CN114938845B - Bean product plain sausage preparation process - Google Patents
Bean product plain sausage preparation process Download PDFInfo
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- CN114938845B CN114938845B CN202210663242.3A CN202210663242A CN114938845B CN 114938845 B CN114938845 B CN 114938845B CN 202210663242 A CN202210663242 A CN 202210663242A CN 114938845 B CN114938845 B CN 114938845B
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- 235000013580 sausages Nutrition 0.000 title claims abstract description 138
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 48
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 48
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 238000007493 shaping process Methods 0.000 claims abstract description 88
- 238000010438 heat treatment Methods 0.000 claims abstract description 54
- 239000002994 raw material Substances 0.000 claims abstract description 44
- 238000002791 soaking Methods 0.000 claims abstract description 30
- 239000000654 additive Substances 0.000 claims abstract description 17
- 230000000996 additive effect Effects 0.000 claims abstract description 17
- 230000001007 puffing effect Effects 0.000 claims abstract description 12
- 239000000796 flavoring agent Substances 0.000 claims abstract description 9
- 235000019634 flavors Nutrition 0.000 claims abstract description 9
- 238000004519 manufacturing process Methods 0.000 claims abstract description 8
- 239000000463 material Substances 0.000 claims abstract description 8
- 238000001125 extrusion Methods 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- 238000009835 boiling Methods 0.000 claims description 12
- 239000004744 fabric Substances 0.000 claims description 12
- 239000008236 heating water Substances 0.000 claims description 6
- 235000015090 marinades Nutrition 0.000 claims description 6
- 239000008399 tap water Substances 0.000 claims description 6
- 235000020679 tap water Nutrition 0.000 claims description 6
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 14
- 235000013599 spices Nutrition 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 22
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 11
- 235000017557 sodium bicarbonate Nutrition 0.000 description 11
- 235000011194 food seasoning agent Nutrition 0.000 description 9
- 239000004278 EU approved seasoning Substances 0.000 description 8
- 238000001816 cooling Methods 0.000 description 8
- 210000000936 intestine Anatomy 0.000 description 5
- 244000068988 Glycine max Species 0.000 description 4
- 235000010469 Glycine max Nutrition 0.000 description 4
- 235000019737 Animal fat Nutrition 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 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
- 230000000052 comparative effect Effects 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 238000007711 solidification Methods 0.000 description 2
- 230000008023 solidification Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 238000012512 characterization method Methods 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000005802 health problem Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000000750 progressive effect Effects 0.000 description 1
- 230000036632 reaction speed Effects 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 235000021003 saturated fats Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
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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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- 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
- A23L29/015—Inorganic compounds
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
A preparation method of a bean product plain sausage sequentially comprises the steps of rehydration soaking, chopping and crushing, raw material proportioning, shaping, stewing and marinating; in the re-soaking step, an alkaline additive is added; the shaping step sequentially comprises the following steps: extrusion shaping, primary shaping and secondary shaping, wherein the primary shaping is used for shaping the outer part of the plain sausage by heating; the secondary shaping is used for shaping the whole sausage and preventing the sausage from puffing by changing the heating temperature. According to the application, the leftover materials generated in the production process of the bean products are utilized, the alkaline additive is added into the crushed bean products, so that the internal structures of the crushed bean products are promoted to be recombined, the raw materials can be effectively bonded together, an integral body is formed, and the resources are reasonably utilized; the shaping step is adopted to solidify the inside and outside of the plain sausage, so that the overall elasticity of the plain sausage is improved; and flavoring and spice are added in the raw material proportioning and marinating processes, so that flavor substances are added into the sausage, and the taste of the sausage is improved.
Description
Technical Field
The application relates to the field of bean product processing technology, in particular to a preparation technology of a bean product plain sausage.
Background
With the increasing level of living, health awareness has increased greatly, and many people are choosing to limit the intake of meat in their diets, especially to reduce the amount of animal fat in their diets. Animal fat is a major source of saturated fat and increases the cholesterol content in blood to cause a series of health problems, so that the development of vegetable foods has become an important aspect of the development of the food processing industry, and the problem of how to reprocess the bean product scraps generated by fine processing, which are an urgent problem to be solved, is unavoidable in the existing bean product production process.
Disclosure of Invention
In order to solve the problems, the application provides a preparation process of a bean product plain sausage, which sequentially comprises the steps of rehydration soaking, chopping and crushing, raw material proportioning, shaping, stewing and marinating;
in the re-soaking step, an alkaline additive is added;
the shaping step sequentially comprises the following steps: extrusion shaping, primary shaping and secondary shaping, wherein the primary shaping is used for shaping the outer part of the plain sausage by heating; the secondary shaping is used for shaping the whole sausage and preventing the sausage from puffing by changing the heating temperature.
Further, seasoning is added in the raw material proportioning process, so that the raw material obtains the bottom taste.
Further, in the primary shaping step, the constant temperature heating is 125-130 ℃, and the heating time is 4-6s.
Further, in the primary shaping step, the plain sausage is heated at a constant temperature, and the surface of the plain sausage is heated by heat conduction, so that the outer surface of the plain sausage is solidified and has elasticity.
Further, in the secondary shaping step, the primary shaped sausage is heated to 110-120 ℃ for 2-4min, cooled to 70-90 ℃ for 5-8min, heated to 90-100 ℃ for 1-3min, and cooled to 80 ℃ for the next step.
Further, in the secondary shaping step, the primary shaped sausage is heated to 115 ℃ for 3min, cooled to 80 ℃ for 7min, heated to 100 ℃ for 2min again, and cooled to 80 ℃ for the next step.
Further, in the secondary shaping step, a high-pressure digester is used for heating in a water bath, so that the inside of the sausage is solidified and the inside of the sausage is elastic.
Further, in the secondary shaping step, the plate heat exchanger is utilized to quickly exchange and cool or heat the water in the high-pressure digester.
Further, in the secondary shaping step, microwaves are used for heating the whole of the sausage, so that the inside of the sausage is solidified and the inside of the sausage is elastic.
Further, in the secondary shaping step, the plain sausage is heated by increasing microwave power, and in the cooling process, microwave heating is stopped and low-temperature cold air is blown for cooling.
Further, the alkaline additive is one or two of soda and small soda.
Further, the mass ratio of the alkaline additive to the raw materials is (1-2): 1000.
further, the method sequentially comprises the following steps:
s1: soaking in water again, heating water to 60 ℃, adding an alkaline additive, adding the crushed bean products after the alkaline additive is fully dissolved, and soaking for 30 minutes;
s2: chopping and crushing, namely chopping the soaked bean product raw materials at a low speed for 3 minutes, and uniformly crushing the bean product raw materials with different sizes to obtain bean product crushed materials with uniform sizes;
s3: raw material proportioning, adding a flavoring, chopping at a high speed for 1 minute, and fully mixing the bean product crushed aggregates with the flavoring;
s4: shaping, namely firstly extruding the uniformly mixed raw materials into sausage shapes, secondly carrying out primary shaping on the outer surface of the plain sausage by constant-temperature heating, and finally carrying out integral shaping on the plain sausage by secondary shaping and preventing the plain sausage from puffing;
s5: boiling, namely adding tap water into a boiling pool, heating to boil, wrapping the shaped plain sausage with wrapping cloth, soaking the wrapped plain sausage in hot water for 40 minutes, and disassembling the wrapping cloth after soaking;
s6: marinating, namely putting the steamed sausage into marinade prepared in advance, marinating the sausage into the bottom flavor, and increasing the taste abundance of the product.
The application has the following beneficial effects:
1. according to the application, the leftover materials generated in the production process of the bean products are utilized, the alkaline additive is added into the crushed bean products, so that the internal structures of the crushed bean products are promoted to be recombined, the raw materials can be effectively bonded together, an integral body is formed, and the resources are reasonably utilized; the internal and external parts of the plain sausage are solidified through extrusion shaping, primary shaping and secondary shaping in the shaping step, so that the overall elasticity of the plain sausage is improved; and flavoring and spice are added in the raw material proportioning and marinating processes, so that flavor substances are added into the sausage, and the taste of the sausage is improved.
2. According to the application, the outer surface of the sausage is solidified by rapidly heating the outer surface of the sausage, the heating time is short, the puffing of the sausage is not caused, the integral shape of the sausage is maintained, and a solidified layer is formed on the outer surface of the sausage, so that the secondary shaping step is convenient.
3. According to the application, the inside of the plain sausage is heated through the secondary shaping step, so that the inside of the plain sausage is solidified, the reaction speed of baking soda in a high-temperature environment is controlled through changing the heating temperature in the secondary shaping, the gas is slowly released, the puffing of the plain sausage under the condition of rapidly releasing carbon dioxide is avoided, and the shape of the plain sausage is maintained.
4. According to the application, the primary sausage is secondarily shaped in a water bath heating mode, the heating effect is stable, and the heat energy is recycled by exchanging and cooling or heating through the plate type heat exchanger, so that the energy is saved.
5. According to the application, the secondary shaping is carried out on the sausage by microwave heating, so that the quick heating of the sausage is realized, the integral heating of the sausage is uniform, and the solidification effect in the sausage is good.
6. According to the application, through improving the production process, the vegetarian sausage is subjected to flavoring treatment in the raw material proportioning and marinating processes, so that the bean product vegetarian sausage with unique flavor, fragrant and mellow taste and sufficient elasticity is obtained, and is suitable for being eaten by wide consumers in different ages.
Detailed Description
Example 1:
a preparation process of a bean product plain sausage sequentially comprises the following processes:
s1: soaking in water again, heating water to 60 ℃, adding baking soda, adding the crushed soybean products for soaking for 30 minutes after the added baking soda is fully dissolved, wherein the mass ratio of the alkaline additive to the raw materials is 1:1000.
s2: chopping and crushing, namely chopping the soaked bean product raw materials for 3 minutes at a low speed, and uniformly crushing the bean product raw materials with different sizes to obtain bean product crushed materials with uniform sizes.
S3: raw materials are proportioned, seasonings are added, chopping is carried out for 1 minute at a high speed, and the bean product crushed aggregates and the seasonings are fully mixed, so that the raw materials obtain the bottom taste.
S4: shaping, namely firstly extruding the uniformly mixed raw materials into sausage shapes, secondly carrying out primary shaping on the outer surface of the plain sausage by constant-temperature heating, and finally carrying out integral shaping on the plain sausage by secondary shaping and preventing the plain sausage from puffing;
in the primary shaping step, the plain sausage is heated at a constant temperature, the surface of the plain sausage is heated by heat conduction, the temperature during constant temperature heating is 125 ℃, and the heating time is 4s, so that the outer surface of the plain sausage is solidified and has elasticity;
in the secondary shaping step, the primary shaped plain sausage is heated to 110 ℃ for 2min, cooled to 70 ℃ for 5min, heated to 90 ℃ for 1min again, cooled to 80 ℃ for the next step;
in the secondary shaping step, microwaves are used for heating the whole sausage, and in the cooling process, the microwave heating is stopped and low-temperature cold air is blown for cooling, so that the inside of the sausage is solidified and has elasticity.
S5: boiling, adding tap water into a boiling pool, heating to boil, wrapping the shaped plain sausage with wrapping cloth, soaking the wrapped plain sausage in hot water for 40 min, and disassembling the wrapping cloth after soaking.
S6: marinating, namely putting the steamed sausage into marinade prepared in advance, marinating the sausage into the bottom flavor, and increasing the taste abundance of the product.
Example 2:
a preparation process of a bean product plain sausage sequentially comprises the following processes:
s1: soaking in water again, heating water to 60 ℃, adding baking soda, adding the crushed soybean products for soaking for 30 minutes after the added baking soda is fully dissolved, wherein the mass ratio of the alkaline additive to the raw materials is 1:1000.
s2: chopping and crushing, namely chopping the soaked bean product raw materials for 3 minutes at a low speed, and uniformly crushing the bean product raw materials with different sizes to obtain bean product crushed materials with uniform sizes.
S3: raw materials are proportioned, seasonings are added, chopping is carried out for 1 minute at a high speed, and the bean product crushed aggregates and the seasonings are fully mixed, so that the raw materials obtain the bottom taste.
S4: shaping, namely firstly extruding the uniformly mixed raw materials into sausage shapes, secondly carrying out primary shaping on the outer surface of the plain sausage by constant-temperature heating, and finally carrying out integral shaping on the plain sausage by secondary shaping and preventing the plain sausage from puffing;
in the primary shaping step, the plain sausage is heated at a constant temperature, the surface of the plain sausage is heated by heat conduction, the temperature during constant temperature heating is 125 ℃, and the heating time is 4s, so that the outer surface of the plain sausage is solidified and has elasticity;
in the secondary shaping step, the primary shaped plain sausage is heated to 110 ℃ for 2min, cooled to 70 ℃ for 5min, heated to 90 ℃ for 1min again, cooled to 80 ℃ for the next step;
in the secondary shaping step, the high-pressure digester is used for heating in water bath, and the plate heat exchanger is used for carrying out rapid exchange cooling or heating on water in the high-pressure digester, so that the inside of the plain sausage is solidified and has elasticity.
S5: boiling, adding tap water into a boiling pool, heating to boil, wrapping the shaped plain sausage with wrapping cloth, soaking the wrapped plain sausage in hot water for 40 min, and disassembling the wrapping cloth after soaking.
S6: marinating, namely putting the steamed sausage into marinade prepared in advance, marinating the sausage into the bottom flavor, and increasing the taste abundance of the product.
Example 3:
a preparation process of a bean product plain sausage sequentially comprises the following processes:
s1: soaking in water again, heating water to 60 ℃, adding baking soda, adding the crushed soybean products for soaking for 30 minutes after the added baking soda is fully dissolved, wherein the mass ratio of the alkaline additive to the raw materials is 1.5:1000.
s2: chopping and crushing, namely chopping the soaked bean product raw materials for 3 minutes at a low speed, and uniformly crushing the bean product raw materials with different sizes to obtain bean product crushed materials with uniform sizes.
S3: raw materials are proportioned, seasonings are added, chopping is carried out for 1 minute at a high speed, and the bean product crushed aggregates and the seasonings are fully mixed, so that the raw materials obtain the bottom taste.
S4: shaping, namely firstly extruding the uniformly mixed raw materials into sausage shapes, secondly carrying out primary shaping on the outer surface of the plain sausage by constant-temperature heating, and finally carrying out integral shaping on the plain sausage by secondary shaping and preventing the plain sausage from puffing;
in the primary shaping step, the plain sausage is heated at a constant temperature, the surface of the plain sausage is heated by heat conduction, the temperature during constant temperature heating is 127 ℃, and the heating time is 5s, so that the outer surface of the plain sausage is solidified and has elasticity;
in the secondary shaping step, the primary shaped plain sausage is heated to 115 ℃ for 3min, cooled to 80 ℃ for 7min, heated to 95 ℃ for 2min again, cooled to 80 ℃ for the next step;
in the secondary shaping step, the high-pressure digester is used for heating in water bath, and the plate heat exchanger is used for carrying out rapid exchange cooling or heating on water in the high-pressure digester, so that the inside of the plain sausage is solidified and has elasticity.
S5: boiling, adding tap water into a boiling pool, heating to boil, wrapping the shaped plain sausage with wrapping cloth, soaking the wrapped plain sausage in hot water for 40 min, and disassembling the wrapping cloth after soaking.
S6: marinating, namely putting the steamed sausage into marinade prepared in advance, marinating the sausage into the bottom flavor, and increasing the taste abundance of the product.
Example 4:
a preparation process of a bean product plain sausage sequentially comprises the following processes:
s1: soaking in water again, heating water to 60 ℃, adding baking soda, adding the crushed soybean products for soaking for 30 minutes after the added baking soda is fully dissolved, wherein the mass ratio of the alkaline additive to the raw materials is 2:1000.
s2: chopping and crushing, namely chopping the soaked bean product raw materials for 3 minutes at a low speed, and uniformly crushing the bean product raw materials with different sizes to obtain bean product crushed materials with uniform sizes.
S3: raw materials are proportioned, seasonings are added, chopping is carried out for 1 minute at a high speed, and the bean product crushed aggregates and the seasonings are fully mixed, so that the raw materials obtain the bottom taste.
S4: shaping, namely firstly extruding the uniformly mixed raw materials into sausage shapes, secondly carrying out primary shaping on the outer surface of the plain sausage by constant-temperature heating, and finally carrying out integral shaping on the plain sausage by secondary shaping and preventing the plain sausage from puffing;
in the primary shaping step, the plain sausage is heated at a constant temperature, the surface of the plain sausage is heated by heat conduction, the temperature during constant temperature heating is 130 ℃, and the heating time is 6s, so that the outer surface of the plain sausage is solidified and has elasticity;
in the secondary shaping step, the primary shaped plain sausage is heated to 120 ℃ for 4min, cooled to 90 ℃ for 8min, heated to 100 ℃ for 3min again, cooled to 80 ℃ for the next step;
in the secondary shaping step, the high-pressure digester is used for heating in water bath, and the plate heat exchanger is used for carrying out rapid exchange cooling or heating on water in the high-pressure digester, so that the inside of the plain sausage is solidified and has elasticity.
S5: boiling, adding tap water into a boiling pool, heating to boil, wrapping the shaped plain sausage with wrapping cloth, soaking the wrapped plain sausage in hot water for 40 min, and disassembling the wrapping cloth after soaking.
S6: marinating, namely putting the steamed sausage into marinade prepared in advance, marinating the sausage into the bottom flavor, and increasing the taste abundance of the product.
Table 1: specific implementation conditions of each example and comparative example are as follows:
characterization:
table 2: the tissue state of the plain sausage prepared in this example and comparative example was detected using a texture analyzer;
from the experimental results in the table above, it can be seen that: the plain sausage prepared by the method has good chewing property, recovery property, cohesion and hardness, and is suitable for people of all ages to eat.
The internal structure of the bean product is changed by adding baking soda, so that the crushed bean products are connected with each other to form a whole, and the internal connection is tight through the subsequent shaping step, so that the cohesiveness of the plain sausage is improved.
Through primary shaping and secondary shaping for the plain intestines solidification and increase the elasticity of plain intestines, make plain intestines obtain good chewiness and resilience, through changing the heating temperature, prevent that sodium bicarbonate from because of the too fast and quick reaction of heating, make plain intestines puffing, maintain the stability of plain intestines shape.
In this specification, each embodiment is described in a progressive manner, and identical and similar parts of each embodiment are all referred to each other, and each embodiment mainly describes differences from other embodiments. In particular, for system embodiments, since they are substantially similar to method embodiments, the description is relatively simple, as relevant to see a section of the description of method embodiments.
The foregoing is merely exemplary of the present application and is not intended to limit the present application. Various modifications and variations of the present application will be apparent to those skilled in the art. Any modification, equivalent replacement, improvement, etc. which come within the spirit and principles of the application are to be included in the scope of the claims of the present application.
Claims (5)
1. A preparation process of a bean product plain sausage is characterized by sequentially comprising the steps of rehydration soaking, chopping and crushing, raw material proportioning, shaping, stewing and marinating;
in the re-soaking step, an alkaline additive is added;
the shaping step sequentially comprises the following steps: extrusion shaping, primary shaping and secondary shaping, wherein the primary shaping is used for shaping the outer part of the plain sausage by heating; the secondary shaping is carried out by changing the heating temperature to shape the whole sausage and prevent the sausage from puffing; in the primary shaping step, the constant-temperature heating temperature is 125-130 ℃ and the heating time is 4-6s; in the secondary shaping step, the primary shaped plain sausage is firstly heated to 110-120 ℃ for 2-4min, cooled to 70-90 ℃ for 5-8min, heated to 90-100 ℃ for 1-3min again, cooled to 80 ℃ for the next step; in the secondary shaping step, a high-pressure digester is used for heating in a water bath, so that the inside of the plain sausage is solidified and has elasticity; in the secondary shaping step, microwaves are used for heating the whole of the plain sausage, so that the inside of the plain sausage is solidified and has elasticity; the mass ratio of the alkaline additive to the raw materials is (1-2): 1000.
2. the process for preparing the soy product vegetarian sausage according to claim 1, which is characterized in that: in the primary shaping step, the plain sausage is heated at constant temperature, and the surface of the plain sausage is heated by heat conduction, so that the outer surface of the plain sausage is solidified and has elasticity.
3. The process for preparing the soy product vegetarian sausage according to claim 1, which is characterized in that: in the secondary shaping step, the primary shaped plain sausage is heated to 115 ℃ for 3min, cooled to 80 ℃ for 7min, heated to 100 ℃ for 2min again, and cooled to 80 ℃ for the next step.
4. The process for preparing the soy product vegetarian sausage according to claim 1, which is characterized in that: the alkaline additive is one or two of soda and small soda.
5. The process for preparing the vegetarian sausage of claim 1 comprising the following steps in order:
s1: soaking in water again, heating water to 60 ℃, adding an alkaline additive, adding the crushed bean products after the alkaline additive is fully dissolved, and soaking for 30 minutes;
s2: chopping and crushing, namely chopping the soaked bean product raw materials at a low speed for 3 minutes, and uniformly crushing the bean product raw materials with different sizes to obtain bean product crushed materials with uniform sizes;
s3: raw material proportioning, adding a flavoring, chopping at a high speed for 1 minute, and fully mixing the bean product crushed aggregates with the flavoring;
s4: shaping, namely firstly extruding the uniformly mixed raw materials into sausage shapes, secondly carrying out primary shaping on the outer surface of the plain sausage by constant-temperature heating, and finally carrying out integral shaping on the plain sausage by secondary shaping and preventing the plain sausage from puffing;
s5: boiling, namely adding tap water into a boiling pool, heating to boil, wrapping the shaped plain sausage with wrapping cloth, soaking the wrapped plain sausage in hot water for 40 minutes, and disassembling the wrapping cloth after soaking;
s6: marinating, namely putting the steamed sausage into marinade prepared in advance, marinating the sausage into the bottom flavor, and increasing the taste abundance of the product.
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| US6602534B1 (en) * | 1999-01-22 | 2003-08-05 | Bush Brothers & Company | Process for enhancing the starch gelation in legumes |
| TW201416007A (en) * | 2012-10-31 | 2014-05-01 | Food Industry Res & Dev Inst | Method for manufacturing vegetarian meat and vegetarian meat |
| CN103783374A (en) * | 2012-10-31 | 2014-05-14 | 财团法人食品工业发展研究所 | Method for manufacturing vegetarian meat and vegetarian meat |
| CN105767905A (en) * | 2016-03-04 | 2016-07-20 | 佛山市聚成生化技术研发有限公司 | Anti-aging vegetarian meat and preparation method thereof |
| CN107439698A (en) * | 2017-08-24 | 2017-12-08 | 合肥市福来多食品有限公司 | A kind of processing method of portable instant preserved dried beancurd |
| CN109497168A (en) * | 2018-12-29 | 2019-03-22 | 金菜地食品股份有限公司 | A kind of preparation method of element intestines |
| CN112167425A (en) * | 2020-09-30 | 2021-01-05 | 中国肉类食品综合研究中心 | Vegetable protein dried meat and processing method thereof |
| CN112772851A (en) * | 2021-01-29 | 2021-05-11 | 宁夏兴豆缘豆制品有限公司 | Preparation method of bean product |
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