CN111657424A - Mushroom boiled dumplings based on plant protein meat and preparation method thereof - Google Patents

Mushroom boiled dumplings based on plant protein meat and preparation method thereof Download PDF

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Publication number
CN111657424A
CN111657424A CN202010509517.9A CN202010509517A CN111657424A CN 111657424 A CN111657424 A CN 111657424A CN 202010509517 A CN202010509517 A CN 202010509517A CN 111657424 A CN111657424 A CN 111657424A
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China
Prior art keywords
mushroom
protein
dumplings
mixing
dumpling
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CN202010509517.9A
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Chinese (zh)
Inventor
漆嫚
黄晓承
林法旺
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Pfi Foods Co ltd
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Pfi Foods Co ltd
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Priority to CN202010509517.9A priority Critical patent/CN111657424A/en
Publication of CN111657424A publication Critical patent/CN111657424A/en
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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
    • 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
    • A23J3/22—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
    • 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
    • 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
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
    • 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

Abstract

The invention discloses a mushroom dumpling based on vegetable protein meat and a preparation method thereof, the mushroom dumpling is made by wrapping dumpling wrappers and stuffing, the stuffing is wrapped in the dumpling wrappers, and the stuffing comprises vegetable protein materials, wrapper jelly, main materials and auxiliary materials; meanwhile, because the mushroom dumplings do not contain animal fat and meat, the dumplings have the advantages of zero cholesterol and low fat, and are beneficial to the health of eaters.

Description

Mushroom boiled dumplings based on plant protein meat and preparation method thereof
Technical Field
The invention relates to the technical field of dumplings, and particularly belongs to a mushroom dumpling based on plant protein meat and a preparation method thereof.
Background
The dumplings are traditional food in China, along with the improvement of economic development and living standard, the quality and taste of the dumplings are correspondingly improved, and the dumplings with various eating patterns become an indispensable part in the life of people.
The traditional source of protein is animal husbandry, and the influence of large energy consumption, high pollution, animal antibiotics and high cholesterol exists for a long time. The substituted protein can reduce global environmental pollution and resource waste, has the health advantages of zero cholesterol, low fat and the like, reduces the risk of diseases caused by meat products, and meets the concept of green and healthy consumption. Meanwhile, the problem that the total quantity of meat demand is greatly increased due to population growth and urbanization process is effectively solved, and the protein substitute is used as the most similar meat substitute and has wide market prospect.
The vegetable protein is derived from plants, has low cost, comprehensive nutrition, easy digestion and absorption by human body, and multiple physiological health care functions. The usual legumes, cereals, potatoes and nuts contain protein, and the legumes, especially soy protein, are up to 40%. The plant protein has low overall cost, strong safety, easy digestion, animal welfare and small environmental side effect, is widely applied at present and is the best substitute protein so far.
The mushroom boiled dumplings are boiled dumplings with mushroom taste, the stuffing is added with mushroom, the prior mushroom boiled dumplings are also added with proteins such as pork for increasing the taste when being eaten, for example, Chinese patent (application No. 201310492063.9) 'mushroom boiled dumplings', the raw materials comprise diced mushroom, mushroom pulp, onion juice, edible fungus powder, momordica grosvenori liquid, coix seed pulp, white granulated sugar, lean meat, cabbage, stuffing modifier, bone soup powder, flavoring agent and seasoning; however, the addition of meat to the shiitake dumplings can cause the dumplings to contain animal antibiotics and have high cholesterol content, which is not good for the health of eaters.
Disclosure of Invention
The invention aims to provide mushroom dumplings based on vegetable protein meat and a preparation method thereof.
In order to solve the problems, the technical scheme adopted by the invention is as follows:
the lentinus edodes boiled dumplings based on the vegetable protein meat are made by wrapping boiled dumpling wrappers and stuffing, wherein the stuffing is wrapped in the boiled dumpling wrappers and comprises vegetable protein materials, wrapper jelly, main materials and auxiliary materials.
Wherein the vegetable protein material comprises soybean fiber drawing protein.
Wherein, the vegetable protein material accounts for 10-15% of the total weight of the stuffing.
The preparation method of the plant protein material comprises the following steps:
(1) soaking 8kg of soybean drawing protein in water of 5-10 ℃ until the soybean drawing protein is completely expanded, dehydrating by using a dehydrator, and then putting the soybean drawing protein into a chopper mixer to be chopped into filamentous soybean drawing protein;
(2) adding 20kg of water with the temperature of 5-10 ℃ into a chopping and mixing machine, slowly adding 2kg of methyl cellulose, 1kg of Arabic gum and 4kg of guar gum during chopping and mixing, continuously chopping and mixing for 1 hour, and adding 0.6kg of soybean oil to obtain emulsified slurry;
(3) adding the filamentous soybean drawing protein into an emulsifying paddle, and stirring and mixing uniformly to obtain the plant protein material.
The preparation method of the skin jelly comprises the following steps: uniformly mixing 2kg of carrageenan, 0.2kg of potassium chloride, 0.4kg of betaine, 1.5kg of konjac flour and 20kg of water, heating to 90 ℃, and cooling for 24 hours to obtain the skin jelly.
The main material comprises the following raw materials in parts by weight: 10-20% of water, 10-20% of wheat flour, 4-8% of mushroom, 1-3% of shallot, 1-3% of yellow onion, 0.1-1% of acetate starch, 1-3% of soybean oil and 0.1-1% of sesame oil.
Wherein, the auxiliary materials comprise the following raw materials in percentage by weight: 1-3% of Lijinji Jinzhen light soy sauce, 0.1-1% of red onion liquid seasoning, 0.1-1% of white granulated sugar, 0.1-1% of monosodium glutamate, 0.1-1% of edible salt, 0.1-1% of compound thickener Protex MCK 9020.1, 0.1-1% of emulsified oil, F59020.1-1% of Angel yeast extract, 61860.1-1% of essence, 10.1-1% of compound thickener DHBS, 0.1-1% of white pepper powder, 0.1-1% of WangGeheng thirteen spice and 0.1-1% of flavor nucleotide disodium I + G.
A method for preparing lentinus edodes dumplings based on vegetable protein meat comprises the following steps:
(1) adding the auxiliary materials into the plant protein material, mixing for 1min, then adding the main material, mixing for 1min, then adding the skin jelly, and mixing for 30s to prepare stuffing;
(2) making dumpling wrapper and stuffing into raw Lentinus edodes dumpling by manual or dumpling making machine;
(3) and (3) curing and sterilizing the raw mushroom dumplings at high temperature, controlling the pressure to be 0.01-0.1MPa and the temperature to be 100-.
Compared with the prior art, the invention has the following implementation effects: the stuffing of the invention uses the textured soybean protein with a stable net structure, and after the textured soybean protein is mixed with other components in the mushroom stuffing, the mushroom dumpling has the biting strength similar to meat muscle tissue when being eaten under the action of fiber bundles or laminated layers with elasticity and toughness of the textured soybean protein, thereby obviously improving the taste of the mushroom dumpling; meanwhile, because the mushroom dumplings do not contain animal fat and meat, the dumplings have the advantages of zero cholesterol and low fat, and are beneficial to the health of eaters.
In addition, the betaine is added in the processing process of the dumplings, the prepared skin jelly is high in elasticity, the betaine can inhibit fat from depositing in the liver, liver cirrhosis is prevented, normal liver cells are protected, and the dumplings are healthier to eat.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Examples
When the mushroom dumpling is prepared, the preparation method comprises three steps of dumpling wrapper preparation, stuffing preparation and dumpling preparation, wherein the preparation step of the dumpling wrapper is as follows: preparing 35kg of flour, 5kg of salt, 5kg of modified starch and 2kg of quick-freezing stabilizer alginate jelly, wherein the modified starch is from Jinshan modified starch Co., Ltd, Taian city; then, mixing flour, modified starch and quick-freezing stabilizer; respectively dissolving salt and edible alkali in water to obtain saline-alkali water; then, adding saline-alkali water into the powder, uniformly mixing, kneading into dough, and placing the dough at 25 ℃ for 60min to obtain leavened dough; then, the leavened dough is made into dumpling wrappers with the thickness of 2.0mm and the diameter of 60mm manually or mechanically.
Then preparing stuffing, wherein the stuffing comprises a vegetable protein material, skin jelly, a main material and an auxiliary material, and the preparation steps are as follows:
(1) soaking 8kg of soybean drawing protein in water of 5-10 ℃ until the soybean drawing protein is completely expanded, dehydrating by using a dehydrator, and then putting the soybean drawing protein into a chopper mixer to be chopped into filamentous soybean drawing protein;
(2) adding 20kg of water with the temperature of 5-10 ℃ into a chopping and mixing machine, slowly adding 2kg of methyl cellulose, 1kg of Arabic gum and 4kg of guar gum during chopping and mixing, continuously chopping and mixing for 1 hour, and adding 0.6kg of soybean oil to obtain emulsified slurry;
(3) adding the filamentous soybean wire-drawing protein into an emulsifying paddle, and stirring and mixing uniformly to obtain a plant protein material;
(4) uniformly mixing 2kg of carrageenan, 0.2kg of potassium chloride, 0.4kg of betaine and 1.5kg of konjac flour with 20kg of water, heating to 90 ℃, cooling for 24 hours to obtain skin jelly, heating the skin jelly to 50 ℃ by using water vapor, finding that the skin jelly does not have an obvious melting phenomenon at 50 ℃, continuously heating to 63 ℃, starting melting the skin jelly, and completely melting the skin jelly when the temperature reaches 80 ℃;
(5) mixing the following auxiliary materials: 1-3kg of Lijinji jinzhenzhen light soy sauce, 0.1-1kg of red onion liquid seasoning, 0.1-1kg of white granulated sugar, 0.1-1kg of monosodium glutamate, 0.1-1kg of edible salt, 0.1-1kg of compound thickener Protex MCK 9020.1, 0.1-1kg of emulsifying oil, F59020.1-1 kg of Angel yeast extract, 0.1-1kg of essence GA 61860.1-1 kg of compound thickener (DHBS-1), 0.1-1kg of white pepper powder, 0.1-1kg of Wangzhengxiang thirteen spices, 0.1-1kg of disodium ribonucleotide I and 0.1-1kg of G are added into a plant protein material to be mixed for 1min, and then main materials are added: 10-20% of water, 10-20kg of wheat flour, 4-8kg of mushroom granules of 40 meshes, 1-3kg of green onion, 1-3kg of yellow onion, 0.1-1kg of acetate starch, 1-3kg of soybean oil and 0.1-1kg of sesame oil, mixing for 1min, adding skin jelly, and mixing for 30s to prepare stuffing;
and finally, preparing dumplings, namely preparing raw mushroom dumplings from dumpling wrappers and stuffing by a dumpling maker, then curing and sterilizing the raw mushroom dumplings at high temperature, controlling the pressure to be 0.01-0.1MPa, controlling the temperature to be 100-.
Comparative example
The difference from the examples is that the filling is prepared without adding the soy textured protein.
After the boiled shiitake dumplings of example 1 and comparative example 1 were tasted by 20 persons with both eyes, the filling elasticity was scored according to the following criteria: 1 minute, no elasticity; 2 minutes, elasticity; 3 minutes, the elasticity is better; 4 minutes, good elasticity. Wherein the elastic average score of example 1 was 3.5 points; the elastic average score of comparative example 1 was 1.6 points.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.

Claims (8)

1. The lentinus edodes boiled dumplings based on the vegetable protein meat are made by wrapping boiled dumpling wrappers and stuffing, and the stuffing is wrapped in the boiled dumpling wrappers.
2. Shiitake mushroom dumplings based on vegetable protein meat as claimed in claim 1, wherein the vegetable protein material comprises soy textured protein.
3. Lentinus edodes dumplings based on vegetable protein meat, according to claim 1, wherein the vegetable protein material is 10-15% of the total filling mass.
4. The mushroom boiled dumplings based on plant protein meat as claimed in any one of claims 1-3, wherein the preparation method of the plant protein material comprises the following steps:
(1) soaking 8kg of soybean drawing protein in water of 5-10 ℃ until the soybean drawing protein is completely expanded, dehydrating by using a dehydrator, and then putting the soybean drawing protein into a chopper mixer to be chopped into filamentous soybean drawing protein;
(2) adding 20kg of water with the temperature of 5-10 ℃ into a chopping and mixing machine, slowly adding 2kg of methyl cellulose, 1kg of Arabic gum and 4kg of guar gum during chopping and mixing, continuously chopping and mixing for 1 hour, and adding 0.6kg of soybean oil to obtain emulsified slurry;
(3) adding the filamentous soybean drawing protein into an emulsifying paddle, and stirring and mixing uniformly to obtain the plant protein material.
5. The mushroom dumpling based on vegetable protein meat as claimed in claim 1, wherein the preparation method of the skin jelly comprises the following steps: uniformly mixing 2kg of carrageenan, 0.2kg of potassium chloride, 0.4kg of betaine, 1.5kg of konjac flour and 20kg of water, heating to 90 ℃, and cooling for 24 hours to obtain the skin jelly.
6. The mushroom dumpling based on vegetable protein meat as claimed in claim 1, wherein the main material comprises the following raw materials in parts by weight: 10-20% of water, 10-20% of wheat flour, 4-8% of mushroom, 1-3% of shallot, 1-3% of yellow onion, 0.1-1% of acetate starch, 1-3% of soybean oil and 0.1-1% of sesame oil.
7. The mushroom dumpling based on vegetable protein meat as claimed in claim 1, wherein the auxiliary materials comprise the following raw materials in parts by weight: 1-3% of Lijinji Jinzhen light soy sauce, 0.1-1% of red onion liquid seasoning, 0.1-1% of white granulated sugar, 0.1-1% of monosodium glutamate, 0.1-1% of edible salt, 0.1-1% of compound thickener Protex MCK 9020.1, 0.1-1% of emulsified oil, F59020.1-1% of Angel yeast extract, 61860.1-1% of essence, 10.1-1% of compound thickener DHBS, 0.1-1% of white pepper powder, 0.1-1% of WangGeheng thirteen spice and 0.1-1% of flavor nucleotide disodium I + G.
8. Method for preparing lentinus edodes dumplings based on vegetable protein meat as claimed in any one of claims 1 to 7, characterized in that it comprises the following steps:
(1) adding the auxiliary materials into the plant protein material, mixing for 1min, then adding the main material, mixing for 1min, then adding the skin jelly, and mixing for 30s to prepare stuffing;
(2) making the prepared dumpling wrapper and stuffing into raw mushroom dumplings manually or by a dumpling machine;
(3) and (3) curing and sterilizing the raw mushroom dumplings at high temperature, controlling the pressure to be 0.01-0.1MPa and the temperature to be 100-.
CN202010509517.9A 2020-06-05 2020-06-05 Mushroom boiled dumplings based on plant protein meat and preparation method thereof Pending CN111657424A (en)

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112869176A (en) * 2021-02-05 2021-06-01 必斐艾食品有限公司 Vegetable meat hamburger cake and production process thereof
CN113424916A (en) * 2021-07-01 2021-09-24 上海家商信息科技有限公司 Vegetable meat light dumplings capable of being subjected to microwave and preparation method thereof
CN114698773A (en) * 2022-04-22 2022-07-05 好福(上海)食品科技有限公司 Plant-based drenched raw fried food and preparation method thereof
CN115736240A (en) * 2022-11-30 2023-03-07 四川植得期待生物科技有限公司 Texture modifier for vegetable protein light dumplings, preparation method and vegetable protein light dumplings

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CN108464496A (en) * 2018-03-28 2018-08-31 绿新（福建）食品有限公司 A kind of thickening plum blossom is frozen and its prepares and application

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CN107736568A (en) * 2017-12-06 2018-02-27 郑州研霖生物科技有限公司 A kind of meat gruel improving agent of stuffing material, quick-freezing boiled dumplings and preparation method thereof
CN108464496A (en) * 2018-03-28 2018-08-31 绿新（福建）食品有限公司 A kind of thickening plum blossom is frozen and its prepares and application

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112869176A (en) * 2021-02-05 2021-06-01 必斐艾食品有限公司 Vegetable meat hamburger cake and production process thereof
CN113424916A (en) * 2021-07-01 2021-09-24 上海家商信息科技有限公司 Vegetable meat light dumplings capable of being subjected to microwave and preparation method thereof
CN114698773A (en) * 2022-04-22 2022-07-05 好福(上海)食品科技有限公司 Plant-based drenched raw fried food and preparation method thereof
CN115736240A (en) * 2022-11-30 2023-03-07 四川植得期待生物科技有限公司 Texture modifier for vegetable protein light dumplings, preparation method and vegetable protein light dumplings
CN115736240B (en) * 2022-11-30 2024-04-09 四川植得期待生物科技有限公司 Texture modifier for vegetable protein light food dumplings, preparation method and vegetable protein light food dumplings

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