CN110623198A - Smoked tamarind vegetarian meat and processing method thereof - Google Patents
Smoked tamarind vegetarian meat and processing method thereof Download PDFInfo
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- CN110623198A CN110623198A CN201910850111.4A CN201910850111A CN110623198A CN 110623198 A CN110623198 A CN 110623198A CN 201910850111 A CN201910850111 A CN 201910850111A CN 110623198 A CN110623198 A CN 110623198A
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/115—Konjak; Konntaku
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- 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
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
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Abstract
The invention relates to the technical field of vegetarian meat processing, in particular to smoked tamarind vegetarian meat and a processing method thereof. The smoked tamarind vegetarian meat is prepared by mixing 35-55 parts of waxy corn flour, 20-40 parts of coarse rice flour, 5-8 parts of large yellow rice flour, 2-4 parts of konjak rice flour, 12-25 parts of fresh tamarind kernel, 0.5-1 part of maltodextrin, 0.5-1.2 parts of beta-cyclodextrin, 5-12 parts of sugarcane juice and 25-100 parts of smoking materials; the tamarind is selected as a main functional raw material and a flavor source, part of the tamarind is ground and ground into pulp, waxy corn flour and other raw materials are mixed, then the smoking effect of smoking materials is matched, and the vegetable tamarind vegetarian meat with unique smoking flavor is processed by the processes of steaming, shaping, smoking and the like.
Description
Technical Field
The invention relates to the technical field of vegetarian meat processing, in particular to smoked tamarind vegetarian meat and a processing method thereof.
Background
Tamarind fruit, also known as Tamarindus indica, tamarind seed, tamarind, mukuh, tamarind fruit, numb fruit, tamarind fruit, kaki bean, kaya kom, and yashen fruit. Caesalpiniaceae tamarind. The tamarind belongs to the genus of leguminosae. It is a single species, including only the sweet and acid types. The tamarind pulp contains abundant reducing sugar, organic acid, fruit acid, mineral substances (mainly calcium, potassium and phosphorus, and less magnesium and zinc), vitamins, 89 aromatic substances, various pigments, protein, fat, etc.
Besides being eaten directly, tamarind pulp is processed by the existing processing technology into high-grade beverages and foods with rich nutrition, special flavor, sour, sweet and delicious taste, such as fruit juice, jelly, fructose, jam, concentrated juice, fruit powder, preserved fruit and the like. The concentrated juice is used for preparing fruit juice, etc., the fruit powder is used for producing polysaccharide food, and the seed endosperm is processed into polysaccharide product. Has effects in clearing away summer-heat, promoting salivation, quenching thirst, and promoting digestion.
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.
As a new food in the food field, the vegetarian meat is convenient to eat and carry, retains the pure natural flavor and efficacy of the plant raw materials, and is increasingly popular with consumers. However, the existing vegetarian meat is mostly processed by extrusion puffing or frying, or contains a large amount of fat, or has single taste, and cannot meet the consumption requirements of the consumption market on the vegetarian meat. Meanwhile, in the technical field of the existing food processing, no report related to the preparation of vegetarian meat from tamarind exists.
Disclosure of Invention
In order to solve the problems, improve the utilization rate of tamarind, widen the application field of tamarind, change the flavor of vegetarian meat and improve the nutritive value of vegetarian meat, the invention provides smoked tamarind vegetarian meat and discloses a processing method of the smoked tamarind vegetarian meat.
The invention is realized by the following technical scheme:
the smoked tamarind vegetarian meat comprises the following raw materials in parts by weight:
35-55 parts of waxy corn powder, the granularity is less than or equal to 0.1mm, and the water content is less than or equal to 11%;
20-40 parts of brown rice powder, the granularity is less than or equal to 0.08mm, and the water content is less than or equal to 8%;
5-8 parts of glutinous millet powder, the granularity is less than or equal to 0.05mm, and the water content is less than or equal to 8%;
2-4 parts of konjak rice flour, wherein the granularity is less than or equal to 0.05mm, and the water content is less than or equal to 8%;
12-25 parts of fresh tamarind kernels;
0.5-1 part of maltodextrin, the granularity of which is less than or equal to 0.1mm, and the water content of which is less than or equal to 5 percent;
0.5-1.2 parts of beta-cyclodextrin, the granularity is less than or equal to 0.1mm, and the water content is less than or equal to 5%;
5-12 parts of sugarcane juice, 5 minutes of sweetness, and filtering through a 325-mesh screen.
Preferably, the smoked tamarind vegetarian meat is prepared from the following raw materials in parts by weight:
48 parts of waxy corn powder, the granularity is less than or equal to 0.1mm, and the water content is less than or equal to 11 percent;
35 parts of brown rice powder, the granularity is less than or equal to 0.08mm, and the water content is less than or equal to 8 percent;
8 parts of glutinous millet powder, the granularity is less than or equal to 0.05mm, and the water content is less than or equal to 8 percent;
2, konjaku rice flour, the granularity is less than or equal to 0.05mm, and the water content is less than or equal to 8 percent;
25 parts of fresh tamarind kernel;
0.5 part of maltodextrin, less than or equal to 0.1mm in granularity and less than or equal to 5 percent in water content;
1.2 parts of beta-cyclodextrin, the granularity is less than or equal to 0.1mm, and the water content is less than or equal to 5 percent;
7 parts of sugarcane juice and 5 parts of sweet sugar, and filtering the sugarcane juice through a 325-mesh screen.
Preferably, the processing raw materials of the smoked vegetarian meat also comprise 25-100 parts of smoking materials, the smoking materials are used for generating smoking material smoke through combustion, the smoke is collected in a centralized manner, the collected smoke is used for smoking the vegetarian meat, so that the components in the smoking smoke permeate into the vegetarian meat, the smoked vegetarian meat with special air flavor is further processed, and the nutritional value of the smoked vegetarian meat is improved;
the smoked material comprises 35-60 parts of dried tamarind shells used for extracting fragrance, 10-15 parts of dried pepper branches and leaves used for expelling parasites and sterilizing, 3-5 parts of dried mint leaves used for improving flavor and 5-8 parts of dried orange peels used for stabilizing fragrance, and is prepared by mixing and processing.
A processing method of smoked tamarind vegetarian meat comprises the following steps:
a. taking 2/3 fresh tamarind kernels, removing kernels, placing the kernels in 3-5% saline water for soaking for 3-5 hours, then placing the kernels in clean water for washing for 3-5 times, taking out the kernels, draining, drying, placing the kernels in an earthenware pot for frying until the kernels are burnt, grinding the kernels while the kernels are hot, and screening the powder with a 325-mesh screen to obtain tamarind kernel powder for later use; taking another 1/3 fresh tamarind kernels, removing kernels, cleaning, grinding and pulping, filtering the pulp by 3-5 layers of gauze to obtain tamarind pulp, and sealing and preserving the tamarind pulp in a preservation box at 15-20 ℃ for later use;
b. adding sugarcane juice, beta-cyclodextrin and maltodextrin into the prepared tamarind pulp for later use, uniformly mixing, sealing and fermenting for 2-3 days at the temperature of 32-35 ℃, centrifuging the fermentation liquor in a centrifuge of 1200-1300 r/min for 10-15 min, and taking the middle-layer fermentation liquor for fresh-keeping and storage for later use;
c. mixing waxy corn, brown rice flour, semen Panici Miliacei powder, and rhizoma Amorphophalli rice flour in a stirrer, adding the above preserved middle layer fermentation liquid, adding appropriate amount of deionized water, and mixing to obtain dough;
d. extruding the dough into blocks with the length of 1-1.2 m, the width of 50-55 cm and the thickness of 5-6 cm, putting the blocks into a steamer to be steamed to be completely cooked, putting the blocks into a shaping frame while the blocks are hot, extruding and shaping the blocks into blocks with the length of 1-1.2 m, the width of 50-55 cm and the thickness of 5-6 cm, and keeping the shape of the blocks fixed;
e. suspending the shaping plate filled with the dough in a smoking box, filling smoking made of smoking materials, and smoking for 1-3 days to obtain the initial smoking type tamarind vegetarian meat;
f. placing the initial smoked tamarind vegetarian meat in a clean room, airing until the meat begins to harden, cutting into meat pieces with the length of 5-6 cm, the width of 2-3 cm and the thickness of 0.2-0.3 cm, carrying out ultraviolet sterilization for 30-35 min to obtain finished smoked tamarind vegetarian meat, carrying out vacuum packaging, drying and storing; in the cutting process, the length of the finished product of the vegetarian meat is the thickness of the original vegetarian meat.
As shown in the attached drawing 1, the shaping frame is a rectangular frame body with the inner diameter of 1-1.2 m, the inner diameter of 50-55 cm in width and the inner diameter of 5-6 cm in height, the upper surface and the lower surface of the frame body are not closed, so that when large vegetarian meat in the shaping frame and the shaping frame are arranged in a smoking box, smoking can permeate into the large vegetarian meat from the upper surface and the lower surface.
Further, the shaping method is as follows:
flatly placing the shaping frame on a smooth table top, smearing a layer of edible oil or scattering a layer of rice flour on the table top, compacting the shaping frame, controlling the shaping frame not to slide on the table top, pouring the steamed dough into the shaping frame while the dough is hot, and covering and compacting until the upper surface of the dough is flush with the upper surface of the shaping frame; and continuously covering and compacting until the dough in the frame is cooled to room temperature but does not become hard, namely, the dough is sent into a smoking box for smoking before becoming hard, so that the dough is prevented from becoming hard and the smoking effect is weak.
As shown in FIG. 2, the smoking box comprises a box body 1; a smoke filling port 2; the distance between every two adjacent supporting plates is 3-5 cm, and the supporting plates are used for bearing the dough to be smoked and the shaping frame; a heat-insulating layer 4; an outer frame isolation layer 5; a thermometer 6;
the interior of the heat-insulating layer 4 is filled with a repeatedly heated liquid for keeping the temperature inside the box body constant; the thermometer 6 is used for detecting the temperature in the smoking box, the thermometer probe extends into the smoking box, the rest part is exposed outside the smoking box, and the joint of the thermometer and the smoking box is completely sealed.
Further, the smoking method comprises the following steps:
after the shaping plate filled with the dough is placed into a smoking box, smoking materials are taken for combustion, smoke generated by combustion is collected in a centralized mode, the smoke is pumped into the smoking box from a smoke filling port 2 until the smoke in the smoking box is sufficient, and the filling volume is 5-7 times of the volume of the smoking box; the heat preservation liquid in the heating heat preservation, the regulation and control incasement temperature is 38 ~ 45 ℃, and humidity 35 ~ 45%, maintain the incasement temperature unchangeable, continuously smoke, under the most suitable temperature and humidity, maintain in the moulding frame treat that the dough of fumigating is stereotyped but not become hard, the microstrip is soft, let smoke can fully permeate the dough inside, make its smoke evenly thorough.
Further, in the smoking process, sufficient smoke in the control box is needed, and the volume of smoking in the control box is 5-7 times of the volume of the smoking box.
The invention has the beneficial effects that:
compared with the prior art, the tamarind fruit vegetarian meat with unique smoked flavor is processed by selecting tamarind fruit as a main functional raw material and a flavor source, partially grinding the tamarind fruit into powder, partially grinding the tamarind fruit into pulp, mixing the raw materials such as waxy corn flour and the like, matching with the smoking effect of smoking materials, and carrying out processes such as steaming, shaping, smoking and the like, so that the finished tamarind fruit vegetarian meat is completely different in unique vegetarian meat flavor, contains light tamarind fruit fragrance and has the flavor of preserved meat, and is successfully added to the vegetarian meat consumption market;
meanwhile, in the processing process, frying and puffing are not needed, the physical processing of the finished vegetarian meat product in the whole process is effectively guaranteed, and plant raw materials are selected, so that the processed finished vegetarian meat product is healthy and green, has little fat content and rich beneficial components such as amino acid, reducing sugar and the like, and also has the effects of promoting the production of body fluid to quench thirst, helping digestion and relieving indigestion and the like after being eaten for a long time;
moreover, the finished smoked tamarind vegetarian meat is convenient to eat, can be burnt, roasted, steamed, fried, cold mixed and directly eaten, and can meet various eating requirements of consumers;
finally, in the processing process, tamarind pulp, sugarcane juice, beta-cyclodextrin and maltodextrin are selected and mixed to ferment into a fermentation solution which is used as a dough mixing solution, so that the beneficial ingredients in the finished tamarind meat are uniformly distributed, and the shelf life of the finished tamarind meat is effectively prolonged under the mixing action of the beta-cyclodextrin, the maltodextrin and the smoke; in the smoking process, the internal temperature and humidity of the smoking box are ensured to be proper, the dough to be smoked is ensured not to be hardened, the smoking effect is effectively improved, and the flavor and the effect of the finished tamarind vegetarian meat are improved.
Drawings
Fig. 1 is a schematic structural view of the shaping frame.
FIG. 2 is a schematic view of a partial structure of the smoking tank;
in the figure: 1-box body, 2-smoke filling port, 3-support plate, 4-heat insulation layer, 5-outer frame isolation layer and 6-thermometer.
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 smoked tamarind vegetarian meat and a processing method thereof, and the specific process is as follows:
step one, weighing the following raw materials in parts by weight:
48 parts of waxy corn powder, the granularity of which is 0.1mm and the water content of which is 11 percent;
35 parts of brown rice powder, the granularity of which is 0.08mm and the water content of which is 8 percent;
8 parts of glutinous millet powder, the granularity of which is 0.05mm and the water content of which is 8 percent;
2, konjaku rice flour with the granularity of 0.05mm and the water content of 8 percent;
17 parts of fresh tamarind kernels;
0.5 part of maltodextrin, 0.1mm of granularity and 5 percent of water content;
1.2 parts of beta-cyclodextrin, the granularity of which is 0.1mm and the water content of which is 5 percent;
7 parts of sugarcane juice, 5 parts of sweetness and filtering the sugarcane juice through a 325-mesh screen;
100 parts of smoking materials; the smoking material smoke is generated by combustion, the smoke is collected in a centralized manner, and the collected smoke is used for smoking the vegetarian meat, so that the components in the smoking smoke permeate into the vegetarian meat, and the smoking type tamarind vegetarian meat with special air flavor is processed, and the nutritional value of the meat is improved;
the smoked material comprises 60 parts of dried tamarind shells for extracting fragrance, 10 parts of dried branch leaves of pepper for expelling parasites and sterilizing, 5 parts of dried leaves of mint for improving flavor and 5 parts of dried orange peel for stabilizing fragrance;
step two, taking 2/3 fresh tamarind kernels, removing kernels, placing the kernels in 3% saline water for soaking for 5 hours, then placing the kernels in clean water for washing for 5 times, taking out the kernels, draining, drying the kernels, placing the kernels in an earthen pot for frying until the kernels are burnt, grinding the kernels while the kernels are hot, and screening the powder with a 325-mesh screen to obtain tamarind kernel powder for later use; taking another 1/3 fresh tamarind kernels, removing kernels, cleaning, grinding and pulping, filtering the pulp by 5 layers of gauze to obtain tamarind pulp, and sealing and preserving the tamarind pulp in a preservation box at 15 ℃ for later use;
step three, adding sugarcane juice, beta-cyclodextrin and maltodextrin into the prepared tamarind pulp for later use, uniformly mixing and stirring, sealing and fermenting for 3d in an environment with the temperature of 32 ℃, centrifuging the fermentation liquor in a centrifuge with the speed of 1200r/min for 15min, and taking the middle-layer fermentation liquor for fresh-keeping and storage for later use;
step four, taking the waxy corn parts, the brown rice powder, the large yellow rice powder and the konjak rice powder, putting the materials into a stirrer, stirring the materials uniformly, pouring the preserved middle-layer fermentation liquor, mixing with a proper amount of deionized water, and stirring the materials uniformly to prepare dough;
step five, extruding the dough into blocks with the length of 1m, the width of 50cm and the thickness of 5cm, and putting the blocks into a steamer to be steamed completely; flatly placing the shaping frame on a smooth desktop, smearing a layer of peanut vegetable oil on the desktop, compacting the shaping frame, controlling the shaping frame not to slide on the desktop, pouring the steamed dough into the shaping frame while the dough is hot, and covering and compacting until the upper surface of the dough is flush with the upper surface of the shaping frame; continuously covering and compacting until the dough in the frame is cooled to room temperature but not hardened, namely, before the dough is not hardened, sending the dough into a smoking box for smoking to prevent the dough from hardening to cause weak smoking effect;
step six, suspending the shaping plate filled with the dough in a smoking box, taking smoking materials for combustion, collecting smoke generated by combustion in a centralized manner, and pumping the smoke into the smoking box from a smoke filling port 2 until the smoke in the smoking box is sufficient, wherein the filling volume is 5 times of the volume of the smoking box; heating the heat preservation liquid in the heat preservation layer, regulating and controlling the temperature in the box to be 38 ℃ and the humidity to be 45%, keeping the temperature in the box unchanged, continuously smoking, keeping the dough to be smoked in the shaping frame to be shaped but not to be hardened and slightly soft under the optimal temperature and humidity, and fully permeating the smoking into the dough to ensure that the smoking is uniform and thorough;
controlling sufficient smoke in the box in the smoking process, wherein the smoking volume in the box is 5 times of the smoking volume, and smoking for 3d to obtain the initial smoked tamarind meat;
seventhly, placing the primary smoked tamarind vegetarian meat in a clean room to air until the meat becomes hard, cutting into vegetarian meat blocks with the length of 5cm, the width of 2cm and the thickness of 0.2cm, performing ultraviolet sterilization for 35min to obtain finished smoked tamarind vegetarian meat, and performing vacuum packaging, drying and storage; in the cutting process, the length of the finished product of the vegetarian meat is the thickness of the original vegetarian meat.
As shown in fig. 1, in the present embodiment, the shaping frame is a rectangular frame with an inner diameter of 1m, an inner diameter of 50cm wide and an inner diameter of 5cm high, and the upper and lower surfaces of the frame are not closed, so that when the big vegetarian meat in the shaping frame is put into the smoking box together with the shaping frame, the smoking can penetrate into the big vegetarian meat from the upper and lower surfaces.
As shown in FIG. 2, in the present embodiment, the smoking box comprises a box body 1; a smoke filling port 2; the distance between every two adjacent supporting plates is 5cm, and the supporting plates are used for bearing the dough to be smoked and the shaping frame; a heat-insulating layer 4; an outer frame isolation layer 5; a thermometer 6;
the interior of the heat-insulating layer 4 is filled with a repeatedly heated liquid for keeping the temperature inside the box body constant; the thermometer 6 is used for detecting the temperature in the smoking box, the thermometer probe extends into the smoking box, the rest part is exposed outside the smoking box, and the joint of the thermometer and the smoking box is completely sealed.
Example 2
The embodiment provides smoked tamarind vegetarian meat and a processing method thereof, and the specific process is as follows:
step one, weighing the following raw materials in parts by weight:
55 parts of waxy corn powder, the granularity is 0.08mm, and the water content is 9%;
20 parts of brown rice powder, the granularity of 0.05mm and the water content of 6 percent;
8 parts of glutinous millet powder, the granularity of which is 0.03mm and the water content of which is 6 percent;
2 parts of konjak rice flour, the granularity is 0.03mm, and the water content is 6%;
25 parts of fresh tamarind kernel;
0.5 part of maltodextrin, 0.08mm of granularity and 4 percent of water content;
1.2 parts of beta-cyclodextrin, the granularity of which is 0.08mm and the water content of which is 4 percent;
5 parts of sugarcane juice and 5 parts of sweet sugar, and filtering the sugarcane juice through a 325-mesh screen.
75 parts of smoking materials; the smoking material smoke is generated by combustion, the smoke is collected in a centralized manner, and the collected smoke is used for smoking the vegetarian meat, so that the components in the smoking smoke permeate into the vegetarian meat, and the smoking type tamarind vegetarian meat with special air flavor is processed, and the nutritional value of the meat is improved;
the smoked material comprises 35 parts of dried tamarind shells for extracting fragrance, 15 parts of dried pepper branch leaves for expelling parasites and sterilizing, 3 parts of dried mint leaves for improving flavor and 8 parts of dried orange peels for stabilizing fragrance.
Step two, taking 2/3 fresh tamarind kernels, removing kernels, placing the kernels in 5% saline water for soaking for 3 hours, then placing the kernels in clear water for washing for 3 times, taking out the kernels, draining, drying the kernels, placing the kernels in an earthen pot for frying until the kernels are burnt, grinding the kernels while the kernels are hot, and screening the powder with a 325-mesh screen to obtain tamarind kernel powder for later use; taking another 1/3 fresh tamarind kernels, removing cores, cleaning, grinding and pulping, filtering the pulp by 3 layers of gauze to obtain tamarind pulp, and sealing and preserving the tamarind pulp in a preservation box at 20 ℃ for later use;
step three, adding sugarcane juice, beta-cyclodextrin and maltodextrin into the prepared tamarind pulp for later use, uniformly mixing, sealing and fermenting for 2d in an environment of 35 ℃, centrifuging the fermentation liquor in a centrifuge of 1300r/min for 10min, and taking the middle-layer fermentation liquor for fresh-keeping and storage for later use;
c. mixing waxy corn, brown rice flour, semen Panici Miliacei powder, and rhizoma Amorphophalli rice flour in a stirrer, adding the above preserved middle layer fermentation liquid, adding appropriate amount of deionized water, and mixing to obtain dough;
d. extruding the dough into blocks with the length of 1.2m, the width of 55cm and the thickness of 6cm, and putting the blocks into a steamer to be steamed to be completely cooked; flatly placing the shaping frame on a smooth table top, smearing a layer of edible oil or scattering a layer of rice flour on the table top, compacting the shaping frame, controlling the shaping frame not to slide on the table top, pouring the steamed dough into the shaping frame while the dough is hot, and covering and compacting until the upper surface of the dough is flush with the upper surface of the shaping frame; continuously covering and compacting until the dough in the frame is cooled to room temperature but not hardened, namely, before the dough is not hardened, sending the dough into a smoking box for smoking to prevent the dough from hardening to cause weak smoking effect;
e. suspending the shaping plate filled with the dough in a smoking box, taking smoking materials for combustion, collecting smoke generated by combustion in a centralized manner, and pumping the smoke into the smoking box from a smoke filling port 2 until the smoke in the smoking box is sufficient, wherein the filling volume is 5-7 times of the volume of the smoking box; heating the heat preservation liquid in the heat preservation layer, regulating and controlling the temperature in the box to be 45 ℃ and the humidity to be 35%, keeping the temperature in the box unchanged, continuously smoking, keeping the dough to be smoked in the shaping frame to be shaped but not to be hardened and slightly soft under the optimal temperature and humidity, and fully permeating the smoking into the dough to ensure that the smoking is uniform and thorough;
controlling sufficient smoke in the box in the smoking process, wherein the smoking volume in the box is 7 times of the smoking volume, and smoking for 1d to obtain the initial smoked tamarind meat;
f. placing the initial smoked tamarind vegetarian meat in a clean room, airing until the initial smoked tamarind vegetarian meat becomes hard, cutting into vegetarian meat blocks with the length of 6cm, the width of 3cm and the thickness of 0.3cm, performing ultraviolet sterilization for 30min to obtain a finished smoked tamarind vegetarian meat product, vacuum packaging, drying and storing; in the cutting process, the length of the finished product of the vegetarian meat is the thickness of the original vegetarian meat.
As shown in fig. 1, in the present embodiment, the shaping frame is a rectangular frame with an inner diameter of 1.2m, an inner diameter of 55cm wide and an inner diameter of 6cm high, and the upper and lower surfaces of the frame are not closed, so that when the big vegetarian meat in the shaping frame is put into the smoking box together with the shaping frame, the smoking can penetrate into the big vegetarian meat from the upper and lower surfaces.
As shown in FIG. 2, in the present embodiment, the smoking box comprises a box body 1; a smoke filling port 2; the distance between every two adjacent supporting plates is 3cm, and the supporting plates are used for bearing the dough to be smoked and the shaping frame; a heat-insulating layer 4; an outer frame isolation layer 5; a thermometer 6;
the interior of the heat-insulating layer 4 is filled with a repeatedly heated liquid for keeping the temperature inside the box body constant; the thermometer 6 is used for detecting the temperature in the smoking box, the thermometer probe extends into the smoking box, the rest part is exposed outside the smoking box, and the joint of the thermometer and the smoking box is completely sealed.
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 (9)
1. The smoked tamarind vegetarian meat is characterized by comprising the following raw materials in parts by weight:
35-55 parts of waxy corn powder, the granularity is less than or equal to 0.1mm, and the water content is less than or equal to 11%;
20-40 parts of brown rice powder, the granularity is less than or equal to 0.08mm, and the water content is less than or equal to 8%;
5-8 parts of glutinous millet powder, the granularity is less than or equal to 0.05mm, and the water content is less than or equal to 8%;
2-4 parts of konjak rice flour, wherein the granularity is less than or equal to 0.05mm, and the water content is less than or equal to 8%;
12-25 parts of fresh tamarind kernels;
0.5-1 part of maltodextrin, the granularity of which is less than or equal to 0.1mm, and the water content of which is less than or equal to 5 percent;
0.5-1.2 parts of beta-cyclodextrin, the granularity is less than or equal to 0.1mm, and the water content is less than or equal to 5%;
5-12 parts of sugarcane juice, 5 minutes of sweetness, and filtering through a 325-mesh screen.
2. The smoked tamarind meat as claimed in claim 1, which is characterized by comprising the following raw materials in parts by weight:
48 parts of waxy corn powder, the granularity is less than or equal to 0.1mm, and the water content is less than or equal to 11 percent;
35 parts of brown rice powder, the granularity is less than or equal to 0.08mm, and the water content is less than or equal to 8 percent;
8 parts of glutinous millet powder, the granularity is less than or equal to 0.05mm, and the water content is less than or equal to 8 percent;
2, konjaku rice flour, the granularity is less than or equal to 0.05mm, and the water content is less than or equal to 8 percent;
25 parts of fresh tamarind kernel;
0.5 part of maltodextrin, less than or equal to 0.1mm in granularity and less than or equal to 5 percent in water content;
1.2 parts of beta-cyclodextrin, the granularity is less than or equal to 0.1mm, and the water content is less than or equal to 5 percent;
7 parts of sugarcane juice and 5 parts of sweet sugar, and filtering the sugarcane juice through a 325-mesh screen.
3. The smoked tamarind meat according to claim 1 or 2, further comprising 25-100 parts of smoking material;
the smoking material is prepared by mixing and processing 35-60 parts of dry tamarind shells, 10-15 parts of dry pepper branches and leaves, 3-5 parts of dry mint leaves and 5-8 parts of dried orange peels.
4. A processing method of smoked tamarind vegetarian meat is characterized by comprising the following steps:
a. taking 2/3 fresh tamarind kernels, removing kernels, placing the kernels in 3-5% saline water for soaking for 3-5 hours, then placing the kernels in clean water for washing for 3-5 times, taking out the kernels, draining, drying, placing the kernels in an earthenware pot for frying until the kernels are burnt, grinding the kernels while the kernels are hot, and screening the powder with a 325-mesh screen to obtain tamarind kernel powder for later use; taking another 1/3 fresh tamarind kernels, removing kernels, cleaning, grinding and pulping, filtering the pulp by 3-5 layers of gauze to obtain tamarind pulp, and sealing and preserving the tamarind pulp in a preservation box at 15-20 ℃ for later use;
b. adding sugarcane juice, beta-cyclodextrin and maltodextrin into the prepared tamarind pulp for later use, uniformly mixing, sealing and fermenting for 2-3 days at the temperature of 32-35 ℃, centrifuging the fermentation liquor in a centrifuge of 1200-1300 r/min for 10-15 min, and taking the middle-layer fermentation liquor for fresh-keeping and storage for later use;
c. mixing waxy corn, brown rice flour, semen Panici Miliacei powder, and rhizoma Amorphophalli rice flour in a stirrer, adding the above preserved middle layer fermentation liquid, adding appropriate amount of deionized water, and mixing to obtain dough;
d. extruding the dough into blocks with the length of 1-1.2 m, the width of 50-55 cm and the thickness of 5-6 cm, putting the blocks into a steamer to be steamed to be completely cooked, putting the blocks into a shaping frame while the blocks are hot, extruding and shaping the blocks into blocks with the length of 1-1.2 m, the width of 50-55 cm and the thickness of 5-6 cm, and keeping the shape of the blocks fixed;
e. suspending the shaping plate filled with the dough in a smoking box, filling smoking made of smoking materials, and smoking for 1-3 days to obtain the initial smoking type tamarind vegetarian meat;
f. and (3) placing the initial smoked tamarind vegetarian meat in a clean room to air until the meat becomes hard, cutting into vegetarian meat blocks with the length of 5-6 cm, the width of 2-3 cm and the thickness of 0.2-0.3 cm, carrying out ultraviolet sterilization for 30-35 min to obtain the finished smoked tamarind vegetarian meat, and carrying out vacuum packaging, drying and storage.
5. The method for processing smoked tamarind meat as claimed in claim 4, wherein the shaping frame is a rectangular frame with an inner diameter of 1-1.2 m, an inner diameter of 50-55 cm in width and an inner diameter of 5-6 cm in height, and the upper and lower surfaces of the frame are not closed.
6. The method for processing smoked tamarind meat as claimed in claim 4, wherein the shaping method comprises the following steps:
flatly placing the shaping frame on a smooth table top, smearing a layer of edible oil or scattering a layer of rice flour on the table top, compacting the shaping frame, controlling the shaping frame not to slide on the table top, pouring the steamed dough into the shaping frame while the dough is hot, and covering and compacting until the upper surface of the dough is flush with the upper surface of the shaping frame; capping and compaction were continued until the dough inside the frame cooled to room temperature but did not harden.
7. The processing method of smoked tamarind meat as claimed in claim 4, wherein the smoking box comprises a box body (1), a smoking opening (2), a plurality of support plates (3), an insulating layer (4), an outer frame isolation layer (5) and a thermometer (6), wherein the distance between every two adjacent support plates is 3-5 cm;
the interior of the heat-insulating layer (4) is filled with a repeatedly heated liquid for keeping the temperature inside the box body constant; the probe of the thermometer (6) extends into the smoking box, the rest part of the probe is exposed outside the smoking box, and the joint of the thermometer and the smoking box is completely closed.
8. The method for processing smoked tamarind meat according to claim 4, wherein the smoking method comprises the following steps:
after the shaping plate filled with the dough is placed into a smoking box, smoking materials are taken for combustion, smoke generated by combustion is collected in a centralized manner, and the smoke is pumped into the smoking box from a smoke filling port (2) until the smoke in the smoking box is sufficient, wherein the filling volume is 5-7 times of the volume of the smoking box; heating the heat preservation liquid in the heat preservation layer, regulating and controlling the temperature in the box to be 38-45 ℃, keeping the temperature in the box unchanged, and continuously smoking.
9. The processing method of the smoked tamarind meat as claimed in claim 8, wherein during the smoking process, sufficient smoke in the oven is controlled to ensure that the smoking volume in the oven is 5-7 times of the volume of the smoking oven.
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