Method for producing vegetarian ham sausages through twin-screw extrusion

Abstract

The invention discloses a method for producing vegetarian ham sausages through twin-screw extrusion. The vegetarian ham sausages are produced by performing pretreatment on vegetable protein powder, isolated soy protein and vital wheat gluten as raw materials through, and then mixing and stirring the pre-treated raw materials by adopting a twin-screw extruder and a twin-screw extrusion technology for completing the processes such as extrusion curing, denaturation and texturization forming for one time. The method completely takes the vegetable protein powder as the raw material without adding any additives or auxiliary materials, so that the vegetarian ham sausages are good in texturization structure, high in protein content, similar to meat taste in taste, smooth in appearance, compact in structure and stable in quality, the moisture content of final products can be up to 50%, and the vegetarian ham sausages can be eaten as leisure food and staple food. By utilizing the twin-screw extruder for production, the method is a continuous mixing, melting and forming process, and as a high-temperature instantaneous biochemical reactor, the twin-screw extruder has the outstanding advantages of high efficiency and energy, low cost, energy consumption and the like, and also has the characteristics of high volume of the production, continuous production process, realization of the large-scale industrialized production, stable product quality, high degree of automation, small occupying area for the production and the like.

Description

technical field [0001] The patent of the present invention relates to a method for producing vegetarian ham sausage, in particular to a method for producing vegetarian ham sausage by twin-screw extrusion. Background technique [0002] In recent years, with the rapid development of the food industry, people are no longer satisfied with a single variety of traditional ham sausage. Due to the variety of ham sausages currently on the market, such as chicken ham sausages, duck ham sausages, fish ham sausages, etc., various meat ham sausages are constantly being developed, and their production is mainly based on minced meat as the main raw material, adding other It is made of supplementary materials. Although the protein in the meat can form a mesh gel after heating and denaturation, which has a good springy and crispy taste, but long-term consumption of meat and ham sausages is likely to cause unbalanced nutrient intake and excessive intake of unnatural substances. At the same t...

AI Technical Summary

Problems solved by technology

Due to the variety of ham sausages currently on the market, such as chicken ham sausages, duck ham sausages, fish ham sausages, etc., various meat ham sausages are constantly being developed, and their production is mainly based on minced meat as the main raw material, adding other It is made of supplementary materials. Although the protein in the meat can form a mesh gel after heating and denaturation, which has a good springy and crispy taste, but long-term consumption of meat and ham sausages is likely to cause unbalanced nutrient intake and excessive intake of unnatural substances. At the same time, the added sodium nitrite may bring potential harm to people, which also makes its development subject to certain restrictions.

At the same time, the meat ham sausage produced with minced meat as the main raw material needs to go through complex processes such as thawing, mincing, stirring, pickling, chopping, enema, and sterilization of the raw meat. The operation continuity is poor and it is susceptible to microbial contamination. Large-scale industrial production The need for personnel is intensive. In order to solve the above problems, the patent of the present invention provides a kind of preservatives such as nitrite, which is more comprehensive in nutrition, low in calories, and tastes close to the fiber structure of meat. It can adapt to large-scale industrial production and has a high degree of automation. High twin-screw extrusion method for producing ham