CN111955597A - Processing method of bionic beef - Google Patents
Processing method of bionic beef Download PDFInfo
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- CN111955597A CN111955597A CN202010897622.4A CN202010897622A CN111955597A CN 111955597 A CN111955597 A CN 111955597A CN 202010897622 A CN202010897622 A CN 202010897622A CN 111955597 A CN111955597 A CN 111955597A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/18—Vegetable proteins from wheat
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/115—Konjak; Konntaku
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The invention discloses a processing method of bionic beef, which is characterized in that wiredrawing protein is prepared by ultrahigh pressure pretreatment, twin-screw extrusion, vacuum low-temperature drying and vacuum microwave drying; preparing beef flavor soup base by ultrasonic-assisted boiling, and adding edible gum to prepare beef flavor colloid serous fluid; rolling and dipping the wiredrawing protein by beef flavor colloid serous fluid, and then cooling to form gel to obtain the bionic beef. The bionic beef prepared by the method has the advantages of similar flavor, taste and protein content to natural beef, low fat content and almost no cholesterol, and is a healthy beef substitute.
Description
Technical Field
The invention belongs to the technical field of food processing, and relates to a processing method of bionic beef.
Background
Beef refers to meat obtained from cattle, is one of common meat products, and is a high-quality protein resource. The beef has high protein content and low fat content, the amino acid composition is closer to the requirements of human bodies than pork, and the beef is particularly suitable for growth, development, nourishing and the like. The beef has delicious taste, is deeply loved by consumers in China, and enjoys the beauty of 'meat jiaozi'. At present, beef is the second largest meat food in China, and is second to pork.
The simulated meat, also called artificial meat, simulated meat, wire-drawing protein meat, protein fiber meat and the like, is mainly produced and processed by soybean protein through a special process to form fibrous protein with similar muscle fiber texture and taste and flavor of animal-derived meat products. Compared with natural meat, the bionic meat has the advantages of similar protein content to the natural meat, low fat content, almost no cholesterol, and higher carbohydrate content than the natural meat, and is a healthy food, especially an excellent food material for patients with cardiovascular diseases, digestive tract diseases, obesity and the like.
The bionic beef is one kind of bionic beef, and is made into fibrous product with natural beef flavor and taste through processing and seasoning soybean protein and other material, and has the features of low fat, no cholesterol and great market space. The natural beef has thicker muscle fiber, high toughness, compact taste and chewing resistance. The intramuscular fat refers to fat deposited in lean tissues, exists among muscle bundle fibers, and is an important index influencing the mouthfeel of the beef; beef rich in fat among muscles is fragrant, moist, juicy, chewy, tender and smooth. The simulated beef has the advantages of simulating the muscle fiber structure similar to natural beef, having the characteristics and taste of intramuscular fat, and being the key and difficult point for manufacturing the bionic beef at present.
Disclosure of Invention
The invention aims to provide a processing method of bionic beef.
In order to achieve the above objects and other related objects, the present invention provides the following technical solutions: a processing method of bionic beef comprises the following steps:
step 1: mixing 60-70 parts by weight of isolated soybean protein powder, 10-20 parts by weight of wheat gluten, 4-7 parts by weight of puffed soybean meal, 4-7 parts by weight of pea meal and 4-7 parts by weight of potato starch, and uniformly stirring to obtain mixed powder; then adding purified water with the mass of 20-30% into the mixed powder, and uniformly mixing to obtain mixed slurry; then the mixed slurry is filled into a food-grade plastic bag, and after vacuum sealing, ultrahigh pressure treatment is carried out;
step 2: taking out the pulp subjected to ultrahigh pressure treatment from the food-grade plastic bag, uniformly stirring, and heating to 80-85 ℃; then adding the preheated material into a double-screw extruder, controlling the temperature of a feeding area to be 80-85 ℃, the temperature of a transition area to be 105-;
and step 3: cutting the wiredrawing protein into 2-10cm in length to obtain wiredrawing protein blocks, then placing the wiredrawing protein blocks into a vacuum drying oven, drying to shape the wiredrawing protein blocks and form pores among fibrous proteins, then placing the wiredrawing protein into a vacuum microwave oven, and under the vacuum gauge pressure of-0.09 MPa to-0.10 MPa, the microwave frequency of 2450MHz and the strength of 0.3-0.5w/cm2Drying for 5-10min under the condition until the water content of the wiredrawing protein blocks is 5-10%, expanding pores among fibrous proteins and collecting the dried wiredrawing protein blocks;
and 4, step 4: crushing cleaned ox bones into ox bone particles with the particle size of 2-5cm, mixing the ox bone particles with purified water according to the mass ratio of 1:5-7, heating to boil and decocting; in the process of decocting, ultrasonic treatment is started once every 10-15minThe sound wave frequency is 25-35KHz, and the power density is 0.30-0.50W/cm2Each treatment time is 2.5-3.0 min; decocting for 90-120min under the assistance of ultrasonic wave; after the cooking is finished, filtering the materials by a sieve with 100 meshes and 150 meshes, and collecting filtrate to obtain beef flavor soup material;
and 5: adding 2.5-3.0 parts by weight of rice starch, 1.0-1.5 parts by weight of konjac powder, 0.05-0.10 part by weight of guar gum and 0.05-0.10 part by weight of locust bean gum into beef flavor soup base, heating to 80-85 ℃, and processing for 25-40min under the condition that the stirring speed is 50-100r/min, so that the materials are uniformly mixed; homogenizing the stirred and mixed materials under high pressure of 20-30Mpa to obtain beef flavor colloidal slurry;
step 6: mixing the dried wiredrawing protein blocks and the beef flavor colloid serous fluid according to the mass ratio of 1:2.5-4.0, putting the mixed material into a vacuum rolling and kneading machine, and rolling and dipping for 25-40min under vacuum at the gauge pressure of-0.08 to-0.10 Mpa, the rotating speed of 15-30r/min and the temperature of 60-70 ℃; then nitrogen is filled into the vacuum rolling and kneading machine, so that positive pressure is formed in the rolling and kneading machine, the pressure is 0.25-0.35MPa, the rotating speed is 15-30r/min, the temperature is 60-70 ℃, and the pressure rolling, kneading and dipping are carried out for 30-60 min;
and 7: putting the material after rolling and dipping treatment into an ultrasonic environment, wherein the ultrasonic frequency is 25-35KHz, and the power density is 0.25-0.50W/cm2Treating for 5-10min under the condition; then taking the wiredrawing protein blocks and the adhered beef flavor colloid paste out one by one from the materials after ultrasonic treatment, placing the wiredrawing protein blocks and the adhered beef flavor colloid paste on a clean plane or in a mold, and naturally cooling to obtain wiredrawing protein gel blocks; and then putting the wire-drawing protein gel block into a vacuum drying oven, and drying until the water content of the wire-drawing protein gel block is 20-30% to obtain the bionic beef.
The preferable technical scheme is as follows: in the step 1, the ultrahigh pressure treatment is carried out at the temperature of 5-30 ℃, water is used as a pressure medium, the ultrahigh pressure treatment is carried out at the pressure of 150-.
The preferable technical scheme is as follows: in the step 3, the vacuum gauge pressure of the vacuum drying oven is-0.09 MPa to-0.10 MPa, the temperature is 60 ℃ to 70 ℃, and the drying time is 15min to 30min until the water content of the wire-drawing protein block is 18% to 20%.
The preferable technical scheme is as follows: in the step 7, the vacuum gauge pressure of the vacuum drying box is minus 0.09MPa to minus 0.10MPa, and the temperature is 70 ℃ to 80 ℃, and the drying time is 15min to 30 min.
Due to the application of the technical scheme, compared with the prior art, the invention has the advantages that:
1. the invention carries out ultrahigh pressure treatment on the mixed drawing protein processing raw materials such as soybean protein isolate powder, wheat gluten, starch and the like, is beneficial to improving the toughness of fibrous protein and enables the taste to be closer to natural beef.
2. According to the invention, the beef flavor soup base is prepared by using the cold fresh beef and a beef product processing byproduct, namely beef bones as raw materials through ultrasonic-assisted boiling, so that the utilization rate of the raw materials is higher, and the flavor of the soup base is stronger.
3. The drying of the wiredrawing protein adopts a two-step method: drying the fiber-drawing protein block at low temperature in vacuum to shape the fibrous protein and form pores; further processing by vacuum microwave drying to further enlarge the pores between the fibrous proteins; so as to be beneficial to later filling of the colloid serous fluid and form a mouth feel similar to the intramuscular fat after gelation.
4. According to the invention, by combining the vacuum tumbling and dipping and the pressurizing tumbling and dipping, the colloidal slurry can more fully permeate into fibrous protein pores of the wiredrawing protein and be tightly bonded.
5. The ultrasonic treatment is adopted, the gel strength is improved, the quality of the bionic beef is improved, and the taste is optimized.
6. The bionic beef prepared by the invention has the advantages of similar flavor, taste and protein content to natural beef, low fat content and almost no cholesterol, and is a healthy beef substitute.
Detailed Description
The following description of the embodiments of the present invention is provided for illustrative purposes, and other advantages and effects of the present invention will become apparent to those skilled in the art from the present disclosure.
Example 1: processing method of bionic beef
A processing method of bionic beef is characterized by comprising the following technical steps.
(1) Pretreatment of wiredrawing protein raw material
The raw materials for preparing the wire-drawing protein comprise soybean protein isolate powder, wheat gluten, puffed soybean meal, pea meal and potato starch, the water content is 5-15%, and the fineness is 80-150 meshes. In this example, the raw materials for preparing the textured protein include isolated soy protein powder, gluten powder, puffed soy flour, soybean meal, pea flour, and potato starch, and the moisture content is 10% and the fineness is 120 meshes.
Mixing 65 parts by weight of soybean protein isolate powder, 15 parts by weight of wheat gluten, 6 parts by weight of puffed soybean powder, 6 parts by weight of soybean meal, 5 parts by weight of pea powder and 5 parts by weight of potato starch, and uniformly stirring to obtain mixed powder.
Adding food-grade purified water accounting for 25% of the mass of the mixed powder into the mixed powder, putting the mixed material added with water into food-grade mixing equipment, and fully mixing and uniformly stirring to obtain mixed slurry. Preferably, the food grade mixing device is a three-dimensional mixer or a planetary mixer.
And (4) ultrahigh pressure treatment. Filling the mixed slurry into a food-grade plastic bag, carrying out heat sealing in an environment with vacuum gauge pressure of-0.09 to-0.10 MPa, then putting the plastic bag into food ultrahigh pressure equipment, carrying out ultrahigh pressure treatment at the temperature of 20 ℃ and the pressure of 200MPa by using water as a pressure medium for 10 min; the pressure was then removed and allowed to stand-by.
(2) Preparation of wiredrawing protein
And (4) preheating. Taking out the pulp plastic bag after the ultrahigh pressure treatment, and heating to 82 ℃ under the condition of fully stirring.
And (4) extruding by using a double screw. And adding the preheated material into a double-screw extruder at a uniform speed, controlling the temperature of a feeding area to be 82 ℃, the temperature of a transition area to be 108 ℃, the temperature of a current limiting area to be 120 ℃, the rotating speed of a screw to be 220r/min and the feeding speed to be 125g/min, and extruding to obtain the wiredrawing protein.
(3) Cutting and drying of wiredrawing protein
And (6) cutting. (2) The wire-drawing protein extruded from the middle extruder is in a strip shape with uniform thickness, the wire-drawing protein is uniformly cut into pieces with the length of 6cm along the cross section, and the cut wire-drawing protein pieces are collected.
Drying in vacuum at low temperature. And (3) putting the wiredrawing protein blocks into vacuum low-temperature drying equipment, and drying for 20min under the conditions of vacuum gauge pressure of-0.095 MPa and temperature of 65 ℃ until the water content of the wiredrawing protein blocks is 19%, so that the wiredrawing protein blocks are shaped, and pores are formed among fibrous proteins.
And (5) vacuum microwave drying. Putting the vacuum low-temperature dried wiredrawing protein into a vacuum microwave device, wherein the vacuum gauge pressure is-0.095 MPa, the microwave frequency is 2450MHz, and the strength is 0.4w/cm2Drying for 7min under the condition until the water content of the fiber protein block is 8% to further enlarge the pores between the fibrous proteins.
And collecting the dried wiredrawing protein blocks, drying in the shade and storing for later use.
(4) Preparation of beef flavor soup base
And (4) pretreating the ox bone. The beef bone is a byproduct for manufacturing cold fresh beef, frozen beef and beef products in slaughterhouses or meat product processing factories. Cleaning ox bone, and crushing into ox bone granules with particle size of 2-5 cm.
And (5) assisted by ultrasonic waves to decoct soup bases. Mixing ox bone particles and food-grade purified water according to the mass ratio of 1:6, placing the mixture into a food-grade stainless steel heat extraction device with a steam condensation collection device and an ultrasonic generation device, heating the mixture to boil and decocting the mixture; meanwhile, in the boiling process, ultrasonic treatment is started once every 12min, the ultrasonic frequency is 30KHz, and the power density is 0.4W/cm2Each treatment time is 2.7 min. Decocting with the assistance of ultrasonic wave for 105 min; and after the cooking is finished, filtering the materials by a 120-mesh screen, and collecting filtrate to obtain the beef flavor soup base for later use.
(5) Making beef-flavored colloidal slurry
Stirring and mixing. Adding 2.8 parts by weight of rice starch, 1.2 parts by weight of konjac powder, 0.08 part by weight of guar gum and 0.06 part by weight of locust bean gum into the beef flavor soup base, putting the mixed material into a stirring and mixing device with controllable temperature, and treating for 30min under the conditions that the temperature is 82 ℃ and the stirring speed is 70r/min, so that the materials are uniformly mixed.
Homogenizing under high pressure. Homogenizing the stirred and mixed materials under high pressure of 25Mpa to obtain the beef flavor colloidal slurry.
(6) Rolling and kneading impregnation
Rolling and kneading and dipping in vacuum. Mixing the dried wiredrawing protein blocks in the step (3) and the beef flavor colloid slurry according to the mass ratio of 1:3, putting the mixed materials into a controllable-temperature vacuum rolling and kneading machine, and rolling and kneading for 30min under vacuum at the gauge pressure of-0.09 Mpa, the rotating speed of 20r/min and the temperature of 65 ℃.
Pressing, rolling and dipping. And (3) filling nitrogen into the vacuum rolling and kneading machine to ensure that positive pressure is formed in the rolling and kneading machine, the pressure is 0.3MPa, the rotating speed is 20r/min, the temperature is 65 ℃, and the pressure rolling, kneading and dipping are carried out for 45 min.
(7) Gel formation and drying
And (4) ultrasonic treatment. Putting the material after rolling and dipping treatment into an ultrasonic environment, and performing ultrasonic treatment at the ultrasonic frequency of 30KHz and the power density of 0.35W/cm2Under the condition, the treatment is carried out for 6 min.
Cooling to form a gel. And (3) taking the wiredrawing protein blocks and the adhered beef flavor colloid slurry out of the ultrasonically treated materials one by one, placing the materials on a clean plane or in a mold, and naturally cooling for over 90min to obtain the wiredrawing protein gel blocks.
And (5) drying. And (3) putting the wiredrawing protein gel block into vacuum low-temperature drying equipment, and drying for 20min under the conditions of vacuum gauge pressure of-0.095 MPa and temperature of 75 ℃ until the water content of the wiredrawing protein block is 25%, thus obtaining the bionic beef.
The bionic beef has the flavor, the taste and the protein content similar to those of natural beef, has low fat content and almost no cholesterol, and is a healthy beef substitute. The bionic beef can be stored and sold in a cold chain at 0-6 ℃; can be used as raw material for processing foods such as beef ham sausage, beef ball, beef paste, etc.; or further marinating, and then vacuum packaging and high-temperature sterilization are adopted to obtain the convenient leisure food.
Example 2: processing method of bionic beef
A processing method of bionic beef comprises the following steps:
step 1: mixing and uniformly stirring 70 parts by weight of soybean protein isolate powder, 20 parts by weight of wheat gluten, 7 parts by weight of puffed soybean powder, 7 parts by weight of soybean meal, 7 parts by weight of pea powder and 7 parts by weight of potato starch to obtain mixed powder; then adding purified water with the mass of 30% into the mixed powder, and uniformly mixing to obtain mixed slurry; then the mixed slurry is filled into a food-grade plastic bag, and after vacuum sealing, ultrahigh pressure treatment is carried out;
step 2: taking out the pulp subjected to ultrahigh pressure treatment from the food-grade plastic bag, uniformly stirring and heating to 85 ℃; then adding the preheated material into a double-screw extruder, controlling the temperature of a feeding area to be 85 ℃, the temperature of a transition area to be 110 ℃, the temperature of a current limiting area to be 125 ℃, the rotating speed of a screw to be 250r/min and the feeding speed to be 150g/min, and extruding to obtain the wiredrawing protein;
and step 3: cutting wiredrawing protein into 10cm in length to obtain wiredrawing protein block, drying in a vacuum drying oven to shape the wiredrawing protein block and form pores between fibrous proteins, and placing the wiredrawing protein in a vacuum microwave oven under vacuum gauge pressure of-0.10 MPa, microwave frequency of 2450MHz and strength of 0.5w/cm2Drying for 10min under the condition until the water content of the wiredrawing protein blocks is 5-10%, expanding pores among fibrous proteins and collecting the dried wiredrawing protein blocks;
and 4, step 4: crushing cleaned ox bones into ox bone particles with the particle size of 5cm, mixing the ox bone particles with purified water according to the mass ratio of 1:7, heating to boil and decocting; in the process of boiling, ultrasonic treatment is started once every 15min, the frequency of the ultrasonic wave is 35KHz, and the power density is 0.50W/cm2Each treatment time is 3.0 min; decocting for 120min with the aid of ultrasonic wave; after the cooking is finished, filtering the materials by a 150-mesh screen, and collecting filtrate to obtain beef flavor soup material;
and 5: adding 3.0 parts by weight of rice starch, 1.5 parts by weight of konjac powder, 0.10 part by weight of guar gum and 0.10 part by weight of locust bean gum into beef flavor soup base, heating to 85 ℃, and processing for 40min under the condition that the stirring speed is 100r/min, so that the materials are uniformly mixed; homogenizing the stirred and mixed materials under high pressure of 30Mpa to obtain beef flavor colloidal slurry;
step 6: mixing the dried wiredrawing protein blocks and the beef flavor colloidal slurry according to the mass ratio of 1:4.0, putting the mixed material into a vacuum rolling and kneading machine, and rolling and kneading for 40min under vacuum at the gauge pressure of-0.10 Mpa, the rotating speed of 30r/min and the temperature of 70 ℃; then nitrogen is filled into the vacuum rolling and kneading machine, so that positive pressure is formed in the rolling and kneading machine, the pressure is 0.35MPa, the rotating speed is 30r/min, the temperature is 70 ℃, and the pressure rolling, kneading and dipping are carried out for 60 min;
and 7: putting the material after the rolling and dipping treatment into an ultrasonic environment, and performing ultrasonic treatment at the frequency of 35KHz and the power density of 0.50W/cm2Treating for 10min under the condition; then taking the wiredrawing protein blocks and the adhered beef flavor colloid paste out one by one from the materials after ultrasonic treatment, placing the wiredrawing protein blocks and the adhered beef flavor colloid paste on a clean plane or in a mold, and naturally cooling to obtain wiredrawing protein gel blocks; and then putting the wiredrawing protein gel block into a vacuum drying oven, and drying until the water content of the wiredrawing protein gel block is 30% to obtain the bionic beef.
The preferred embodiment is: in the step 1, the ultrahigh pressure treatment is carried out at the temperature of 5-30 ℃, water is used as a pressure medium, 300MPa ultrahigh pressure treatment is adopted, and the pressure maintaining time is 12 min.
The preferred embodiment is: in the step 3, the vacuum gauge pressure of the vacuum drying oven is-0.10 MPa, the temperature is 70 ℃, and the drying time is 30min until the water content of the wiredrawing protein block is 20%.
The preferred embodiment is: in the step 7, the drying time is 30min under the conditions that the vacuum gauge pressure of the vacuum drying box is minus 0.10MPa and the temperature is 80 ℃.
Example 3: processing method of bionic beef
A processing method of bionic beef comprises the following steps:
step 1: mixing 60 parts by weight of isolated soybean protein powder, 10 parts by weight of vital gluten, 4 parts by weight of puffed soybean powder, 4 parts by weight of soybean meal, 4 parts by weight of pea powder and 4 parts by weight of potato starch, and uniformly stirring to obtain mixed powder; then adding purified water with the mass percent of 20% into the mixed powder, and uniformly mixing to obtain mixed slurry; then the mixed slurry is filled into a food-grade plastic bag, and after vacuum sealing, ultrahigh pressure treatment is carried out;
step 2: taking out the pulp subjected to the ultrahigh pressure treatment from the food-grade plastic bag, uniformly stirring, and heating to 80 ℃; then adding the preheated material into a double-screw extruder, controlling the temperature of a feeding area to be 80 ℃, the temperature of a transition area to be 105 ℃, the temperature of a current limiting area to be 115 ℃, the rotating speed of a screw to be 200r/min and the feeding speed to be 100g/min, and extruding to obtain the wiredrawing protein;
and step 3: cutting the wiredrawing protein into pieces with length of 2cm to obtain wiredrawing protein pieces, drying the wiredrawing protein pieces in a vacuum drying oven to shape the wiredrawing protein pieces and form pores among fibrous proteins, and placing the wiredrawing protein in a vacuum microwave oven under vacuum gauge pressure of-0.09 MPa, microwave frequency of 2450MHz and strength of 0.3w/cm2Drying for 5min under the condition until the water content of the wiredrawing protein blocks is 5%, expanding pores among fibrous proteins, and collecting the dried wiredrawing protein blocks;
and 4, step 4: crushing cleaned ox bones into ox bone particles with the particle size of 2cm, mixing the ox bone particles with purified water according to the mass ratio of 1:5, heating to boil and decocting; in the process of boiling, ultrasonic treatment is started once every 10min, the frequency of the ultrasonic is 25KHz, and the power density is 0.30W/cm2Each treatment time is 2.5 min; decocting for 90min under the assistance of ultrasonic wave; after the cooking is finished, filtering the materials by a 100-mesh screen, and collecting filtrate to obtain beef flavor soup material;
and 5: adding 2.5 parts by weight of rice starch, 1.0 part by weight of konjac powder, 0.05 part by weight of guar gum and 0.05 part by weight of locust bean gum into beef flavor soup base, heating to 80 ℃, and processing for 25min under the condition that the stirring speed is 50r/min, so that the materials are uniformly mixed; homogenizing the stirred and mixed materials under high pressure of 20Mpa to obtain beef flavor colloidal slurry;
step 6: mixing the dried wiredrawing protein blocks and the beef flavor colloid serous fluid according to the mass ratio of 1:2.5, putting the mixed material into a vacuum rolling and kneading machine, and rolling and kneading for 25min under vacuum at the gauge pressure of-0.08 Mpa, the rotating speed of 15r/min and the temperature of 60 ℃; then nitrogen is filled into the vacuum rolling and kneading machine, so that positive pressure is formed in the rolling and kneading machine, the pressure is 0.25MPa, the rotating speed is 15r/min, the temperature is 60 ℃, and the pressure rolling, kneading and dipping are carried out for 30 min;
and 7: putting the material after the rolling and dipping treatment into an ultrasonic environment, and performing ultrasonic treatment at the frequency of 25KHz and the power density of 0.25W/cm2Treating for 5min under the condition; then taking the wiredrawing protein blocks and the adhered beef flavor colloid paste out one by one from the materials after ultrasonic treatment, placing the wiredrawing protein blocks and the adhered beef flavor colloid paste on a clean plane or in a mold, and naturally cooling to obtain wiredrawing protein gel blocks; and then putting the wiredrawing protein gel block into a vacuum drying oven, and drying until the water content of the wiredrawing protein gel block is 20% to obtain the bionic beef.
The preferred embodiment is: in the step 1, the ultrahigh pressure treatment is carried out at the temperature of 5-30 ℃, water is used as a pressure medium, the 150MPa ultrahigh pressure treatment is adopted, and the pressure maintaining time is 8 min.
The preferred embodiment is: in the step 3, the vacuum gauge pressure of the vacuum drying oven is-0.09 MPa, the temperature is 60 ℃, and the drying time is 15min until the water content of the wiredrawing protein block is 18%.
The preferred embodiment is: in the step 7, the drying time is 15min under the conditions that the vacuum gauge pressure of the vacuum drying box is minus 0.09MPa and the temperature is 70 ℃.
The foregoing is illustrative of the preferred embodiment of the present invention and is not to be construed as limiting thereof in any way, and any modifications or variations thereof that fall within the spirit of the invention are intended to be included within the scope thereof.
Claims (4)
1. A processing method of bionic beef is characterized in that: comprises the following steps:
step 1: mixing 60-70 parts by weight of isolated soybean protein powder, 10-20 parts by weight of wheat gluten, 4-7 parts by weight of puffed soybean meal, 4-7 parts by weight of pea meal and 4-7 parts by weight of potato starch, and uniformly stirring to obtain mixed powder; then adding purified water with the mass of 20-30% into the mixed powder, and uniformly mixing to obtain mixed slurry; then the mixed slurry is filled into a food-grade plastic bag, and after vacuum sealing, ultrahigh pressure treatment is carried out;
step 2: taking out the pulp subjected to ultrahigh pressure treatment from the food-grade plastic bag, uniformly stirring, and heating to 80-85 ℃; then adding the preheated material into a double-screw extruder, controlling the temperature of a feeding area to be 80-85 ℃, the temperature of a transition area to be 105-;
and step 3: cutting the wiredrawing protein into 2-10cm in length to obtain wiredrawing protein blocks, then placing the wiredrawing protein blocks into a vacuum drying oven, drying to shape the wiredrawing protein blocks and form pores among fibrous proteins, then placing the wiredrawing protein into a vacuum microwave oven, and under the vacuum gauge pressure of-0.09 MPa to-0.10 MPa, the microwave frequency of 2450MHz and the strength of 0.3-0.5w/cm2Drying for 5-10min under the condition until the water content of the wiredrawing protein blocks is 5-10%, expanding pores among fibrous proteins and collecting the dried wiredrawing protein blocks;
and 4, step 4: crushing cleaned ox bones into ox bone particles with the particle size of 2-5cm, mixing the ox bone particles with purified water according to the mass ratio of 1:5-7, heating to boil and decocting; in the process of decocting, ultrasonic treatment is started once every 10-15min, the ultrasonic frequency is 25-35KHz, and the power density is 0.30-0.50W/cm2Each treatment time is 2.5-3.0 min; decocting for 90-120min under the assistance of ultrasonic wave; after the cooking is finished, filtering the materials by a sieve with 100 meshes and 150 meshes, and collecting filtrate to obtain beef flavor soup material;
and 5: adding 2.5-3.0 parts by weight of rice starch, 1.0-1.5 parts by weight of konjac powder, 0.05-0.10 part by weight of guar gum and 0.05-0.10 part by weight of locust bean gum into beef flavor soup base, heating to 80-85 ℃, and processing for 25-40min under the condition that the stirring speed is 50-100r/min, so that the materials are uniformly mixed; homogenizing the stirred and mixed materials under high pressure of 20-30Mpa to obtain beef flavor colloidal slurry;
step 6: mixing the dried wiredrawing protein blocks and the beef flavor colloid serous fluid according to the mass ratio of 1:2.5-4.0, putting the mixed material into a vacuum rolling and kneading machine, and rolling and dipping for 25-40min under vacuum at the gauge pressure of-0.08 to-0.10 Mpa, the rotating speed of 15-30r/min and the temperature of 60-70 ℃; then nitrogen is filled into the vacuum rolling and kneading machine, so that positive pressure is formed in the rolling and kneading machine, the pressure is 0.25-0.35MPa, the rotating speed is 15-30r/min, the temperature is 60-70 ℃, and the pressure rolling, kneading and dipping are carried out for 30-60 min;
and 7: putting the material after rolling and dipping treatment into an ultrasonic environment, wherein the ultrasonic frequency is 25-35KHz, and the power density is 0.25-0.50W/cm2Treating for 5-10min under the condition; then taking the wiredrawing protein blocks and the adhered beef flavor colloid paste out one by one from the materials after ultrasonic treatment, placing the wiredrawing protein blocks and the adhered beef flavor colloid paste on a clean plane or in a mold, and naturally cooling to obtain wiredrawing protein gel blocks; and then putting the wire-drawing protein gel block into a vacuum drying oven, and drying until the water content of the wire-drawing protein gel block is 20-30% to obtain the bionic beef.
2. The processing method of bionic beef according to claim 1, characterized in that: in the step 1, the ultrahigh pressure treatment is carried out at the temperature of 5-30 ℃, water is used as a pressure medium, the ultrahigh pressure treatment is carried out at the pressure of 150-.
3. The processing method of bionic beef according to claim 1, characterized in that: in the step 3, the vacuum gauge pressure of the vacuum drying oven is-0.09 MPa to-0.10 MPa, the temperature is 60 ℃ to 70 ℃, and the drying time is 15min to 30min until the water content of the wire-drawing protein block is 18% to 20%.
4. The processing method of bionic beef according to claim 1, characterized in that: in the step 7, the vacuum gauge pressure of the vacuum drying box is minus 0.09MPa to minus 0.10MPa, and the temperature is 70 ℃ to 80 ℃, and the drying time is 15min to 30 min.
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