CN108514125A - A kind of peanut protein element meat and preparation method thereof - Google Patents
A kind of peanut protein element meat and preparation method thereof Download PDFInfo
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- 235000020232 peanut Nutrition 0.000 title claims abstract description 68
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 67
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 67
- 235000013372 meat Nutrition 0.000 title claims abstract description 53
- 238000002360 preparation method Methods 0.000 title claims abstract description 25
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- 244000105624 Arachis hypogaea Species 0.000 claims description 62
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- 238000006297 dehydration reaction Methods 0.000 claims description 44
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- 238000007654 immersion Methods 0.000 claims description 15
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- 235000020997 lean meat Nutrition 0.000 claims description 10
- 239000000243 solution Substances 0.000 claims description 10
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- 241000894007 species Species 0.000 claims description 9
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
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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 description 5
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- 241000238557 Decapoda Species 0.000 claims description 3
- 241000287828 Gallus gallus Species 0.000 claims description 3
- 235000015278 beef Nutrition 0.000 claims description 3
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- 206010012601 diabetes mellitus Diseases 0.000 abstract description 3
- 235000004213 low-fat Nutrition 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000018102 proteins Nutrition 0.000 description 45
- 239000003921 oil Substances 0.000 description 31
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- 244000025254 Cannabis sativa Species 0.000 description 1
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- 235000004347 Perilla Nutrition 0.000 description 1
- 244000124853 Perilla frutescens Species 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
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- 235000003563 vegetarian diet Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- 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
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Manufacturing & Machinery (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention relates to a kind of peanut protein element meat and preparation method thereof, contain peanut protein, peanut protein oil content is 8%~15%, and the present invention uses the peanut protein of oil content 8%~15% for raw material, can be with other materials directly through peanut protein element meat molding machine extrusion molding, process is impregnated to eliminate material, technique of putting the oil also is saved simultaneously, is saved manually, and soaking time is short, yield in unit time can be significantly improved, entreprise cost is reduced.The plain meat that the present invention makes, be rich in vegetable protein, no cholesterol, low fat, be hypertension, coronary heart disease, diabetes patient ultimate food, delicious flavour is palatable, and long-time service can build up health, and be beneficial to health.
Description
Technical field
The present invention relates to a kind of peanut protein element meat and preparation method thereof.
Background technology
Plain meat is a kind of vegetarian diet with flavor and tissue mouthfeel similar to meat, usually with vegetable protein（Soybean protein,
Peanut protein, wheat gluten etc.）For primary raw material, pass through the hot-working including the modern foods processing technology such as including extrusion cooking
The tissue mouthfeel similar to meat is formed, the flavor similar to meat is formed by adding meat flavor.Due to its protein content
Height, low fat, be free of cholesterol, be hypertension, coronary heart disease, diabetes patient ultimate food, delicious flavour is palatable, long-term consumption
It can build up health, be referred to as healthy food.
But plain meat raw material is prepared at present mostly based on skimmed prod, is needed each material first through water mixing, is prepared into bulk material,
Then extrusion forming needs to impregnate for a long time after molding, and the later stage also needs to oil blending processing, and the production time is longer, enterprise's life
It is high to produce cost.And with skimmed prod make plain meat, although the later stage handled through oil blending, in the toughness and mouthfeel of product
Satisfactory effect is still not achieved in aspect.
Invention content
The technical problem to be solved by the invention is to provide a kind of peanut protein element meat and preparation method thereof, and the present invention can
Yield in unit time is significantly improved, reduces enterprise's production cost, and there is preferable toughness and mouthfeel.
In order to solve the above-mentioned technical problem, the present invention uses following technical scheme：
A kind of peanut protein element meat, containing peanut protein, peanut protein oil content is 8%~15%.
Peanut protein accounts for 30~55%.
A kind of preparation method of peanut protein element meat, follows the steps below：
By peanut protein and other materials according to certain quality ratio mixing after, put into extrusion forming in plain meat molding machine, produce
Go out the finished product of lean meat species structure of fibrous tissue.
Preferably, other materials are one in dregs of beans, soyabean protein powder, defatted soy flour, Strong flour and buckwheat
Kind or arbitrary proportion it is two or more；The mass ratio of peanut protein and other materials is 30~55:45~70.
Preferably, the plain meat molding machine is screw extrusion device, is divided into crush zone, preheating zone and fluffing zone；It squeezes
Nip temperature is 0~25 DEG C；Preheating zone temperature is 100~180 DEG C；Fluffing zone temperature is 180~240 DEG C.
Preferably, other materials are dregs of beans.
Preferably, further include impregnate dehydration, it is described impregnate dehydration refer to the lean meat species structure of fibrous tissue that will be prepared at
Product put into 0~5 DEG C of solution 1~2h of immersion, and the finished product after immersion is then carried out water removal drying again, keep its moisture and
The total content of oil is 6~12%；
The solution is edible glycerol aqueous solution, and the mass ratio of edible glycerol and water is 0.5~2:98~99.5.
Preferably, further include having stew in soy sauce after the immersion dehydration, the stew in soy sauce refers to that the finished product after removing water drying carries out
Natural cooling is cooled to room temperature, and cooling finished product is then heated to 40~65 DEG C into the water, keeps 15~45min；It is cooling
Finished product and the mass ratio of water be 5~45:55~95；
During the stew in soy sauce, halogen material is added also into water, the mass ratio of the halogen material and water is 1~5:95~99, the halogen
Material includes one kind or arbitrary proportion in illiciumverum, zingiber kawagoii, cassia bark, fennel seeds, tsaoko, cloves, fructus amomi, Chinese prickly ash, cardamom and spiceleaf
It is two or more.
Preferably, further include again dehydration and spice processing after the stew in soy sauce, the dehydration again refers to by stew in soy sauce
Finished product afterwards is pulled out from water, carries out dehydration drying, make its moisture and oil total content be 6~12%, obtain again dehydration at
Product；
Spice processing, the spice processing is to be stirred the addition spice of dehydration finished product again, until spice is filled with finished product
It includes 0.2~0.4 portion of monosodium glutamate, 0.3~0.5 part of white sugar, 1~3 part of spicy powder and 3~5 in parts by weight to divide mixing, the spice
One kind or arbitrary proportion in part toppings is two or more, and the mass ratio of the spice and dehydration finished product again is 0.2~6:
94~99.8；
The one kind of the toppings in powdered beef, powder of pork, chicken meal, fish powder and shrimp med.
Preferably, the spice after treatment is vacuum-packed and is sterilized to get peanut protein element meat, vacuumized
Time is 15~35 seconds, and sterilising temp is 110~125 DEG C, and sterilization time is 15~25min.
Invention has following advantageous effects：
1, inventive formulation with《Hundred grass warp of the legendary god of farming》In the theory of monarch be foundation, wherein peanut protein has peanut
Fragrance is monarch；Material selects dregs of beans, soyabean protein powder, defatted soy flour, Strong flour and its taste of buckwheat more pastel, even
It is tasteless, it is minister；It is assistant with halogen material；It is to make with toppings.The present invention be rich in vegetable protein, no cholesterol, low fat, meet compared with
When good mouthfeel, also have effects that improve hypertension, coronary heart disease, diabetes, long-time service can build up health, and be beneficial to body
Health.
2, soaking time is short after extrusion forming of the present invention, and edible glycerol can not only adjust the mouthfeel of the present invention, but also play contracting
The effect of short soaking time.
3, traditional processing mode needs to carry out oil blending to product, and toppings are bonded in product surface using the viscosity of oil,
Toppings can be equally bonded to peanut protein element meat surface by the present invention without oil blending processing, and not fallen off, and simplified and prepared work
Skill is saved artificial.
4, the present invention is eliminated material first through water mixing, is prepared using peanut protein and the direct extrusion forming of other materials
At the process of bulk material, and soaking time is short in production process while saving process of putting the oil, and can significantly improve the unit interval
Yield reduces enterprise's production cost.
Specific implementation mode
It is further illustrated the present invention with reference to specific example.
Embodiment 1
A kind of peanut protein element meat, containing peanut protein, peanut protein oil content is 12%.
Peanut protein accounts for 45%.
A kind of preparation method of peanut protein element meat, follows the steps below：
By peanut protein and dregs of beans according to mass ratio 45:After 55 mixings, extrusion forming in plain meat molding machine, output lean meat are put into
The finished product of fiber type institutional framework.
The element meat molding machine is screw extrusion device, is divided into crush zone, preheating zone and fluffing zone；Crush zone temperature
It is 8 DEG C；Preheating zone temperature is 160 DEG C；Fluffing zone temperature is 220 DEG C.
Further include impregnating dehydration, the immersion dehydration refers to putting into the finished product of the lean meat species structure of fibrous tissue of preparation
Impregnate 1h in 2 DEG C of solution, the finished product after immersion be then subjected to water removal drying again, keep its moisture and oil total content be
10%；
The solution is edible glycerol aqueous solution, and the mass ratio of edible glycerol and water is 0.8:99.2.
Further include having stew in soy sauce after the immersion dehydration, the stew in soy sauce refers to that the finished product progress nature after removing water drying is cold
But it, is cooled to room temperature, cooling finished product is then heated to 50 DEG C into the water, keeps 20min；The matter of cooling finished product and water
It is 15 to measure ratio:85；
During the stew in soy sauce, halogen material is added also into water, the mass ratio of the halogen material and water is 2:98, the halogen material is eight
Angle, zingiber kawagoii, cassia bark, fennel seeds, tsaoko, cloves, fructus amomi, Chinese prickly ash, cardamom and spiceleaf are according to mass ratio 1:2:3:1:4:6:1:2:
3:7 composition.
Further include again dehydration and spice processing after the stew in soy sauce, the dehydration again refers to by the finished product after stew in soy sauce
It is pulled out from water, carries out dehydration drying, it is 9% to make the total content of its moisture and oil, obtains dehydration finished product again；
Spice processing, the spice processing is to be stirred the addition spice of dehydration finished product again, until spice is filled with finished product
Point mixing, the spice is the composition of 0.3 portion of monosodium glutamate, 0.4 part of white sugar, 2 parts of spicy powders and 4 parts of powdered beefs in parts by weight,
The mass ratio of the spice and dehydration finished product again is 0.9:99.1；
The spice after treatment is vacuum-packed and is sterilized to get peanut protein element meat, and the pumpdown time is 17 seconds,
Sterilising temp is 120 DEG C, sterilization time 15min.
Embodiment 2
A kind of peanut protein element meat, containing peanut protein, peanut protein oil content is 10%.
Peanut protein accounts for 40%.
A kind of preparation method of peanut protein element meat, follows the steps below：
By peanut protein and other materials according to mass ratio 40:After 60 mixings, put into plain meat molding machine extrusion forming to get
Peanut protein element meat.
Other materials are dregs of beans, Strong flour and buckwheat according to mass ratio 20:2:1 composition.
The element meat molding machine is screw extrusion device, is divided into crush zone, preheating zone and fluffing zone；Crush zone temperature
It is 20 DEG C；Preheating zone temperature is 140 DEG C；Fluffing zone temperature is 230 DEG C.
Embodiment 3
A kind of peanut protein element meat, containing peanut protein, peanut protein oil content is 14%.
Peanut protein accounts for 35%.
A kind of preparation method of peanut protein element meat, follows the steps below：
By peanut protein and other materials according to mass ratio 35:After 65 mixings, extrusion forming in plain meat molding machine, output are put into
The finished product of lean meat species structure of fibrous tissue.
Other materials are dregs of beans, defatted soy flour and buckwheat according to mass ratio 8:2:1 composition.
The element meat molding machine is screw extrusion device, is divided into crush zone, preheating zone and fluffing zone；Crush zone temperature
It is 5 DEG C；Preheating zone temperature is 150 DEG C；Fluffing zone temperature is 200 DEG C.
Further include impregnating dehydration, the immersion dehydration refers to putting into the finished product of the lean meat species structure of fibrous tissue of preparation
1h is impregnated in 3 DEG C of solution, the finished product after immersion is then subjected to water removal drying again, it is 8% to keep the total content of its moisture and oil；
The solution is edible glycerol aqueous solution, and the mass ratio of edible glycerol and water is 1:99.
Further include having stew in soy sauce after the immersion dehydration, the stew in soy sauce refers to that the finished product progress nature after removing water drying is cold
But it, is cooled to room temperature, cooling finished product is then heated to 60 DEG C into the water, keeps 15min；The matter of cooling finished product and water
It is 20 to measure ratio:80；
During the stew in soy sauce, halogen material is added also into water, the mass ratio of the halogen material and water is 3:97, the halogen material is eight
Angle, zingiber kawagoii, cassia bark, fennel seeds, purple perilla, cloves, Chinese prickly ash, cardamom and spiceleaf are according to mass ratio 5:2:3:1:4:6:1:2:3 group
Close object.
Further include again dehydration and spice processing after the stew in soy sauce, the dehydration again refers to by the finished product after stew in soy sauce
It is pulled out from water, carries out dehydration drying, it is 8% to make the total content of its moisture and oil, obtains dehydration finished product again；
Spice processing, the spice processing is to be stirred the addition spice of dehydration finished product again, until spice is filled with finished product
Point mixing, the spice is the composition of 0.2 portion of monosodium glutamate, 0.5 part of white sugar, 2 parts of spicy powders and 3 parts of shrimp meds, institute in parts by weight
The mass ratio for stating spice and dehydration finished product again is 4:96；
The spice after treatment is vacuum-packed and is sterilized to get peanut protein element meat, and the pumpdown time is 30 seconds,
Sterilising temp is 115 DEG C, sterilization time 25min.
Embodiment 4
A kind of peanut protein element meat, containing peanut protein, peanut protein oil content is 9%.
Peanut protein accounts for 50%.
A kind of preparation method of peanut protein element meat, follows the steps below：
By peanut protein and other materials according to mass ratio 50:After 50 mixings, extrusion forming in plain meat molding machine, output are put into
The finished product of lean meat species structure of fibrous tissue.
Other materials are Strong flour and buckwheat according to mass ratio 1:1 composition.
The element meat molding machine is screw extrusion device, is divided into crush zone, preheating zone and fluffing zone；Crush zone temperature
It is 10 DEG C；Preheating zone temperature is 160 DEG C；Fluffing zone temperature is 200 DEG C.
Further include impregnating dehydration, the immersion dehydration refers to putting into the finished product of the lean meat species structure of fibrous tissue of preparation
2h is impregnated in 3 DEG C of solution, the finished product after immersion is then subjected to water removal drying again, it is 8% to keep the total content of its moisture and oil；
The solution is edible glycerol aqueous solution, and the mass ratio of edible glycerol and water is 1.5:98.5.
Further include having stew in soy sauce after the immersion dehydration, the stew in soy sauce refers to that the finished product progress nature after removing water drying is cold
But it, is cooled to room temperature, cooling finished product is then heated to 40 DEG C into the water, keeps 20min；The matter of cooling finished product and water
It is 30 to measure ratio:70；
During the stew in soy sauce, it is also added zingiber kawagoii into water, the mass ratio of the zingiber kawagoii and water is 4:96.
Further include again dehydration and spice processing after the stew in soy sauce, the dehydration again refers to by the finished product after stew in soy sauce
It is pulled out from water, carries out dehydration drying, it is 10% to make the total content of its moisture and oil, obtains dehydration finished product again；
Spice processing, the spice processing is to be stirred the addition spice of dehydration finished product again, until spice is filled with finished product
Point mixing, the spice is the composition of 0.4 portion of monosodium glutamate, 0.3 part of white sugar, 3 parts of spicy powders and 4 parts of chicken meals in parts by weight,
The mass ratio of the spice and dehydration finished product again is 2:98；
The spice after treatment is vacuum-packed and is sterilized to get peanut protein element meat, and the pumpdown time is 20 seconds,
Sterilising temp is 125 DEG C, sterilization time 15.
The advantageous effect further illustrated the present invention with reference to experimental data：
Experiment one
1, material to be tested is tested
1 materials and methods：
1.1 test site：Zaozhuang Shanting District top of city wall town food enterprise.
1.2 detection：Degree, spice adhesion condition and mouthfeel are bubbled open, and records the problem of being encountered in production.
1.3 material to be tested：For embodiment 1, comparison 1（In addition to edible glycerol is not added, other production methods and embodiment
1 is consistent）, comparison 2（In addition to the peanut protein oil content of use is less than 2%, other production methods are consistent with embodiment 1）, it is right
Than 3（The embodiment 1 prepared in patent No. CN201611110815.0）With comparison 4（Except technique uses the patent No.
It is other consistent with embodiment 1 outside the preparation process of CN201611110815.0）Effect is done to compare.
This experiment is consistent with other operations in addition to processing difference except testing.
1.4 detection method：Degree of bubbling open and spice adhesion condition are evaluated by being engaged in the technical backbone of production for many years；Mouthfeel
20 trial test experts are invited, are evaluated, evaluation is divided into excellent, preferable, good, general and poor five grades.
2 results and analysis
Embodiment 1, comparison 1（In addition to edible glycerol is not added, other production methods are consistent with embodiment 1）, comparison 2（Except adopting
Peanut protein oil content is less than outside 2%, and other production methods are consistent with embodiment 1）, comparison 3（The patent No.
The embodiment 1 prepared in CN201611110815.0）With comparison 4（Except technique uses the system of patent No. CN201611110815.0
It is other consistent with embodiment 1 outside standby technique）Processing is compared, and data are shown in Table 1
Table 1
| Degree of bubbling open | Taste teacher's evaluation | Spice adhesion condition（%） | It encounters problems in production | |
| Embodiment 1 | It bubbles open | It is excellent | Attachment is stronger | It can normally produce, a small amount of floating oil of stew in soy sauce process is even without floating oil |
| Comparison 1 | It does not bubble open | Generally | Attachment is stronger | Because not bubbling open, continues after impregnating 1.5h, can normally produce, a small amount of floating oil of stew in soy sauce process is even without floating oil |
| Comparison 2 | It does not bubble open | Generally | Attachment is weaker | Extrusion molding, but caking ability is inadequate, and product is loose after forming, and after addition spice, can not adhere to substantially |
| Comparison 3 | It bubbles open | Preferably | Attachment is stronger | The longer 3h of soaking time, needs over oil treatment, normal to produce |
| Comparison 4 | It does not bubble open | It is poor | Attachment is stronger | The longer 3h of soaking time, needs over oil treatment, and floating oil is serious during stew in soy sauce, causes peanut oil waste serious, needs over oil treatment |
The present invention has soaking time short as can be seen from Table 1, in good taste, eliminates material first through water mixing, is prepared into loose
The process of material, and soaking time is short in production process, and oily technique was can be omitted, the excellent of spice adhesive force is not influenced
Point；Oil mass loss is few during stew in soy sauce, simplifies technique, has saved manpower.The present invention can be than comparison 1 in soaking time
（In addition to edible glycerol is not added, other production methods are consistent with embodiment 1）, comparison 3（Patent No. CN201611110815.0
The embodiment 1 of middle preparation）With comparison 4（Except technique using patent No. CN201611110815.0 preparation process in addition to, it is other with
Embodiment 1 is consistent）2 are saved to 3h, while saving the time of putting the oil, i.e., the present invention can significantly improve yield in unit time, with comparison
1, comparison 3 compares yield in unit time with comparison 4 and can be improved 65% or more.
Claims (10)
1. a kind of peanut protein element meat, which is characterized in that containing peanut protein, peanut protein oil content is 8%~15%.
2. peanut protein element meat as described in claim 1, which is characterized in that peanut protein accounts for 30~
55%。
3. a kind of preparation method of peanut protein element meat, which is characterized in that follow the steps below：
By peanut protein and other materials according to certain quality ratio mixing after, put into extrusion forming in plain meat molding machine, produce
Go out the finished product of lean meat species structure of fibrous tissue.
4. the preparation method of peanut protein element meat as claimed in claim 3, which is characterized in that other materials be dregs of beans,
One kind or arbitrary proportion in soyabean protein powder, defatted soy flour, Strong flour and buckwheat it is two or more；Peanut protein and its
The mass ratio of its material is 30~55:45~70.
5. the preparation method of peanut protein element meat as claimed in claim 3, which is characterized in that the element meat molding machine is screw rod
Pressurizing unit is divided into crush zone, preheating zone and fluffing zone；Crush zone temperature is 0~25 DEG C；Preheating zone temperature be 100~
180℃；Fluffing zone temperature is 180~240 DEG C.
6. the preparation method of peanut protein element meat as claimed in claim 3, which is characterized in that other materials are dregs of beans.
7. the preparation method of peanut protein element meat as claimed in claim 3, which is characterized in that further include impregnating dehydration, it is described
It refers to that the finished product of the lean meat species structure of fibrous tissue of preparation is put into 1~2h of immersion in 0~5 DEG C of solution to impregnate dehydration, then
Again by the finished product after immersion, water removal drying is carried out, it is 6~12% to keep the total content of its moisture and oil；
The solution is edible glycerol aqueous solution, and the mass ratio of edible glycerol and water is 0.5~2:98~99.5.
8. the preparation method of peanut protein element meat as claimed in claim 7, it is characterised in that：Further include after the immersion dehydration
There is stew in soy sauce, the stew in soy sauce refers to that the finished product after drying water removal carries out natural cooling, is cooled to room temperature, then by cooling finished product
It is heated to 40~65 DEG C into the water, keeps 15~45min；The mass ratio of cooling finished product and water is 5~45:55~95；
During the stew in soy sauce, halogen material is added also into water, the mass ratio of the halogen material and water is 1~5:95~99, the halogen
Material includes one kind or arbitrary proportion in illiciumverum, zingiber kawagoii, cassia bark, fennel seeds, tsaoko, cloves, fructus amomi, Chinese prickly ash, cardamom and spiceleaf
It is two or more.
9. the preparation method of peanut protein element meat as claimed in claim 8, it is characterised in that：Further include again de- after the stew in soy sauce
Water process and spice processing, the dehydration again refers to pulling the finished product after stew in soy sauce from water out, carries out dehydration drying, makes it
The total content of moisture and oil is 6~12%, obtains dehydration finished product again；
Spice processing, the spice processing is to be stirred the addition spice of dehydration finished product again, until spice is filled with finished product
It includes 0.2~0.4 portion of monosodium glutamate, 0.3~0.5 part of white sugar, 1~3 part of spicy powder and 3~5 in parts by weight to divide mixing, the spice
One kind or arbitrary proportion in part toppings is two or more, and the mass ratio of the spice and dehydration finished product again is 0.2~6:
94~99.8；
The one kind of the toppings in powdered beef, powder of pork, chicken meal, fish powder and shrimp med.
10. the preparation method of peanut protein element meat as claimed in claim 9, it is characterised in that：The spice after treatment,
It is vacuum-packed and is sterilized to get peanut protein element meat, the pumpdown time is 15~35 seconds, and sterilising temp is 110~125
DEG C, sterilization time is 15~25min.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113040226A (en) * | 2021-04-21 | 2021-06-29 | 齐鲁工业大学 | Processing method of spicy vegetarian meat |
| CN113973976A (en) * | 2021-11-10 | 2022-01-28 | 张成璨 | Pure peanut protein vegetarian meat, raw material components and production method of pure peanut protein vegetarian meat |
| CN114009676A (en) * | 2021-11-02 | 2022-02-08 | 苏州金记食品有限公司 | Processing technology of torn vegetarian meat capable of improving tasty effect |
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