CN107549328A - A kind of steamed bean curd roll and preparation method thereof - Google Patents
A kind of steamed bean curd roll and preparation method thereof Download PDFInfo
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- CN107549328A CN107549328A CN201710847523.3A CN201710847523A CN107549328A CN 107549328 A CN107549328 A CN 107549328A CN 201710847523 A CN201710847523 A CN 201710847523A CN 107549328 A CN107549328 A CN 107549328A
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Abstract
The present invention relates to a kind of steamed bean curd roll and preparation method thereof, it is using soybean wire-drawing protein as primary raw material, soybean protein isolate, corn oil, tapioca, Gluten etc. are auxiliary material, a kind of meaty food formed by processing technology processing and fabricatings such as the processing of plant wire-drawing protein rehydration, soybean protein isolate emulsification, spice, boiling shaping, vacuum packaging, sterilization, outsourcing spreading for cooling water removals.Steamed bean curd roll low cholesterol, the high nutritional characteristic of protein content of the present invention；The steamed bean curd roll of the present invention also have it is in good taste, it is fragrant tender, just like the sensation of chicken during chewing；Good taste, there is the sense of taste feature of chicken.
Description
Technical field
The invention belongs to food processing technology field, be related to a kind of processing method of food, specially a kind of steamed bean curd roll and its
Preparation method.
Background technology
In recent years, with the growth in the living standard of people, the intake of quality and nutrition for food has very big
Demand.Shape reaches the appearance of the vegetarian product of approximate animal, meets many people for the requirement in terms of these.
Plant wire-drawing protein be using soybean low temperature soy meal, FSPC as primary raw material, by extruding, it is expanded, hot
The means such as processing, the vegetarian product raw material similar to meat in mouthfeel processed.Plant wire-drawing protein is rich in albumen, has
Higher nutritive value.
By plant wire-drawing protein by modern food processing technology, the vegetarian diet product of imitative beef is processed into, is on the one hand had
The advantage of cost, on the other hand can also meet people for vegetarian diet, for healthy food the needs of.
The vegetarian diet class product of existing technology processing does not utilize plant wire-drawing protein processing steamed bean curd roll.
The content of the invention
The present invention is in view of the deficienciess of the prior art, disclose a kind of steamed bean curd roll and preparation method thereof.
The present invention is realized by following technical proposals.
A kind of steamed bean curd roll, it is made up of following components counted in parts by weight, 40~60 parts of wire-drawing protein, soybean protein isolate 6
~10 parts, 12~15 parts of corn oil, 4~5 parts of modified tapioca starch, 1.8~2.0 parts of Gluten, 0.39~0.59 part of vegetable fat powder,
1.5~2.0 parts of egg-white powder, 0.03~0.05 part of lemon yellow, 0.3~0.5 part of I+G, 0.5~0.6 part of chicken cream essence, salt 0.8~
1.0 parts, sugared 0.8~1.0 part, monosodium glutamate 0.9~1.0.
Above-mentioned plant wire-drawing protein is soybean wire-drawing protein.
As another goal of the invention of the present invention, a kind of preparation method of above-mentioned steamed bean curd roll, comprise the following steps：Plant
The processing of wire-drawing protein rehydration, soybean protein isolate emulsification, spice, boiling shaping, vacuum packaging, sterilization, outsourcing spreading for cooling water removal.
Above-mentioned plant wire-drawing protein rehydration processing concretely comprises the following steps：Plant wire-drawing protein is put into 55~65 DEG C of warm water and soaked
The ratio 1 of bubble, wire-drawing protein and water:3.5~4.0, soak time 40~50 minutes.After rehydration, silk is torn open by mechanical blunt knife and torn open
The rotating speed of silk machine is 750~1500rpm, the min of time 2~5, or tears silk open using the reversion knife back of high speed cutmixer.
Above-mentioned soybean protein isolate emulsifying ointment comprises the following steps that：
（1）By the frozen water of 5-6 times of soybean protein quality, it is put into cut and mixes pot.
（2）Add soybean protein isolate, 1~2min of 1000-1500rpm stirring at low speed.
（3）Addition corn oil is emulsified, and 2000-2500rpm cuts mix 2~3min at a high speed.
（4）Modified tapioca starch, Gluten are added, 1000-1500rpm low speed, which is cut, mixes 30s, then 2000-2500rpm is at a high speed
Cut and mix 30s.
Above-mentioned spice concretely comprises the following steps：10~15 times of water of lemon yellow addition stir standby first, then add in proportion
Enter addition and split out wire-drawing protein silk, soybean protein isolate emulsifying ointment and vegetable fat powder, egg-white powder, lemon yellow, I+G, chicken cream perfume
Essence, salt, sugar, monosodium glutamate, stirring 4-6min is then stirred, is stirred until homogeneous.
Above-mentioned boiling shaping concretely comprises the following steps：The material that will be stirred, outside wrap a thin thousand sheets, are put into chicken pattern tool
In, and chicken fat is smeared, steam chest boiling, 90~95 DEG C of temperature is controlled, the time is 60~65min, material is in ripe state.
Above-mentioned vacuum packaging：Product after above-mentioned frying, is packed, vacuum seal
Above-mentioned sterilization concretely comprises the following steps:Sterilized in double-deck high temperature sterilization kettle, temperature：121 DEG C, 20 minutes time, then back-pressure
Cool to 40 DEG C.
Above-mentioned outsourcing spreading for cooling, water removal concretely comprise the following steps：On spreading-and-cooling machine, packaging bag outer surface water is dried up using blower fan.
Optimization, frozen water ratio is 1 in above-mentioned soybean protein emulsifying step:1.
Also include low-temperature frying after the boiling forming step, the low-temperature frying concretely comprises the following steps：Boiling is completed
Material outer surface uniformly paints liquid glucose, frying is carried out in deep fryer, grease is using soybean oil, frying temperature 155-165
DEG C, control time 1-2min, the micro- Huang of surface color.
The beneficial effects of the invention are as follows：Profile is similar with animal chicken, and inherence has skin to have meat, just as real movement thing chicken.Wire drawing egg
There are preferable tissue characteristics in vain, soybean protein has good water conservation, protects oil, emulsification property, rehydration wire-drawing protein and soybean
The good ratio of protein isolate make it that the mouthfeel of steamed bean curd roll is similar with the chicken with, soybean protein cream cut add frozen water when mixing can be with
Reduce the formation of foaming.The slightly addition of lemon yellow, it is close with general chicken on color and luster.Plus chicken cream essence so that show
Chicken sense of taste.A thin thousand sheets is wrapped up in outside, forms imitative cock skin shape.It is slight micro- fried with low-temperature oil, first by material brush sugar, so that surface
The micro- Huang of color and luster, color and luster sense are preferable.Vacuum packaging and high-temperature sterilization can be such that the quality guarantee period of product reaches 9 months, and this product uses
Plant wire-drawing protein and soybean protein, the characteristics of cholesterol level is low and protein content is high.
Embodiment
Further description is done to the present invention with reference to specific embodiment, so that those skilled in the art knows more about
The present invention.
Embodiment 1
（1）Feedstock treating：400 grams of plant wire-drawing proteins are put into 1400 grams of 60 DEG C of warm water and soaked, soak time 45 minutes；It is multiple
After water, it is 1500rpm, the min of time 2 to tear silk open to tear the rotating speed of a machine open by mechanical blunt knife.
（2）The making of soybean protein isolate emulsifying ointment：
By 330 grams of frozen water, it is put into cut and mixes pot.Add 60 grams of soybean protein isolate, stirring at low speed 1.5min.Add corn oil 120
Gram emulsified, cut mix 3min at a high speed.40 grams of modified tapioca starch, 18 grams of Gluten are added, low speed, which is cut, mixes 20s, then changes at a high speed
Cut and mix 1 min.
（3）Spice：The wire-drawing protein silk split out and the mixing of soybean protein isolate emulsifying ointment are added in agitator, and is added
3.9 grams of vegetable fat powder, 15 grams of egg-white powder, 0.4 gram of lemon yellow, 5 grams of I+G, 5 grams of chicken cream essence, 8 grams of salt, 8 grams of sugar, 9 grams of monosodium glutamate etc..
5 grams of lemon yellow addition is water-soluble even.Above-mentioned material stirs stirring 5min in bucket, is stirred until homogeneous.
（4）Boiling is molded：The material to stir, outside wrap a thin thousand sheets, must wrap up in sternly, are put into chicken pattern tool,
External application slightly chicken fat, steam chest boiling is put into, controls 90 DEG C of temperature, time 60min.
（5）Low-temperature frying：The chicken type material outer surface of boiling shaping uniformly paints liquid glucose, and frying is carried out in deep fryer,
Grease is using soybean oil etc., 160 DEG C, control time 1min of frying temperature, the micro- Huang of surface color.
(10) it is vacuum-packed：Packed, vacuum seal.
(11) sterilize:Sterilized in double-deck high temperature sterilization kettle, temperature：121 DEG C, 20 minutes time, then back-pressure cooling is dropped
Temperature is to 40 DEG C.
(12) outsourcing spreading for cooling, water removal：On spreading-and-cooling machine, packaging bag outer surface water is dried up using blower fan.
Embodiment 2
（1）Feedstock treating：600 grams of plant wire-drawing proteins are put into 2200 grams of 60 DEG C of warm water and soaked, soak time 45 minutes；It is multiple
After water, it is 1500rpm, the min of time 2 to tear silk open to tear the rotating speed of a machine open by mechanical blunt knife.
（2）The making of soybean protein isolate emulsifying ointment：
By 330 grams of frozen water, it is put into cut and mixes pot.Add 60 grams of soybean protein isolate, stirring at low speed 1.5min.Add corn oil 150
Gram emulsified, cut mix 3min at a high speed.50 grams of modified tapioca starch, 20 grams of Gluten are added, low speed, which is cut, mixes 20s, then changes at a high speed
Cut and mix 1 min.
（3）Spice：The wire-drawing protein silk split out and the mixing of soybean protein isolate emulsifying ointment are added in agitator, and is added
59 grams of vegetable fat powder, 20 grams of egg-white powder, 0.5 gram of lemon yellow, 5 grams of I+G, 6 grams of chicken cream essence, 9 grams of salt, sugared 9 grams, 10 grams of monosodium glutamate.Lemon
Yellow 6 grams of the addition of lemon is water-soluble even, and material stirs stirring 5min in bucket, is stirred until homogeneous.
（4）Boiling is molded：The material to stir, outside wrap a thin thousand sheets, wrap up in sternly, are put into chicken pattern tool, outside applies
Chicken fat is smeared, is put into steam chest boiling, controls 95 DEG C of temperature, time 63min.
（5）Low-temperature frying：The chicken type material outer surface of boiling shaping uniformly paints liquid glucose, and frying is carried out in deep fryer,
Grease is using soybean oil etc., 163 DEG C, control time 2min of frying temperature, the micro- Huang of surface color.
(10) it is vacuum-packed：Packed, vacuum seal.
(11) sterilize:Sterilized in double-deck high temperature sterilization kettle, temperature：121 DEG C, 20 minutes time, then back-pressure cooling is dropped
Temperature is to 40 DEG C.
(12) outsourcing spreading for cooling, water removal：On spreading-and-cooling machine, packaging bag outer surface water is dried up using blower fan.
The difference from Example 1 of the present embodiment 3 is, not fried.
As a result show：Slightly hard using the product and Examples 1 and 2 contrast crust mouthfeel of embodiment 3, color and luster is slightly yellow, internal
Taste, mouthfeel and the product indistinction of example 2.
Embodiment 4
The difference from Example 1 of the present embodiment 4 does not carry out tearing silk open after being plant wire-drawing protein rehydration processing of the present invention, ties
Fruit can not make the product of shaping without the plant wire-drawing protein for tearing silk open.
Embodiment 5
The difference from Example 1 of the present embodiment 5 water consumption in being handled in plant wire-drawing protein rehydration of the present invention is 1000 grams,
The ratio of plant wire-drawing protein and water is that ratio is 1:5, wire drawing rehydration moisture content is excessive, and silk fiber toughness reduces, and mouthfeel is poor, and
And waste water.
Embodiment 6
The difference from Example 1 of the present embodiment 6 water consumption in being handled in plant wire-drawing protein rehydration of the present invention is 600 grams,
The ratio of plant wire-drawing protein and water is 1:3, moisture content is very few during wire drawing rehydration, and product quality can be very hard, surfaces versus rough, does not have
There is the texture of abalone meat.
Embodiment 7
The difference of the present embodiment 7 and embodiment 1 is that the dosage of plant wire-drawing protein of the present invention is 200 grams.（Wire-drawing protein
It is 5 with soybean protein isolate ratio:3, wire-drawing protein dosage is few, and product quality can be soft, and mouthfeel is slightly worse.
Embodiment 8
The difference of the present embodiment 8 and embodiment 1 is that the dosage of plant wire-drawing protein of the present invention is 650 grams.
（Wire-drawing protein and soybean protein isolate ratio are 5:1.2, wire-drawing protein dosage is more, and product quality is bad, if drawn
Silk is excessive, can be soft to shapeless only with separation.
Disclosed embodiment of this invention is not as the restriction to the technology of the present invention scope, and those skilled in the art are in this hair
The change without creativeness is within the scope of the present invention on the basis of bright disclosed technical characteristic.
Claims (10)
- A kind of 1. steamed bean curd roll, it is characterised in that：The steamed bean curd roll is made up of following components counted in parts by weight, plant wire-drawing protein 40 ~60 parts, 6~10 parts of soybean protein isolate, 12~15 parts of corn oil, 4~5 parts of modified tapioca starch, Gluten 1.8~2.0 Part, 0.39~0.59 part of vegetable fat powder, 1.5~2.0 parts of egg-white powder, 0.03~0.05 part of lemon yellow, 0.3~0.5 part of I+G, chicken cream 0.5~0.6 part of essence, 0.8~1.0 part of salt, sugared 0.8~1.0 part, monosodium glutamate 0.9~1.0.
- A kind of 2. steamed bean curd roll according to claim 1, it is characterised in that：The plant wire-drawing protein is soybean wire-drawing protein.
- A kind of 3. preparation method of steamed bean curd roll according to claim 1, it is characterised in that：Comprise the following steps：Plant wire drawing The processing of albumen rehydration, soybean protein isolate emulsification, spice, boiling shaping, vacuum packaging, sterilization, outsourcing spreading for cooling water removal.
- A kind of 4. preparation method of steamed bean curd roll according to claim 3, it is characterised in that：At the plant wire-drawing protein rehydration Reason：Plant wire-drawing protein is put into 55~65 DEG C of warm water and soaked, the ratio 1 of wire-drawing protein and water:3.5~4.0, soak time 40~50 minutes；After rehydration, it is 750~1500rpm, the min of time 2~5 to tear silk open to tear the rotating speed of a machine open by mechanical blunt knife, or Silk is torn open using the reversion knife back of high speed cutmixer.
- A kind of 5. preparation method of steamed bean curd roll according to claim 3, it is characterised in that：The soybean protein isolate emulsifying ointment Step is as follows：（1）By the frozen water of 5-6 times of soybean protein quality, it is put into cut and mixes pot；（2）Add soybean protein isolate, 1~2min of 1000-1500rpm stirring at low speed；（3）Addition corn oil is emulsified, and 2000-2500rpm cuts mix 2~3min at a high speed；（4）Modified tapioca starch, Gluten are added, 1000-1500rpm low speed, which is cut, mixes 30s, then 2000-2500rpm cuts mix at a high speed 30s。
- A kind of 6. preparation method of steamed bean curd roll according to claim 3, it is characterised in that：The spice step：Lemon first Huang adds 10~15 times of water and stirs standby, is then proportionally added into addition and splits out wire-drawing protein silk, soybean separation protein Virgin's milk Change cream and vegetable fat powder, egg-white powder, lemon yellow, I+G, chicken cream essence, salt, sugar, monosodium glutamate, then stir stirring 4-6min, stirring To uniform.
- A kind of 7. preparation method of steamed bean curd roll according to claim 3, it is characterised in that：The boiling forming step is：Will The material to stir, outside wrap a thin thousand sheets, are put into chicken pattern tool, and smear chicken fat, steam chest boiling, and control temperature 90~ 95 DEG C, the time is 60~65min, material is in ripe state.
- A kind of 8. preparation method of steamed bean curd roll according to claim 3, it is characterised in that：The sterilisation step is:In bilayer Sterilized in high temperature sterilization kettle, temperature：121 DEG C, 20 minutes time, then back-pressure cool to 40 DEG C.
- A kind of 9. preparation method of steamed bean curd roll according to claim 5, it is characterised in that：The frozen water ratio is 1:1.
- A kind of 10. preparation method of steamed bean curd roll according to claim 3, it is characterised in that：After the boiling forming step also Including low-temperature frying, the low-temperature frying step is：The material outer surface that boiling is completed uniformly is painted into liquid glucose, in deep fryer Frying is carried out, grease is micro- using soybean oil, 155-165 DEG C of frying temperature, control time 1-2min, surface color.
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Cited By (5)
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| CN112741333A (en) * | 2021-01-19 | 2021-05-04 | 赵志军 | Nutritional safe plant meat and preparation method thereof |
| CN112741332A (en) * | 2021-01-14 | 2021-05-04 | 武汉柏辰食品有限公司 | Vegetable protein vegetarian chicken product processing technology and vegetable protein vegetarian chicken product |
| CN112806470A (en) * | 2021-02-08 | 2021-05-18 | 好福(上海)食品科技有限公司 | Peanut protein plant-based chicken cutlet and dry preparation method thereof |
| CN114788547A (en) * | 2022-04-07 | 2022-07-26 | 山东禹王生态食业有限公司 | Soybean protein isolate ball, preparation method and equipment |
| CN115039831A (en) * | 2022-06-27 | 2022-09-13 | 五常大羅新食品有限责任公司 | Vegetable protein-based simulated meat base binder, simulated meat and application thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112741332A (en) * | 2021-01-14 | 2021-05-04 | 武汉柏辰食品有限公司 | Vegetable protein vegetarian chicken product processing technology and vegetable protein vegetarian chicken product |
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| CN115039831A (en) * | 2022-06-27 | 2022-09-13 | 五常大羅新食品有限责任公司 | Vegetable protein-based simulated meat base binder, simulated meat and application thereof |
| CN115039831B (en) * | 2022-06-27 | 2023-11-03 | 五常大羅新食品有限责任公司 | Vegetable protein-based simulated meat base binder, simulated meat and application thereof |
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Application publication date: 20180109 |