CN111329039A - Vegetarian harbin red sausage and preparation method thereof - Google Patents

Vegetarian harbin red sausage and preparation method thereof Download PDF

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Publication number
CN111329039A
CN111329039A CN202010249065.5A CN202010249065A CN111329039A CN 111329039 A CN111329039 A CN 111329039A CN 202010249065 A CN202010249065 A CN 202010249065A CN 111329039 A CN111329039 A CN 111329039A
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vegetarian
sausage
minutes
harbin
meat
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倪宁
倪民羡
章凯瑜
章凯捷
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Anhui Shennongsu Food Co ltd
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Anhui Shennongsu Food Co ltd
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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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic compounds
    • A23L29/045—Organic compounds containing nitrogen as heteroatom
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A23J3/16—Vegetable proteins from soybean
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A23J3/18—Vegetable proteins from wheat
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/225—Texturised simulated foods with high protein content
    • A23J3/227—Meat-like textured foods
    • 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
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A23L29/27—Xanthan not combined with other microbial gums
    • 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
    • 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)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biochemistry (AREA)
  • Dispersion Chemistry (AREA)
  • Mycology (AREA)
  • Molecular Biology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention discloses a vegetarian harbin sausage and a preparation method thereof, wherein the vegetarian harbin sausage is prepared from the following raw materials in percentage by mass: 65-75kg of dried vegetarian meat blocks, 14-16kg of non-transgenic soybean oil, 6-8kg of pea meal, 6-8kg of wheat protein isolate, 0.8-1.2kg of salt, 1-2kg of light soy sauce, 2.5-3.5kg of xanthan gum, 3.5-4.5kg of carrageenan, 13-15kg of konjac flour and 23-27kg of ice water. The vegetarian harbin red sausage disclosed by the invention is researched by a large amount of raw material proportions and processing technologies, the final raw material composition and the preparation method of the vegetarian harbin red sausage are determined, the traditional red sausage components are combined with colloid and konjac flour, the nutrition is rich, the taste is chewy, meanwhile, a meat quality raw material is replaced by a vegetarian meat technology, the delicacy of meat and the health of plants are perfectly combined together, the high blood fat cannot be caused, the vegetarian harbin red sausage has the characteristics of low fat, high dietary fiber and low energy, the satiety is stronger, the hunger is inhibited, the food intake is reduced, and the natural weight losing effect is facilitated.

Description

Vegetarian harbin red sausage and preparation method thereof
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a vegetarian harbin red sausage and a preparation method thereof.
Background
The sausage, also called as Rui dao, is a sausage made from Russia and Lithuania and made from pork, starch, garlic, etc. The name is got because of the color of the red. Has good taste. After the middle east railway is built, the China is introduced from Russia, the China becomes local specialties such as Harbin, Jiamus, Qitaihe, Manchurian Rily and the like in northeast, and the red sausage produced by Harbin is the most famous and is deeply loved by consumers due to unique taste.
The traditional red sausage raw materials use a large amount of pork and other raw materials, have high fat content and high calorie, are not suitable for vegetarian enthusiasts and people who need to lose weight and eat less, are difficult to store, and are easy to cause food spoilage due to respiratory metabolism of cell components in meat, so that the vegetarian red sausage integrating nutrition and deliciousness is needed to be developed.
Disclosure of Invention
The invention aims to make up the defects of the prior art and provides a vegetarian harbin red sausage and a preparation method thereof.
In order to achieve the above object, the present invention provides the following technical solutions:
the vegetarian harbin sausage is prepared from the following raw materials in percentage by mass: 65-75kg of dried vegetarian meat blocks, 14-16kg of non-transgenic soybean oil, 6-8kg of pea meal, 6-8kg of wheat protein isolate, 0.8-1.2kg of salt, 1-2kg of light soy sauce, 2.5-3.5kg of xanthan gum, 3.5-4.5kg of carrageenan, 13-15kg of konjac flour and 23-27kg of ice water.
Preferably, the vegetarian harbin sausage is prepared from the following raw materials in percentage by mass: 70kg of dried vegetarian meat blocks, 15kg of non-transgenic soybean oil, 7kg of pea meal, 7kg of wheat protein isolate, 1kg of salt, 1.5kg of light soy sauce, 3kg of xanthan gum, 4kg of carrageenan, 14kg of konjac flour and 25kg of ice water.
Further, the dried vegetarian meat blocks are prepared from the following raw materials: 67-73% of isolated soy protein, 13-17% of wheat protein, 8-12% of konjac powder and 4-6% of wheat gluten; the preparation method comprises the following steps: feeding the raw materials into a vacuum stirrer to stir for 10-15 minutes, then putting the raw materials into a wire drawing protein machine, carrying out puffing treatment at 80-120 ℃, then carrying out molding through a discharge port, meanwhile, additionally arranging a cutter in front of the discharge port, controlling the product within the range of 3-5 cm, drying and cooling, wherein the obtained wire drawing product and pure water are mixed according to the mass ratio of 1: 2 soaking for 1.5-2 hours, feeding the meat slices into a shredding machine for shredding, finally feeding the meat slices into a stirring and frying pan for frying for 3 hours, and drying and cooling the obtained product to obtain the dried vegetarian meat blocks.
The invention also comprises a preparation method of the vegetarian harabine sausage, which comprises the following steps:
(1) adding 40% ice water into rhizoma Amorphophalli powder, stirring, pouring into a steaming tray, steaming in a steam box, taking out, cooling, and stirring with a meat grinder into 3-7mm granules;
(2) adding the dried vegetarian meat blocks into the residual ice water for soaking for 3 hours, dehydrating by using a drying machine, and then putting into a quick beater to beat for 6-8 minutes at 1800 rpm to form silk-like floccules for later use;
(3) mixing the silk-like vegetarian meat obtained in the step 2 with non-transgenic soybean oil, pea meal, wheat protein isolate, salt, light soy sauce, xanthan gum and carrageenan by using a vacuum mixer for stirring for 10 minutes, adding the konjac particles obtained in the step 1, continuously stirring for 5 minutes, and discharging for later use;
(4) putting the materials into a filling machine, filling the materials into cellulose casings to form ham sausages, putting the ham sausages into a steaming tray, steaming the ham sausages by using a steaming box, taking out the ham sausages after the ham sausages are finished, and putting the ham sausages into a smoking furnace for smoking;
(5) peeling off the outer skin of the smoked vegetarian sausage by using a sausage peeling machine, and packaging by using a stretch film packaging machine;
(6) and (5) sterilizing after packaging, cooling, and packaging finished products.
Further, the steaming in the step 1 is carried out at 90-100 ℃ for 90 minutes.
Furthermore, the steaming in the steam box in the step 4 is carried out at 48 ℃ for 40 minutes and then at 90 ℃ for 30 minutes.
Further, in the step 4, the smoking is carried out by firstly drying at 105 ℃ for 20 minutes, then smoking at 95 ℃ for 30 minutes, and then turning off the fire and stewing for 3 minutes.
Further, the sterilization treatment in the step 6 is carried out by putting the mixture into a high-pressure sterilization pot at the temperature of 95 ℃ for 30 minutes.
The invention has the advantages that:
the vegetarian harbin red sausage of the invention is groped through a large amount of raw material proportions and processing techniques, the final raw material composition and the preparation method of the vegetarian harbin red sausage are determined, the traditional red sausage components are combined with colloid and konjaku flour, the nutrition is rich, the taste is tough, and simultaneously, compared with the traditional red sausage, the vegetarian harbin red sausage is different, the vegetarian meat process is adopted to replace meat raw materials, the soybean wire-drawing protein formed by wire-drawing the components such as soybean protein isolate and the like through a machine has the characteristics of almost the same taste as common meat food, zero cholesterol, zero purine, low fat and perfect fiber structure, the protein content is higher, the cooking is easy to taste, the toughness is good, the chewing is strong, the chewing feeling of the lean meat is realized, the delicious meat and the health of plants are perfectly combined together, the vegetal meat is suitable for various cooking modes, the adaptability to consumer groups is greatly expanded, and the ice water is adopted to replace, on one hand, growth and propagation of putrefying bacteria can be inhibited, on the other hand, high molecular compounds such as protein, polysaccharide and the like in the product can exist in a three-dimensional net form under the ice temperature condition, movement and freezing of water molecules in cells are effectively hindered, the freshness and the proper mouthfeel of the product are further ensured, the sausage is moderate in saline taste and delicious, and the shelf life of the sausage is prolonged.
Detailed Description
The technical scheme of the invention is further explained by combining the specific examples as follows:
example 1
The vegetarian harbin sausage is prepared from the following raw materials in percentage by mass: 65kg of dried vegetarian meat blocks, 14kg of non-transgenic soybean oil, 6kg of pea meal, 6kg of wheat protein isolate, 0.8kg of salt, 1kg of light soy sauce, 2.5kg of xanthan gum, 3.5kg of carrageenan, 13kg of konjac flour and 23kg of ice water.
The dried vegetarian meat blocks are prepared from the following raw materials: 67% of isolated soy protein, 17% of wheat protein, 12% of konjac powder and 4% of wheat gluten; the preparation method comprises the following steps: feeding the raw materials into a vacuum stirrer to stir for 10 minutes, then putting the raw materials into a wire-drawing protein machine, carrying out puffing treatment at 80 ℃, then carrying out molding through a discharge port, meanwhile, additionally arranging a cutter in front of the discharge port, controlling the product to be within the range of 3-5 cm, drying and then cooling, wherein the obtained wire-drawing product and pure water are mixed according to the mass ratio of 1: 2, soaking for 1.5 hours, feeding the meat slices into a shredding machine for shredding, finally sending the meat slices into a stirring and frying pan for frying for 3 hours, and drying and cooling the obtained product to obtain the dried vegetarian meat blocks.
The invention also comprises a preparation method of the vegetarian harabine sausage, which comprises the following steps:
(1) adding 40% ice water into rhizoma Amorphophalli powder, stirring, pouring into a steaming tray, steaming in a steamer at 90 deg.C for 90 min, taking out, cooling, and stirring with a meat grinder into 3-7mm granules;
(2) adding the dried vegetarian meat blocks into the residual ice water for soaking for 3 hours, dehydrating by using a drying machine, and then putting into a quick beater to beat for 6 minutes at 1800 rpm to form silk-like floccules for later use;
(3) mixing the silk-like vegetarian meat obtained in the step 2 with non-transgenic soybean oil, pea meal, wheat protein isolate, salt, light soy sauce, xanthan gum and carrageenan by using a vacuum mixer for stirring for 10 minutes, adding the konjac particles obtained in the step 1, continuously stirring for 5 minutes, and discharging for later use;
(4) putting the materials into a filling machine, filling the materials into cellulose casing to form sausage-shaped, putting the materials into a steaming tray, steaming the materials for 40 minutes at 48 ℃ by using a steaming box, steaming the materials for 30 minutes at 90 ℃, taking the materials out, putting the materials into a smoking furnace, drying the materials for 20 minutes at 105 ℃, smoking the materials for 30 minutes at 95 ℃, and then turning off the fire for braising for 3 minutes;
(5) peeling off the outer skin of the smoked vegetarian sausage by using a sausage peeling machine, and packaging by using a stretch film packaging machine;
(6) and (4) after packaging, putting the packaged product into a high-pressure sterilization pot at the temperature of 95 ℃ for sterilization for 30 minutes, then cooling the product, and packaging the finished product.
Example 2
The vegetarian harbin sausage is prepared from the following raw materials in percentage by mass: 75kg of dried vegetarian meat blocks, 16kg of non-transgenic soybean oil, 8kg of pea meal, 8kg of wheat protein isolate, 1.2kg of salt, 2kg of light soy sauce, 3.5kg of xanthan gum, 4.5kg of carrageenan, 15kg of konjac flour and 27kg of ice water.
The dried vegetarian meat blocks are prepared from the following raw materials: 73% of isolated soy protein, 13% of wheat protein, 8% of konjac powder and 6% of wheat gluten; the preparation method comprises the following steps: feeding the raw materials into a vacuum stirrer to stir for 15 minutes, then putting the raw materials into a wire-drawing protein machine, carrying out puffing treatment at 120 ℃, then carrying out molding through a discharge port, meanwhile, additionally arranging a cutter in front of the discharge port, controlling the product to be within the range of 3-5 cm, drying and then cooling, wherein the obtained wire-drawing product and pure water are mixed according to the mass ratio of 1: 2, soaking for 2 hours, feeding the meat into a shredding machine for shredding, finally sending the meat into a stirring and frying pan for frying for 3 hours, and drying and cooling the obtained product to obtain the dried vegetarian meat blocks.
The invention also comprises a preparation method of the vegetarian harabine sausage, which comprises the following steps:
(1) adding 40% ice water into rhizoma Amorphophalli powder, stirring, pouring into a steaming tray, steaming in a steamer at 100 deg.C for 90 min, taking out, cooling, and stirring with a meat grinder into 3-7mm granules;
(2) adding the dried vegetarian meat blocks into the residual ice water for soaking for 3 hours, dehydrating by using a drying machine, and then putting into a quick beater to beat for 8 minutes at 1800 rpm to form silk-like floccules for later use;
(3) mixing the silk-like vegetarian meat obtained in the step 2 with non-transgenic soybean oil, pea meal, wheat protein isolate, salt, light soy sauce, xanthan gum and carrageenan by using a vacuum mixer for stirring for 10 minutes, adding the konjac particles obtained in the step 1, continuously stirring for 5 minutes, and discharging for later use;
(4) putting the materials into a filling machine, filling the materials into cellulose casing to form sausage-shaped, putting the materials into a steaming tray, steaming the materials for 40 minutes at 48 ℃ by using a steaming box, steaming the materials for 30 minutes at 90 ℃, taking the materials out, putting the materials into a smoking furnace, drying the materials for 20 minutes at 105 ℃, smoking the materials for 30 minutes at 95 ℃, and then turning off the fire for braising for 3 minutes;
(5) peeling off the outer skin of the smoked vegetarian sausage by using a sausage peeling machine, and packaging by using a stretch film packaging machine;
(6) and (4) after packaging, putting the packaged product into a high-pressure sterilization pot at the temperature of 95 ℃ for sterilization for 30 minutes, then cooling the product, and packaging the finished product.
Example 3
The vegetarian harbin sausage is prepared from the following raw materials in percentage by mass: 70kg of dried vegetarian meat blocks, 15kg of non-transgenic soybean oil, 7kg of pea meal, 7kg of wheat protein isolate, 1kg of salt, 1.5kg of light soy sauce, 3kg of xanthan gum, 4kg of carrageenan, 14kg of konjac flour and 25kg of ice water.
The dried vegetarian meat blocks are prepared from the following raw materials: 70% of soybean protein isolate, 15% of wheat protein, 10% of konjac powder and 5% of wheat gluten; the preparation method comprises the following steps: feeding the raw materials into a vacuum stirrer to stir for 12 minutes, then putting the raw materials into a wire-drawing protein machine, carrying out puffing treatment at 100 ℃, then carrying out molding through a discharge port, meanwhile, additionally arranging a cutter in front of the discharge port, controlling the product to be within the range of 3-5 cm, drying and then cooling, wherein the obtained wire-drawing product and pure water are mixed according to the mass ratio of 1: 2, soaking for 2 hours, feeding the meat into a shredding machine for shredding, finally sending the meat into a stirring and frying pan for frying for 3 hours, and drying and cooling the obtained product to obtain the dried vegetarian meat blocks.
The invention also comprises a preparation method of the vegetarian harabine sausage, which comprises the following steps:
(1) adding 40% ice water into rhizoma Amorphophalli powder, stirring, pouring into a steaming tray, steaming in a steamer at 95 deg.C for 90 min, taking out, cooling, and stirring with a meat grinder into 3-7mm pieces;
(2) adding the dried vegetarian meat blocks into the residual ice water for soaking for 3 hours, dehydrating by using a drying machine, and then putting into a quick beater to beat for 7 minutes at 1800 rpm to form silk-like floccules for later use;
(3) mixing the silk-like vegetarian meat obtained in the step 2 with non-transgenic soybean oil, pea meal, wheat protein isolate, salt, light soy sauce, xanthan gum and carrageenan by using a vacuum mixer for stirring for 10 minutes, adding the konjac particles obtained in the step 1, continuously stirring for 5 minutes, and discharging for later use;
(4) putting the materials into a filling machine, filling the materials into cellulose casing to form sausage-shaped, putting the materials into a steaming tray, steaming the materials for 40 minutes at 48 ℃ by using a steaming box, steaming the materials for 30 minutes at 90 ℃, taking the materials out, putting the materials into a smoking furnace, drying the materials for 20 minutes at 105 ℃, smoking the materials for 30 minutes at 95 ℃, and then turning off the fire for braising for 3 minutes;
(5) peeling off the outer skin of the smoked vegetarian sausage by using a sausage peeling machine, and packaging by using a stretch film packaging machine;
(6) and (4) after packaging, putting the packaged product into a high-pressure sterilization pot at the temperature of 95 ℃ for sterilization for 30 minutes, then cooling the product, and packaging the finished product.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims (8)

1. The Suharbin sausage is characterized by being prepared from the following raw materials in parts by mass: 65-75kg of dried vegetarian meat blocks, 14-16kg of non-transgenic soybean oil, 6-8kg of pea meal, 6-8kg of wheat protein isolate, 0.8-1.2kg of salt, 1-2kg of light soy sauce, 2.5-3.5kg of xanthan gum, 3.5-4.5kg of carrageenan, 13-15kg of konjac flour and 23-27kg of ice water.
2. The vegetarian harbin red sausage according to claim 1, characterized by being prepared from the following raw materials in mass ratio: 70kg of dried vegetarian meat blocks, 15kg of non-transgenic soybean oil, 7kg of pea meal, 7kg of wheat protein isolate, 1kg of salt, 1.5kg of light soy sauce, 3kg of xanthan gum, 4kg of carrageenan, 14kg of konjac flour and 25kg of ice water.
3. The vegetarian harbin red intestine according to claim 1 or 2, wherein the dried vegetarian meat pieces are made from the following raw materials: 67-73% of isolated soy protein, 13-17% of wheat protein, 8-12% of konjac powder and 4-6% of wheat gluten; the preparation method comprises the following steps: feeding the raw materials into a vacuum stirrer to stir for 10-15 minutes, then putting the raw materials into a wire drawing protein machine, carrying out puffing treatment at 80-120 ℃, then carrying out molding through a discharge port, meanwhile, additionally arranging a cutter in front of the discharge port, controlling the product within the range of 3-5 cm, drying and cooling, wherein the obtained wire drawing product and pure water are mixed according to the mass ratio of 1: 2 soaking for 1.5-2 hours, feeding the meat slices into a shredding machine for shredding, finally feeding the meat slices into a stirring and frying pan for frying for 3 hours, and drying and cooling the obtained product to obtain the dried vegetarian meat blocks.
4. A method of preparing the vegetarian harabine sausage of claim 1 or claim 2 comprising the steps of:
(1) adding 40% ice water into rhizoma Amorphophalli powder, stirring, pouring into a steaming tray, steaming in a steam box, taking out, cooling, and stirring with a meat grinder into 3-7mm granules;
(2) adding the dried vegetarian meat blocks into the residual ice water for soaking for 3 hours, dehydrating by using a drying machine, and then putting into a quick beater to beat for 6-8 minutes at 1800 rpm to form silk-like floccules for later use;
(3) mixing the silk-like vegetarian meat obtained in the step 2 with non-transgenic soybean oil, pea meal, wheat protein isolate, salt, light soy sauce, xanthan gum and carrageenan by using a vacuum mixer for stirring for 10 minutes, adding the konjac particles obtained in the step 1, continuously stirring for 5 minutes, and discharging for later use;
(4) putting the materials into a filling machine, filling the materials into cellulose casings to form ham sausages, putting the ham sausages into a steaming tray, steaming the ham sausages by using a steaming box, taking out the ham sausages after the ham sausages are finished, and putting the ham sausages into a smoking furnace for smoking;
(5) peeling off the outer skin of the smoked vegetarian sausage by using a sausage peeling machine, and packaging by using a stretch film packaging machine;
(6) and (5) sterilizing after packaging, cooling, and packaging finished products.
5. The method for producing the vegetarian harabine sausage according to claim 4, wherein the steaming in step 1 is performed at 90-100 ℃ for 90 minutes.
6. The method for preparing the vegetarian harbin sausage according to claim 4, wherein the steaming step in the steaming box of step 4 is to steam the vegetarian harbin sausage at 48 ℃ for 40 minutes and then at 90 ℃ for 30 minutes.
7. The method for preparing Sualubin sausage according to claim 4, wherein the smoking in step 4 is performed by drying at 105 ℃ for 20 minutes, then smoking at 95 ℃ for 30 minutes, and then stewing for 3 minutes.
8. The method for preparing the vegetarian harbin sausage according to claim 4, wherein the sterilization treatment in step 6 is performed by placing the sausage in an autoclave at 95 ℃ for 30 minutes.
CN202010249065.5A 2020-04-01 2020-04-01 Vegetarian harbin red sausage and preparation method thereof Withdrawn CN111329039A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2022187745A1 (en) * 2021-03-05 2022-09-09 Archer-Daniels-Midland Company Methods of binding ingredients of meat analog products
WO2023050794A1 (en) 2021-09-30 2023-04-06 安琪酵母股份有限公司 Yeast protein vegetarian meat, and preparation method therefor and application thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2022187745A1 (en) * 2021-03-05 2022-09-09 Archer-Daniels-Midland Company Methods of binding ingredients of meat analog products
WO2023050794A1 (en) 2021-09-30 2023-04-06 安琪酵母股份有限公司 Yeast protein vegetarian meat, and preparation method therefor and application thereof

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Application publication date: 20200626