: "大豆拉丝蛋白素食研究", 《中国调味品》 *

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111345394A (en) * 2020-03-23 2020-06-30 深圳齐善食品有限公司 Vegetable-based sauced beef and preparation method thereof
CN111345394B (en) * 2020-03-23 2022-06-17 深圳齐善食品有限公司 Vegetable-based sauced beef and preparation method thereof
CN112753949A (en) * 2021-02-21 2021-05-07 四川省胡婆婆食品有限责任公司 Method for making crisp bamboo shoot vegetarian beef
CN112889997A (en) * 2021-03-12 2021-06-04 山东天博食品配料有限公司 Seasoning method of leisure meat product

Similar Documents

Publication Publication Date Title
KR101506939B1 (en) Producing method of pork cultet type soybean processed foods
KR101591203B1 (en) Soy protein jerky product with textured soy protein and method of the producing the same
CN106509702A (en) Technology of baked eels
CN101411430A (en) A kind of method for salting of bean food
CN107712078A (en) A kind of spicy beef and preparation method thereof
CN105942257A (en) Roast sausages and processing method and application thereof
CN105746727A (en) Sauced spicy dried bean curd and preparation method thereof
KR101727224B1 (en) Chicken Power and Method of preparing fried chicken using thereof
KR20080088245A (en) Chocolate containing freeze dried materisal and method for preparing of the same
CN107149094A (en) A kind of dry preparation method of jerked beef
CN103919185A (en) Low-grease and high-protein peanut, and making methods of peanut with primary taste and peanut with Chinese pepper taste
CN107950991A (en) A kind of preparation method of flavor alec
KR101873170B1 (en) A method manufacturing of semi dried Pollack
CN105767905A (en) Anti-aging vegetarian meat and preparation method thereof
KR102340300B1 (en) Fried eel bone and manufacturing method of the same
KR101801254B1 (en) A manufacturing method of Jajang sauce
KR101506938B1 (en) Producing method of pork cultet type soybean processed foods using dried fruits
KR20190022077A (en) Dried meat/fish with herb medicine extract and manufacturing method of the same
KR101590503B1 (en) Method for preparing dried conger eel and dried conger eel prepared by the method
KR102121563B1 (en) Pollack boiled down in seasonings and manufacturing method thereof
CN107927527A (en) A kind of preparation method of instant dried pumpkin
KR20200002118A (en) Method of manufacturing a Beans protein and protein and pea protein
KR20170128763A (en) Jajang sauce using soybean paste with barley
KR102197398B1 (en) Manufacturing Method of Chicken cuisine
KR102417242B1 (en) The method of manufacture of jerky with chicken meat and jerky with chicken meat

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
RJ01 Rejection of invention patent application after publication

Application publication date: 20180223

RJ01 Rejection of invention patent application after publication