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Steamed bean curd rolls and preparation method thereof

A technology of vegetarian chicken and silk-drawn protein is applied in the fields of food processing, vegetarian chicken and its preparation.

Inactive Publication Date: 2018-01-09
山东御馨生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Vegetarian products processed by existing technology do not use vegetable silk protein to process vegetarian chicken

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] (1) Raw material processing: Put 400 grams of vegetable silk protein into 1400 grams of 60℃ warm water and soak for 45 minutes; after rehydration, use a mechanical blunt knife to remove the wire at a speed of 1500 rpm for 2 minutes.

[0028] (2) Production of soy protein isolate emulsified cream:

[0029] Put 330 grams of ice water into the chopping pot. Add 60 grams of soy protein isolate and stir at low speed for 1.5 minutes. Add 120 grams of corn oil for emulsification and chop at high speed for 3 minutes. Add 40 grams of denatured tapioca starch and 18 grams of gluten, chop at low speed for 20 seconds, then change to high speed for 1 min.

[0030] (3) Mixing: Add the disassembled drawn silk protein silk and soy protein isolate emulsifying cream to the mixing tank, and add 3.9 grams of non-dairy creamer, 15 grams of egg white powder, 0.4 grams of lemon yellow, 5 grams of I+G, chicken Ointment essence 5 grams, salt 8 grams, sugar 8 grams, monosodium glutamate 9 grams, etc...

Embodiment 2

[0037] (1) Raw material processing: Put 600 grams of vegetable silk protein into 2200 grams of 60°C warm water and soak for 45 minutes; after rehydration, the speed of the machine is 1500rpm and the time is 2 minutes.

[0038] (2) Production of soy protein isolate emulsified cream:

[0039] Put 330 grams of ice water into the chopping pot. Add 60 grams of soy protein isolate and stir at low speed for 1.5 minutes. Add 150 grams of corn oil for emulsification and chop at high speed for 3 minutes. Add 50 grams of denatured tapioca starch and 20 grams of gluten, chop at low speed for 20 seconds, then change to high speed for 1 min.

[0040] (3) Mixing: In the mixing tank, add the separated drawn silk protein silk and soy protein isolate emulsified cream to mix, and add 59 grams of non-dairy creamer, 20 grams of egg white powder, 0.5 grams of lemon yellow, 5 grams of I+G, chicken Ointment essence 6 grams, salt 9 grams, sugar 9 grams, monosodium glutamate 10 grams. Add 6 grams of water...

Embodiment 4

[0049] The difference between Example 4 and Example 1 lies in the fact that after the rehydration treatment of the plant silk protein of the present invention, the silk is not broken. As a result, the plant silk protein without the silk cannot be made into a shaped product.

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PUM

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Abstract

The invention relates to steamed bean curd rolls and a preparation method thereof. Soybean wire drawing protein is used as main raw materials, and soy protein isolate, corn oil, tapioca starch, vitalwheat gluten and the like are used as auxiliary raw materials, through processing technologies of performing rehydration treatment on the soybean wire drawing protein, performing emulsifying on the soy protein isolate, performing material mixing, performing cooking and shaping, performing vacuum packing, performing sterilizing, performing external spreading for cooling, removing water and the like, simulated meat products are made. The steamed bean curd rolls have the characteristics of being low in cholesterol, high in protein content and nutritive. The steamed bean curd rolls also have the characteristics of being good in mouth feel, fragrant, tender and pure in taste, and when being chewed, the steamed bean curd rolls can have the feeling of chicken meat, and have the taste sense of thechicken meat.

Description

Technical field [0001] The invention belongs to the technical field of food processing, and relates to a food processing method, specifically a vegetarian chicken and a preparation method thereof. Background technique [0002] In recent years, with the improvement of people's living standards, there has been a great demand for food quality and nutritional intake. The emergence of vegetarian products with shapes similar to animals has met many people's requirements for these aspects. [0003] Plant silky protein is made of soybean low-temperature soybean meal and soybean protein concentrate as the main raw materials. After extrusion, expansion, heat treatment and other means, the raw material of vegetarian products is processed with a taste similar to meat. Plant silk protein is rich in protein and has high nutritional value. [0004] Processing plant silk protein into beef-like vegetarian products through modern food processing technology has a cost advantage on the one hand, and c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02
Inventor 岳坤林高飞宋恒祥刘兆辉邵波裴守军
Owner 山东御馨生物科技股份有限公司
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