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Prosage and preparation method thereof

A technology of vegetarian sausage and five-spice powder, which is applied in food preparation, dairy products, food ingredients as color, etc., can solve the problems of single taste, low amount of starch added, affecting the taste of vegetarian sausage, etc., and achieve good thickening and adhesion performance, Reasonable formula, ruddy effect

Inactive Publication Date: 2015-03-11
SHANDONG GUANHUA FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The patent "artificial vegan sausage and its preparation method" (CN 101496566B) discloses an artificial vegan sausage prepared from soybean tissue protein and soybean protein isolate as main raw materials. different consumer needs
In addition, most of the existing vegetarian sausages are prepared with soybean protein isolate and starch as binders. If the amount of starch added is too small, the bonding effect will not be good. If the amount of starch added is too much, it will affect the taste of vegetarian sausages.

Method used

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  • Prosage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A vegetarian sausage

[0038] formula:

[0039] 18 kg of non-GMO soy protein isolate, 7 kg of non-GMO soy protein isolate, 1.5 kg of xanthan gum, 9 kg of starch, 8 kg of vegetable oil, 50 kg of ice water, 2 kg of dried apple, 0.2 kg of fresh garlic, 2.5 kg of white sugar, 2 kg of salt, 0.2 kg of monosodium glutamate, 0.003 kg of potassium sorbate, 0.02 kg of red yeast rice, 0.2 kg of five-spice powder, and 0.1 kg of cinnamon powder.

[0040] Among them, the starch is corn starch, and the vegetable oil is soybean salad oil.

[0041] Preparation:

[0042] (1) Soak the non-genetically modified soybean protein in clean water for 6 hours. It requires sufficient water and a heavy object is pressed on it. After the soybean protein is fully absorbed, it becomes soft, and then rinsed twice with clean water, drained, and placed in a chopper. Carry out the wire drawing process, the speed of the knife is 1000 revolutions / min, and the time is 2 minutes to prepare fibers with relatively unif...

Embodiment 2

[0050] A vegetarian sausage

[0051] formula:

[0052] 15 kg of non-GMO tissue protein, 8 kg of non-GMO soybean protein isolate, 1 kg of xanthan gum, 11 kg of starch, 8 kg of vegetable oil, 50 kg of ice water, 1 kg of dried tamarind, 0.5 kg of fresh garlic, 1.5 kg of white sugar , Table salt 4.0 kg, monosodium glutamate 0.15 kg, potassium sorbate 0.00486 kg, red yeast rice 0.009 kg, five-spice powder 0.36 kg, cinnamon powder 0.1 kg.

[0053] Among them, the starch is potato starch and the vegetable oil is corn oil.

[0054] The preparation method is the same as in Example 1.

Embodiment 3

[0056] A vegetarian sausage

[0057] Non-GMO Soy Protein 20kg, Non-GMO Soy Protein Isolate 5kg, Xanthan Gum 2kg, Starch 8kg, Vegetable Oil 11kg, Ice Water 20kg, Taiping Preserved Fruit 3kg, Fresh Garlic 0.2kg, White Sugar 4.0kg, 1.4 kg of salt, 0.4 kg of monosodium glutamate, 0.00243 kg of potassium sorbate, 0.036 kg of red yeast rice, 0.18 kg of five-spice powder, and 0.15 kg of cinnamon powder.

[0058] Among them, the starch is tapioca starch, and the vegetable oil is palm oil.

[0059] Preparation method: the same as in Example 1.

[0060] Sensory evaluation was performed on the vegetarian sausages prepared in the examples of the present invention, and the results are shown in Table 1.

[0061] Table 1 Sensory evaluation results of vegetarian sausages

[0062]

[0063] Note: The sensory evaluation is the result of a group of 10 people.

[0064] It can be seen from Table 1 that the flavor and mouthfeel of the vegetarian sausage prepared in the embodiment of the present invention are d...

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Abstract

The invention discloses a prosage. The prosage is prepared from the following raw materials in parts by weight: 15-20 parts of non-transgenic textured soybean protein, 5-8 parts of non-transgenic soybean isolate protein, 1-2 parts of xanthan gum, 8-11 parts of starch, 8-11 parts of vegetable oil, 20-50 parts of ice water, 1-3 parts of preserved fruit, 0.2-0.5 part of fresh garlic, 1.5-4.0 parts of white granulated sugar, 1.4-4.0 parts of table salt, 0.15-0.4 part of aginomoto, 0.00243-0.00486 part of potassium sorbate, 0.009-0.036 part of red yeast rice, 0.18-0.36 part of five-spice powder and 0.1-0.15 part of cinnamon powder. The invention also discloses a preparation method of the prosage. The prosage is low in fat, high in protein, ruddy in color and luster, compact in structure, crisp in outside and soft in inside, fresh and tender and pleasant to the palate, has a special prosage flavor, has a certain meat taste and has the advantages of nutrition, delicious taste and high safety.

Description

Technical field [0001] The invention relates to a vegetarian sausage and a preparation method thereof, and belongs to the technical field of food. Background technique [0002] Traditional sausage products generally use plastic casing as the inner packaging material, which causes pollution to the environment because it is not easily degraded. Secondly, meat-containing sausage products have dim color, soft structure, poor taste, and high fat content. They are easy to gain weight after eating, which will cause certain harm to people's health and are not suitable for vegetarians and obese people. The amino acid composition of legume protein is close to the needs of the human body, and its composition ratio is similar to animal protein. Therefore, vegetarian food made from legume protein is gradually accepted by consumers. [0003] The patent "Artificial vegetarian sausage and its preparation method" (CN 101496566B) discloses an artificial vegetarian sausage prepared with soybean tiss...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23L1/09A23L1/29A23L29/30
CPCA23C20/025A23G3/48A23G2200/14A23L7/104A23L27/10A23L27/105A23L27/14A23L33/00A23V2002/00A23V2200/30A23V2200/04A23V2200/326A23V2200/328A23V2200/332
Inventor 孔令山陈慕生蒋朝远
Owner SHANDONG GUANHUA FOOD CO LTD
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