CN106106807A - Semen sojae atricolor makes the method formula of element meat - Google Patents
Semen sojae atricolor makes the method formula of element meat Download PDFInfo
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- CN106106807A CN106106807A CN201610601298.0A CN201610601298A CN106106807A CN 106106807 A CN106106807 A CN 106106807A CN 201610601298 A CN201610601298 A CN 201610601298A CN 106106807 A CN106106807 A CN 106106807A
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- semen sojae
- sojae atricolor
- powder
- meat
- element meat
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- 235000013372 meat Nutrition 0.000 title claims abstract description 93
- 210000000582 semen Anatomy 0.000 title claims abstract description 76
- 238000000034 method Methods 0.000 title claims abstract description 17
- 239000000843 powder Substances 0.000 claims abstract description 91
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 51
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 51
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 31
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 31
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 239000011265 semifinished product Substances 0.000 claims abstract description 24
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 23
- 229930006000 Sucrose Natural products 0.000 claims abstract description 23
- 235000014435 Mentha Nutrition 0.000 claims abstract description 18
- 241001072983 Mentha Species 0.000 claims abstract description 18
- 238000003756 stirring Methods 0.000 claims abstract description 17
- 150000001412 amines Chemical class 0.000 claims abstract description 14
- 238000001816 cooling Methods 0.000 claims abstract description 14
- 239000000047 product Substances 0.000 claims abstract description 14
- 244000068988 Glycine max Species 0.000 claims abstract description 10
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 10
- 238000009835 boiling Methods 0.000 claims abstract description 7
- 238000001035 drying Methods 0.000 claims abstract description 5
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 5
- 235000013599 spices Nutrition 0.000 claims abstract description 4
- 239000006071 cream Substances 0.000 claims description 29
- 241000510672 Cuminum Species 0.000 claims description 18
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 18
- 241000282894 Sus scrofa domesticus Species 0.000 claims description 13
- 239000003921 oil Substances 0.000 claims description 10
- 235000019198 oils Nutrition 0.000 claims description 10
- 241000238557 Decapoda Species 0.000 claims description 8
- 241000287828 Gallus gallus Species 0.000 claims description 8
- 241000283898 Ovis Species 0.000 claims description 8
- 235000013360 fish flour Nutrition 0.000 claims description 7
- 235000012054 meals Nutrition 0.000 claims description 7
- 230000008676 import Effects 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 241000251468 Actinopterygii Species 0.000 claims description 4
- 235000015278 beef Nutrition 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 241000058338 Macrobrachium nipponense Species 0.000 claims description 3
- 235000013527 bean curd Nutrition 0.000 claims description 3
- 230000001788 irregular Effects 0.000 claims description 3
- 235000020997 lean meat Nutrition 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 241000894007 species Species 0.000 claims description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 3
- 239000008158 vegetable oil Substances 0.000 claims description 3
- 238000000304 warm extrusion Methods 0.000 claims description 3
- 102000004895 Lipoproteins Human genes 0.000 claims 1
- 108090001030 Lipoproteins Proteins 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 238000007654 immersion Methods 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 description 42
- 210000001519 tissue Anatomy 0.000 description 10
- 230000000694 effects Effects 0.000 description 8
- 238000005457 optimization Methods 0.000 description 8
- 108090000765 processed proteins & peptides Proteins 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 4
- 235000001014 amino acid Nutrition 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 235000004213 low-fat Nutrition 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 108010033040 Histones Proteins 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 2
- 241000282898 Sus scrofa Species 0.000 description 2
- 230000007850 degeneration Effects 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 235000005686 eating Nutrition 0.000 description 2
- 210000000232 gallbladder Anatomy 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 235000013597 soy food Nutrition 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000005238 degreasing Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 229930193551 sterin Natural products 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of Semen sojae atricolor and make the method formula of element meat, comprise the steps: mentha leave to pulverize；The mentha leave pulverized is mixed with defatted protein powder, Semen sojae atricolor separated protein powder, paddy amine powder, water, stirs in being then placed in blender；Stirring products therefrom is put in shaper for soybean tissue protein and is processed, make semi-finished product；Semi-finished product are placed in cooling at airflow, cooling；Semi-finished product after cooling being put into saucepan boil, saucepan fills water and adds spices and Fructus Anisi Stellati, by decocting in water to boiling, then soaks；Semi-finished product are pulled out drying after immersion；Semi-finished product after drying cross oil processing, make Semen sojae atricolor element meat；The Semen sojae atricolor element meat made is stirred with monosodium glutamate, white sugar and toppings, modulation；The plain meat finished product vacuum packaging bag made is packaged, solves element meat production method complicated, the problem that the plain meat taste produced is single and greasy.
Description
Technical field
The present invention relates to make the method formulation art of element meat, be specifically related to Semen sojae atricolor and make the method formula of element meat.
Background technology
Along with the progress of the mankind, society just develops towards the direction of diversification, and people are free to select oneself
The life style liked, exactly because the difference of life style, therefore creates dietary habit miscellaneous, has for colors
Food be the people refused nobody, have bright flesh eat ist, also have be then pure vegetarian, for pure vegetarian come
Although saying because some reasons have selected and are a vegetarian, but having when want to eat meat, at this time element meat is exactly best selection.
Element meat is generally made with vegetable protein for primary raw material, has protein content high, rich in dietary fiber, without gallbladder
The feature such as sterin, low fat, has again the local flavor of meat simultaneously, therefore can meet the different demands of different consumer, can improve people
Dietary structure, for suffering from the crowd of the disease such as diabetes, hypertension, element meat also there is certain auxiliary curative effect.But
Present plain meat often has production method complicated, the shortcomings such as taste is single.
Summary of the invention
It is an object of the invention to provide a kind of Semen sojae atricolor and make the method formula of element meat, solve above-mentioned element meat production method multiple
Miscellaneous, that the plain meat taste produced is single and greasy problem.
For solving above-mentioned technical problem, the present invention by the following technical solutions:
A kind of Semen sojae atricolor makes the method for element meat, comprises the steps:
A. mentha leave is pulverized；
B. by the mentha leave pulverized and defatted protein powder, Semen sojae atricolor separated protein powder, paddy amine powder, water by weight proportion 0.2～
0.5:3～5:1～2:1～2:2～3 mixing, stirs in being then placed in blender；
C. after stirring, stirring products therefrom is put in shaper for soybean tissue protein and be processed, by high warm extrusion
Pressure, makes the semi-finished product of irregular lean meat species structure of fibrous tissue；
D. semi-finished product are placed in cooling at airflow, cooling；
E. the semi-finished product after cooling are put into saucepan, then saucepan are filled water, be subsequently adding spices, Fructus Anisi Stellati by decocting in water to boiling,
Boil and soak 3～4 hours to boiling；
F. after soaking, semi-finished product are pulled out, carry out except water dries so that it is the content of moisture is maintained at 8%～15%；
G. the semi-finished product after drying cross oil processing, make Semen sojae atricolor element meat；
H. it is stirred with monosodium glutamate, white sugar and toppings on the Semen sojae atricolor element meat made, modulation；
I. the plain meat finished product sterilization will made, is packaged with vacuum packaging bag.
Adding mentha leave in above-mentioned steps is to allow the Semen sojae atricolor element meat made have the delicate fragrance of Herba Menthae, reducing greasy
Sense, Herba Menthae also has the effect of clearing away summer-heat simultaneously, and with defatted protein powder, Semen sojae atricolor, the mentha leave pulverized is separated albumen
Powder, paddy amine powder, water by weight proportion 0.2～0.5:3～5:1～2:1～2:2～3 mix, and in being then placed in blender, stirring is all
Even is sufficiently to mix between raw material to allow, and makes loose wet shape material, and defatted protein powder and Semen sojae atricolor divide
Deriving from soy food product from egg albumen powder, protein content is high, and containing several amino acids, wherein Semen sojae atricolor separated protein powder has
Emulsibility, hydrability and gelling performance help the molding of element meat, and paddy amine powder has viscosity, extensibility and elasticity and can make to produce
Plain meat chew more flexible, and moisture can not too much can not very little, moisture can affect too much or the most all to be produced
The mouthfeel chewed of plain meat, above-mentioned will stir after stirring products therefrom put in shaper for soybean tissue protein carry out
Processing is because protein meeting degeneration under the effect of high temperature and extruding, and the spatial arrangements within protein molecule can become
Changing, the secondary chain in protein molecule can be destroyed, and peptide chain structure is loose, and at this moment protein is easily extensible comes, and arrives Semen sojae atricolor
During the outlet of histone forming machine, protein can be water cooled cooling, due to temperature jump, protein can be made to produce a certain degree of
Swollen and now protein hydrophilic preferable, time chain reaction force attenuation between protein molecule, peptide chain is prone to extend, now by fixed
To the effect of power, make peptide chain orientations catch a cold and solidify generation organized structures, ultimately form the plain meat of semi-finished product, above-mentioned step
Rapid E is to allow the plain meat of semi-finished product have " spiced ".
As present invention further optimization, the temperature of the import of shaper for soybean tissue protein in above-mentioned steps C controls
Between 100～120 degrees Celsius, the temperature of outlet controls at 180～210 degrees Celsius, and from import to the temperature of outlet gradually
Raise.
As present invention further optimization, the oil crossing oil processing selection in above-mentioned steps G is vegetable oil.This is to allow
The Semen sojae atricolor element meat made is the most healthy, containing more rich vitamin.
As present invention further optimization, the amount adding monosodium glutamate, white sugar and toppings in above-mentioned steps H is every 100g's
Semen sojae atricolor element meat adds the sugar of 1～1.5g, 0.3g～0.4g monosodium glutamate and the toppings of 0.2g～0.4g, puts into sugar, monosodium glutamate and not
It is seasoned with the toppings of taste and the plain meat produced can be made to have more local flavor, meet more Man's Demands.
As present invention further optimization, the toppings in above-mentioned steps H are Os Sus domestica cream, Os Bovis seu Bubali cream, Os Gallus domesticus cream, Fructus Cumini Cymini
Any one in powder, spicy powder, fish flour and shrimp meal or several.It is modulated producing with Os Sus domestica cream and spicy powder and there is pig
The Semen sojae atricolor element meat of meat flavor, is modulated producing the Semen sojae atricolor element meat with beef-flavouring with Os Bovis seu Bubali cream and spicy powder.
A kind of Semen sojae atricolor element meat produced by the method for above-mentioned Semen sojae atricolor making element meat, composition includes mentha leave powder, defat
Egg albumen powder, Semen sojae atricolor separated protein powder, paddy amine powder and water, mentha leave powder, defatted protein powder, Semen sojae atricolor separated protein powder, paddy amine powder
It is 0.2～0.5:3～5:1～2:1～2:2～3 with the mass ratio of water.
As present invention further optimization, Semen sojae atricolor element meat adds white sugar, monosodium glutamate, spicy powder, cumin powder and Os Sus domestica
Cream is modulated becoming element Carnis Sus domestica.
As present invention further optimization, Semen sojae atricolor element meat adds white sugar, monosodium glutamate, spicy powder, cumin powder, Os Bovis seu Bubali cream
Or Os Caprae seu Ovis cream is modulated becoming beef or element Carnis caprae seu ovis.
As present invention further optimization, Semen sojae atricolor element meat adds white sugar, monosodium glutamate, spicy powder, cumin powder and Os Gallus domesticus
Cream is modulated becoming steamed bean curd roll meat.
As present invention further optimization, in Semen sojae atricolor element meat add white sugar, monosodium glutamate, spicy powder, cumin powder, fish flour or
Shrimp meal is modulated becoming the element flesh of fish or element Macrobrachium nipponensis.
Compared with prior art, the present invention at least can reach the one of which in following beneficial effect:
1. production method is simple, can quickly produce substantial amounts of element meat, can meet the demand of batch production.
2. taste is varied, can meet the different demands that different crowd is suited one's taste.
3., rich in substantial amounts of protein and abundant aminoacid, there is multivitamin, there is low fat, solid without gallbladder
The features such as alcohol, can have auxiliary curative effect for suffering from the edible of the special population such as diabetes, hypertension for cardiovascular disease.
4. the delicate fragrance of concrete Herba Menthae, non-greasy, eat summer and can alleviate summer-heat, fire of dispelling.
Detailed description of the invention
In order to make the purpose of the present invention, technical scheme and advantage clearer, below in conjunction with embodiment, to the present invention
It is further elaborated.Should be appreciated that specific embodiment described herein, only in order to explain the present invention, is not used to
Limit the present invention.
Specific embodiment 1:
A kind of Semen sojae atricolor makes the method for element meat, comprises the steps:
A. mentha leave is pulverized；
B. by the mentha leave pulverized and defatted protein powder, Semen sojae atricolor separated protein powder, paddy amine powder, water by weight proportion 0.2～
0.5:3～5:1～2:1～2:2～3 mixing, stirs in being then placed in blender；
C. after stirring, stirring products therefrom is put in shaper for soybean tissue protein and be processed, by high warm extrusion
Pressure, makes the semi-finished product of irregular lean meat species structure of fibrous tissue；
D. semi-finished product are placed in cooling at airflow, cooling；
E. the semi-finished product after cooling are put into saucepan, then saucepan are filled water, be subsequently adding spices, Fructus Anisi Stellati by decocting in water to boiling,
Boil and soak 3～4 hours to boiling；
F. after soaking, semi-finished product are pulled out, carry out except water dries so that it is the content of moisture is maintained at 8%～15%；
G. the semi-finished product after drying cross oil processing, make Semen sojae atricolor element meat；
H. it is stirred with monosodium glutamate, white sugar and toppings on the Semen sojae atricolor element meat made, modulation；
I. the plain meat finished product sterilization will made, is packaged with vacuum packaging bag.
Adding mentha leave in above-mentioned steps is to allow the Semen sojae atricolor element meat made have the delicate fragrance of Herba Menthae, reducing greasy
Sense, Herba Menthae also has the effect of clearing away summer-heat simultaneously, and with defatted protein powder, Semen sojae atricolor, the mentha leave pulverized is separated albumen
Powder, paddy amine powder, water by weight proportion 0.2～0.5:3～5:1～2:1～2:2～3 mix, and in being then placed in blender, stirring is all
Even is sufficiently to mix between raw material to allow, and makes loose wet shape material, and defatted protein powder and Semen sojae atricolor divide
Deriving from soy food product from egg albumen powder, protein content is high, and containing several amino acids, wherein Semen sojae atricolor separated protein powder has
Emulsibility, hydrability and gelling performance help the molding of element meat, and paddy amine powder has viscosity, extensibility and elasticity and can make to produce
Plain meat chew more flexible, and moisture can not too much can not very little, moisture can affect too much or the most all to be produced
The mouthfeel chewed of plain meat, above-mentioned will stir after stirring products therefrom put in shaper for soybean tissue protein carry out
Processing is because protein meeting degeneration under the effect of high temperature and extruding, and the spatial arrangements within protein molecule can become
Changing, the secondary chain in protein molecule can be destroyed, and peptide chain structure is loose, and at this moment protein is easily extensible comes, and arrives Semen sojae atricolor
During the outlet of histone forming machine, protein can be water cooled cooling, due to temperature jump, protein can be made to produce a certain degree of
Swollen and now protein hydrophilic preferable, time chain reaction force attenuation between protein molecule, peptide chain is prone to extend, now by fixed
To the effect of power, make peptide chain orientations catch a cold and solidify generation organized structures, ultimately form the plain meat of semi-finished product, above-mentioned step
Rapid E is to allow the plain meat of semi-finished product have " spiced ", and the plain meat finished product sterilization made is to kill making by step I
During produce antibacterial, be then packaged with vacuum packaging bag, thus can effectively extend element meat finished product storage time
Between.
Specific embodiment 2:
The present embodiment is to have carried out the temperature in shaper for soybean tissue protein specifically on the basis of specific embodiment 1
Bright, in above-mentioned steps C, the temperature of the import of shaper for soybean tissue protein controls between 100～120 degrees Celsius, the temperature of outlet
Degree controls at 180～210 degrees Celsius, and gradually rises from import to the temperature of outlet.The gradually lifting of temperature is to allow system
The Semen sojae atricolor element meat mouthfeel made is the finest and the smoothest.
Specific embodiment 3:
The present embodiment is, on the basis of specific embodiment 1, the oil in step G has been carried out further instruction, above-mentioned steps G
The middle oil crossing oil processing selection is vegetable oil.This is to make the Semen sojae atricolor element meat made the most healthy, containing more rich
Vitamin.
Specific embodiment 4:
The present embodiment be on the basis of specific embodiment 1 to step H in the amount of monosodium glutamate, white sugar and toppings that adds carry out
Detailed description, above-mentioned steps H adds the Semen sojae atricolor element meat that amount is every 100g of monosodium glutamate, white sugar and toppings adds 1～
The sugar of 1.5g, 0.3g～0.4g monosodium glutamate and the toppings of 0.2g～0.4g, the toppings putting into sugar, monosodium glutamate and different taste are carried out
Seasoning can make the plain meat produced have more local flavor, meets more Man's Demands, monosodium glutamate and toppings and is difficult to put into too much,
Put into too much monosodium glutamate and toppings, the health of people can be impacted.
Specific embodiment 5:
The present embodiment is to be described in detail the toppings in step H on the basis of specific embodiment 1, above-mentioned steps
Toppings in H are any one in Os Sus domestica cream, Os Bovis seu Bubali cream, Os Gallus domesticus cream, cumin powder, spicy powder, fish flour and shrimp meal or several.
It is modulated producing the Semen sojae atricolor element meat with pig flesh flavor with Os Sus domestica cream and spicy powder, adjusts with Os Bovis seu Bubali cream and spicy powder
System can produce the Semen sojae atricolor element meat with beef-flavouring.
Specific embodiment 6:
A kind of Semen sojae atricolor element meat produced by the method for above-mentioned Semen sojae atricolor making element meat, composition includes mentha leave powder, degreasing protein
Powder, Semen sojae atricolor separated protein powder, paddy amine powder and water, mentha leave powder, defatted protein powder, Semen sojae atricolor separated protein powder, paddy amine powder and water
Mass ratio be 0.2～0.5:3～5:1～2:1～2:2～3.This Semen sojae atricolor element meat has obvious structure of fibrous tissue, mouthfeel
Muscle is tough, flexible, non-greasy, has the delicate fragrance of Herba Menthae, energy capable of clearing heat and reducing internal heat, has high protein, low fat, the high spy of nutritive value
Point.
Specific embodiment 7:
The present embodiment is to the addition of white sugar, monosodium glutamate, spicy powder, cumin powder on Semen sojae atricolor element meat on the basis of specific embodiment 6
With Os Sus domestica cream, Semen sojae atricolor element meat adds white sugar, monosodium glutamate, spicy powder, cumin powder and Os Sus domestica cream and is modulated becoming element Carnis Sus domestica.This energy
Meet and want the demand eating the vegetarian of Carnis Sus domestica.
Specific embodiment 8:
The present embodiment be with the addition of on Semen sojae atricolor element meat on the basis of specific embodiment 6 white sugar, monosodium glutamate, spicy powder, cumin powder,
Os Bovis seu Bubali cream or Os Caprae seu Ovis cream, add white sugar, monosodium glutamate, spicy powder, cumin powder, Os Bovis seu Bubali cream or Os Caprae seu Ovis cream on Semen sojae atricolor element meat and be modulated into
For beef or element Carnis caprae seu ovis.This can meet the demand wanting to eat the vegetarian of beef or Carnis caprae seu ovis.
Specific embodiment 9:
The present embodiment is to the addition of white sugar, monosodium glutamate, spicy powder, cumin powder on Semen sojae atricolor element meat on the basis of specific embodiment 6
With Os Gallus domesticus cream, Semen sojae atricolor element meat adds white sugar, monosodium glutamate, spicy powder, cumin powder and Os Gallus domesticus cream and is modulated becoming steamed bean curd roll meat.This energy
Meet and want the demand eating the vegetarian of Carnis Gallus domesticus.
Specific embodiment 10:
The present embodiment be with the addition of on Semen sojae atricolor element meat on the basis of specific embodiment 6 white sugar, monosodium glutamate, spicy powder, cumin powder,
Fish flour or shrimp meal, add white sugar, monosodium glutamate, spicy powder, cumin powder, fish flour or shrimp meal on Semen sojae atricolor element meat and be modulated becoming the element flesh of fish
Or element Macrobrachium nipponensis.This can meet the demand wanting to eat the vegetarian of fish or shrimp.
Although reference be made herein to invention has been described for the multiple explanatory embodiment of the present invention, however, it is to be understood that ability
Field technique personnel can be designed that a lot of other amendments and embodiment, and these amendments and embodiment will fall public in the application
Within the spirit opened and spirit.More specifically, in the range of disclosure and claim, can be to theme group
Building block and/or the layout of closing layout carry out multiple modification and improvement.Except the deformation that building block and/or layout are carried out
Outside improving, to those skilled in the art, other purposes also will be apparent from.
Claims (10)
1. the method that a Semen sojae atricolor makes element meat, it is characterised in that: comprise the steps:
A. mentha leave is pulverized；
B. by the mentha leave pulverized and defatted protein powder, Semen sojae atricolor separated protein powder, paddy amine powder, water by weight proportion 0.2～
0.5:3～5:1～2:1～2:2～3 mixing, stirs in being then placed in blender；
C. after stirring, stirring products therefrom is put in shaper for soybean tissue protein and be processed, by high warm extrusion
Pressure, makes the semi-finished product of irregular lean meat species structure of fibrous tissue；
D. semi-finished product are placed in cooling at airflow, cooling；
E. the semi-finished product after cooling are put into saucepan, then saucepan are filled water, be subsequently adding spices, Fructus Anisi Stellati by decocting in water to boiling,
Boil and soak 3～4 hours to boiling；
F. after soaking, semi-finished product are pulled out, carry out except water dries so that it is the content of moisture is maintained at 8%～15%；
G. the semi-finished product after drying cross oil processing, make Semen sojae atricolor element meat；
H. it is stirred with monosodium glutamate, white sugar and toppings on the Semen sojae atricolor element meat made, modulation；
I. the plain meat finished product sterilization will made, is packaged with vacuum packaging bag.
Semen sojae atricolor the most according to claim 1 makes the method for element meat, it is characterised in that: soyabean tissue's egg in described step C
The temperature of the import of white forming machine controls between 100～120 degrees Celsius, and the temperature of outlet controls at 180～210 degrees Celsius,
And gradually rise from import to the temperature of outlet.
Semen sojae atricolor the most according to claim 1 makes the method for element meat, it is characterised in that: described step G is crossed oil processing choosing
Oil be vegetable oil.
Semen sojae atricolor the most according to claim 1 makes the method for element meat, it is characterised in that: described step H adds monosodium glutamate, white
The Semen sojae atricolor element meat that amount is every 100g of sugar and toppings adds the sugar of 1～1.5g, 0.3g～0.4g monosodium glutamate and 0.2g～0.4g
Toppings.
Semen sojae atricolor the most according to claim 1 makes the method for element meat, it is characterised in that: the toppings in described step H are
Any one in Os Sus domestica cream, Os Bovis seu Bubali cream, Os Gallus domesticus cream, cumin powder, spicy powder, fish flour and shrimp meal or several.
6. being made, by Semen sojae atricolor described in any one in Claims 1 to 5, the Semen sojae atricolor element meat that the method for element meat is produced, it is special
Levy and be: composition includes mentha leave powder, defatted protein powder, Semen sojae atricolor separated protein powder, paddy amine powder and water, mentha leave powder, de-
The mass ratio of lipoprotein powder, Semen sojae atricolor separated protein powder, paddy amine powder and water is 0.2～0.5:3～5:1～2:1～2:2～3.
Semen sojae atricolor element meat the most according to claim 6, it is characterised in that: add on Semen sojae atricolor element meat white sugar, monosodium glutamate, spicy powder,
Cumin powder and Os Sus domestica cream are modulated becoming element Carnis Sus domestica.
Semen sojae atricolor element meat the most according to claim 6, it is characterised in that: add on Semen sojae atricolor element meat white sugar, monosodium glutamate, spicy powder,
Cumin powder, Os Bovis seu Bubali cream or Os Caprae seu Ovis cream are modulated becoming beef or element Carnis caprae seu ovis.
Semen sojae atricolor element meat the most according to claim 6, it is characterised in that: add on Semen sojae atricolor element meat white sugar, monosodium glutamate, spicy powder,
Cumin powder and Os Gallus domesticus cream are modulated becoming steamed bean curd roll meat.
Semen sojae atricolor element meat the most according to claim 6, it is characterised in that: add on Semen sojae atricolor element meat white sugar, monosodium glutamate, spicy powder,
Cumin powder, fish flour or shrimp meal are modulated becoming the element flesh of fish or element Macrobrachium nipponensis.
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| CN107495125A (en) * | 2017-07-21 | 2017-12-22 | 贵州省贝真食业有限公司 | A kind of pure plant element meat and its production method for adjusting male's physiological function |
| CN110050845A (en) * | 2019-06-04 | 2019-07-26 | 刘丁山 | The method for making plain meat with protein concentrate |
| CN110623083A (en) * | 2019-09-10 | 2019-12-31 | 贵州省贝真食业有限公司 | Processing method of cold melon vegetarian meat slices |
| CN114208936A (en) * | 2021-12-24 | 2022-03-22 | 哈尔滨福肴食品有限公司 | A kind of preparation method of shrimp-flavored vegetable protein meat |
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| CN107495125A (en) * | 2017-07-21 | 2017-12-22 | 贵州省贝真食业有限公司 | A kind of pure plant element meat and its production method for adjusting male's physiological function |
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| CN114208936A (en) * | 2021-12-24 | 2022-03-22 | 哈尔滨福肴食品有限公司 | A kind of preparation method of shrimp-flavored vegetable protein meat |
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