CN112753949A - Method for making crisp bamboo shoot vegetarian beef - Google Patents
Method for making crisp bamboo shoot vegetarian beef Download PDFInfo
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- CN112753949A CN112753949A CN202110193818.XA CN202110193818A CN112753949A CN 112753949 A CN112753949 A CN 112753949A CN 202110193818 A CN202110193818 A CN 202110193818A CN 112753949 A CN112753949 A CN 112753949A
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- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 41
- 235000017491 Bambusa tulda Nutrition 0.000 title claims abstract description 41
- 241001330002 Bambuseae Species 0.000 title claims abstract description 41
- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract description 41
- 239000011425 bamboo Substances 0.000 title claims abstract description 41
- 235000015278 beef Nutrition 0.000 title claims abstract description 36
- 238000000034 method Methods 0.000 title claims abstract description 15
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 46
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 46
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 35
- 238000002791 soaking Methods 0.000 claims abstract description 24
- 210000001161 mammalian embryo Anatomy 0.000 claims abstract description 22
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 21
- 244000068988 Glycine max Species 0.000 claims abstract description 21
- 239000008187 granular material Substances 0.000 claims abstract description 20
- 238000005491 wire drawing Methods 0.000 claims abstract description 18
- 238000002156 mixing Methods 0.000 claims abstract description 17
- 238000003756 stirring Methods 0.000 claims abstract description 17
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 13
- 235000015067 sauces Nutrition 0.000 claims abstract description 13
- 240000000599 Lentinula edodes Species 0.000 claims abstract description 11
- 238000001816 cooling Methods 0.000 claims abstract description 10
- 239000000463 material Substances 0.000 claims abstract description 10
- 235000013527 bean curd Nutrition 0.000 claims abstract description 9
- 238000002360 preparation method Methods 0.000 claims abstract description 7
- 238000010411 cooking Methods 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims abstract description 6
- 235000001715 Lentinula edodes Nutrition 0.000 claims abstract description 4
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 238000007599 discharging Methods 0.000 claims abstract description 4
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 238000007789 sealing Methods 0.000 claims abstract description 4
- 235000013580 sausages Nutrition 0.000 claims description 12
- 239000005457 ice water Substances 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 10
- 238000011049 filling Methods 0.000 claims description 9
- 238000003892 spreading Methods 0.000 claims description 8
- 229920002472 Starch Polymers 0.000 claims description 7
- 239000008107 starch Substances 0.000 claims description 7
- 235000019698 starch Nutrition 0.000 claims description 7
- 235000012424 soybean oil Nutrition 0.000 claims description 4
- 239000003549 soybean oil Substances 0.000 claims description 4
- MCSXGCZMEPXKIW-UHFFFAOYSA-N 3-hydroxy-4-[(4-methyl-2-nitrophenyl)diazenyl]-N-(3-nitrophenyl)naphthalene-2-carboxamide Chemical compound Cc1ccc(N=Nc2c(O)c(cc3ccccc23)C(=O)Nc2cccc(c2)[N+]([O-])=O)c(c1)[N+]([O-])=O MCSXGCZMEPXKIW-UHFFFAOYSA-N 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 239000012267 brine Substances 0.000 claims description 3
- 239000011248 coating agent Substances 0.000 claims description 3
- 238000000576 coating method Methods 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000000945 filler Substances 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 235000011837 pasties Nutrition 0.000 claims description 3
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 3
- 235000019640 taste Nutrition 0.000 abstract description 8
- 235000018102 proteins Nutrition 0.000 description 33
- 108010073771 Soybean Proteins Proteins 0.000 description 9
- 235000019710 soybean protein Nutrition 0.000 description 9
- 235000013305 food Nutrition 0.000 description 6
- 239000002245 particle Substances 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 230000001055 chewing effect Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 210000002257 embryonic structure Anatomy 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 241000237502 Ostreidae Species 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000000433 anti-nutritional effect Effects 0.000 description 1
- 229940112822 chewing gum Drugs 0.000 description 1
- 235000015218 chewing gum Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000008094 contradictory effect Effects 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 238000012681 fiber drawing Methods 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 235000015167 meat floss Nutrition 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000020636 oyster Nutrition 0.000 description 1
- 102000034272 protein filaments Human genes 0.000 description 1
- 108091005974 protein filaments Proteins 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000002352 surface water Substances 0.000 description 1
- 238000012795 verification Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/005—Cheese substitutes mainly containing proteins from pulses or oilseeds
-
- 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
- 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
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- 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 preparation method of the crisp bamboo shoot vegetarian beef comprises the following steps: s11, soaking and unfreezing the soybean wiredrawing protein embryo in clear water, removing water after unfreezing, detaching the silk, and detaching the silk into a protein silk with the width of 0.5-1.5 cm; cleaning and shredding Lentinus Edodes, wherein the shredding width is 0.5-1 cm; s12, baking the shredded shiitake mushrooms and the shredded protein until the weight is reduced by 20-30% after the shredding, and naturally ventilating and cooling to room temperature; after the vegetarian beef granules are obtained, preparing the bamboo shoot marinated granules, and then carrying out the following steps: mixing vegetarian beef granules and bamboo shoot granules according to the weight ratio of 1: 0.3-0.6 weight ratio; adding 0.03-0.05 part of powder material immediately during stirring, and then adding 0.05-0.1 part of sauce for seasoning; mixing and stirring uniformly, discharging, sealing and packaging. According to the preparation method of the crisp bamboo shoot vegetarian beef, the taste of the prepared product is similar to that of beef, the shredded protein is adhered by the shredded mushroom shreds and the bean curd pulp, the diced protein is not easy to loose and separate in the subsequent cooking process, and the mushroom shreds simulate the taste of the beef shreds.
Description
Technical Field
The invention belongs to the technical field of foods, relates to a vegetarian food making method, and particularly relates to a making method of crisp bamboo shoot vegetarian beef.
Background
The soybean protein is a new soybean protein product which is started in recent years, and researchers are aiming at making high-quality soybean protein into the chewing feeling of meat. Over the years of development, the technology becomes more and more mature.
The soybean drawing protein produced at present is prepared by using soybean protein isolate as a main raw material, firstly enabling the raw materials such as the soybean protein isolate and the like to be in a high-temperature melting state in a machine cylinder, then shearing the materials into filaments by adopting a double-screw extrusion forming technology, and reconstructing the structure. Thereby forming a product with a meat muscle and meat floss structure. As the soybean protein is subjected to the high temperature of 180 ℃, the anti-nutritional factors in the soybeans are fully destroyed, so that the soybean protein can be absorbed by the human body to the maximum extent.
Because the raw material is soybean protein isolate without grease, the soybean protein contains little fat and no cholesterol. In addition, the high protein food material has the characteristics of high protein and easy absorption by human bodies, so that the high protein food material becomes a high-quality food material. Due to the good filamentous structure, the chewing gum has good chewing feeling.
Disclosure of Invention
The invention discloses a method for making crisp bamboo shoot beef, which aims to develop novel food with more tastes by utilizing soybean fiber-drawing protein.
The preparation method of the crisp bamboo shoot vegetarian beef comprises the following steps:
s11, soaking and unfreezing the soybean wiredrawing protein embryo in clear water, removing water after unfreezing, detaching the silk, and detaching the silk into a protein silk with the width of 0.5-1.5 cm; cleaning and shredding Lentinus Edodes, wherein the shredding width is 0.5-1 cm;
s12, baking the shredded shiitake mushrooms and the shredded protein until the weight is reduced by 20-30% after the shredding, and naturally ventilating and cooling to room temperature;
s13, chopping and mixing the soybean wiredrawing protein embryo to obtain pasty bean curd pulp;
s14, putting 1 part of protein silk, 0.1-0.4 part of mushroom silk and 0.4-0.6 part of bean curd pulp into a stirrer for stirring and mixing;
s15, uniformly mixing, and then feeding into a sausage filler for sausage filling;
s16, filling, then cooking and forming, removing casings, dicing the sausage body, and dicing into square blocks with side lengths of 1-1.5 cm;
s17, dicing, frying to deep red, extruding to be elastic, drying the surface, and spreading to cool to obtain vegetarian beef granules;
after the vegetarian beef granules are obtained, preparing the bamboo shoot marinated granules, and then carrying out the following steps:
mixing vegetarian beef granules and bamboo shoot granules according to the weight ratio of 1: 0.3-0.6 weight ratio; adding 0.03-0.05 part of powder material immediately during stirring, and then adding 0.05-0.1 part of sauce for seasoning; mixing and stirring uniformly, discharging, sealing and packaging.
Preferably, the process for preparing the marinated bamboo shoot particles specifically comprises the following steps:
s21, cutting off the hard and loose unqualified parts in the bamboo shoots, and dicing into 1-1.8 cm square blocks;
s22, adding water into the diced bamboo shoots, boiling the bamboo shoots until the constant temperature is kept for 15-20 minutes;
s23, fishing out and soaking in normal-temperature water, stirring once per hour, changing water every 4-6 hours, and soaking for 24-30 hours;
s24, draining the soaked bamboo shoots, pouring brine for marinating for 20-30 minutes, and stirring once every 4-6 minutes;
s25, frying the bamboo shoots after marinating until the edges are yellowish, and spreading and cooling.
Preferably, the frying temperature of the step S25 is 120-125 ℃ for 5-8 minutes.
Preferably, the step S13 specifically includes: uniformly coating soybean oil in an ice making tray, adding water for freezing to make ice, taking out the ice, dissolving the ice until the water submerges the ice to form an ice-water mixture
Adding the mixture of the soybean wiredrawing protein embryo and the ice water into a chopper mixer for chopping for 2-5 minutes, adding the dissolved starch and the sauce, and continuing to chop for 1-2 minutes;
the soybean wiredrawing protein embryo, the ice water mixture, the starch and the sauce are mixed according to the volume ratio of 1: 0.5-1: 0.1-0.3: 0.002-0.01.
Preferably, the soaking in the step S11 is specifically: the volume ratio of the soaking water to the soybean wiredrawing protein embryo is 8-10: 1, soaking in normal temperature water in summer, soaking in 20-30 ℃ water in winter, and turning the embryo once every 10-20 minutes until the embryo has no hard core.
Preferably, in the step S17, the frying temperature is 150 ℃ and the frying time is 6-7 minutes.
Preferably, the sausage casing thickness in the step S15 is 125 mm, and the knot length is 60-70 cm.
According to the preparation method of the crisp bamboo shoot vegetarian beef, the taste of the prepared product is similar to that of beef, the shredded protein is adhered by the shredded mushroom slices and the bean curd pulp, the diced protein is not easy to loose and separate in the subsequent cooking process, the mushroom slices simulate the taste of the beef slices, and the beef slices are chewy.
Detailed Description
The following provides a more detailed description of the present invention.
The preparation method of the crisp bamboo shoot vegetarian beef comprises the following steps:
s11, soaking and unfreezing the soybean wiredrawing protein embryo in clear water, removing water after unfreezing, detaching the silk, and detaching the silk into a protein silk with the width of 0.5-1.5 cm; cleaning and shredding Lentinus Edodes, wherein the shredding width is 0.5-1 cm;
before soaking and unfreezing, the purchased soybean wiredrawing protein embryos are subjected to appearance and quality inspection to see whether the appearance is complete and the color is uniform and whether water is added to the soybean wiredrawing protein embryos to have elasticity.
Wherein, the soaking in the step S11 may specifically be: the volume ratio of the soaking water to the soybean wiredrawing protein embryo is 8-10: 1, soaking in normal temperature water in summer, soaking in 20-30 ℃ water in winter, and turning the embryo once every 10-20 minutes until the embryo has no hard core.
Draining water after soaking, squeezing for 8-10 minutes on a fixed low-pressure squeezer by adopting a squeezing mode, and squeezing out water.
And (3) disassembling the protein filaments by using a filament disassembling machine, wherein the frequency of the filament disassembling machine is 16-20 Hz, the feeding speed can be selected to be 50 Hz, when the mushroom filaments are disassembled, the frequency of the filament disassembling machine is 38-42 Hz, the feeding speed can be selected to be 5-10 Hz, and if small particles which are not disassembled are present, the particles can be picked out to disassemble the filaments again.
S12, baking the shredded shiitake mushrooms and the shredded protein until the weight is reduced by 20-30% after the shredding, and naturally ventilating and cooling to room temperature;
baking mainly comprises removing surface water after removing the shreds, uniformly spreading the protein shreds or the shiitake mushrooms on a conveyor belt of a baking machine, wherein the spreading height is usually not more than 0.5 cm at most, and when the microwave baking machine is used for baking, the baking speed of the protein shreds is adjusted to 16-18 Hz, and the baking speed of the shiitake mushrooms is adjusted to 26-28 Hz, so that the shiitake mushrooms are baked.
After baking, the protein shreds or the mushroom shreds are placed on a cooling stand for cooling, and if the protein shreds or the mushroom shreds are stored after cooling, the protein shreds or the mushroom shreds are stored in a refrigeration house at the temperature of 1-6 ℃, and the storage time cannot exceed 24 hours.
S13, chopping and mixing the soybean wiredrawing protein embryo to obtain pasty bean curd pulp;
one specific embodiment is as follows: uniformly coating soybean oil in an ice making tray, adding water for freezing to make ice, taking out the ice, and melting the ice until the water submerges the ice to form an ice-water mixture;
the soybean oil is coated to prevent the ice from being adhered to the bottom of the ice making tray and not easy to separate, ice can be taken out conveniently and quickly, and ice is taken out until the ice is partially dissolved to form an ice-water mixture at the temperature of about 0-4 ℃.
Adding the mixture of the soybean wire drawing protein embryo powder and the ice water into a chopper mixer for chopping for 2-5 minutes, adding the dissolved starch and the sauce, and continuing to chop for 1-2 minutes; when chopping, firstly, the ice water and the protein powder are uniformly mixed by running at a low speed for about 1 minute, then, the gear is lifted to accelerate, and the dissolved starch and the sauce are added. The sauce can be used for flavoring, and can be adjusted according to different tastes of customers, and may comprise soy sauce, oyster sauce, salt, edible oil, monosodium glutamate, etc.
Wherein the volume ratio of the soybean wiredrawing protein embryo, the ice water mixture, the starch and the sauce is 1: 0.5-1: 0.1-0.3: 0.002-0.01.
S14, putting 1 part of protein silk, 0.1-0.4 part of mushroom silk and 0.4-0.6 part of bean curd pulp into a stirrer for stirring and mixing;
the raw materials are generally fed in multiple times after being mixed, part of the materials are fed every time, and the feeding direction can be fed from different directions of the stirrer. For example, the material may be fed first from left to right and then from right to left.
S15, uniformly mixing, and then feeding into a sausage filler for sausage filling;
in the step S15, the sausage casing is 125 mm thick, and the knotting length is 60-70 cm. And testing 1-2 sections of trial filling can be performed in the early stage, and subsequent filling is performed after the filling effect is found to be compact.
S16, filling, then cooking and forming, removing casings, dicing the sausage body, and dicing into square blocks with side lengths of 1-1.5 cm;
s17, dicing, frying to deep red, extruding to be elastic, drying the surface, and spreading to cool to obtain vegetarian beef granules;
rapeseed oil can be adopted, the frying temperature is 150 ℃, and the frying time is 6-7 minutes.
After the vegetarian beef granules are obtained, preparing the bamboo shoot marinated granules, and then carrying out the following steps:
mixing vegetarian beef granules and bamboo shoot granules according to the weight ratio of 1: 0.3-0.6 weight ratio; adding 0.03-0.05 part of powder material immediately during stirring, and then adding 0.05-0.1 part of sauce for seasoning; mixing and stirring uniformly, discharging, sealing and packaging.
Preferably, the process for preparing the marinated bamboo shoot particles specifically comprises the following steps:
s21, cutting off the hard and loose unqualified parts in the bamboo shoots, and dicing into 1-1.8 cm square blocks;
s22, adding water into the diced bamboo shoots, boiling the bamboo shoots until the constant temperature is kept for 15-20 minutes;
s23, fishing out and soaking in normal-temperature water, stirring once per hour, changing water every 4-6 hours, and soaking for 24-30 hours;
s24, draining the soaked bamboo shoots, pouring brine for marinating for 20-30 minutes, and stirring once every 4-6 minutes;
s25, frying the bamboo shoots after marinating until the edges are yellowish, and spreading and cooling.
Preferably, the frying temperature of the step S25 is 120-125 ℃ for 5-8 minutes.
Preferably, in the step S17, the frying temperature is 150 ℃ and the frying time is 6-7 minutes.
According to the preparation method of the crisp bamboo shoot vegetarian beef, the taste of the prepared product is similar to that of beef, the shredded protein is adhered by the shredded mushroom slices and the bean curd pulp, the diced protein is not easy to loose and separate in the subsequent cooking process, the mushroom slices simulate the taste of the beef slices, and the beef slices are chewy.
The foregoing is a description of preferred embodiments of the present invention, and the preferred embodiments in the preferred embodiments may be combined and combined in any combination, if not obviously contradictory or prerequisite to a certain preferred embodiment, and the specific parameters in the examples and the embodiments are only for the purpose of clearly illustrating the inventor's invention verification process and are not intended to limit the patent protection scope of the present invention, which is defined by the claims and the equivalent structural changes made by the content of the description of the present invention are also included in the protection scope of the present invention. .
Claims (7)
1. The preparation method of the crisp bamboo shoot vegetarian beef is characterized by comprising the following steps of:
s11, soaking and unfreezing the soybean wiredrawing protein embryo in clear water, removing water after unfreezing, detaching the silk, and detaching the silk into a protein silk with the width of 0.5-1.5 cm; cleaning and shredding Lentinus Edodes, wherein the shredding width is 0.5-1 cm;
s12, baking the shredded shiitake mushrooms and the shredded protein until the weight is reduced by 20-30% after the shredding, and naturally ventilating and cooling to room temperature;
s13, chopping and mixing the soybean wiredrawing protein embryo to obtain pasty bean curd pulp;
s14, putting 1 part of protein silk, 0.1-0.4 part of mushroom silk and 0.4-0.6 part of bean curd pulp into a stirrer for stirring and mixing;
s15, uniformly mixing, and then feeding into a sausage filler for sausage filling;
s16, filling, then cooking and forming, removing casings, dicing the sausage body, and dicing into square blocks with side lengths of 1-1.5 cm;
s17, dicing, frying to deep red, extruding to be elastic, drying the surface, and spreading to cool to obtain vegetarian beef granules;
after the vegetarian beef granules are obtained, preparing the bamboo shoot marinated granules, and then carrying out the following steps:
mixing vegetarian beef granules and bamboo shoot granules according to the weight ratio of 1: 0.3-0.6 weight ratio; adding 0.03-0.05 part of powder material immediately during stirring, and then adding 0.05-0.1 part of sauce for seasoning; mixing and stirring uniformly, discharging, sealing and packaging.
2. The method for preparing the crispy bamboo shoot beef as claimed in claim 1, wherein the process for preparing the marinated bamboo shoot granules specifically comprises the following steps:
s21, cutting off the hard and loose unqualified parts in the bamboo shoots, and dicing into 1-1.8 cm square blocks;
s22, adding water into the diced bamboo shoots, boiling the bamboo shoots until the constant temperature is kept for 15-20 minutes;
s23, fishing out and soaking in normal-temperature water, stirring once per hour, changing water every 4-6 hours, and soaking for 24-30 hours;
s24, draining the soaked bamboo shoots, pouring brine for marinating for 20-30 minutes, and stirring once every 4-6 minutes;
s25, frying the bamboo shoots after marinating until the edges are yellowish, and spreading and cooling.
3. The method for making the crisp bambusin beef as claimed in claim 2, wherein the frying temperature of the step S25 is 120-125 ℃ for 5-8 minutes.
4. The method for making the crisp bamboo shoot beef as claimed in claim 1, wherein the step S13 specifically comprises the following steps: uniformly coating soybean oil in an ice making tray, adding water for freezing to make ice, taking out the ice, dissolving the ice until the water submerges the ice to form an ice-water mixture
Adding the mixture of the soybean wiredrawing protein embryo and the ice water into a chopper mixer for chopping for 2-5 minutes, adding the dissolved starch and the sauce, and continuing to chop for 1-2 minutes;
the soybean wiredrawing protein embryo, the ice water mixture, the starch and the sauce are mixed according to the volume ratio of 1: 0.5-1: 0.1-0.3: 0.002-0.01.
5. The method for making the crisp bamboo shoot beef as claimed in claim 1, wherein the soaking in the step S11 is specifically as follows: the volume ratio of the soaking water to the soybean wiredrawing protein embryo is 8-10: 1, soaking in normal temperature water in summer, soaking in 20-30 ℃ water in winter, and turning the embryo once every 10-20 minutes until the embryo has no hard core.
6. The method for making crispy bambusin beef according to claim 1, wherein in the step S17, the frying temperature is 150 ℃ and the frying time is 6-7 minutes.
7. The method for preparing a crispy bamboo shoot beef as claimed in claim 1, wherein in the step S15, the sausage casing has a thickness of 125 mm and the knot length is 60-70 cm.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112826035A (en) * | 2021-01-20 | 2021-05-25 | 四川省胡婆婆食品有限责任公司 | Method for making high-fiber plant protein sausage |
| CN114794299A (en) * | 2022-04-24 | 2022-07-29 | 陕西植享派健康科技有限公司 | Method for processing plant wiredrawing protein |
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| CN105166755A (en) * | 2015-09-25 | 2015-12-23 | 山东和利农业发展有限公司 | Fig protein sausage and processing method thereof |
| CN107712078A (en) * | 2017-09-19 | 2018-02-23 | 山东御馨生物科技有限公司 | A kind of spicy beef and preparation method thereof |
| CN111345394A (en) * | 2020-03-23 | 2020-06-30 | 深圳齐善食品有限公司 | Vegetable-based sauced beef and preparation method thereof |
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- 2021-02-21 CN CN202110193818.XA patent/CN112753949A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105166755A (en) * | 2015-09-25 | 2015-12-23 | 山东和利农业发展有限公司 | Fig protein sausage and processing method thereof |
| CN107712078A (en) * | 2017-09-19 | 2018-02-23 | 山东御馨生物科技有限公司 | A kind of spicy beef and preparation method thereof |
| CN111345394A (en) * | 2020-03-23 | 2020-06-30 | 深圳齐善食品有限公司 | Vegetable-based sauced beef and preparation method thereof |
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| CN112826035A (en) * | 2021-01-20 | 2021-05-25 | 四川省胡婆婆食品有限责任公司 | Method for making high-fiber plant protein sausage |
| CN114794299A (en) * | 2022-04-24 | 2022-07-29 | 陕西植享派健康科技有限公司 | Method for processing plant wiredrawing protein |
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