CN109566764A - A kind of plain steak of soybean protein-containing and preparation method thereof - Google Patents
A kind of plain steak of soybean protein-containing and preparation method thereof Download PDFInfo
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- CN109566764A CN109566764A CN201710895396.4A CN201710895396A CN109566764A CN 109566764 A CN109566764 A CN 109566764A CN 201710895396 A CN201710895396 A CN 201710895396A CN 109566764 A CN109566764 A CN 109566764A
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- 108010073771 Soybean Proteins Proteins 0.000 title claims abstract description 139
- 235000019710 soybean protein Nutrition 0.000 title claims abstract description 137
- 238000002360 preparation method Methods 0.000 title claims abstract description 31
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 27
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 27
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- 108010068370 Glutens Proteins 0.000 claims abstract description 26
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- 239000008107 starch Substances 0.000 claims abstract description 24
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- 244000203593 Piper nigrum Species 0.000 claims abstract description 23
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 23
- 239000008158 vegetable oil Substances 0.000 claims abstract description 23
- 235000013614 black pepper Nutrition 0.000 claims abstract description 22
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 22
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 6
- 239000002002 slurry Substances 0.000 claims description 25
- 238000002156 mixing Methods 0.000 claims description 17
- 235000010469 Glycine max Nutrition 0.000 claims description 16
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- 239000007788 liquid Substances 0.000 claims description 10
- 244000068988 Glycine max Species 0.000 claims description 9
- 238000001125 extrusion Methods 0.000 claims description 8
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- 229920001592 potato starch Polymers 0.000 claims description 5
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- 244000017020 Ipomoea batatas Species 0.000 claims description 4
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 4
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- 239000002385 cottonseed oil Substances 0.000 claims description 2
- 238000011068 loading method Methods 0.000 claims description 2
- 239000000312 peanut oil Substances 0.000 claims description 2
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- 241001465754 Metazoa Species 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 238000004140 cleaning Methods 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
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- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 2
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- BGNXCDMCOKJUMV-UHFFFAOYSA-N Tert-Butylhydroquinone Chemical compound CC(C)(C)C1=CC(O)=CC=C1O BGNXCDMCOKJUMV-UHFFFAOYSA-N 0.000 description 2
- 241000347391 Umbrina cirrosa Species 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000015220 hamburgers Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000020232 peanut Nutrition 0.000 description 2
- 235000013580 sausages Nutrition 0.000 description 2
- 229940001941 soy protein Drugs 0.000 description 2
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- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 102000004407 Lactalbumin Human genes 0.000 description 1
- 108090000942 Lactalbumin Proteins 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 235000019764 Soybean Meal Nutrition 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
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- 235000013736 caramel Nutrition 0.000 description 1
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- 239000003086 colorant Substances 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
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- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
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- 238000002474 experimental method Methods 0.000 description 1
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- 239000000835 fiber Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
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- 238000001879 gelation Methods 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 239000005457 ice water Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 239000004455 soybean meal Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
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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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses plain steak of a kind of soybean protein-containing and preparation method thereof, plain steak blank raw material parts by weight composition is as follows: textured soybean protein 10-20 parts, 3-10 parts of soybean protein isolate, 2-10 parts of starch, 2-8 parts of Gluten, 2-9 parts of vegetable oil, 0-3 parts of salt, 0-1 parts of monosodium glutamate, 30-130 parts of water, 0-0.6 parts of white pepper, 0-0.6 parts of five-spice powder, 0-0.8 parts of chive powder, 0-0.8 parts of ginger powder.The plain steak obtained using raw material and preparation method of the invention is crisp outside tender inside, and internal structure is preferable, has chewy texture, shredded meat sense strong, not only conforms with requirement of the modern food and drink to healthy food, also has both mouthfeel and deliciousness.
Description
Technical field
The present invention relates to plain steaks of a kind of soybean protein-containing and preparation method thereof, belong to food processing technology field.
Background technique
As the wests such as KFC fast food brand enters China, hamburger is as its representative food, the deep happiness by people
Vigorously.Wherein, for minced beef cutlet as the most important food materials in hamburger, mouthfeel is fresh and tender, and delicious flavour is liked by people especially.But with
The continuous intensification of the improvement of people's living standards and people to the degree of awareness of health, requirement of the people to diet is not only
Color, smell and taste are rested on, the pursuit to nutrient health is more focused on, it is desirable to meat pie can be substituted with the plain meat pie of low energy, and kept
Good flavor and mouthfeel.Plain meat product type is less on the market in China at present, is not able to satisfy the demand in market.
Textured soybean protein is using defatted soybean meal, soy protein concentrate or protein isolate as raw material, heated, pressurization etc.
The soy protein products being process, protein content are greater than 50%, and fat content is a kind of ideal low fat less than 1.5%
High protein raw material.For protein content, it is 2.5 times of lean beef, 3.5 times of egg, 16 times of milk, therefore enjoy and " planting
The good reputation of object meat " can achieve and pure meat in the production of pure vegetable food using the product that textured soybean protein is process
The very close degree of product.Soybean protein isolate is as a kind of vegetalitas good protein, and amino acid composition is balanced, it is necessary to amino
Acid content is abundant, and its amino acid composition is completely, is vegetalitas complete protein.90% or more, fat contains its protein content
Amount is lower than 0.5%, and is rich in various minerals, belongs to high-quality protein.And soybean protein isolate has good functional characteristic,
Such as good water suction oil absorption, water conservation Oil keeping etc. is providing mouthfeel, the flavor etc. that can guarantee food while nutrition.
Plain meat is a kind of vegetarian diet with the flavor for being similar to meat and tissue mouthfeel, usually with histone (soyabean tissue
Albumen, peanut histone), vegetable protein (soybean protein, peanut protein) etc. be raw material, processed through extruding, boiling, frying etc.
Form, but plain meat kind on the market is more single at present, some only using histone be raw material through rehydration, dehydration, stew in soy sauce and
Frying etc. is process, although what is had adds other ingredients (such as soybean protein, Gluten), structure is poor, and generally there are mouths
Sense hardens, lacks the problems such as shredded meat sense, limits the development of plain meat product.Such as, Chinese patent literature CN106605714A is disclosed
A kind of boiling soybean protein element meat, the weight percent of each raw material are as follows: soybean protein isolate 8%-16%；Starch 20%-
30%；Edible oil 20%-30%；Drinking water 30%-60%；Salt 0.05%-0.2%；Sugared 0.15%-0.3%；Monosodium glutamate
0.02%-0.1%；Food additives 0.05-0.2%.The soybean protein element meat of the invention can carry out that boiling is edible, mouthfeel
Well, facilitate preservation and eat；But internal structure is poor, lacks shredded meat sense, and mouthfeel hardens, embrittlement, and chewiness is not strong.For another example, in
State patent document CN103719876A discloses a kind of maigre ham sausage and preparation method thereof, and the maigre ham sausage is by following raw material:
Textured soybean protein, ice water, vegetable oil, konjaku powder, albumen powder, converted starch, salt, white granulated sugar, monosodium glutamate, I+G, plain meat are fragrant
Essence, lactalbumin, powdered soy, caramel colorant, TBHQ, through rehydration, dehydration, break silk, mixing, bowel lavage, boiling, sterilization are prepared into
It arrives.The invention is using textured soybean protein, konjaku powder, albumen powder, vegetable oil as primary raw material, instead of animal flesh, except having
Outside the nutritional ingredient of animal, the fat content of animal, more conducively human health are also reduced；But the invention is raw materials used more,
Higher cost.
Summary of the invention
In view of the deficiencies of the prior art, the present invention provides a kind of plain steak of soybean protein-containing；Plain steak of the invention, outside
Tender in shortcake, internal structure is preferable, has chewy texture, shredded meat sense strong, not only conforms with requirement of the modern food and drink to healthy food, also have both
Mouthfeel and deliciousness.
The present invention also provides a kind of preparation methods of the plain steak of soybean protein-containing；The present invention is using specific preparation side
Method, using textured soybean protein and soybean protein as primary raw material, with Gluten, starch, soybean oil, salt, monosodium glutamate, water, white Hu
Green pepper, five-spice powder, chive powder, ginger powder, which are that auxiliary material is processed, to be made, and cost is relatively low.
Technical scheme is as follows:
A kind of plain steak of soybean protein-containing, plain steak blank raw material parts by weight composition are as follows: textured soybean protein 10-20
Part, 3-10 parts of soybean protein isolate, 2-10 parts of starch, 2-8 parts of Gluten, 2-9 parts of vegetable oil, 0-3 parts of salt, 0-1 parts of monosodium glutamate,
30-130 parts of water, 0-0.6 parts of white pepper, 0-0.6 parts of five-spice powder, 0-0.8 parts of chive powder, 0-0.8 parts of ginger powder.
Preferred according to the present invention, the plain steak of the soybean protein-containing, plain steak blank raw material parts by weight form as follows:
Textured soybean protein 10-20 parts, 3-10 parts of soybean protein isolate, 2-10 parts of starch, 2-8 parts of Gluten, 2-9 parts of vegetable oil, food
0.5-3 parts of salt, 0.2-1 parts of monosodium glutamate, 30-130 parts of water, 0.1-0.6 parts of white pepper, 0.1-0.6 parts of five-spice powder, chive powder 0.2-
0.8 part, 0.2-0.8 parts of ginger powder.
Preferred according to the present invention, the plain steak of the soybean protein-containing, plain steak blank raw material parts by weight form as follows:
Textured soybean protein 15-18 parts, 4-8 parts of soybean protein isolate, 3-7 parts of starch, 2-6 parts of Gluten, 3-7 parts of vegetable oil, salt
0.8-2 parts, 0.2-0.8 parts of monosodium glutamate, 40-120 parts of water, 0.2-0.5 parts of white pepper, 0.2-0.6 parts of five-spice powder, chive powder 0.2-
0.7 part, 0.3-0.7 parts of ginger powder.
It is preferred according to the present invention, a kind of preferred scheme, the plain steak of the soybean protein-containing, plain steak blank raw material
Parts by weight composition it is as follows: 15 parts of textured soybean protein, 5 parts of soybean protein isolate, 4 parts of starch, 3 parts of Gluten, 4 parts of vegetable oil,
1 part of salt, 0.3 part of monosodium glutamate, 45 parts of water, 0.2 part of white pepper, 0.2 part of five-spice powder, 0.4 part of chive powder, 0.4 part of ginger powder.
It is preferred according to the present invention, a kind of preferred scheme, the plain steak of the soybean protein-containing, plain steak blank raw material
Parts by weight composition it is as follows: 18 parts of textured soybean protein, 4 parts of soybean protein isolate, 3 parts of starch, 2 parts of Gluten, 5 parts of vegetable oil,
1.3 parts of salt, 0.2 part of monosodium glutamate, 113 parts of water, 0.5 part of white pepper, 0.6 part of five-spice powder, 0.2 part of chive powder, 0.3 part of ginger powder.
It is preferred according to the present invention, a kind of preferred scheme, the plain steak of the soybean protein-containing, plain steak blank raw material
Parts by weight composition it is as follows: 16 parts of textured soybean protein, 6 parts of soybean protein isolate, 5 parts of starch, 4 parts of Gluten, 3 parts of vegetable oil,
0.8 part of salt, 0.4 part of monosodium glutamate, 82 parts of water, 0.3 part of white pepper, 0.4 part of five-spice powder, 0.3 part of chive powder, 0.5 part of ginger powder.
Preferred according to the present invention, the starch is green starch, potato starch, wheaten starch, sweet potato starch or wood
One of sweet potato starch；Preferably, the starch is tapioca.
Preferred according to the present invention, the vegetable oil is in peanut oil, rapeseed oil, sesame oil, cottonseed oil or soybean oil
It is a kind of；Preferably, the vegetable oil is soybean oil.
The preparation method of the plain steak of above-mentioned soybean protein-containing, comprising steps of
(1) textured soybean protein is impregnated in water, obtains mixed liquor；It is washed after immersion, it is then dehydrated to aqueous
Amount is 55-75wt%；It is most torn open silk afterwards, is obtained through tearing the textured soybean protein of silk open；
(2) soybean protein isolate is mixed with water, is first cut and mixed to no dry powder with the rate of 100-300r/min, is then used
The rate of 1000-1500r/min is cut to mix to soybean protein isolate and water and is sufficiently mixed；Vegetable oil is added, 1000-1500r/ is used
The rate of min, which is cut, mixes up to can't see liquid vegetable oil, obtains slurry；
(3) textured soybean protein for being torn open silk for obtaining step (1) is added in the slurry that step (2) obtain, through 200-
The rate of 400r/min cut mixes until uniformly after, be added starch, Gluten, salt, monosodium glutamate, white pepper, five-spice powder, chive powder,
Ginger powder, the rate of 200-800r/min, which is cut, mixes until uniformly, obtaining mixing slurry；
(4) the mixing slurry extrusion forming for obtaining step (3) obtains plain steak green body.
It is preferred according to the present invention, the preparation method of the plain steak of the soybean protein-containing further include: in plain steak green body
Bread-crumb loading is uniformly wrapped up on surface, then through 130-160 DEG C of frying 1-10min, until floating.
Preferably, the breadcrumbs and the mass ratio of textured soybean protein are 0.5-3:10-20；It is further preferred that institute
The mass ratio for stating breadcrumbs and textured soybean protein is 1-2:10-20.
Preferred according to the present invention, the mass ratio of textured soybean protein described in step (1) mixed liquor and water is 1:3-1:
7。
Preferred according to the present invention, soaking temperature described in step (1) is 25-45 DEG C, soaking time 20-50min.
Preferred according to the present invention, the length for being torn open the textured soybean protein of silk described in step (1) is 1.0-4.0cm,
Diameter is 0.1-0.5mm.
Preferred according to the present invention, the mass ratio of soybean protein isolate described in step (2) and water is 1:4-1:8.
It is preferred according to the present invention, in step (2), after soybean protein isolate is mixed with water, first with 200-300r/min's
Rate, which is cut, mixes 1-5min to no dry powder, then cut with the rate of 1000-1500r/min mix 2-5min to soybean protein isolate with
Water is sufficiently mixed；Vegetable oil is added, is cut with the rate of 1000-1500r/min and mixes 2-4min until can't see liquid vegetable oil,
Obtain slurry.
Preferred according to the present invention, in step (3), step is added in the textured soybean protein for being torn open silk that step (1) is obtained
Suddenly it in the slurry that (2) obtain, is cut through the rate of 200-300r/min and mixes 2-4min until after uniformly, starch, Gluten, food is added
Salt, monosodium glutamate, white pepper, five-spice powder, chive powder, ginger powder, the rate of 400-500r/min, which is cut, mixes 0.5-3min until uniformly, obtaining
Mixing slurry.
Beneficial effects of the present invention are as follows:
1. in the present invention, the soybean protein isolate used has water suction oil absorption well, and has good gelation
And emulsibility, several supplementary materials can be made to be combined together well.Soybean protein isolate and water are mixed and added by the present invention
Vegetable oil, the gel and water conservation that can give full play to soybean protein isolate protect oily astringent taste characteristic, assign the better malleable of product.
2. the present invention also uses various auxiliary materials, including salt, monosodium glutamate, white pepper, five-spice powder, chive powder, ginger powder, pass through
The adding proportion for adjusting them makes product have the flavor of meat；Gluten is added in the present invention can further enhance plain steak
Elasticity, toughness, retentiveness；Element meat base of the invention wraps up breadcrumbs before frying, alleviates the time that food is burned, and can play outer
Tender effect in shortcake.The specific composition of raw materials of the present invention combines specific preparation method, plays the synergistic effect between raw material,
The plain steak that the present invention is crisp outside tender inside, and internal structure is good, has chewy texture, shredded meat sense strong is prepared；And through fried i.e. edible
With.
3. in the present invention, directly using textured soybean protein different from previous, but it is pre-processed, it will be through multiple
Water, dehydration textured soybean protein, carry out tearing silk open with machine of tearing open so that product have shredded meat sense；In the present invention, by soyabean tissue
It is 1-4cm that albumen, which splits into length, and diameter is the filament of 0.1-0.5mm, it is ensured that plain steak has preferable shredded meat sense, assigns
Product imitates the fibre structure of meat.
4. the raw materials used in the present invention is less, while guaranteeing product special flavour and mouthfeel, raw material type is greatly reduced, has
Conducive to reducing cost.
Specific embodiment
The present invention will be further explained combined with specific embodiments below and explanation, but not limited to this.
Experimental method described in following embodiments is unless otherwise specified conventional method simultaneously；The material, such as nothing
Specified otherwise commercially obtains.
In embodiment, the textured soybean protein, Henan Pin Zheng food science and technology company is on sale；Soybean protein isolate, Shandong
Yu Wang Industrial Co., Ltd. is on sale；Gluten, Henan Tian Xing food additives Co., Ltd are on sale；Soybean oil, Shandong Yu Wangshi
Industry Co., Ltd is on sale；Tapioca, Jinan Shandong Feng tapioca Co., Ltd are on sale.
Embodiment 1
A kind of plain steak of soybean protein-containing, plain steak blank raw material parts by weight composition are as follows: 15 parts of textured soybean protein,
5 parts of soybean protein isolate, 4 parts of tapioca, 3 parts of Gluten, 4 parts of soybean oil, 1 part of salt, 0.3 part of monosodium glutamate, 45 parts of water, white Hu
0.2 part of green pepper, 0.2 part of five-spice powder, 0.4 part of chive powder, 0.4 part of ginger powder.
The preparation method of the plain steak of above-mentioned soybean protein-containing, comprises the following steps that
(1) textured soybean protein pre-processes: 15 parts of textured soybean proteins are impregnated in water, textured soybean protein and water
Weight proportion is 1:3,25 DEG C of soaking temperature, soaking time 20min, it is clear with clear water to be washed till water after immersion, then will impregnate
Textured soybean protein after cleaning, which is placed in, sloughs extra moisture in dehydration barrel, until water content is 55%, it finally will be through being dehydrated
Textured soybean protein be put into and tear open in machine, splitting into length is 1.5cm, and diameter is the filament of 0.2mm, obtains the soybean group for being torn open silk
Knit albumen；
(2) 5 parts of soybean protein isolates and 20 parts of water are put into cut and are mixed in device, first cut with the rate of 200r/min and mix 2min extremely
There is no dry powder, then cut with the rate of 1000r/min and mix 4min and be sufficiently mixed to soybean protein isolate and water, adds 4 parts big
Soya-bean oil is cut with the rate of 1000r/min and mixes 3min to can't see liquid soy oil, obtains slurry；
(3) it in the slurry for obtaining the textured soybean protein for being torn open silk addition step (2), is stirred with the rate of 200r/min
Then 4 parts of tapioca, 3 parts of Gluten, 1 part of salt, 0.3 part of monosodium glutamate, 0.2 part of white pepper, five is added until after uniformly in 2min
0.2 part of face powder, 0.4 part of chive powder, 0.4 part of ginger powder are cut with the rate of 400r/min and mix 2min until uniformly, obtaining mixing slurry；
(4) mixing slurry that step (3) obtains is added in molding machine and carries out extrusion forming, obtain plain meat base；Outer surface is uniform
1 part of breadcrumbs is wrapped, is then placed in deep fryer, 130 DEG C, fries 1min, until floating, that is, pull the oil for draining surface out to get element
Steak；It is put into freezing in -18 DEG C of freezer.
Embodiment 2
A kind of plain steak of soybean protein-containing, plain steak blank raw material parts by weight composition are as follows: 16 parts of textured soybean protein,
It is 6 parts of soybean protein isolate, 5 parts of tapioca, 4 parts of Gluten, 3 parts of soybean oil, 0.8 part of salt, 0.4 part of monosodium glutamate, 82 parts of water, white
0.3 part of pepper, 0.4 part of five-spice powder, 0.3 part of chive powder, 0.5 part of ginger powder.
The preparation method of the plain steak of above-mentioned soybean protein-containing, comprises the following steps that
(1) textured soybean protein pre-processes: 16 parts of textured soybean proteins are impregnated in water, textured soybean protein and water
Weight proportion is 1:5,30 DEG C of soaking temperature, soaking time 30min, it is clear with clear water to be washed till water after immersion, then will impregnate
Textured soybean protein after cleaning, which is placed in, sloughs extra moisture in dehydration barrel, until water content is 65%, it finally will be through being dehydrated
Textured soybean protein be put into and tear open in machine, splitting into length is 2.0cm, and diameter is the filament of 0.1mm, obtains the soybean group for being torn open silk
Knit albumen；
(2) 6 parts of soybean protein isolates and 30 parts of water are put into cut and are mixed in device, first cut with the rate of 300r/min and mix 1min extremely
There is no dry powder, then cut with the rate of 1500r/min mix 3min until soybean protein isolate be sufficiently mixed with water, add 3 parts
Soybean oil is cut with the rate of 1500r/min and mixes 2min until can't see liquid soy oil, obtains slurry；
(3) it in the slurry for obtaining the textured soybean protein for being torn open silk addition step (2), is stirred with the rate of 300r/min
2min until uniformly after, then be added 5 parts of tapioca, 4 parts of Gluten, 0.8 part of salt, 0.4 part of monosodium glutamate, 0.3 part of white pepper,
0.4 part of five-spice powder, 0.3 part of chive powder, 0.5 part of ginger powder are cut with the rate of 500r/min and mix 1.5min until uniformly, must mix
Slurry；
(4) mixing slurry that step (3) obtains is added in molding machine and carries out extrusion forming, obtain plain meat base；Outer surface is uniform
Wrap 1 part of breadcrumbs, be then placed in deep fryer, 150 DEG C, fry 1.5min, to floating, that is, pull out drain surface it is oily to get
Plain steak；It is put into freezing in -18 DEG C of freezer.
Embodiment 3
A kind of plain steak of soybean protein-containing, plain steak blank raw material parts by weight composition are as follows: 18 parts of textured soybean protein,
4 parts of soybean protein isolate, 3 parts of tapioca, 2 parts of Gluten, 5 parts of soybean oil, 1.3 parts of salt, 0.2 part of monosodium glutamate, 113 parts of water,
0.5 part of white pepper, 0.6 part of five-spice powder, 0.2 part of chive powder, 0.3 part of ginger powder.
The preparation method of the plain steak of above-mentioned soybean protein-containing, comprises the following steps that
(1) textured soybean protein pre-processes: 18 parts of textured soybean proteins are impregnated in water, textured soybean protein and water
Weight proportion is 1:7,40 DEG C of soaking temperature, soaking time 50min, it is clear with clear water to be washed till water after immersion, then will impregnate
Textured soybean protein after cleaning, which is placed in, sloughs extra moisture in dehydration barrel, until water content is 70%, it finally will be through being dehydrated
Textured soybean protein be put into and tear open in machine, splitting into length is 2.5cm, and diameter is the filament of 0.1mm, obtains the soybean group for being torn open silk
Knit albumen；
(2) 4 parts of soybean protein isolates and 25 parts of water are put into cut and are mixed in device, first cut that mix 1min straight with the rate of 200r/min
To no dry powder, is then cut with the rate of 1300r/min and mix 3min until soybean protein isolate is sufficiently mixed with water, add 5
Part soybean oil is cut with the rate of 1300r/min and mixes 2min until can't see liquid soy oil, obtains slurry；
(3) it in the slurry for obtaining the textured soybean protein for being torn open silk addition step (2), is stirred with the rate of 200r/min
2min until uniformly after, then be added 3 parts of tapioca, 2 parts of Gluten, 1.3 parts of salt, 0.2 part of monosodium glutamate, 0.5 part of white pepper,
0.6 part of five-spice powder, 0.2 part of chive powder, 0.3 part of ginger powder, are cut with the rate of 500r/min and mix 2min, until uniformly, must mix
Slurry；
(4) mixing slurry that step (3) obtains is added in molding machine and carries out extrusion forming, obtain plain meat base；Outer surface is uniform
Wrap 1 part of breadcrumbs, be then placed in deep fryer, 160 DEG C, fry 0.9min, to floating, that is, pull out drain surface it is oily to get
Plain steak；It is put into freezing in -18 DEG C of freezer.
Comparative example 1
A kind of element steak, raw material composition and preparation step are as described in Example 2, except that: textured soybean protein is not
It is preprocessed, the specific steps are as follows:
(1) 6 parts of soybean protein isolates and 30 parts of water are put into cut and are mixed in device, first cut that mix 1min straight with the rate of 300r/min
To no dry powder, is then cut with the rate of 1500r/min and mix 3min until soybean protein isolate is sufficiently mixed with water, add 3
Part soybean oil is cut with the rate of 1500r/min and mixes 2min until can't see liquid soy oil, obtains slurry；
(2) 16 parts of textured soybean proteins are added in the slurry that step (1) obtains, stir 2min with the rate of 300r/min
Until 5 parts of tapioca, 4 parts of Gluten, 0.8 part of salt, 0.4 part of monosodium glutamate, 0.3 part of white pepper, spices are then added after uniformly
0.4 part of powder, 0.3 part of chive powder, 0.5 part of ginger powder are cut with the rate of 500r/min and mix 1.5min until uniformly, obtaining mixing；
(3) mixing that step (2) obtains is added in molding machine and carries out extrusion forming, obtain plain meat base；It uniformly wraps up in outer surface
Upper 1 part of breadcrumbs, is then placed in deep fryer, 150 DEG C, fries 1.5min, until floating, that is, pull the oil for draining surface out to get element
Steak；It is put into freezing in -18 DEG C of freezer.
Comparative example 2
A kind of element steak, raw material composition and preparation step are as described in Example 2, except that: plain meat base does not wrap up in bread
Chaff, directly carries out frying, and other steps and embodiment 2 are consistent.
Comparative example 3
A kind of element steak, parts by weight composition is as described in Example 2, except that: it is added without textured soybean protein.
The preparation method of above-mentioned element steak, comprises the following steps that
(1) 6 parts of soybean protein isolates and 30 parts of water are put into cut and are mixed in device, first cut that mix 1min straight with the rate of 300r/min
To no dry powder, is then cut with the rate of 1500r/min and mix 3min until soybean protein isolate is sufficiently mixed with water, add 3
Part soybean oil is cut with the rate of 1500r/min and mixes 2min until can't see liquid soy oil；Then 5 parts of tapioca, paddy is added
4 parts of protein powder, 0.8 part of salt, 0.4 part of monosodium glutamate, 0.3 part of white pepper, 0.4 part of five-spice powder, 0.3 part of chive powder, 0.5 part of ginger powder,
It is cut with the rate of 500r/min and mixes 1.5min until uniformly, obtaining mixing；
(2) mixing that step (1) obtains is added in molding machine and carries out extrusion forming, obtain plain meat base；It uniformly wraps up in outer surface
Upper 1 part of breadcrumbs, is then placed in deep fryer, 150 DEG C, fries 1.5min, to floating, that is, pulls out and drains the oily to get putting of surface
Enter freezing in -18 DEG C of freezer.
Comparative example 4
A kind of element steak, parts by weight composition is as described in Example 2, except that: it is added without soybean protein isolate.
The preparation method of above-mentioned element steak, comprises the following steps that
(1) 16 parts of textured soybean proteins are impregnated in water, the weight proportion of textured soybean protein and water is 1:5, is impregnated
30 DEG C of temperature, soaking time 30min, it is washed till with clear water that water is clear after immersion, then by soyabean tissue's egg after soaking and washing
White be placed in sloughs extra moisture in dehydration barrel, until water content is 65%, be finally put into the textured soybean protein through being dehydrated
It tears open in machine, splitting into length is 2.0cm, and diameter is the filament of 0.1mm；30 parts of water are added, add 3 portions of soybean oils, use
The rate of 1500r/min, which is cut, mixes 2min until can't see liquid soy oil；5 parts of tapioca, 4 parts of Gluten, salt 0.8 is added
Part, 0.4 part of monosodium glutamate, 0.3 part of white pepper, 0.4 part of five-spice powder, 0.3 part of chive powder, 0.5 part of ginger powder, with the rate of 500r/min
It cuts and mixes 1.5min until uniformly, obtaining mixing；
(2) mixing that step (1) obtains is added in molding machine and carries out extrusion forming, obtain plain meat base；It uniformly wraps up in outer surface
Upper 1 part of breadcrumbs, is then placed in deep fryer, 150 DEG C, fries 1.5min, until floating, that is, pull the oil for draining surface out to get element
Steak；It is put into freezing in -18 DEG C of freezer.
Comparative example 5
A kind of element steak, parts by weight of raw materials composition and preparation step are as described in Example 2, except that: soyabean tissue
5 parts of albumen, 12 parts of soybean protein isolate.
Comparative example 6
A kind of element steak, parts by weight of raw materials composition and preparation step are as described in Example 2, except that: through tearing silk open
The length of textured soybean protein is 0.3cm.
Comparative example 7
A kind of element steak, parts by weight of raw materials composition and preparation step are as described in Example 2, except that: in step (3)
5 parts of tapioca, 4 parts of Gluten, 0.8 part of salt, 0.4 part of monosodium glutamate, 0.3 part of white pepper, 0.4 part of five-spice powder, chive powder is added
After 0.3 part, 0.5 part of ginger powder, is cut with the rate of 1500r/min and mix 2min until uniformly；
Test example 1
The obtained plain steak of 1-3 of the embodiment of the present invention and the plain steak of comparative example are subjected to flavor, internal structure and mouthfeel
Comparison, plain steak sensory evaluation criteria are shown in Table 1, and test result is shown in Table 2:
1 sensory evaluation criteria of table
The plain steak Analyses Methods for Sensory Evaluation Results of 2 embodiment of table, comparative example
As shown in Table 2, raw material type, raw material dosage and preparation condition have important shadow to the performance of the plain steak of preparation
It rings, element steak prepared by the present invention has preferable internal structure, and internal structure is fine and close, uniform；And free from extraneous odour, flavor are good
Good, beany flavor is smaller, no greasy feeling, and chewiness is strong, there is voluptuousness, has good flavor and taste.
Test example 2
The plain steak obtained after frying is cut into 3cm × 3cm × 0.8cm fritter measurement texture.Texture uses SMA-
TAXT property tester is measured, and P50 cylinder probe is selected to carry out the survey of hardness, viscoplasticity, chewiness index to plain steak
It is fixed.Decrease speed is set as 2mm/s, test speed 1mm/s, rate of climb 2mm/s, dropping distance 50%, contact force
For 5g.Every kind of sample in triplicate, takes the average value measured three times.It the results are shown in Table 3.
The plain steak hardness of table 3, viscoplasticity, the test data of chewiness index
| Sample serial number | Hardness (g) | Elasticity | Chewiness |
| Embodiment 1 | 6020.43±95.21 | 0.65±0.02 | 2000.21±60.45 |
| Embodiment 2 | 6120.23±90.21 | 0.55±0.01 | 1849.33±80.05 |
| Embodiment 3 | 5821.34±85.12 | 0.63±0.03 | 1950.23±70.45 |
| Comparative example 1 | 5600.33±70.21 | 0.32±0.02 | 900.33±63.24 |
| Comparative example 2 | 5930.34±80.23 | 0.45±0.04 | 1600.35±60.32 |
| Comparative example 3 | 4000.25±67.45 | 0.23±0.02 | 1508.63±65.35 |
| Comparative example 4 | 3205.45±58.67 | 0.32±0.03 | 1004.55±36.37 |
| Comparative example 5 | 3120.64±65.34 | 0.33±0.03 | 893.45±60.34 |
| Comparative example 6 | 2200.33±59.32 | 0.22±0.03 | 884.34±40.23 |
| Comparative example 7 | 2145.23±60.28 | 0.21±0.04 | 700.83±40.23 |
As shown in Table 3, hardness, elasticity and the nozzle of raw material type, raw material dosage and preparation condition to the plain steak of preparation
Chewing property has great influence, and element steak prepared by the present invention hardness with higher, elasticity and chewiness have chewy texture, shredded meat
Sense is strong, and has preferable malleable.
Claims (10)
1. a kind of plain steak of soybean protein-containing, plain steak blank raw material parts by weight composition is as follows: textured soybean protein 10-20
Part, 3-10 parts of soybean protein isolate, 2-10 parts of starch, 2-8 parts of Gluten, 2-9 parts of vegetable oil, 0-3 parts of salt, 0-1 parts of monosodium glutamate,
30-130 parts of water, 0-0.6 parts of white pepper, 0-0.6 parts of five-spice powder, 0-0.8 parts of chive powder, 0-0.8 parts of ginger powder.
2. the plain steak of soybean protein-containing according to claim 1, which is characterized in that the plain meat of the soybean protein-containing
Row, plain steak blank raw material parts by weight composition are as follows: textured soybean protein 10-20 parts, 3-10 parts of soybean protein isolate, starch 2-
10 parts, 2-8 parts of Gluten, 2-9 parts of vegetable oil, 0.5-3 parts of salt, 0.2-1 parts of monosodium glutamate, 30-130 parts of water, white pepper 0.1-0.6
Part, 0.1-0.6 parts of five-spice powder, 0.2-0.8 parts of chive powder, 0.2-0.8 parts of ginger powder.
3. the plain steak of soybean protein-containing according to claim 1, which is characterized in that the plain meat of the soybean protein-containing
Row, plain steak blank raw material parts by weight composition are as follows: textured soybean protein 15-18 parts, 4-8 parts of soybean protein isolate, starch 3-7
Part, 2-6 parts of Gluten, 3-7 parts of vegetable oil, 0.8-2 parts of salt, 0.2-0.8 parts of monosodium glutamate, 40-120 parts of water, white pepper 0.2-0.5
Part, 0.2-0.6 parts of five-spice powder, 0.2-0.7 parts of chive powder, 0.3-0.7 parts of ginger powder.
4. the plain steak of soybean protein-containing according to claim 1, which is characterized in that the starch is green starch, horse
One of bell sweet potato starch, wheaten starch, sweet potato starch or tapioca；Preferably, the starch is tapioca.
5. the plain steak of soybean protein-containing according to claim 1, which is characterized in that the vegetable oil is peanut oil, dish
One of seed oil, sesame oil, cottonseed oil or soybean oil；Preferably, the vegetable oil is soybean oil.
6. the preparation method of the plain steak of soybean protein-containing as described in any one in claim 1-5, comprising steps of
(1) textured soybean protein is impregnated in water, obtains mixed liquor；It is washed after immersion, it is then dehydrated to water content and is
55-75wt%；It is most torn open silk afterwards, is obtained through tearing the textured soybean protein of silk open；
(2) soybean protein isolate is mixed with water, is first cut and mixed to no dry powder with the rate of 100-300r/min, is then used
The rate of 1000-1500r/min is cut to mix to soybean protein isolate and water and is sufficiently mixed；Vegetable oil is added, 1000-1500r/ is used
The rate of min, which is cut, mixes up to can't see liquid vegetable oil, obtains slurry；
(3) textured soybean protein for being torn open silk for obtaining step (1) is added in the slurry that step (2) obtain, through 200-400r/
The rate of min, which is cut, mixes until after uniformly, and starch, Gluten, salt, monosodium glutamate, white pepper, five-spice powder, chive powder, ginger is added
Powder, the rate of 200-800r/min, which is cut, mixes until uniformly, obtaining mixing slurry；
(4) the mixing slurry extrusion forming for obtaining step (3) obtains plain steak green body.
7. the preparation method of the plain steak of soybean protein-containing according to claim 6, which is characterized in that the egg containing soybean
The preparation method of white plain steak further include: bread-crumb loading is uniformly wrapped up in plain steak billet surface, then through 130-160 DEG C of oil
Fried 1-10min, until floating；
Preferably, the breadcrumbs and the mass ratio of textured soybean protein are 0.5-3:10-20.
8. the preparation method of the plain steak of soybean protein-containing according to claim 6, which is characterized in that step (1) mixing
The mass ratio of textured soybean protein described in liquid and water is 1:3-1:7；
Preferably, soaking temperature described in step (1) is 25-45 DEG C, soaking time 20-50min.
9. the preparation method of the plain steak of soybean protein-containing according to claim 6, which is characterized in that institute in step (1)
Stating the length through tearing the textured soybean protein of silk open is 1.0-4.0cm, diameter 0.1-0.5mm.
10. the plain steak preparation method of soybean protein-containing according to claim 6, which is characterized in that described in step (2)
The mass ratio of soybean protein isolate and water is 1:4-1:8.
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