CN107637665A - A kind of manufacture craft of the plain beefsteak vegetable based on soybean protein - Google Patents
A kind of manufacture craft of the plain beefsteak vegetable based on soybean protein Download PDFInfo
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Abstract
The invention discloses a kind of manufacture craft of the plain beefsteak vegetable based on soybean protein, by will after soyabean protein powder, Gluten, dregs of beans, low temperature bean powder, salt, dietary alkali, water mixes, put expanded extruder, cutting, immersion, dehydration, stew in soy sauce, dehydrated oil plus auxiliary material steam, cut sheet stew in soy sauce, again it is dehydrated it is oily, fill iron plate gravy, to add soup thickening soup to stir evenly obtained.The plain beefsteak of gained of the invention has the advantages that high protein, low fat, without cholesterol, it can not only meet the preference of vegetarian, meat products is replaced with high emulation simultaneously, cost is cheap, bright, mouthfeel are soft chewy texture, delicious flavour, nutrient health, unique flavor, it is particularly suitable for three high crowds and eats.
Description
Technical field
The invention belongs to food processing field, and in particular to a kind of making work of the plain beefsteak vegetable based on soybean protein
Skill.
Background technology
Plain meat refers to a kind of flavor but having without Meat ingredients similar to meat and the vegetarian product of tissue mouthfeel, generally
With vegetable protein（Soyabean protein powder, Gluten, low temperature soy meal）For primary raw material, by including squeezing, pressing, steaming, modern eat such as boiling
Hot-working including product processing technology, the tissue mouthfeel similar to meat is formed, is formed by adding various spices similar to meat
Flavor；
Chinese culture early has the saying of " based on five cereals, five poultrys are appropriate, should not lose beans, and five vegetable colors are miscellaneous, melon and fruit auxiliary it ", therein
" vegetarian diet ", which not only comes from, reveres ghosts and gods, is also not merely Buddhism ceremony, and what it was more represented is the high praise to health idea；
Now, " vegetarian diet " is but gradually faded from memory by Chinese.The excessive intake of many people now is carnivorous, and it is that living condition is got over that spy is standby
It is better to come, and the gradual popularization of western-style food, many people like eating beefsteak, while bringing quick delicious, virtually allows diabetes, coronary disease
The various diseases such as disease form hidden danger, also bring the various disease conditions such as childhood obesity, and the meals based on plant food are then
It can effectively prevent and control chronic disease；
Plain meat uses advanced modern food processing technology, the imitative animal food product being process through processes such as shaping, boiling, fryings,
Profile, color etc. are similar to animal food.Gluten, protein content are up to 75% ~ 85%, contain the necessary 15 kinds of amino of human body
Acid, it is nutritious plant protein resource, for adjusting organism balance, improves immunity of organisms etc. and play an important roll.It is low
Warm dregs of beans is nutritious, and protein content is high, and 8 kinds of essential amino acids rich in needed by human body, are ideal vegetable proteins.
Plain meat products has the advantages that high protein, low fat, without cholesterol, and the product such as beefsteak can effectively prevent and treat height made from plain meat
The generation of the chronic diseases such as blood pressure, coronary heart disease, diabetes, long-term consumption can effectively build up health, and be beneficial to health.
The content of the invention
To solve the above problems, the present invention provides a kind of manufacture craft of the plain beefsteak vegetable based on soybean protein, this hair
Bright made plain beefsteak free from beany flavor, there is high protein, low fat, without cholesterol, it can not only meet vegetarianism
The preference of person, while meat products is replaced with high emulation, cost is cheap, delicious flavour, chewiness and meat with meat
Flavor, mouthfeel is finer and smoother, nutrient health, unique flavor, is particularly suitable for three high crowds and eats.
The present invention is achieved through the following technical solutions：
A kind of manufacture craft of the plain beefsteak vegetable based on soybean protein, described plain beefsteak vegetable include following parts by weight
Raw material forms：Soyabean protein powder 2-3.5 parts, Gluten 0.5-2.5 parts, dregs of beans 2.5-5 parts, low temperature bean powder 2-3.5 parts, salt
0.05-0.09 parts, dietary alkali 0.03-0.06 parts, water 2.5-5 parts, it is characterised in that：Its manufacture craft comprises the following steps：
Step 1: load weighted soyabean protein powder, Gluten, dregs of beans, low temperature bean powder, salt, dietary alkali, water are poured into mixer
It is well mixed, mixed material is obtained, it is standby；
Step 2: mixed material is poured into expanded 15-20min in extruder, will be expanded after product cut on demand
Type, it is made and does plain meat；
80-90 DEG C is warming up to Step 3: obtained dry plain meat is first put into cold water, after maintaining this temperature to boil 2-5min, then is used
Cold water soak 7-9 hours, it is allowed to fully bubble open, is rinsed again with clear water some times, obtained plain meat is standby；
Step 4: plain meat made from step 3 is dehydrated, dewatering time 2-4min, the plain meat after dehydration is put into halogen soup
Stew in soy sauce；
Step 5: the plain meat that step 4 stew in soy sauce is crossed pulls dehydration out, dewatering time 10-20min, after dehydration, 140-150 is put into
DEG C oil cauldron in it is excessively oily, time 5-10min, drain oil and pull out；
Step 6: plain meat made from step 5 is torn into sheet, after being stirred with auxiliary material, circular die is put into, water proof steams 1-2h,
Taking-up cools, and the parts by weight proportioning of described plain meat and auxiliary material is：Plain meat 0.5-1.5 parts, meat perfume (or spice) king's 0.001-0.005 parts,
Beef flavor 0.001-0.005 parts, paprika 0.01-0.02 parts, Zanthoxylum essential oil 0.01-0.02 parts, Gluten 0.18-0.22 parts；
Step 7: cuts sheet by the plain meat after cooling is steamed, small fire stew in soy sauce 35-45min again is put into halogen soup, pulls dehydration out,
Dewatering time is 2-4min, obtains plain beefsteak；
Step 8: plain beefsteak is put into excessively oily in 0.4-0.6 part oil, oil temperature is 150-170 DEG C, pulls out after excessively oily 25-35s, puts
Enter in the iron plate of heating according to taste gravy 0.02-0.04 parts, add halogen soup 0-0.025 parts, thickening soup 0-0.010 parts, stir evenly.
Preferably, described halogen soup includes the raw material composition of following parts by weight：It is water 80-110 parts, salt 2.3-2.6 parts, old
Take out 1.3-1.6 parts, monosodium glutamate 0.4-0.6 parts, chickens' extract 0.2-0.5 parts, meat perfume (or spice) king 0.08-0.11 parts, salad oil 0.4-0.6 parts, shield
Toner 0.01-0.04 parts, anistree 0.13-0.16 parts, root of Dahurain angelica 0.08-0.11 parts, Chinese prickly ash 0.04-0.06 parts, cassia bark 0.13-0.16
Part, spiceleaf 0.04-0.06 parts, tsaoko 0.08-0.11 parts, cardamom 0.04-0.06 parts, cloves 0.015-0.028 parts, galingal
0.04-0.06 parts, essence 0.08-0.11 parts.
Preferably, the specific method that plain meat is put into stew in soy sauce in halogen soup in step 4 is：
（a）Load weighted anise, the root of Dahurain angelica, Chinese prickly ash, cassia bark, spiceleaf, tsaoko, cardamom, cloves, galingal are put into water and boiled, is boiled
After boiling, plain meat made from step 4 is poured into when being cooled to 70-80 DEG C, maintains this temperature, after heating 20-30min, plain meat is taken
Go out, it is standby；
（b）By step（a）Obtained halogen soup adds load weighted meat perfume (or spice) king, salad oil, dark soy sauce, color stabilizer, after boiling, is cooled to
By step at 80-90 DEG C（a）The plain meat of stew in soy sauce is poured into, and maintains this temperature, and after heating 10-20min, plain meat is taken out again, standby
With；
（c）By step（b）Obtained halogen soup adds load weighted salt, monosodium glutamate, chickens' extract and boiled, by step（b）The plain meat of stew in soy sauce
Pour into, pulled out after small fire stew in soy sauce 15-25min, it is standby；
（d）Work as step（c）When obtained halogen soup is cooled to room temperature, essence is eventually adding, fully after dissolving, by step（c）Stew in soy sauce
Plain meat add halogen soup in soak 2-4h.
Preferably, described oil is soybean oil.
Preferably, the arrange parameter of extruder is in step 2：Inlet temperature be 80 DEG C, area's temperature 70 DEG C-
85 DEG C, two area's temperature are in 190 DEG C -220 DEG C, frequency in 160 DEG C -190 DEG C, four area's temperature in 140 DEG C -150 DEG C, three area's temperature
45-50HZ, outlet temperature are more than 180 DEG C.
Preferably, in step 6 mould a diameter of 9-11cm.
Preferably, thick 1-2cm sheet, every piece of weight 0.14-0.16kg the plain meat after cooling will be steamed are cut into step 7.
Preferably, it is black pepper sauce that the juice poured in the iron plate of heating is put into step 8.
Preferably, described dewatering type is put into dewaterer or is put into drying machine for dress mesh bag and dried.
The beneficial effects of the present invention are：
1st, the made plain beefsteak of the present invention is compared with meat beefsteak without obvious beany flavor, has high protein, low fat, consolidates without courage
The advantages that alcohol, have meat chewiness and meat flavor while, mouthfeel is finer and smoother, and it can not only meet vegetarian
Preference, while meat products is replaced with high emulation, cost is cheap, delicious flavour, nutrient health, unique flavor, is particularly suitable for
Three high crowds eat, and are beneficial to health；
2nd, in step 2 of the present invention during extrusion, the parameter of bulking machine is：Inlet temperature be 80 DEG C, area's temperature 70 DEG C-
85 DEG C, two area's temperature are at 140 DEG C -150 DEG C, and three area's temperature are at 160 DEG C -190 DEG C, and four area's temperature are at 190 DEG C -220 DEG C, outlet temperature
180 DEG C of ＞ is spent, appropriate setting subregion temperature control, good institutional framework and meat feeling can be obtained, effectively make the pancreas in soybean
The anti-nutrient substances such as protease preparation, lipoxidase inactivate, and improve nutritive value；
3rd, manufactured dry plain meat is first put into cold water in step 3 of the present invention and is warming up to 80-90 DEG C and boils 2-5min, made through expanded
Semi-curing plain meat further cures, and removes beany flavor and remove the beans foam of plain meat product, is first put into cold water and is warming up to 80-
It is to be directly placed into frangible in hot water to prevent from doing plain meat that 90 DEG C, which are boiled, and is not easy to cure inside plain meat, process is expanded, plain meat
Loose structure is internally formed, tissue fibers become loose, soft, are created conditions for follow-up stew in soy sauce is tasty, and boiled through hot water
Cold water soak is used again so that the mouthfeel of plain meat more chewiness, lubrication, tissue tight, and plain meat is fully bubbled open, then with clear water again
Rinse some times, further remove beans foam；
4th, the method that plain meat is put into stew in soy sauce in halogen soup in step 4 of the present invention is：Raw material in halogen soup is by several times, is added batch-wise, first
Plain meat is placed in and is placed with stew in soy sauce in the water of anise, the root of Dahurain angelica, Chinese prickly ash, cassia bark, spiceleaf, tsaoko, cardamom, cloves, galingal, is further dispelled
Except the beany flavor of plain meat, improve a poor appetite, afterwards take out plain meat, place into and added with meat perfume (or spice) king, salad oil, dark soy sauce, color stabilizer
Halogen soup in, plain meat is pulled out after painting, place into and added with salt, monosodium glutamate, chickens' extract halogen soup in small fire stew in soy sauce so that plain meat enters
Taste, then plain meat is pulled out, when halogen soup is cooled to room temperature, essence is eventually adding, fully after dissolving, plain meat is finally added into halogen again
2-4h is soaked in soup, so makes halogen soup in batches, and plain meat is by repeatedly pulling stew in soy sauce again out so that plain meat is without obvious beans raw meat
Taste, it is more tasty, and color and luster is more glossy, improves the taste of plain meat, also improves the nutritive value of plain meat；
5th, the time of plain gravy system immersion is longer in step 4 of the present invention, it is possible to achieve and plain meat absorbs composition more in halogen soup,
By the plain meat after stew in soy sauce using being dehydrated at a slow speed in step 5, dewatering time is relatively long so that plain beefsteak moisture is relatively low, takes off
The oil frying excessively of temperature oil is carried out after water, deep-fat frying time is relatively long, avoids inside and outside uneven, and is steamed after being stirred with auxiliary material
System, it is finer and smoother by the mouthfeel for steaming plain meat, and make it that auxiliary material is more tasty；Steam and cool the plain meat for cutting sheet again
The time of stew in soy sauce with regard to relatively short, uses fast dewatering after stew in soy sauce, dewatering time is short so that obtained plain beefsteak is relatively interior wet outer
Dry, the juice in halogen soup is more fully retained in inside plain beefsteak, finally that plain beefsteak is again quick excessively oily so that outside plain beefsteak
It is tender in Jiao, further improve the flavor of plain beefsteak so that its taste is unique.
Embodiment
The purpose of the present invention is described in order to as far as possible clear, specific implementation content is as follows：
A kind of manufacture craft of the plain beefsteak vegetable based on soybean protein, described plain beefsteak vegetable include following parts by weight
Raw material forms：Soyabean protein powder 2-3.5 parts, Gluten 0.5-2.5 parts, dregs of beans 2.5-5 parts, low temperature bean powder 2-3.5 parts, salt
0.05-0.09 parts, dietary alkali 0.03-0.06 parts, water 2.5-5 parts, it is characterised in that：Its manufacture craft comprises the following steps：
Step 1: load weighted soyabean protein powder, Gluten, dregs of beans, low temperature bean powder, salt, dietary alkali, water are poured into mixer and mixed
Close uniformly, obtain mixed material, it is standby；
Step 2: mixed material is poured into expanded 15-20min in extruder, will be expanded after product cut on demand
Type, it is made and does plain meat；
80-90 DEG C is warming up to Step 3: obtained dry plain meat is first put into cold water, after maintaining this temperature to boil 2-5min, then is used
Cold water soak 7-9 hours, it is allowed to fully bubble open, is rinsed again with clear water some times, obtained plain meat is standby；
Step 4: plain meat made from step 3 is dehydrated, time 2-4min, the plain meat after 30-70 parts are dehydrated, halogen soup is put into
Middle stew in soy sauce；
Step 5: the plain meat that step 4 stew in soy sauce is crossed pulls dehydration out, time 10-20min, after dehydration, 140-150 DEG C is put into
It is excessively oily in oil cauldron, time 5-10min, drain oil and pull out；
Step 6: plain meat made from step 5 is torn into sheet, after being stirred with auxiliary material, circular die is put into, steams 1-2h, taken out
Cool, the parts by weight proportioning of described plain meat and auxiliary material is：Plain meat 0.5-1.5 parts, meat perfume (or spice) king's 0.001-0.005 parts, beef
Essence 0.001-0.005 parts, paprika 0.01-0.02 parts, Zanthoxylum essential oil 0.01-0.02 parts, Gluten 0.18-0.22 parts；
Step 7: cuts sheet by the plain meat after cooling is steamed, small fire stew in soy sauce 35-45min again is put into halogen soup, pulls dehydration out,
Time is 2-4min, obtains plain beefsteak；
Step 8: plain beefsteak is put into excessively oily in 0.4-0.6 part oil, oil temperature is 150-170 DEG C, pulls out after excessively oily 25-35s, puts
Enter in the iron plate of heating according to taste gravy 0.02-0.04 parts, add halogen soup 0-0.025 parts, thickening soup 0-0.010 parts, stir evenly.
Preferably, described halogen soup includes the raw material composition of following parts by weight：It is water 80-110 parts, salt 2.3-2.6 parts, old
Take out 1.3-1.6 parts, monosodium glutamate 0.4-0.6 parts, chickens' extract 0.2-0.5 parts, meat perfume (or spice) king 0.08-0.11 parts, salad oil 0.4-0.6 parts, shield
Toner 0.01-0.04 parts, anistree 0.13-0.16 parts, root of Dahurain angelica 0.08-0.11 parts, Chinese prickly ash 0.04-0.06 parts, cassia bark 0.13-0.16
Part, spiceleaf 0.04-0.06 parts, tsaoko 0.08-0.11 parts, cardamom 0.04-0.06 parts, cloves 0.015-0.028 parts, galingal
0.04-0.06 parts, essence 0.08-0.11 parts.
Preferably, the specific method that plain meat is put into stew in soy sauce in halogen soup in step 4 is：Will mix up containing water, salt, dark soy sauce,
Monosodium glutamate, chickens' extract, meat perfume (or spice) king, salad oil, color stabilizer, anise, the root of Dahurain angelica, Chinese prickly ash, cassia bark, spiceleaf, tsaoko, cardamom, cloves, galingal
Halogen soup is boiled, is pulled out after being put into plain meat small fire stew in soy sauce 15-25min, when halogen soup is cooled to room temperature, is eventually adding essence, fully
After dissolving, the plain meat pulled out is added 2-4h is soaked in halogen soup.
Preferably, the method that plain meat is put into stew in soy sauce in halogen soup in step 4 can also be：
（a）Load weighted anise, the root of Dahurain angelica, Chinese prickly ash, cassia bark, spiceleaf, tsaoko, cardamom, cloves, galingal are put into water and boiled, is boiled
After boiling, plain meat made from step 4 is poured into when being cooled to 70-80 DEG C, maintains this temperature, after heating 20-30min, plain meat is taken
Go out, it is standby；
（b）By step（a）Obtained halogen soup adds load weighted meat perfume (or spice) king, salad oil, dark soy sauce, color stabilizer, after boiling, is cooled to
By step at 80-90 DEG C（a）The plain meat of stew in soy sauce is poured into, and maintains this temperature, and after heating 10-20min, plain meat is taken out again, standby
With；
（c）By step（b）Obtained halogen soup adds load weighted salt, monosodium glutamate, chickens' extract and boiled, by step（b）The plain meat of stew in soy sauce
Pour into, pulled out after small fire stew in soy sauce 15-25min, it is standby；
（d）Work as step（c）When obtained halogen soup is cooled to room temperature, essence is eventually adding, fully after dissolving, by step（c）Stew in soy sauce
Plain meat add in halogen soup and soak 2-4h, can also will be by step（c）The plain meat tiling of stew in soy sauce is put in a reservoir, sets one layer
One layer of halogen soup is spread, and is pressed lightly on hand, is circulated successively, until all plain meat is immersed in halogen soup, 2-4h is soaked, enters it
Taste.
Preferably, described oil is soybean oil.
Preferably, the arrange parameter of extruder is in step 2：Inlet temperature be 80 DEG C, area's temperature 70 DEG C-
85 DEG C, two area's temperature are in 190 DEG C -220 DEG C, frequency in 160 DEG C -190 DEG C, four area's temperature in 140 DEG C -150 DEG C, three area's temperature
45-50HZ, outlet temperature are more than 180 DEG C.
Preferably, in step 6 mould a diameter of 9-11cm.
Preferably, thick 1-2cm sheet, every piece of weight 0.14-0.16kg the plain meat after cooling will be steamed are cut into step 7.
Preferably, it is black pepper sauce that the juice poured in the iron plate of heating is put into step 8.
Preferably, described dewatering type is put into dewaterer or is put into drying machine for dress mesh bag and dried.
Embodiment 1：
A kind of manufacture craft of the plain beefsteak vegetable based on soybean protein, described plain beefsteak vegetable include following parts by weight
Raw material forms：2 parts of soyabean protein powder, 0.5 part of Gluten, 2.5 parts of dregs of beans, 2 parts of low temperature bean powder, 0.05 part of salt, dietary alkali 0.03
Part, 2.5 parts of water, its manufacture craft comprises the following steps：
Load weighted soyabean protein powder, Gluten, dregs of beans, low temperature bean powder, salt, dietary alkali, water are poured into mixer and are well mixed,
Mixed material is obtained, mixed material is poured into expanded 15min in extruder, the arrange parameter of extruder is：Entrance
Temperature is 80 DEG C, and area's temperature is at 70 DEG C, and two area's temperature are at 140 DEG C, and three area's temperature are at 160 DEG C, and four area's temperature are at 190 DEG C, frequency
Rate is 45HZ, and outlet temperature is more than 180 DEG C, appropriate setting subregion temperature control, can obtain good institutional framework and meat feeling,
Effectively inactivate the anti-nutrient substances such as the trypsin inhibitor in soybean, lipoxidase, nutritive value is improved, after expanded
Product excision forming on demand, it is made and does plain meat, obtained dry plain meat is first put into cold water and is warming up to 80 DEG C, maintains this temperature
After boiling 5min, then with cold water soak 7 hours, it is allowed to fully bubble open, is rinsed again with clear water some after, dress mesh bag is put into dewaterer
Middle dehydration, time 2min, by the plain meat after 30 parts of dehydrations, stew in soy sauce in halogen soup is put into, halogen soup includes the original of following parts by weight
Material composition：80 parts of water, 2.3 parts of salt, 1.3 parts of dark soy sauce, 0.4 part of monosodium glutamate, 0.2 part of chickens' extract, 0.08 part of meat perfume (or spice) king, 0.4 part of salad oil,
0.01 part of color stabilizer, anistree 0.13 part, 0.08 part of the root of Dahurain angelica, 0.04 part of Chinese prickly ash, 0.13 part of cassia bark, 0.04 part of spiceleaf, tsaoko 0.08
Part, 0.04 part of cardamom, 0.015 part of cloves, 0.04 part of galingal, 0.08 part of essence；The specific method of stew in soy sauce is：
Load weighted anise, the root of Dahurain angelica, Chinese prickly ash, cassia bark, spiceleaf, tsaoko, cardamom, cloves, galingal are put into water and boiled, is boiled
Afterwards, plain meat is poured into when being cooled to 70 DEG C, the beany flavor of plain meat is further dispelled, improves a poor appetite, maintains this temperature, is heated
After 30min, plain meat is taken out, it is standby, then load weighted meat perfume (or spice) king, salad oil, dark soy sauce, color stabilizer are added to halogen soup, after boiling,
It is cooled at 80 DEG C and pours into the plain meat of taking-up, plain meat is painted, maintain this temperature, after heating 20min, plain meat is taken again
Go out, it is standby；Load weighted salt, monosodium glutamate, chickens' extract are added into halogen soup to boil, and the plain meat of taking-up is poured into, small fire stew in soy sauce 25min
After pull out, it is standby；When halogen soup is cooled to room temperature, essence is eventually adding, fully after dissolving, the plain meat of taking-up is added into halogen again
4h is soaked in soup；Plain meat can also be tiled and put in a reservoir, set one layer and spread one layer of halogen soup, and pressed lightly on hand, according to
Secondary circulation, until all plain meat is immersed in halogen soup, 4h is soaked, the time of plain gravy system immersion is longer, it is possible to achieve plain meat
Composition more in halogen soup is absorbed, makes its tasty, and so makes halogen soup in batches, plain meat makes by repeatedly pulling stew in soy sauce again out
Plain meat without obvious beany flavor, it is more tasty, and color and luster is more glossy, improves the taste of plain meat, also improves plain meat
Nutritive value；
The plain meat that stew in soy sauce is crossed pulls dress mesh bag out and is put into dewaterer and is dehydrated, using being dehydrated at a slow speed, time 10min, during dehydration
Between it is relatively long so that plain beefsteak moisture is relatively low, after dehydration, is put into excessively oily in 140 DEG C of soybean oil, time 10min,
Deep-fat frying time is relatively long, avoids inside and outside uneven, drains oil and pulls out, is torn into sheet, after being stirred with auxiliary material, is put into circle
Mould, a diameter of 9cm of mould, steams 2h, and taking-up cools, finer and smoother by the mouthfeel for steaming plain meat, and causes auxiliary
Material is more tasty；The parts by weight of described plain meat and auxiliary material match：Plain 0.5 part of meat, 0.001 part of meat perfume (or spice) king, beef flavor
0.001 part, 0.01 part of paprika, 0.01 part of Zanthoxylum essential oil, 0.18 part of Gluten；
The plain meat after cooling will be steamed it is cut into 1cm sheet again, every piece of weight 0.14kg, is put into halogen soup small fire stew in soy sauce again
35min, pull out, dress mesh bag, which is put into dewaterer, to be dehydrated, and using fast dewatering, dewatering time is short, time 2min, obtains plain ox
Row so that obtained plain beefsteak is with respect to wet inside and dry outside, and the juice in halogen soup is more fully retained in inside plain beefsteak, by plain ox
Drain into quick excessively oily in 0.4 portion of soybean oil, oil temperature is 150 DEG C, is pulled out after excessively oily 35s so that plain beefsteak tenders with a crispy crust, and enters one
Step improves the flavor of plain beefsteak so that its taste is unique, be finally putting into the iron plate of heating according to taste pour 0.02 part it is black
Green pepper juice, is stirred evenly.
Embodiment 2：
A kind of manufacture craft of the plain beefsteak vegetable based on soybean protein, described plain beefsteak vegetable include following parts by weight
Raw material forms：3 parts of soyabean protein powder, 2 parts of Gluten, 3 parts of dregs of beans, 3 parts of low temperature bean powder, 0.07 part of salt, 0.05 part of dietary alkali, water
4 parts, its manufacture craft comprises the following steps：
Load weighted soyabean protein powder, Gluten, dregs of beans, low temperature bean powder, salt, dietary alkali, water are poured into mixer and are well mixed,
Mixed material is obtained, mixed material is poured into expanded 18min in extruder, the arrange parameter of extruder is：Entrance
Temperature is 80 DEG C, and area's temperature is at 80 DEG C, and two area's temperature are at 145 DEG C, and three area's temperature are at 175 DEG C, and four area's temperature are at 215 DEG C, frequency
Rate is 47HZ, and outlet temperature is more than 180 DEG C, will be expanded after product excision forming on demand, be made and do plain meat, will made from do
Plain meat, which is first put into cold water, is warming up to 85 DEG C, after maintaining this temperature to boil 4min, then with cold water soak 8 hours, is allowed to fully bubble open,
After rinsing some times again with clear water, obtained plain meat dress mesh bag is put into dewaterer dewatered and washed point, time 3min；After dehydration,
50 portions of plain meat are put into stew in soy sauce in halogen soup, the raw material that halogen soup includes following parts by weight forms：95 parts of water, 2.4 parts of salt, dark soy sauce
1.5 parts, it is 0.5 part of monosodium glutamate, 0.3 part of chickens' extract, 0.09 part of meat perfume (or spice) king, 0.5 part of salad oil, 0.02 part of color stabilizer, anistree 0.15 part, white
It is 0.09 part of the root of Dahurian angelica, 0.05 part of Chinese prickly ash, 0.14 part of cassia bark, 0.05 part of spiceleaf, 0.09 part of tsaoko, 0.05 part of cardamom, 0.02 part of cloves, good
0.05 part of ginger, 0.09 part of essence；The specific method of stew in soy sauce is：
Load weighted anise, the root of Dahurain angelica, Chinese prickly ash, cassia bark, spiceleaf, tsaoko, cardamom, cloves, galingal are put into water and boiled, is boiled
Afterwards, obtained plain meat is poured into when being cooled to 75 DEG C, maintains this temperature, after heating 25min, plain meat is taken out, is added into halogen soup
Enter load weighted meat perfume (or spice) king, salad oil, dark soy sauce, color stabilizer, after boiling, be cooled at 85 DEG C and pour into the plain meat pulled out, maintain
This temperature, after heating 15min, plain meat is taken out again, load weighted salt, monosodium glutamate, chickens' extract are added into halogen soup and is boiled, will be taken
The plain meat gone out pours into, and is pulled out after small fire stew in soy sauce 20min, when halogen soup is cooled to room temperature, is eventually adding essence, fully after dissolving,
The plain meat pulled out is added in halogen soup after soaking 3h, pull plain meat out pack dehydration, time 15min, after dehydration, be put into 145
DEG C soybean oil in it is excessively oily, time 8min, drain oil and pull out, be torn into sheet, with auxiliary material stir after, be put into circular die,
A diameter of 10cm of mould, steams 1.5h, and taking-up cools, and the parts by weight proportioning of described plain meat and auxiliary material is：Plain 1 part of meat,
0.003 part of meat perfume (or spice) king, 0.003 part of beef flavor, 0.015 part of paprika, 0.015 part of Zanthoxylum essential oil, 0.2 part of Gluten；
The plain meat after cooling will be steamed and cut sheet, small fire stew in soy sauce 40min again is put into halogen soup, pulls out, dress mesh bag is put into dehydration
Be dehydrated in machine, time 3min, obtain plain beefsteak, plain beefsteak is put into it is excessively oily in 0.5 portion of soybean oil, oil temperature be 160 DEG C, it is excessively oily
Pulled out after 30s, be put into the iron plate of heating and 0.03 part of black pepper sauce is poured according to taste, add 0.01 part of halogen soup, 0.005 part of thickening soup,
Stir evenly.
Embodiment 3：
A kind of manufacture craft of the plain beefsteak vegetable based on soybean protein, described plain beefsteak vegetable include following parts by weight
Raw material forms：3.5 parts of soyabean protein powder, 2.5 parts of Gluten, 5 parts of dregs of beans, 3.5 parts of low temperature bean powder, 0.09 part of salt, dietary alkali
0.06 part, 5 parts of water, its manufacture craft comprises the following steps：
Load weighted soyabean protein powder, Gluten, dregs of beans, low temperature bean powder, salt, dietary alkali, water are poured into mixer and are well mixed,
Mixed material is obtained, mixed material is poured into expanded 20min in extruder, the arrange parameter of extruder is：Entrance
Temperature is 80 DEG C, and area's temperature is at 85 DEG C, and two area's temperature are at 150 DEG C, and three area's temperature are at 190 DEG C, and four area's temperature are at 220 DEG C, frequency
Rate is 50HZ, and outlet temperature is more than 180 DEG C, will be expanded after product excision forming on demand, be made and do plain meat, will made from do
Plain meat, which is first put into cold water, is warming up to 90 DEG C, after maintaining this temperature to boil 2min, then with cold water soak 9 hours, is allowed to fully bubble open,
After rinsing some times again with clear water, obtained plain meat dress mesh bag is put into dewaterer dewatered and washed point, time 4min；It is de- by 70 parts
The plain meat of water is put into stew in soy sauce in halogen soup, and the raw material that halogen soup includes following parts by weight forms：110 parts of water, 2.6 parts of salt, dark soy sauce 1.6
Part, 0.6 part of monosodium glutamate, 0.5 part of chickens' extract, 0.11 part of meat perfume (or spice) king, 0.6 part of salad oil, 0.04 part of color stabilizer, anistree 0.16 part, the root of Dahurain angelica
0.11 part, it is 0.06 part of Chinese prickly ash, 0.16 part of cassia bark, 0.06 part of spiceleaf, 0.11 part of tsaoko, 0.06 part of cardamom, 0.028 part of cloves, good
0.06 part of ginger, 0.11 part of essence；
The specific method of stew in soy sauce is：
Load weighted anise, the root of Dahurain angelica, Chinese prickly ash, cassia bark, spiceleaf, tsaoko, cardamom, cloves, galingal are put into water and boiled, is boiled
Afterwards, plain meat made from step 4 is poured into when being cooled to 80 DEG C, maintains this temperature, after heating 20min, plain meat is taken out, to halogen
Tonga enters load weighted meat perfume (or spice) king, salad oil, dark soy sauce, color stabilizer, after boiling, is cooled at 90 DEG C and pours into the plain meat of taking-up,
Maintain this temperature, after heating 10min, plain meat taken out again, added to halogen soup after load weighted salt, monosodium glutamate, chickens' extract boil,
The plain meat of taking-up is poured into, pulled out after small fire stew in soy sauce 15min, when soup is cooled to room temperature, is eventually adding essence, fully dissolving
Afterwards, the plain meat of taking-up is added in halogen soup after soaking 2h；Pull plain meat out dress mesh bag to be put into dewaterer and be dehydrated, the time is
20min, after dehydration, it is put into excessively oily in 150 DEG C of soybean oil, time 5min, drains oil and pull out；Sheet is torn into, with auxiliary material
After stirring, circular die is put into, a diameter of 11cm of mould, steams 1h, taking-up cools, the parts by weight of described plain meat and auxiliary material
Counting proportioning is：Plain 1.5 parts of meat, 0.005 part of meat perfume (or spice) king, 0.005 part of beef flavor, 0.02 part of paprika, 0.02 part of Zanthoxylum essential oil, paddy
0.22 part of protein powder；
The plain meat after cooling will be steamed it is cut into thick 2cm sheet, every piece of weight 0.16kg, is put into halogen soup small fire stew in soy sauce again
45min, pull out, dress mesh bag, which is put into dewaterer, to be dehydrated, and time 4min, obtains plain beefsteak, plain beefsteak is put into 0.6 portion of soybean
Excessively oily in oil, oil temperature is 170 DEG C, is pulled out after excessively oily 25s, is put into the iron plate of heating according to 0.04 part of taste gravy, adds halogen
0.025 part of soup, 0.01 part of thickening soup, is stirred evenly.
A kind of plain beefsteak based on soybean protein produced by the present invention meets food sanitation safe standard, indices scoring
Such as following table：
It can be seen that from upper table, plain beefsteak bright produced by the present invention is glossy, tissue morphology is substantially uniform, voluptuousness is strong,
Sliding tender and chewiness has chewy texture, and plain beefsteak color of the prior art is slightly dark, tissue morphology is uneven and have disintegrating slag, voluptuousness compared with
It is weak, beany flavor is heavier and chewy texture is not good enough.
The basic principles, principal features and advantages of the present invention have been shown and described above, the technical staff of the industry should
Understand, the present invention is not limited to the above embodiments, the original for simply illustrating the present invention described in above-described embodiment and specification
Reason, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these changes and improvements
It all fall within the protetion scope of the claimed invention, the claimed scope of the invention is by appended claims and its equivalent circle
It is fixed.
Claims (9)
1. a kind of manufacture craft of the plain beefsteak vegetable based on soybean protein, described plain beefsteak vegetable include following parts by weight
Raw material composition：Soyabean protein powder 2-3.5 parts, Gluten 0.5-2.5 parts, dregs of beans 2.5-5 parts, low temperature bean powder 2-3.5 parts, salt
0.05-0.09 parts, dietary alkali 0.03-0.06 parts, water 2.5-5 parts, it is characterised in that：Its manufacture craft comprises the following steps：
Step 1: load weighted soyabean protein powder, Gluten, dregs of beans, low temperature bean powder, salt, dietary alkali, water are poured into mixer
It is well mixed, mixed material is obtained, it is standby；
Step 2: mixed material is poured into expanded 15-20min in extruder, will be expanded after product cut on demand
Type, it is made and does plain meat；
80-90 DEG C is warming up to Step 3: obtained dry plain meat is first put into cold water, after maintaining this temperature to boil 2-5min, then is used
Cold water soak 7-9 hours, it is allowed to fully bubble open, is rinsed again with clear water some times, obtained plain meat is standby；
Step 4: plain meat made from step 3 is dehydrated, dewatering time 2-4min, the plain meat after dehydration is put into halogen soup
Stew in soy sauce；
Step 5: the plain meat that step 4 stew in soy sauce is crossed pulls dehydration out, dewatering time 10-20min, after dehydration, 140-150 is put into
DEG C oil cauldron in it is excessively oily, time 5-10min, drain oil and pull out；
Step 6: plain meat made from step 5 is torn into sheet, after being stirred with auxiliary material, circular die is put into, water proof steams 1-2h,
Taking-up cools, and the parts by weight proportioning of described plain meat and auxiliary material is：Plain meat 0.5-1.5 parts, meat perfume (or spice) king's 0.001-0.005 parts,
Beef flavor 0.001-0.005 parts, paprika 0.01-0.02 parts, Zanthoxylum essential oil 0.01-0.02 parts, Gluten 0.18-0.22 parts；
Step 7: cuts sheet by the plain meat after cooling is steamed, small fire stew in soy sauce 35-45min again is put into halogen soup, pulls dehydration out,
Dewatering time is 2-4min, obtains plain beefsteak；
Step 8: plain beefsteak is put into excessively oily in 0.4-0.6 part oil, oil temperature is 150-170 DEG C, pulls out after excessively oily 25-35s, puts
Enter in the iron plate of heating according to taste gravy 0.02-0.04 parts, add halogen soup 0-0.025 parts, thickening soup 0-0.01 parts, stir evenly.
2. a kind of manufacture craft of described plain beefsteak vegetable based on soybean protein according to claim 1, its feature
It is：The raw material that described halogen soup includes following parts by weight forms：Water 80-110 parts, salt 2.3-2.6 parts, dark soy sauce 1.3-1.6
Part, monosodium glutamate 0.4-0.6 parts, chickens' extract 0.2-0.5 parts, meat perfume (or spice) king 0.08-0.11 parts, salad oil 0.4-0.6 parts, color stabilizer 0.01-
0.04 part, anistree 0.13-0.16 parts, root of Dahurain angelica 0.08-0.11 parts, Chinese prickly ash 0.04-0.06 parts, cassia bark 0.13-0.16 parts, spiceleaf
0.04-0.06 parts, tsaoko 0.08-0.11 parts, cardamom 0.04-0.06 parts, cloves 0.015-0.028 parts, galingal 0.04-0.06
Part, essence 0.08-0.11 parts.
3. a kind of manufacture craft of described plain beefsteak vegetable based on soybean protein according to claim 1, its feature
It is：The specific method that plain meat is put into stew in soy sauce in halogen soup in step 4 is：
（a）Load weighted anise, the root of Dahurain angelica, Chinese prickly ash, cassia bark, spiceleaf, tsaoko, cardamom, cloves, galingal are put into water and boiled, is boiled
After boiling, plain meat made from step 4 is poured into when being cooled to 70-80 DEG C, maintains this temperature, after heating 20-30min, plain meat is taken
Go out, it is standby；
（b）By step（a）Load weighted meat perfume (or spice) king, salad oil, dark soy sauce, color stabilizer are added in obtained halogen soup, after boiling, cooling
By step to 80-90 DEG C（a）The plain meat of stew in soy sauce is poured into, and maintains this temperature, and after heating 10-20min, plain meat is taken out again,
It is standby；
（c）By step（b）Obtained halogen soup adds load weighted salt, monosodium glutamate, chickens' extract and boiled, by step（b）The plain meat of stew in soy sauce
Pour into, pulled out after small fire stew in soy sauce 15-25min, it is standby；
（d）Work as step（c）When obtained halogen soup is cooled to room temperature, essence is eventually adding, fully after dissolving, by step（c）Stew in soy sauce
Plain meat add halogen soup in soak 2-4h.
4. a kind of manufacture craft of described plain beefsteak vegetable based on soybean protein according to claim 1, its feature
It is：Described oil is soybean oil.
5. a kind of manufacture craft of described plain beefsteak vegetable based on soybean protein according to claim 1, its feature
It is：The arrange parameter of extruder is in step 2：Inlet temperature is 80 DEG C, and area's temperature is at 70 DEG C -85 DEG C, two area's temperature
Degree is at 140 DEG C -150 DEG C, and at 160 DEG C -190 DEG C, four area's temperature frequency 45-50HZ, go out three area's temperature at 190 DEG C -220 DEG C
Mouth temperature is more than 180 DEG C.
6. a kind of manufacture craft of described plain beefsteak vegetable based on soybean protein according to claim 1, its feature
It is：A diameter of 9-11cm of mould in step 6.
7. a kind of manufacture craft of described plain beefsteak vegetable based on soybean protein according to claim 1, its feature
It is：Thick 1-2cm sheet, every piece of weight 0.14-0.16kg the plain meat after cooling will be steamed are cut into step 7.
8. a kind of manufacture craft of described plain beefsteak vegetable based on soybean protein according to claim 1, its feature
It is：It is black pepper sauce that the juice poured in the iron plate of heating is put into step 8.
9. a kind of manufacture craft of described plain beefsteak vegetable based on soybean protein according to claim 1, its feature
It is：Described dewatering type is put into dewaterer or is put into drying machine for dress mesh bag and dried.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110169460A (en) * | 2019-06-25 | 2019-08-27 | 江西省百约食品有限责任公司 | A kind of processing method that the instant protein plant element meat of high protein and low fat does not use grease |
| CN110214931A (en) * | 2019-06-24 | 2019-09-10 | 淮北辣魔王食品有限公司 | A kind of black green pepper tears plain beefsteak and its production technology |
| CN110915941A (en) * | 2019-12-09 | 2020-03-27 | 东北农业大学 | Preparation method of high-humidity extruded artificial beef |
| CN112042881A (en) * | 2020-08-17 | 2020-12-08 | 中国农业科学院农产品加工研究所 | Vegetable protein-based air-dried beef and preparation method thereof |
| CN113455583A (en) * | 2021-06-16 | 2021-10-01 | 山西振东五和健康科技股份有限公司 | Plant protein meat product and preparation method thereof |
| CN113785945A (en) * | 2021-08-20 | 2021-12-14 | 重庆渝金源食品有限公司 | Meat-like and vegetable-like bean product and draining processing equipment |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110214931A (en) * | 2019-06-24 | 2019-09-10 | 淮北辣魔王食品有限公司 | A kind of black green pepper tears plain beefsteak and its production technology |
| CN110169460A (en) * | 2019-06-25 | 2019-08-27 | 江西省百约食品有限责任公司 | A kind of processing method that the instant protein plant element meat of high protein and low fat does not use grease |
| CN110915941A (en) * | 2019-12-09 | 2020-03-27 | 东北农业大学 | Preparation method of high-humidity extruded artificial beef |
| CN112042881A (en) * | 2020-08-17 | 2020-12-08 | 中国农业科学院农产品加工研究所 | Vegetable protein-based air-dried beef and preparation method thereof |
| CN113455583A (en) * | 2021-06-16 | 2021-10-01 | 山西振东五和健康科技股份有限公司 | Plant protein meat product and preparation method thereof |
| CN113785945A (en) * | 2021-08-20 | 2021-12-14 | 重庆渝金源食品有限公司 | Meat-like and vegetable-like bean product and draining processing equipment |
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