CN111616182A - 一种牛肉馅及其制备方法 - Google Patents

一种牛肉馅及其制备方法 Download PDF

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CN111616182A
CN111616182A CN202010604142.4A CN202010604142A CN111616182A CN 111616182 A CN111616182 A CN 111616182A CN 202010604142 A CN202010604142 A CN 202010604142A CN 111616182 A CN111616182 A CN 111616182A
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beef
vegetarian meat
stuffing
stirring
raw material
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林跃先
李小林
纪光明
程炼
潘冬梅
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Guangzhou Welbon Biotechnology Co ltd
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Guangzhou Welbon Biotechnology Co ltd
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Abstract

本发明公开了一种牛肉馅及其制备方法，该牛肉馅包括重量百分含量如下的组分：糖类10~30%、糖醇液10~30%、麦芽糖浆1~20%、麦芽糊精5~20%、牛膏1~10%、羟丙基二淀粉磷酸酯1~20%、素肉颗粒1~25%、牛肉1~20%、牛肉味膏状香精0.1~5%、乳清蛋白粉1~10%、鸡蛋蛋白粉0.1~10%、谷朊粉0.1~10%、凝胶物质0.01~10%、单双甘油脂肪酸酯0.1~10%、食品用香精0.1~5%、辣椒红色素0~5%、辣椒油0.1~5%、保鲜剂0.1~5%，余量为水。本发明牛肉馅通过合理配伍各原料的比例，有效改善牛肉馅料的口感，充实烘焙食品的牛肉风味并延长产品的保质期。

Description

一种牛肉馅及其制备方法
技术领域
本发明涉及馅料技术领域，特别是涉及了一种牛肉馅及其制备方法。
背景技术
随着生活水平的不断提高，人们在饮食方面不仅追求营养，而且讲究口感，对食品的口味需求趋于多样化。市场上常见的夹心面包蛋糕专用馅料多为甜味馅料，而甜风味的烘焙食品已经不能满足人们对口味多样化的需求，因此市场上的咸味馅料应运而生。
市面上的咸风味牛肉馅多用于月饼等含油量高的产品中，暂无用于含油量相对较低的焙焙食品（如面包、蛋糕等）且有理想保质期的同类产品，其加工过程采用了干燥工序，使得牛肉馅存在口感干硬、牛肉风味不够浓厚等缺点。另外，牛肉馅料中的油脂、蛋白质等营养组分高还存在保质期短、易腐坏等问题。
发明内容
基于此，有必要针对上述技术问题，提供一种牛肉馅及其制备方法，本发明牛肉馅通过合理配伍各原料的比例，有效改善牛肉馅料的口感，充实烘焙食品的牛肉风味并延长产品的保质期。本发明制得的牛肉馅既解决了口感干硬、牛肉风味不够浓厚的缺陷，又解决了保质期短、易腐坏的问题，同时还降低了牛肉馅料生产的成本，可用于工业产业化生产。
为了解决上述技术问题，本发明采用了如下所述的技术方案：
一种牛肉馅，其应用于烘焙食品，其包括重量百分含量如下的组分：糖类10~30%、糖醇液10~30%、麦芽糖浆1~20%、麦芽糊精5~20%、牛膏1~10%、羟丙基二淀粉磷酸酯1~20%、素肉颗粒1~25%、牛肉1~20%、牛肉味膏状香精0.1~5%、乳清蛋白粉1~10%、鸡蛋蛋白粉0.1~10%、谷朊粉0.1~10%、凝胶物质0.01~10%、单双甘油脂肪酸酯0.1~10%、食品用香精0.1~5%、辣椒红色素0~5%、辣椒油0.1~5%、保鲜剂0.1~5%，余量为水。
作为本发明提供的所述的牛肉馅的一种优选实施方式，所述糖类为白砂糖、海藻糖、果糖、葡萄糖、蜂蜜中的一种或多种。
作为本发明提供的所述的牛肉馅的一种优选实施方式，所述糖醇液为山梨糖醇液或麦芽糖醇液。
作为本发明提供的所述的牛肉馅的一种优选实施方式，所述凝胶物质为结冷胶、果胶、卡拉胶、琼脂、海藻酸盐、刺槐豆胶、黄原胶、魔芋胶、变性淀粉中的一种或多种。
作为本发明提供的所述的牛肉馅的一种优选实施方式，所述保鲜剂为山梨酸钾和脱氢乙酸钠的一种或两种。
作为本发明提供的所述的牛肉馅的一种优选实施方式，所述牛肉为卤牛肉制品。本发明选用的牛肉原料为卤制品，未经干燥加工，通过加入各原料乳化再混合从而保持牛肉的水分等，使其不会变干硬。
优选但不局限地，所述牛肉预先进行切丁处理，如切成边长为0.1~0.3cm的切丁块，可以是长方体，也可以是正方体，还可以是梯形体，本发明优选为正方体。
通过上述的切丁预处理可以减小牛肉的体积，从而使牛肉更好的融合在馅料里，还具有一定的颗粒感，同时又确保馅料在生产过程中不会堵塞设备管道（颗粒太大会影响馅料的流动性，在输送过程中会堵塞管道）。
作为本发明提供的所述的牛肉馅的一种优选实施方式，所述素肉颗粒通过如下加工获得：将干的素肉放入沸水内焯一下捞出，冷却，冷却后的素肉于脱水机内脱水，将脱水后的素肉切丁备用。
作为本发明提供的所述的牛肉馅的一种优选实施方式，所述干的素肉是指膨化豆制品。
优选但不局限地，所述素肉颗粒通过如下加工获得具体是指：将膨化好的素肉放入沸水（100℃）内焯一下（1~2min）后捞出，放置于通风处冷却约20~40min；冷却后的素肉于脱水机内脱水约1~3min，将脱水后的素肉在切丁机下切成边长为0.1~0.3cm的切丁块，即素肉颗粒。上述切丁块可以是长方体，也可以是正方体，还可以是梯形体，本发明优选为正方体。
本发明素肉颗粒为膨化豆制品，其经过挤压膨化技术处理，促进了蛋白质降解并提升其结合脂肪的能力，显著提升馅料体系的稳定性。通过上述的加工处理将素肉颗粒软化并减小体积，用于馅料中不干硬又有一定咀嚼性，另一方面可适当抑制素肉颗粒微生物的滋长。
一种上述牛肉馅的制备方法，其包括以下步骤：将A原料投入搅拌锅内混合搅拌均匀，输送至乳化锅内均质；抽真空排气，转入调和灌内，加入B原料，搅拌；再加入C原料，搅拌，蒸汽加热后，排气冷却即得牛肉馅；其中，所述A原料为：水、糖类、糖醇液、麦芽糖浆、麦芽糊精、牛膏、牛肉味膏状香精、羟丙基二淀粉磷酸酯、乳清蛋白粉、鸡蛋蛋白粉、谷朊粉、凝胶物质、单双甘油脂肪酸酯和保鲜剂；所述B原料为：食品用香精、辣椒红色素、辣椒油；所述C原料为：素肉颗粒、牛肉。
作为本发明提供的所述的牛肉馅的制备方法一种优选实施方式，所述制备方法具体包括以下步骤：将A原料投入搅拌锅内混合搅拌均匀，输送至乳化锅内，均质，频率约35~55Hz，时间约1~10min；抽真空排气，真空度为-0.05～-0.15MPa时，转入调和灌内，加入B原料，搅拌，其频率约35~55Hz，时间约1~10min；再加入C原料，搅拌，频率约35~55HZ，时间约5~15min，用0.1~1MPa蒸汽加热至80～95℃，约10~20min后停止加热，关汽，排气冷却即得牛肉馅。
作为本发明提供的所述的牛肉馅的制备方法一种优选实施方式，所述牛肉为卤牛肉制品。本发明选用的牛肉原料为卤制品，未经干燥加工，通过加入各原料乳化再混合从而保持牛肉的水分等，使其不会变干硬。
优选但不局限地，所述牛肉预先进行切丁处理，如切成边长为0.1~0.3cm的切丁块，可以是长方体，也可以是正方体，还可以是梯形体，本发明优选为正方体。
通过上述的切丁预处理可以减小牛肉的体积，从而使牛肉更好的融合在馅料里，还具有一定的颗粒感，同时又确保馅料在生产过程中不会堵塞设备管道（颗粒太大会影响馅料的流动性，在输送过程中会堵塞管道）。
作为本发明提供的所述的牛肉馅的制备方法一种优选实施方式，所述素肉颗粒通过如下加工获得：将干的素肉放入沸水内焯一下捞出，冷却，冷却后的素肉于脱水机内脱水，将脱水后的素肉切丁备用。
作为本发明提供的所述的牛肉馅的制备方法一种优选实施方式，所述干的素肉是指膨化豆制品。
优选但不局限地，所述素肉颗粒通过如下加工获得，具体是指：将膨化好的素肉放入沸水（100℃）内焯一下（1~2min）后捞出，放置于通风处冷却约20~40min；冷却后的素肉于脱水机内脱水约1~3min，将脱水后的素肉在切丁机下切成边长为0.1~0.3cm的切丁块，即素肉颗粒。上述切丁块可以是长方体，也可以是正方体，还可以是梯形体，本发明优选为正方体。
本发明素肉颗粒为膨化豆制品，其经过挤压膨化技术处理，促进了蛋白质降解并提升其结合脂肪的能力，显著提升馅料体系的稳定性。通过上述的加工处理将素肉颗粒软化并减小体积，用于馅料中不干硬又有一定咀嚼性，另一方面可适当抑制素肉颗粒微生物的滋长。
与现有技术相比，本发明有以下有益效果：
本发明牛肉馅通过合理配伍各原料的比例，有效改善牛肉馅料的口感，充实烘焙食品的牛肉风味并延长产品的保质期。本发明制得的牛肉馅具有低脂肪、低糖及高蛋白的特点，结合风味卤牛肉及其他原料，既解决了口感干硬、牛肉风味不够浓厚的缺陷，又解决了保质期短、易腐坏的问题，同时还降低了牛肉馅料生产的成本，可用于工业产业化生产。
烘焙食品（如面包（包馅表面装饰均可）、蛋糕，蒸包、冷冻面团、汤圆、麻薯、青团）含油量相对较低，在烘烤过程会变干硬，本发明选用的牛肉原料为卤制品，未经干燥加工，通过加入各原料乳化再混合从而保持牛肉的水分等，使其不会变干硬。
本发明素肉颗粒为膨化豆制品，其经过挤压膨化技术处理，促进了蛋白质降解并提升其结合脂肪的能力，显著提升馅料体系的稳定性。
本发明选用合适的原料使馅料体系稳定，且能达到理想的感官效果；原料牛肉和素肉颗粒的预处理使其不干硬，用于馅料工业生产具有一定的可操作性（可流动不易堵塞）。高蛋白原料易滋生细菌，通过特定的预处理步骤对素肉颗粒进行处理，减少了微生物的滋生，从而延长保质期。
附图说明
图1为本发明实施例2制得的牛肉馅用于面包的耐烤性测试实物图，未出现空洞；
图2为本发明实施例2制得的牛肉馅用于面包的乳化性测试实物图，图中显示牛肉馅乳化状态好；
图3为对比例3制得的牛肉馅用于面包的耐烤性测试实物图，出现空洞，如图中箭头所指地方；
图4为对比例4制得的牛肉馅用于面包的乳化性测试实物图，图中显示牛肉馅乳化状态不太好，如图中箭头所指地方。
具体实施方式
为了使本技术领域的人员更好地理解本发明方案，下面将对本发明实施例中的技术方案进行清楚、完整地描述，显然，所描述的实施例仅仅是本发明一部分的实施例，而不是全部的实施例。基于本发明中的实施例，本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例，都应当属于本发明保护的范围。
以下是本发明具体的实施例，在下述实施例中所采用的原材料、设备等除特殊限定外均可以通过购买方式获得。
实施例1 实施例2 实施例3 实施例4
海藻糖 16.5% 17.8% 8.9% /
白砂糖 / / 7.44% 13.2%
山梨糖醇液 15% 14% 14% /
麦芽糖醇液 / / / 10.5%
麦芽糖浆 11% 11.2% 11.2% 13%
麦芽糊精 7.6% 6.4% 6.4% 8%
牛膏 7.1% 5.9% 5.9% 3.5%
羟丙基二淀粉磷酸酯 5% 3.2% 3.2% 3.2%
素肉颗粒（干） 4% 3% 3% 5%
牛肉（卤肉制品） 1.6% 3.2% 5% 4.3%
牛肉味膏状香精 2.1% 2.1% 2.1% 1.5%
乳清蛋白粉 1.5% 2% 2% 5%
鸡蛋蛋白粉 0.5% 0.1% 0.1% 0.5%
谷朊粉 0.5% 0.2% 0.2% 5%
刺槐豆胶 0.06% 0.08% 0.08% /
卡拉胶 0.02% 0.03% 0.03% /
结冷胶 / / / 2%
单双甘油脂肪酸酯 0.2% 0.15% 0.15% /
聚甘油脂肪酸酯 / / / 2%
食品用香精 0.6% 0.3% 0.3% 1.5%
辣椒红色素 0.02% 0.1% / 0.5%
辣椒油 0.5% 0.14% 2% 1%
山梨酸钾 0.2% 0.1% 0.5% /
脱氢乙酸钠 / / / 0.3%
水 26% 30% 27.5% 20%
上表中牛肉馅的制备方法，其包括以下步骤：
（11）牛肉预处理：将牛肉（卤肉制品）在切丁机下切成边长为约0.2cm的切丁块；
（12）加工得到素肉颗粒：将膨化好的素肉放入沸水（100℃）内焯一下（1.5min）后捞出，放置于通风处冷却约30min；冷却后的素肉于脱水机内脱水约2min，将脱水后的素肉在切丁机下切成边长为约0.2cm的切丁块；
（13）将A原料投入搅拌锅内混合搅拌均匀，输送至乳化锅内，均质，频率约45Hz，时间约5min；抽真空排气，真空度为-0.1MPa时，转入调和灌内，加入B原料，搅拌，其频率约45Hz，时间约5min；再加入C原料，搅拌，频率约45HZ，时间约10min，用0.5MPa蒸汽加热至90℃，约15min后停止加热，关汽，排气冷却即得牛肉馅；其中，所述A原料为：水、糖类、糖醇液、麦芽糖浆、麦芽糊精、牛膏、牛肉味膏状香精、羟丙基二淀粉磷酸酯、乳清蛋白粉、鸡蛋蛋白粉、谷朊粉、凝胶物质、单双甘油脂肪酸酯和保鲜剂；所述B原料为：食品用香精、辣椒红色素、辣椒油；所述C原料为：步骤（11）获得的牛肉切丁块和步骤（12）获得的素肉颗粒切丁块。
实施例5
本实施例与实施例2不同之处在于牛肉馅的制备方法，具体地，本实施例牛肉馅的制备方法包括以下步骤：
（21）牛肉预处理：将牛肉（卤肉制品）在切丁机下切成边长为约0.1cm的切丁块；
（22）加工获得素肉颗粒：将膨化好的素肉放入沸水（100℃）内焯一下（1min）后捞出，放置于通风处冷却约20min；冷却后的素肉于脱水机内脱水约3min，将脱水后的素肉在切丁机下切成边长为约0.3cm的切丁块；
（23）将A原料投入搅拌锅内混合搅拌均匀，输送至乳化锅内，均质，频率约55Hz，时间约1min；抽真空排气，真空度为-0.15MPa时，转入调和灌内，加入B原料，搅拌，其频率约35Hz，时间约10min；再加入C原料，搅拌，频率约35HZ，时间约15min，用0.1MPa蒸汽加热至80℃，约20min后停止加热，关汽，排气冷却即得牛肉馅；其中，所述A原料为：水、糖类、糖醇液、麦芽糖浆、麦芽糊精、牛膏、牛肉味膏状香精、羟丙基二淀粉磷酸酯、乳清蛋白粉、鸡蛋蛋白粉、谷朊粉、凝胶物质、单双甘油脂肪酸酯和保鲜剂；所述B原料为：食品用香精、辣椒红色素、辣椒油；所述C原料为：步骤（21）获得的牛肉切丁块和步骤（22）获得的素肉颗粒切丁块。
实施例6
本实施例与实施例2不同之处在于牛肉馅的制备方法，具体地，本实施例牛肉馅的制备方法包括以下步骤：
（31）牛肉预处理：将牛肉（卤肉制品）在切丁机下切成边长为约0.3cm的切丁块；
（32）加工获得素肉颗粒：将膨化好的素肉放入沸水（100℃）内焯一下（2min）后捞出，放置于通风处冷却约40min；冷却后的素肉于脱水机内脱水约1min，将脱水后的素肉在切丁机下切成边长为约0.1cm的切丁块；
（33）将A原料投入搅拌锅内混合搅拌均匀，输送至乳化锅内，均质，频率约35Hz，时间约10min；抽真空排气，真空度为-0.05MPa时，转入调和灌内，加入B原料，搅拌，其频率约55Hz，时间约1min；再加入C原料，搅拌，频率约55HZ，时间约5min，用1MPa蒸汽加热至95℃，约10min后停止加热，关汽，排气冷却即得牛肉馅；其中，所述A原料为：水、糖类、糖醇液、麦芽糖浆、麦芽糊精、牛膏、牛肉味膏状香精、羟丙基二淀粉磷酸酯、乳清蛋白粉、鸡蛋蛋白粉、谷朊粉、凝胶物质、单双甘油脂肪酸酯和保鲜剂；所述B原料为：食品用香精、辣椒红色素、辣椒油；所述C原料为：步骤（31）获得的牛肉切丁块和步骤（32）获得的素肉颗粒切丁块。
对比例1
本对比例与实施例2不同之处在于：所述的牛肉为非卤制牛肉。
对比例2
本对比例与实施例2不同之处在于：所述的素肉颗粒未进行加工处理步骤。
对比例3
本对比例与实施例2不同之处在于：牛肉馅的制备方法中，将A原料、B原料和C原料均先投入搅拌锅，其余步骤不变。
对比例4
本对比例与实施例2不同之处在于：牛肉馅的制备方法中，将B原料和C原料同时加入调和罐内，其余步骤不变。
将实施例1-6及对比例1-4进行对比测试，具体如下：
风味 口感 乳化性 耐烤性 保质期（d）
实施例1 ++++ ++++ ++++ ++++ 145
实施例2 ++++ ++++ +++ ++++ 120
实施例3 ++++ ++++ +++ ++++ 130
实施例4 +++ ++++ ++++ ++++ 130
实施例5 ++++ ++++ ++++ +++ 120
实施例6 ++++ +++ ++++ ++++ 120
对比例1 + ++ +++ ++ 90
对比例2 ++ + ++ + 60
对比例3 ++ ++ + ++ 30
对比例4 ++ ++ ++ ++ 80
以上结果显示及图1-4所示，可见当采用非卤制牛肉、素肉未进行加工处理及未分为A原料、B原料及C原料添加，均导致所得牛肉馅整体效果不好，证明了只有同时采用这些处理和/或工艺参数，才能取得最好的技术效果。可以理解，本发明的技术效果是各个步骤技术特征协同作用的总和，各步骤之间具有一定的内在相关性，是不可分割的，并非单个技术特征效果的简单叠加。
馅料各性能评级标准说明如下：
耐烤性 乳化性 口感 风味
差：+ 差：+ 差：+ 差：+
一般：++ 一般：++ 一般：++ 一般：++
良好：+++ 良好：+++ 良好：+++ 良好：+++
很好：++++ 好：++++ 好：++++ 好：++++
1.耐烤性：馅料的耐高温主要是指馅料在高温烘烤条件下其状态是否改变、形状是否保持良好，针对此方面考量设计出以下实验方案：通过将馅料作为面包夹心进行烘焙，烘焙条件按正常面包工艺（面火240℃、底火140℃、8min）进行，最终馅料在面包中的空室度也是考察馅料耐烤性的一大要点，空室程度越低说明馅料耐烤性越好。
2.乳化性、口感、风味由感官评定试验进行测试。
乳化性是指馅料在储存和使用过程中对保油性的评价指标，其测试主要对储存一段时间（15-30d）的成品馅料及在耐高温测试中烘焙过的馅料进行味觉、触觉、视觉评定，具体标准如下表所示；
馅料乳化性感官标准（满分为10分）
揉搓油滑感 很明显1 明显2 一般3 较差4 无5
挤压出油感 很明显1 明显2 一般3 较差4 无5
上述两项标准分值均等于5，即代表乳化性好“++++”；两项分值均为4，则乳化性良好“+++”；两项分值均等于3，则代表馅料乳化性一般“++”，两项分值均小于等于2，则乳化性差“+”。
馅料口感标准如表2（满分为10分）
颗粒大小适中，有咀嚼感且软硬适中 好5 良好4 一般3 较差2 差1
粘度适中，不糊口 好5 良好4 一般3 较差2 差1
上述两项标准分值均等于5，即代表口感好“++++”；两项分值均为4，则口感良好“+++”；两项分值均等于3，则代表馅料口感一般“++”，两项分值均小于等于2，则口感差“+”。
馅料风味标准（满分为10分）
牛肉味浓郁、醇厚 好5 良好4 一般3 较差2 差1
咸、甜、辣味适中，不腻口 好5 良好4 一般3 较差2 差1
上述两项标准分值均等于5，即代表风味好“++++”；两项分值均为4，则风味良好“+++”；两项分值均等于3，则代表馅料风味一般“++”，两项分值均小于等于2，则风味差“+”。
显然，以上所描述的实施例仅仅是本申请一部分实施例，而不是全部的实施例，并不限制本申请的专利范围。本申请可以以许多不同的形式来实现，相反地，提供这些实施例的目的是使对本申请的公开内容的理解更加透彻全面。尽管参照前述实施例对本申请进行了详细的说明，对于本领域的技术人员来而言，其依然可以对前述各具体实施方式所记载的技术方案进行修改，或者对其中部分技术特征进行等效替换。凡是利用本申请说明书内容所做的等效结构，直接或间接运用在其他相关的技术领域，均同理在本申请专利保护范围之内。

Claims (10)

1.一种牛肉馅，其应用于烘焙食品，其特征在于，其包括重量百分含量如下的组分：糖类10~30%、糖醇液10~30%、麦芽糖浆1~20%、麦芽糊精5~20%、牛膏1~10%、羟丙基二淀粉磷酸酯1~20%、素肉颗粒1~25%、牛肉1~20%、牛肉味膏状香精0.1~5%、乳清蛋白粉1~10%、鸡蛋蛋白粉0.1~10%、谷朊粉0.1~10%、凝胶物质0.01~10%、单双甘油脂肪酸酯0.1~10%、食品用香精0.1~5%、辣椒红色素0~5%、辣椒油0.1~5%、保鲜剂0.1~5%，余量为水。
2.根据权利要求1所述的牛肉馅，其特征在于，所述糖类为白砂糖、海藻糖、果糖、葡萄糖、蜂蜜中的一种或多种。
3.根据权利要求1所述的牛肉馅，其特征在于，所述糖醇液为山梨糖醇液或麦芽糖醇液。
4.根据权利要求1所述的牛肉馅，其特征在于，所述凝胶物质为结冷胶、果胶、卡拉胶、琼脂、海藻酸盐、刺槐豆胶、黄原胶、魔芋胶、变性淀粉中的一种或多种。
5.根据权利要求1所述的牛肉馅，其特征在于，所述牛肉为卤牛肉制品。
6.根据权利要求1或5所述的牛肉馅，其特征在于，所述素肉颗粒通过如下加工获得：将干的素肉放入沸水内焯一下捞出，冷却，冷却后的素肉于脱水机内脱水，将脱水后的素肉切丁备用。
7.根据权利要求6所述的牛肉馅，其特征在于，所述干的素肉是指膨化豆制品。
8.一种如权利要求1所述的牛肉馅的制备方法，其特征在于，其包括以下步骤：将A原料投入搅拌锅内混合搅拌均匀，输送至乳化锅内均质；抽真空排气，转入调和灌内，加入B原料，搅拌；再加入C原料，搅拌，蒸汽加热后，排气冷却即得牛肉馅；其中，所述A原料为：水、糖类、糖醇液、麦芽糖浆、麦芽糊精、牛膏、牛肉味膏状香精、羟丙基二淀粉磷酸酯、乳清蛋白粉、鸡蛋蛋白粉、谷朊粉、凝胶物质、单双甘油脂肪酸酯和保鲜剂；所述B原料为：食品用香精、辣椒红色素、辣椒油；所述C原料为：素肉颗粒、牛肉。
9.根据权利要求8所述的牛肉馅的制备方法，其特征在于，所述素肉颗粒通过如下加工获得：将干的素肉放入沸水内焯一下捞出，冷却，冷却后的素肉于脱水机内脱水，将脱水后的素肉切丁备用。
10.根据权利要求8或9所述的牛肉馅的制备方法，其特征在于，所述干的素肉是指膨化豆制品。
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