Maigre ham sausage and preparation method thereof

Abstract

The invention discloses a maigre ham sausage and a preparation method thereof. The maigre ham sausage consists of the following raw materials: textured soybean proteins, ice water, vegetable oil, Konjac powder, albumen powder, modified starch, table salt, white granulated sugar, monosodium glutamate, I+G, maigre meat essence, whey proteins, powdered soy, caramel pigment and TBHQ (Tert-Butyl Hydroquinone). The preparation method comprises the following steps: rehydrating; dehydrating; threading; mixing; filling; cooking and sterilizing; and detecting and putting in a warehouse. The maigre ham sausage disclosed by the invention has the characteristics that by taking textured soybean proteins, Konjac powder, albumen powder and vegetable oil as main raw materials to replace animal meat, besides animal nutritional components, the maigre ham sausage further reduces the fat content of animal, so that the maigre ham sausage is more beneficial to human health; konjac has a certain health-care function, and no nitrite is added; the maigre ham sausage has the characteristics of fine and smooth meat, fresh and tender taste, convenience in carrying, simplicity in eating and long fresh and tender, and is deeply welcomed by massive consumers; the preparation process is simple in flow, the raw materials are cheaper, and the maigre ham sausage is easy to be produced on a large scale.

Description

technical field

[0001] The invention belongs to the field of ham sausage processing, and in particular relates to a vegetarian ham sausage and a preparation method thereof. Background technique

[0002] Textured soybean protein is made by mixing defatted soybeans, 70% protein soybean powder, isolated soybean protein, etc. with water, food additives, etc., after crushing, stirring, heating and direct steam enhanced pretreatment, and then mixed and extruded by an extrusion extruder. During the extrusion process, chemical actions such as raw material sterilization, protein organization, starch conversion, and enzyme passivation occurred, as well as processing such as melting, high temperature, cooling, and drying. Food composed of fibrin and similar to the structure of meat products, commonly known as vegetarian meat. The textured soybean protein formed by machine extrusion has a certain fiber and porous structure. The fiber structure endows the textured soybean protein with g...

Examples

Embodiment 1

[0024] A vegetarian ham sausage, in parts by weight, its components are: 10 parts of soybean tissue protein, 20 parts of ice water, 5 parts of vegetable oil, 0.9 parts of konjac powder, 2.5 parts of protein powder, 1.5 parts of modified starch, 0.6 parts of table salt , 0.2 parts of white sugar, 0.08 parts of monosodium glutamate, 0.05 parts of I+G, 0.12 parts of vegetarian meat essence, 0.4 parts of whey protein, 0.4 parts of soy sauce powder, 0.07 parts of caramel pigment, and 0.02 parts of TBHQ.

[0025] The above-mentioned vegetarian ham sausage is realized through the following steps:

[0026] (1) Rehydration: Add 10 parts of soybean tissue protein into water at 20°C, the amount of water added is 35 parts, let it absorb water and moisten, and rehydrate for 30 minutes. During the rehydration period, keep stirring;

[0027] (2) Dehydration: The rehydrated soybean tissue protein is dehydrated in a special dehydrator, and the water content after dehydration is 20%;

[0028] ...

Embodiment 2

[0034] A vegetarian ham sausage, in parts by weight, whose components are: 20 parts of textured soybean protein, 32 parts of ice water, 10 parts of vegetable oil, 1.5 parts of konjac powder, 3.8 parts of protein powder, 2.0 parts of modified starch, and 1.3 parts of table salt , 0.6 parts of white sugar, 0.20 parts of monosodium glutamate, 0.12 parts of I+G, 0.17 parts of vegetarian meat essence, 0.8 parts of whey protein, 0.8 parts of soy sauce powder, 0.13 parts of caramel pigment, and 0.04 parts of TBHQ.

[0035] The above-mentioned vegetarian ham sausage is realized through the following steps:

[0036] (1) Rehydration: Add 20 parts of soybean textured protein into water at 25°C, the amount of water added is 88 parts, let it absorb water and moisten, and rehydrate for 15 minutes. During the rehydration period, keep stirring;

[0037] (2) Dehydration: The rehydrated soybean tissue protein is dehydrated in a special dehydrator, and the water content after dehydration is 23%;...

Embodiment 3

[0044]A vegetarian ham sausage, in parts by weight, its components are: 15 parts of soybean tissue protein, 24 parts of ice water, 7.5 parts of vegetable oil, 1.2 parts of konjac powder, 3.0 parts of protein powder, 1.8 parts of modified starch, 0.9 parts of salt , 0.4 parts of white sugar, 0.14 parts of monosodium glutamate, 0.10 parts of I+G, 0.15 parts of vegetarian meat essence, 0.6 parts of whey protein, 0.6 parts of soy sauce powder, 0.09 parts of caramel pigment, and 0.03 parts of TBHQ.

[0045] The above-mentioned vegetarian ham sausage is realized through the following steps:

[0046] (1) Rehydration: Add 15 parts of soybean tissue protein into water at 22°C, the amount of water added is 70 parts, let it absorb water and moisten, and rehydrate for 23 minutes. During the rehydration period, keep stirring;

[0047] (2) Dehydration: The rehydrated soybean tissue protein is dehydrated in a special dehydrator, and the water content after dehydration is 21%;

[0048] (3) S...

technical field

[0001] The invention belongs to the field of ham sausage processing, and in particular relates to a vegetarian ham sausage and a preparation method thereof. Background technique

[0002] Textured soybean protein is made by mixing defatted soybeans, 70% protein soybean powder, isolated soybean protein, etc. with water, food additives, etc., after crushing, stirring, heating and direct steam enhanced pretreatment, and then mixed and extruded by an extrusion extruder. During the extrusion process, chemical actions such as raw material sterilization, protein organization, starch conversion, and enzyme passivation occurred, as well as processing such as melting, high temperature, cooling, and drying. Food composed of fibrin and similar to the structure of meat products, commonly known as vegetarian meat. The textured soybean protein formed by machine extrusion has a certain fiber and porous structure. The fiber structure endows the textured soybean protein with g...

Examples

Embodiment 1

[0024] A vegetarian ham sausage, in parts by weight, its components are: 10 parts of soybean tissue protein, 20 parts of ice water, 5 parts of vegetable oil, 0.9 parts of konjac powder, 2.5 parts of protein powder, 1.5 parts of modified starch, 0.6 parts of table salt , 0.2 parts of white sugar, 0.08 parts of monosodium glutamate, 0.05 parts of I+G, 0.12 parts of vegetarian meat essence, 0.4 parts of whey protein, 0.4 parts of soy sauce powder, 0.07 parts of caramel pigment, and 0.02 parts of TBHQ.

[0025] The above-mentioned vegetarian ham sausage is realized through the following steps:

[0026] (1) Rehydration: Add 10 parts of soybean tissue protein into water at 20°C, the amount of water added is 35 parts, let it absorb water and moisten, and rehydrate for 30 minutes. During the rehydration period, keep stirring;

[0027] (2) Dehydration: The rehydrated soybean tissue protein is dehydrated in a special dehydrator, and the water content after dehydration is 20%;

[0028] ...

Embodiment 2

[0034] A vegetarian ham sausage, in parts by weight, whose components are: 20 parts of textured soybean protein, 32 parts of ice water, 10 parts of vegetable oil, 1.5 parts of konjac powder, 3.8 parts of protein powder, 2.0 parts of modified starch, and 1.3 parts of table salt , 0.6 parts of white sugar, 0.20 parts of monosodium glutamate, 0.12 parts of I+G, 0.17 parts of vegetarian meat essence, 0.8 parts of whey protein, 0.8 parts of soy sauce powder, 0.13 parts of caramel pigment, and 0.04 parts of TBHQ.

[0035] The above-mentioned vegetarian ham sausage is realized through the following steps:

[0036] (1) Rehydration: Add 20 parts of soybean textured protein into water at 25°C, the amount of water added is 88 parts, let it absorb water and moisten, and rehydrate for 15 minutes. During the rehydration period, keep stirring;

[0037] (2) Dehydration: The rehydrated soybean tissue protein is dehydrated in a special dehydrator, and the water content after dehydration is 23%;...

Embodiment 3

[0044]A vegetarian ham sausage, in parts by weight, its components are: 15 parts of soybean tissue protein, 24 parts of ice water, 7.5 parts of vegetable oil, 1.2 parts of konjac powder, 3.0 parts of protein powder, 1.8 parts of modified starch, 0.9 parts of salt , 0.4 parts of white sugar, 0.14 parts of monosodium glutamate, 0.10 parts of I+G, 0.15 parts of vegetarian meat essence, 0.6 parts of whey protein, 0.6 parts of soy sauce powder, 0.09 parts of caramel pigment, and 0.03 parts of TBHQ.

[0045] The above-mentioned vegetarian ham sausage is realized through the following steps:

[0046] (1) Rehydration: Add 15 parts of soybean tissue protein into water at 22°C, the amount of water added is 70 parts, let it absorb water and moisten, and rehydrate for 23 minutes. During the rehydration period, keep stirring;

[0047] (2) Dehydration: The rehydrated soybean tissue protein is dehydrated in a special dehydrator, and the water content after dehydration is 21%;

[0048] (3) S...