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Vegetarian glutinous sausage based on soybean tissue protein and making method thereof

A technology for soybean tissue protein and glutinous rice, which is applied in the field of food processing, can solve the problems of excessive use of food additives, and achieve the effect of food safety and more balanced nutrition.

Inactive Publication Date: 2011-02-16
SHENYANG AGRI UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problem of excessive use of food additives such as nitrite and compound phosphate in the quality, safety and sanitation of existing meat sausages, and to increase the nutrition and health care of sausages, and to provide a soybean tissue protein-based Vegetarian glutinous rice sausage and its preparation method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Example 1 (optimal):

[0026] Main material wet-based tissue protein (moisture content 65%) 100Kg, glutinous rice 60Kg, auxiliary materials 14Kg starch, 10Kg protein isolate, 14Kg oil, 2Kg salt, 10Kg sugar, 4Kg glucose, 6Kg carrageenan, 140Kg water.

[0027] 1. Soybean protein moist heat treatment to remove fishy

[0028] Take a certain mass (greater than 60Kg) of soybean tissue protein, soak it in hot water at a temperature of 60℃~70℃ for 25~35 minutes, drain and dehydrate, repeat 4 or 5 times to obtain soybean tissue with a water content of about 65% protein;

[0029] 2. Take water in 140Kg water, heat it to 25℃~35℃, soak 60Kg glutinous rice in warm water for 3 hours; take water from 140Kg water again to soak 6Kg carrageenan;

[0030] 3. Soy textured protein chopped and mixed

[0031] Take 100Kg of wet-based tissue protein (water content 65%) processed in step 1, add starch 14Kg, isolate protein 10Kg, oil 14Kg, salt 2Kg, sugar 10Kg, glucose 4Kg and the carrageenan soaked in ste...

Embodiment 2

[0039] Main material wet-based tissue protein (moisture content 65%) 100Kg, glutinous rice 40Kg, auxiliary materials: starch 10Kg, protein isolate 6Kg, oil 10Kg, salt 1.5Kg, sugar 6Kg, glucose 4Kg, carrageenan 4Kg, water 100Kg.

[0040] 1. Soybean protein moist heat treatment to remove fishy

[0041] Take a certain mass (greater than 60Kg) of tissue soybean protein, soak it in water at a temperature of 60℃~70℃ for 25 to 35 minutes, drain and dehydrate, repeat 4 or 5 times to obtain tissue protein with water content of about 65% ;

[0042] 2. Take water in 100Kg of water, heat it to 25℃~35℃, soak 40Kg of glutinous rice in warm water for 3 hours; take water from 100Kg of water again to soak 4Kg of carrageenan;

[0043] 3. Soy textured protein chopped and mixed

[0044] Take 100Kg of processed wet-based tissue protein (moisture content 65%), add 10Kg of starch, 14Kg of protein isolate, 10Kg of oil, 1Kg of salt, 6Kg of sugar, 6Kg of glucose, and the carrageenan soaked in step 2 and the rem...

Embodiment 3

[0052] Main material wet-based tissue protein (moisture content 65%) 100Kg, glutinous rice 80Kg, auxiliary materials 18Kg starch, 14Kg protein isolate, 18Kg oil, 2.5Kg salt, 14Kg sugar, 6Kg glucose, 8Kg carrageenan, 170Kg water.

[0053] 1. Soybean protein moist heat treatment to remove fishy

[0054] Take a certain mass (greater than 60Kg) of tissue soybean protein, soak it in water at a temperature of 60℃~70℃ for 25 to 35 minutes, drain and dehydrate, repeat 4 or 5 times to obtain tissue protein with water content of about 65% ;

[0055] 2. Take water in 170Kg of water, heat it to 25℃~35℃, soak 80Kg of glutinous rice in warm water for 3 hours; again take water from 170Kg of water to soak 8Kg of carrageenan;

[0056] 3. Soy textured protein chopped and mixed

[0057] Take 100Kg of processed wet-based tissue protein (water content 65%), add 18Kg starch, 6Kg protein isolate, 18Kg oil, 3Kg salt, 14Kg sugar, 2Kg glucose, and the carrageenan soaked in step 2 and the remaining Water, mixed...

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Abstract

The invention belongs to the field of food processing and relates to a vegetarian glutinous sausage based on soybean tissue protein and a making method thereof. Based on the technical scheme, the vegetarian glutinous sausage based on the soybean tissue protein comprises a sausage casing and fillings, wherein the fillings are packaged in the sausage casing as in an ordinary sausage. The vegetarianglutinous sausage based on the soybean tissue protein is characterized by being prepared from the following steps of: taking the soybean tissue protein as a basic material, soaking the goods soybean tissue protein until the water content reaches 60-70 percent, adding glutinous rice occupying 30-90 percent of the weight of the soaked soybean tissue protein, and mixing with common accessories and adjuvants of the sausage to make the vegetarian glutinous sausage. By replacing meats by the soybean tissue protein, replacing animal fat by soybean oil and also adding the glutinous rice, the invention solves the main problem of over standard use of food additives such as nitrite, composite phosphate, and the like in the aspects of quality, safety and health of the traditional meat sausage and also endows the product with a great amount of nutrients such as vitamins, mineral substances, plant fibers, and the like which are not contained in the traditional sausage, therefore, the sausage has more balanced nutrients and is more safe to eat.

Description

Technical field: [0001] The invention belongs to the field of food processing, and relates to a vegetarian sausage and a preparation method thereof, in particular to a vegetarian glutinous rice sausage based on soy tissue protein and a preparation method thereof. technical background: [0002] Traditional sausages are fragrant cooked meat products made from livestock and poultry meat as raw materials, cut into pieces or strips, marinated, minced, chopped, added with auxiliary materials, and then filled, steamed, and cooled. Sausages are rich in nutrition, mellow and delicious, convenient to eat, easy to carry, and have a long shelf life. They meet the current food requirements of people seeking health, speed and convenience. However, due to the high fat and cholesterol content of traditional sausages, lack of water-soluble vitamins and minerals, eating more can easily lead to diseases such as high blood pressure and arteriosclerosis, and the quality, safety and sanitation of such...

Claims

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Application Information

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IPC IPC(8): A23L1/20A23L1/10A23L1/29A23L11/00A23L7/10A23L33/00
Inventor 李新华叶卫星张振刘峰常为众王安仕
Owner SHENYANG AGRI UNIV
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