CN103719876A - Maigre ham sausage and preparation method thereof - Google Patents
Maigre ham sausage and preparation method thereof Download PDFInfo
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- CN103719876A CN103719876A CN201310752549.1A CN201310752549A CN103719876A CN 103719876 A CN103719876 A CN 103719876A CN 201310752549 A CN201310752549 A CN 201310752549A CN 103719876 A CN103719876 A CN 103719876A
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
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- 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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Abstract
The invention discloses a maigre ham sausage and a preparation method thereof. The maigre ham sausage consists of the following raw materials: textured soybean proteins, ice water, vegetable oil, Konjac powder, albumen powder, modified starch, table salt, white granulated sugar, monosodium glutamate, I+G, maigre meat essence, whey proteins, powdered soy, caramel pigment and TBHQ (Tert-Butyl Hydroquinone). The preparation method comprises the following steps: rehydrating; dehydrating; threading; mixing; filling; cooking and sterilizing; and detecting and putting in a warehouse. The maigre ham sausage disclosed by the invention has the characteristics that by taking textured soybean proteins, Konjac powder, albumen powder and vegetable oil as main raw materials to replace animal meat, besides animal nutritional components, the maigre ham sausage further reduces the fat content of animal, so that the maigre ham sausage is more beneficial to human health; konjac has a certain health-care function, and no nitrite is added; the maigre ham sausage has the characteristics of fine and smooth meat, fresh and tender taste, convenience in carrying, simplicity in eating and long fresh and tender, and is deeply welcomed by massive consumers; the preparation process is simple in flow, the raw materials are cheaper, and the maigre ham sausage is easy to be produced on a large scale.
Description
Technical field
The invention belongs to a kind of ham sausage manufacture field, be specifically related to a kind of vegetarian ham intestines and preparation method thereof.
Background technology
Textured soybean protein is mixed the soy meal of defatted soybean, 70% albumen, soybean protein isolate etc. with water, food additives etc., after fragmentation, stirring, heating and live (open) steam strengthening pretreatment, again by processing such as extruder mixing, extruding, shearing, shapings, raw material sterilization, the systematism of protein, the chemical actions such as passivation of the change of starch, enzyme in extrusion process, have been there is, and melting, high temperature, the food that formed by fibrin, approximate meat products structure of being processed into such as cooling, dry, be commonly called as plain meat.The textured soybean protein forming through machine extrusion has certain fiber and loose structure, fibre structure is given the good mouthfeel of textured soybean protein and elasticity, the structure of porous is given it with good rehydration and crispness, and its protein content is on dry matter basis more than 50%, eight seed amino acids that contain needed by human, physical and chemical index meets the demand of popular nutrition, as high protein, low-fat food, be conducive to the absorption of human body, and there is the digestibility as same good in meat, milk, eggs etc. with other animal protein.
The Main Ingredients and Appearance of konjaku powder is glucomannan, is water-soluble polysaccharide foodstuff glue, has its unique gelling, and heat is low, is a kind of desirable soluble dietary fiber; Konjaku glucomannan molecular weight is large, and viscosity is high, the absorption of energy delay glucose, and have extremely strong water swellability, increase satiety.
Ham sausage, is to take livestock and poultry meat as primary raw material, adds other auxiliary materials and forms, and in meat, sex change after protein heating, forms cancellated gel, and the accessory packages such as starch, water are rolled in network structure, forms the distinctive quality of ham sausage and local flavor.Because of its feature with meat exquisiteness, fresh and tender tasty and refreshing, easy to carry, edible simple, long shelf-life, be deeply subject to liking of consumers in general.
In recent years, along with the fast development of food service industry, people have been not content with the traditional ham intestines of single variety, wish the ham sausage of more different tastes.And traditional ham sausage is mostly animal flesh, must add anticorrisive agent, nitrite, meet the food additives such as phosphate, use the phenomenon that exceeds standard very serious, aspect quality and safety and sanitation, thoroughly do not solve all the time.
Summary of the invention
The object of the present invention is to provide a kind of vegetarian ham intestines and preparation method thereof, take textured soybean protein, konjaku powder, albumen powder, vegetable oil is primary raw material, utilize the architectural characteristic of each component, replace animal flesh, possessed outside the nutritional labeling of animal, also reduced the fat content of animal, safer, more reliable.
The technical scheme of vegetarian ham intestines of the present invention is achieved in that a kind of vegetarian ham intestines, in weight portion, its component is: 10～20 parts of textured soybean proteins, 20～32 parts of frozen water, 5～10 parts of vegetable oil, 0.9～1.5 part of konjaku powder, 2.5～3.8 parts of albumen powders, 1.5～2.0 parts of converted starches, 0.6～1.3 part of salt, 0.2～0.6 part of white granulated sugar, 0.08～0.20 part of monosodium glutamate, I+G0.05～0.12 part, 0.12～0.17 part, element meat essence, 0.4～0.8 part of lactalbumin, 0.4～0.8 part of powdered soy, 0.07～0.13 part of caramel colorant, TBHQ0.02～0.04 part.
Optimum weight part of described vegetarian ham intestines is: 15 parts of textured soybean proteins, 24 parts of frozen water, 7.5 parts of vegetable oil, 1.2 parts of konjaku powders, 3.0 parts of albumen powders, 1.8 parts of converted starches, 0.9 part of salt, 0.4 part of white granulated sugar, 0.14 part of monosodium glutamate, I+G0.10 part, 0.15 part, plain meat essence, 0.6 part of lactalbumin, 0.6 part of powdered soy, 0.09 part of caramel colorant, TBHQ0.03 part.
Above-mentioned vegetarian ham intestines are realized by following steps:
(1) rehydration: textured soybean protein is added to the water, makes its water suction wetting, carry out rehydration, will constantly stir during rehydration;
(2) dehydration: the textured soybean protein after rehydration dewaters in special-purpose dewaterer, after dehydration, water content is 20%～23%;
(3) break silk: with the plain meat thread reaming machine of 322s-2 model, the textured soybean protein's piece after dewatering is twisted into fiber thread, makes textured soybean protein's silk;
(4) batch mixing: konjaku powder, albumen powder, converted starch, salt, white granulated sugar, monosodium glutamate, I+G, plain meat essence, lactalbumin, powdered soy, caramel colorant, TBHQ are mixed, then together with vegetable oil, add in frozen water, with the middle-grade stirring of mixer, make its emulsification even, then textured soybean protein's silk is put into, high-speed stirred 15min～20min, makes stickiness fillings;
(5) bowel lavage: select suitable casing to be placed on sausage filler, will beat the stickiness fillings of mixing by the specification bowel lavage setting;
(6) boiling, sterilization: ham is placed on to 98 ℃ and boils 25min, then at 135 ℃ of high-temperature sterilization 10min;
(7) detect, put in storage.
The temperature that adds water in step (1) is 20～25 ℃, and the water yield is generally added by textured soybean protein's amount of 3.0～5.0 times.
Step (1) rehydration time is 15～30min.
In step (3), make after textured soybean protein's silk immediately cooling its temperature that makes lower than 25 ℃.
Step (4) stirs after 10min, and standing or stirring at low speed does not make it heat up, and then continues high-speed stirred 10min.
Described in step (5), specification is 45～50g/ bar.
Compared with prior art, the present invention has the following advantages: it is primary raw material that textured soybean protein, konjaku powder, albumen powder, vegetable oil are take in the present invention, utilize the architectural characteristic of each component, replace animal flesh, possessed outside the nutritional labeling of animal, the fat content that has also reduced animal, is more conducive to health; Konjaku has certain health-care efficacy, without adding nitrite, has avoided its harm that may cause; The feature with meat exquisiteness, fresh and tender tasty and refreshing, easy to carry, edible simple, long shelf-life, is subject to liking of consumers in general deeply; Increased the diversity of ham sausage kind, new selection is provided to vegetarian or other consumers; Fabrication processing is simple, and raw material is cheaper, easily realizes large-scale production.
The specific embodiment
Embodiment 1
A kind of vegetarian ham intestines, in weight portion, its component is: 10 parts of textured soybean proteins, 20 parts of frozen water, 5 parts of vegetable oil, 0.9 part of konjaku powder, 2.5 parts of albumen powders, 1.5 parts of converted starches, 0.6 part of salt, 0.2 part of white granulated sugar, 0.08 part of monosodium glutamate, I+G0.05 part, 0.12 part, plain meat essence, 0.4 part of lactalbumin, 0.4 part of powdered soy, 0.07 part of caramel colorant, TBHQ0.02 part.
Above-mentioned vegetarian ham intestines are realized by following steps:
(1) rehydration: 10 parts of textured soybean proteins are added in the water of 20 ℃, water addition is 35 parts, makes its water suction wetting, carries out rehydration 30min, during rehydration, will constantly stir;
(2) dehydration: the textured soybean protein after rehydration dewaters in special-purpose dewaterer, after dehydration, water content is 20%;
(3) break silk: with the plain meat thread reaming machine of 322s-2 model, the textured soybean protein's piece after dewatering is twisted into fiber thread, then cooling its temperature that makes is 25 ℃ immediately, makes textured soybean protein's silk;
(4) batch mixing: 0.9 part of konjaku powder, 2.5 parts of albumen powders, 1.5 parts of converted starches, 0.6 part of salt, 0.2 part of white granulated sugar, 0.08 part of monosodium glutamate, I+G0.05 part, 0.12 part, plain meat essence, 0.4 part of lactalbumin, 0.4 part of powdered soy, 0.07 part of caramel colorant, TBHQ0.02 part are mixed, then together with 5 parts of vegetable oil, add in 20 portions of frozen water, with the middle-grade stirring of mixer, make its emulsification even, then textured soybean protein's silk is put into, high-speed stirred 18min, makes stickiness fillings;
(5) bowel lavage: select suitable casing to be placed on sausage filler, will beat the stickiness fillings of mixing by the specification bowel lavage of 45g/ bar;
(6) boiling, sterilization: ham is placed on to 98 ℃ and boils 25min, then at 135 ℃ of high-temperature sterilization 10min;
(7) detect, put in storage.
Embodiment 2
A kind of vegetarian ham intestines, in weight portion, its component is: 20 parts of textured soybean proteins, 32 parts of frozen water, 10 parts of vegetable oil, 1.5 parts of konjaku powders, 3.8 parts of albumen powders, 2.0 parts of converted starches, 1.3 parts of salt, 0.6 part of white granulated sugar, 0.20 part of monosodium glutamate, I+G0.12 part, 0.17 part, plain meat essence, 0.8 part of lactalbumin, 0.8 part of powdered soy, 0.13 part of caramel colorant, TBHQ0.04 part.
Above-mentioned vegetarian ham intestines are realized by following steps:
(1) rehydration: 20 parts of textured soybean proteins are added in the water of 25 ℃, water addition is 88 parts, makes its water suction wetting, carries out rehydration 15min, during rehydration, will constantly stir;
(2) dehydration: the textured soybean protein after rehydration dewaters in special-purpose dewaterer, after dehydration, water content is 23%;
(3) break silk: with the plain meat thread reaming machine of 322s-2 model, the textured soybean protein's piece after dewatering is twisted into fiber thread, then cooling its temperature that makes is 22 ℃ immediately, makes textured soybean protein's silk;
(4) batch mixing: by 1.5 parts of konjaku powders, 3.8 parts of albumen powders, 2.0 parts of converted starches, 1.3 parts of salt, 0.6 part of white granulated sugar, 0.20 part of monosodium glutamate, I+G0.12 part, 0.17 part, element meat essence, 0.8 part of lactalbumin, 0.8 part of powdered soy, 0.13 part of caramel colorant, TBHQ0.04 part mixes, then together with 10 parts of vegetable oil, add in 32 portions of frozen water, with the middle-grade stirring of mixer, make its emulsification even, then textured soybean protein's silk is put into, after high-speed stirred 10min, standing or stirring at low speed does not make its intensification, then continue high-speed stirred 10min, make stickiness fillings,
(5) bowel lavage: select suitable casing to be placed on sausage filler, will beat the stickiness fillings of mixing by the specification bowel lavage of 50g/ bar;
(6) boiling, sterilization: ham is placed on to 98 ℃ and boils 25min, then at 135 ℃ of high-temperature sterilization 10min;
(7) detect, put in storage.
Embodiment 3
A kind of vegetarian ham intestines, in weight portion, its component is: 15 parts of textured soybean proteins, 24 parts of frozen water, 7.5 parts of vegetable oil, 1.2 parts of konjaku powders, 3.0 parts of albumen powders, 1.8 parts of converted starches, 0.9 part of salt, 0.4 part of white granulated sugar, 0.14 part of monosodium glutamate, I+G0.10 part, 0.15 part, plain meat essence, 0.6 part of lactalbumin, 0.6 part of powdered soy, 0.09 part of caramel colorant, TBHQ0.03 part.
Above-mentioned vegetarian ham intestines are realized by following steps:
(1) rehydration: 15 parts of textured soybean proteins are added in the water of 22 ℃, water addition is 70 parts, makes its water suction wetting, carries out rehydration 23min, during rehydration, will constantly stir;
(2) dehydration: the textured soybean protein after rehydration dewaters in special-purpose dewaterer, after dehydration, water content is 21%;
(3) break silk: with the plain meat thread reaming machine of 322s-2 model, the textured soybean protein's piece after dewatering is twisted into fiber thread, then cooling its temperature that makes is 20 ℃ immediately, makes textured soybean protein's silk;
(4) batch mixing: by 1.2 parts of konjaku powders, 3.0 parts of albumen powders, 1.8 parts of converted starches, 0.9 part of salt, 0.4 part of white granulated sugar, 0.14 part of monosodium glutamate, I+G0.10 part, 0.15 part, element meat essence, 0.6 part of lactalbumin, 0.6 part of powdered soy, 0.09 part of caramel colorant, TBHQ0.03 part mixes, then together with 7.5 parts of vegetable oil, add in 24 portions of frozen water, with the middle-grade stirring of mixer, make its emulsification even, then textured soybean protein's silk is put into, after high-speed stirred 10min, standing or stirring at low speed does not make its intensification, then continue high-speed stirred 10min, make stickiness fillings,
(5) bowel lavage: select suitable casing to be placed on sausage filler, will beat the stickiness fillings of mixing by the specification bowel lavage of 48g/ bar;
(6) boiling, sterilization: ham is placed on to 98 ℃ and boils 25min, then at 135 ℃ of high-temperature sterilization 10min;
(7) detect, put in storage.
The above; it is only the preferably specific embodiment of the present invention; but protection scope of the present invention is not limited to this; anyly be familiar with those skilled in the art in the technical scope that the present invention discloses; according to technical scheme of the present invention and inventive concept thereof, be equal to replacement or changed, within all should being encompassed in protection scope of the present invention.
Claims (8)
1. vegetarian ham intestines, it is characterized in that, in weight portion, its component is: 10～20 parts of textured soybean proteins, 20～32 parts of frozen water, 5～10 parts of vegetable oil, 0.9～1.5 part of konjaku powder, 2.5～3.8 parts of albumen powders, 1.5～2.0 parts of converted starches, 0.6～1.3 part of salt, 0.2～0.6 part of white granulated sugar, 0.08～0.20 part of monosodium glutamate, I+G0.05～0.12 part, 0.12～0.17 part, plain meat essence, 0.4～0.8 part of lactalbumin, 0.4～0.8 part of powdered soy, 0.07～0.13 part of caramel colorant, TBHQ0.02～0.04 part.
2. vegetarian ham intestines as claimed in claim 2, it is characterized in that, the weight portion of described component is: 15 parts of textured soybean proteins, 24 parts of frozen water, 7.5 parts of vegetable oil, 1.2 parts of konjaku powders, 3.0 parts of albumen powders, 1.8 parts of converted starches, 0.9 part of salt, 0.4 part of white granulated sugar, 0.14 part of monosodium glutamate, I+G0.10 part, 0.15 part, plain meat essence, 0.6 part of lactalbumin, 0.6 part of powdered soy, 0.09 part of caramel colorant, TBHQ0.03 part.
3. the preparation method of any described vegetarian ham intestines of claim 1～2, is characterized in that, comprises the following steps:
(1) rehydration: textured soybean protein is added to the water, makes its water suction wetting, carry out rehydration, will constantly stir during rehydration;
(2) dehydration: the textured soybean protein after rehydration dewaters in special-purpose dewaterer, after dehydration, water content is 20%～23%;
(3) break silk: with the plain meat thread reaming machine of 322s-2 model, the textured soybean protein's piece after dewatering is twisted into fiber thread, makes textured soybean protein's silk;
(4) batch mixing: konjaku powder, albumen powder, converted starch, salt, white granulated sugar, monosodium glutamate, I+G, plain meat essence, lactalbumin, powdered soy, caramel colorant, TBHQ are mixed, then together with vegetable oil, add in frozen water, with the middle-grade stirring of mixer, make its emulsification even, then textured soybean protein's silk is put into, high-speed stirred 15min～20min, makes stickiness fillings;
(5) bowel lavage: select suitable casing to be placed on sausage filler, will beat the stickiness fillings of mixing by the specification bowel lavage setting;
(6) boiling, sterilization: ham is placed on to 98 ℃ and boils 25min, then at 135 ℃ of high-temperature sterilization 10min;
(7) detect, put in storage.
4. the preparation method of vegetarian ham intestines as claimed in claim 3, is characterized in that, the temperature that adds water in step (1) is 20～25 ℃, and the water yield is generally added by textured soybean protein's amount of 3.0～5.0 times.
5. the preparation method of vegetarian ham intestines as claimed in claim 3, is characterized in that, step (1) rehydration time is 15～30min.
6. the preparation method of vegetarian ham intestines as claimed in claim 3, is characterized in that, makes after textured soybean protein's silk immediately cooling its temperature that makes lower than 25 ℃ in step (3).
7. the preparation method of vegetarian ham intestines as claimed in claim 3, is characterized in that, step (4) stirs after 10min, and standing or stirring at low speed does not make it heat up, and then continues high-speed stirred 10min.
8. the preparation method of vegetarian ham intestines as claimed in claim 3, is characterized in that, described in step (5), specification is 45～50g/ bar.
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Cited By (24)
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|---|---|---|---|---|
| CN104026623A (en) * | 2014-06-27 | 2014-09-10 | 山东佳士博食品有限公司 | Western style fried chicken leg and preparation method thereof |
| CN104026622A (en) * | 2014-06-27 | 2014-09-10 | 山东佳士博食品有限公司 | Chicken pieces and making method thereof |
| CN104187589A (en) * | 2014-07-17 | 2014-12-10 | 王国强 | Starch-free health-caring vegetarian sausage with lentinula edodes and processing method thereof |
| CN104256422A (en) * | 2014-09-28 | 2015-01-07 | 惠州市欧野科技有限公司 | Pomegranate vegetarian ham |
| CN105104570A (en) * | 2015-08-19 | 2015-12-02 | 芜湖市禾森食品有限公司 | Vegetarian ham |
| CN105454448A (en) * | 2015-11-26 | 2016-04-06 | 宁波市素莲食品有限公司 | Vegetable bacon and preparation method thereof |
| CN105532908A (en) * | 2016-03-21 | 2016-05-04 | 宁波市素莲食品有限公司 | Vegetarian streaky pork |
| CN105831635A (en) * | 2016-03-24 | 2016-08-10 | 佛山市聚成生化技术研发有限公司 | Konjac fruit-and-vegetable quick-frozen all-vegetable meat and preparation method thereof |
| CN106262948A (en) * | 2016-10-28 | 2017-01-04 | 深圳齐善食品有限公司 | A kind of manufacture method of simulation vegetarian ham sausage |
| CN106539095A (en) * | 2016-10-28 | 2017-03-29 | 深圳齐善食品有限公司 | A kind of manufacture method of simulation vegetarian sausage |
| CN106923317A (en) * | 2017-04-26 | 2017-07-07 | 合肥绿益食品有限公司 | Pleurotus eryngii sausage and preparation method thereof |
| CN107319571A (en) * | 2017-07-24 | 2017-11-07 | 上海艺杏食品有限公司 | A kind of vegetarian ham and preparation method thereof |
| CN107568352A (en) * | 2017-10-27 | 2018-01-12 | 福建省霞浦晖强食品有限公司 | A kind of soybean, marine plants mixed food and preparation method thereof |
| CN107811050A (en) * | 2017-12-05 | 2018-03-20 | 董悫 | A kind of vegetable protein vegetarian ham and preparation method thereof |
| CN108936365A (en) * | 2018-09-25 | 2018-12-07 | 山东禹王生态食业有限公司 | A kind of ham and preparation method thereof being particularly suitable for mutton cooked in a chafing pot |
| CN109479983A (en) * | 2018-12-27 | 2019-03-19 | 山东禹王生态食业有限公司 | A kind of soybean wire-drawing protein vegetarian ham and preparation method thereof |
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| CN110140778A (en) * | 2019-06-24 | 2019-08-20 | 蚌埠学院 | A kind of preparation method of soybean vegetable ham |
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| CN104026623A (en) * | 2014-06-27 | 2014-09-10 | 山东佳士博食品有限公司 | Western style fried chicken leg and preparation method thereof |
| CN104026622A (en) * | 2014-06-27 | 2014-09-10 | 山东佳士博食品有限公司 | Chicken pieces and making method thereof |
| CN104187589A (en) * | 2014-07-17 | 2014-12-10 | 王国强 | Starch-free health-caring vegetarian sausage with lentinula edodes and processing method thereof |
| CN104256422A (en) * | 2014-09-28 | 2015-01-07 | 惠州市欧野科技有限公司 | Pomegranate vegetarian ham |
| CN105104570A (en) * | 2015-08-19 | 2015-12-02 | 芜湖市禾森食品有限公司 | Vegetarian ham |
| CN105454448A (en) * | 2015-11-26 | 2016-04-06 | 宁波市素莲食品有限公司 | Vegetable bacon and preparation method thereof |
| CN105532908A (en) * | 2016-03-21 | 2016-05-04 | 宁波市素莲食品有限公司 | Vegetarian streaky pork |
| CN105532908B (en) * | 2016-03-21 | 2019-11-26 | 宁波市素莲食品有限公司 | Plain streaky pork |
| CN105831635A (en) * | 2016-03-24 | 2016-08-10 | 佛山市聚成生化技术研发有限公司 | Konjac fruit-and-vegetable quick-frozen all-vegetable meat and preparation method thereof |
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Application publication date: 20140416 |