CN111972538B - Method for preparing bionic pork from soybean and rice - Google Patents
Method for preparing bionic pork from soybean and rice Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
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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
- 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
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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
- A23J3/16—Vegetable proteins from soybean
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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
- 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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
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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 provides a method for preparing bionic pork by taking soybeans and rice as main raw materials, wherein the soybean and the rice are taken as the main raw materials, and wiredrawing proteins are prepared by double-screw extrusion, vacuum low-temperature drying and vacuum microwave drying; preparing pork-flavor soup base by ultrasonic-assisted decoction, and adding rice starch gelatinized pulp, edible glue and the like to prepare pork-flavor starch slurry; and (3) carrying out rolling, soaking and ultrahigh pressure treatment on the wiredrawing protein by using pork-flavor starch slurry, and then cooling to form gel to obtain the bionic pork. The bionic pork has the advantages of similar flavor, taste and protein content to those of natural pork, low fat content and almost no cholesterol, and is a healthy pork substitute.
Description
Technical Field
The invention belongs to the technical field of food processing, and relates to a method for manufacturing bionic pork by taking soybeans and rice as main raw materials.
Background
Pork, also called ragweed, is the meat of pig, which is a pig of pig family, and contains rich protein, fat, carbohydrate, calcium, iron, phosphorus and other nutrients. China is the country in the world where the pork is produced and consumed in the largest amount, and the pork production amount accounts for more than 46% of the world. Pork is one of important animal foods on dining tables in China, and because the pork is thinner and softer in fiber, less in connective tissue and more in intramuscular fat in muscle tissue, the pork is delicious after cooking and is deeply favored by consumers. However, pork has a higher fat and cholesterol content than other meats, and is not suitable for overeating, especially fat meats. Excessive eating of pork is easy to cause fat accumulation and obesity of human body; serious, it can raise blood fat to activate atherosclerosis, coronary heart disease, hypertension, etc. Therefore, people suffering from obesity, hyperlipidemia, coronary heart disease, hypertension and the like should eat or not eat pork with cautions.
The meat analog, also called artificial meat, simulated meat, drawn protein meat, protein fiber meat and the like, is mainly produced and processed by soy protein through a special process, forms fibrous protein with muscle fiber-like texture, and has the taste and flavor similar to animal-derived meat products. Compared with natural meat, the simulated meat has similar protein content to natural meat, low fat content, almost no cholesterol, and higher carbohydrate than natural meat, and is a health food, and is an excellent food material for patients with cardiovascular diseases, digestive tract diseases, obesity, etc.
The bionic pork is one of the bionic pork, and the soybean product is rich in the taste and flavor of pork through processing and seasoning, and has the characteristic of low fat, so that the market space is very large. Intermuscular fat refers to fat deposited in lean tissue, and exists between muscle bundle fibers. The intramuscular fat content is an important index for influencing the taste of pork. Pork with rich intramuscular fat is smooth and juicy, and has tender taste. Therefore, the taste of the intramuscular fat is simulated, and the method is one of key technologies for manufacturing the bionic pork.
Soybeans, also called soybeans, are annual herbaceous plants of dicotyledoneae, leguminosae and soyabean, are one of important food crops in China, and have five thousand years of cultivation history. The seeds of soybean are rich in nutrition, and the contents of protein, lipid and carbohydrate are 36-42%, 18-22% and 30-35% respectively; is commonly used for extracting soybean oil, extracting protein, brewing soy sauce, preparing various bean products and the like. Besides, the soybean protein has strong functional characteristics including emulsifying property, gel property, solubility, foamability, viscosity and the like, and the soybean protein has wide application in industries such as food, cosmetics and the like due to the abundant and unique functional characteristics.
The rice is a finished product after the rice husking processing. The rice contains more than 60% of nutrient substances and more than 90% of nutrient elements required by human bodies in rice, and is a main food for people in most areas of China. The rice has protein content of 7-8% and carbohydrate content of about 75%. The rice protein has low allergy and high nutritive value, and can be compared with eggs, cow milk and beef. Rice starch has some properties that other starches do not possess; the rice starch particles are very small, the particle size is 2-8 mu m, and the particle uniformity is very high; the rice starch has quick water absorption, smooth texture similar to cream, and fat taste.
Disclosure of Invention
The invention aims to provide a method for producing bionic pork by taking soybeans and rice as main raw materials.
To achieve the above and other related objects, the present invention provides the following technical solutions: a method for preparing bionic pork from soybean and rice comprises the following steps:
step 1: uniformly mixing 50-65 parts by weight of soybean protein isolate powder, 20-30 parts by weight of rice protein powder, 5-10 parts by weight of puffed soybean meal, 2-5 parts by weight of soybean meal powder and 10-15 parts by weight of rice starch to obtain mixed powder; adding purified water accounting for 20-30% of the mass of the mixed powder into the mixed powder, and obtaining mixed slurry after full homogenization; heating to 75-85 ℃ under the condition of stirring, adding the mixture into a double-screw extruder at a uniform speed, controlling the temperature of a feeding area to be 75-85 ℃, the temperature of a transition area to be 100-110 ℃, the temperature of a current-limiting area to be 115-125 ℃, the rotating speed of a screw to be 200-250r/min and the feeding speed to be 100-150g/min, and extruding to obtain wiredrawing protein;
step 2: cutting the drawn protein into pieces with length of 2-10cm to obtain drawn protein blocks, placing into vacuum drying oven, drying to shape the drawn protein blocks, and making into fiber shapeForming pores between proteins, placing the wiredrawing proteins into a vacuum microwave oven, and measuring pressure of-0.09-0.10 MPa, microwave frequency of 2450MHz, and strength of 0.3-0.5w/cm 2 Drying for 5-10min until the water content of the drawn protein blocks is 5-10%, expanding pores among fibrous proteins, and collecting the dried drawn protein blocks;
step 3: uniformly mixing rice starch and purified water according to the mass ratio of 1:3-4, adding the mixture into a double-screw extruder, controlling the temperature of a feeding area to be 70-80 ℃, the temperature of a transition area to be 90-95 ℃, the temperature of a current limiting area to be 95-100 ℃, the screw rotating speed to be 150-250r/min and the feeding speed to be 100-150g/min, and carrying out double-screw extrusion gelatinization treatment; then collecting the materials subjected to double-screw extrusion gelatinization treatment, and grinding the materials until the fineness is lower than 100 mu m to obtain rice starch gelatinized slurry;
step 4: crushing the cleaned pig bones into pig bone particles with the particle size of 2-5cm, mixing the pig bones with purified water according to the mass ratio of 1:3-5, heating to boil and boiling; in the decocting process, every 10-15min, ultrasonic treatment is started once, ultrasonic frequency is 25-35KHz, and power density is 0.25-0.50W/cm 2 The treatment time is 2.5-3.0min each time; decocting for 60-120min under the assistance of ultrasonic wave; filtering the materials through a 100-150 mesh screen after boiling, and collecting filtrate to obtain pork-flavored soup base;
step 5: adding 25-50 parts by weight of rice starch gelatinized slurry, 0.5-1.0 parts by weight of konjak refined powder, 0.05-0.10 parts by weight of guar gum and 0.05-0.10 parts by weight of locust bean gum into pork flavor soup, heating to 75-85 ℃, and treating for 25-40min under the condition of stirring at 50-100r/min to ensure that the materials are uniformly mixed; homogenizing the stirred and mixed material under 20-30Mpa to obtain pork-flavored starch slurry;
step 6: mixing the dried wiredrawing protein blocks and pork-flavor starch slurry according to the mass ratio of 1:2.5-4.0, putting the mixed materials into a vacuum rolling machine, and carrying out vacuum rolling and soaking for 25-40min at the vacuum gauge pressure of-0.08 to-0.10 Mpa and the rotating speed of 15-30r/min and the temperature of 60-70 ℃; then nitrogen is filled into the vacuum rolling machine to form positive pressure in the rolling machine, the pressure is 0.25-0.35MPa, the rotating speed is 15-30r/min, the temperature is 60-70 ℃, and the pressure rolling and soaking are carried out for 30-60min;
step 7: filling the mixed material obtained in the step 6 into a food-grade plastic bag, vacuumizing and sealing, then taking water as a pressure medium at the temperature of 5-30 ℃, and adopting 150-300MPa ultrahigh pressure treatment for 5-10min;
step 8: taking out the material after ultrahigh pressure treatment from food-grade plastic bag, placing into ultrasonic environment, and placing into ultrasonic environment with ultrasonic frequency of 25-35KHz and power density of 0.25-0.50W/cm 2 Treating for 5-10min under the condition; then taking out the wiredrawing protein blocks together with the attached pork-flavor starch slurry from the materials after ultrasonic treatment one by one, placing the wiredrawing protein blocks on a clean plane or in a mould, and naturally cooling to obtain wiredrawing protein gel blocks; and then placing the wiredrawing protein gel block into a vacuum drying oven, and drying until the water content of the wiredrawing protein gel block is 20-30%, thus obtaining the bionic pork.
The preferable technical scheme is as follows: in the step 2, the vacuum gauge pressure of the vacuum drying oven is minus 0.09 to minus 0.10MPa, and the drying time is 15 to 30 minutes under the condition of 60 to 70 ℃ until the water content of the wiredrawing protein block is 18 to 20 percent.
The preferable technical scheme is as follows: in the step 8, the vacuum gauge pressure of the vacuum drying oven is-0.09 to-0.10 MPa, and the drying time is 15-30min under the condition of 70-80 ℃.
Due to the application of the technical scheme, compared with the prior art, the invention has the advantages that:
1. the invention utilizes the cold fresh pork and the pork product processing byproduct-pork bones as raw materials, and the pork flavor soup base is prepared by ultrasonic-assisted decoction, so that the utilization rate of the raw materials is improved, and the soup base is rich in flavor.
2. The drying of the wiredrawing protein adopts a two-step method: drying the wiredrawing protein block at a low temperature in vacuum to shape the fibrous protein and form pores; further processing by vacuum microwave drying to further enlarge the pores between fibrous proteins; to facilitate the later filling of the slurry material, the gel forms a myo-fat like mouthfeel.
3. The rice starch pasting slurry is prepared by double screw extrusion, so that the rice starch pasting slurry has finer taste and is more similar to pork fat.
4. According to the invention, through vacuum tumbling dipping and pressurizing tumbling dipping, and ultra-high pressure treatment, the pork-flavor rice slurry fully permeates into fibrous protein pores of the wiredrawing protein, and the mouth feel similar to the intramuscular fat of pork is formed through subsequent gel.
5. The invention adopts ultrasonic treatment to improve gel strength, improve the quality of bionic pork and optimize taste.
6. The bionic pork prepared by the invention has the advantages of similar flavor, taste and protein content to natural pork, low fat content and almost no cholesterol, and is a healthy pork substitute.
Detailed Description
Further advantages and effects of the present invention will become apparent to those skilled in the art from the disclosure of the present invention, which is described by the following specific examples.
Example 1: method for preparing bionic pork from soybean and rice
A method for producing bionic pork by using soybeans and rice as main raw materials is characterized by comprising the following technical steps.
(1) Making wiredrawing protein
The raw materials for preparing the wiredrawing protein are soybean isolated protein powder, rice protein, puffed soybean powder, soybean meal and rice starch, the water content is 5-15%, and the fineness is 80-150 meshes. The raw materials for preparing the wiredrawing protein in the embodiment are soybean isolated protein powder, rice protein, puffed soybean powder, soybean meal and rice starch, the water content is 10%, and the fineness is 100 meshes.
Mixing 58 parts by weight of soybean protein isolate, 25 parts by weight of rice protein, 8 parts by weight of puffed soybean meal, 4 parts by weight of soybean meal and 12 parts by weight of rice starch uniformly to obtain mixed powder.
Adding food-grade purified water accounting for 25% of the mass of the mixed powder into the mixed powder, and putting the mixed material after adding water into food-grade mixing equipment to fully mix and stir uniformly to obtain mixed slurry. The food-grade mixing equipment is a three-dimensional mixer or a planetary stirring mixer.
Preheating. The mixed slurry was heated to 80 ℃ with sufficient stirring.
And (5) extruding by double screws. Adding the preheated mixed slurry into a double-screw extruder at a uniform speed, 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 120 ℃, the rotating speed of a screw to be 220r/min and the feeding speed to be 120g/min, and extruding to obtain the wiredrawing protein.
(2) Cutting and drying of wiredrawing proteins
And (5) cutting. (2) The extruded wire drawing protein is in a strip shape with uniform thickness, the wire drawing protein is uniformly cut into 6cm length along the cross section, and the cut wire drawing protein blocks are collected.
And (5) drying at a low temperature in vacuum. And (3) placing the wiredrawing protein blocks into vacuum low-temperature drying equipment, and drying for 20 minutes 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 the fibrous proteins.
And (5) vacuum microwave drying. The wiredrawing protein after vacuum low-temperature drying is put into vacuum microwave equipment, and the microwave frequency is 2450MHz and the strength is 0.4w/cm under the vacuum gauge pressure of-0.095 MPa 2 Drying for 7min until the water content of the drawn protein block is 7%, so that the pores among the fibrous proteins are further enlarged.
Collecting the dried wiredrawing protein blocks, drying in shade and storing for later use.
(3) Preparation of rice starch gelatinized pulp
Twin screw extrusion gelatinization. Uniformly mixing rice starch and food-grade purified water according to a mass ratio of 1:3.5, adding the mixture into a double-screw extruder at a uniform speed, controlling the temperature of a feeding area at 75 ℃, the temperature of a transition area at 92 ℃, the temperature of a current limiting area at 98 ℃, the screw rotating speed at 200r/min and the feeding speed at 120g/min, and carrying out double-screw extrusion gelatinization treatment.
Grinding with colloid mill. Collecting the material subjected to double-screw extrusion gelatinization treatment, and grinding the material by a colloid mill until the fineness is lower than 100 mu m to obtain rice starch gelatinized slurry.
(4) Preparation of pork-flavored soup material
Pretreatment of pig bones. The pig bones are byproducts of chilled fresh pork, chilled pork and pork products produced in slaughterhouses or meat product processing factories. Cleaning Os Sus Domestica, and pulverizing into granule with particle diameter of 2-5 cm.
And (5) decocting the soup base with the assistance of ultrasonic waves. Mixing pig bone particles and food-grade purified water according to a mass ratio of 1:4, placing the mixture into a food-grade stainless steel heat extraction device with a steam condensation collection device and an ultrasonic wave generation device, heating to boil and boiling; meanwhile, in the boiling process, every 12min, the ultrasonic treatment is started once, the ultrasonic frequency is 30KHz, and the power density is 0.35W/cm 2 The treatment time is 2.8min each time. Decocting with the assistance of ultrasonic waves for 90min; after the boiling is finished, the materials are filtered by a 120-mesh screen, and the filtrate is collected to obtain pork-flavored soup stock for standby.
(5) Preparation of pork-flavored starch slurry
Stirring and mixing. Adding 35 parts by weight of rice starch gelatinized slurry, 0.7 part by weight of konjak refined powder, 0.06 part by weight of guar gum and 0.06 part by weight of locust bean gum into pork flavor soup, placing the mixed material into a temperature-controllable stirring and mixing device, and treating for 30min at the temperature of 80 ℃ and the stirring rotation speed of 80r/min to ensure that the materials are uniformly mixed.
Homogenizing under high pressure. Homogenizing the stirred and mixed material under high pressure of 25Mpa to obtain pork-flavored starch slurry.
(6) Rolling and rubbing impregnation
Vacuum rolling and soaking. And (5) the dried wiredrawing protein block in the step (2) and the pork-flavored starch slurry in the step (5). Mixing according to the mass ratio of 1:3, placing the mixed materials into a vacuum rolling and kneading machine with controllable temperature, and vacuum rolling and kneading for soaking for 30min at the vacuum gauge pressure of-0.09 Mpa, the rotating speed of 20r/min and the temperature of 65 ℃.
Pressing, rolling and soaking. Nitrogen is filled into the vacuum rolling machine, so that positive pressure is formed in the rolling machine, the pressure is 0.3MPa, the rotating speed is 25r/min, the temperature is 65 ℃, and the pressure rolling and soaking are carried out for 50min.
(7) Ultrahigh pressure treatment
Placing the mixed material after the rolling and soaking treatment in the step (6) into a food-grade plastic bag, performing heat sealing in an environment with vacuum gauge pressure of-0.09 to-0.10 MPa, then placing the food in food ultrahigh pressure equipment, taking water as a pressure medium at 20 ℃, adopting 200MPa ultrahigh pressure treatment, and maintaining the pressure for 7min; then the pressure is removed for standby.
(8) Gel formation and drying
And (5) ultrasonic treatment. Taking out the material treated by the ultra-high pressure in the step (7) from the food-grade plastic bag, putting the material into an ultrasonic environment, and performing ultrasonic treatment at the frequency of 30KHz and the power density of 0.35W/cm 2 Under the condition, the treatment is carried out for 8min.
Cooling to form gel. And taking out the wiredrawing protein blocks and the attached pork-flavor starch slurry from the materials after ultrasonic treatment one by one, placing the wiredrawing protein blocks and the attached pork-flavor starch slurry on a clean plane or in a die, and naturally cooling for more than 90 minutes to obtain the wiredrawing protein gel blocks.
And (5) drying. And (3) placing the wiredrawing protein gel block into vacuum low-temperature drying equipment, and drying for 20 minutes 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 pork.
The bionic pork has the advantages of similar flavor, taste and protein content to natural pork, low fat content and almost no cholesterol, and is a healthy pork substitute. Bionic pork can be stored and sold in a cold chain at the temperature of 0-6 ℃; can be used as the processing raw materials of pork ham sausage, pork ball, minced pork and other foods; can be further marinated, and then vacuum packaging and high-temperature sterilization are adopted to become the convenient snack food.
Example 2: method for preparing bionic pork from soybean and rice
A method for preparing bionic pork from soybean and rice comprises the following steps:
step 1: uniformly mixing 50 parts by weight of soybean protein isolate powder, 20 parts by weight of rice protein powder, 5 parts by weight of puffed soybean meal, 2 parts by weight of soybean meal and 10 parts by weight of rice starch to obtain mixed powder; then adding 20% of purified water into the mixed powder, and fully and uniformly obtaining mixed slurry; heating to 75 ℃ under the stirring condition, adding the mixture into a double-screw extruder at a uniform speed, controlling the temperature of a feeding area at 75 ℃, the temperature of a transition area at 100 ℃, the temperature of a current-limiting area at 115 ℃, the rotating speed of a screw at 200r/min and the feeding speed at 100g/min, and extruding to obtain wiredrawing proteins;
step 2: cutting the wire drawing protein into length 2cm to obtain wire drawing protein blocks, then placing the wire drawing protein blocks into a vacuum drying oven, drying to form the wire drawing protein blocks, forming pores among fibrous proteins, placing the wire drawing protein blocks into a vacuum microwave oven, and placing the wire drawing protein blocks into a vacuum microwave oven under vacuum gauge pressure of-0.09 MPa, microwave frequency of 2450MHz and strength of 0.3w/cm 2 Drying for 5min until the water content of the wiredrawing protein block is 5-10%, expanding pores among fibrous proteins, and collecting the dried wiredrawing protein block;
step 3: uniformly mixing rice starch and purified water according to a mass ratio of 1:3, adding the mixture into a double-screw extruder, controlling the temperature of a feeding area to be 70 ℃, the temperature of a transition area to be 90 ℃, the temperature of a current-limiting area to be 95 ℃, the rotating speed of a screw to be 150r/min and the feeding speed to be 100g/min, and carrying out double-screw extrusion gelatinization treatment; then collecting the materials subjected to double-screw extrusion gelatinization treatment, and grinding the materials until the fineness is lower than 100 mu m to obtain rice starch gelatinized slurry;
step 4: crushing the cleaned pig bones into pig bone particles with the particle size of 2cm, mixing the pig bones with purified water according to the mass ratio of 1:3, heating to boil and boiling; in the boiling process, every 10min, ultrasonic treatment is started once, the ultrasonic frequency is 25KHz, and the power density is 0.25W/cm 2 The treatment time is 2.5min each time; decocting for 60min under the assistance of ultrasonic waves; after boiling, filtering the materials through a 100-mesh screen, and collecting filtrate to obtain pork-flavored soup base;
step 5: adding 25 parts by weight of rice starch gelatinized pulp, 0.5 part by weight of konjak refined powder, 0.05 part by weight of guar gum and 0.05 part by weight of locust bean gum into pork-flavor soup base, heating to 75 ℃, and treating for 25min under the condition of stirring at 50r/min to uniformly mix the materials; homogenizing the stirred and mixed material under 20Mpa high pressure to obtain pork-flavor starch slurry;
step 6: mixing the dried wiredrawing protein blocks with pork-flavor starch slurry according to the mass ratio of 1:2.5, putting the mixed materials into a vacuum rolling machine, and carrying out vacuum rolling and soaking for 25min at the vacuum 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 machine, so that positive pressure is formed in the rolling machine, the pressure is 0.25MPa, the rotating speed is 15r/min, the temperature is 60 ℃, and the pressure rolling and soaking are carried out for 30min;
step 7: filling the mixed material obtained in the step 6 into a food-grade plastic bag, vacuumizing and sealing, and then treating with water as a pressure medium at the temperature of 5 ℃ under the ultra-high pressure of 150MPa for 5min;
step 8: taking out the material after ultrahigh pressure treatment from food-grade plastic bag, placing into ultrasonic environment, and measuring at ultrasonic frequency of 25KHz and power density of 0.25W/cm 2 Treating for 5min under the condition; then taking out the wiredrawing protein blocks together with the attached pork-flavor starch slurry from the materials after ultrasonic treatment one by one, placing the wiredrawing protein blocks on a clean plane or in a mould, and naturally cooling to obtain wiredrawing protein gel blocks; and then placing the wiredrawing protein gel block into a vacuum drying oven, and drying until the water content of the wiredrawing protein gel block is 20%, thus obtaining the bionic pork.
The preferred embodiments are: in the step 2, the vacuum gauge pressure of the vacuum drying oven is minus 0.09MPa, and the drying time is 15min under the condition of 60 ℃ until the water content of the wiredrawing protein block is 18%.
The preferred embodiments are: in the step 8, the drying time is 15min under the conditions of vacuum gauge pressure of-0.09 MPa and temperature of 70 ℃.
Example 3: method for preparing bionic pork from soybean and rice
A method for preparing bionic pork from soybean and rice comprises the following steps:
step 1: uniformly mixing 65 parts by weight of soybean protein isolate powder, 30 parts by weight of rice protein powder, 10 parts by weight of puffed soybean meal, 5 parts by weight of soybean meal and 15 parts by weight of rice starch to obtain mixed powder; adding 30% of purified water into the mixed powder, and fully and uniformly obtaining mixed slurry; heating to 85 ℃ under the stirring condition, adding the mixture into a double-screw extruder at a uniform speed, 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 wiredrawing proteins;
step 2: cutting the drawn protein into length of 10cm to obtain drawn protein blocks, placing the drawn protein blocks into a vacuum drying oven, drying to form the drawn protein blocks, forming pores among fibrous proteins, placing the drawn protein into a vacuum microwave oven, and placing under vacuum gauge pressure of-0.10 MPa, microwave frequency of 2450MHz, and strength of 0.5w/cm 2 Drying for 10min until the water content of the wiredrawing protein block is 10%, expanding pores among fibrous proteins, and collecting the dried wiredrawing protein block;
step 3: uniformly mixing rice starch and purified water according to a mass ratio of 1:4, adding the mixture into a double-screw extruder, controlling the temperature of a feeding area to be 80 ℃, the temperature of a transition area to be 95 ℃, the temperature of a current-limiting area to be 100 ℃, the rotating speed of a screw to be 250r/min and the feeding speed to be 150g/min, and carrying out double-screw extrusion gelatinization treatment; then collecting the materials subjected to double-screw extrusion gelatinization treatment, and grinding the materials until the fineness is lower than 100 mu m to obtain rice starch gelatinized slurry;
step 4: crushing the cleaned pig bones into pig bone particles with the particle size of 5cm, mixing the pig bones with purified water according to the mass ratio of 1:5, heating to boil and boiling; in the boiling process, every 15min, ultrasonic treatment is started once, the ultrasonic frequency is 35KHz, and the power density is 0.50W/cm 2 The treatment time is 3.0min each time; decocting for 120min under the assistance of ultrasonic waves; after boiling, filtering the materials through a 150-mesh screen, and collecting filtrate to obtain pork-flavored soup base;
step 5: adding 50 parts by weight of rice starch gelatinized slurry, 1.0 part by weight of konjak refined powder, 0.10 part by weight of guar gum and 0.10 part by weight of locust bean gum into pork flavor soup, heating to 85 ℃, and treating for 40min under the condition of stirring at the speed of 100r/min to ensure that materials are uniformly mixed; homogenizing the stirred and mixed material under 30Mpa high pressure to obtain pork-flavor starch slurry;
step 6: mixing the dried wiredrawing protein blocks with pork-flavor starch slurry according to the mass ratio of 1:4.0, putting the mixed materials into a vacuum rolling machine, and carrying out vacuum rolling and soaking for 40min at the vacuum 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 machine, so that positive pressure is formed in the rolling machine, the pressure is 0.35MPa, the rotating speed is 30r/min, the temperature is 70 ℃, and the pressure rolling and soaking are carried out for 60min;
step 7: filling the mixed material obtained in the step 6 into a food-grade plastic bag, vacuumizing and sealing, and then treating with water as a pressure medium at 30 ℃ under the ultra-high pressure of 300MPa for 10min;
step 8: taking out the material after ultrahigh pressure treatment from food-grade plastic bag, placing into ultrasonic environment, and placing into ultrasonic environment with ultrasonic frequency of 35KHz and power density of 0.50W/cm 2 Treating for 10min under the condition; then taking out the wiredrawing protein blocks together with the attached pork-flavor starch slurry from the materials after ultrasonic treatment one by one, placing the wiredrawing protein blocks on a clean plane or in a mould, and naturally cooling to obtain wiredrawing protein gel blocks; and then placing the wiredrawing protein gel block into a vacuum drying oven, and drying until the water content of the wiredrawing protein gel block is 30%, thus obtaining the bionic pork.
The preferred embodiments are: in the step 2, the vacuum gauge pressure of the vacuum drying oven is-0.10 MPa, and the drying time is 30min under the condition of 70 ℃ until the water content of the wiredrawing protein block is 20%.
The preferred embodiments are: in the step 8, the drying time is 30min under the conditions of vacuum gauge pressure of-0.10 MPa and temperature of 80 ℃.
The foregoing description of the preferred embodiment of the invention is not intended to be limiting in any way, but rather, it is intended to cover all modifications or variations of the invention which fall within the spirit and scope of the invention.
Claims (1)
1. A method for preparing bionic pork by using soybeans and rice as main raw materials is characterized by comprising the following steps of: comprises the following steps:
step 1: uniformly mixing 50-65 parts by weight of soybean protein isolate powder, 20-30 parts by weight of rice protein powder, 5-10 parts by weight of puffed soybean meal, 2-5 parts by weight of soybean meal powder and 10-15 parts by weight of rice starch to obtain mixed powder; adding purified water accounting for 20-30% of the mass of the mixed powder into the mixed powder, and obtaining mixed slurry after full homogenization; heating to 75-85 ℃ under the condition of stirring, adding the mixture into a double-screw extruder at a uniform speed, controlling the temperature of a feeding area to be 75-85 ℃, the temperature of a transition area to be 100-110 ℃, the temperature of a current-limiting area to be 115-125 ℃, the rotating speed of a screw to be 200-250r/min and the feeding speed to be 100-150g/min, and extruding to obtain wiredrawing protein;
step 2: cutting the wiredrawing protein into wiredrawing protein blocks with the length of 2-10cm, putting the wiredrawing protein blocks into a vacuum drying oven, drying to fix the wiredrawing protein blocks, forming pores among fibrous proteins, putting the wiredrawing protein blocks into a vacuum microwave oven, and carrying out vacuum gauge pressure-0.09-0.10 MPa, microwave frequency 2450MHz and strength of 0.3-0.5w/cm 2 Drying for 5-10min until the water content of the drawn protein blocks is 5-10%, expanding pores among fibrous proteins, and collecting the dried drawn protein blocks;
step 3: uniformly mixing rice starch and purified water according to the mass ratio of 1:3-4, adding the mixture into a double-screw extruder, controlling the temperature of a feeding area to be 70-80 ℃, the temperature of a transition area to be 90-95 ℃, the temperature of a current limiting area to be 95-100 ℃, the screw rotating speed to be 150-250r/min and the feeding speed to be 100-150g/min, and carrying out double-screw extrusion gelatinization treatment; then collecting the materials subjected to double-screw extrusion gelatinization treatment, and grinding the materials until the fineness is lower than 100 mu m to obtain rice starch gelatinized slurry;
step 4: crushing the cleaned pig bones into pig bone particles with the particle size of 2-5cm, mixing the pig bones with purified water according to the mass ratio of 1:3-5, heating to boil and boiling; in the decocting process, every 10-15min, ultrasonic treatment is started once, ultrasonic frequency is 25-35KHz, and power density is 0.25-0.50W/cm 2 The treatment time is 2.5-3.0min each time; decocting for 60-120min under the assistance of ultrasonic wave; after the boiling is finishedFiltering the materials through a 100-150 mesh screen, and collecting filtrate to obtain pork-flavored soup material;
step 5: adding 25-50 parts by weight of rice starch gelatinized slurry, 0.5-1.0 parts by weight of konjak refined powder, 0.05-0.10 parts by weight of guar gum and 0.05-0.10 parts by weight of locust bean gum into pork flavor soup, heating to 75-85 ℃, and treating for 25-40min under the condition of stirring at 50-100r/min to ensure that the materials are uniformly mixed; homogenizing the stirred and mixed material under 20-30Mpa to obtain pork-flavored starch slurry;
step 6: mixing the dried wiredrawing protein blocks and pork-flavor starch slurry according to the mass ratio of 1:2.5-4.0, putting the mixed materials into a vacuum rolling machine, and carrying out vacuum rolling and soaking for 25-40min at the vacuum gauge pressure of-0.08 to-0.10 Mpa and the rotating speed of 15-30r/min and the temperature of 60-70 ℃; then nitrogen is filled into the vacuum rolling machine to form positive pressure in the rolling machine, the pressure is 0.25-0.35MPa, the rotating speed is 15-30r/min, the temperature is 60-70 ℃, and the pressure rolling and soaking are carried out for 30-60min;
step 7: filling the mixed material obtained in the step 6 into a food-grade plastic bag, vacuumizing and sealing, then taking water as a pressure medium at the temperature of 5-30 ℃, and adopting 150-300MPa ultrahigh pressure treatment for 5-10min;
step 8: taking out the material after ultrahigh pressure treatment from food-grade plastic bag, placing into ultrasonic environment, and placing into ultrasonic environment with ultrasonic frequency of 25-35KHz and power density of 0.25-0.50W/cm 2 Treating for 5-10min under the condition; then taking out the wiredrawing protein blocks together with the attached pork-flavor starch slurry from the materials after ultrasonic treatment one by one, placing the wiredrawing protein blocks on a clean plane or in a mould, and naturally cooling to obtain wiredrawing protein gel blocks; then placing the wiredrawing protein gel block into a vacuum drying oven, and drying until the water content of the wiredrawing protein gel block is 20-30%, thus obtaining bionic pork;
in the step 2, the vacuum gauge pressure of the vacuum drying oven is minus 0.09 to minus 0.10MPa, and the drying time is 15 to 30 minutes under the conditions of 60 to 70 ℃ until the water content of the wiredrawing protein blocks is 18 to 20 percent;
in the step 8, the vacuum gauge pressure of the vacuum drying oven is-0.09 to-0.10 MPa, and the drying time is 15-30min under the condition of 70-80 ℃.
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