CN101278710B

CN101278710B - Bionic meat made from wheat specially matched with instant noodles catsup and method of preparing the same

Info

Publication number: CN101278710B
Application number: CN2008100497733A
Authority: CN
Inventors: 谢安国
Original assignee: Individual
Current assignee: Individual
Priority date: 2008-05-19
Filing date: 2008-05-19
Publication date: 2011-04-20
Anticipated expiration: 2028-05-19
Also published as: CN101278710A

Abstract

The invention belongs to the field of food processing and instant noodle sauce development. Raw materials selected by the invention are powdery full-cream wheat germ meal and active wheat albumen powder which are regulated, kneading and curing by water and diced into diced meat by a meat cuber, the diced meat is refrigerated, dried and soaked in water or in oil and then added into a sauce pouch. The protein content of wheat simulated meat is 70 percent and the malt oil content is 6 percent to 8 percent. The wheat simulated meat contains various and abundant vitamins and minerals; the nutrient content can be compared with animal meat, which has the advantages of being easy to store, never degenerating and low cost when in the application for the instant noodle sauce.

Description

A kind of specially and the bionical meat of wheat matter of instant noodles sauce adapted and preparation method thereof

Technical field

The invention belongs to food processing and instant noodles sauce development field, particularly a kind of specially and the bionical meat of wheat matter of instant noodles sauce adapted and preparation method thereof.

Background technology

At present, food and nutrition educational circles and instant noodles insider are mostly clear, and China is with regard to dough for instant noodles, the quality of all regular producers generally meets international standards, now the instant noodles industry is absorbed in depression, and remove people's dietary structure various variation takes place, be outside the popular first-selected instant noodles unlike instant food several years ago, key is that sauce (comprising soup stock) is similar, its meat flavour is arranged, do not have its meat shape, the meat flavour that has does not have yet, also rest on original level, never be improved and improve.Thus, seriously restrict the development of instant noodles industries, and lost the market competitiveness, do not satisfied consumers in general's expectation and demand.

Summary of the invention

The purpose of this invention is to provide that a kind of azelon shredded meat shape is obviously loose, meat taste good, various nutritious a kind of specially and the bionical meat of wheat matter of instant noodles sauce adapted and preparation method thereof.

For realizing purpose of the present invention, now according to following technical scheme:

The selected raw material of the present invention is powdery full cream wheat germ powder and wheat active protein powder, water is in harmonious proportion, rub wash, slaking, be cut into fourth shape particle with meat cuber, freezing, oven dry, water send out or fry dried food ingredients after add in the sauce packet.The bionical meat protein content of this wheat matter is 70%, and wheat germ oil content 6-8% also has abundant a lot of vitamin and the mineral matter of kind, and nutritional labeling is enough to match in excellence or beauty with the animal meat, on the instant noodles sauce is used, have easily save and not degenerate, advantage that cost is low.

The specific embodiment

(1), get powdery full cream wheat germ powder 60% and wheat active protein powder 40% and mix, mix the back water and become dough to leave standstill 30 minutes;

(2), rub with the wheat gluten seperator and to wash 4-5 time, be advisable with albumen contents on dry basis about 70%, the protein gel thing;

(3), the protein gel thing that washes out is placed on allows it leave standstill naturally in the container 30 minutes, it is divided into the fritter about 250 grams when reaching plasticity, with pulling into 50 centimeters rectangular, puts into subsequently in boiled water pot or the boiling water pond, made its sclerosis, slaking in 60 minutes with 95 degrees centigrade constant temperature poach;

(4), the protein meat after the slaking pulled out be placed in the cold water, the cooling back with meat cuber be cut into instant noodles dewatered green vegetable bun in the particle of carrot fourth size, place deep colling in refrigerator or the freezer;

(5), the albumen meat cubelets after freezing, Tumble Dry again, promptly.

Characteristics of the present invention are:

1, bionical meat has passed through freezing oven dry, and behind steeping in water for reconstitution or the fry dried food ingredients, azelon shredded meat shape is obviously loose, brews 3-5 minute with dough for instant noodles through boiling water, just presents the voluptuousness similar to beef and mutton and mouthfeel. Enriched thus the nutritional labeling of instant noodles, improved again its class taste, more satisfied the existing meat flavour of consumer, the requirement of meat shape has been arranged again.

2, retaining protein content (butt) about 70% when separating, meat taste is good. If starch separated clean, can make azelon overstocked, inconvenience brews; Starch separates then can not make albumen excessively soft only, loses meat taste.

3, made bionical meat sclerosis in 60 minutes with 95 degrees centigrade constant temperature poach, slaking, it is fibrous that meat is, and mouthfeel is good. If water temperature surpasses 100 degrees centigrade, will occur cellular.

4, bionical meat is placed the refrigerator deep colling, will be fluffy between the bionical protein meat fiber, mouthfeel is all right.

5, can add the natural food colour of corresponding yellowish pink again according to the selected meat flavour kind of instant noodles sauce, so that increase consumer's appetite.

Claims

One kind specially and the bionical meat of wheat matter of instant noodles sauce adapted, it is characterized in that it is to be made as follows by powdery full cream wheat germ powder and wheat active protein powder:

(1), get powdery full cream wheat germ powder 60% and wheat active protein powder 40% and mix, mix the back water and become dough to leave standstill 30 minutes;

(2), rub with the wheat gluten seperator and to wash 4-5 time, making the albumen contents on dry basis is 70%, the protein gel thing;

(3), the protein gel thing that washes out is placed on allows it leave standstill naturally in the container 30 minutes, it is divided into the fritter about 250 grams when reaching plasticity, with pulling into 50 centimeters rectangular, puts into subsequently in boiled water pot or the boiling water pond, made its sclerosis, slaking in 60 minutes with 95 degrees centigrade constant temperature poach;

(4), the protein meat after the slaking pulled out be placed in the cold water, the cooling back with meat cuber be cut into instant noodles dewatered green vegetable bun in the particle of carrot fourth size, place deep colling in refrigerator or the freezer;

(5), the albumen meat cubelets after freezing, Tumble Dry again, promptly.
2. according to claim 1 a kind of specially and the bionical meat of wheat matter of instant noodles sauce adapted, it is characterized in that wheat activated protein amyloid proteins contents on dry basis is more than 75%.