CN110623082A - Floral-scented vegetarian meat slices and processing method thereof - Google Patents
Floral-scented vegetarian meat slices and processing method thereof Download PDFInfo
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
The invention relates to the technical field of food processing, in particular to a floral-scented vegetarian meat slice and a processing method thereof. The floral essence meat slice is prepared by mixing 75-90 parts of pumpkin, 10-15 parts of pearl barley powder, 25-30 parts of soybean protein, 9-14 parts of soybean protein, 4-7 parts of bean potato powder, 1-2 parts of konjac fine powder, 0.4-0.6 part of salt, 0.3-0.4 part of beta-cyclodextrin and 0.03-0.09 part of fresh flower essential oil; selecting a physical processing technology, and deeply soaking the fragrance in the fresh flower petals into the vegetarian meat under the action of infrared irradiation, ultrasonic oscillation and a physical shaking table, so that the fragrance is tightly attached to other element materials of the vegetarian meat and cannot escape for a long time; under the infrared irradiation, the molecular activity in the vegetarian meat dough sheet is improved, so that the aroma improving effect is better, and the finished vegetarian meat dough sheet is more delicious and soft; the raw protein material is also under the action of infrared irradiation and ultrasonic oscillation, so that the color is more bright, and the finished product vegetarian meat has the sense of 'fresh meat', and can stimulate the eating desire of people.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a floral-scented vegetarian meat slice and a processing method thereof.
Background
Vegetarian meat, which refers to a vegetarian food having a meat-like flavor and texture, is usually prepared from vegetable proteins: comprises soybean protein, peanut protein, wheat gluten and the like as main raw materials, the texture mouthfeel similar to meat is formed by heat processing including modern food processing technology such as extrusion cooking, and the flavor similar to meat is formed by Maillard reaction and/or adding meat flavor.
With the development of the times, people are more and more distant from nature; however, everyone wants to approach nature in mind, embrace nature, longing the bird's floral scent of nature. It is not certain that everyone is trying to find natural breath. The food, as the most basic and important material basis for human survival, is naturally derived and should contain the most natural smell, bringing the 'nature' to human beings.
Therefore, the research and development personnel hope to lead the vegetarian meat food to be close to nature tightly, and the flower fragrance is long-term integrated into the vegetarian meat food by utilizing the infiltration principle, so that people can enjoy the vegetarian meat food, and simultaneously, the smell and the taste can both contact the delicate fragrance, the mind is relaxed, the current situation that the bad smell is left in the mouth after the food is eaten too much can be overcome, and the vegetarian meat eater can enjoy the vegetarian meat. Meanwhile, researchers of the invention find related reports about floral vegetarian meat through multiple combined queries.
Disclosure of Invention
In order to solve the problems and meet the consumption requirements of vegetarian meat food, the invention provides a floral-scented vegetarian meat slice and a processing method thereof.
The design concept of the invention is as follows:
a large amount of pumpkins are selected as basic skeletons and main raw materials of the vegetarian meat, so that the finished vegetarian meat has the original flavor of pumpkins, and under the combined action of fresh flower raw materials, the finished vegetarian meat is melted in the mouth, meets the eating requirements of middle-aged and old people, can meet the favorite pursuit of the current old people on the pumpkins, and has the taste of childhood, because many old people especially like eating the pumpkins at present, the pumpkins are very important and common food in childhood and youth, and even are used for satiety to solve the problem of being warm and full;
the coix seed powder and the yam bean powder are selected as auxiliary materials and used for bonding various components in the vegetarian meat together, so that the finished vegetarian meat is not easy to crush or crack;
soy protein and soy protein are selected for adjusting the color of the vegetarian meat, so that the protein content and the nutritional value of the finished vegetarian meat are increased, the finished vegetarian meat is more like real 'fresh meat', and the color sense of the finished vegetarian meat is improved;
the konjac fine powder is selected for expansion, so that the interior of the finished product vegetarian meat is not easy to harden or harden, and the characteristics of looseness and melting in the mouth of the vegetarian meat are maintained;
salt is selected as a flavoring agent, so that the taste of the finished product of the vegetarian meat is improved;
beta-cyclodextrin is selected for thickening, so that various vegetarian meat raw materials are more uniformly and fully dispersed in the pumpkin puree; plays a role in wrapping the nutrient components of the vegetarian meat, so that the finished vegetarian meat has long-term faint scent and long-lasting efficacy;
fresh flower essential oil and the fragrance-enhancing petals in the processing process are selected for fragrance enhancement, so that the finished vegetarian meat slowly emits faint fragrance, the overall quality of the finished vegetarian meat is improved, and the finished vegetarian meat is unique.
Simultaneously, select for use the physics processing technology, under the effect of infrared irradiation, ultrasonic oscillation and physical shaking table for inside the fragrant degree of depth infiltration vegetarian meat of flower petal, tightly laminate with other source material of vegetarian meat, can not the loss for a long time.
The invention is realized by the following technical scheme:
the floral-scented vegetarian meat slices comprise the following raw materials in parts by weight:
75-90 parts of pumpkin, 10-15 parts of pearl barley powder, 25-30 parts of soybean protein, 9-14 parts of soybean protein, 4-7 parts of sweet potato powder, 1-2 parts of konjac powder, 0.4-0.6 part of salt, 0.3-0.4 part of beta-cyclodextrin and 0.03-0.09 part of fresh flower essential oil.
Preferably, the floral essence sliced meat comprises the following raw materials in parts by weight:
90 parts of pumpkin, 10 parts of pearl barley powder, 30 parts of soybean protein, 9 parts of soybean protein, 7 parts of yam bean powder, 2 parts of konjak fine powder, 0.4 part of salt, 0.4 part of beta-cyclodextrin and 0.05 part of flower essential oil.
A processing method of floral-scented vegetarian meat slices comprises the following steps:
a. preparing mixed pumpkin paste: taking fresh ripe pumpkins in required weight parts, peeling, cutting, removing internal yellow floccules and seeds, cutting into pieces, cleaning, draining water, putting the pumpkin in a steam box, steaming the pumpkin until the pumpkin is cooked for 8 minutes, putting the pumpkin in a mashing machine while the pumpkin is hot, mixing with coix seed powder, soybean protein, sweet potato powder, konjac powder, salt and beta-cyclodextrin in required weight parts, mashing, and uniformly mixing to obtain mixed pumpkin paste for later use;
b. blending and extruding: transferring the mixed pumpkin paste into a stirrer, adding 10-15 ml of fresh flower essential oil, pumping a proper amount of deionized water, and mixing into a plastic dough with the consistency of 0.3-0.4; transferring the dough into a normal-temperature extruder, extruding into 1/10 with the original volume, and cutting into dough sheets with the length of 6-8 cm, the width of 5-7 cm and the thickness of 2-3 mm;
c. carrying out aroma raising on a shaking table: laying a layer of clean fresh petals on a shaking table of the fragrance extraction tank, flatly laying a layer of dough sheet on the petals, scattering a layer of fresh petals on the dough sheet, sealing the fragrance extraction tank, extracting fragrance for 22-24 hours at the frequency of the shaking table of 200-300 rpm, and controlling the temperature and humidity in the tank to be 32-35 ℃ and 8-15%;
opening the in-tank ultrasonic generator every 1h in the aroma extraction process, wherein the opening time is 7-10 min, and the ultrasonic frequency is 20-25 KHz; meanwhile, an infrared light emitter which continuously emits light is arranged in the tank, infrared light energy is controlled to irradiate each corner in the tank, and the illumination intensity is 200-250 LX;
d. ozone sterilization: taking out the petals after the table aroma raising is finished, leaving dough sheets, then sealing the aroma raising tank, continuously introducing ozone with the concentration of 0.1ppm, regulating and controlling the table frequency to be 400-450 rpm and the humidity in the tank to be 5-7%, stopping adding the ozone after sterilizing for 15s, continuing table sterilization for 10-15 min, and finishing the sterilization;
e. packaging: and after the sterilization is finished, controlling the air in the aroma extraction tank to be smooth, continuing to shake the table for 10-15 min to obtain finished product of the floral essence meat slices, carrying out single-slice vacuum packaging, drying and storing.
Preferably, the flower essential oil comprises any one of jasmine essential oil, rose essential oil, lily essential oil, gardenia essential oil and evening primrose essential oil.
Preferably, the fresh flower petals comprise any one of fresh jasmine, rose, lily, gardenia and evening primrose.
Preferably, the fresh flower essential oil and the fresh petals are required to be taken to be of the same variety, and the aim is to ensure pure flower fragrance and no complexity in the finished vegetarian meat.
Preferably, the fragrance-enhancing jar comprises:
the device comprises a tank wall 1, a shaking table 2, a plurality of infrared emitters 3, an ultrasonic generator 4, a ventilation door and window 5, a humidity controller 7, a temperature controller 8, an inner wall reflective layer 9 and an inflation inlet 10;
the shaking table 2 further comprises a lower shaking device 21 and an upper containing bed plate 22;
the humidity controller 7 and the temperature controller 8 are also provided with corresponding humidity displays and temperature displays, and humidity detectors and temperature detectors extending into the tank;
when the ventilation door and window 5 is closed, the fragrance extracting tank can be controlled to be completely closed;
the tank wall 1 is used for sealing the aroma extracting tank, so that the interior of the tank is completely isolated from the outside, and the aroma flows in the sealed aroma extracting tank until the aroma permeates into the meat analogue;
the shaking table 2 is used for shaking the vegetarian meat dough pieces and the fresh flower petals which are paved on the holding bed plate 22 to enable the vegetarian meat dough pieces and the fresh flower petals to be in a fresh and alive state in the aroma raising process, so that the aroma raising effect is better;
the inner wall reflecting layer 9 is used for reflecting internal infrared light, so that the infrared light can irradiate each corner in the tank;
the inflation inlet 10 is used for inflating sterilizing gas.
The invention has the beneficial effects that:
compared with the prior art, the pumpkin steamed paste is used as a main raw material and is used as other auxiliary materials for adsorption and bonding, so that the finished product vegetarian meat has the original flavor of pumpkin, and the prepared finished product vegetarian meat is fragrant and delicious in taste and meets the eating requirements of people with teeth falling because most of the steamed pumpkin paste is steamed;
secondly, trace fresh flower essential oil is added, so that the finished vegetarian meat contains fresh flowers and delicate fragrance, and a user can stimulate smell while eating the vegetarian meat, can search natural fragrance and feel natural smell when sitting at home; the vegetarian meat can be eaten without worrying about the unpleasant taste left in the mouth, and the finished vegetarian meat has the characteristic similar to 'chewing gum', so that the mouth smell of the eater is fresh;
finally, the physical processing technology is selected, and under the action of infrared irradiation, ultrasonic oscillation and a physical shaking table, the fragrance in the fresh flower petals is deeply soaked into the vegetarian meat and is tightly attached to other element materials of the vegetarian meat, so that the fragrance cannot escape for a long time; under the infrared irradiation, the molecular activity in the vegetarian meat dough sheet is improved, so that the aroma improving effect is better, and the finished vegetarian meat dough sheet is more delicious and soft; the raw protein material is also under the action of infrared irradiation and ultrasonic oscillation, so that the color is more bright, and the finished product vegetarian meat has the sense of 'fresh meat', and can stimulate the eating desire of people.
Drawings
FIG. 1 is a schematic structural view of the fragrance-enhancing jar;
in the figure: 1-tank wall, 2-shaking table, 3-multiple infrared light emitters, 4-ultrasonic generator, 5-ventilation door and window, 7-humidity controller, 8-temperature controller, 9-inner wall reflecting layer, 10-inflation inlet, 21-shaking table lower part shaking device, and 22-shaking table upper part holding bed board.
Detailed Description
The present invention will be described in further detail with reference to specific embodiments, but the technical solutions provided by the present invention include not only the contents shown in the examples.
Example 1
The embodiment provides a floral vegetarian meat slice and a processing method thereof, and the floral vegetarian meat slice is prepared by processing the following raw materials in parts by weight:
90 parts of pumpkin, 10 parts of pearl barley powder, 30 parts of soybean protein, 9 parts of soybean protein, 7 parts of yam bean powder, 2 parts of konjak fine powder, 0.4 part of salt, 0.4 part of beta-cyclodextrin and 0.05 part of flower essential oil.
The processing method of the floral essence meat slices comprises the following steps:
a. preparing mixed pumpkin paste: taking fresh ripe pumpkins in required weight parts, peeling, cutting, removing internal yellow floccules and seeds, cutting into pieces, cleaning, draining water, putting the pumpkin in a steam box, steaming the pumpkin until the pumpkin is cooked for 8 minutes, putting the pumpkin in a mashing machine while the pumpkin is hot, mixing with coix seed powder, soybean protein, sweet potato powder, konjac powder, salt and beta-cyclodextrin in required weight parts, mashing, and uniformly mixing to obtain mixed pumpkin paste for later use;
b. blending and extruding: transferring the mixed pumpkin paste into a stirrer, adding 10ml of jasmine essential oil, pumping a proper amount of deionized water, and mixing into a plastic dough with the consistency of 0.3; transferring the dough into a normal temperature extruder, extruding into 1/10 with the original volume, and cutting into dough sheets with the length of 6cm, the width of 5cm and the thickness of 2 mm;
c. carrying out aroma raising on a shaking table: laying a layer of clean fresh jasmine petals on a shaking table of a fragrance-extracting tank, flatly laying a layer of dough sheet on the petals, scattering a layer of fresh jasmine petals on the dough sheet, sealing the fragrance-extracting tank, extracting fragrance for 24 hours at the frequency of the shaking table of 200rpm, and controlling the temperature and humidity in the tank to be 32 ℃ and 15%;
opening the ultrasonic generator in the tank once every 1h in the aroma raising process, wherein the opening time is 7min, and the ultrasonic frequency is 25 KHz; meanwhile, an infrared light emitter which continuously emits light is arranged in the tank, infrared light energy is controlled to irradiate each corner in the tank, and the illumination intensity is 250 LX;
d. ozone sterilization: taking out the petals after the table aroma raising is finished, leaving dough sheets, sealing the aroma raising tank, continuously introducing ozone with the concentration of 0.1ppm, regulating the table frequency to 400rpm and the humidity in the tank to 5%, stopping adding the ozone after sterilizing for 15s, continuing table sterilization for 10min, and finishing the sterilization;
e. packaging: after the sterilization is finished, controlling the air in the aroma extraction tank to be smooth, continuing the shaking table for 15min to obtain finished product of the floral essence meat slices, carrying out single-slice vacuum packaging, drying and storing.
In this embodiment, the fragrance enhancing can includes:
the device comprises a tank wall 1, a shaking table 2, a plurality of infrared emitters 3, an ultrasonic generator 4, a ventilation door and window 5, a humidity controller 7, a temperature controller 8, an inner wall reflective layer 9 and an inflation inlet 10;
the shaking table 2 further comprises a lower shaking device 21 and an upper containing bed plate 22;
the humidity controller 7 and the temperature controller 8 are also provided with corresponding humidity displays and temperature displays, and humidity detectors and temperature detectors extending into the tank;
when the ventilation door and window 5 is closed, the fragrance extracting tank can be controlled to be completely closed;
the tank wall 1 is used for sealing the aroma extracting tank, so that the interior of the tank is completely isolated from the outside, and the aroma flows in the sealed aroma extracting tank until the aroma permeates into the meat analogue;
the shaking table 2 is used for shaking the vegetarian meat dough pieces and the fresh flower petals which are paved on the holding bed plate 22 to enable the vegetarian meat dough pieces and the fresh flower petals to be in a fresh and alive state in the aroma raising process, so that the aroma raising effect is better;
the inner wall reflecting layer 9 is used for reflecting internal infrared light, so that the infrared light can irradiate each corner in the tank;
the inflation inlet 10 is used for inflating sterilizing gas.
Example 2
The embodiment provides a floral vegetarian meat slice and a processing method thereof, and the floral vegetarian meat slice is prepared by processing the following raw materials in parts by weight:
75 parts of pumpkin, 15 parts of pearl barley powder, 25 parts of soybean protein, 14 parts of soybean protein, 4 parts of yam bean powder, 1 part of konjak fine powder, 0.6 part of salt, 0.3 part of beta-cyclodextrin and 0.09 part of flower essential oil.
The processing method of the floral essence meat slices comprises the following steps:
a. preparing mixed pumpkin paste: taking fresh ripe pumpkins in required weight parts, peeling, cutting, removing internal yellow floccules and seeds, cutting into pieces, cleaning, draining water, putting the pumpkin in a steam box, steaming the pumpkin until the pumpkin is cooked for 8 minutes, putting the pumpkin in a mashing machine while the pumpkin is hot, mixing with coix seed powder, soybean protein, sweet potato powder, konjac powder, salt and beta-cyclodextrin in required weight parts, mashing, and uniformly mixing to obtain mixed pumpkin paste for later use;
b. blending and extruding: transferring the mixed pumpkin paste into a stirrer, adding 15ml of jasmine essential oil, pumping a proper amount of deionized water, and mixing into a plastic dough with the consistency of 0.4; transferring the dough into a normal temperature extruder, extruding into 1/10 with the original volume, and cutting into dough sheets with the length of 8cm, the width of 7cm and the thickness of 3 mm;
c. carrying out aroma raising on a shaking table: laying a layer of clean fresh jasmine petals on a shaking table of a fragrance-extracting tank, flatly laying a layer of dough sheet on the petals, scattering a layer of fresh jasmine petals on the dough sheet, sealing the fragrance-extracting tank, extracting fragrance for 22 hours at the shaking table frequency of 300rpm, and controlling the temperature and humidity in the tank to be 35 ℃ and 8%;
turning on the ultrasonic generator once every 1h in the aroma raising process, wherein the turning-on time is 10min, and the ultrasonic frequency is 20 KHz; meanwhile, an infrared light emitter which continuously emits light is arranged in the tank, infrared light energy is controlled to irradiate each corner in the tank, and the illumination intensity is 250 LX;
d. ozone sterilization: taking out the petals after the table aroma raising is finished, leaving dough sheets, sealing the aroma raising tank, continuously introducing ozone with the concentration of 0.1ppm, regulating the table frequency to be 450rpm, regulating the humidity in the tank to be 7%, stopping adding the ozone after sterilizing for 15s, continuing table sterilization for 15min, and finishing the sterilization;
e. packaging: after the sterilization is finished, controlling the air in the aroma extraction tank to be smooth, continuing the shaking table for 10min to obtain finished product of the floral essence meat slices, carrying out single-slice vacuum packaging, drying and storing.
In this embodiment, the fragrance enhancing can includes:
the device comprises a tank wall 1, a shaking table 2, a plurality of infrared emitters 3, an ultrasonic generator 4, a ventilation door and window 5, a humidity controller 7, a temperature controller 8, an inner wall reflective layer 9 and an inflation inlet 10;
the shaking table 2 further comprises a lower shaking device 21 and an upper containing bed plate 22;
the humidity controller 7 and the temperature controller 8 are also provided with corresponding humidity displays and temperature displays, and humidity detectors and temperature detectors extending into the tank;
when the ventilation door and window 5 is closed, the fragrance extracting tank can be controlled to be completely closed;
the tank wall 1 is used for sealing the aroma extracting tank, so that the interior of the tank is completely isolated from the outside, and the aroma flows in the sealed aroma extracting tank until the aroma permeates into the meat analogue;
the shaking table 2 is used for shaking the vegetarian meat dough pieces and the fresh flower petals which are paved on the holding bed plate 22 to enable the vegetarian meat dough pieces and the fresh flower petals to be in a fresh and alive state in the aroma raising process, so that the aroma raising effect is better;
the inner wall reflecting layer 9 is used for reflecting internal infrared light, so that the infrared light can irradiate each corner in the tank;
the inflation inlet 10 is used for inflating sterilizing gas.
The above description is only a preferred embodiment of the present invention, and is not intended to limit the present invention in any way, and any modifications, equivalent variations and modifications made to the above embodiments according to the technical spirit of the present invention are within the scope of the present invention without departing from the technical spirit of the present invention.
Claims (7)
1. The floral-scented vegetarian meat slices are characterized by comprising the following raw materials in parts by weight:
75-90 parts of pumpkin, 10-15 parts of pearl barley powder, 25-30 parts of soybean protein, 9-14 parts of soybean protein, 4-7 parts of sweet potato powder, 1-2 parts of konjac powder, 0.4-0.6 part of salt, 0.3-0.4 part of beta-cyclodextrin and 0.03-0.09 part of fresh flower essential oil.
2. The floral essence meat slice of claim 1, comprising the following raw materials in parts by weight:
90 parts of pumpkin, 10 parts of pearl barley powder, 30 parts of soybean protein, 9 parts of soybean protein, 7 parts of yam bean powder, 2 parts of konjak fine powder, 0.4 part of salt, 0.4 part of beta-cyclodextrin and 0.05 part of flower essential oil.
3. The processing method of the floral vegetarian meat slices is characterized by comprising the following steps:
a. preparing mixed pumpkin paste: taking fresh ripe pumpkins in required weight parts, peeling, cutting, removing internal yellow floccules and seeds, cutting into pieces, cleaning, draining water, putting the pumpkin in a steam box, steaming the pumpkin until the pumpkin is cooked for 8 minutes, putting the pumpkin in a mashing machine while the pumpkin is hot, mixing with coix seed powder, soybean protein, sweet potato powder, konjac powder, salt and beta-cyclodextrin in required weight parts, mashing, and uniformly mixing to obtain mixed pumpkin paste for later use;
b. blending and extruding: transferring the mixed pumpkin paste into a stirrer, adding 10-15 ml of fresh flower essential oil, pumping a proper amount of deionized water, and mixing into a plastic dough with the consistency of 0.3-0.4; transferring the dough into a normal-temperature extruder, extruding into 1/10 with the original volume, and cutting into dough sheets with the length of 6-8 cm, the width of 5-7 cm and the thickness of 2-3 mm;
c. carrying out aroma raising on a shaking table: laying a layer of clean fresh petals on a shaking table of the fragrance extraction tank, flatly laying a layer of dough sheet on the petals, scattering a layer of fresh petals on the dough sheet, sealing the fragrance extraction tank, extracting fragrance for 22-24 hours at the frequency of the shaking table of 200-300 rpm, and controlling the temperature and humidity in the tank to be 32-35 ℃ and 8-15%;
opening the in-tank ultrasonic generator every 1h in the aroma extraction process, wherein the opening time is 7-10 min, and the ultrasonic frequency is 20-25 KHz; meanwhile, an infrared light emitter which continuously emits light is arranged in the tank, infrared light energy is controlled to irradiate each corner in the tank, and the illumination intensity is 200-250 LX;
d. ozone sterilization: taking out the petals after the table aroma raising is finished, leaving dough sheets, then sealing the aroma raising tank, continuously introducing ozone with the concentration of 0.1ppm, regulating and controlling the table frequency to be 400-450 rpm and the humidity in the tank to be 5-7%, stopping adding the ozone after sterilizing for 15s, continuing table sterilization for 10-15 min, and finishing the sterilization;
e. packaging: and after the sterilization is finished, controlling the air in the aroma extraction tank to be smooth, continuing to shake the table for 10-15 min to obtain finished product of the floral essence meat slices, carrying out single-slice vacuum packaging, drying and storing.
4. The method for processing floral essence meat slice as claimed in claim 3, wherein the fresh flower essential oil comprises any one of jasmine essential oil, rose essential oil, lily essential oil, gardenia essential oil and evening primrose essential oil.
5. The method for processing floral bouillon meat slices as claimed in claim 3, wherein the fresh petals comprise any one of fresh jasmine, rose, lily, gardenia and evening primrose.
6. The method for processing floral bouillon meat as claimed in claim 3, wherein said fresh flower essential oil and fresh petals are obtained from the same species.
7. The method for processing floral bouillon meat slices as claimed in claim 3, wherein the aroma raising pot comprises:
the device comprises a tank wall (1), a shaking table (2), a plurality of infrared light emitters (3), an ultrasonic generator (4), a ventilation door and window (5), a humidity controller (7), a temperature controller (8), an inner wall reflective layer (9) and an inflation inlet (10);
the humidity controller (7) and the temperature controller (8) are also provided with corresponding humidity displays and temperature displays, and humidity detectors and temperature detectors extending into the tank;
when the ventilation door and window (5) is closed, the fragrance extracting tank can be controlled to be completely closed;
the shaking table (2) also comprises a lower shaking device (21) and an upper bed plate (22).
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Application publication date: 20191231 |