CN107836722A - A kind of plain meat and its production method - Google Patents
A kind of plain meat and its production method Download PDFInfo
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- CN107836722A CN107836722A CN201711452483.9A CN201711452483A CN107836722A CN 107836722 A CN107836722 A CN 107836722A CN 201711452483 A CN201711452483 A CN 201711452483A CN 107836722 A CN107836722 A CN 107836722A
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- raw material
- cornstarch
- buckwheat
- oatmeal
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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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
- 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
- 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
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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
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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)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Dispersion Chemistry (AREA)
- Cereal-Derived Products (AREA)
Abstract
The present invention relates to foods processing technique, and in particular to a kind of plain meat and its production method.This is prepared by the raw material of following percentage by weight:Wheat gluten 20% 42%, oatmeal 15% 25%, buckwheat 25% 40%, cornstarch 10% 25%.Wheat gluten, oatmeal, buckwheat, cornstarch are proportionally added into stirring container and accounts for 40% 50% water of raw material gross weight and carries out batch mixing, the batch mixing mixed is added in plain meat forming machine and carries out extrusion cooking, and carry out three-zone heating, its heating-up temperature is respectively 40 50 DEG C, 150 160 DEG C, 180 210 DEG C, and being formed after extruding loose porous has the textiform structure of fleshy fiber.Dried after fibr tissue after shaping is cut off, drying temperature is 90 135 DEG C.For protein content contained by plain meat produced by the invention more than 58%, fat content is less than 0.28%, and is free of sugar, is adapted to the elderly edible, more conforms to the requirement to healthy food in modern food and drink.
Description
Technical field
The present invention relates to foods processing technique, and in particular to a kind of plain meat and its production method.
Background technology
Since the eighties in last century, for its people after resolving adequate food and clothing, great changes have taken place in consumption structure, with
The raising of the level of consumption, the food variety that people contact daily is increasingly abundanter, daily all visible meat on the dining table of people
Food, before the eighties in last century, having meat product to eat daily has become very common, but due to present aquaculture
Tend to industrialized aquaculture, in order to obtain more lean meat and shorten growth cycle, using big in the feed for feeding meat producing animal
The chemicals such as hormone, antibiotic are measured, contain the chemical drugs remained in animal body in the meat product that present people eat daily
Thing, long-term consumption, can be ingested internal deposition, can induce various difficult and complicated illness, often edible such meat product, can be to me
Health bring potential danger.Therefore, with the horizontal lifting of economic life and the quickening of rhythm of life, Ren Menkai
Beginning increasingly payes attention to the physical and mental health of itself, and the scientific and reasonable collocation in food nutrition and novel and diversifiedization on taste are above carried
Go out higher requirement.
In actual life, crowd's body based on plant food is most healthy, easily avoids the generation of chronic disease.
What kind of effect is the diet structure based on meals and animal based on plant can produce to health, carry out investigation and comparison hair
Existing, a large amount of intakes of animal protein can cause osteoporosis, and the uptake rate of vegetable protein is higher, the generation of hip fracture
Rate is lower.Protein in general vegetable food is all small molecule high-quality protein, and is also taken the photograph while protein is taken in
Entered substantial amounts of mineral matter, vitamin and organized enzyme, and the intake of animal protein intake simultaneously be fat, cholesterol and
Toxin.The metabolin of protein is acid, it is necessary to which the mineral matter of alkalescence excretes after integrating；Animal protein it is a large amount of
Intake causes constitution acidification, and body will be in the calcium ion in continuous free bone and sour and cause osteoporosis.Achievement in research
Show, the protein for taking in animal origin also results in the horizontal rise of Blood Cholesterol, on the contrary, several in the food of plant origin
Cholesterol is not contained, and internal cholesterol levels can also be reduced by different modes, and cholesterol in human body amount
Horizontal height directly influences the generation of cardiovascular and cerebrovascular disease.
It is the vegetable food of representative whether for protein using soybean protein, peanut protein, wheat gluten, still
From the point of view of mineral matter, vitamin from other needed by human body, content is all relatively abundanter, disclosure satisfy that human body grows needs substantially.Institute
Many benefits can be brought to people's health with the often edible food based on vegetable protein, therefore, from health because
Element sets out, and necessary research and development can simulate and instead of the vegetable food product of meat product, to meet different consumer demands.
Vegetarian diet using vegetable protein as leading role, high microsteping, homovitamin, high protein and low fat can be contained, and containing a variety of enzymes, antibiotic
Deng, it is at present most that the fact, which also demonstrates it, to supplement human nutrition, cleaning stomach, clear-headed brain, skin maintenance and other effects significantly
The road of natural longevity, it is possible to reduce the generation of cancer morbidity, the especially carcinoma of the rectum, colon cancer；It can also reduce and suffer from heart
The generation of the chronic diseases such as disease, hypertension, diabetes and obesity；It is more conducive to hyperostosis encryption degree, pre- anti-osteoporosis.Element
Food or fat-reducing good medicine, can also allow brain more clever；Make one mild, energetic.
Plain meat is a kind of flavor having similar to meat and the vegetarian diet of tissue mouthfeel, generally with vegetable protein（Soybean protein,
Peanut protein, wheat gluten etc.）For primary raw material, pass through the hot-working including the modern food processing technology such as including extrusion cooking
The tissue mouthfeel similar to meat is formed, passes through the flavor for adding meat flavor to form similar to meat.Due to its protein content
Height, low fat, it is hypertension, coronary heart disease, the ultimate food of diabetes patient without cholesterol, delicious flavour is tasty, long-term consumption
It can build up health, be referred to as healthy food.But plain meat product protein content in the market is typically 40% or so, fat
Content contains sugar below 12%, therefore still can not meet the needs of people are increasingly strict to healthy food.
Goal of the invention
It is an object of the invention to for plain meat product protein content in the market is low, fat content is high and being asked containing sugared
Topic, there is provided a kind of plain meat and its production method, as the protein content contained by the plain meat of the inventive method production more than 58%,
Fat content is less than 0.28%, and is free of sugar, is adapted to the elderly edible, more conforms in modern food and drink to healthy food
Requirement.
Technical scheme
To realize the object of the invention, the technical solution adopted by the present invention is：A kind of plain meat, by the raw material system of following percentage by weight
It is standby to form:Wheat gluten 20%-42%, oatmeal 15%-25%, buckwheat 25%-40%, cornstarch 10%-25%.
Preferably, it is prepared by the raw material of following percentage by weight:Wheat gluten 40%, oatmeal 25%, buckwheat
25%th, cornstarch 10%.
Preferably, it is prepared by the raw material of following percentage by weight:Wheat gluten 20%, oatmeal 15%, buckwheat
40%th, cornstarch 25%.
Another object of the present invention is to provide a kind of production method of plain meat, the plain meat uses wheat gluten to be main former
Material, is formed, its specific production stage is using oatmeal, buckwheat, cornstarch as auxiliary material processing and fabricating：
In spice container raw material to be processed is added by following percentage by weight：Wheat gluten 20%-50%, oatmeal 15%-35%,
Buckwheat 25%-40%, cornstarch 10%-25%；Water, which is added, by the 40%-50% of raw material gross weight to be processed amount carries out batch mixing, its
Middle mixing speed is 30-50 revs/min, and mixing time is 5-10 minutes, and it is standby to prepare batch mixing；
(1) batch mixing prepared is added in plain meat forming machine and carries out extrusion cooking, carry out three-zone heating successively during extrusion cooking,
Wherein first area's heating-up temperature is 40-50 DEG C, and second heat time 10-15, second area's heating-up temperature is 150-160 DEG C, during heating
Between be the 8-12 seconds, three-zone heating temperature is 180-210 DEG C, and the heat time is the 3-5 seconds；Batch mixing forms loose after extrusion cooking
Porous has the textiform structure of fleshy fiber.
(2) by the structure of fibrous tissue after shaping according to being dried after being cut off using specification, drying temperature is 90-135 DEG C.
Preferably, raw material to be processed is added by following percentage by weight in spice container in above method step 1：It is small
Aleuronat 40%, oatmeal 25%, buckwheat 25%, cornstarch 10%.
Preferably, raw material to be processed is added by following percentage by weight in spice container in above method step 1：It is small
Aleuronat 20%, oatmeal 15%, buckwheat 40%, cornstarch 25%.
The beneficial effects of the invention are as follows：
1st, the fatty summation contained by the raw material that the plain meat uses reduces the generation of cardiovascular and cerebrovascular disease below 0.28%.
2nd, the cornstarch used in raw material has water suction oil absorption well, and dissolubility is good, and has good emulsibility
And gelation, several raw materials can be made more fully to mix.
3rd, the buckwheat used in raw material can reduce the viscosity of raw material, be advantageous to food and improve raw material in production and processing
Charging rate.
4th, vegetable protein is rich in plain meat, no cholesterol, low fat, is hypertension, coronary heart disease, the preferable food of diabetes patient
Product, delicious flavour is tasty, and long-term consumption can build up health, and be beneficial to health.
Embodiment
With reference to embodiment, the present invention will be further described, to be better understood from the technology of the present invention side
Case.
Embodiment 1：A kind of plain meat and its production method, comprise the following steps：
（1）Wheat gluten 40kg, oatmeal 25kg, buckwheat 25kg and cornstarch 10kg are added in stainless steel spice bucket,
And add 40kg water and carry out abundant batch mixing, the mixing speed of agitator is set as 50 revs/min, and mixing time is set as 5 minutes, system
It is standby to get batch mixing ready；
（2）The batch mixing prepared is added in plain meat forming machine and carries out extrusion cooking, forming machine is divided into three heating zones, extruding
Three-zone heating is carried out during boiling successively, first area's heating-up temperature is 50 DEG C, and heat time 10s, second area's heating-up temperature is 150
DEG C, heat time 12s, three-zone heating temperature is 210 DEG C, and heat time 3s, batch mixing forms loose after extrusion cooking
Porous has the textiform structure of fleshy fiber；
（3）Dried after fibr tissue after shaping is cut off, drying temperature is 90 DEG C, and drying time was optimal with 3 hours.
In the present embodiment, increase the proportioning content of wheat gluten and oatmeal, reduce buckwheat and cornstarch
Content, the product gone out with the formula is thread more and thin, and mouthfeel is closer to lean meat, but cost is higher, applies to high-grade element more
Meat products and high-grade quickly freezing food additives, such as：High-grade plain vegetarian raw material, beef dumplings, high-grade leisure product etc..
Embodiment 2
A kind of plain meat and its production method, comprise the following steps：
（1）Wheat gluten 20kg, oatmeal 15kg, buckwheat 40kg and cornstarch 25kg are added in stainless steel spice bucket,
And add 50kg water and carry out abundant batch mixing, the mixing speed of agitator is set as 40 revs/min, and mixing time is set as 10 minutes；
（2）The batch mixing mixed is added in plain meat forming machine and carries out extrusion cooking, forming machine is divided into three heating zones, and extruding is steamed
Three-zone heating is carried out when boiling successively, first area's heating-up temperature is 40 DEG C, and heat time 15s, second area's heating-up temperature is 160
DEG C, heat time 10s, three-zone heating temperature is 180 DEG C, and heat time 5s, batch mixing forms loose after extrusion cooking
Porous has the textiform structure of fleshy fiber；
（3）Dried after fibr tissue after shaping is cut off, drying temperature is 110 DEG C, and drying time is with 2.5 hours for most
It is good.
In the present embodiment, the proportioning content of reduction wheat gluten and oatmeal, increase buckwheat and cornstarch contain
Amount, the product silk produced with the formula is thick and lack, but produces relatively low, applies to the raw material and low-end product of leisure food more
Food additives, such as：Peppery bar, textured vegetable protein, steamed stuffed bun fillings, boiled dumpling fillings etc..
Embodiment 3：A kind of plain meat and its production method, comprise the following steps：
（1）Wheat gluten 42kg, oatmeal 17kg, buckwheat 30kg and cornstarch 11kg are added in stainless steel spice bucket,
And add 45kg water and carry out abundant batch mixing, the mixing speed of agitator is set as 30 revs/min, and mixing time is set as 8 minutes.
（2）The batch mixing mixed is added in plain meat forming machine and carries out extrusion cooking, forming machine is divided into three heating zones, squeezes
Three-zone heating is carried out when pressing boiling successively, first area's heating-up temperature is 45 DEG C, and heat time 12s, second area's heating-up temperature is
155 DEG C, heat time 8s, three-zone heating temperature is 200 DEG C, heat time 4s, and batch mixing is formed after extrusion cooking to be dredged
Pine is porous to have the textiform structure of fleshy fiber；
（3）After fibr tissue after shaping is cut off dry, drying temperature be 135 DEG C, drying time with 2 hours most
It is good.
In the present embodiment, the proportioning content of increase wheat gluten and buckwheat, reduction oatmeal and cornstarch contain
Measure, the product ascites rate produced with the formula is higher, expansion rate is fast, water absorbing capacity is strong, more as a kind of material additive
The ham sausage big for consumption figure, sausage, can etc..
Claims (6)
1. a kind of plain meat, it is characterized in that：It is prepared by the raw material of following percentage by weight:Wheat gluten 20%-42%, oatmeal
15%-25%, buckwheat 25%-40%, cornstarch 10%-25%.
2. plain meat according to claim 1, it is characterized in that：It is prepared by the raw material of following percentage by weight:Wheat egg
White 40%, oatmeal 25%, buckwheat 25%, cornstarch 10%.
3. plain meat according to claim 1, it is characterized in that：It is prepared by the raw material of following percentage by weight:Wheat egg
White 20%, oatmeal 15%, buckwheat 40%, cornstarch 25%.
4. a kind of method for producing plain meat as claimed in claim 1, it is characterized in that：This method comprises the following steps：
（1）Add raw material to be processed by weight percentage in spice container：Wheat gluten 20%-50%, oatmeal 15%-35%,
Buckwheat 25%-40%, cornstarch 10%-25%；Water, which is added, by the 40%-50% of raw material gross weight to be processed amount carries out batch mixing, its
Middle mixing speed is 30-50 revs/min, and mixing time is 5-10 minutes, and it is standby to prepare batch mixing；
（2）The batch mixing prepared is added in plain meat forming machine and carries out extrusion cooking, carries out three-zone heating successively during extrusion cooking,
Wherein first area's heating-up temperature is 40-50 DEG C, and second heat time 10-15, second area's heating-up temperature is 150-160 DEG C, during heating
Between be the 8-12 seconds, three-zone heating temperature is 180-210 DEG C, and the heat time is the 3-5 seconds；Batch mixing forms loose after extrusion cooking
Porous has the textiform structure of fleshy fiber；
（3）By the structure of fibrous tissue after shaping according to being dried after being cut off using specification, drying temperature is 90-135 DEG C.
5. production method according to claim 4, it is characterized in that：Add and treat by following percentage by weight in spice container
Process raw material：Wheat gluten 40%, oatmeal 25%, buckwheat 25%, cornstarch 10%.
6. production method according to claim 4, it is characterized in that：Add and treat by following percentage by weight in spice container
Process raw material：Wheat gluten 20%, oatmeal 15%, buckwheat 40%, cornstarch 25%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201711452483.9A CN107836722A (en) | 2017-12-28 | 2017-12-28 | A kind of plain meat and its production method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201711452483.9A CN107836722A (en) | 2017-12-28 | 2017-12-28 | A kind of plain meat and its production method |
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| Publication Number | Publication Date |
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| CN107836722A true CN107836722A (en) | 2018-03-27 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110292138A (en) * | 2019-07-30 | 2019-10-01 | 甘肃省轻工研究院有限责任公司 | A kind of quinoa protein vegetarian meat and preparation method thereof |
| CN110623198A (en) * | 2019-09-10 | 2019-12-31 | 贵州省贝真食业有限公司 | Smoked tamarind vegetarian meat and processing method thereof |
| CN112006153A (en) * | 2020-09-01 | 2020-12-01 | 东北农业大学 | Method for preparing vegetarian meat by using soybean protein concentrate and wheat protein |
| CN116998586A (en) * | 2023-08-10 | 2023-11-07 | 殷畅 | A kind of compound plant protein extruded and puffed vegetarian meat and its preparation method |
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| JPS5761391B2 (en) * | 1975-01-21 | 1982-12-24 | Nisshin Flour Milling Co | |
| CN1226806A (en) * | 1996-07-30 | 1999-08-25 | 绿色新鲜植物肉有限责任公司 | vegetable meat |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110292138A (en) * | 2019-07-30 | 2019-10-01 | 甘肃省轻工研究院有限责任公司 | A kind of quinoa protein vegetarian meat and preparation method thereof |
| CN110623198A (en) * | 2019-09-10 | 2019-12-31 | 贵州省贝真食业有限公司 | Smoked tamarind vegetarian meat and processing method thereof |
| CN112006153A (en) * | 2020-09-01 | 2020-12-01 | 东北农业大学 | Method for preparing vegetarian meat by using soybean protein concentrate and wheat protein |
| CN116998586A (en) * | 2023-08-10 | 2023-11-07 | 殷畅 | A kind of compound plant protein extruded and puffed vegetarian meat and its preparation method |
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Application publication date: 20180327 |