CN1505944A - Artificial lean meat and its production process - Google Patents
Artificial lean meat and its production process Download PDFInfo
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- CN1505944A CN1505944A CNA02155272XA CN02155272A CN1505944A CN 1505944 A CN1505944 A CN 1505944A CN A02155272X A CNA02155272X A CN A02155272XA CN 02155272 A CN02155272 A CN 02155272A CN 1505944 A CN1505944 A CN 1505944A
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Abstract
Artificial lean meat is one kind of health food of soybean tissue protein and consists of degreased soybean powder, separated soybean powder, glutamic powder and water. The production process includes mixing material in certain proportion in a stirrer, forming into different shapes in a forming machine, cooling, boiling while adding seasoning, frying in vegetable oil while adding gourmet powder, sugar and seasoning powder, and vacuum packing. The Artificial lean meat product in different tastes has obvious fiber structure, elasticity, high protein content, low fat content, low heat and high nutritive value.
Description
Technical field
What the present invention relates to is a kind of Plain red meat and its preparation method, belongs to the production process of healthy food and this food of textured soybean protein.
Background technology
Gradually to " fairly well-off " development, people's dietary structure also tends to healthization, scientific gradually by " simply having adequate food and clothing " in China.At present, heat and the fat level of taking in food in resident's dietary structure exceed 16.8% and 38.5% of WHO standard's value respectively, and the intake of protein is than WHO standard's value low 18.7%.Therefore, reduce heat and fat, increasing protein intake is the problem that China resident dietary structure is further improved.
Summary of the invention
The object of the present invention is to provide a kind of plain lean meat, it has tangible structure of fibrous tissue, and the mouthfeel muscle is tough, flexible, high protein, low fat, low in calories, and the plain lean meat food that adapts to the various tastes of people is provided.
Another object of the present invention provides the production technology of plain lean meat, and the vegetable protein tissue is made moderate progress, and is of high nutritive value.
Plain lean meat of the present invention includes defatted protein powder, soybean isolate protein powder, paddy amine powder and moisture, also has a little salt.Its defatted protein powder: soybean isolate protein powder: paddy amine powder: moisture content (weight part ratio)=2-5: 1-2: 1-2: 2-3.
Add monosodium glutamate, white sugar, spicy powder, cumin toppings in the plain lean meat and become plain mutton.
Add monosodium glutamate, white sugar, spicy powder, ox bone cream toppings in the plain lean meat and become beef.
Add monosodium glutamate, white sugar, spicy powder chicken bone cream toppings in the plain lean meat and become steamed bean curd roll meat.
Add monosodium glutamate, white sugar, spicy powder pig bone cream toppings in the plain lean meat and become plain pork.
Add monosodium glutamate, white sugar, fish meal or shrimp med toppings in the plain lean meat and become the plain flesh of fish or plain shrimp.
The production process of plain lean meat is such:
1,, also has a little salt with defatted protein powder, soybean isolate protein powder, three kinds of raw materials of paddy amine powder and moisture content.Part by weight is than being defatted protein powder: soybean isolate protein powder: paddy amine powder: the ratio of moisture content=2-5: 1-2: 1-2: 2-3 mixes in agitator, makes it to become loose wet shape material.
2, above-mentioned material is put in textured soybean protein's forming machine equipment processed." two bistriques " selected in the outlet of this forming machine for use.Add man-hour, the inlet temperature of control forming machine is 100-120 ℃, is warmed up to 150-170 ℃ gradually from import, and outlet temperature reaches 180-220 ℃.By the high temperature extruding of forming machine, at the semi-finished product of the irregular lean meat species structure of fibrous tissue of head outlet output to material.
3, semi-finished product carry out nature cooling, cooling.
4, with saucepan above-mentioned half product is filled with water and add spices again, aniseed etc. are boiled, and soak 3-4 hour, make semi-finished product inject " spiced flavor ".
5, pull the semi-finished product of spiced flavor out, in drier, dry and dewater, and to keep the content of its moisture be about 10%.
6, select for use vegetable oil that semi-finished product were carried out oil processing and become plain lean meat goods.
7, will cross plain lean meat goods behind the oil and add monosodium glutamate, white sugar and toppings and stir, the weight part ratio of its toppings is 0.2-0.4, and last vacuum packet is dressed up bag.
Wherein toppings include the plain lean meat that ox bone cream, chicken bone cream, pig bone cream and fish meal, shrimp med etc. are made various tastes.
When making plain mutton, only add in plain lean meat goods that monosodium glutamate, white sugar, spicy powder, cumin toppings stir, plain mutton is made in vacuum packaging.
Followingly from the food composition mensuration table that the Chinese Academy of Agricultural Sciences announces, select for use the composition numeral of relevant " protein " and " lysine " to compare:
The protein content of thin cattle meat is 18.9, the protein content of the protein content 20.8 of lean pork, chicken is 25.8, the protein content of egg is 12.7, and measure by its same mensuration means, the protein content of its plain lean meat was 46.18 (the unit gram is represented per 100 content that restrain).
Equally, the content of the lysine of thin cattle meat is 1440, the lysine content of lean pork is 1829, the lysine content of egg is 715, and the lysine component content 3035 of plain lean meat (unit milligram/gram is seen attached list).Find out that thus plain lean meat provided by the invention is compared with animal " lean meat ", has high protein, low fat, low in calories, nutritional labeling is higher than animal meat.
In the plain lean meat material composition provided by the invention, defatted protein powder and soybean isolate protein powder all derive from soy food product.Defatted protein powder is that soybean is carried out the dregs of beans product that obtains after low-temperature defatted.Soybean isolate protein powder is that the dregs of beans after the degreasing is carried out the product that " enzyme process " processes is therefrom extracted.Paddy amine powder extracts from wheat flour and the water-soluble back of separating.The composition of its plain lean meat keeps the components unchanged with soybean substantially.It has tangible muscle fibre institutional framework, and the mouthfeel muscle is tough, flexible, high protein, low fat, low in calories, and nutritional labeling and animal meat are basic identical; Be that 18 seed amino acids, the especially needed by human that contain in the soybean 8 seed amino acid content that can not synthesize alone again are high especially.Glutamic acid that comprises in the food and lecithin are the brain tonic good merchantable brands.Lecithin in the food, calcium, potassium, vitamin and saponin(e etc. can be eliminated blood cholesterol, the protection cardiovascular health.
Soybean isolate protein powder and defatted protein powder in the plain lean meat composition, in the process of forming machine, the proteinaceous tissue structure is further improved.Being equipped with in the machine chamber of forming machine equipment and stirring cardan shaft is bull, breakaway-element cardan shaft.The structure of textured soybean protein in process owing to be subjected to the effect of high temperature hot pressing, makes protein denaturation, and intramolecular space is arranged and changed, and the inferior chain in the protein molecule is destroyed, and peptide chain structure is loose, and is easy to extend.Protein in degenerative process owing to be subjected to the effect of directed cardan shaft power, protein molecule orientations and further solidifying.Be subjected to water-cooled cooling in the exit, it descended and to a certain degree expanded of generation through the temperature jump in high-temperature high-pressure state protein molecular down.Its crucial problem is that product is before head, the proteinaceous tissue structure is in the degenerative process, but do not finish the height sex change as yet, this moment, the protein hydrophily was better, take advantage of time chain reaction force attenuation between this degenerative process protein molecule, peptide chain is easy to stretch and is subjected to the directive force effect, and active force is to the peptide chain effect of stretching, and causes the peptide chain orientations and is subjected to thermocoagulation to produce the systematism structure.So the plain lean meat that presents in shaping head exit is irregular lean meat species institutional framework, and is identical as the filamentary structure of animal " lean meat ", so be called " plain lean meat ".
Embodiment
1, the production technology of beef
With defatted protein powder, soybean isolate protein powder, paddy amine powder and water, also has a little salt.According to defatted protein powder: soybean isolate protein powder: paddy amine powder: moisture content (weight part ratio) is the ratio of 2-5: 1-2: 1-2: 2-3, and it is carried out mixing and stirring in agitator, makes it to become loose wet shape material.Then above-mentioned loose wet shape material is put in textured soybean protein's forming machine equipment and processed.The inlet temperature of control forming machine is 100-120 ℃, and beginning is warmed up to 150-170 ℃ gradually, and outlet temperature reaches 180-220 ℃, and forming machine head coolant water temperature remains on 40-50 ℃.Make the semi-finished product of irregular lean meat species structure of fibrous tissue in two bistrique exits of head.After these semi-finished product cool off naturally, lower the temperature, with saucepan above-mentioned half product is filled with water and add spices, aniseed etc. are boiled, and soak 3-4 hour, make semi-finished product inject " spiced flavor "; Pull the semi-finished product of spiced flavor out, dewater in seperator drying and maintenance water content are about 10%.Select for use vegetable oil to cross oil processing at last, the plain lean meat behind the oil adds monosodium glutamate, white sugar, soy sauce, spicy powder and ox bone cream toppings excessively, and the weight part ratio of its ox bone cream is that 0.2-0.4 stirs, and last vacuum packet is dressed up bag and made lean beef.
2, the production technology of plain mutton
By " plain lean meat " goods of making in the above-mentioned technological process, add monosodium glutamate, white sugar, spicy powder, cumin toppings, the weight part ratio of its cumin is that 0.2-0.4 stirs, plain mutton is made in vacuum packaging.
3, the production technology of plain pork
By in the above-mentioned manufacture craft plain lean meat goods being added monosodium glutamate, white sugar, spicy powder and pig bone cream toppings, the weight part ratio of its pig bone cream is that 0.2-0.4 stirs, and last vacuum packet is dressed up bag and made plain pork.
4, the production technology of steamed bean curd roll meat
According to the plain lean meat of making in the above-mentioned manufacturing process, add monosodium glutamate, white sugar, spicy powder and chicken bone cream toppings, the weight part ratio of its toppings is that 0.2-0.4 stirs, last vacuum packet is dressed up bag and is made thin chicken.
5, the production technology of plain flesh of fish flavor or plain shrimp
Add monosodium glutamate, white sugar, fish meal or shrimp med toppings according to the plain lean meat of making in the above-mentioned manufacturing process, the weight part ratio of its toppings is that 0.2-0.4 stirs, and last vacuum packet is dressed up bag and made the plain flesh of fish or plain shrimp.
Claims (10)
1, a kind of plain lean meat is characterized in that it includes defatted protein powder, soybean isolate protein powder, paddy amine powder and moisture, also has a little salt; Its defatted protein powder: soybean isolate protein powder: paddy amine powder: water (weight part ratio)=2-5: 1-2: 1-2: 2-3.
2, plain lean meat according to claim 1 is characterized in that plain lean meat is irregular lean meat species structure of fibrous tissue.
3, plain lean meat according to claim 1, it is characterized in that adding in the plain lean meat monosodium glutamate, white sugar, spicy powder, ox bone cream toppings becomes beef.
4, plain lean meat according to claim 1 is characterized in that adding in the plain lean meat monosodium glutamate, white sugar, spicy powder, chicken bone cream toppings for becoming steamed bean curd roll meat.
5, plain lean meat according to claim 1 is characterized in that plain lean meat adding monosodium glutamate, white sugar, spicy powder, pig bone cream toppings become plain pork.
6, plain lean meat according to claim 1 is characterized in that adding monosodium glutamate, white sugar, fish meal or shrimp med toppings at plain lean meat becomes the plain flesh of fish or plain shrimp.
7, plain lean meat according to claim 1, it is characterized in that adding in the plain lean meat monosodium glutamate, white sugar, spicy powder, cumin toppings becomes plain mutton.
8, a kind of production technology of plain lean meat is characterized in that:
(1), with defatted protein powder, soybean isolate protein powder, paddy amine powder and water and a little salt, according to defatted protein powder: soybean isolate protein powder: paddy amine powder: the ratio of moisture content (weight part ratio)=2-5: 1-2: 1-2: 2-3, mixing and stirring in agitator makes it to become loose wet shape material;
(2), above-mentioned material put in textured soybean protein's forming machine equipment processes, " two bistriques " selected in the exit of this forming machine for use.The inlet temperature of control forming machine is 100-120 ℃, begins to be warmed up to gradually 150-170 ℃ from import, and outlet temperature reaches 180-220 ℃; By the high temperature extruding of forming machine, at the semi-finished product of the irregular lean meat species structure of fibrous tissue of head outlet output to material;
(3), semi-finished product are carried out nature cooling, cooling;
(4), with saucepan above-mentioned half product is filled with water and adds spices again, aniseed etc. are boiled, and soak 3-4 hour, make semi-finished product inject " spiced flavor ";
(5), pull the semi-finished product of spiced flavor out, the drying that dewaters, the content that keeps its moisture is about 10%;
(6), select for use vegetable oil that semi-finished product were carried out oil processing and make plain lean meat goods;
(7), cross plain lean meat goods behind the oil and add monosodium glutamate, white sugar and toppings and stir, really be packaged into bag at last.
9, the production technology of a kind of plain lean meat according to claim 2 is characterized in that toppings include ox bone cream, chicken bone cream, pig bone cream, fish meal and shrimp med or are the cumin toppings.
10, the production technology of a kind of plain lean meat according to claim 9, the weight part ratio that it is characterized in that toppings is 0.2-0.4.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB02155272XA CN1206931C (en) | 2002-12-12 | 2002-12-12 | Artificial lean meat and its production process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB02155272XA CN1206931C (en) | 2002-12-12 | 2002-12-12 | Artificial lean meat and its production process |
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| CN1505944A true CN1505944A (en) | 2004-06-23 |
| CN1206931C CN1206931C (en) | 2005-06-22 |
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| CNB02155272XA Expired - Fee Related CN1206931C (en) | 2002-12-12 | 2002-12-12 | Artificial lean meat and its production process |
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|---|---|---|---|---|
| CN101142989B (en) * | 2007-11-02 | 2010-11-10 | 于文英 | Technology for preparing soybean protein deep processing food |
| CN101322546B (en) * | 2008-07-15 | 2011-12-14 | 河南京华食品科技开发有限公司 | Method for preparing non-meat powder of pork braised in soy sauce from degreasing soybean meal and yeast extract |
| CN101322548B (en) * | 2008-07-15 | 2012-01-04 | 河南京华食品科技开发有限公司 | Method for preparing non-meat meat incense powder from degreasing soybean meal and yeast extract |
| CN101322545B (en) * | 2008-07-15 | 2012-01-11 | 河南京华食品科技开发有限公司 | Method for preparing non-meat mutton powder from degreasing soybean meal |
| CN101322547B (en) * | 2008-07-15 | 2012-05-02 | 河南京华食品科技开发有限公司 | Method for preparing non-meat-source beef braised in soy sauce powder from defatted soybean meal and yeast extract |
| CN101322544B (en) * | 2008-07-15 | 2012-06-27 | 河南京华食品科技开发有限公司 | Method for preparing non-meat roast chicken powder and duck powdered meat from degreasing soybean meal |
| CN103005000A (en) * | 2013-01-08 | 2013-04-03 | 四川南溪徽记食品有限公司 | Method for preparing vegetable beef food |
| CN103444908A (en) * | 2013-09-25 | 2013-12-18 | 四川南溪徽记食品有限公司 | Hot pepper mock meat food and preparing method thereof |
| CN103766576A (en) * | 2012-10-22 | 2014-05-07 | 李康伟 | Production method for freeze-dried meat product |
| CN104171016A (en) * | 2014-07-21 | 2014-12-03 | 陈嵘 | Chicken-leg-shaped vegetable dish and preparation method thereof |
| CN104207035A (en) * | 2014-09-23 | 2014-12-17 | 河南中豫控股有限公司 | Non-beany high protein meat-like vegetarian food and preparation method thereof |
| CN104397208A (en) * | 2014-12-25 | 2015-03-11 | 重庆市弘久食品有限公司 | Processing method of spicy vegetarian meat |
| CN104430939A (en) * | 2014-12-25 | 2015-03-25 | 重庆市弘久食品有限公司 | Method for processing barbecued meat analogue |
| CN105028670A (en) * | 2015-08-06 | 2015-11-11 | 安徽兴程食品有限责任公司 | Spicy vegetarian meat |
| CN105145863A (en) * | 2015-09-28 | 2015-12-16 | 嘉兴市新世纪旅游食品有限公司 | Textured-soybean-protein-based method for preparing leisure vegetable beef slices |
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| CN105379943A (en) * | 2015-12-07 | 2016-03-09 | 嘉兴市鸿翔食品有限公司 | Process using organized soybean drawing protein to prepare meat analogue |
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-
2002
- 2002-12-12 CN CNB02155272XA patent/CN1206931C/en not_active Expired - Fee Related
Cited By (39)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101142989B (en) * | 2007-11-02 | 2010-11-10 | 于文英 | Technology for preparing soybean protein deep processing food |
| CN101322546B (en) * | 2008-07-15 | 2011-12-14 | 河南京华食品科技开发有限公司 | Method for preparing non-meat powder of pork braised in soy sauce from degreasing soybean meal and yeast extract |
| CN101322548B (en) * | 2008-07-15 | 2012-01-04 | 河南京华食品科技开发有限公司 | Method for preparing non-meat meat incense powder from degreasing soybean meal and yeast extract |
| CN101322545B (en) * | 2008-07-15 | 2012-01-11 | 河南京华食品科技开发有限公司 | Method for preparing non-meat mutton powder from degreasing soybean meal |
| CN101322547B (en) * | 2008-07-15 | 2012-05-02 | 河南京华食品科技开发有限公司 | Method for preparing non-meat-source beef braised in soy sauce powder from defatted soybean meal and yeast extract |
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| CN103005000B (en) * | 2013-01-08 | 2014-04-16 | 四川南溪徽记食品有限公司 | Method for preparing vegetable beef food |
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| CN105028670A (en) * | 2015-08-06 | 2015-11-11 | 安徽兴程食品有限责任公司 | Spicy vegetarian meat |
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| CN105851457A (en) * | 2016-04-01 | 2016-08-17 | 陈玉海 | Zinc supplementing soybean protein beef flavored vegetable steak and preparation method thereof |
| CN105851251A (en) * | 2016-04-01 | 2016-08-17 | 陈玉海 | Selenium supplementing soybean protein beef flavored vegetable steak and preparation method thereof |
| CN105660988A (en) * | 2016-04-01 | 2016-06-15 | 陈玉海 | Soy protein-based leisure vegetarian beefsteak and preparation method thereof |
| CN106106807A (en) * | 2016-07-28 | 2016-11-16 | 刘丁山 | Semen sojae atricolor makes the method formula of element meat |
| CN106690329A (en) * | 2016-12-06 | 2017-05-24 | 三门峡市美乐福大豆加工专用设备有限公司 | Processing process for producing vegetarian meat with high-temperature meal |
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| Publication number | Publication date |
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| CN1206931C (en) | 2005-06-22 |
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Assignee: Qiqihar Ruisheng Food Manufacturing Co., Ltd. Assignor: Liu Dingshan Contract fulfillment period: 2009.3.10 to 2014.3.9 contract change Contract record no.: 2009230000023 Denomination of invention: Artificial lean meat and its production process Granted publication date: 20050622 License type: Exclusive license Record date: 2009.5.15 |
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