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Bamboo shoot maigre ham sausage and preparation method thereof

A technology of vegetarian ham and bamboo shoots, which is applied in the field of bamboo shoot vegetarian ham sausage and its preparation, can solve the problems that the elasticity and chewing performance of vegetarian ham sausage cannot be guaranteed, and achieve the effects of overcoming bad taste, low production cost, and increasing diversity

Inactive Publication Date: 2012-08-15
健盛食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The waste bean dregs made without seasoning added by this method cannot guarantee the elasticity and chewing performance of vegetarian ham sausage

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] (1) Pretreatment of bamboo shoots: fresh bamboo shoots are cleaned and disinfected, cut into sections, blanched, beaten, and filtered to make bamboo shoot pulp, and then refrigerated for later use;

[0035] (2) Mixing and stirring

[0036] Before mixing, cool down the mixer to about 10°C with ice flakes, put soybean textured protein and bamboo shoot pulp into the mixer, then mix konjac gum, gellan gum and seasoning, add vegetable oil and ice water to the mixer, and stir for 2 After -5 minutes, add modified starch and continue to stir for 2-5 minutes. When stirring, first mix slowly, and then emulsify at high speed to make fillings; the slow speed is 1200r / min, and the high speed is 3200r / min;

[0037] Wherein the parts by weight of each raw material are: 8 parts of soybean textured protein, 4 parts of bamboo shoots, 1.2 parts of konjac gum, 0.6 part of gellan gum, 7.2 parts of vegetable oil, 22 parts of ice water, 1.5 parts of modified starch, 2.8 parts of seasoning ( ...

Embodiment 2

[0044] (1) Pretreatment of bamboo shoots: fresh bamboo shoots are cleaned and disinfected, cut into sections, blanched, beaten, and filtered to make bamboo shoot pulp, and then refrigerated for later use;

[0045] (2) Mixing and stirring

[0046]Before mixing, use ice flakes to cool down the mixer to about 9°C, put soybean tissue protein and bamboo shoot pulp into the mixer, then mix konjac gum, gellan gum and other auxiliary materials, add vegetable oil and ice water to the mixer, and stir for 2 After -5 minutes, add the modified starch and continue to stir for 2-5 minutes. When stirring, first mix at a slow speed, and then emulsify at a high speed to prepare the filling; the slow speed is 1200r / min, and the high speed is 3200r / min;

[0047] Wherein the parts by weight of each raw material are: 10 parts of soybean tissue protein, 5 parts of bamboo shoots, 1.3 parts of konjac gum, 0.8 part of gellan gum, 7.6 parts of vegetable oil, 25 parts of ice water, 2.0 parts of modified ...

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Abstract

The invention discloses a bamboo shoot maigre ham sausage and a preparation method of the bamboo shoot maigre ham sausage. The bamboo shoot maigre ham sausage has very good chewiness, hardness and elasticity. The invention also discloses the preparation method of the bamboo shoot maigre ham sausage, which comprises the following steps: preprocessing bamboo shoot, mixing raw materials, mixing, filling with the raw materials to form the sausage, performing low-temperature secondary cooking sterilization and refrigeration and the like. The bamboo shoot maigre ham sausage prepared by the method disclosed by the invention has taste similar to that of high-fat sausage, and is longer in shelf life, so that the purpose of reducing the fat content of the product can be achieved. According to the bamboo shoot maigre ham sausage and the preparation method, as the low-temperature secondary cooking technology is adopted, the defects that the high-temperature sausage product has bad taste and nutrition loss can be caused after high-temperature cooking can be overcome; and the nutrition of the sausage is closer to that of a low-temperature product, and the taste of the sausage is better than that of the low-temperature product, so that the requirements of most people who are vegetarian and want to lose weight can be met. The invention has a wider market prospect.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to bamboo shoot vegetarian ham sausage and a preparation method thereof. Background technique [0002] Bamboo shoots have been regarded as "treasures in dishes" in my country since ancient times. Bamboo shoots are rich in protein, amino acids, fats, sugars, calcium, phosphorus, iron, carotene, vitamins B1, B2, and C. Every 100g of fresh bamboo shoots contains 9.79g of dry matter, 3.28g of protein, 4.47g of carbohydrates, 0.9g of cellulose, 0.13g of fat, 22mg of calcium, 56mg of phosphorus, and 0.1mg of iron. The content of multivitamins and carotene is higher than that of Chinese cabbage more than double, and the protein of bamboo shoots is superior, lysine, tryptophan, threonine, phenylalanine necessary for the human body, and glutamic acid, which plays an important role in the protein metabolism process and has the ability to maintain protein configuration The functiona...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L1/29A23L19/00A23L33/00
Inventor 颜耀军
Owner 健盛食品股份有限公司
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