CN108094564A - A kind of instant plain pork leg's upper part and its production method - Google Patents
A kind of instant plain pork leg's upper part and its production method Download PDFInfo
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- CN108094564A CN108094564A CN201711452484.3A CN201711452484A CN108094564A CN 108094564 A CN108094564 A CN 108094564A CN 201711452484 A CN201711452484 A CN 201711452484A CN 108094564 A CN108094564 A CN 108094564A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to foods processing techniques, and in particular to a kind of instant plain pork leg's upper part and its production method.This is prepared by the raw material of following weight percent:Wheat gluten 35% 40%, sweet potato powder 25% 30%, sorghum flour 20% 25%, potato starch 10% 20%.Sweet potato powder, sorghum flour, cornstarch are proportionally added into stirring container and accounts for 20% 25% soya-bean milk of raw material gross weight and carries out batch mixing, the batch mixing mixed is added in plain meat forming machine and carries out extrusion cooking, and heated three times successively, being formed after extruding loose porous has the textiform structure of fleshy fiber.It is dried after fibr tissue after shaping is cut off, dries later structure of fibrous tissue and be put into bittern and carry out tasty, be then placed in dehalogenation water in centrifuge, be put into microwave dryer and toasted after dehydrated.
Description
Technical field
The present invention relates to foods processing techniques, and in particular to a kind of instant plain pork leg's upper part and its production method.
Background technology
Since the eighties in last century, for its people after resolving adequate food and clothing, great changes have taken place in consumption structure, with
The raising of the level of consumption, the food variety that people contact daily is increasingly abundanter, daily all visible meat on the dining table of people
Food, before the eighties in last century, having meat product to eat daily has become very common, but due to present aquaculture
Tend to industrialized aquaculture, in order to obtain more lean meat and shorten growth cycle, using big in the feed for feeding meat producing animal
The chemicals such as hormone, antibiotic are measured, contain the chemical drugs remained in animal body in the meat product that present people eat daily
Object, long-term consumption, can be ingested internal deposition, can induce various difficult and complicated illness, often edible such meat product, can be to me
Health bring potential danger.Therefore, the promotion with economic life level and the accelerating rhythm of life, Ren Menkai
Beginning increasingly payes attention to the physical and mental health of itself, and the scientific and reasonable collocation in food nutrition and novel and diversifiedization on taste are above carried
Go out higher requirement.
In actual life, crowd's body based on plant food is most healthy, easily avoids the generation of chronic disease.
And instant plain pork leg's upper part is a kind of flavor having similar to meat and the vegetarian diet of tissue mouthfeel, simulates the shape and mouthfeel of pork shoulder,
It is deep to be liked by broad masses, however existing plain pork leg's upper part is mostly for raw material with soybean protein, peanut protein, wheat gluten etc., is led to
Addition meat flavor is crossed to form the flavor similar to meat,
Plain pork leg's upper part protein content is generally 40% or so, and for fat content 12% or so, fat content is excessively high, and rich in sugar,
And taste is not good enough, it is impossible to meet the needs of people are increasingly strict to healthy food, especially for middle-aged and elderly people, diabetes, the heart
Cerebrovascular patients cannot trust edible.
Goal of the invention
It is an object of the invention to be directed to, plain meat product protein content currently on the market is low, fat content is high and asking containing sugar
Topic provides a kind of instant plain pork leg's upper part and its production method, by the instant plain pork leg's upper part protein content of the method for the present invention production 55%
More than, fat content is less than 0.28%, and few containing sugar, multilayer nutrition is in good taste, is more in line in modern food and drink to healthy food
Requirement, firmly get consumers in general and like.
Technical solution
Purpose to realize the present invention, the technical solution adopted by the present invention are：A kind of instant plain pork leg's upper part, raw material is by following weight percent
The component composition of ratio:Wheat gluten 35%-38%, sweet potato powder 25%-30%, sorghum flour 20%-25%, potato starch 10%-20%.
Preferably, raw material consists of the following components in percentage by weight:Wheat gluten 35%, sweet potato powder 30%, sorghum flour
22%th, potato starch 13%.
Preferably, the raw material composition of the following weight percent of raw material:Wheat gluten 38%, sweet potato powder 27%, sorghum flour 25%,
Potato starch 10%.
Another object of the present invention is to provide a kind of production method of instant plain pork leg's upper part, the element meat use wheat gluten for
Primary raw material, is formed using sweet potato powder, sorghum flour, potato starch as auxiliary material processing and fabricating, and specific production stage is：
(1) in spice container raw material to be processed is added in by following weight percent：Wheat gluten 35%-40%, sweet potato powder 25%-
30%th, sorghum flour 20%-25%, potato starch 10%-20%；Soya-bean milk is added in by the amount of the 20%-25% of raw material gross weight to be processed to carry out
Batch mixing, wherein mixing speed are 30-50 revs/min, and mixing time is 2-3 minutes, and it is spare to prepare batch mixing；
(2) batch mixing prepared being added in plain meat forming machine and carries out extrusion cooking, when extrusion cooking, is heated three times, wherein
First time heating temperature is 65-90 DEG C, and heating time is 60-70 seconds, and heating surface is into shape, second of heating temperature is cured
150-175 DEG C, heating time is 45-40 second, and heating surface is into tissue shape, and third time heating temperature is 195-220 DEG C, during heating
Between for 20-25 seconds, for heating surface into threadiness, batch mixing forms fleshy fiber shape structure after extrusion cooking.
(3) by the fleshy fiber shape structure after shaping according to specification is used to be dried after cutting off, drying temperature is 90-130 degree；
(4) later structure of fibrous tissue will be dried it is put into bittern and carry out tasty, is then placed in dehalogenation water in centrifuge, took off
It is put into microwave dryer and is toasted after water, the water content after baking is maintained at 48-55%, the product after baking is put into glutinous
It is rubbed in the mixture of rice starch, egg white and Gluten uniformly, wherein the mixed proportion of glutinous rice starch, egg white and Gluten
For：0.5-1.5：0.5-1.5：2-4 will rub uniform product and be bundled into after pork leg's upper part shape to be put into steam box and steams 15-20 minutes,
Then it is vacuum-packed, high temperature sterilization, product to obtain the final product.
Preferably, the formula of the bittern is：Chinese prickly ash 1-3%, illiciumverum 1-2%, nutmeg 3-5%, spiceleaf 3-5%, cloves 3-5%,
Tsaoko 5-10%, fragrant fruit 1-3%, dried orange peel 5-10%, longan 5-8%, surplus is water.
Preferably, the mixed proportion of the glutinous rice starch, egg white and Gluten is：1：1：3.
Preferably, raw material consists of the following components in percentage by weight:Wheat gluten 35%, sweet potato powder 30%, sorghum flour
22%th, potato starch 13%.
Preferably, the raw material composition of the following weight percent of raw material:Wheat gluten 38%, sweet potato powder 27%, sorghum flour 25%,
Potato starch 10%.
The beneficial effects of the invention are as follows：The instant plain pork leg's upper part of the present invention adds on the basis of wheat gluten is major ingredient
Sweet potato powder, sorghum flour, potato starch auxiliary material, change traditional plain meat is with soybean protein, peanut protein, wheat gluten etc.
The traditional approach of raw material reduces the fat content in raw material, makes the fatty summation contained by raw material below 0.28%, albumen
Matter content is more than 55%, and few containing sugar, multilayer nutrition is in good taste, is more in line with the requirement to healthy food in modern food and drink, deep
It obtains consumers in general to like, reduces the generation of cardiovascular and cerebrovascular disease.
1st, the sweet potato powder used in raw material contain dietary fiber, carrotene, vitamin A, B, C, E and potassium, iron, copper,
The kind trace element of selenium, calcium etc. more than ten, nutritive value is very high, is known as the most balanced health food of nutrition, sweet potato by nutritionists
Powder contains a large amount of dietary fibers, can not be digested and absorbed in enteron aisle, can stimulate enteron aisle, and enhancing is wriggled, and catharsis and toxin expelling is especially right
Senile constipation has a better effect, and cholesterolemia can be reduced by eating sweet potato, prevent inferior health and cardiovascular and cerebrovascular diseases etc..
2nd, the starch of the sorghum flour used in raw material, protein, the content of iron are higher than corn, and fatty, vitamin A
For content again less than corn, primary efficacy is tonifying Qi, invigorating the spleen, nourishing the stomach, antidiarrheal, especially suitable for child's indigestion, deficiency of spleen-QI and stomach-QI,
The ill symptoms such as loose watery stool, the patient with chronic diarrhea, which often eats sorghum congee, obvious curative effects.
3rd, potato starch can be used as thickener, and potato starch has very high dilation, water absorbing capacity
It is very strong, the plain meat products of modified potato starch is added, starch granules is made to become soft and flexible, plays and sticks together and water conservation
Double action, even tissue is fine and smooth, and close structure, high resilience is fresh and tender agreeable to the taste, is protected when especially long-term preservation is with deepfreeze
It is aqueous extremely strong.
Specific embodiment
The present invention will be further described With reference to embodiment, to be better understood from the technology of the present invention side
Case.
Embodiment 1：A kind of instant plain pork leg's upper part, which is following components:Wheat gluten
35%th, sweet potato powder 30%, sorghum flour 22%, potato starch 13%.
Use above-mentioned raw materials prepare the specific production stage of plain pork leg's upper part for：
（1）Raw material to be processed is added in spice container：Wheat gluten 37%, sweet potato powder 26%, sorghum flour 22%, potato starch
15%；Soya-bean milk is added in by 20% amount of raw material gross weight to be processed and carries out batch mixing, and wherein mixing speed is 30 revs/min, mixing time
For 3 minutes, it is spare to prepare batch mixing；
（2）The batch mixing prepared is added in plain meat forming machine and carries out extrusion cooking, when extrusion cooking, is heated three times, wherein
First time heating temperature is 65 DEG C, and heating time is 70 seconds, and for heating surface into shape is cured, second of heating temperature is 150 DEG C, is added
The hot time be 45 seconds, heating surface into tissue shape, third time heating temperature be 220 DEG C, heating time be 20 seconds, heating surface into
Threadiness, batch mixing form fleshy fiber shape structure after extrusion cooking.
（3）By the fleshy fiber shape structure after shaping according to specification is used to be dried after cutting off, drying temperature is 90 degree；
（4）The fleshy fiber shape structure for drying later is put into bittern and carries out tasty, is then placed in dehalogenation water in centrifuge, is taken off
It crosses after water to be put into microwave dryer and be toasted, the water content after baking is maintained at 48-50%, and the product after baking is put into
It is rubbed in the mixture of glutinous rice starch, egg white and Gluten uniformly, wherein the mixing ratio of glutinous rice starch, egg white and Gluten
Example be：0.5：1.5：4, uniform product will be rubbed and be bundled into after pork leg's upper part shape to be put into steam box and steam 15 minutes, then vacuum packet
Dress, high temperature sterilization, product to obtain the final product.The formula of bittern is in the present embodiment：Chinese prickly ash 1%, illiciumverum 2%, nutmeg 3%, spiceleaf 4%, cloves
5%th, tsaoko 5%, fragrant fruit 1%, dried orange peel 5%, longan 8%, surplus is water.
Embodiment 2：A kind of instant plain pork leg's upper part, which is following components:Wheat gluten is small
Aleuronat 38%, sweet potato powder 27%, sorghum flour 25%, potato starch 10%.
Use above-mentioned raw materials prepare the specific production stage of plain pork leg's upper part for：
（1）Raw material to be processed is added in spice container：Wheat gluten, sweet potato powder, sorghum flour, potato starch；By to be processed
22% amount of raw material gross weight adds in soya-bean milk and carries out batch mixing, and wherein mixing speed is 40 revs/min, and mixing time is 2 minutes, is prepared
Good batch mixing is spare；
（2）The batch mixing prepared is added in plain meat forming machine and carries out extrusion cooking, when extrusion cooking, is heated three times, wherein
First time heating temperature is 90 DEG C, and heating time is 60 seconds, and for heating surface into shape is cured, second of heating temperature is 160 DEG C, is added
The hot time be 42 seconds, heating surface into tissue shape, third time heating temperature be 195 DEG C, heating time be 23 seconds, heating surface into
Threadiness, batch mixing form fleshy fiber shape structure after extrusion cooking.
（3）By the fleshy fiber shape structure after shaping according to specification is used to be dried after cutting off, drying temperature is 130 degree；
（4）The fleshy fiber shape structure for drying later is put into bittern and carries out tasty, is then placed in dehalogenation water in centrifuge, is taken off
It crosses after water to be put into microwave dryer and be toasted, the water content after baking is maintained at 48-50%, and the product after baking is put into
It is rubbed in the mixture of glutinous rice starch, egg white and Gluten uniformly, wherein the mixing ratio of glutinous rice starch, egg white and Gluten
Example be：1：1：3, uniform product will be rubbed and be bundled into after pork leg's upper part shape to be put into steam box and steamed 18 minutes, be then vacuum-packed, it is high
Temperature sterilization, product to obtain the final product.The formula of bittern is in the present embodiment：Chinese prickly ash 3%, illiciumverum 1%, nutmeg 5%, spiceleaf 3%, cloves 3%, grass
Fruit 8%, fragrant fruit 3%, dried orange peel 7%, longan 5%, surplus is water.
Embodiment 3：A kind of instant plain pork leg's upper part, which is following components:Wheat gluten
35%th, sweet potato powder 25%, sorghum flour 20%, potato starch 20%.
Use above-mentioned raw materials prepare the plain specific production stage of pork leg's upper part for：
（1）Raw material to be processed is added in spice container：Wheat gluten, sweet potato powder, sorghum flour, potato starch；By to be processed
25% amount of raw material gross weight adds in soya-bean milk and carries out batch mixing, and wherein mixing speed is 50 revs/min, and mixing time is 2 minutes, is prepared
Good batch mixing is spare；
（2）The batch mixing prepared is added in plain meat forming machine and carries out extrusion cooking, when extrusion cooking, is heated three times, wherein
First time heating temperature is 80 DEG C, and heating time is 65 seconds, and for heating surface into shape is cured, second of heating temperature is 175 DEG C, is added
The hot time be 40 seconds, heating surface into tissue shape, third time heating temperature be 200 DEG C, heating time be 20 seconds, heating surface into
Threadiness, batch mixing form fleshy fiber shape structure after extrusion cooking.
（3）By the fleshy fiber shape structure after shaping according to specification is used to be dried after cutting off, drying temperature is 110 degree；
（4）The fleshy fiber shape structure for drying later is put into bittern and carries out tasty, is then placed in dehalogenation water in centrifuge, is taken off
It crosses after water to be put into microwave dryer and be toasted, the water content after baking is maintained at 50-55%, and the product after baking is put into
It is rubbed in the mixture of glutinous rice starch, egg white and Gluten uniformly, wherein the mixing ratio of glutinous rice starch, egg white and Gluten
Example be：1.5：0.5：2, uniform product will be rubbed and be bundled into after pork leg's upper part shape to be put into steam box and steam 18 minutes, then vacuum packet
Dress, high temperature sterilization, product to obtain the final product.The formula of bittern is in the present embodiment：Chinese prickly ash 2%, illiciumverum 1.5%, nutmeg 4%, spiceleaf 4%, fourth
Perfume 4%, tsaoko 10%, fragrant fruit 1%, dried orange peel 10%, longan 7%, surplus is water.
Claims (8)
1. a kind of instant plain pork leg's upper part, it is characterized in that：Raw material is prepared to consist of the following components in percentage by weight:Wheat gluten
35%-38%, sweet potato powder 25%-30%, sorghum flour 20%-25%, potato starch 10%-20%.
2. instant plain pork leg's upper part according to claim 1, it is characterized in that：Raw material is prepared by following components in percentage by weight group
Into:Wheat gluten 35%, sweet potato powder 30%, sorghum flour 22%, potato starch 13%.
3. instant plain pork leg's upper part according to claim 1, it is characterized in that：Prepare the raw material group of the following weight percent of raw material
Into:Wheat gluten 38%, sweet potato powder 27%, sorghum flour 25%, potato starch 10%.
4. a kind of production method of instant plain pork leg's upper part as described in claim 1, it is characterized in that：Specifically production stage is：
In spice container raw material to be processed is added in by following weight percent：Wheat gluten 35%-40%, sweet potato powder 25%-30%,
Sorghum flour 20%-25%, potato starch 10%-20%；Soya-bean milk is added in by the amount of the 20%-25% of raw material gross weight to be processed to be mixed
Material, wherein mixing speed are 30-50 revs/min, and mixing time is 2-3 minutes, and it is spare to prepare batch mixing；
The batch mixing prepared is added in plain meat forming machine and carries out extrusion cooking, when extrusion cooking, is heated three times, wherein the
Heating temperature is 65-90 DEG C, and heating time is 60-70 seconds, and heating surface is 150- into shape, second of heating temperature is cured
175 DEG C, heating time is 45-40 second, and heating surface is 195-220 DEG C into tissue shape, third time heating temperature, and heating time is
20-25 seconds, for heating surface into threadiness, batch mixing formed fleshy fiber shape structure after extrusion cooking；
By the fleshy fiber shape structure after shaping according to specification is used to be dried after cutting off, drying temperature is 90-130 degree；
The fleshy fiber shape structure for drying later is put into bittern and carries out tasty, dehalogenation water in centrifuge is then placed in, took off
It is put into microwave dryer and is toasted after water, the water content after baking is maintained at 48-55%, the product after baking is put into glutinous
It is rubbed in the mixture of rice starch, egg white and Gluten uniformly, wherein the mixed proportion of glutinous rice starch, egg white and Gluten
For：0.5-1.5：0.5-1.5：2-4 will rub uniform product and be bundled into after pork leg's upper part shape to be put into steam box and steams 15-20 minutes,
Then it is vacuum-packed, high temperature sterilization, product to obtain the final product.
5. the production method of instant plain pork leg's upper part according to claim 4, it is characterized in that：Bittern used is former in the step 4
Material matches：Chinese prickly ash 1-3%, illiciumverum 1-2%, nutmeg 3-5%, spiceleaf 3-5%, cloves 3-5%, tsaoko 5-10%, fragrant fruit 1-3%, dried orange peel
5-10%, longan 5-8%, surplus are water.
6. the production method of instant plain pork leg's upper part according to claim 4, it is characterized in that：Glutinous rice starch, chicken in the step 4
The mixed proportion of egg white and Gluten is：1：1：3.
7. the production method of instant plain pork leg's upper part according to claim 4, it is characterized in that：Raw material to be processed in the step 1
It matches and is:Wheat gluten 35%, sweet potato powder 30%, sorghum flour 22%, potato starch 13%.
8. the production method of instant plain pork leg's upper part according to claim 4, it is characterized in that：Raw material to be processed in the step 1
It matches and is:Wheat gluten 38%, sweet potato powder 27%, sorghum flour 25%, potato starch 10%.
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| CN104322858A (en) * | 2014-10-20 | 2015-02-04 | 合肥工业大学 | Method for preparing textured wheat protein by adopting twin-screw extrusion |
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