Preparation method of fruit and vegetable plant base sausage

Abstract

The invention discloses a fruit and vegetable plant base sausage and a preparation method thereof, and belongs to the technical field of bean product processing. The fruit and vegetable plant base sausage is prepared from 11-13 parts of soybean protein isolate, 35-40 parts of ice, 26-29 parts of water, 4-8 parts of red dates, 3-5 parts of carrots, 6-8 parts of corn, 6-8 parts of soybean oil, 12-15parts of chicken cream, 0.1-0.3 part of sweet corn essence, 3-5 parts of modified starch, 0.3-0.5 part of edible salt, 0.6-0.9 part of monosodium glutamate and 0.2-0.4 part of glutamine transaminasethrough the processes of burdening, chopping, sausage filling, curing and the like. The liquid glutamine transaminase and the acetate modified starch are combined, so that a sausage casing and an internal product are combined more tightly, the internal structure and the external structure are uniform and consistent, and after specific curing, the fruit and vegetable plant base sausage is free of water return within the shelf life. The problem that water is easy to return after sausage casings and contents of soybean protein isolate products in the industry are separated and stored for a periodof time is solved. Meanwhile, fruits and vegetables such as red dates, carrots and corns are added into the fruit and vegetable plant base sausage, so that the problem that the medium plant base sausage is lack of trace elements and nutrition is solved.

Description

technical field [0001] The invention relates to a method for preparing a plant-based leisure bean product, in particular to a fruit and vegetable plant-based sausage and a preparation method thereof, belonging to the technical field of bean product processing. Background technique [0002] Textured soybean protein is a high-protein cholesterol-free food obtained by processing soybean textured protein with a certain technology, with a protein content of more than 60%. In terms of nutritional value, it can be equivalent to animal protein, and in terms of genetic structure, it is also the closest to human amino acids, so it is the most nutritious plant protein, and has a good edible health effect on hypertension, diabetes, cardiovascular disease, obesity, etc. . Due to the good water absorption and oil retention of soybean textured protein, its color is golden, the taste is fresh and delicate, it has a meat-like tissue structure and toughness, the taste is like meat, and the t...

AI Technical Summary

Problems solved by technology

[0005] In view of the above characteristics, the present invention provides a method for making fruit and vegetable vegetable-based sausages. The fruit-vegetable vegetable-based sausages produced by the invention are combined with transglutaminase and modified starch to achieve a tight fit between the casing and the contents, and store in There has been no return of water for 9 months, which solves the problem that casings are easy to separate from the contents in the industry and easy to return to water after a period of storage

The fruit and vegetable plant base made by this invention adds fruits and vegetables such as red dates, carrots, and corn to the product to solve the problem of lack of trace elements and nutrition in the plant base

Images