CN113662086B - Vegetable protein meat pie and preparation method thereof - Google Patents
Vegetable protein meat pie and preparation method thereof Download PDFInfo
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- CN113662086B CN113662086B CN202110974906.3A CN202110974906A CN113662086B CN 113662086 B CN113662086 B CN 113662086B CN 202110974906 A CN202110974906 A CN 202110974906A CN 113662086 B CN113662086 B CN 113662086B
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/225—Texturised simulated foods with high protein content
- A23J3/227—Meat-like textured foods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/26—Working-up of proteins for foodstuffs by texturising using extrusion or expansion
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A23L3/3571—
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/46—Addition of dyes or pigments, e.g. in combination with optical brighteners using dyes or pigments of microbial or algal origin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Inorganic Chemistry (AREA)
- Dispersion Chemistry (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention particularly relates to a vegetable protein meat pie and a preparation method thereof, belonging to the technical field of food processing, wherein the vegetable protein meat pie comprises the following components in parts by mass: 45-65 parts of vegetable protein meat, 9-18 parts of ice water, 9-14 parts of corn starch, 4-6 parts of carrot, 4-6 parts of purple cabbage, 4-6 parts of onion, 9-14 parts of egg liquid, 1.5-2.5 parts of protein powder, 0.2-0.4 part of five spice powder, 0.2-0.4 part of natural monascus red pigment, 0.5-1.0 part of salt, 0.5-1.0 part of white sugar, 1.0-2.0 parts of cooking wine, 0.2-0.4 part of composite phosphate and 0.2-0.4 part of carrageenan. The manufacturing method comprises the following steps: cleaning raw materials, mincing, preparing pickling solution, pickling, stirring, freezing, molding and curing. The vegetable protein meat patties have good texture, taste and flavor, have the advantages of rich vegetable protein, essential amino acid, vitamins and the like and low fat and cholesterol content, can effectively reduce the probability of suffering from obesity, hypertension, hyperlipidemia, diabetes mellitus, cancer and other chronic diseases, and can also meet the requirements of vegetarian consumers.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a vegetable protein meat patties and a preparation method thereof.
Background
The disclosure of this background section is only intended to increase the understanding of the general background of the invention and is not necessarily to be construed as an admission or any form of suggestion that this information forms the prior art already known to those of ordinary skill in the art.
The prepared meat product is also called as a prefabricated meat product, and is a non-instant meat product which is prepared by taking livestock and poultry meat as a main raw material, adding seasonings and other auxiliary materials after primary processing through mincing or cutting, and carrying out one or more of processing modes such as seasoning, pickling, rolling, sizing, powder wrapping, forming, hot processing and the like. The Chinese conditioning meat products mainly comprise quick-frozen conditioning meat products, and mainly comprise seasoning meat balls, meat cakes, steaks and the like. The prepared meat product is not only concerned by manufacturers, but also popular with more and more consumers due to the advantages of various kinds, convenient eating, balanced nutrition, convenient storage and transportation, etc. Meat patties are becoming popular as a product of conditioned meat in the market place in a large share. The meat pie mainly takes animal meat as a raw material, contains more fat and cholesterol, and the intake of excessive fat and cholesterol can have adverse effects on human health, not only can cause obesity of the body, but also can increase the probability of suffering from various diseases such as hypertension, diabetes, dyslipidemia, cardiovascular and cerebrovascular diseases, cancers and the like. With the continuous improvement of the living standard of people, more and more people pursue nutrition and healthy reasonable diet, and the traditional meat patties can not meet the demands of people. Therefore, on the premise of ensuring pleasant taste and flavor brought by the meat pie products, the processing conditions are improved by optimizing the product formula so as to reduce the content of fat and cholesterol, and the development of a nutrient and healthy vegetarian meat pie is a great hot spot in the research of the current food health field.
The vegetable protein meat is a meat-like product with meat characteristics, which is developed for replacing traditional meat, and has the health advantages of relatively low production cost, rich unsaturated fatty acid content, low fat and cholesterol content and the like, is easily accepted by consumers, and has wide market prospect. The processing mode of the vegetable protein meat in China is mainly low-moisture extrusion at present, the low-moisture extruded vegetable protein meat is used for producing substitutes of various meat products, and the simulation of the low-moisture extruded vegetable protein meat to the animal meat is remained on the aspect of shape, so that the product is easy to loosen in the thawing or heating process, and the quality, the flavor and the taste of the product do not reach the animal meat level. Meanwhile, the traditional frying process can enable the product to absorb excessive grease, can cause hyperlipidemia and high cholesterol, and the fried food can generate cancerogenic substances so as to endanger human health.
Disclosure of Invention
Based on the technical problems existing in the prior art, the vegetable protein meat pie and the preparation method thereof are provided by optimizing the product formula and improving the processing technology, and the vegetable protein meat pie is reasonable in raw material proportion, high in vegetable protein content, low in fat and cholesterol content, simple and easy to operate in process, and good in taste, flavor, viscoelasticity, color stability and formability.
In order to achieve the technical purpose, the invention adopts the following technical scheme:
in a first aspect of the invention, a vegetable protein meat patty is provided, which is prepared from the following raw materials in parts by weight: 45-65 parts of vegetable protein meat, 9-18 parts of ice water, 9-14 parts of corn starch, 4-6 parts of carrot, 4-6 parts of purple cabbage, 4-6 parts of onion, 9-14 parts of egg liquid, 1.5-2.5 parts of protein powder, 0.2-0.4 part of five spice powder, 0.2-0.4 part of natural monascus red pigment, 0.5-1.0 part of salt, 0.5-1.0 part of white sugar, 1.0-2.0 parts of cooking wine, 0.2-0.4 part of composite phosphate and 0.2-0.4 part of carrageenan.
The vegetable protein meat pie takes the high-moisture extruded vegetable protein meat as the main raw material, has balanced nutrition components and low fat and cholesterol content, meets the current healthy diet requirements of people, and has the fiber structure, color, taste and flavor of animal meat.
In a second aspect of the present invention, there is provided a method for preparing a vegetable protein meat patties, comprising:
respectively cleaning vegetable protein meat, carrot, purple cabbage and onion, and draining water for later use;
mincing vegetable protein meat into meat emulsion to form vegetable protein meat emulsion;
chopping radix Dauci Sativae, purple cabbage and Bulbus Allii Cepae into paste respectively to obtain radix Dauci Sativae paste, purple cabbage paste and Bulbus Allii Cepae paste;
mixing salt, white sugar, cooking wine, composite phosphate, carrageenan and ice water to form pickling solution;
adding the pickling liquid into the vegetable protein meat emulsion, uniformly mixing, and standing to obtain pickled meat emulsion;
sequentially adding corn starch, carrot paste, purple cabbage paste, onion paste, egg liquid, protein powder, spice powder and natural monascus red pigment into the cured meat paste, and uniformly mixing to obtain a mixture;
putting the mixture into a mould for cold forming to obtain a formed meat pie;
and frying the formed meat patties to obtain the vegetable protein vegetarian meat patties.
The moisture and protein content of vegetable protein meat has a great influence on the texture, mouthfeel and flavor thereof. In order to obtain high-quality vegetable protein meat patties, the application adopts high-moisture extruded vegetable protein meat as a main raw material, and simultaneously, in order to avoid the reduction of quality such as taste and the like of products caused by moisture and protein loss in the pickling and mixing processing processes, water-absorbing and water-retaining auxiliary materials or hydrophilic colloids such as compound phosphate, carrageenan, egg liquid, protein powder and the like are tried to be added independently so as to further improve the water-retaining property and the protein content of the vegetable protein meat patties, but two indexes such as the water-retaining property and the protein content are difficult to be considered well. For this reason, the inventors have found through long-term research analysis and extensive experiments that: the adhesive force between the high-moisture extruded vegetable protein meat and the auxiliary materials can be well improved by adopting the design of double water retention of the auxiliary materials and the pickling liquid, so that the whole raw materials are better in agglomerating property, and the prepared vegetable protein meat patties are good in water retention, higher in protein and obviously improved in texture, taste and flavor.
The invention adopts the air fryer to carry out heat treatment, thereby reducing the harm caused by the traditional frying process.
In a third aspect of the invention, there is provided the use of any one of the vegetable protein meat patties in the food field.
The invention has the beneficial effects that:
(1) The vegetable protein meat is added to replace animal meat, so that the texture, taste and flavor of the animal meat are ensured, the energy consumption generated when livestock is raised can be reduced, and the global warming pressure is relieved. The vegetable protein meat also has the advantages of high vegetable protein, amino acid and vitamin content, low fat and cholesterol content and the like, not only meets the intake of nutrient elements by people, but also avoid obesity, three highs and other diseases caused by eating animal meat, and has a similar mouthfeel and flavor to animal meat, especially appreciated by vegetarian sense.
In the pickling process of vegetable protein meat, the composite phosphate is combined with metal ions to release polar groups which can be combined with water in a protein structure, so that the water retention performance of the vegetable protein meat is improved, carrageenan and protein form uniform gel, and the water retention and the juice loss can be reduced. The corn starch and the protein powder have strong water absorption, and the water retention of the product can be improved and the loose structure of the product can be improved by adding the corn starch and the protein powder in the molding process of the vegetable protein and meat patties. Meanwhile, the corn starch can increase the yield and reduce the storage loss rate and the cost. The protein powder can improve amino acid composition and flavor. The natural monascus red pigment can endow meat cakes with good color and flavor, and inhibit the growth of harmful microorganisms so as to prolong the shelf life. Carrot, onion and purple cabbage are rich in various vitamins such as carotene, anthocyanin and the like and dietary fibers, and have the functions of resisting aging, promoting digestion and absorption and improving human immunity.
(2) The invention has the advantages of healthy and low-fat raw material composition, simple processing mode operation, low production cost and the like.
Detailed Description
It should be noted that the following detailed description is exemplary and is intended to provide further explanation of the invention. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.
The vegetable protein meat is used for replacing animal meat as a raw material, and corn starch, composite phosphate, carrageenan, protein powder, natural monascus red pigment, carrot, onion, purple cabbage and other auxiliary materials are added to prepare the vegetable protein meat cake.
In view of the above, the invention provides a vegetable protein meat patties and a preparation method thereof.
According to the invention, a vegetable protein meat patty and a preparation method thereof are provided. The raw materials comprise vegetable protein meat, ice water, corn starch, carrot, purple cabbage, onion, egg liquid, protein powder, spice powder, natural monascus red pigment, salt, white sugar, cooking wine, composite phosphate and carrageenan.
Further, the vegetable protein meat patties and the preparation method thereof are prepared from the following raw materials in parts by weight: 45-65 parts of vegetable protein meat, 9-18 parts of ice water, 9-14 parts of corn starch, 4-6 parts of carrot, 4-6 parts of purple cabbage, 4-6 parts of onion, 9-14 parts of egg liquid, 1.5-2.5 parts of protein powder, 0.2-0.4 part of five spice powder, 0.2-0.4 part of natural monascus red pigment, 0.5-1.0 part of salt, 0.5-1.0 part of white sugar, 1.0-2.0 parts of cooking wine, 0.2-0.4 part of composite phosphate and 0.2-0.4 part of carrageenan.
Further, a preparation method of the vegetable protein meat patties comprises the following steps:
(1) Cleaning of raw materials
Cleaning vegetable protein meat, carrot, purple cabbage and onion, draining water, and refrigerating at 4deg.C
(2) Mincing
The vegetable protein meat is minced into meat paste by a meat grinder with a sieve plate and a hole-leaking aperture of 2-3 mm, and carrot, purple cabbage and onion are respectively put into a chopping mixer to be chopped into mud for standby.
(3) Preparing pickling liquid
Mixing salt, white sugar, cooking wine, composite phosphate and ice water to form a pickling solution;
(4) Pickling
Adding pickling liquid into the minced vegetable protein meat paste, uniformly stirring, standing and pickling for 2 hours for flavoring;
(5) Stirring
Placing the cured meat emulsion in a stirrer, sequentially adding corn starch, carrot, purple cabbage, onion, egg liquid, protein powder, five spice powder and natural monascus red pigment, stirring and mixing at a rotating speed of 20r/min for 6-8min, wherein the central temperature cannot exceed 10 ℃ during discharging;
(6) Freezing and shaping
Placing the stirred mixture into a special mold for molding, wherein the mass of each meat pie is 60+/-0.5 g, detecting bad shape, and freezing for 2 hours at-18 ℃;
(7) Cooking
Placing the meat patties into an air fryer, and frying at 160-180deg.C for 8-12min to obtain vegetable protein meat patties.
Further, the formula and the preparation method of the vegetable protein meat are as follows:
the vegetable protein meat consists of the following raw materials in parts by weight: 45-50 parts of water, 40-45 parts of soy protein isolate, 2-5 parts of rapeseed oil, 2-4 parts of starch, 1-1.5 parts of methyl cellulose, 1-1.5 parts of Arabic gum, 0.1-0.2 part of beet powder, 0.1-0.2 part of soy hemoglobin, 2-3 parts of natural spice, 1-2 parts of white granulated sugar, 2-3 parts of salt and 0.2-0.5 part of garlic powder.
The preparation method of the vegetable protein meat comprises the following steps:
1) Mixing the raw materials: the formula raw materials are uniformly mixed in a stirrer
2) Feeding: the mixture is input through a feeding port of the double-screw extrusion equipment, and the feeding speed is 10-12 g/min.
3) Extruding: the mixed materials are conveyed forwards through double screws and extruded, the extrusion temperature is 150-160 ℃, and the screw rotating speed is 90-120 r/min.
4) Cutting: cutting the extruded product into vegetable protein meat products of uniform size.
The invention will now be described in further detail with reference to the following specific examples, which should be construed as illustrative rather than limiting.
In the following examples, the recipe and preparation method of vegetable protein meat are as follows:
the vegetable protein meat consists of the following raw materials in parts by weight: 48 parts of water, 42 parts of soy protein isolate, 3 parts of rapeseed oil, 3 parts of starch, 1.2 parts of methyl cellulose, 1.2 parts of acacia, 0.15 part of beet powder, 0.15 part of soy hemoglobin, 2.5 parts of natural spice, 1.5 parts of white granulated sugar, 2.5 parts of salt and 0.3 part of garlic powder.
The preparation method of the vegetable protein meat comprises the following steps:
1) Mixing the raw materials: the formula raw materials are uniformly mixed in a stirrer
2) Feeding: the mixture was fed through the feed port of the twin-screw extruder at a feed rate of 12g/min.
3) Extruding: the mixture was fed forward through a twin screw and extruded at 160℃and 120r/min.
4) Cutting: cutting the extruded product into vegetable protein meat products of uniform size.
The invention will now be described in further detail with reference to the following specific examples, which should be construed as illustrative rather than limiting.
Example 1:
the vegetable protein meat patties provided by the embodiment of the invention comprise the following raw materials in parts by weight:
63 parts of vegetable protein meat, 9.6 parts of ice water, 13 parts of corn starch, 0 part of carrot, 0 part of purple cabbage, 0 part of onion, 9.6 parts of egg liquid, 0 part of protein powder, 0.32 part of five spice powder, 0.32 part of natural monascus red pigment, 0.80 part of salt, 0.80 part of white sugar, 1.6 parts of cooking wine, 0.32 part of composite phosphate and 0.32 part of carrageenan.
The vegetable protein meat patties and the preparation method thereof specifically comprise the following steps:
(1) Cleaning of raw materials
Cleaning vegetable protein meat, carrot, purple cabbage and onion, draining water, and refrigerating at 4deg.C
(2) Mincing
The vegetable protein meat is minced into meat paste by a meat grinder with a sieve plate and a hole-leaking aperture of 2-3 mm, and the carrot, the purple cabbage and the onion are respectively put into a chopping mixer to be chopped into mud for standby.
(3) Preparing pickling liquid
Mixing 0.80 parts of salt, 0.80 parts of white sugar, 1.6 parts of cooking wine, 0.32 parts of composite phosphate, 0.32 parts of carrageenan and 9.6 parts of ice water to form a pickling solution;
(4) Pickling
Adding pickling liquid into 63 parts of minced vegetable protein meat paste, uniformly stirring, standing and pickling for 2 hours for flavoring;
(5) Stirring
Placing the cured meat emulsion into a stirrer, sequentially adding 13 parts of corn starch, 0 part of carrot, 0 part of purple cabbage, 0 part of onion, 9.6 parts of egg liquid, 0 part of protein powder, 0.32 part of five spice powder and 0.32 part of natural monascus red pigment, stirring and mixing at a rotating speed of 20r/min for 6 minutes, wherein the central temperature during discharging cannot exceed 10 ℃;
(6) Freezing and shaping
Placing the stirred mixture into a special mold for molding, wherein the mass of each meat pie is 60+/-0.5 g, detecting bad shape, and freezing for 2 hours at-18 ℃;
(7) Cooking
Placing the meat patties into an air fryer, and frying at 180 ℃ for 8min to obtain the vegetable protein meat patties.
Example 2:
the vegetable protein meat patties provided by the embodiment of the invention comprise the following raw materials in parts by weight:
56 parts of vegetable protein meat, 16 parts of ice water, 11 parts of corn starch, 0 part of carrot, 0 part of purple cabbage, 0 part of onion, 13 parts of egg liquid, 2.1 parts of protein powder, 0.28 part of five spice powder, 0.28 part of natural monascus red pigment, 0.70 part of salt, 0.70 part of white sugar, 1.4 parts of cooking wine, 0.28 part of compound phosphate and 0.28 part of carrageenan.
The vegetable protein meat patties and the preparation method thereof specifically comprise the following steps:
(1) Cleaning of raw materials
Cleaning vegetable protein meat, carrot, purple cabbage and onion, draining water, and refrigerating at 4deg.C
(2) Mincing
The vegetable protein meat is minced into meat paste by a meat grinder with a sieve plate and a hole-leaking aperture of 2-3 mm, and the carrot, the purple cabbage and the onion are respectively put into a chopping mixer to be chopped into mud for standby.
(3) Preparing pickling liquid
Mixing 0.70 parts of salt, 0.70 parts of white sugar, 1.4 parts of cooking wine, 0.28 parts of composite phosphate, 0.28 parts of carrageenan and 16 parts of ice water to form a pickling solution;
(4) Pickling
Adding pickling liquid into the minced 56 parts of vegetable protein meat paste, uniformly stirring, standing and pickling for 2 hours for flavoring;
(5) Stirring
Placing the cured meat emulsion into a stirrer, sequentially adding 11 parts of corn starch, 0 part of carrot, 0 part of purple cabbage, 0 part of onion, 13 parts of egg liquid, 2.1 parts of protein powder, 0.28 part of five spice powder and 0.28 part of natural monascus red pigment, stirring and mixing at a rotating speed of 20r/min for 7 minutes, wherein the central temperature during discharging cannot exceed 10 ℃;
(6) Freezing and shaping
Placing the stirred mixture into a special mold for molding, wherein the mass of each meat pie is 60+/-0.5 g, detecting bad shape, and freezing for 2 hours at-18 ℃;
(7) Cooking
Placing the meat patties into an air fryer, and frying at 180 ℃ for 8min to obtain the vegetable protein meat patties.
Example 3:
the vegetable protein meat patties provided by the embodiment of the invention comprise the following raw materials in parts by weight:
53 parts of vegetable protein meat, 13 parts of ice water, 11 parts of corn starch, 5.3 parts of carrot, 0 part of purple cabbage, 0 part of onion, 12 parts of egg liquid, 2.0 parts of protein powder, 0.27 part of five spice powder, 0.27 part of natural monascus red pigment, 0.66 part of salt, 0.66 part of white sugar, 1.3 parts of cooking wine, 0.27 part of composite phosphate and 0.27 part of carrageenan.
The vegetable protein meat patties and the preparation method thereof specifically comprise the following steps:
(1) Cleaning of raw materials
Cleaning vegetable protein meat, carrot, purple cabbage and onion, draining water, and refrigerating at 4deg.C
(2) Mincing
The vegetable protein meat is minced into meat paste by a meat grinder with a sieve plate and a hole-leaking aperture of 2-3 mm, and the carrot, the purple cabbage and the onion are respectively put into a chopping mixer to be chopped into mud for standby.
(3) Preparing pickling liquid
Mixing 0.66 parts of salt, 0.66 parts of white sugar, 1.3 parts of cooking wine, 0.27 parts of composite phosphate, 0.27 parts of carrageenan and 13 parts of ice water to form a pickling solution;
(4) Pickling
Adding pickling liquid into 53 parts of minced vegetable protein meat, uniformly stirring, standing and pickling for 2 hours, and flavoring;
(5) Stirring
Placing the cured meat emulsion into a stirrer, sequentially adding 11 parts of corn starch, 5.3 parts of carrot, 0 part of purple cabbage, 0 part of onion, 12 parts of egg liquid, 2.0 parts of protein powder, 0.27 part of five spice powder and 0.27 part of natural monascus red pigment, stirring and mixing at a rotating speed of 20r/min for 8 minutes, wherein the central temperature during discharging cannot exceed 10 ℃;
(6) Freezing and shaping
Placing the stirred mixture into a special mold for molding, wherein the mass of each meat pie is 60+/-0.5 g, detecting bad shape, and freezing for 2 hours at-18 ℃;
(7) Cooking
Placing the meat patties into an air fryer, and frying at 170 ℃ for 10min to obtain the vegetable protein meat patties.
Example 4:
the vegetable protein meat patties provided by the embodiment of the invention comprise the following raw materials in parts by weight:
53 parts of vegetable protein meat, 13 parts of ice water, 11 parts of corn starch, 0 part of carrot, 0 part of purple cabbage, 5.3 parts of onion, 12 parts of egg liquid, 2.0 parts of protein powder, 0.27 part of five spice powder, 0.27 part of natural monascus red pigment, 0.66 part of salt, 0.66 part of white sugar, 1.3 parts of cooking wine, 0.27 part of composite phosphate and 0.27 part of carrageenan.
The vegetable protein meat patties and the preparation method thereof specifically comprise the following steps:
(1) Cleaning of raw materials
Cleaning vegetable protein meat, carrot, purple cabbage and onion, draining water, and refrigerating at 4deg.C
(2) Mincing
The vegetable protein meat is minced into meat paste by a meat grinder with a sieve plate and a hole-leaking aperture of 2-3 mm, and the carrot, the purple cabbage and the onion are respectively put into a chopping mixer to be chopped into mud for standby.
(3) Preparing pickling liquid
Mixing 0.66 parts of salt, 0.66 parts of white sugar, 1.3 parts of cooking wine, 0.27 parts of composite phosphate, 0.27 parts of carrageenan and 13 parts of ice water to form a pickling solution;
(4) Pickling
Adding pickling liquid into 53 parts of minced vegetable protein meat, uniformly stirring, standing and pickling for 2 hours, and flavoring;
(5) Stirring
Placing the cured meat emulsion into a stirrer, sequentially adding 11 parts of corn starch, 0 part of carrot, 0 part of purple cabbage, 5.3 parts of onion, 12 parts of egg liquid, 2.0 parts of protein powder, 0.27 part of five spice powder and 0.27 part of natural monascus red pigment, stirring and mixing at a rotating speed of 20r/min for 6 minutes, wherein the central temperature during discharging cannot exceed 10 ℃;
(6) Freezing and shaping
Placing the stirred mixture into a special mold for molding, wherein the mass of each meat pie is 60+/-0.5 g, detecting bad shape, and freezing for 2 hours at-18 ℃;
(7) Cooking
Placing the meat patties into an air fryer, and frying at 170 ℃ for 10min to obtain the vegetable protein meat patties.
Example 5:
the vegetable protein meat patties provided by the embodiment of the invention comprise the following raw materials in parts by weight:
53 parts of vegetable protein meat, 13 parts of ice water, 11 parts of corn starch, 0 part of carrot, 5.3 parts of purple cabbage, 0 part of onion, 12 parts of egg liquid, 2.0 parts of protein powder, 0.27 part of five spice powder, 0.27 part of natural monascus red pigment, 0.66 part of salt, 0.66 part of white sugar, 1.3 parts of cooking wine, 0.27 part of composite phosphate and 0.27 part of carrageenan.
The vegetable protein meat patties and the preparation method thereof specifically comprise the following steps:
(1) Cleaning of raw materials
Cleaning vegetable protein meat, carrot, purple cabbage and onion, draining water, and refrigerating at 4deg.C
(2) Mincing
The vegetable protein meat is minced into meat paste by a meat grinder with a sieve plate and a hole-leaking aperture of 2-3 mm, and the carrot, the purple cabbage and the onion are respectively put into a chopping mixer to be chopped into mud for standby.
(3) Preparing pickling liquid
Mixing 0.66 parts of salt, 0.66 parts of white sugar, 1.3 parts of cooking wine, 0.27 parts of composite phosphate, 0.27 parts of carrageenan and 13 parts of ice water to form a pickling solution;
(4) Pickling
Adding pickling liquid into 53 parts of minced vegetable protein meat, uniformly stirring, standing and pickling for 2 hours, and flavoring;
(5) Stirring
Placing the cured meat emulsion into a stirrer, sequentially adding 11 parts of corn starch, 0 part of carrot, 5.3 parts of purple cabbage, 0 part of onion, 12 parts of egg liquid, 2.0 parts of protein powder, 0.27 part of five spice powder and 0.27 part of natural monascus red pigment, stirring and mixing at a rotating speed of 20r/min for 7 minutes, wherein the central temperature during discharging cannot exceed 10 ℃;
(6) Freezing and shaping
Placing the stirred mixture into a special mold for molding, wherein the mass of each meat pie is 60+/-0.5 g, detecting bad shape, and freezing for 2 hours at-18 ℃;
(7) Cooking
Placing the meat patties into an air fryer, and frying at 160deg.C for 12min to obtain vegetable protein meat patties.
Example 6:
the vegetable protein meat patties provided by the embodiment of the invention comprise the following raw materials in parts by weight:
48 parts of vegetable protein meat, 12 parts of ice water, 9.6 parts of corn starch, 4.8 parts of carrot, 4.8 parts of purple cabbage, 4.8 parts of onion, 11 parts of egg liquid, 1.8 parts of protein powder, 0.24 part of five spice powder, 0.24 part of natural monascus red pigment, 0.60 part of salt, 0.60 part of white sugar, 1.2 parts of cooking wine, 0.24 part of composite phosphate and 0.24 part of carrageenan.
The vegetable protein meat patties and the preparation method thereof specifically comprise the following steps:
(1) Cleaning of raw materials
Cleaning vegetable protein meat, carrot, purple cabbage and onion, draining water, and refrigerating at 4deg.C;
(2) Mincing
Mincing vegetable protein meat into meat paste by using a meat mincer with sieve plate and hole leakage aperture of 2-3 mm, and respectively cutting the carrot, the purple cabbage and the onion into mud for later use in a cutting mixer;
(3) Preparing pickling liquid
Mixing 0.60 parts of salt, 0.60 parts of white sugar, 1.2 parts of cooking wine, 0.24 parts of composite phosphate, 0.24 parts of carrageenan and 12 parts of ice water to form a pickling solution;
(4) Pickling
Adding pickling liquid into the minced 48 parts of vegetable protein meat paste, uniformly stirring, standing and pickling for 2 hours for flavoring;
(5) Stirring
Placing the cured meat emulsion into a stirrer, sequentially adding 9.6 parts of corn starch, 4.8 parts of carrot, 4.8 parts of red cabbage, 4.8 parts of onion, 11 parts of egg liquid, 1.8 parts of protein powder, 0.24 part of five spice powder, 0.24 part of natural monascus red pigment, stirring and mixing, and stirring at a rotating speed of 20r/min for 8 minutes, wherein the central temperature during discharging cannot exceed 10 ℃;
(6) Freezing and shaping
Placing the stirred mixture into a special mold for molding, wherein the mass of each meat pie is 60+/-0.5 g, detecting bad shape, and freezing for 2 hours at-18 ℃;
(7) Cooking
Placing the meat patties into an air fryer, and frying at 160deg.C for 12min to obtain vegetable protein meat patties.
The formulations described in the examples were selected and tested for conditions such as fixed stirring time, frying temperature, frying time, etc. After each processing parameter is adjusted, the vegetable protein vegetable meat pie is cooked and cooled, and then sampling is started, and the components are collected and packaged for content detection.
The content of each component in a vegetable protein meat patties was measured according to the following method:
and (3) measuring moisture. The water content is measured by a direct drying method in GB5009.3-2016 (determination of moisture in food safety national Standard food).
Ash content measurement. Determination of total ash in food according to GB5009.4-2016 determination of ash in food safety national Standard food
And (3) measuring protein. According to Kjeldahl nitrogen determination method in GB5009.5-2016 determination of protein in food safety national Standard food.
Determination of total sugar. The total sugar in the food was determined by the anthrone-sulfuric acid method.
Measurement of fat. According to Soxhlet extraction method in GB5009.6-2016 "determination of fat in food safety national Standard food".
By using the above test index detection method, the percentages of the components in the vegetable protein meat patties of different embodiments are shown in the following table:
therefore, by adopting the double water-retaining design, the good water-retaining effect is obtained, the taste of the product is improved, the vegetable protein content of the vegetable protein meat patties is high, the fat and cholesterol content is low, and the nutrition is balanced and rich.
Finally, it should be noted that the above-mentioned embodiments are only preferred embodiments of the present invention, and the present invention is not limited to the above-mentioned embodiments, but may be modified or substituted for some of them by those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (7)
1. The vegetable protein meat patties are characterized by being prepared from the following raw materials in parts by weight: 45-65 parts of vegetable protein meat, 9-18 parts of ice water, 9-14 parts of corn starch, 4-6 parts of carrot, 4-6 parts of purple cabbage, 4-6 parts of onion, 9-14 parts of egg liquid, 1.5-2.5 parts of protein powder, 0.2-0.4 part of five spice powder, 0.2-0.4 part of natural monascus red pigment, 0.5-1.0 part of salt, 0.5-1.0 part of white sugar, 1.0-2.0 parts of cooking wine, 0.2-0.4 part of composite phosphate and 0.2-0.4 part of carrageenan;
the mass of the meat pie is 60+/-0.5 g;
the vegetable protein meat is composed of the following raw materials in parts by weight: 45-50 parts of water, 40-45 parts of soy protein isolate, 2-5 parts of rapeseed oil, 2-4 parts of starch, 1-1.5 parts of methyl cellulose, 1-1.5 parts of acacia, 0.1-0.2 part of beet powder, 0.1-0.2 part of soy hemoglobin, 2-3 parts of natural spice, 1-2 parts of white granulated sugar, 2-3 parts of salt and 0.2-0.5 part of garlic powder;
the preparation method of the vegetable protein meat patties comprises the following steps:
respectively cleaning vegetable protein meat, carrot, purple cabbage and onion, and draining water for later use;
mincing vegetable protein meat into meat emulsion to form vegetable protein meat emulsion;
chopping radix Dauci Sativae, purple cabbage and Bulbus Allii Cepae into paste respectively to obtain radix Dauci Sativae paste, purple cabbage paste and Bulbus Allii Cepae paste;
mixing salt, white sugar, cooking wine, composite phosphate, carrageenan and ice water to form pickling solution;
adding the pickling liquid into the vegetable protein meat emulsion, uniformly mixing, and standing to obtain pickled meat emulsion;
sequentially adding corn starch, carrot paste, purple cabbage paste, onion paste, egg liquid, protein powder, spice powder and natural monascus red pigment into the cured meat paste, and uniformly mixing to obtain a mixture;
putting the mixture into a mould for cold forming to obtain a formed meat pie;
and frying the formed meat patties to obtain the vegetable protein vegetarian meat patties.
2. The vegetable protein meat patties of claim 1, wherein the vegetable protein meat is prepared by the process of: mixing the above materials, screw extruding, and cutting.
3. The vegetarian protein meat patties of claim 2 wherein the feed rate is from 10 to 12g/min;
or the extrusion temperature is 150-160 ℃, and the screw rotating speed is 90-120 r/min.
4. The vegetarian protein meat patties of claim 1, wherein the resting time is 2 to 3 hours.
5. The vegetable protein meat patties of claim 1, wherein the freeze-molding conditions are: freezing for 2-4 hours at the temperature of minus 20 ℃ to minus 18 ℃.
6. The vegetable protein vegetarian meat patties of claim 1 wherein the frying conditions are: frying at 160-180deg.C for 8-12min.
7. Use of the vegetarian protein meat patties of any one of claims 1-6 in the food arts.
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| Title |
|---|
| "香辣鸡肉饼配方的优化";费英敏;《肉类工业》(第5期);摘要，第9页右栏2.1.1，第10页左栏2.1.2-2.1.3，第11页左栏2.1.4-2.1.5，第12页左栏2.4.1 * |
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| Publication number | Publication date |
|---|---|
| CN113662086A (en) | 2021-11-19 |
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