CN1568815A - Lean meat-like food made from peanut and production technique thereof - Google Patents
Lean meat-like food made from peanut and production technique thereof Download PDFInfo
- Publication number
- CN1568815A CN1568815A CNA2004100377432A CN200410037743A CN1568815A CN 1568815 A CN1568815 A CN 1568815A CN A2004100377432 A CNA2004100377432 A CN A2004100377432A CN 200410037743 A CN200410037743 A CN 200410037743A CN 1568815 A CN1568815 A CN 1568815A
- Authority
- CN
- China
- Prior art keywords
- peanut
- plain
- lean meat
- food
- toppings
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention provides a lean meat-like food made from peanut and production technique thereof, wherein the lean meat-like food comprises protein powder segregated from peanuts, flour and moisture.
Description
Technical field
What the present invention relates to is the production technology of plain lean meat food and this food of cultivating peanut, and belongs to peanut health food and production process.
Background technology
In China, the peanut place of production mainly concentrates on ground such as Shandong, Henan, Hebei, Anhui Province.Fatty amount is about 50% in the peanut, is only second to sesame, and is higher than rape, soybean and cottonseed.Peanut is mainly based on oil expression, and it is the important source material of China's grease processing industry, and consequence is arranged in national economy.In addition, peanut also contains protein, carbohydrate, nutritional labelings such as vitamin A, B6 and mineral calcium, phosphorus, iron, the material of favourable healths such as the amino acid of eight kinds of needed by human body and unrighted acid, lecithin, carrotene, crude fibre can be provided, and nutritive value never is second to milk, egg or lean meat.Especially Protein content is 25-30% in the peanut, is only second to soybean, and is higher than sesame and rape, cottonseed.Because people are not enough to the nutritive value understanding of peanut, tackle exploitation, the underutilization of peanut mutually.
Summary of the invention
The object of the present invention is to provide the plain lean meat food of cultivating peanut, it has tangible structure of fibrous tissue, and the mouthfeel muscle is tough, flexible, high protein, low fat, low in calories, and provides the peanut that adapts to the various tastes of people plain lean meat food.
Another object of the present invention provides the production technology of the plain lean meat food of peanut, and the structure of peanut vegetable protein tissue is made moderate progress, and is of high nutritive value.
The plain lean meat of peanut of the present invention includes separating protein powder of peanut, Gluten and moisture, its separating protein powder of peanut: Gluten: moisture content (weight part ratio)=10-20: 1-2: 1-2 also has a little salt.
In the plain lean meat of peanut, add monosodium glutamate, white sugar, spicy powder, cumin toppings and become the plain mutton food of peanut.
In the plain lean meat of peanut, add monosodium glutamate, white sugar, spicy powder, ox bone cream toppings and become peanut beef food.
In the plain lean meat of peanut, add monosodium glutamate, white sugar, spicy powder chicken bone cream toppings and become peanut steamed bean curd roll meat product.
In the plain lean meat of peanut, add monosodium glutamate, white sugar, spicy powder pig bone cream toppings and become the plain charcuterie of peanut.
In the plain lean meat of peanut, add monosodium glutamate, white sugar, fish meal or shrimp med toppings and become the plain flesh of fish of peanut or the plain shrimp food of peanut.
The production process of the plain lean meat food of peanut is like this:
1, with separating protein powder of peanut, Gluten raw material and moisture content, part by weight is than being: the ratio of separating protein powder of peanut: Gluten: moisture content=10-20: 1: 1-2 also has a little salt, mixes in agitator, makes it to become loose wet shape material.
2, above-mentioned material is put in the food formation machine processed.The outlet bistrique of this forming machine is selected " two bistriques " for use.Add man-hour, the inlet temperature of control forming machine is 100-120 ℃, and beginning is warmed up to 150-170 ℃ gradually, and outlet temperature reaches 190-210 ℃.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 exit output to material.
3, above-mentioned semi-finished product lowered the temperature, cool off naturally 2-3 hour.
4, with saucepan the later half product of above-mentioned cooling is filled with water and add spices again, aniseed etc. are boiled, and soak 3-4 hour, make its 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 above-mentioned semi-finished product were carried out oil processing and become the plain lean meat goods of peanut.
7, will cross the plain lean meat food compositions of peanut 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 becomes the plain lean meat food of peanut.
Wherein above-mentioned toppings include ox bone cream, chicken bone cream, pig bone cream and fish meal, shrimp med etc., can make the plain lean meat food of the peanut that is fit to the various tastes of people.Its production technology is:
In the plain lean meat of peanut, add monosodium glutamate, white sugar, spicy powder, cumin toppings and become the plain mutton food of peanut.
In the plain lean meat of peanut, add monosodium glutamate, white sugar, spicy powder, ox bone cream toppings and become peanut beef food.
In the plain lean meat of peanut, add monosodium glutamate, white sugar, spicy powder chicken bone cream toppings and become peanut steamed bean curd roll meat product.
In the plain lean meat of peanut, add monosodium glutamate, white sugar, spicy powder pig bone cream toppings and become the plain charcuterie of peanut.
In the plain lean meat of peanut, add monosodium glutamate, white sugar, fish meal or shrimp med toppings and become the plain flesh of fish of peanut or the plain shrimp food of peanut.
In the plain lean meat raw-food material of the peanut provided by the invention composition, separating protein powder of peanut all derives from peanut.It is that peanut is carried out the peanut meal product that obtains after low-temperature defatted, peanut meal is carried out " enzyme process " processes again, therefrom extracts the separating protein powder of peanut product.Gluten extracts from wheat flour and the water-soluble back of separating.The composition of its plain lean meat keep substantially with peanut in the components unchanged that contains.Its obviously has the muscle fibre institutional framework through processing back tool, and the mouthfeel muscle is tough, flexible, high protein, low fat, low in calories, and nutritional labeling and animal meat are basic identical.
The researcher finds, but peanut contains the unsaturated fat of prevention of cardiac, can reduce the content of blood inner cholesterol, the efficient 12%--15% that reaches.In addition, Soluble Fiber in the peanut fiber tissue is when human consumption absorbs, Soluble Fiber can absorb liquid as sponge, expanding into gel then excretes with ight soil, when these objects process small intestines, can contact with courage sweat, draw the cholesterol in the bile, thereby cholesterol is reduced.Also contain in the peanut and enrich microstage and give birth to plain E, can make that platelet deposition reduces in the quantity of vascular wall in the blood, make blood vessel keep soft, the protection blood vessel prevents sclerosis, prevents cardiopathic generation.
Modern medicine study confirms, peanut can be alleviated haemophiliac's bleeding, have antifibrinolysis, promote marrow to make blood platelet, strengthen capillary and shrink function, adjust the effect of clotting factor defective, hemorrhage to various hemorrhagic diseases such as alpastic anemia, hemoptysis of pulmonary tuberculosis, the urinary tract is hemorrhage, the gums oozing of blood, diseases such as traumatic oozing of blood have anastalsis preferably.
Basic identical in order to further specify plain lean meat food nutrient composition of peanut of the present invention and animal meat, select for use the plain thin cattle meat food of peanut through " detection of state food quality monitoring inspection center ", measuring Protein content content is 51.1% (unit gram/gram is expressed as per 100 content that restrain).Can find from " food composition that the Chinese Academy of Agricultural Sciences announces is measured table ", the protein content of animal 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% again.Find out that thus the plain lean meat of peanut provided by the invention is compared with animal " lean meat ", has high protein, low fat, low in calories, a little higher than animal meat of nutritional labeling.
In the plain lean meat making food of the peanut process, separating protein powder of peanut is further improved in its proteinaceous tissue structure of process of food formation machine.Owing in the machine chamber of food formation machine bull, breakaway-element cardan shaft are housed, the peanut tissue protein is subjected to the effect of high temperature hot pressing in process, make protein denaturation, intramolecular space is arranged and is changed, inferior chain in the protein molecule is destroyed, 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 is descended through the temperature jump in high-temperature high-pressure state protein molecular down and produce to a certain degree expanded, cause the peptide chain orientations and be subjected to thermocoagulation generation 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 peanut beef food
With separating protein powder of peanut, Gluten and water, according to defatted protein powder: separating protein powder of peanut: Gluten: moisture content (weight part ratio) is the ratio of 10-20: 1-2: 1-2, also have a little salt, it is carried out mixing and stirring in agitator, make it to become loose wet shape material.Then above-mentioned loose wet shape material is put in the peanut histone 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 190-210 ℃, 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 of crossing behind the oil of peanut adds monosodium glutamate, white sugar, soy sauce, spicy powder and ox bone cream toppings, 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 peanut lean beef food.
According to above-mentioned separating protein powder of peanut: Gluten: moisture content (weight part ratio) is the ratio of 10-20: 1-2: 1-2, can select following proportioning for example:
(1), select the ratio of 1 kilogram in 10 kilograms of separating protein powder of peanut, 1 kilogram of Gluten and water for use, add a little salt again, it is carried out mixing and stirring in agitator, make it to become loose wet shape material.
(2), select the ratio of 2 kilograms in 20 kilograms of separating protein powder of peanut, 2 kilograms of Glutens and water for use, add a little salt again, it is carried out mixing and stirring in agitator, make it to become loose wet shape material.
2, the production technology of the plain mutton food of peanut
" the plain lean meat food of peanut " goods by making in the above-mentioned technological process add monosodium glutamate, white sugar, spicy powder, cumin toppings, and the weight part ratio of its cumin is that 0.2-0.4 stirs, the plain mutton food of peanut is made in vacuum packaging.
3, the production technology of the plain charcuterie of peanut
By in the above-mentioned manufacture craft the plain lean meat food compositions of peanut 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 the plain charcuterie of peanut.
4, the production technology of peanut steamed bean curd roll meat product
According to the plain lean meat food of the peanut 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 the thin chicken meat food of peanut.
5, the production technology of plain flesh of fish flavor of peanut or plain shrimp food
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 of peanut or the plain shrimp food of peanut.
Claims (10)
1, the plain lean meat food of cultivating peanut includes separating protein powder of peanut, Gluten and moisture, it is characterized in that separating protein powder of peanut: Gluten: water (weight part ratio)=10-20: 1-2: 1-2 also has a little salt.
2, the plain lean meat food of peanut according to claim 1 is characterized in that the plain lean meat food of peanut is irregular lean meat species structure of fibrous tissue.
3, the plain lean meat food of peanut according to claim 1, it is characterized in that adding in the plain lean meat of peanut monosodium glutamate, white sugar, spicy powder, ox bone cream toppings becomes peanut beef food.
4, the plain lean meat food of peanut according to claim 1 is characterized in that adding monosodium glutamate, white sugar, spicy powder, chicken bone cream toppings for becoming peanut steamed bean curd roll meat product in the plain lean meat of peanut.
5, the plain lean meat food of peanut according to claim 1 is characterized in that the plain lean meat adding of peanut monosodium glutamate, white sugar, spicy powder, pig bone cream toppings become the plain charcuterie of peanut.
6, the plain lean meat food of peanut according to claim 1 is characterized in that adding monosodium glutamate, white sugar, fish meal or shrimp med toppings at the plain lean meat of peanut becomes the plain flesh of fish of peanut or the plain shrimp food of peanut.
7, the plain lean meat food of peanut according to claim 1, it is characterized in that adding in the plain lean meat of peanut monosodium glutamate, white sugar, spicy powder, cumin toppings becomes the plain mutton food of peanut.
8, the production technology of the plain lean meat food of peanut is characterized in that:
(1), with separating protein powder of peanut, Gluten and water, according to separating protein powder of peanut: Gluten: the ratio of moisture content (weight part ratio)=10-20: 1-2: 1-2 also has a little salt, and mixing and stirring in agitator makes it to become loose wet shape material;
(2), above-mentioned material is put in the food tissue albumen forming machine processed, the outlet bistrique of this forming machine is selected " two bistriques " for use, the inlet temperature of control forming machine is 100-120 ℃, and beginning is warmed up to 150-170 ℃ gradually, and outlet temperature reaches 190-210 ℃; 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), above-mentioned 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, 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 make the plain lean meat goods of peanut;
(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 the plain lean meat food of peanut according to claim 8 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 the plain lean meat food of peanut 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 |
|---|---|---|---|
| CNA2004100377432A CN1568815A (en) | 2004-05-11 | 2004-05-11 | Lean meat-like food made from peanut and production technique thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2004100377432A CN1568815A (en) | 2004-05-11 | 2004-05-11 | Lean meat-like food made from peanut and production technique thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1568815A true CN1568815A (en) | 2005-01-26 |
Family
ID=34481731
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2004100377432A Pending CN1568815A (en) | 2004-05-11 | 2004-05-11 | Lean meat-like food made from peanut and production technique thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1568815A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101878850A (en) * | 2010-06-17 | 2010-11-10 | 山东省花生研究所 | Formula for improving peanut protein gel property and method for preparing gel |
| CN102511645A (en) * | 2012-01-04 | 2012-06-27 | 青岛长寿食品有限公司 | Automatic flavoring production technology for peanut filiform protein |
| CN102551071A (en) * | 2011-12-13 | 2012-07-11 | 青岛长寿食品有限公司 | Peanut vegetarian meat ham and production method thereof |
| CN103005541A (en) * | 2013-01-22 | 2013-04-03 | 合肥工业大学 | Method for manufacturing degreased peanut protein flour reengineering particle leisure food |
| CN105768083A (en) * | 2016-03-24 | 2016-07-20 | 佛山市聚成生化技术研发有限公司 | Seaweed-flavored gluten powder-full vegetarian quick-frozen vegetarian meat and preparation method thereof |
| 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 |
| CN108514125A (en) * | 2018-03-26 | 2018-09-11 | 刘洪武 | A kind of peanut protein element meat and preparation method thereof |
-
2004
- 2004-05-11 CN CNA2004100377432A patent/CN1568815A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101878850A (en) * | 2010-06-17 | 2010-11-10 | 山东省花生研究所 | Formula for improving peanut protein gel property and method for preparing gel |
| CN101878850B (en) * | 2010-06-17 | 2012-05-30 | 山东省花生研究所 | Method for preparing peanut protein gel |
| CN102551071A (en) * | 2011-12-13 | 2012-07-11 | 青岛长寿食品有限公司 | Peanut vegetarian meat ham and production method thereof |
| CN102511645A (en) * | 2012-01-04 | 2012-06-27 | 青岛长寿食品有限公司 | Automatic flavoring production technology for peanut filiform protein |
| CN102511645B (en) * | 2012-01-04 | 2013-07-31 | 青岛长寿食品有限公司 | Automatic flavoring production technology for peanut filiform protein |
| CN103005541A (en) * | 2013-01-22 | 2013-04-03 | 合肥工业大学 | Method for manufacturing degreased peanut protein flour reengineering particle leisure food |
| CN105768083A (en) * | 2016-03-24 | 2016-07-20 | 佛山市聚成生化技术研发有限公司 | Seaweed-flavored gluten powder-full vegetarian quick-frozen vegetarian meat and preparation method thereof |
| 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 |
| CN108514125A (en) * | 2018-03-26 | 2018-09-11 | 刘洪武 | A kind of peanut protein element meat and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1206931C (en) | Artificial lean meat and its production process | |
| Singh et al. | Plant-based meat analogue (PBMA) as a sustainable food: A concise review | |
| RU2322092C2 (en) | Method for manufacturing meat-plant cutlets | |
| CN113017095B (en) | Preparation method and application of corn oil quinoa protein pickering high internal phase emulsion | |
| KR102460066B1 (en) | Artificial meat food composition using vegetable protein, artificial meat and manufacturing method thereof | |
| CN1234990A (en) | Ham sausage and production thereof | |
| KR20070073862A (en) | A soy protein containing food product and process for preparing same | |
| JP2009512444A (en) | Puffed snack products and manufacturing method thereof | |
| CN113647568A (en) | Plant-based artificial meat and preparation method thereof | |
| CN110050845A (en) | The method for making plain meat with protein concentrate | |
| KR20090114804A (en) | Manufacturing method of liver sausage comprising of pork liver | |
| CN1568815A (en) | Lean meat-like food made from peanut and production technique thereof | |
| WO2012160397A1 (en) | Thermally treated products from processed cephalopods and method of production thereof description | |
| CN113080311A (en) | Pet feed based on hermetia illucens and preparation method thereof | |
| CN1108103C (en) | Artificial fat beef fat and processed fat beef thereof | |
| RU2144776C1 (en) | Sausage product manufacture method | |
| JP2849802B2 (en) | Manufacturing method of frozen surimi | |
| Liu et al. | Meat co-products | |
| RU2303881C2 (en) | Method for obtaining of meat product using sludge-and-bone residue | |
| RU2174821C1 (en) | Method of preparing meat farce for producing cooked sausages | |
| RU2793432C1 (en) | Baked turkey product | |
| JP3895133B2 (en) | Meat quality improvement method for cultured fish | |
| US20220217994A1 (en) | Native edestin protein isolate and use as a texturizing ingredient | |
| RU2210262C2 (en) | Method for obtaining uncooked cured sausage products from horseflesh | |
| RU2193331C2 (en) | Food structure-regulating additive for molded products and method of preparing molded products |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |