CN111631243A - Instant mixed mushroom vegetarian meat pie and preparation method thereof - Google Patents
Instant mixed mushroom vegetarian meat pie and preparation method thereof Download PDFInfo
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- CN111631243A CN111631243A CN202010585956.8A CN202010585956A CN111631243A CN 111631243 A CN111631243 A CN 111631243A CN 202010585956 A CN202010585956 A CN 202010585956A CN 111631243 A CN111631243 A CN 111631243A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/261—Animal proteins
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
- A21D2/265—Vegetable proteins from cereals, flour, bran
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
- A21D2/266—Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- General Health & Medical Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Inorganic Chemistry (AREA)
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- Jellies, Jams, And Syrups (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses an instant mixed mushroom vegetarian meat pie and a preparation method thereof. The raw materials comprise mushroom mixture, gel, structure improver, flavoring substance and water. The preparation method comprises the following steps: cleaning fresh Lentinus Edodes, Agaricus bisporus, and Flammulina velutipes (Fr.) Sing, deactivating enzyme, and respectively mincing to obtain Agaricus campestris granule; respectively frying the three mushroom particles, then air-drying, and repeating the steps once; mixing the three kinds of mushroom granules, adding water and flavoring substances, stirring thoroughly, and pickling; adding a structure improver into the pickled mushroom particles, and then carrying out extrusion forming to prepare a cake blank; immersing the cake blank in a gel bath containing a gelling agent; putting the cake blank into an oven for baking; brushing the flavor substances on the surface of the vegetarian meat cake, and then continuously baking. The invention takes mushroom as a main raw material, provides more nutrient substances, is rich in more protein and cellulose, tries to replace the traditional soybean protein isolate, and has simple operation.
Description
Technical Field
The invention relates to a preparation method of vegetarian meat, in particular to a method for preparing vegetarian meat pie by mixing mushrooms, and belongs to the technical field of food processing.
Background
With the continuous increase of the substance level of people, the demand of consumers for meat is more and more. However, long-term consumption of meat in large quantities poses a significant threat to obese people or people who are exposed to a healthy diet. The mouthfeel and flavor brought by meat are essential pleasures in the diet of people. How to reduce the dependence on meat becomes a research hotspot in the field of food health. In recent years, soy protein meat has been gaining acceptance, but soy protein is not suitable for all. The mushroom is rich in protein, cellulose and inorganic salt, is a very healthy food, is very friendly to people suffering from hypertension, hyperglycemia and hyperlipidemia, and has the effect of reducing blood sugar and blood fat. Mushrooms are rich in taste, and for example, agaricus bisporus, shiitake mushrooms and the like are important sources of umami substances.
Disclosure of Invention
The technical problem to be solved by the invention is as follows: a vegetarian cake with meat taste and its preparation method are provided.
In order to solve the technical problem, the invention provides an instant mixed mushroom vegetarian meat pie which is characterized in that raw materials comprise a mushroom mixture, a gel agent, a structure improver, a flavoring substance and water. The vegetarian meat pie is dark brown overall.
Preferably, the mushroom mixture comprises mushroom, agaricus bisporus and flammulina velutipes, and the mass percentage of the mushroom mixture is not less than 50% of the total mass of the raw materials. The mushrooms mushroom and agaricus bisporus mainly simulate the thick mouthfeel of meat, and are also important sources of delicate flavor substances. The flammulina velutipes is mainly used for supplementing granular feeling and layering feeling of simulated meat. The selected raw materials are all fresh and are mixed by chopping.
More preferably, the mass ratio of the shiitake mushroom to the agaricus bisporus to the flammulina velutipes is (20-24): (36-40): (13-17).
Preferably, the gelling agent is polysaccharide of a thermally irreversible gel, and the mass percent of the gelling agent is 1-5% of the total mass of the raw materials.
Preferably, the gelling agent is at least one of pectin and water-soluble alginate.
More preferably, when the gelling agent is used in an acidic, sugar-containing medium, high molecular weight pectin is used; when the gelling agent is low molecular weight pectin or water soluble alginate, it is used together with calcium salt.
Further, the water-soluble alginate is potassium alginate, ammonium alginate, magnesium alginate or sodium alginate; the calcium salt is calcium chloride, calcium lactate, calcium citrate or calcium sulfate. Pectin, pericarp or pericarp derived from pericarp, and water-soluble alginate extracted from brown algae. Both are soluble in cold and the obtained gel retains its shape when heated. Starting from high molecular weight pectin, gel formation is induced by cooking in an acidic, sugar-containing medium, which forms a gel upon cooling. Although the gels thus formed are strong and satisfactory, the conditions required for gelation (acidic, sugar-containing medium) limit the use of these pectins to the particular case of the compositions of the invention. With the addition of calcium ions, the lower molecular weight pectin gels at low temperatures. However, gels formed by this method often exhibit poor cook resistance. Thus, preferred gelling agents are water-soluble alginates, such as potassium, ammonium, magnesium or sodium alginate. The gel is formed under cold or hot conditions by adding calcium ions provided in the form of calcium sulfate, calcium chloride, calcium lactate, calcium citrate or other salts capable of releasing calcium ions. The gel thus obtained is stable to sterilization and cooking.
Preferably, the structure improver is protein, and the mass percent of the structure improver is 3-12% of the total mass of the raw materials. The texturizing agent can be any common protein of animal or vegetable origin, in particular egg white, meat, fish, shellfish meat, cereal flour, potato flour, soybean flour. Potato starch contributes to texture improvement and is the preferred texturizing agent for the product.
Preferably, the flavoring substance is at least one of cooking wine, sweetener, salt, spice, vegetable or extract thereof, fruit or extract thereof and plant or extract thereof, and the mass percentage of the flavoring substance is 6-20% of the total mass of the raw materials. The flavoring substance can produce pleasant flavor and taste, and can be natural flavoring or synthetic flavoring. The cooking wine is preferably sweet wine with low alcoholicity, such as sake and rice wine; the sweetener is sodium cyclamate or sugar; the red beetroot juice may impart a earthy taste to the composition.
The invention also provides a preparation method of the instant mixed mushroom vegetarian meat pie, which is characterized by comprising the following steps:
step 1): cleaning fresh Lentinus Edodes, Agaricus bisporus, and Flammulina velutipes (Fr.) Sing, deactivating enzyme, and respectively mincing to obtain Agaricus campestris granule;
step 2): respectively frying the three mushroom particles, then air-drying, and repeating the steps once;
step 3): mixing the three kinds of mushroom granules, adding water and flavoring substances, stirring thoroughly, and pickling;
step 4): adding a structure improver into the pickled mushroom particles, and then carrying out extrusion forming to prepare a cake blank;
step 5): immersing the cake blank in a gel bath containing a gelling agent;
step 6): putting the cake blank obtained in the step 5) into an oven, wherein the temperature of the oven is set as follows: baking for 10 minutes at the upper fire temperature of 200 ℃ and the lower fire temperature of 180 ℃;
step 7): brushing the surface of the vegetarian meat cake obtained in the step 6) with flavor substances once, and then continuously baking for 10 minutes. The flavoring agent can be selected according to taste, such as black pepper, Orleans, cumin flavor, etc., but not limited to the above taste.
The invention uses mushroom as main raw material, adds special spice, uses machine to extrude into flour cake, finally bakes and packs to form instant product, provides rich nutrient substance, is rich in protein and cellulose, tries to replace traditional soybean protein isolate, and has simpler operation.
Detailed Description
In order to make the invention more comprehensible, preferred embodiments are described in detail below.
Examples
200g of reference amount of the prepared mushroom mixed vegetarian meat pie comprises the following components in parts by weight:
22 parts of mushroom, 38 parts of agaricus bisporus, 15 parts of needle mushroom, 3 parts of water-soluble sodium alginate, 3 parts of calcium sulfate, 8 parts of potato starch, 10 parts of water, 3 parts of salt, 1 part of sake, 3 parts of cane sugar, 1 part of beetroot juice and 3 parts of a flavoring agent.
The preparation method comprises the following steps:
1. cleaning 22 parts of fresh mushroom, 38 parts of agaricus bisporus and 15 parts of flammulina velutipes, and respectively crushing after enzyme deactivation to keep mushroom particles at about 5 mm.
2. The mushroom granules were passed through hot oil (soybean oil) for 1min and rapidly air-dried, and the above operation was repeated once.
3. Mixing the mushroom particles, adding 10 parts of water, 3 parts of salt, 1 part of sake, 3 parts of cane sugar, 1 part of beetroot juice and 3 parts of flavor enhancer, fully stirring, and pickling at low temperature for 1 hour.
4. Taking out the pickled mushroom homogenate, adding 8 parts of potato starch and 2 parts of sodium alginate, fully stirring, and carrying out extrusion forming to prepare the vegetarian meat pie with the radius of 10 cm.
5. The vegetarian meat patty is immersed in a gel bath containing calcium ions.
6. And (3) putting the formed mixed mushroom vegetarian meat pie into a tray, brushing a little oil on the tray, and putting the tray into an oven.
7. The temperature of the oven is set to 200 ℃ for the upper fire and 180 ℃ for the lower fire for baking for 10 minutes. Taking out and brushing the seasonings, and continuing to bake for 10 minutes. The flavoring agent can be selected according to taste, such as black pepper, Orleans, cumin flavor, etc., but not limited to the above taste.
Claims (10)
1. An instant mixed mushroom vegetarian meat pie is characterized in that the raw materials comprise mushroom mixture, gel, structure improver, flavoring substance and water.
2. The instant mixed mushroom vegetarian meat patty according to claim 1, wherein the mushroom mixture comprises lentinus edodes, agaricus bisporus and flammulina velutipes in a mass percentage of not less than 50% of the total mass of the raw materials.
3. The instant mixed mushroom vegetarian meat patty of claim 2, wherein the mass ratio of the shiitake mushrooms, the agaricus bisporus and the flammulina velutipes is (20-24): (36-40): (13-17).
4. The instant mixed mushroom vegetarian meat patty of claim 1, wherein the gelling agent is a thermally irreversible gelling polysaccharide in an amount of 1-5% by weight of the total weight of the raw materials.
5. The instant mixed mushroom vegetarian patty of claim 1, wherein the gelling agent is at least one of pectin and water soluble alginate.
6. The instant mixed mushroom meat patty of claim 5 wherein the gelling agent when used in an acidic, sugar-containing medium is a high molecular weight pectin; when the gelling agent is low molecular weight pectin or water soluble alginate, it is used together with calcium salt.
7. The ready-to-eat mixed mushroom patty of claim 6, wherein the water soluble alginate is potassium alginate, ammonium alginate, magnesium alginate or sodium alginate; the calcium salt is calcium chloride, calcium lactate, calcium citrate or calcium sulfate.
8. The instant mixed mushroom vegetarian meat patty of claim 1, wherein the texturizing agent is protein in an amount of 3 to 12% by weight of the total weight of the raw materials.
9. The instant mixed mushroom vegetarian meat patty according to claim 1, wherein the flavoring substance is at least one of cooking wine, sweetener, salt, spice, vegetable or extract thereof, fruit or extract thereof and plant or extract thereof, and the mass percentage thereof is 6-20% of the total mass of the raw materials.
10. The method of preparing the instant mixed mushroom vegetarian meat patty of any one of claims 1 to 9, comprising the steps of:
step 1): cleaning fresh Lentinus Edodes, Agaricus bisporus, and Flammulina velutipes (Fr.) Sing, deactivating enzyme, and respectively mincing to obtain Agaricus campestris granule;
step 2): respectively frying the three mushroom particles, then air-drying, and repeating the steps once;
step 3): mixing the three kinds of mushroom granules, adding water and flavoring substances, stirring thoroughly, and pickling;
step 4): adding a structure improver into the pickled mushroom particles, and then carrying out extrusion forming to prepare a cake blank;
step 5): immersing the cake blank in a gel bath containing a gelling agent;
step 6): putting the cake blank obtained in the step 5) into an oven, wherein the temperature of the oven is set as follows: baking for 10 minutes at the upper fire temperature of 200 ℃ and the lower fire temperature of 180 ℃;
step 7): brushing the surface of the vegetarian meat cake obtained in the step 6) with flavor substances once, and then continuously baking for 10 minutes.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010585956.8A CN111631243A (en) | 2020-06-24 | 2020-06-24 | Instant mixed mushroom vegetarian meat pie and preparation method thereof |
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| CN202010585956.8A CN111631243A (en) | 2020-06-24 | 2020-06-24 | Instant mixed mushroom vegetarian meat pie and preparation method thereof |
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| CN202010585956.8A Pending CN111631243A (en) | 2020-06-24 | 2020-06-24 | Instant mixed mushroom vegetarian meat pie and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113615825A (en) * | 2021-07-27 | 2021-11-09 | 上海应用技术大学 | Plant-based steak with mushroom as substrate and preparation method thereof |
| CN115104725A (en) * | 2021-03-18 | 2022-09-27 | 华南农业大学 | Plant-based meat analogue based on whole components of needle mushroom sporocarp and preparation method of plant-based meat analogue |
| CN115720957A (en) * | 2022-10-08 | 2023-03-03 | 华南理工大学 | Mushroom vegetarian meat product rich in juice and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115104725A (en) * | 2021-03-18 | 2022-09-27 | 华南农业大学 | Plant-based meat analogue based on whole components of needle mushroom sporocarp and preparation method of plant-based meat analogue |
| CN115104725B (en) * | 2021-03-18 | 2023-06-27 | 华南农业大学 | Plant-based artificial meat based on full components of flammulina velutipes fruiting bodies and preparation method thereof |
| CN113615825A (en) * | 2021-07-27 | 2021-11-09 | 上海应用技术大学 | Plant-based steak with mushroom as substrate and preparation method thereof |
| CN115720957A (en) * | 2022-10-08 | 2023-03-03 | 华南理工大学 | Mushroom vegetarian meat product rich in juice and preparation method thereof |
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