Preparation process of soybean drawing protein recombinant bamboo shoots

Abstract

The invention discloses a preparation technology of a soybean drawing protein recombinant bamboo shoot, which comprises the following steps: firstly, selecting a soybean drawing protein and a dried bamboo shoot raw material; soaking the textured soybean protein, cutting the textured soybean protein into required shapes, soaking the dried bamboo shoots, and cutting the dried bamboo shoots into proper sizes; uniformly mixing the two according to a certain proportion for seasoning; kneading and forming, and loading into a fixed mold; quick-freezing and demolding at the temperature of minus 37 DEG C or below; and frying, shaping, re-frying, taking out, cooling, packaging, sterilizing at high temperature, and warehousing after passing inspection. The soybean drawing protein recombinant bamboo shoot adopting the technical process disclosed by the invention can realize industrial batch production, is crisp and tender in taste, has a muscle texture, is convenient to produce and process, is matched with seasoning technologies of different proportions, ensures the taste diversity, can be used as a snack for resting, and meets the requirements of modern pace of life.

Description

Technical Field

[0001] The patent of this invention relates to the field of agricultural product processing, specifically a preparation process of soybean protein recombinant bamboo shoots. Background Art

[0002] The bamboo shoot dried tofu sold on the market is generally made of soy protein and bamboo shoots. The semi-finished soy protein is soaked, fried, and then marinated. The bamboo shoots are manually stuffed into the soy protein. After frying or constant temperature drying, the soy protein has the texture of meat and the crispness of bamboo shoots. The production of this process requires a lot of manpower, and the daily output is limited. It is not adaptable to the fully automatic processing equipment of modern factories, and more manpower will increase the probability of foreign matter being introduced during the operation. For this reason, we propose a product preparation process that recombines soy protein and bamboo shoots. On the basis of ensuring the taste, it reduces labor costs, increases daily output, and adapts to modern factory production. Summary of the invention

[0003] The purpose of the present invention is to provide a preparation process of soybean filament protein recombinant bamboo shoots to solve the problems of intensive labor and low production capacity in the processing process, while reducing the possibility of foreign matter being introduced into the process and ensuring the unique flavor and taste of the product.

[0004] To achieve the above object, a preparation process of soybean protein recombinant bamboo shoots is provided in the present invention through the following technical solutions: The technical process of soybean protein reconstructed bamboo shoots is as follows: (1) Soy protein: a protein product with a texture similar to muscle fiber, made from soy protein isolate as the main raw material and processed through a special process. It can be in the form of blocks, cubes, or strips. (2) Soaking the soy protein: Soak the soy protein in cold water for 1-3 hours, add 500g-2000g of water for every 100g of soy protein, and cut the soaked soy protein into cubes of uniform size using a machine, with a side length of 5mm-20mm.

[0005] (3) Selection of bamboo shoots: To ensure the taste of bamboo shoots, choose dried bamboo shoots, which can be red dried bamboo shoots, Shouzhu dried bamboo shoots, Lei dried bamboo shoots, Ma dried bamboo shoots, small bamboo dried bamboo shoots, etc. (4) Pretreatment of bamboo shoots: After soaking, the dried bamboo shoots are cut into dices of the same size as the fibrous soy protein dices; (5) Premixing: Soy protein diced and bamboo shoot diced are mixed in a certain proportion, the proportion of bamboo shoots can be 5%-35%, the proportion of soy protein diced can be 95%-65%, and the total proportion of the two is 100%. For each 100g mixture, add 5-15% soy protein isolate, 0-10% soy sauce, 0-8% white sugar, 1-2% edible salt, 0-3% monosodium glutamate, 0-3% spices, 5-15% cornstarch, and 0-0.3‰ flavors and spices; (6) Molding: Knead the premixed soy protein diced bamboo shoots into shape, put them into a fixed mold for molding, and apply oil to the bottom of the mold for easy demoulding; (7) Quick freezing: The formed soy protein diced bamboo shoots are quickly frozen below -35°C for demolding; (8) Frying: Fry the demolded filamentous soy protein bamboo shoots into shape at a frying temperature of 170-220° C. for 2-10 min, remove from the mold and drain for 2-5 min, then fry again for 2-5 min and remove; (9) Packaging and sterilization: After bagging and sealing, high-temperature sterilization is performed at a temperature of 115-121°C for 20-45 minutes to obtain soy protein reconstituted bamboo shoots with a meaty texture and the crispness of bamboo shoots. The bamboo shoots can be eaten immediately after opening the bag, meeting the needs of travel, office work, and leisure.

[0006] Compared with the prior art, the present invention has the following beneficial effects: The soy protein recombinant bamboo shoots produced by the technical process of the present invention can achieve the characteristics of easy operation, reduced labor costs, crisp and tender taste and meaty chewiness. The technical process uses recombinant technology to retain the muscle taste of soy protein and the crispness of bamboo shoots. At the same time, it can meet the requirements of mechanized molding, reduce manual participation, and reduce the possibility of microorganisms and foreign matter being introduced into the finished product. Soy protein is cheaper than conventional meat products and can be stored in the form of dry products. It can be produced all year round without being affected by the season. Soy protein has rich nutritional components such as protein and amino acids, and is matched with the high dietary fiber of bamboo shoots to meet the needs of people who lose weight and vegetarians. The soy protein recombinant bamboo shoots produced by this technology are modulated with secret seasonings and fried to make them more meaty and chewy. Compared with traditional bamboo shoot dried tofu, they are drier and more fragrant and taste better. BRIEF DESCRIPTION OF THE DRAWINGS

[0007] Attached Figure 1 A simplified technical flow chart of the present invention Implementation

[0008] The present invention is further described in detail below in conjunction with specific embodiments: The production process of soybean protein recombinant bamboo shoots is as follows: first, select raw materials, such as soybean protein cubes (side length 5mm) and big red bamboo shoots; soak the soybean protein cubes in cold water at a water volume of 1:100 for 1 hour, drain and set aside, add water at a water volume of 1:10 for pre-cooking for 10 minutes, desalt and cool, cut into bamboo shoot cubes of about 5mm by machine, and then add water at a material-water ratio of 1:5 for pre-cooking and soaking, drain the soaked bamboo shoot cubes and set aside; mix the drained soybean protein cubes and bamboo shoot cubes in a ratio of 5:1, add 10% soybean protein isolate, 2% light soy sauce, 4% white sugar, 1.5% edible salt, 1% monosodium glutamate, 1% spices, 5% cornstarch, and 0.2‰ flavors and spices to every 100 parts of the mixture, mix evenly and set aside; knead the mixed soybean protein bamboo shoots with a machine to shape, squeeze them into a mold for quick freezing, the mold size is 2.5cm×5cm, and edible oil is applied to the bottom of the mold for easy demoulding. The soy protein recombinant bamboo shoots in the mold are frozen in a double spiral quick freezer (-37℃), demolded after freezing, and the semi-finished products are stored or fried directly at 210℃ oil temperature for 5 minutes, removed from the pan and drained for 3 minutes, and then fried again for 2 minutes, and packaged after vacuum cooling; the packaging, sealing, sterilization and inspection are passed before storage.

[0009] The above are only preferred feasible embodiments of the present invention, and the protection scope of the present invention is not limited thereto. Any modification or application made according to the above embodiments shall fall within the protection scope of this technical solution.

Claims

1. A preparation process of soybean protein recombinant bamboo shoots, characterized in that: The method comprises the following steps: (1) soaking the soy protein and dicing or not; (2) soaking the dried bamboo shoots and dicing them; (3) mixing the soy protein and bamboo shoots in proportion and adding seasonings; (4) kneading the premixed soy protein and bamboo shoots into shapes and putting them into molds for shaping; (5) quick freezing and demoulding; and (6) frying, packaging and sterilization.

2. The preparation process of soybean protein recombinant bamboo shoots according to claim 1, characterized in that: The soy protein is a protein product with a texture similar to muscle fiber, which is made from soy protein isolate as the main raw material through a special process and can be in the form of blocks, cubes and strips.

3. The preparation process of soybean protein recombinant bamboo shoots according to claim 1, characterized in that: The dried bamboo shoots are red dried bamboo shoots, longevity bamboo dried bamboo shoots, thunder bamboo dried bamboo shoots, hemp bamboo dried bamboo shoots, small bamboo dried bamboo shoots and the like.

4. The preparation process of soybean protein recombinant bamboo shoots according to claim 1, characterized in that: The ratio of the dried bamboo shoots is 5%-35%, the ratio of the soy filamentous protein is 95%-65%, and the total ratio of the two is 100%. For each 100g mixture, 5-15% soy protein isolate, 0-10% light soy sauce, 0-8% white sugar, 1-2% edible salt, 0-3% monosodium glutamate, 0-3% spices, 5-15% cornstarch, and 0-0.3‰ flavors and spices are added.

5. The preparation process of soybean protein recombinant bamboo shoots according to claim 1, characterized in that: The premixed soybean protein shoots are placed into a fixed mold for forming, and are quickly frozen and demoulded at a temperature below -35°C.

6. The preparation process of soybean protein recombinant bamboo shoots according to claim 1, characterized in that: The soy protein bamboo shoots are shaped by frying after demoulding, the frying temperature is 170-220°C, the frying time is 2-10min, the oil draining time is 2-5min, and then re-frying is performed for 2-5min.

7. The process for preparing the reconstituted soybean protein bamboo shoots according to claim 1, characterized in that: The high temperature sterilization temperature of the soy protein recombinant bamboo shoots is 115-121° C. and the time is 20-45 minutes.

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