WO2011038586A1 - 植物蛋白香肠及其加工方法 - Google Patents
植物蛋白香肠及其加工方法 Download PDFInfo
- Publication number
- WO2011038586A1 WO2011038586A1 PCT/CN2010/071720 CN2010071720W WO2011038586A1 WO 2011038586 A1 WO2011038586 A1 WO 2011038586A1 CN 2010071720 W CN2010071720 W CN 2010071720W WO 2011038586 A1 WO2011038586 A1 WO 2011038586A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- finished product
- parts
- semi
- processing method
- high temperature
- Prior art date
Links
Classifications
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
Definitions
- the invention relates to a method for processing food, belonging to the field of food processing.
- soybean As an important food crop, soybean has high protein content, reasonable amino acid composition of protein, and has a wide functional advantage to the human body.
- the processing procedures and steps of soybeans in the market are too single, which leads to the unreasonable utilization of the active ingredients of soybeans.
- the sausages in the market are made from meat, and the ingredients contain sodium nitrite and preservatives. Long-term consumption, it is easy to form a certain harm to the health of the human body.
- the present invention provides a vegetable protein sausage and a method of processing the same, in place of the processing of a conventional meat sausage containing a preservative. And because of the mixing with wheat protein, the nutritional content of the resulting product is more abundant.
- the technical solution of the present invention is: a vegetable protein sausage characterized by consisting of the following components by weight ratio:
- the high temperature of extrusion in the step (2) is 150-180 ° C, preferably 170 ° C.
- the total time of two soaking in the step (3) is: 3-4 hours in spring, summer or autumn, and 5-6 hours in winter.
- the curing time in the step (4) is 20 minutes, and the weight ratio of the butted semi-finished product to the pickled preparation is 1:0.005-0.01
- the butadiene semi-finished product described in the step (5) has a diameter of 8-10 mm.
- the oil temperature described in the step (6) is 170-190 ° C, and the frying time is 2-3 minutes.
- the mixing weight ratio of the fried product to the chicken protein powder in the step (7) is listed as 20:1.
- the beneficial effects of the invention are: the product is mainly soybean, the wheat protein is added raw material, no preservative is added, the health is more healthy, the taste is more mellow and the nutrition is more abundant; the processing technology does not produce industry. Garbage is environmentally friendly.
- the preparation method of the vegetable protein sausage of the present invention is as follows:
- the required extrusion temperature is 150-180 ° C, preferably 170 ° C, to obtain a semi-finished product in the shape of a belt.
- the semi-finished product after pickling is then broken into a semi-finished product of 8-10 mm in diameter.
- the method of crushing can be done manually or by a mincer.
- the raw material ratio of the present invention can be adjusted according to the processing technology (such as suitable dry and wet degree for convenient processing, etc.) and product quality (such as the provisions of effective components of the product, etc.) in the following range, the weight of each component
- the number of portions is 40-60 parts of cold pressed soybean meal, 10-30 parts of soy protein isolate, 10-20 parts of wheat protein isolate, and 12-22 parts of water.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Description
技术领域
本发明涉及一种食品的加工方法,属于食品加工领域。
背景技术
大豆作为一种重要的粮食作物,其蛋白含量高,蛋白质的氨基酸组成合理,对人体有着广泛的功能优势。但目前市场的大豆的加工程序和步骤过于单一,导致了大豆的有效成分的不能合理利用;目前市场的香肠均是以肉食为原料制作而成,且其成份里均含有亚硝酸钠和防腐剂,长期食用,容易对人体的健康形成一定的危害。
发明内容
为克服现有技术的缺陷,本发明提供了一种植物蛋白香肠及其加工方法,以代替含有防腐剂的传统的肉食香肠的加工。而且因为和小麦蛋白的混合,使得所得产品的营养成分更加的丰富。
本发明的技术方案是:一种植物蛋白香肠,其特征在于,由以下重量比的组份组成:
冷榨豆粕粉40-60份、大豆分离蛋白10-30份、小麦分离蛋白10-20份、水12-22份。
一种权利要求1所述的植物蛋白香肠的加工方法,其特征在于,包括以下步骤:
(1)
按下述重量份称取各原料:冷榨豆粕粉40-60份、大豆分离蛋白10-30份、小麦分离蛋白10-20份、水12-22份;
(2) 将上述原料混合均匀,并通过高温挤压成型,得皮带状半成品;
(3) 将所述的皮带状半成品用水浸泡,清洗,再浸泡;
(4) 将浸泡后的半成品用腌制剂腌制;
(5) 将腌制后的皮带状半成品加工成丁状半成品;
(6) 油炸所述的丁状半成品;
(7) 油炸后与鸡蛋白粉混合均匀;
(8) 灌制后,高温蒸煮杀菌后即为成品;
(9) 包装成品。
所述的步骤(2)中挤压成型的高温是150-180℃,优选170℃。
所述的步骤(3)中两次浸泡总时间为:在春夏或秋天浸泡3-4个小时,冬天优选浸泡5-6个小时。
所述的步骤(4)中所述的腌制时间为20分钟,所述丁状半成品与腌制剂的重量比为1:0.005—0.01
所述的步骤(5)中所述的丁状半成品的直径为8-10mm。
所述的步骤(6)中所述的油温为170-190℃,油炸时间为2-3分钟。
所述的步骤(7)中油炸后的产品与鸡蛋白粉的混合重量比列为20:1。
根据权利要求2所述的加工方法,其特征在于:所述的步骤(8)中高温蒸煮杀菌的温度为121℃。
本发明的有益效果是:本产品以大豆为主原料,小麦蛋白为添加原料,没有添加任何的防腐剂,对人体更为健康,口感更加香醇,营养也更为丰富;其加工工艺不产生工业垃圾,属于环保型生产。
具体实施方式
本发明植物蛋白香肠的制备方法如下:
1、按下述重量称取各原料(单位:g):
冷榨豆粕粉40,大豆分离蛋白10,小麦分离蛋白10和水12,充分的混合均匀。
2、然后放入挤压机(由北京康港食品机械公司生产)高温挤压,所需挤压温度为150-180℃,优选170℃,得到皮带形状的半成品。
3、将该半成品用水进行浸泡、清洗、再浸泡,两次浸泡的总时间在春夏或秋天浸泡3-4个小时,冬天优选浸泡5-6个小时,两次浸泡的时间可以相等,也可不等。
4、将浸泡之后滤除水(或从水中捞出)的半成品放入原味腌制液(由上海味好美公司生产)中腌制20分钟,与腌制液的重量比例为1:0.005—0.01。
5、随后将腌制后的半成品破碎成直径为8-10mm的丁状半成品,破碎的方法可以是人工完成,也可以由绞碎机绞碎即可。
6、将丁状半成品与鸡蛋白粉(由吉林金翼蛋白食品有限公司制造)按照20:1的重量比列充分混合,鸡蛋白粉起到润滑剂和粘结剂的作用;并采用常规的方法(包括机械化生产的方法)灌制成植物蛋白香肠成品,然后用121℃的高温蒸煮杀菌;最后进行成品包装。
本发明的原料配比可根据加工工艺(如合适的干湿程度以方便加工,等)和产品品质(如产品有效成份的规定,等)的需要在下面的范围内进行调剂,各成份的重量份数为冷榨豆粕粉40-60份、大豆分离蛋白10-30份、小麦分离蛋白10-20份、水12-22份。
Claims (9)
- 一种植物蛋白香肠,其特征在于,由以下重量比的组份组成:冷榨豆粕粉40-60份、大豆分离蛋白10-30份、小麦分离蛋白10-20份、水12-22份。
- 一种权利要求1所述的植物蛋白香肠的加工方法,其特征在于,包括以下步骤:(1) 按下述重量份称取各原料:冷榨豆粕粉40-60份、大豆分离蛋白10-30份、小麦分离蛋白10-20份、水12-22份;(2) 将上述原料混合均匀,并通过高温挤压成型,得皮带状半成品;(3) 将所述的皮带状半成品用水浸泡,清洗,再浸泡;(4) 将浸泡后的半成品用腌制剂腌制;(5) 将腌制后的皮带状半成品加工成丁状半成品;(6) 油炸所述的丁状半成品;(7) 油炸后与鸡蛋白粉混合均匀;(8) 灌制后,高温蒸煮杀菌后即为成品;(9) 包装成品。
- 根据权利要求2所述的加工方法,其特征在于:所述的步骤(2)中挤压成型的高温是150-180℃,优选170℃。
- 根据权利要求2所述的加工方法,其特征在于:所述的步骤(3)中两次浸泡总时间为:在春夏或秋天浸泡3-4个小时,冬天优选浸泡5-6个小时。
- 根据权利要求2所述的加工方法,其特征在于:所述的步骤(4)中所述的腌制时间为20分钟。
- 根据权利要求2所述的加工方法,其特征在于:所述的步骤(5)中所述的丁状半成品的直径为8-10mm。
- 根据权利要求2所述的加工方法,其特征在于:所述的步骤(6)中所述的油温为170-190℃,油炸时间为2-3分钟。
- 根据权利要求2所述的加工方法,其特征在于:所述的步骤(7)中油炸后的产品与鸡蛋白粉的混合重量比列为20:1。
- 根据权利要求2所述的加工方法,其特征在于:所述的步骤(8)中高温蒸煮杀菌的温度为121℃。
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN2009101774047A CN101664134B (zh) | 2009-09-29 | 2009-09-29 | 一种植物蛋白香肠的加工方法 |
CN200910177404.7 | 2009-09-29 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2011038586A1 true WO2011038586A1 (zh) | 2011-04-07 |
Family
ID=41801039
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/CN2010/071720 WO2011038586A1 (zh) | 2009-09-29 | 2010-04-13 | 植物蛋白香肠及其加工方法 |
Country Status (2)
Country | Link |
---|---|
CN (1) | CN101664134B (zh) |
WO (1) | WO2011038586A1 (zh) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN109820050A (zh) * | 2019-03-12 | 2019-05-31 | 奚存库 | 一种大豆组织蛋白及其制备方法 |
CN112826035A (zh) * | 2021-01-20 | 2021-05-25 | 四川省胡婆婆食品有限责任公司 | 一种高纤植物蛋白肠制作方法 |
CN113455583A (zh) * | 2021-06-16 | 2021-10-01 | 山西振东五和健康科技股份有限公司 | 一种植物蛋白肉产品及其制备方法 |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101664134B (zh) * | 2009-09-29 | 2011-11-02 | 王连成 | 一种植物蛋白香肠的加工方法 |
CN103535592A (zh) * | 2013-09-28 | 2014-01-29 | 安徽省怀远县鑫泰粮油有限公司 | 一种植物蛋白素食香肠及其制备方法 |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1234990A (zh) * | 1998-01-20 | 1999-11-17 | 郑州郑荣集团有限责任公司 | 一种火腿肠及其制作方法 |
CN101496566A (zh) * | 2008-02-01 | 2009-08-05 | 中国肉类食品综合研究中心 | 人造素香肠及其制备方法 |
CN101664134A (zh) * | 2009-09-29 | 2010-03-10 | 王连成 | 植物蛋白香肠及其加工方法 |
Family Cites Families (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1204823C (zh) * | 2002-07-10 | 2005-06-08 | 侯玉环 | 大豆蛋白肠及其制作方法 |
CN1209035C (zh) * | 2003-02-28 | 2005-07-06 | 奚存库 | 一种用于制备大豆仿肉制品的组合物 |
-
2009
- 2009-09-29 CN CN2009101774047A patent/CN101664134B/zh active Active
-
2010
- 2010-04-13 WO PCT/CN2010/071720 patent/WO2011038586A1/zh active Application Filing
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1234990A (zh) * | 1998-01-20 | 1999-11-17 | 郑州郑荣集团有限责任公司 | 一种火腿肠及其制作方法 |
CN101496566A (zh) * | 2008-02-01 | 2009-08-05 | 中国肉类食品综合研究中心 | 人造素香肠及其制备方法 |
CN101664134A (zh) * | 2009-09-29 | 2010-03-10 | 王连成 | 植物蛋白香肠及其加工方法 |
Non-Patent Citations (1)
Title |
---|
LI, XUELIAN ET AL: "Studies on the Process and Technology of Vegetarian Sterilized Ham Sausage", FOOD INDUSTRY, vol. 3, March 2007 (2007-03-01), pages 31 - 32 * |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN109820050A (zh) * | 2019-03-12 | 2019-05-31 | 奚存库 | 一种大豆组织蛋白及其制备方法 |
CN112826035A (zh) * | 2021-01-20 | 2021-05-25 | 四川省胡婆婆食品有限责任公司 | 一种高纤植物蛋白肠制作方法 |
CN113455583A (zh) * | 2021-06-16 | 2021-10-01 | 山西振东五和健康科技股份有限公司 | 一种植物蛋白肉产品及其制备方法 |
Also Published As
Publication number | Publication date |
---|---|
CN101664134B (zh) | 2011-11-02 |
CN101664134A (zh) | 2010-03-10 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN101263913B (zh) | 可微波冷冻预油炸裹面类肉食品用的面糊组合物与使用所述组合物生产的产品 | |
CN101595997B (zh) | 以亲水复配胶和大豆蛋白作为功能辅料的新型鸡肉块及其制备方法 | |
CN104543591A (zh) | 一种宠物零食及其加工方法 | |
KR100951060B1 (ko) | 유산균이 함유된 연질 육포제조방법 | |
WO2011038586A1 (zh) | 植物蛋白香肠及其加工方法 | |
CN110477275B (zh) | 一种断条率低的米粉的制备方法 | |
CN101176559A (zh) | 一种低组胺萨拉米香肠加工用发酵剂及其使用方法 | |
CN104172227A (zh) | 牙签肉串及其生产工艺 | |
WO2020085736A1 (ko) | 밥을 함유하는 소시지 제조방법 | |
KR101299543B1 (ko) | 현미와 찹쌀을 첨가한 소시지 제조방법 | |
CN102960638B (zh) | 葛根复合营养粉丝及其制备方法 | |
KR20120019357A (ko) | 어묵의 제조 방법 | |
CN103222637A (zh) | 一种牛肉香菇柄能量棒及其制作方法 | |
KR101402819B1 (ko) | 현미와 찹쌀을 첨가한 소시지 제조방법 | |
CN111772151A (zh) | 一种鲈鱼用腌料及其腌制方法 | |
CN101797043A (zh) | 一种蘑菇午餐肉及其制备方法 | |
CN107348380A (zh) | 一种涂膜香肘的加工方法 | |
CN110915983A (zh) | 一种香酥素花枝排及其制备方法 | |
CN110651951A (zh) | 一种马铃薯魔芋米粉及其制备方法 | |
Al-Safi et al. | Effect of using raw and treated quinoa seeds (Chenopodium quinoa) in the diets on some microbial, physical and chemical properties of broiler carcass | |
CN110547359A (zh) | 一种虾用抗肠道弧菌保健料 | |
CN103960689A (zh) | 一种咸鸭蛋的制作方法 | |
CN103099116A (zh) | 一种用苔干鲜汁制作的营养面条及加工方法 | |
WO2018097358A1 (ko) | 매실 식초 푸딩 제조방법 | |
CN116491585B (zh) | 一种改善肉风味的无抗饲料添加剂、无抗畜禽饲料及其制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 10819815 Country of ref document: EP Kind code of ref document: A1 |
|
NENP | Non-entry into the national phase |
Ref country code: DE |
|
32PN | Ep: public notification in the ep bulletin as address of the adressee cannot be established |
Free format text: NOTING OF LOSS OF RIGHTS PURSUANT TO RULE 112(1) EPC (EPO FORM 1205N DATED 06/06/2012) |
|
122 | Ep: pct application non-entry in european phase |
Ref document number: 10819815 Country of ref document: EP Kind code of ref document: A1 |