CN107712078A - A kind of spicy beef and preparation method thereof - Google Patents
A kind of spicy beef and preparation method thereof Download PDFInfo
- 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
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- Prior art keywords
- wire
- parts
- preparation
- drawing protein
- protein
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- 235000015278 beef Nutrition 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 238000005491 wire drawing Methods 0.000 claims abstract description 29
- 235000018102 proteins Nutrition 0.000 claims abstract description 27
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 27
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 27
- 241000196324 Embryophyta Species 0.000 claims abstract description 17
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 13
- 235000013547 stew Nutrition 0.000 claims abstract description 13
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 10
- 108010068370 Glutens Proteins 0.000 claims abstract description 9
- 235000021312 gluten Nutrition 0.000 claims abstract description 9
- 230000001954 sterilising Effects 0.000 claims abstract description 8
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 239000000463 material Substances 0.000 claims abstract description 4
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 235000010469 Glycine max Nutrition 0.000 claims description 11
- 240000007842 Glycine max Species 0.000 claims description 10
- BJHIKXHVCXFQLS-UYFOZJQFSA-N Fructose Natural products OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 claims description 6
- 101700013109 WHITE Proteins 0.000 claims description 6
- 238000000926 separation method Methods 0.000 claims description 6
- 240000004160 Capsicum annuum Species 0.000 claims description 5
- 235000015067 sauces Nutrition 0.000 claims description 5
- 240000007329 Zingiber officinale Species 0.000 claims description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 4
- 235000008397 ginger Nutrition 0.000 claims description 4
- 235000013372 meat Nutrition 0.000 claims description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 4
- 239000004223 monosodium glutamate Substances 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 239000011780 sodium chloride Substances 0.000 claims description 4
- 239000005715 Fructose Substances 0.000 claims description 3
- 240000004760 Pimpinella anisum Species 0.000 claims description 3
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 3
- 239000004519 grease Substances 0.000 claims description 3
- 239000003973 paint Substances 0.000 claims description 3
- 235000012424 soybean oil Nutrition 0.000 claims description 3
- 239000003549 soybean oil Substances 0.000 claims description 3
- 239000006188 syrup Substances 0.000 claims description 3
- 235000020357 syrup Nutrition 0.000 claims description 3
- 239000000498 cooling water Substances 0.000 claims description 2
- 235000002639 sodium chloride Nutrition 0.000 claims description 2
- -1 and fried Substances 0.000 claims 1
- 230000014860 sensory perception of taste Effects 0.000 abstract description 7
- 239000000835 fiber Substances 0.000 abstract description 5
- 235000003563 vegetarian diet Nutrition 0.000 abstract description 4
- 238000001816 cooling Methods 0.000 abstract description 3
- 240000003877 Perilla frutescens Species 0.000 abstract description 2
- 235000004348 Perilla frutescens Nutrition 0.000 abstract description 2
- 108010073771 Soybean Proteins Proteins 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 235000019710 soybean protein Nutrition 0.000 abstract description 2
- 230000001055 chewing Effects 0.000 abstract 1
- 239000002932 luster Substances 0.000 abstract 1
- 230000018984 mastication Effects 0.000 abstract 1
- 239000002304 perfume Substances 0.000 abstract 1
- 230000035807 sensation Effects 0.000 abstract 1
- 235000019615 sensations Nutrition 0.000 abstract 1
- 239000007787 solid Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 4
- 235000019723 vegetarian product Nutrition 0.000 description 3
- YKPUWZUDDOIDPM-SOFGYWHQSA-N Capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 240000005158 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 210000001138 Tears Anatomy 0.000 description 1
- 229960002504 capsaicin Drugs 0.000 description 1
- 229930003833 capsaicin Natural products 0.000 description 1
- 235000017663 capsaicin Nutrition 0.000 description 1
- 235000015111 chews Nutrition 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000002352 surface water Substances 0.000 description 1
- 210000001519 tissues Anatomy 0.000 description 1
Classifications
-
- 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
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
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)
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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)
| 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 |
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| 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 |
-
2017
- 2017-09-19 CN CN201710847541.1A patent/CN107712078A/en active Pending
Patent Citations (5)
| 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 |
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Cited By (4)
| 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 |
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