CN1393169A - Process for preparing vegetarian food and its product - Google Patents
Process for preparing vegetarian food and its product Download PDFInfo
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- CN1393169A CN1393169A CN01115110A CN01115110A CN1393169A CN 1393169 A CN1393169 A CN 1393169A CN 01115110 A CN01115110 A CN 01115110A CN 01115110 A CN01115110 A CN 01115110A CN 1393169 A CN1393169 A CN 1393169A
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Abstract
A vegetable food is prepared from the plant tissue protein as main component through the said plant tissue protein, after re-watering, granulating by mincing to obtain the semifinished product, quickly raising temp. to 100-125 deg.C within 10-20 min, and holding the temp. for 10-80 min for sterilizing. Its advantages are the appearance and feeling similar to meat, good elasticity, and long storage period.
Description
The invention belongs to food and foods processing technique, the vegetarian diet goods that mainly propose a kind of vegetarian diet processing method and produce with this method.
With the textured vegetable protein is the vegetarian diet goods of major ingredient processing, at present at home seldom, the foreign foods industry only is that textured vegetable protein is processed as the form of filler after crushed, product lacks voluptuousness, its products characteristics is the flavor taste of outstanding vegetarian diet, in process silk being broken by the textured vegetable protein after handling through rehydration handles, rely on the shearing force moulding of the high speed rotation generation of machine, need the time long, the material filling of every 100Kg needs 30 minutes at least, and be not easy evenly, and fill processing to the later stage and cause many troubles, the filiform of playing silk processing acquisition remains in the product two ends easily when the filling ligation, make the poorly sealed close product that causes of product perishable rotten, influences shelf life of products, especially the filiform of playing silk processing acquisition is inhomogeneous, make that the product section back of making is fibrous lacks unity and coherence clearly, edible voluptuousness is not obvious, and this also becomes the one of the main reasons that influence this produce market sale.In the selection of adding auxiliary material, external conventional method is the using character modifying agent seldom, just adds some chemical substances as thickener, salad, vegetable oil are as flavouring, thereby make the product mouthfeel of acquisition comparatively coarse, slice surface is rough, also has influence on the class and the sale of product.Abroad to this product as cryogenic product, therefore traditional process using is lower than 85 ℃ temperature sterilization, sterilization is not thorough, the total number of bacteria of product≤40000 after the sterilization/g, Escherichia coli≤50/100g, still have more bacterium and Escherichia coli, so this product process stipulation can only be 0～6 ℃ of preservation, 15 days shelf-lifves.Even these cryogenic products promptly can turn sour, be clamminess even water outlet in storage under the refrigerated condition of strictness in about 10 days in fact, simultaneously owing to necessary refrigerated condition transports down, the freight height, return of goods rate height, it is little to sell radius, and occupation rate of market is very low.
Purpose of the present invention promptly is the vegetarian diet goods that propose a kind of vegetarian diet processing method and produce with this method, make the product of acquisition have simulated effect that similar fresh meat makes and quality exquisiteness, the smooth low temperature helping digestion product characteristics of section, and characteristics that at normal temperatures can long preservation.
It is major ingredient that the present invention adopts textured vegetable protein, and this raw material has the characteristics of high protein, low fat, no cholesterol; After major ingredient being carried out the rehydration processing, take the articulation PROCESS FOR TREATMENT obvious with the product section rear surface particle that obtains the uniform semi-finished product of graininess, make to make, it is nutty to taste, voluptuousness is strong, and has the time-consuming weak point of processing procedure simultaneously, the characteristics of the semi-finished product uniformity of making.Can select machine orifice bore footpath size when the strand system is handled arbitrarily, be typically chosen in the 8-12mm aperture.Strand system technology has been avoided the existing deficiency that silk technology exists of beating dexterously.Adding in the auxiliary material selection, the present invention has summed up the experience of producing meat products for a long time, and done improvement on this basis, interpolation coagulability albumen, converted starch make product style low temperatureization as the high-quality modifying agent, add coagulability albumen and can play emulsification, water conservation, the effect of guarantor's oil; Make product delicate mouthfeel, slice surface smooth.Adding converted starch can make product smooth good to eat, oily but not greasy.The proportioning of its major ingredient, auxiliary material (weight) is: the 8-30 of textured vegetable protein, coagulability albumen 0.5-7, and converted starch 2-9, vegetable oil 4-10, protein isolate 0.5-5, flavouring is an amount of.The purpose of adding these auxiliary materials is the smooth exquisitenesses of product slice surface that make final acquisition, has the unique low-temperature local flavor.
Sterilization of the present invention (adding ripe) treatment temperature is 100～125 ℃, at 10-20 minute temperature is risen to 100-125 ℃, constant temperature 10-80 minute.The product of acquisition can be preserved 3-6 month at normal temperatures, have the Product transport convenience and preserve characteristics easily.
The defective that the processing method that the present invention proposes has avoided existing production method to exist, the simulated effect that makes the product of acquisition have strong voluptuousness and outward appearance, have the smooth cryogenic product local flavor of exquisiteness, elasticity and section simultaneously, and make this product have long shelf-life under the normal temperature, be convenient to the characteristics of transporting, preserving.
The inventive method explanation:
1, textured vegetable protein's rehydration:
Textured vegetable protein: water=more than 1: 3 times, need 2-6 hour approximately, main effect makes textured vegetable protein fully absorb water to the soft no lump of raw material.
2, strand is made type: select machine orifice bore footpath size according to product needed, can adopt the 8-12mm aperture.
3, stirring and emulsifying: material adds successively, add major ingredient, auxiliary material (coagulability albumen, protein isolate, vegetable oil), flavouring earlier, stirred about 10 minutes, rotating speed is provided with middle-grade, added converted starch elder generation stirring at low speed at last 3-5 minute, high-speed stirred 10-15 minute again.
4, can sterilization: the material filling vacuum fill ligation that will make, adopt PVDC film can or other exotic material can.Product carries out sterilization (adding ripe) and handles after can, and temperature is 100-125 ℃, and constant temperature 10-80 minute, a steam pressure 1-3 atmospheric pressure, specification is big more, the time is long more.
Auxiliary material described in the present invention does not have strict restriction, and its effect is the local flavor that improves product, improves nutrition, and increases the water-retaining property and the elasticity of goods.Enumerate several embodiment below and further explain the present invention, they can not be as limitation of the present invention.
Embodiment 1: the high temperature vegetarian ham
A, various composition proportion (weight):
Textured vegetable protein's 14Kg sesame oil is an amount of
Water 60Kg salt 1.5Kg
Soybean protein isolate 4Kg sugar 2.5Kg
The spicy oily 1Kg of egg-white powder 4Kg
Converted starch 6Kg pigment 1.6g/Kg
Vegetable oil 7kg spice is a small amount of
B, textured vegetable protein's rehydration 6 hours, the ratio of textured vegetable protein and water are 1: 3.5, and temperature does not have strict restriction, and general running water gets final product, and the warm water rehydration time shortens.
C, histone strand are made type, orifice plate diameter 10mm.
D, add various auxiliary materials, stirred 10 minutes, rotating speed 164r/min adds sex change precipitated powder stirring and emulsifying at last, and elder generation's low speed is 96r/min3 minute during stirring, back high speed 264r/min12 minute.
E, the finish mix filling is recorded the casing into PVDC, the ham product of recording is put into retort, the water boiling, pressure is controlled at 2.5 atmospheric pressure, rises to 121 ℃ in 15 minutes, and constant temperature is 15 minutes then, cools off at last to take the dish out of the pot in 20 minutes.
This product can be preserved more than 6 months at normal temperatures, has outstanding flavor of hot, and the voluptuousness of goods is strong, and section property is good.
Embodiment 2: vegetarian sausage
Various supplementary material proportionings
The 20Kg of textured vegetable protein sesame oil 1.8Kg
Water 65Kg salt 2.3Kg
Soybean protein isolate 3.5Kg soy sauce 4Kg
Converted starch 3Kg pigment 1.6g/100Kg
Vegetable oil 5Kg egg-white powder 2Kg
An amount of carragheen 0.3Kg of sesame oil
Adopt step identical and the process conditions that are similar to embodiment 1.
Packaging material are used natural sheep casing can, are similar to the cured sausage of Chinese style.
60～65 ℃ of heated-air dryings of elder generation one hour, 100 ℃ of half an hours of thermophilic digestion then.
Products characteristics: taste is fragrant and sweet, has the tempting local flavor of Chinese style sausage.
Embodiment 3: smoked circle leg
The 10Kg of textured vegetable protein salt 1.8Kg
Water 57Kg sugar 1.5Kg
Soybean protein isolate 3.5Kg pepper powder 0.1Kg
Converted starch 3Kg monosodium glutamate 0.12Kg
Salad oil 8Kg fumigant 0.1Kg
The clear 7Kg pigment of egg 1.6g/Kg
Procedure of processing is similar with embodiment 1, and difference is:
A, adding fumigant make the sootiness local flavor after product has barbecue.
B, at first 80 ℃ of boilings 1 hour, for making the attractive in appearance and instant of product appearance, packing again after this product section is carried out high temperature sterilization after the packing, prevent the germ contamination in the packing process again.The high temperature sterilization condition: 105 ℃ 10 minutes.
C, products characteristics: the appearance transparent packing, the color and luster yellowish pink, delicious in taste, final products can be preserved 2 months at normal temperatures.
Claims (4)
1, a kind of vegetarian diet processing method, employing textured vegetable protein is a major ingredient, comprises processing in early stage, the adding stirring and emulsifying processing of auxiliary material, cooking disinfection, the cooling step of major ingredient; Feature of the present invention is: textured vegetable protein adopts the granulation of strand system mode after rehydration is handled, to obtain evengranular semi-finished product, the cooking disinfection temperature is 100～125 ℃, at 10-20 minute temperature is risen to 100-125 ℃, constant temperature 10-80 minute.
2, a kind of vegetarian diet processing method according to claim 1, the major ingredient that adds when it is characterized in that stirring and emulsifying, auxiliary material and proportioning (weight) are: the 8-30 of textured vegetable protein, coagulability albumen 0.5-7, converted starch 2-9, protein isolate 0.5-5, vegetable oil 4-10, flavouring is an amount of.
3, a kind of vegetarian diet processing method according to claim 1 is characterized in that twisting the particle diameter of making grain is 8-12mm.
4, the vegetarian diet goods of a kind of vegetarian diet processing method production according to claim 1 and 2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN01115110A CN1393169A (en) | 2001-06-29 | 2001-06-29 | Process for preparing vegetarian food and its product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN01115110A CN1393169A (en) | 2001-06-29 | 2001-06-29 | Process for preparing vegetarian food and its product |
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| Publication Number | Publication Date |
|---|---|
| CN1393169A true CN1393169A (en) | 2003-01-29 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN01115110A Pending CN1393169A (en) | 2001-06-29 | 2001-06-29 | Process for preparing vegetarian food and its product |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103120325A (en) * | 2013-02-27 | 2013-05-29 | 张永 | Instant egg product and preparation method thereof |
| CN103340360A (en) * | 2013-07-23 | 2013-10-09 | 天津春宇食品配料有限公司 | Delicious and healthy nutritive vegetarian diet and preparation method thereof |
| CN104397608A (en) * | 2014-11-26 | 2015-03-11 | 山东冠华食品有限公司 | Prosage and preparation method thereof |
| CN107205431A (en) * | 2015-01-19 | 2017-09-26 | 通用磨坊公司 | The protein product and preparation method of extrusion |
| US10918117B2 (en) | 2015-01-19 | 2021-02-16 | General Mills, Inc. | Extruded protein product and methods of making |
| CN114173574A (en) * | 2019-07-31 | 2022-03-11 | 雀巢产品有限公司 | Shaped meat analog products |
-
2001
- 2001-06-29 CN CN01115110A patent/CN1393169A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103120325A (en) * | 2013-02-27 | 2013-05-29 | 张永 | Instant egg product and preparation method thereof |
| CN103120325B (en) * | 2013-02-27 | 2014-08-20 | 张永 | Instant egg product and preparation method thereof |
| CN103340360A (en) * | 2013-07-23 | 2013-10-09 | 天津春宇食品配料有限公司 | Delicious and healthy nutritive vegetarian diet and preparation method thereof |
| CN104397608A (en) * | 2014-11-26 | 2015-03-11 | 山东冠华食品有限公司 | Prosage and preparation method thereof |
| CN107205431A (en) * | 2015-01-19 | 2017-09-26 | 通用磨坊公司 | The protein product and preparation method of extrusion |
| US10918117B2 (en) | 2015-01-19 | 2021-02-16 | General Mills, Inc. | Extruded protein product and methods of making |
| US11793214B2 (en) | 2015-01-19 | 2023-10-24 | General Mills, Inc. | Extruded protein product and methods of making |
| US11985991B2 (en) | 2015-01-19 | 2024-05-21 | General Mills, Inc. | Extruded protein product and methods of making |
| CN114173574A (en) * | 2019-07-31 | 2022-03-11 | 雀巢产品有限公司 | Shaped meat analog products |
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