CN109430420A - A kind of spicy monosodium glutamate lamp shadow silk and preparation method thereof - Google Patents
A kind of spicy monosodium glutamate lamp shadow silk and preparation method thereof Download PDFInfo
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- CN109430420A CN109430420A CN201811290345.XA CN201811290345A CN109430420A CN 109430420 A CN109430420 A CN 109430420A CN 201811290345 A CN201811290345 A CN 201811290345A CN 109430420 A CN109430420 A CN 109430420A
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- 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
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Abstract
A kind of spicy monosodium glutamate lamp shadow silk and preparation method thereof, belongs to novel bean product technical field.Its main feature is that the soybean wire-drawing protein of protein >=44% is torn open silk, cooked by moisture≤13%, dehydration is fried, drains, the seasonings such as chilli powder, zanthoxylum powder, fragrance powder are equipped with after spreading for cooling, spicy monosodium glutamate lamp shadow silk is made.The present invention simulates traditional lamp shadow sliced beef by soybean wire-drawing protein, remains lamp shadow silk shape glow, delicate mouthfeel is thin such as the characteristics of lamp shadow silk while hot and savory, enjoys endless aftertastes, and perfection presents the carnivorous conversion to vegetarian diet.
Description
Technical field
The present invention relates to a kind of lamp shadow silk appearance frying snack food production method, in particular to a kind of spicy monosodium glutamate lamp shadow
Silk and preparation method thereof.
Background technique
Lamp shadow silk is the traditional leisure meat product in Sichuan, and taste is spicy fresh and crisp, is enjoyed endless aftertastes, since every shredded meat can
Lamp shadow is seen under the shining of lamp, therefore is gained the name.Existing lamp shadow silk is especially more favourable with sliced beef, not only spicy fresh
Perfume (or spice) has more beef mouthfeel, makes us enjoying endless aftertastes；Certainly, as soybean is that the plain meat product of raw material exploitation increasingly becomes mainstream,
It is also become more and more popular with the substitution sliced beef of vegetable protein (soybean) to make lamp shadow silk, but most of plain lamp shadow silks are all made of
To wire drawing directly carries out fried, spice technique and prepares again after phytoprotein rehydration, easily occur product mouthfeel it is poor, at
The problems such as type is bad, brittleness and tenacity can not balance (brittleness cross crisp product molding is poor, the excessive mouthfeel of tenacity is inflexible).
Summary of the invention
In view of above-mentioned shortcoming, the purpose of the present invention is to provide a kind of good moldability, perception and mouthfeel infinite approachs
In the spicy monosodium glutamate lamp shadow silk and preparation method thereof that beef lamp shadow silk, brittleness and tenacity are taken into account.
In lamp shadow silk preparation field, it is well known that mouldability, permeability, brittleness and the tenacity of lamp shadow silk be always
Implacable contradiction, because lamp shadow silk brittleness crisp its excessively forms inevitable poor (lamp shadow silk easy fracture) if but the too low tenacity of brittleness
Its excessive mouthfeel is necessarily inflexible (and translucent beef slices silk differs greatly), and same permeability is also poorer；Good moldability should be obtained, seen
Sense and mouthfeel are infinitely close to beef lamp shadow silk, and the plain lamp shadow silk that brittleness and tenacity are taken into account, and inventor is to plain lamp shadow silk
Preparation process made a large amount of research, following preparation process is had finally chosen, so that finally obtained element lamp shadow silk mouldability
Good, perception (permeability is good) and mouthfeel are infinitely close to beef lamp shadow silk, brittleness and tenacity and take into account.Specific preparation process are as follows:
A kind of preparation method of spicy monosodium glutamate lamp shadow silk, comprising the following steps:
(1) it tears silk open: soybean wire-drawing protein is processed as long 50-60mm, the filiform of wide 1-3mm；
(2) it cooks: Filamentous soybean wire-drawing protein is put into progress three-stage cooking in feed liquid；
(3) it is dehydrated: being dehydrated with centrifuge to hand after cooking and pinch no water droplet；
(4) fried: by 5~10min of dewatered product frying, frying temperature is 115 DEG C~120 DEG C；Moisture is controlled 15%
Between~20%；
(5) it drains: fried product is drained, until without under obvious oil droplet；
(6) spreading for cooling: the product after draining is gone into spreading for cooling platform and is cooled down；
(7) spice: will be cooled to room temperature per kilogram product be added following quality flavoring for mixture mix thoroughly spicy monosodium glutamate
Lamp shadow silk: salt 5-7g, beef extract 15-25g, beef liquid essence 3-5g paste peppery flavor oil 3-5g, preferably perfume meat essential oil 1-3g,
Spicy powdered flavor 15-25g, star aniseed powder 1-3g, fennel powder 1-3g, chilli powder 15-25g, zanthoxylum powder 5-10g, white sugar 50-
80g, roasted sesame 50-80g, ripe soybean oil 50-70g, chilli oil 50-70g.
Further, soybean wire-drawing protein moisture≤13%, protein >=44%.
Further, three-stage described in step (2) cooks mode are as follows: one section of cooking condition are as follows: brew temperatures 60-70
DEG C, 2~3min of time；Two sections of cooking conditions are as follows: 90-95 DEG C of brew temperatures, 2~3min of time；Three sections of cooking conditions are as follows: cook
80~85 DEG C of temperature, 2~3min of time.
Further, the feed liquid is made by following methods: counting by weight ratio, 0.03-0.05 parts of spices is taken to use
Gauze bag installs, and is put into boiled 3-4 part water, then puts 0.03-0.05 parts of pot-stewed fowl cream, small in 0.03-0.06 portions of edible salts
20-30min is to get feed liquid for fire tanning.
Further, the spice is made by following preparation method: being counted by weight ratio, is taken 5-7 parts octagonal, kaempferia galamga
1-3 parts, 1-3 parts of fennel seeds, 1-3 parts of cloves, 1-3 parts of tsaoko, 2-4 parts of cassia bark, 1-3 parts of rhizoma zingiberis, 0.5-2 parts of the root of Dahurain angelica, galanga
0.5-2 parts, 1-3 parts of nutmeg, 1-3 parts of Radix Glycyrrhizae, 0.5-2 parts of spiceleaf, 1-3 parts of hawthorn, 1-3 parts of dried orange peel, 0.5-2 parts of Chinese prickly ash, use powder
Broken machine crushes up to spice.
Further, seasoning is made of the raw material of following quality in the step (7): salt 6g, beef extract 20g, ox
Meat liquid essence 4g pastes peppery flavor oil 4g, preferably perfume meat essential oil 2g, spicy powdered flavor 20g, star aniseed powder 2g, fennel powder 2g, peppery
Green pepper powder 20g, zanthoxylum powder 8g, white sugar 60g, roasted sesame 60g, ripe soybean oil 60g, chilli oil 60g.
Further, in the feed liquid each raw material weight are as follows: 0.04 part of spice, 0.04 part of pot-stewed fowl cream, food
With 0.05 part of salt, 4 parts of water.
Further, the spice is made by the raw material of following weight: it is 6 parts octagonal, 2 parts of kaempferia galamga, and fennel seeds 2
Part, 2 parts of cloves, 2 parts of tsaoko, 3 parts of cassia bark, 2 parts of rhizoma zingiberis, 1 part of the root of Dahurain angelica, 1 part of galanga, 2 parts of nutmeg, 2 parts of Radix Glycyrrhizae, 1 part of spiceleaf, mountain
It 2 parts of short, bristly hair or beard, 2 parts of dried orange peel, 1 part of Chinese prickly ash, is crushed with pulverizer up to spice.
The beneficial effects of the present invention are:
The spicy fresh perfume (or spice) of spicy monosodium glutamate lamp shadow silk produced by the present invention has more beef mouthfeel, makes us enjoying endless aftertastes.
The present invention cooks mode using three-stage before frying and cooks to the soybean wire-drawing protein for tearing silk open, perfectly
It solves this contradiction of mouldability, permeability, brittleness and the tenacity of lamp shadow silk, not only can guarantee that feed liquid taste goed deep into product, but also
Can guarantee final plain lamp shadow silk good moldability without be broken dissipate type, permeability is good, brittleness tenacity is moderate, perception and mouthfeel infinitely connect
It is bordering on beef lamp shadow silk.
Specific embodiment
Embodiment 1
A kind of preparation of spicy monosodium glutamate lamp shadow silk:
(1) tear silk open: by moisture≤13%, protein >=44% soybean wire-drawing protein is processed as long 50-60mm, the silk of wide 1-3mm
Shape.
(2) it cooks: Filamentous soybean wire-drawing protein is put into progress three-stage cooking in feed liquid: one section of cooking condition are as follows: boil
65 DEG C of temperature processed, time 2min；Two sections of cooking conditions are as follows: 95 DEG C of brew temperatures, time 3min；Three sections of cooking conditions are as follows: cook
80 DEG C of temperature, time 3min；Feed liquid is made by following methods: being counted by weight ratio, is taken 0.04 part of spice gauze packed
It is good, be put into 4 parts of boiled water, then put 0.04 part of pot-stewed fowl cream, in 0.05 portion of edible salt small fire tanning 25min to get feed liquid；
Spice is made by the raw material of following weight: it is 6 parts octagonal, 2 parts of kaempferia galamga, and 2 parts of fennel seeds, 2 parts of cloves, 2 parts of tsaoko, osmanthus
3 parts of skin, 2 parts of rhizoma zingiberis, 1 part of the root of Dahurain angelica, 1 part of galanga, 2 parts of nutmeg, 2 parts of Radix Glycyrrhizae, 1 part of spiceleaf, 2 parts of hawthorn, 2 parts of dried orange peel, Chinese prickly ash 1
Part, it is crushed with pulverizer up to spice.
(3) it is dehydrated: being dehydrated with centrifuge to hand after cooking and pinch no water droplet.
(4) fried: by 5~10min of dewatered product frying, frying temperature is 115 DEG C~120 DEG C；Moisture control exists
Between 15%~20%.
(5) it drains: fried product is drained, until without under obvious oil droplet.
(6) spreading for cooling: the product after draining is gone into spreading for cooling platform and is cooled down.
(7) spice: will be cooled to room temperature per kilogram product be added following quality flavoring for mixture mix thoroughly it is spicy
Monosodium glutamate lamp shadow silk: salt 6g, beef extract 20g, beef liquid essence 4g paste peppery flavor oil 4g, preferably perfume meat essential oil 2g, spicy powder
Essence 20g, star aniseed powder 2g, fennel powder 2g, chilli powder 20g, zanthoxylum powder 8g, white sugar 60g, roasted sesame 60g, ripe soybean oil 60g,
Chilli oil 60g.
The spicy spicy fresh perfume (or spice) of monosodium glutamate lamp shadow silk made from the present embodiment gos deep into product, and good moldability dissipates type without fracture, leads to
Permeability is good, brittleness tenacity is moderate, and perception and mouthfeel are infinitely close to beef lamp shadow silk, makes us enjoying endless aftertastes.
Comparative example 1(does not use cooking technology, remaining is with embodiment 1)
A kind of preparation of spicy monosodium glutamate lamp shadow silk:
(1) tear silk open: by moisture≤13%, protein >=44% soybean wire-drawing protein is processed as long 50-60mm, the silk of wide 1-3mm
Shape.
(2) fried: 5~10min of frying, frying temperature are 115 DEG C~120 DEG C；Moisture controls between 15%~20%.
(3) it drains: fried product is drained, until without under obvious oil droplet.
(4) spreading for cooling: the product after draining is gone into spreading for cooling platform and is cooled down.
(5) spice: will be cooled to room temperature per kilogram product be added following quality flavoring for mixture mix thoroughly it is spicy
Monosodium glutamate lamp shadow silk: salt 6g, beef extract 20g, beef liquid essence 4g paste peppery flavor oil 4g, preferably perfume meat essential oil 2g, spicy powder
Essence 20g, star aniseed powder 2g, fennel powder 2g, chilli powder 20g, zanthoxylum powder 8g, white sugar 60g, roasted sesame 60g, ripe soybean oil 60g,
Chilli oil 60g.
Spicy monosodium glutamate lamp shadow silk made from this comparative example is not tasty, mouldability and permeability inequality, perception and poor taste.
Comparative example 2(is only with one-part form cooking technology, remaining is with embodiment 1)
A kind of preparation of spicy monosodium glutamate lamp shadow silk:
(1) tear silk open: by moisture≤13%, protein >=44% soybean wire-drawing protein is processed as long 50-60mm, the silk of wide 1-3mm
Shape.
(2) it cooks: Filamentous soybean wire-drawing protein being put into 65 DEG C of feed liquid and cooks 8min；Feed liquid is by following methods system
: it counts by weight ratio, 0.04 part of spice is taken to be installed with gauze bag, be put into 4 parts of boiled water, then put 0.04 portion of halogen
Small fire boils 25min to get feed liquid in taste cream, 0.05 portion of edible salt；Spice is made by the raw material of following weight: eight
6 parts of angle, 2 parts of kaempferia galamga, 2 parts of fennel seeds, 2 parts of cloves, 2 parts of tsaoko, 3 parts of cassia bark, 2 parts of rhizoma zingiberis, 1 part of the root of Dahurain angelica, 1 part of galanga, nutmeg 2
Part, it 2 parts of Radix Glycyrrhizae, 1 part of spiceleaf, 2 parts of hawthorn, 2 parts of dried orange peel, 1 part of Chinese prickly ash, is crushed with pulverizer up to spice.
(3) it is dehydrated: being dehydrated with centrifuge to hand after cooking and pinch no water droplet.
(4) fried: by 5~10min of dewatered product frying, frying temperature is 115 DEG C~120 DEG C；Moisture control exists
Between 15%~20%.
(5) it drains: fried product is drained, until without under obvious oil droplet.
(6) spreading for cooling: the product after draining is gone into spreading for cooling platform and is cooled down.
(7) spice: will be cooled to room temperature per kilogram product be added following quality flavoring for mixture mix thoroughly it is spicy
Monosodium glutamate lamp shadow silk: salt 6g, beef extract 20g, beef liquid essence 4g paste peppery flavor oil 4g, preferably perfume meat essential oil 2g, spicy powder
Essence 20g, star aniseed powder 2g, fennel powder 2g, chilli powder 20g, zanthoxylum powder 8g, white sugar 60g, roasted sesame 60g, ripe soybean oil 60g,
Chilli oil 60g.
Spicy monosodium glutamate lamp shadow silk mouthfeel made from this comparative example is relatively thick more inflexible, and mouldability preferably dissipates type, penetrating without being broken
Property is general.
For comparative example 3(only with one-part form cooking technology, brew temperatures are 95 DEG C, are cooked 8 minutes, remaining is with comparative example 2)
Spicy monosodium glutamate lamp shadow silk insufficient formability made from this comparative example, the scattered type of fracture is serious, permeability is preferable, mouthfeel is compared with beef lamp
Shadow silk has gap.
For comparative example 4(only with one-part form cooking technology, brew temperatures are 80 DEG C, are cooked 8 minutes, remaining is with comparative example 2)
Spicy monosodium glutamate lamp shadow silk made from this comparative example, mouldability is general, and accidental be broken dissipates that type, permeability be general, brittleness tenacity
Mouthfeel has gap compared with beef lamp shadow silk.
By comparative example we it can be concluded that, it is inseparable that both the three-stage in the present invention cooks, is fried, mutually assists
Together, it is an indispensable integrated artistic, exactly uses three-stage cooking of the invention, frying technological process, could must discharge
Liquid taste gos deep into product, good moldability without be broken dissipate type, permeability is good, brittleness tenacity is moderate, perception and mouthfeel are infinitely close to
The spicy monosodium glutamate lamp shadow silk of beef lamp shadow silk.
Claims (9)
1. a kind of preparation method of spicy monosodium glutamate lamp shadow silk, which is characterized in that method includes the following steps:
(1) it tears silk open: soybean wire-drawing protein is processed as long 50-60mm, the filiform of wide 1-3mm；
(2) it cooks: Filamentous soybean wire-drawing protein is put into progress three-stage cooking in feed liquid；
(3) it is dehydrated: being dehydrated with centrifuge to hand after cooking and pinch no water droplet；
(4) fried: by 5~10min of dewatered product frying, frying temperature is 115 DEG C~120 DEG C；Moisture is controlled 15%
Between~20%；
(5) it drains: fried product is drained, until without under obvious oil droplet；
(6) spreading for cooling: the product after draining is gone into spreading for cooling platform and is cooled down；
(7) spice: will be cooled to room temperature per kilogram product be added following quality flavoring for mixture mix thoroughly spicy monosodium glutamate
Lamp shadow silk: salt 5-7g, beef extract 15-25g, beef liquid essence 3-5g paste peppery flavor oil 3-5g, preferably perfume meat essential oil 1-3g,
Spicy powdered flavor 15-25g, star aniseed powder 1-3g, fennel powder 1-3g, chilli powder 15-25g, zanthoxylum powder 5-10g, white sugar 50-
80g, roasted sesame 50-80g, ripe soybean oil 50-70g, chilli oil 50-70g.
2. preparation method according to claim 1, it is characterised in that: soybean wire-drawing protein moisture≤13%, albumen
Matter >=44%.
3. preparation method according to claim 1, it is characterised in that: the three-stage cooks mode are as follows: one section of cooking item
Part are as follows: 60-70 DEG C of brew temperatures, 2~3min of time；Two sections of cooking conditions are as follows: 90-95 DEG C of brew temperatures, 2~3min of time；
Three sections of cooking conditions are as follows: 80~85 DEG C of brew temperatures, 2~3min of time.
4. preparation method according to claim 1, it is characterised in that: the feed liquid is made by following methods:
It counts by weight ratio, 0.03-0.05 parts of spices is taken to be installed with gauze bag, be put into boiled 3-4 part water, then put
Small fire boils 20-30min to get feed liquid in 0.03-0.05 parts of pot-stewed fowl cream, 0.03-0.06 portions of edible salts.
5. the preparation method according to claim 4, it is characterised in that: the spice is made by following preparation method:
Count by weight ratio, take it is 5-7 parts octagonal, 1-3 parts of kaempferia galamga, 1-3 parts of fennel seeds, 1-3 parts of cloves, 1-3 parts of tsaoko, cassia bark
2-4 parts, 1-3 parts of rhizoma zingiberis, 0.5-2 parts of the root of Dahurain angelica, 0.5-2 parts of galanga, 1-3 parts of nutmeg, 1-3 parts of Radix Glycyrrhizae, 0.5-2 parts of spiceleaf, hawthorn
It 1-3 parts, 1-3 parts of dried orange peel, 0.5-2 parts of Chinese prickly ash, is crushed with pulverizer up to spice.
6. preparation method according to claim 1, it is characterised in that: seasoning is by following quality in the step (7)
Raw material composition: salt 6g, beef extract 20g, beef liquid essence 4g paste peppery flavor oil 4g, and preferably perfume meat essential oil 2g, spicy powder are fragrant
Smart 20g, star aniseed powder 2g, fennel powder 2g, chilli powder 20g, zanthoxylum powder 8g, white sugar 60g, roasted sesame 60g, ripe soybean oil 60g are peppery
Green pepper oil 60g.
7. the preparation method according to claim 4, it is characterised in that: the weight of each raw material in the feed liquid are as follows:
0.04 part of spice, 0.04 part of pot-stewed fowl cream, 0.05 part of edible salt, 4 parts of water.
8. preparation method according to claim 5, it is characterised in that: the spice by following weight raw material
It is made:
It is 6 parts octagonal, 2 parts of kaempferia galamga, 2 parts of fennel seeds, 2 parts of cloves, 2 parts of tsaoko, 3 parts of cassia bark, 2 parts of rhizoma zingiberis, 1 part of the root of Dahurain angelica, galanga 1
Part, it 2 parts of nutmeg, 2 parts of Radix Glycyrrhizae, 1 part of spiceleaf, 2 parts of hawthorn, 2 parts of dried orange peel, 1 part of Chinese prickly ash, is crushed with pulverizer up to spice.
9. spicy monosodium glutamate lamp shadow silk obtained by a kind of method a method as claimed in any one of claims 1-8.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105614901A (en) * | 2016-01-25 | 2016-06-01 | 西南民族大学 | Manufacturing method of protein translucent shreds |
| CN107258926A (en) * | 2017-08-04 | 2017-10-20 | 四川南溪徽记食品有限公司 | A kind of young ginger pickle flavor albumin meat and preparation method thereof |
| CN107348469A (en) * | 2017-06-23 | 2017-11-17 | 深圳嘉美食品科技有限公司 | A kind of day shellfish thick chilli sauce and preparation method thereof |
-
2018
- 2018-10-31 CN CN201811290345.XA patent/CN109430420A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105614901A (en) * | 2016-01-25 | 2016-06-01 | 西南民族大学 | Manufacturing method of protein translucent shreds |
| CN107348469A (en) * | 2017-06-23 | 2017-11-17 | 深圳嘉美食品科技有限公司 | A kind of day shellfish thick chilli sauce and preparation method thereof |
| CN107258926A (en) * | 2017-08-04 | 2017-10-20 | 四川南溪徽记食品有限公司 | A kind of young ginger pickle flavor albumin meat and preparation method thereof |
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Application publication date: 20190308 |