CN110403058A - A kind of soybean protein steak and preparation method thereof - Google Patents
A kind of soybean protein steak and preparation method thereof Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
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- A23J3/16—Vegetable proteins from soybean
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Abstract
The present invention relates to a kind of soybean protein steaks and preparation method thereof.The soybean protein steak by following raw material by weight: fat meat part (water, konjac glucomannan, trehalose, xanthan gum, titanium dioxide, salt, monosodium glutamate, acetate starch, hydroxypropyl PASELLI EASYGEL, calcium hydroxide, water).Lean meat part (water, konjaku flour, trehalose, xanthan gum, carragheen, Monascus color, salt, white sugar, monosodium glutamate, plain meat extract, 5 '-the sapidity nucleotide disodiums, chicken paste, chicken meal, meat flavour essential oil, soybean oil, egg-white powder, hydroxypropyl PASELLI EASYGEL, acetate starch, textured soybean protein, corn, pea, carrot.Preparation step includes: fat meat, the preparation of lean meat germule, prepared by textured soybean protein and corn, pea, carrot, fat meat, lean meat prepare at embryo, penetrate into salinity, mixing stirring, soybean protein steak separates into type, soybean protein steak cooks molding, commercialization finished product is made.
Description
Technical field
The invention belongs to food processing fields, are related to bean product and konjaku class more particularly to a kind of soybean protein steak.This
Class bean product include textured soybean protein, soybean wire-drawing protein, one or more of soybean peanut albumen.
Background technique
Vegetable protein is main protein source in vegetarian diet, can be used to be made shape, taste, mouthfeel etc. and moves with corresponding
The similar meaty food of object food.Vegetarian specially eats incomplete protein, it may occur that deficiency disease, it is necessary to and food soybean protein
Matter.
Protein-rich soy meat is the technical process such as to make an uproar soyabean protein powder by heating, extruding, spray using high quality soybean as raw material
Size, variform lean meat sheet vegetable protein is made, why is referred to as " protein meat ", is containing due to its protein
Amount is significantly larger than general animal meat, and sense of food, structure, color, toughness are approximate with animal flesh.Its protein according to surveying and determination
Content is pig, 2-3 times of thin cattle meat protein, and the identification through hygiene department is nontoxic, is a kind of green, safety, health care
Food.Since its rouge is low, be hypertension, coronary heart disease, diabetes patient ultimate food, it is cold and dressed with sauce, burn, fry it is all suitable, delicious flavour can
Mouthful, long-term consumption can build up health, and be beneficial to health.
Summary of the invention
The purpose of the present invention is to provide a kind of soybean protein steaks and preparation method thereof, to achieve the above object, this hair
It is bright to adopt the following technical scheme that
A kind of soybean protein steak, is made of fat meat part and lean meat part, and the fat meat part includes following in parts by mass
Component: 420-750 parts of water, konjac glucomannan or 11.3-19.5 parts of konjaku flour, 13-30 parts of trehalose, 0.5-3.2 part of xanthan gum, two
0.05-0.33 parts of titanium oxide, 5.7-12.9 parts of salt, 3.7-8.3 parts of monosodium glutamate, 15.5-53 parts of acetate starch, hydroxypropyl two
15.4-42.5 parts of starch phosphate, 23.5-37.5 parts of the calcium hydroxide aqueous solution of 3.3wt%；
The lean meat part includes following components in parts by mass: 276-475 parts of water, 12.3-21.8 parts of konjaku flour, and trehalose
11.6-23.9 parts, 0.24-2.1 part of xanthan gum, 0.32-1.4 part of carragheen, 0.04-0.23 parts of Monascus color, salt 3.5-
18.2 parts, 3.5-16.7 parts of white sugar, 0.45-6.6 parts of monosodium glutamate, 2.7-8.3 parts of plain meat extract, 5 '-the sapidity nucleotide disodiums 0.3-
1.2 parts, 2.4-9.2 parts of chicken paste, 3.5-10.2 parts of chicken meal, 1.1-5.4 parts of meat flavour essential oil, 17.5-42 parts of soybean oil, egg white
17.5-52.3 parts of powder, 2.6-12.8 parts of hydroxypropyl PASELLI EASYGEL, 22.3-57.6 parts of acetate starch, textured soybean protein
185-722 parts, corn, pea, carrot are 20-40 parts each.
Preparation method includes the following steps:
(1) fat meat, the preparation of lean meat germule: fat meat embryo material part claims water spare, and titanium dioxide is added to stir evenly, and adds after the completion of stirring
Enter konjac glucomannan or konjaku flour, trehalose, xanthan gum, add while stirring, prevents from agglomerating, 20-60 points of gelatinization are stood at 10-15 DEG C
Embryo material is cut and is mixed to no fine particle by clock;Lean meat embryo material part claims water spare, and Monascus color is added to stir evenly, and adds after the completion of stirring
Enter konjaku flour, trehalose, xanthan gum, add while stirring, has prevented excessive agglomeration, stood gelatinization 20-60 minutes at 10-15 DEG C,
Embryo material is cut and is mixed to no fine particle；
(2) textured soybean protein and corn, pea, carrot preparation: 30- impregnates in 8-15 DEG C of cold water in textured soybean protein
60min is cleaned up to no lump, corn, pea, daucus carrot particles, is dehydrated spare, textured soybean protein's dehydration chopped；
(3) fat meat is prepared at embryo: fat meat germule being put into agitator and is stirred 4-8 minutes, salt and other mixings stirring 5- are poured into
10 minutes, the calcium hydroxide solution for finally pouring into concentration 3.3wt% stirred 3-6 minutes；
(4) lean meat is prepared at embryo: 30-50 parts of fat meat being taken to be mixed 4-8 minutes to two kinds at embryo material at the beginning of embryo and lean meat first
Material fusion completely, pours into salt and other mixings stir 5-10 minutes, pours into the soyabean tissue's egg for the chopped that step (2) is prepared
Bletilla corn, pea, carrot seed stir evenly, then pour into soybean oil and stir 3-6 minutes, finally pour into the hydrogen of concentration 2.5wt%
Calcium oxide solution stirs 3-6 minutes.
(5) soybean protein steak separates into type: lean meat, fat meat successively being smeared in proportion at embryo material, then stirred by hand
Device stirs evenly, and makes fat meat, lean meat ratio in irregular distribution, finally surface is scraped, with 0.1MPA vaccum-pumping equipment pumping
Vacuum 30-50 seconds, exclude product in air, allow structure more closely；
(6) soybean protein steak cooks molding: with 90-95 DEG C of temperature, boiling 60 minutes, then normal temperature state is naturally cooled to, it uses
Equipment cuts out required shape and specification；
(7) be made commercialization finished product: storage is quick-frozen, and library temperature is -20 to -30 DEG C, and the time is 5-8 hours, it is quick-frozen get well after use vacuum
Packaging bag carries out packaging or the preservation of normal packet pack packaging, transport and sale.
Step (5) is described successively to smear concrete operation method in proportion are as follows: by lean meat 300-600g, fat meat 80-250g, thin
Meat 200-550g, fat meat 80-250g, lean meat 200-500g are smeared.The present invention has the advantages that protein-rich soy meat of the present invention
The content of protein is significantly larger than general animal meat, and sense of food, structure, color, toughness are approximate with animal flesh.According to surveying and determination
The content of its protein is pig, 2-3 times of thin cattle meat protein, and the identification through hygiene department is nontoxic, be a kind of green,
Safety, health food.Since its rouge is low, be hypertension, coronary heart disease, diabetes patient ultimate food, it is cold and dressed with sauce, burn, fry all suitable, taste
Road is tasty, and long-term consumption can build up health, and is beneficial to health.
Specific embodiment
Embodiment 1
1, raw material forms:
(1) fat meat part: 420 parts of water, 11.3 parts of konjac glucomannan, 13 parts of trehalose, 0.5 part of xanthan gum, 0.05 part of titanium dioxide, salt
5.7 parts, 3.7 parts of monosodium glutamate, 15.5 parts of acetate starch, 15.4 parts of hydroxypropyl PASELLI EASYGEL, the calcium hydroxide water of 3.3wt%
23.5 parts of solution；
(2) lean meat part: 276 parts of water, 12.3 parts of konjaku flour, 11.6 parts of trehalose, 0.24 part of xanthan gum, 0.32 part of carragheen,
0.04 part of Monascus color, 3.5 parts of salt, 3.5 parts of white sugar, 0.45 part of monosodium glutamate, 2.7 parts of plain meat extract, 5 ' -0.3 part of the sapidity nucleotide disodiums,
2.4 parts of chicken paste, 3.5 parts of chicken meal, 1.1 parts of meat flavour essential oil, 17.5 parts of soybean oil, 17.5 parts of egg-white powder, two starch of hydroxypropyl
2.6 parts of phosphate, 22.3 parts of acetate starch, 185 parts of textured soybean protein, each 20 parts of corn, pea, carrot.
2, preparation method:
(1) fat meat, the preparation of lean meat germule: fat meat embryo material part claims water spare, and titanium dioxide is added to stir evenly, and adds after the completion of stirring
Enter konjaku flour, trehalose, xanthan gum, add while stirring, has prevented excessive agglomeration, be gelatinized 20 minutes, embryo material is cut and is mixed to without thin
Little particle;Lean meat embryo material part claims water spare, and Monascus color etc. is added to stir evenly, stirring after the completion of be added konjaku flour, trehalose,
Xanthan gum adds while stirring, has prevented excessive agglomeration, has been gelatinized 20 minutes, embryo material is cut and is mixed to no fine particle；
(2) textured soybean protein and corn, pea, carrot preparation: textured soybean protein impregnates 60 minutes in 8 DEG C of cold water
To no lump, corn, pea, daucus carrot particles are cleaned up, and are dehydrated spare, textured soybean protein's dehydration chopped；
(3) fat meat is prepared at embryo: fat meat germule being put into agitator and is stirred 4 minutes, salt is poured into and other mixings stirs 5 points
Clock, the calcium hydroxide solution for finally pouring into concentration 3.3wt% stir 3 minutes.
(4) lean meat is prepared at embryo: being taken 30 parts of fat meat to be mixed 4 minutes to two kinds at embryo material at the beginning of embryo and lean meat first and is expected
Fusion completely is poured into the other mixings such as salt and is stirred 5 minutes, pour into the chopped that step (2) is prepared textured soybean protein and
Corn, pea, carrot seed stir evenly, then pour into soybean oil and stir 3 minutes, finally pour into the calcium hydroxide of concentration 2.5wt%
Solution stirs 3 minutes.
(5) soybean protein steak separates into type.Lean meat, fat meat are successively smeared by a certain percentage at embryo material: (lean meat
300g-fat meat 80g-lean meat 200g-fat meat 80g-lean meat 200g) it smears layer by layer, then blender slightly stirs by hand, makes
Surface is finally scraped, is vacuumized 30 seconds with 0.1MPA vaccum-pumping equipment in irregular distribution by fat meat, lean meat ratio, is excluded
Air in product, allow structure more closely.
(6) soybean protein steak cooks molding: with 90 DEG C of temperature, boiling 60 minutes, then normal temperature state is naturally cooled to,
Required shape and specification are cut out with equipment.
(7) be made commercialization finished product: storage is quick-frozen, and library temperature is -20 DEG C, and the time is 8 hours, it is quick-frozen it is good after with vacuum packaging
Bag carries out packaging or the preservation of normal packet pack packaging, transport and sale.
Embodiment 2
1, raw material forms:
(1) fat meat part: 600 parts of water, 15 parts of konjac glucomannan, 20 parts of trehalose, 2 parts of xanthan gum, 0.15 part of titanium dioxide, 8 parts of salt,
5 parts of monosodium glutamate, 30 parts of acetate starch, 25 parts of hydroxypropyl PASELLI EASYGEL, 30 parts of the calcium hydroxide aqueous solution of 3.3wt%；
(2) lean meat part: 350 parts of water, 18 parts of konjaku flour, 16 parts of trehalose, 1 part of xanthan gum, 0.8 part of carragheen, Monascus color 0.1
Part, 10 parts of salt, 10 parts of white sugar, 3 parts of monosodium glutamate, 5 parts of plain meat extract, 5 ' -0.7 part of the sapidity nucleotide disodiums, 5 parts of chicken paste, chicken meal 6
Part, 3 parts of meat flavour essential oil, 25 parts of soybean oil, 30 parts of egg-white powder, 8 parts of hydroxypropyl PASELLI EASYGEL, 36 parts of acetate starch, greatly
400 parts of beans histone, each 30 parts of corn, pea, carrot.
2, preparation method:
(1) fat meat, the preparation of lean meat germule: fat meat embryo material part claims water spare, and titanium dioxide is added to stir evenly, and adds after the completion of stirring
Enter konjaku flour, trehalose, xanthan gum, add while stirring, has prevented excessive agglomeration, be gelatinized 40 minutes, embryo material is cut and is mixed to without thin
Little particle;Lean meat embryo material part claims water spare, and Monascus color etc. is added to stir evenly, stirring after the completion of be added konjaku flour, trehalose,
Xanthan gum adds while stirring, has prevented excessive agglomeration, has been gelatinized 40 minutes, embryo material is cut and is mixed to no fine particle；
(2) textured soybean protein and corn, pea, carrot preparation: textured soybean protein impregnates 45 minutes in 12 DEG C of cold water
To no lump, corn, pea, daucus carrot particles are cleaned up, and are dehydrated spare, textured soybean protein's dehydration chopped；
(3) fat meat is prepared at embryo: fat meat germule being put into agitator and is stirred 6 minutes, salt is poured into and other mixings stirs 7 points
Clock, the calcium hydroxide solution for finally pouring into concentration 3.3wt% stir 5 minutes.
(4) lean meat is prepared at embryo: 40 parts of fat meat being taken to be mixed 6 minutes to two kinds at embryo material at the beginning of embryo and lean meat first
Material fusion completely, pours into salt and other mixings stir 7 minutes, pours into the textured soybean protein for the chopped that step (2) is prepared
And corn, pea, carrot seed stir evenly, then pour into soybean oil and stir 4 minutes, finally pour into the hydroxide of concentration 2.5wt%
Calcium solution stirs 5 minutes.
(5) soybean protein steak separates into type.Lean meat, fat meat are successively smeared by a certain percentage at embryo material: (lean meat
450g-fat meat 150g-lean meat 350g-fat meat 150g-lean meat 300g) it smears layer by layer, then blender slightly stirs by hand,
Make fat meat, lean meat ratio in irregular distribution, finally surface is scraped, is vacuumized 40 seconds with 0.1MPA vaccum-pumping equipment, arranges
Except air in product, allow structure more closely.
(6) soybean protein steak cooks molding: with 92 DEG C of temperature, boiling 60 minutes, then normal temperature state is naturally cooled to,
Required shape and specification are cut out with equipment.
(7) be made commercialization finished product: storage is quick-frozen, and library temperature is -25 DEG C, and the time is 6 hours, it is quick-frozen it is good after with vacuum packaging
Bag carries out packaging or the preservation of normal packet pack packaging, transport and sale.Embodiment 3
1, raw material forms:
(1) fat meat part: 750 parts of water, 19.5 parts of konjac glucomannan, 30 parts of trehalose, 3.2 parts of xanthan gum, 0.33 part of titanium dioxide, salt
12.9 parts, 8.3 parts of monosodium glutamate, 53 parts of acetate starch, 42.5 parts of hydroxypropyl PASELLI EASYGEL, the calcium hydroxide of 3.3wt% is water-soluble
37.5 parts of liquid；
(2) lean meat part: 475 parts of water, 21.8 parts of konjaku flour, 23.9 parts of trehalose, 2.1 parts of xanthan gum, 1.4 parts of carragheen, red
Bent red 0.23 part, 18.2 parts of salt, 16.7 parts of white sugar, 6.6 parts of monosodium glutamate, 8.3 parts of plain meat extract, 5 ' -1.2 parts of the sapidity nucleotide disodiums,
9.2 parts of chicken paste, 10.2 parts of chicken meal, 5.4 parts of meat flavour essential oil, 42 parts of soybean oil, 52.3 parts of egg-white powder, two starch phosphorus of hydroxypropyl
12.8 parts of acid esters, 57.6 parts of acetate starch, 722 parts of textured soybean protein, each 40 parts of corn, pea, carrot.
2, preparation method:
(1) fat meat, the preparation of lean meat germule: fat meat embryo material part claims water spare, and titanium dioxide is added to stir evenly, and adds after the completion of stirring
Enter konjaku flour, trehalose, xanthan gum, add while stirring, has prevented excessive agglomeration, be gelatinized 60 minutes, embryo material is cut and is mixed to without thin
Little particle;Lean meat embryo material part claims water spare, and Monascus color etc. is added to stir evenly, stirring after the completion of be added konjaku flour, trehalose,
Xanthan gum adds while stirring, has prevented excessive agglomeration, has been gelatinized 60 minutes, embryo material is cut and is mixed to no fine particle；
(2) textured soybean protein and corn, pea, carrot preparation: textured soybean protein impregnates 30 minutes in 15 DEG C of cold water
To no lump, corn, pea, daucus carrot particles are cleaned up, and are dehydrated spare, textured soybean protein's dehydration chopped；
(3) fat meat is prepared at embryo: fat meat germule being put into agitator and is stirred 8 minutes, salt and other equal mixings stirrings 10 are poured into
Minute, the calcium hydroxide solution for finally pouring into concentration 3.3wt% stirs 6 minutes.
(4) lean meat is prepared at embryo: 50 parts of fat meat being taken to be mixed 8 minutes to two kinds at embryo material at the beginning of embryo and lean meat first
Material fusion completely, pours into salt and other mixings stir 10 minutes, pours into the textured soybean protein for the chopped that step (2) is prepared
And corn, pea, carrot seed stir evenly, then pour into soybean oil and stir 6 minutes, finally pour into the hydroxide of concentration 2.5wt%
Calcium solution stirs 6 minutes.
(5) soybean protein steak separates into type.Lean meat, fat meat are successively smeared by a certain percentage at embryo material: (lean meat
600g-fat meat 250g-lean meat 550g-fat meat 250g-lean meat 500g) it smears layer by layer, then blender slightly stirs by hand,
Make fat meat, lean meat ratio in irregular distribution, finally surface is scraped, is vacuumized 50 seconds with 0.1MPA vaccum-pumping equipment, arranges
Except air in product, allow structure more closely.
(6) soybean protein steak cooks molding: with 95 DEG C of temperature, boiling 60 minutes, then normal temperature state is naturally cooled to,
Required shape and specification are cut out with equipment.
(7) be made commercialization finished product: storage is quick-frozen, and library temperature is -30 DEG C, and the time is 5 hours, it is quick-frozen it is good after with vacuum packaging
Bag carries out packaging or the preservation of normal packet pack packaging, transport and sale.
The protein content for the protein-rich soy meat that measurement embodiment 1-3 is prepared, the results are shown in Table 1:
Table 1
。
Claims (3)
1. a kind of soybean protein steak, which is characterized in that be made of fat meat part and lean meat part, quality is pressed in the fat meat part
Part meter includes following components: 420-750 parts of water, konjac glucomannan or 11.3-19.5 parts of konjaku flour, and 13-30 parts of trehalose, xanthan gum
0.5-3.2 part, 0.05-0.33 parts of titanium dioxide, 5.7-12.9 parts of salt, 3.7-8.3 parts of monosodium glutamate, acetate starch 15.5-
53 parts, 15.4-42.5 parts of hydroxypropyl PASELLI EASYGEL, 23.5-37.5 parts of the calcium hydroxide aqueous solution of 3.3wt%；
The lean meat part includes following components in parts by mass: 276-475 parts of water, 12.3-21.8 parts of konjaku flour, and trehalose
11.6-23.9 parts, 0.24-2.1 part of xanthan gum, 0.32-1.4 part of carragheen, 0.04-0.23 parts of Monascus color, salt 3.5-
18.2 parts, 3.5-16.7 parts of white sugar, 0.45-6.6 parts of monosodium glutamate, 2.7-8.3 parts of plain meat extract, 5 '-the sapidity nucleotide disodiums 0.3-
1.2 parts, 2.4-9.2 parts of chicken paste, 3.5-10.2 parts of chicken meal, 1.1-5.4 parts of meat flavour essential oil, 17.5-42 parts of soybean oil, egg white
17.5-52.3 parts of powder, 2.6-12.8 parts of hydroxypropyl PASELLI EASYGEL, 22.3-57.6 parts of acetate starch, textured soybean protein
185-722 parts, corn, pea, carrot are 20-40 parts each.
2. a kind of soybean protein steak preparation method as described in claim 1, characterized by the following steps:
(1) fat meat, the preparation of lean meat germule: fat meat embryo material part claims water spare, and titanium dioxide is added to stir evenly, and adds after the completion of stirring
Enter konjac glucomannan or konjaku flour, trehalose, xanthan gum, add while stirring, prevents from agglomerating, 20-60 points of gelatinization are stood at 10-15 DEG C
Embryo material is cut and is mixed to no fine particle by clock;Lean meat embryo material part claims water spare, adds Monascus color etc. to stir evenly, after the completion of stirring
Konjaku flour is added, trehalose, xanthan gum, adds while stirring, has prevented excessive agglomeration, 20-60 points of gelatinization is stood at 10-15 DEG C
Embryo material is cut and is mixed to no fine particle by clock；
(2) textured soybean protein and corn, pea, carrot preparation: 30- impregnates in 8-15 DEG C of cold water in textured soybean protein
60min is cleaned up to no lump, corn, pea, daucus carrot particles, is dehydrated spare, textured soybean protein's dehydration chopped；
(3) fat meat is prepared at embryo: fat meat germule being put into agitator and is stirred 4-8 minutes, salt and other mixings stirring 5- are poured into
10 minutes, the calcium hydroxide solution for finally pouring into concentration 3.3wt% stirred 3-6 minutes；
(4) lean meat is prepared at embryo: 30-50 parts of fat meat being taken to be mixed 4-8 minutes to two kinds at embryo material at the beginning of embryo and lean meat first
Material fusion completely, pours into salt and other mixings stir 5-10 minutes, pours into the soyabean tissue's egg for the chopped that step (2) is prepared
Bletilla corn, pea, carrot seed stir evenly, then pour into soybean oil and stir 3-6 minutes, finally pour into the hydrogen of concentration 2.5wt%
Calcium oxide solution stirs 3-6 minutes；
(5) soybean protein steak separates into type: lean meat, fat meat successively being smeared in proportion at embryo material, then blender stirs by hand
It mixes uniformly, makes fat meat, lean meat ratio in irregular distribution, finally surface is scraped, is vacuumized with 0.1MPA vaccum-pumping equipment
30-50 seconds, exclude product in air, allow structure more closely；
(6) soybean protein steak cooks molding: with 90-95 DEG C of temperature, boiling 60 minutes, then normal temperature state is naturally cooled to, it uses
Equipment cuts out required shape and specification；
(7) be made commercialization finished product: storage is quick-frozen, and library temperature is -20 to -30 DEG C, and the time is 5-8 hours, it is quick-frozen get well after use vacuum
Packaging bag carries out packaging or the preservation of normal packet pack packaging, transport and sale.
3. preparation method according to claim 2, which is characterized in that step (5) is described successively to smear specific behaviour in proportion
Make method are as follows: carry out by lean meat 300-600g, fat meat 80-250g, lean meat 200-550g, fat meat 80-250g, lean meat 200-500g
It smears.
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| CN112970934A (en) * | 2021-03-17 | 2021-06-18 | 江南大学 | Method for preparing vegetable protein meat by using konjak compound gel as substitute fat |
| CN113040266A (en) * | 2021-04-29 | 2021-06-29 | 齐鲁工业大学 | Processing method of artificial meat with alternate fat and lean meat |
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