CN103404877A - Processing method for fruit, vegetable and albumin kebab convenient set case - Google Patents
Processing method for fruit, vegetable and albumin kebab convenient set case Download PDFInfo
- Publication number
- CN103404877A CN103404877A CN2013103583657A CN201310358365A CN103404877A CN 103404877 A CN103404877 A CN 103404877A CN 2013103583657 A CN2013103583657 A CN 2013103583657A CN 201310358365 A CN201310358365 A CN 201310358365A CN 103404877 A CN103404877 A CN 103404877A
- Authority
- CN
- China
- Prior art keywords
- albumin
- vegetables
- skewer
- fruits
- parts
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Images
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a manufacturing method for a fruit, vegetable and albumin kebab convenient set case. According to the manufacturing method, a raw material bag consisting of fruits, vegetables and albumin meat, a spice bag consisting of white granulated sugar, edible salt, aginomoto and flavor feature spices, a condiment sauce bag consisting of pepper, sesame and cumin and auxiliary materials for stringing vegetable kebabs are comprised. The fruit, vegetable and albumin kebab convenient set case manufactured by the method remains the taste and the flavor of the conventional livestock kebabs, is easy to store and transport, has high nutritious value, is rich in color and is economical and practical. A consumer can eat delicious fruit, vegetable and albumin kebabs only by simple treatment without frying or barbecuing the kebabs.
Description
Technical field
This invention belongs to foods processing technique, particularly the processing method of fruits and vegetables albumin skewer.
Background technology
Skewer is a kind of very tempting meat products, but along with the improving constantly of living standard, increasing people start to pay close attention to the health of self.Because animal fat and albumen Excessive Intake easily cause multiple rich man's disease, such as obesity, high fat of blood, high cholesterol, hypertension, angiocardiopathy etc., thereby take fruits and vegetables albumin meat and will be subject to compatriots' favor as the convenient cover of the fruits and vegetables albumin skewer box of main material production.
Five large characteristics of the convenient cover of fruits and vegetables albumin skewer box: one, color is tempting: the fruits and vegetables albumin meat in the convenient cover of fruits and vegetables albumin skewer box raw material packet, contain natural Juice composition, do not add any pigment, changed the dull flaxen color of traditional plain meat, can improve a poor appetite, allow the people see and just want to eat.Child is particular about food, and bright fruits and vegetables albumin meat can whet the appetite, and improves the balanced in nutrition etc. of child.Two, nutrition is abundanter: the fruits and vegetables albumin meat in the convenient cover of fruits and vegetables albumin skewer box raw material packet is compared with traditional plain meat, and not only protein content is high, and nutrition is more comprehensive, arranges in pairs or groups more reasonable.Three, lubricious, the chewiness of mouthfeel: general the elderly's age of a draught animal is bad, and some beef is chewed motionless.And fruits and vegetables albumin skewer, the quality softness, be easy to chew.Four, deposit instant: the convenient cover of fruits and vegetables albumin skewer box normal temperature storage period 1 year, need not traditional skewer stored frozen.After when edible, only needing to soak, extract moisture and admix condiment, wear bunchiness and get final product, avoided complicated processing technology.Cooking process, without fried or barbecue, has better retained the nutrition of food, edible safer.Five, cheap: fruits and vegetables albumin skewer is only 20% of same quasi-tradition beef and mutton string price, is the popular ticbit that all can consume.
Summary of the invention
The present invention is mainly the preparation method of introducing a kind of fruits and vegetables albumin skewer, and this method comprises the following steps:
The making of A, raw material packet:
1, raw material and pulverizing:
Take soybean protein isolate 40-50 part, Soybean Meal 20-30 part, Gluten 5-15 part, starch 5-15 part is raw material, in order to guarantee not stop up the bulky grain of extruder punch die in mixed material, more full and uniform in modified and puffing process in order to guarantee material simultaneously, the General Requirements raw material is crushed to 100 orders.
2, batch mixing and modulation:
Squeeze Juice and choose fresh fruits and vegetables, clean up, chopping is mashed, and then squeeze juice, remove by filter the fruits and vegetables slag.Fruit and vegetable materials commonly used has: spinach, rape, romaine lettuce, cucumber, celery, tomato, carrot, oranges and tangerines, apple.The pH value of Juice is less than at 5.5 o'clock, and the toughness of product and chewiness are good, but water imbibition is poor.The pH value is greater than at 8.5 o'clock, the product tape bitter taste.So the pH value of Juice is preferably adjusted between 6.5-7.5, mouthfeel the best of product at this moment.
Material mixes more than 20min in food processor.It is the committed step be in harmonious proportion that material mixes with Juice, and it is appropriate that Juice adds, during extrusion charging smooth, systematism is effective; Otherwise not only charging rate is slow, and product shaping is bad.Through test material and the best ratio of Juice, be 10:7.
3, expanded:
After the raw material modulation, carry out expanded with the SYSLG30-IV twin (double) screw extruder.Feeding capacity 1.5 kgh-1 of this bulking machine, screw speed 200rmin-1.Temperature is controlled: the first 40 ℃ of sections, the second 90 ℃ of sections, the 3rd 120 ℃ of sections, the 4th 150 ℃ of sections.In bulking machine through heating, push, change the institutional framework state of albumen.The bulking machine end is equipped with mould, guarantees the shape of the similar sliced meat of product formation, after the drying cooling packing, makes the raw material packet of fruits and vegetables albumin skewer.
The making of B, flavor pack:
Flavoring by following weight portion forms, white granulated sugar 7-12 part, salt 7-12 part, monosodium glutamate 6-11 part, flavor characteristic spice 0.5-6 part.The flavor characteristic spice of telling is chilli powder, cumin powder, black pepper, thyme powder, curry powder etc., because the taste of product is different, selects one or more the mixture in several spices.
C, the making of dipping in the material bag: the ratio of chilli, sesame, cumin is 1:1:1.
D, raw material packet, cure bag, the proportioning of dipping in the weight portion of material bag are: 200 parts: 40 parts: 30 parts.
E, wear the auxiliary material of plain skewer:
45, bamboo let being furnished with 3.0 * 220mm in every box fruits and vegetables albumin skewer convenient cover box (200g).
F, eating method:
Step 1, raw material packet is poured in bowl, added the water soaking 10 minutes of 3 times, after albumin meat section softness, extract moisture stand-by; Step 2, flavor pack is added in the raw material after processing, stir, pickle 5min, then conspire to create fruits and vegetables albumin skewer; Step 3, sprinkle and dip in material bag according to individual taste, be i.e. edible.
Adopt said method system the convenient cover of fruits and vegetables albumin skewer box be the dried product packaged, need not need stored frozen as traditional livestock and poultry skewer, the shelf-life of product reaches 1 year, when edible, only needs simple processing to get final product.Fruits and vegetables albumin skewer delicious flavour after processing, be of high nutritive value, and do not contain anticorrisive agent, pigment etc., edible safety health.
The accompanying drawing explanation:Accompanying drawing 1 is the convenient cover of fruits and vegetables albumin skewer box production technological process
The specific embodiment
The convenient cover of the fragrant pungent carrot of embodiment 1 albumin skewer box
A, raw material packet:
1, raw material and pulverizing: by 40 parts of soybean protein isolates, 30 parts of Soybean Meaies, 15 parts of Glutens, 15 parts of starch, be crushed to 100 orders.
2, batch mixing and modulation: choose fresh carrot, clean up, chopping is mashed, and then squeeze juice, remove by filter the vegetables slag.Adjust to pH value to 6.5-7.5.In raw material, mix with the ratio of carrot juice 10:7, more than in food processor, modulating 20min.
3, expanded: as with the SYSLG30-IV twin (double) screw extruder, to carry out expanded after the raw material modulation.Feeding capacity 1.5 kgh-1 of this bulking machine, screw speed 200rmin-1.Temperature is controlled: the first 40 ℃ of sections, the second 90 ℃ of sections, the 3rd 120 ℃ of sections, the 4th 150 ℃ of sections.After extruding, cutting, drying, cooling packing, make the raw material packet of the convenient cover of carrot albumin skewer box.
B, cure bag: the flavoring by following weight portion forms, 8 parts of white granulated sugars, 10 parts of salt, 6 parts of monosodium glutamates, flavor characteristic spice (4 parts of chilli powders, 1 part, thyme powder).
C, the making of dipping in the material bag: the ratio of chilli, sesame, cumin is 1:1:1.
D, raw material packet, cure bag, the proportioning of dipping in the weight portion of material bag are: 200 parts: 40 parts: 30 parts.
E, wear the auxiliary material of plain skewer: 45, bamboo let being furnished with 3.0 * 220mm in every box fruits and vegetables albumin skewer convenient cover box (200g).
The convenient cover of embodiment 2 cumin flavor spinacin element skewer box
A, raw material packet:
1, raw material and pulverizing: by 40 parts of soybean protein isolates, 30 parts of Soybean Meaies, 15 parts of Glutens, 15 parts of starch, be crushed to 100 orders.
2, batch mixing and modulation: choose fresh spinach, clean up, chopping is mashed, and then squeeze juice, remove by filter the vegetables slag.Adjust to pH value to 6.5-7.5.In raw material, mix with the ratio of spinach juice 10:7, more than in food processor, modulating 20min.
3, expanded: as with the SYSLG30-IV twin (double) screw extruder, to carry out expanded after the raw material modulation.Feeding capacity 1.5 kgh-1 of this bulking machine, screw speed 200rmin-1.Temperature is controlled: the first 40 ℃ of sections, the second 90 ℃ of sections, the 3rd 120 ℃ of sections, the 4th 150 ℃ of sections.After extruding, cutting, drying, cooling packing, make the raw material packet of the convenient cover of spinacin element skewer box.
B, cure bag: the flavoring by following weight portion forms, 8 parts of white granulated sugars, 10 parts of salt, 6 parts of monosodium glutamates, flavor characteristic spice (2 parts of cumin powders, 2 parts of black peppers).
C, the making of dipping in the material bag: the ratio of chilli, sesame, cumin is 1:1:1.
D, raw material packet, cure bag, the proportioning of dipping in the weight portion of material bag are: 200 parts: 40 parts: 30 parts.
E, wear the auxiliary material of plain skewer: 45, bamboo let being furnished with 3.0 * 220mm in every box fruits and vegetables albumin skewer convenient cover box (200g).
Claims (2)
1. a fruits and vegetables albumin skewer conveniently overlaps the processing method of box, it is characterized in that its key step comprises:
The proportioning of A, plain skewer raw material is: soybean protein isolate 40-50 part, Soybean Meal 20-30 part, Gluten 5-15 part, starch 5-15 part;
B, squeeze Juice and choose fresh fruits and vegetables, clean up, chopping is mashed, and then squeeze juice, remove by filter the fruits and vegetables slag, and the pH value of Juice is adjusted between 6.5-7.5, and the best of material and Juice is than being 10:7;
The proportioning of C, cure bag is: white granulated sugar 7-12 part, salt 7-12 part, monosodium glutamate 6-11 part, spice 0.5-6 part;
D, the proportioning of dipping in material bag are: the ratio of chilli, sesame, cumin is 1:1:1;
E, raw material packet, cure bag, the proportioning of dipping in the weight portion of material bag are: 200 parts: 40 parts: 30 parts.
2. the processing method of the albumin skewer of telling according to claim 1:
A, fruit and vegetable materials commonly used have: spinach, rape, romaine lettuce, cucumber, celery, tomato, carrot, oranges and tangerines, apple etc.;
B, it is characterized in that the flavor characteristic of telling spice is chilli powder, cumin powder, black pepper, thyme powder, curry powder etc., because the taste of product is different, select one or more the mixture in several spices.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013103583657A CN103404877A (en) | 2013-08-17 | 2013-08-17 | Processing method for fruit, vegetable and albumin kebab convenient set case |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013103583657A CN103404877A (en) | 2013-08-17 | 2013-08-17 | Processing method for fruit, vegetable and albumin kebab convenient set case |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103404877A true CN103404877A (en) | 2013-11-27 |
Family
ID=49597967
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013103583657A Pending CN103404877A (en) | 2013-08-17 | 2013-08-17 | Processing method for fruit, vegetable and albumin kebab convenient set case |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103404877A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104041834A (en) * | 2014-06-25 | 2014-09-17 | 山东佳士博食品有限公司 | Bean-flavor pork shashlik and processing method of bean-flavor pork shashlik |
| CN105661532A (en) * | 2016-03-24 | 2016-06-15 | 佛山市聚成生化技术研发有限公司 | Nutrient-balanced agaric all-vegetable quick-frozen vegetarian meat and making method thereof |
| CN105707710A (en) * | 2016-03-04 | 2016-06-29 | 佛山市聚成生化技术研发有限公司 | Fruit and vegetable vegetarian meat and making method thereof |
| CN106071043A (en) * | 2016-06-15 | 2016-11-09 | 包怡红 | A kind of pine nut compounds extruding puffing element meat and processing method thereof |
| CN112890100A (en) * | 2021-03-09 | 2021-06-04 | 湖南省旺辉食品有限公司 | Processing method of hot-mixed pepper strips and hot-mixed pepper strips |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1172600A (en) * | 1997-07-28 | 1998-02-11 | 刘继明 | Pure soy bean instant noodles |
| CN101530184A (en) * | 2008-03-12 | 2009-09-16 | 臧乘誉 | Preparation method of vacuum fried vegetable protein instant meat |
| CN101986868A (en) * | 2009-07-30 | 2011-03-23 | 陈奕仰 | Fruit and vegetable fiber |
| CN102028148A (en) * | 2010-11-19 | 2011-04-27 | 西安美立方产品设计开发有限公司 | Soybean protein instant noodles |
-
2013
- 2013-08-17 CN CN2013103583657A patent/CN103404877A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1172600A (en) * | 1997-07-28 | 1998-02-11 | 刘继明 | Pure soy bean instant noodles |
| CN101530184A (en) * | 2008-03-12 | 2009-09-16 | 臧乘誉 | Preparation method of vacuum fried vegetable protein instant meat |
| CN101986868A (en) * | 2009-07-30 | 2011-03-23 | 陈奕仰 | Fruit and vegetable fiber |
| CN102028148A (en) * | 2010-11-19 | 2011-04-27 | 西安美立方产品设计开发有限公司 | Soybean protein instant noodles |
Non-Patent Citations (2)
| Title |
|---|
| 孙月梅等: "大豆组织蛋白素食肉块的研制", 《大豆通报》, no. 2, 31 December 2007 (2007-12-31), pages 23 - 25 * |
| 汪敬吉等: "新型豆制品果蔬蛋白丝的研制", 《上海农业科技》, no. 1, 31 December 1998 (1998-12-31), pages 58 - 59 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104041834A (en) * | 2014-06-25 | 2014-09-17 | 山东佳士博食品有限公司 | Bean-flavor pork shashlik and processing method of bean-flavor pork shashlik |
| CN105707710A (en) * | 2016-03-04 | 2016-06-29 | 佛山市聚成生化技术研发有限公司 | Fruit and vegetable vegetarian meat and making method thereof |
| CN105661532A (en) * | 2016-03-24 | 2016-06-15 | 佛山市聚成生化技术研发有限公司 | Nutrient-balanced agaric all-vegetable quick-frozen vegetarian meat and making method thereof |
| CN106071043A (en) * | 2016-06-15 | 2016-11-09 | 包怡红 | A kind of pine nut compounds extruding puffing element meat and processing method thereof |
| CN106071043B (en) * | 2016-06-15 | 2019-04-05 | 包怡红 | A kind of pinenut compounding extrusion element meat and its processing method |
| CN112890100A (en) * | 2021-03-09 | 2021-06-04 | 湖南省旺辉食品有限公司 | Processing method of hot-mixed pepper strips and hot-mixed pepper strips |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103330222A (en) | Beef granules and manufacturing method | |
| CN102342488A (en) | Method for making hot pepper-pumpkin sauce | |
| CN105410142A (en) | Mooncake with white tea flavor | |
| CN103404877A (en) | Processing method for fruit, vegetable and albumin kebab convenient set case | |
| JPH0771452B2 (en) | Method for producing fried food mainly containing rice grains | |
| CN101731633A (en) | Method for preparing vegetable pancake filled with beef | |
| CN105851866A (en) | Cuttlefish, squib ink and gulfweed noodles and preparation method thereof | |
| CN106036557A (en) | Gulfweed-cuttlefish sausages and making method thereof | |
| CN103652630A (en) | Preparation method for hamburger pie with shrimp meat | |
| CN102894273A (en) | Fine dried noodles with good mouth feeling | |
| KR101986959B1 (en) | Jerky stick manufacture method of mixed squid and beef | |
| KR101165801B1 (en) | Process of fish ball by using surimi | |
| CN105707710A (en) | Fruit and vegetable vegetarian meat and making method thereof | |
| KR101851984B1 (en) | Method for producing cheese steak and cheese steak prepared by this | |
| CN105747120A (en) | Dried pork slice with green tea flavor and making method of dried pork slice | |
| KR101418153B1 (en) | fish cake product with glutinous rice cake in core and method for producing the same | |
| CN104054787A (en) | Nut and dried meat floss sandwich black rice cake and making method thereof | |
| KR101130678B1 (en) | Preparing method of sweet and sour pork using soybean | |
| KR20100123790A (en) | The mathod of product of hot taste rice cookie | |
| CN106360341A (en) | Multi-flavor glutinous rice cake having multiple nutrition functions | |
| KR101669869B1 (en) | Sausage containing barley and process for producing the same | |
| CN104473029A (en) | Tomato, corn and beef dumpling and making method of tomato, corn and beef dumpling | |
| JP3794488B2 (en) | Original form of tofu croquette and tofu croquette | |
| KR102530567B1 (en) | Method for preparing sliced rice cake and stir-fried rice cake | |
| CN107125650A (en) | A kind of horseradish diatery supplement and its processing method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20131127 |