CN112869176A - Vegetable meat hamburger cake and production process thereof - Google Patents
Vegetable meat hamburger cake and production process thereof Download PDFInfo
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- CN112869176A CN112869176A CN202110167393.5A CN202110167393A CN112869176A CN 112869176 A CN112869176 A CN 112869176A CN 202110167393 A CN202110167393 A CN 202110167393A CN 112869176 A CN112869176 A CN 112869176A
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- 235000015220 hamburgers Nutrition 0.000 title claims abstract description 34
- 235000013372 meat Nutrition 0.000 title claims abstract description 29
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 17
- 238000004519 manufacturing process Methods 0.000 title description 3
- 235000018102 proteins Nutrition 0.000 claims abstract description 32
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 32
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 32
- 244000068988 Glycine max Species 0.000 claims abstract description 23
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 23
- 238000005491 wire drawing Methods 0.000 claims abstract description 22
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 17
- 239000003549 soybean oil Substances 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 14
- 235000015278 beef Nutrition 0.000 claims abstract description 13
- 239000000796 flavoring agent Substances 0.000 claims abstract description 13
- 235000019634 flavors Nutrition 0.000 claims abstract description 13
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 9
- 235000016068 Berberis vulgaris Nutrition 0.000 claims abstract description 9
- 241000335053 Beta vulgaris Species 0.000 claims abstract description 9
- 235000015197 apple juice Nutrition 0.000 claims abstract description 9
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 9
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 9
- 239000002562 thickening agent Substances 0.000 claims abstract description 9
- 239000012138 yeast extract Substances 0.000 claims abstract description 9
- 241000209140 Triticum Species 0.000 claims abstract description 5
- 235000021307 Triticum Nutrition 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims description 20
- 239000000463 material Substances 0.000 claims description 13
- 239000002002 slurry Substances 0.000 claims description 12
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 8
- 238000007710 freezing Methods 0.000 claims description 8
- 230000008014 freezing Effects 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 239000005457 ice water Substances 0.000 claims description 7
- 238000002791 soaking Methods 0.000 claims description 7
- 229940001941 soy protein Drugs 0.000 claims description 5
- 229920002907 Guar gum Polymers 0.000 claims description 4
- 235000010489 acacia gum Nutrition 0.000 claims description 4
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims description 4
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 4
- 239000001569 carbon dioxide Substances 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 230000018044 dehydration Effects 0.000 claims description 4
- 238000006297 dehydration reaction Methods 0.000 claims description 4
- 239000000665 guar gum Substances 0.000 claims description 4
- 235000010417 guar gum Nutrition 0.000 claims description 4
- 229960002154 guar gum Drugs 0.000 claims description 4
- 229920000609 methyl cellulose Polymers 0.000 claims description 4
- 239000001923 methylcellulose Substances 0.000 claims description 4
- 235000010981 methylcellulose Nutrition 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 102000034272 protein filaments Human genes 0.000 claims description 4
- 230000009261 transgenic effect Effects 0.000 claims description 4
- 241000196324 Embryophyta Species 0.000 claims 1
- 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 abstract description 12
- 235000012000 cholesterol Nutrition 0.000 abstract description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 4
- 150000004671 saturated fatty acids Chemical class 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 3
- 238000001514 detection method Methods 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000005086 pumping Methods 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 235000021003 saturated fats Nutrition 0.000 description 2
- 238000010257 thawing Methods 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
Classifications
-
- 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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The vegetable meat hamburger cake comprises the following raw materials in parts by weight: 40-50 parts of water, 10-20 parts of soybean oil, 10-20 parts of soybean wire-drawing protein, 4-7 parts of mushroom paste, 3-5 parts of wheat protein, 2-3 parts of thickening agent, 2-3 parts of beef flavor essence, 1-2 parts of soybean protein isolate, 0.1-1 part of beet red, 0.1-2 parts of apple juice, 0.1-1 part of white granulated sugar, 0.1-1.5 parts of edible salt and 0.1-1 part of yeast extract. The hamburger cake prepared by adopting pure raw materials and containing no meat ingredients has high protein, zero cholesterol and low saturated fatty acid, has a taste similar to the structure of meat, has a flavor close to that of beef and has sufficient juice.
Description
Technical Field
The invention relates to the technical field of hamburger cake production, and particularly relates to a vegetable meat hamburger cake.
Background
The hamburger cake is originated from western countries, later flows to China and is widely popular with people. With the improvement of living standard and the acceleration of life rhythm of people, the hamburger cake gradually becomes one of staple foods of office workers in China. Traditional hamburger cakes are divided into meat hamburger cakes and vegetable hamburger cakes, a large amount of meat additives are placed in the meat hamburger cakes to increase meat taste of the hamburger cakes, however, due to the addition of the meat additives, the contents of cholesterol and saturated fat in the hamburger cakes are increased, the hamburger cakes are not suitable for people losing weight or people with high blood pressure and high blood fat, the vegetable hamburger cakes contain low cholesterol and saturated fat, but the vegetable hamburger cakes lack meat taste, and the taste is not good when the hamburger cakes are eaten.
Disclosure of Invention
The invention aims to overcome the defects in the prior art and provide a vegetable meat hamburger.
The technical problem to be solved by the invention is realized by adopting the following technical scheme:
the vegetable meat hamburger cake comprises the following raw materials in parts by weight: 40-50 parts of water, 10-20 parts of soybean oil, 10-20 parts of soybean wire-drawing protein, 4-7 parts of mushroom paste, 3-5 parts of wheat protein, 2-3 parts of thickening agent, 2-3 parts of beef flavor essence, 1-2 parts of soybean protein isolate, 0.1-1 part of beet red, 0.1-2 parts of apple juice, 0.1-1 part of white granulated sugar, 0.1-1.5 parts of edible salt and 0.1-1 part of yeast extract.
Furthermore, the thickening agent is prepared by mixing methylcellulose, Arabic gum and guar gum in a mass ratio of 1:1: 1.
Further, the soybean oil is non-transgenic soybean oil.
A method of preparing a vegetable meat hamburger comprising the steps of:
(1) soaking the soybean wire-drawing protein in ice water until the soybean wire-drawing protein is completely expanded, putting the soybean wire-drawing protein into a dehydrator for dehydration, putting the soybean wire-drawing protein into a chopper mixer for chopping into filaments, and taking the filaments out for later use;
(2) adding water into the chopping and mixing machine, starting a low-speed chopping and mixing mode, chopping the chopping and mixing machine to a rotating speed of 300-;
(3) slowly adding soybean oil into the slurry, and maintaining the rotation speed of the chopper mixer for 5-10min to obtain emulsified slurry;
(4) adding the emulsified slurry into a stirrer, starting stirring, adding the processed soybean protein filaments, and uniformly stirring;
(5) adding the mushroom paste, the isolated soy protein, the beef flavor essence, the beet red, the apple juice, the white granulated sugar, the edible salt, the yeast extract and the like, cooling by using carbon dioxide, vacuumizing and mixing uniformly;
(6) and adding the mixed materials into a forming machine for forming, then sending the materials into a quick freezing machine for quick freezing, packaging the materials in boxes, and storing the packaged materials in a freezer.
Further, the temperature of soaking the soybean drawing protein in ice water in the step (1) is 5-10 ℃. Further, the water temperature of the water added into the cutmixer in the step (2) is 5-15 ℃.
Further, in the step (5), the vacuum pumping is-0.08 MPa.
The invention has the beneficial effects that:
the hamburger cake has a simple structure, adopts pure raw materials, does not contain any meat components, has high protein, zero cholesterol and low saturated fatty acid, has a taste similar to that of meat, has a flavor close to that of beef and has sufficient juice.
Detailed Description
In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.
Example 1
The vegetable meat hamburger cake comprises the following raw materials in parts by weight: 40-50 parts of water, 10-20 parts of soybean oil, 10-20 parts of soybean wire-drawing protein, 4-7 parts of mushroom paste, 3-5 parts of wheat protein, 2-3 parts of thickening agent, 2-3 parts of beef flavor essence, 1-2 parts of soybean protein isolate, 0.1-1 part of beet red, 0.1-2 parts of apple juice, 0.1-1 part of white granulated sugar, 0.1-1.5 parts of edible salt and 0.1-1 part of yeast extract.
The thickening agent is prepared by mixing methylcellulose, Arabic gum and guar gum in a mass ratio of 1:1: 1.
The soybean oil is non-transgenic soybean oil.
A method of preparing a vegetable meat hamburger comprising the steps of:
(1) soaking the soybean wire-drawing protein in ice water until the soybean wire-drawing protein is completely expanded, putting the soybean wire-drawing protein into a dehydrator for dehydration, putting the soybean wire-drawing protein into a chopper mixer for chopping into filaments, and taking the filaments out for later use;
(2) adding water into the chopping and mixing machine, starting a low-speed chopping and mixing mode, chopping the chopping and mixing machine to a rotating speed of 300-;
(3) slowly adding soybean oil into the slurry, and maintaining the rotation speed of the chopper mixer for 5-10min to obtain emulsified slurry;
(4) adding the emulsified slurry into a stirrer, starting stirring, adding the processed soybean protein filaments, and uniformly stirring;
(5) adding the mushroom paste, the isolated soy protein, the beef flavor essence, the beet red, the apple juice, the white granulated sugar, the edible salt, the yeast extract and the like, cooling by using carbon dioxide, vacuumizing and mixing uniformly;
(6) and adding the mixed materials into a forming machine for forming, then sending the materials into a quick freezing machine for quick freezing, packaging the materials in boxes, and storing the packaged materials in a freezer.
When eating is needed, taking out the frozen hamburger cake, thawing, and frying in a pan for 6-8 minutes.
The hamburger cake prepared by adopting pure raw materials and containing no meat ingredients has high protein, zero cholesterol and low saturated fatty acid, has a taste similar to the structure of meat, has a flavor close to that of beef and has sufficient juice.
Example 2
On the basis of the embodiment 1, the vegetable meat hamburger cake comprises the following raw materials in parts by weight: 40-50 parts of water, 10-20 parts of soybean oil, 10-20 parts of soybean wire-drawing protein, 4-7 parts of mushroom paste, 3-5 parts of wheat protein, 2-3 parts of thickening agent, 2-3 parts of beef flavor essence, 1-2 parts of soybean protein isolate, 0.1-1 part of beet red, 0.1-2 parts of apple juice, 0.1-1 part of white granulated sugar, 0.1-1.5 parts of edible salt and 0.1-1 part of yeast extract.
The thickening agent is prepared by mixing methylcellulose, Arabic gum and guar gum in a mass ratio of 1:1: 1.
The soybean oil is non-transgenic soybean oil.
A method of preparing a vegetable meat hamburger comprising the steps of:
(1) soaking the soybean wire-drawing protein in ice water until the soybean wire-drawing protein is completely expanded, putting the soybean wire-drawing protein into a dehydrator for dehydration, putting the soybean wire-drawing protein into a chopper mixer for chopping into filaments, and taking the filaments out for later use;
(2) adding water into the chopping and mixing machine, starting a low-speed chopping and mixing mode, chopping the chopping and mixing machine to a rotating speed of 300-;
(3) slowly adding soybean oil into the slurry, and maintaining the rotation speed of the chopper mixer for 5-10min to obtain emulsified slurry;
(4) adding the emulsified slurry into a stirrer, starting stirring, adding the processed soybean protein filaments, and uniformly stirring;
(5) adding the mushroom paste, the isolated soy protein, the beef flavor essence, the beet red, the apple juice, the white granulated sugar, the edible salt, the yeast extract and the like, cooling by using carbon dioxide, vacuumizing and mixing uniformly;
(6) and adding the mixed materials into a forming machine for forming, then directly feeding into a quick freezing machine for quick freezing, packaging, boxing and storing in a freezer.
When eating is needed, taking out the frozen hamburger cake, thawing, and frying in a pan for 6-8 minutes.
The hamburger cake prepared by adopting pure raw materials and containing no meat ingredients has high protein, zero cholesterol and low saturated fatty acid, has a taste similar to the structure of meat, has a flavor close to that of beef and has sufficient juice.
In the step (1), the soybean wire-drawing protein is soaked in ice water at the temperature of 5-10 ℃. The soaking time is 6-8 hours, the soaking process is carried out in a closed pressurized environment, and the pressure is 0.5 MPa.
In the step (2), the water temperature of the water added into the cutmixer is 5-15 ℃.
In the step (5), the vacuum pumping is-0.08 MPa.
The chocolate rice crust prepared in the above example 2 entrusts Anhui Zhongding detection technology company Limited to perform detection, and the detection conclusion is as follows: the sample is tested, and the tested items meet the requirements of GB19295 quick-frozen flour and rice products of national food safety standard.
The specific test results are shown in table 1:
TABLE 1
The foregoing shows and describes the general principles and broad features of the present invention and advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (7)
1. The vegetable meat hamburger cake is characterized by comprising the following raw materials in parts by weight: 40-50 parts of water, 10-20 parts of soybean oil, 10-20 parts of soybean wire-drawing protein, 4-7 parts of mushroom paste, 3-5 parts of wheat protein, 2-3 parts of thickening agent, 2-3 parts of beef flavor essence, 1-2 parts of soybean protein isolate, 0.1-1 part of beet red, 0.1-2 parts of apple juice, 0.1-1 part of white granulated sugar, 0.1-1.5 parts of edible salt and 0.1-1 part of yeast extract.
2. The plant meat hamburger cake as claimed in claim 1, wherein the thickening agent is prepared by mixing methylcellulose, Arabic gum and guar gum in a mass ratio of 1:1: 1.
3. The vegetable meat hamburger patty of claim 1 wherein said soybean oil is non-transgenic soybean oil.
4. A method of preparing a vegetable meat hamburger patty according to any one of claims 1-3, comprising the steps of:
(1) soaking the soybean wire-drawing protein in ice water until the soybean wire-drawing protein is completely expanded, putting the soybean wire-drawing protein into a dehydrator for dehydration, putting the soybean wire-drawing protein into a chopper mixer for chopping into filaments, and taking the filaments out for later use;
(2) adding water into the chopping and mixing machine, starting a low-speed chopping and mixing mode, chopping the chopping and mixing machine to a rotating speed of 300-;
(3) slowly adding soybean oil into the slurry, and maintaining the rotation speed of the chopper mixer for 5-10min to obtain emulsified slurry;
(4) adding the emulsified slurry into a stirrer, starting stirring, adding the processed soybean protein filaments, and uniformly stirring;
(5) adding the mushroom paste, the isolated soy protein, the beef flavor essence, the beet red, the apple juice, the white granulated sugar, the edible salt, the yeast extract and the like, cooling by using carbon dioxide, vacuumizing and mixing uniformly;
(6) and adding the mixed materials into a forming machine for forming, then sending the materials into a quick freezing machine for quick freezing, packaging the materials in boxes, and storing the packaged materials in a freezer.
5. The method of claim 4, wherein the soy protein strands in step (1) are soaked in ice water at a temperature of about 5-10 ℃.
6. The method of claim 4, wherein the water temperature of the water added to the chopper mixer in step (2) is 5-15 ℃.
7. The method of claim 4, wherein the vacuum applied in step (5) is-0.08 MPa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110167393.5A CN112869176A (en) | 2021-02-05 | 2021-02-05 | Vegetable meat hamburger cake and production process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110167393.5A CN112869176A (en) | 2021-02-05 | 2021-02-05 | Vegetable meat hamburger cake and production process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112869176A true CN112869176A (en) | 2021-06-01 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110167393.5A Pending CN112869176A (en) | 2021-02-05 | 2021-02-05 | Vegetable meat hamburger cake and production process thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN112869176A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115137010A (en) * | 2022-07-13 | 2022-10-04 | 米特加(上海)食品科技有限公司 | Plant-based crispy meat and preparation method thereof |
| CN115428821A (en) * | 2022-10-05 | 2022-12-06 | 洛克菲嘉科技(大连)有限公司 | McKen vegetarian meat hamburger |
| CN115886124A (en) * | 2021-09-30 | 2023-04-04 | 安琪酵母股份有限公司 | Yeast protein vegetarian meat and preparation method and application thereof |
| CN116138345A (en) * | 2022-09-07 | 2023-05-23 | 东北农业大学 | Plant-based protein meat and preparation method thereof |
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| CN115137010A (en) * | 2022-07-13 | 2022-10-04 | 米特加(上海)食品科技有限公司 | Plant-based crispy meat and preparation method thereof |
| CN116138345A (en) * | 2022-09-07 | 2023-05-23 | 东北农业大学 | Plant-based protein meat and preparation method thereof |
| CN115428821A (en) * | 2022-10-05 | 2022-12-06 | 洛克菲嘉科技(大连)有限公司 | McKen vegetarian meat hamburger |
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