Soybean filament drawing protein vegetarian ham and preparation method thereof

Abstract

The invention belongs to the fields of foods and food processing and particularly relates to a soybean filament drawing protein vegetarian ham and a preparation method thereof. The soybean filament drawing protein vegetarian ham is prepared from soybean filament drawing proteins, vegetable oil, konjak particles, modified starch, vital gluten, table salt, white granulated sugar, soy sauce, edible gum, a vegetarian meat essence, glutamine transaminase, a sorghum pigment and ice water through the processes of preparation of the konjak particles, pretreatment of the soybean filament drawing proteins, the raw material mixing and stirring, sausage filling and formation, hot air drying, stewing, freezing and the like. The raw material formula and production process of the soybean filament drawingprotein vegetarian ham are improved and optimized, the soybean filament drawing proteins are preprocessed in the earlier period, and the later-period stirring process is regulated and controlled, sothat the processed vegetarian ham has fine taste, good elasticity, tenacity and chewing feeling and does not have beany flavor, and a section is silky.

Description

technical field [0001] The invention belongs to the field of food and food processing, and in particular relates to a soybean silk protein ham and a preparation method thereof. Background technique [0002] Vegetarian ham is a kind of vegetarian sausage food made of soy products as the main raw material. It is often used as raw material for further cooking and processing, and can be processed in various forms such as frying, roasting, and rinsing. Because it does not contain animal ingredients, has high nutritional value, and has the chewy feeling of meat, it is sought after by many vegetarian lovers. [0003] At present, the raw materials for making vegetarian ham are mainly soybean protein isolate and soybean textured protein, and most of the vegetarian ham production processes use soybean protein isolate and soybean textured protein together. For example, a patent application (CN201610964235.1) discloses a simulation The production method of vegetarian ham sausage is pre...

AI Technical Summary

Problems solved by technology

However, when soybean protein isolate and soybean protein isolate are used as composite raw materials to produce vegetarian ham products, due to the different characteristics of soybean protein isolate and soybean protein isolate, the requirements for processes and equipment are different, and it is generally necessary to combine chopping and stirring. , if only stirring is performed, the soy protein isolate will not be stirred evenly and the gelatinity will not be strong; but if only chopping is performed, the silky texture of the soy protein will be destroyed, and the fleshy feeling of the product will be reduced, resulting in a decline in the quality of the final product

On the one hand, this type of method increases the production process, resulting in more processing steps, complex processes, increased difficulty in production control, and high production costs; , thereby affecting product quality

[0005] There are also technicians who try not to use soybean protein isolate and soybean textured protein compound raw materials, only use soybean textured protein as the main raw material to make vegetarian ham products, but because the protein content in soybean textured protein is low, only about 60%, and its unique The network structure reduces the ductility of the product, making the plain ham prepared with it as the main raw material have poor elasticity, toughness, and poor taste, which cannot meet the needs of most consumers. Not only that, because soybean textured protein beany It has a strong smell, and its beany smell cannot be covered by other flavors, so it should not be added too much during use, and its use as a raw material alone is limited

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