CN115381084A - Vegetarian chicken claw and preparation method thereof - Google Patents
Vegetarian chicken claw and preparation method thereof Download PDFInfo
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- CN115381084A CN115381084A CN202210851322.1A CN202210851322A CN115381084A CN 115381084 A CN115381084 A CN 115381084A CN 202210851322 A CN202210851322 A CN 202210851322A CN 115381084 A CN115381084 A CN 115381084A
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- vegetarian chicken
- vegetarian
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- 235000011194 food seasoning agent Nutrition 0.000 claims description 6
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- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 4
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- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims description 2
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Images
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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
-
- 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
- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/271—Curdlan; beta-1-3 glucan; Polysaccharides produced by agrobacterium or alcaligenes
-
- 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
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a vegetarian chicken claw and a preparation method thereof. The raw materials comprise konjac flour, starch, glucose, curdlan, alkali substances, beta-carotene and water. The preparation method comprises the following steps: adding konjac flour, starch, glucose and curdlan into water, stirring uniformly, adding an alkaline substance and beta-carotene, stirring uniformly, homogenizing, and determining whether the viscosity of the feed liquid reaches the standard viscosity or not; quantitatively injecting the feed liquid into a mold, heating and molding the mold in an automatic steam tunnel, and demolding after molding; cooling the vegetarian chicken claw by cold air after demolding so as to improve the hardness and brittleness of the vegetarian chicken claw; packaging chicken feet, sterilizing, and storing at room temperature. The vegetarian chicken feet prepared by the invention have strong chewing feeling, and the product has good elasticity and brittleness and weak fishy smell. The preparation method provided by the invention adopts an automatic feeding system, a forming system, a cooling system and a demoulding system, so that the production efficiency of the product is greatly improved.
Description
Technical Field
The invention relates to a vegetarian chicken claw and a preparation method thereof, belonging to the technical field of food processing.
Background
The konjak has unique physiological activity, is not digested and absorbed by human bodies, and has the advantages of losing weight, reducing fat, benefiting intestinal tracts and the like. The konjac glucomannan forms the konjac heat irreversible gel under the alkaline condition, and the property is very suitable for being applied to bionic food. The konjak gel is a bionic vegetarian food prepared by seasoning, is a healthy food with unique taste, and has wide market prospect. Different technological means are used for preparing the konjak gel into the bionic vegetarian food, so that the requirements of people on various functional properties such as food health care and the like at the present stage are met, and the konjak gel is the development trend of the food industry at present.
At present, most of konjak gel products in China are konjak and starch, and by adding calcium hydroxide or sodium carbonate, konjak powder forms a heat irreversible gel principle under an alkaline condition, so that various types of vegetarian foods are prepared. Such as vegetarian abalone, vegetarian sea cucumber, vegetarian kidney flower, maojun tablet and the like. However, the konjak vegetarian food prepared by the individual system has some disadvantages, one is that the alkaline taste and fishy smell of the product are heavy, which affects the taste experience of the product; secondly, the product production is all manual production, the production efficiency of the product is low, and the large-scale production is difficult. The traditional vegetarian food is produced by a plastic silica gel mold, and the complex procedures of manually injecting materials, manually scraping, vacuumizing, cooking and forming, cooling and demoulding and the like are required to complete. At present, the yield of the domestic bionic vegetarian food is low, the price is high, the bionic vegetarian food is mainly limited by processing conditions, and the large-scale production cannot be realized.
The curdlan suspension has the specific colloid characteristics of forming hard and elastic thermally irreversible gel and thermally reversible gel after being heated. The curdlan can be used as gel, structure modifier, thickener, stabilizer, etc. in the preparation of jelly, noodle, hamburger, ham, edible fiber film, fried food, frozen food, low calorie food (diet food), etc., and has effects in improving water holding capacity, viscoelasticity, stability, and thickening.
Disclosure of Invention
The technical problem to be solved by the invention is as follows: a vegetarian chicken claw and its preparation method are provided.
In order to solve the technical problems, the invention provides vegetarian chicken feet, which comprise 0.1-3% of konjac flour, 1-4% of starch, 2-5% of glucose, 2-10% of curdlan, 0.1-0.2% of alkali substances, 0.01-0.02% of beta-carotene and the balance of water.
Preferably, the starch is at least one of corn starch, tapioca starch, potato starch and pea starch.
Preferably, the alkali substance is at least one of sodium bicarbonate, sodium carbonate, calcium hydroxide, sodium bicarbonate, potassium hydroxide, potassium carbonate and trisodium phosphate.
The invention also provides a preparation method of the vegetarian chicken feet, which comprises the following steps:
the first step is as follows: adding konjac flour, starch, glucose and curdlan into water while stirring, adding alkali substances and beta-carotene after uniformly stirring, and continuously uniformly stirring;
the second step: homogenizing the feed liquid prepared in the first step, determining whether the viscosity of the feed liquid reaches the standard viscosity after homogenizing, if so, pumping the feed liquid into a storage tank for standby, and if not, continuing homogenizing;
the third step: quantitatively injecting the feed liquid in the storage tank into a mold through an automatic material injection-molding system, heating and molding the mold in an automatic steam tunnel, and demolding after molding;
the fourth step: cooling the vegetarian chicken claw by cold air after demolding so as to improve the hardness and brittleness of the vegetarian chicken claw;
the fifth step: packaging chicken feet, sterilizing, and storing at room temperature.
Preferably, the stirring speed in the first step is 100-150rpm.
Preferably, the pressure for homogenizing in the second step is 40-200bar, and the temperature is 25-45 ℃; the standard viscosity of the feed liquid after homogenization is not less than 2000cp.
Preferably, the temperature of the steam in the steam tunnel in the third step is 85-110 ℃, and the heating time is 15min.
Preferably, the temperature of the cold air in the fourth step is 10-20 ℃.
Preferably, in the fifth step, the vegetarian chicken feet and water or the flavor seasoning liquid are mixed according to the mass ratio of 7:3, packaging, wherein the packaging material adopts aluminum foil, and packaging in a dark place.
Preferably, the sterilization in the fifth step is specifically: sterilizing at 121 deg.C for 20-40min.
The vegetarian chicken feet prepared by the invention have strong chewing feeling, and the product has good elasticity and brittleness and weak fishy smell. The preparation method provided by the invention adopts an automatic feeding system, a forming system, a cooling system and a demoulding system, so that the production efficiency of the product is greatly improved.
Compared with the prior art, the invention has the beneficial effects that:
1. the vegetarian chicken feet related by the invention have strong chewing feeling, good elastic brittleness and weak fishy smell, and good taste matching degree with real chicken feet. In addition, the vegetarian chicken feet also have the advantages of rich dietary fiber konjak powder, low calorie, zero burden and the like;
2. according to the preparation method of the vegetarian chicken feet, the automatic feeding system, the forming system, the cooling system and the demoulding system are adopted, so that the production efficiency of products is greatly improved, the cost is effectively reduced, the operation is simple, and the cost is low;
3. the invention effectively improves the chewiness and brittleness of the konjak vegetarian chicken claws by changing the texture of the konjak vegetarian food. The invention principle of the product is as follows: the curdlan is of a stacked triple-helix structure, the triple-helix structure can be decomposed into a single-helix structure by adding alkali and heating, irreversible gel is formed at high temperature, and macromolecules can be directly intertwined with each other by adding the curdlan to the konjak vegetarian food to form a reticular structure, so that the toughness and elasticity of the konjak gel are improved, and further the chewing feeling of the konjak gel is improved. The netlike structure of curdlan is perfectly matched with starch, so that the starch aging phenomenon can be improved, the taste of the starch is increased, and finally, the konjak vegetarian food has the advantages of simplicity in operation, lower cost, good chewing feeling and good elasticity and brittleness.
Drawings
FIGS. 1 and 2 are photographs of vegetarian chicken paws prepared according to the present invention;
fig. 3 is a process flow chart of the preparation method of the vegetarian chicken feet provided by the invention.
Detailed Description
In order to make the invention more comprehensible, preferred embodiments are described in detail below with reference to the accompanying drawings.
Example 1
A vegetarian chicken claw and a preparation method thereof:
the formula comprises the following components in parts by weight: 2 parts of konjac flour, 4 parts of cassava starch, 3 parts of glucose, 4 parts of curdlan, 0.2 part of baking soda, 0.01 part of beta-carotene and 100 parts of water.
The preparation method comprises the following steps:
the first step is as follows: weighing the raw materials according to the composition proportion for later use;
the second step is that: adding weighed konjac flour, tapioca starch, glucose and curdlan into water while stirring, and continuously stirring for 20min at the stirring speed of 100rpm. And adding the baking soda and the beta-carotene after stirring, and continuing stirring for 5min until the baking soda and the beta-carotene are fully dissolved and uniformly dispersed.
The third step: and (3) homogenizing the material liquid prepared in the third step, pumping the homogenized material liquid into a storage tank when the homogenizing pressure is 40-200bar, the temperature is 45 ℃ and the viscosity of the homogenized material liquid is more than or equal to 2000cp, and storing for later use.
The fourth step: the feed liquid in the storage tank is quantitatively injected into the die through an automatic material injection-molding system, and the die is heated and molded in an automatic steam tunnel. The steam temperature was 110 ℃ and the run time was 15min. After the vegetarian chicken feet are molded, the mold is automatically opened, and the vegetarian chicken feet are transferred to the conveying belt from the mold.
The fifth step: cooling to improve taste, and rapidly cooling chicken claw with 10-20 deg.C cold wind to improve hardness and brittleness (the obtained chicken claw is shown in figures 1 and 2).
And a sixth step: mixing the vegetarian chicken feet with water according to a mass ratio of 7: and 3, packaging, wherein the product is packaged in an aluminum foil material packaging bag in a dark place.
The seventh step: sterilizing the product at 121 deg.C for 30min, and storing at room temperature.
Example 2
A pickled pepper flavor vegetarian chicken claw and a preparation method thereof are disclosed:
1. preparation of white embryo of vegetarian chicken claw
The formula comprises the following components in parts by weight: 2 parts of konjac flour, 4 parts of cassava starch, 3 parts of glucose, 4 parts of curdlan, 0.2 part of baking soda, 0.01 part of beta-carotene and 100 parts of water.
The preparation method comprises the following steps:
the first step is as follows: weighing the raw materials according to the composition proportion for later use;
the second step is that: adding weighed konjac flour, tapioca starch, glucose and curdlan into water while stirring, and continuously stirring for 20min at the stirring speed of 120rpm. Then adding baking soda and beta-carotene, and continuing stirring for 5min until the baking soda and the beta-carotene are fully dissolved and uniformly dispersed.
The third step: homogenizing the material liquid prepared in the third step at 40-200bar and 40 deg.C. The viscosity of the homogenized feed liquid is more than or equal to 2000cp. And (4) pumping the homogenized material liquid into a storage tank, and storing for later use.
The fourth step: the feed liquid in the storage tank is quantitatively injected into the die through an automatic material injection-molding system, and the die is heated and molded in an automatic steam tunnel. The steam temperature was 105 deg.C, and the run time was 15min. After the vegetarian chicken feet are molded, the mold is automatically opened, and the vegetarian chicken feet are transferred to the conveying belt from the mold.
The fifth step: the vegetarian chicken claws are rapidly cooled by cold air at 15 ℃, so that the hardness and brittleness of the product are improved.
2. Preparation of pickled pepper flavor seasoning liquid
The formula comprises the following components in parts by weight: 30 parts of pickled peppers, 10 parts of chicken essence liquid, 5 parts of high fructose corn syrup, 1.2 parts of edible salt, 2.4 parts of white granulated sugar, 1.1 parts of monosodium glutamate, 1.5 parts of chicken essence, 0.5 part of honey, 0.1 part of white spirit, 0.1 part of table vinegar, 0.1 part of lemon juice and a fixed amount of water of 100 parts.
The preparation method comprises the following steps: adding all the raw materials except water into water while stirring, and continuously stirring until the dissoluble substances are completely dissolved.
3. Preparation of pickled pepper flavor essence chicken feet
Step 1): mixing the vegetarian chicken claw white embryo with pickled pepper flavor seasoning liquid according to the mass ratio of 1:2, and refrigerating and pickling overnight.
Step 2): fishing out the white chicken feet, and mixing the white chicken feet with the pickled pepper flavor seasoning liquid according to the mass ratio of 7: and 3, packaging, wherein the product is packaged by using an aluminum foil packaging bag in a dark place.
Step 3): sterilizing the product at 121 deg.C for 30min, and storing at room temperature.
Claims (10)
1. The vegetarian chicken claw is characterized in that the raw materials comprise, by weight, 0.1-3% of konjac flour, 1-4% of starch, 2-5% of glucose, 2-10% of curdlan, 0.1-0.2% of alkali substances, 0.01-0.02% of beta-carotene and the balance of water.
2. The method of making vegetarian chicken feet according to claim 1 wherein the starch is at least one of corn starch, tapioca starch, potato starch, and pea starch.
3. The method of claim 1, wherein the alkali substance is at least one of sodium bicarbonate, sodium carbonate, calcium hydroxide, sodium bicarbonate, potassium hydroxide, potassium carbonate, and trisodium phosphate.
4. A process for preparing vegetarian chicken feet according to any one of claims 1 to 3, comprising the steps of:
the first step is as follows: adding konjac flour, starch, glucose and curdlan into water while stirring, adding alkali substances and beta-carotene after uniformly stirring, and continuously uniformly stirring;
the second step is that: homogenizing the feed liquid prepared in the first step, determining whether the viscosity of the feed liquid reaches the standard viscosity after homogenization, if so, pumping the feed liquid into a storage tank for later use, and if not, continuing to homogenize;
the third step: quantitatively injecting the feed liquid in the storage tank into a mold through an automatic material injection-molding system, heating and molding the mold in an automatic steam tunnel, and demolding after molding;
the fourth step: cooling the vegetarian chicken claw by cold air after demolding so as to improve the hardness and brittleness of the vegetarian chicken claw;
the fifth step: packaging chicken feet, sterilizing, and storing at room temperature.
5. The method of preparing vegetarian chicken feet according to claim 4 wherein the agitation rate in the first step is from 100 to 150rpm.
6. The method for preparing vegetarian chicken feet according to claim 4, wherein the pressure for homogenization in the second step is 40 to 200bar and the temperature is 25 to 45 ℃; the standard viscosity of the feed liquid after homogenization is not less than 2000cp.
7. The method for preparing vegetarian chicken feet according to claim 4 wherein in the third step the steam in the steam tunnel is at a temperature of 85 to 110 ℃ and the heating time is 15 minutes.
8. The method of preparing vegetarian chicken feet according to claim 4 wherein the temperature of the cold blast of step four is from 10 ℃ to 20 ℃.
9. The method for preparing the vegetarian chicken feet according to claim 4, wherein in the fifth step, the vegetarian chicken feet and water or the flavor seasoning liquid are mixed according to a mass ratio of 7:3, packaging, wherein the packaging material adopts aluminum foil and is packaged in a dark place.
10. The method for preparing vegetarian chicken feet according to claim 4, wherein the sterilization in the fifth step is specifically as follows: sterilizing at 121 deg.C for 20-40min.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202210851322.1A CN115381084A (en) | 2022-07-20 | 2022-07-20 | Vegetarian chicken claw and preparation method thereof |
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| CN202210851322.1A CN115381084A (en) | 2022-07-20 | 2022-07-20 | Vegetarian chicken claw and preparation method thereof |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111387448A (en) * | 2020-03-24 | 2020-07-10 | 浙江上方生物科技有限公司 | Preparation method of high-elasticity vegetarian food |
| CN113273688A (en) * | 2021-05-23 | 2021-08-20 | 上海统益生物科技有限公司 | Vegetarian boneless chicken feet and preparation method thereof |
| CN114287511A (en) * | 2021-12-14 | 2022-04-08 | 福州素天下食品有限公司 | Soybean protein isolate-konjak gum base vegetarian meat and processing method thereof |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111387448A (en) * | 2020-03-24 | 2020-07-10 | 浙江上方生物科技有限公司 | Preparation method of high-elasticity vegetarian food |
| CN113273688A (en) * | 2021-05-23 | 2021-08-20 | 上海统益生物科技有限公司 | Vegetarian boneless chicken feet and preparation method thereof |
| CN114287511A (en) * | 2021-12-14 | 2022-04-08 | 福州素天下食品有限公司 | Soybean protein isolate-konjak gum base vegetarian meat and processing method thereof |
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