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Method for preparing brittle vegetarian sausages by using isolated soy proteins

The technology of soybean protein isolate and protein isolate is applied in the field of preparing plain crispy sausage, which can solve the problems of inconvenience to carry, hidden dangers of hygiene and safety, etc., and achieve the effect of being favorable for popularization and application.

Inactive Publication Date: 2015-09-30
HENAN KERY FOOD TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This bulk product has great health and safety hazards, and it is inconvenient to carry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A method for preparing vegetarian crispy sausage by adopting soybean protein isolate, comprising the following steps:

[0027] (1) Prepare the stuffing

[0028] The mass ratio of the filling is: 10% soybean protein isolate, 12% salad oil, 0.2% transglutaminase, 1% thickener, 6% starch, 0.4% salt, 0.4% sugar, and 70% ice water;

[0029] Take 2 / 3 of the volume of ice water, add it to the chopping machine, then add soybean protein isolate, chop and mix at a slow speed for 2 minutes, the speed of the chopping machine is 1000r / min, at this time, the soybean protein isolate in the chopping machine is very large Formed uniform small particles of protein;

[0030] Then add salad oil in the chopping machine, quickly chopping, the chopping machine rotating speed is 4500r / min, chopping 6 minutes, in chopping process, add 1 / 2nd of remaining ice water in the chopping machine;

[0031] Dissolve glutamine transaminase with 5 times the weight of normal temperature water, add it to th...

Embodiment 2

[0038] A method for preparing vegetarian crispy sausage by adopting soybean protein isolate, comprising the following steps:

[0039] (1) Prepare the stuffing

[0040] The mass ratio of fillings is: soybean protein isolate 18%, salad oil 5%, glutamine transaminase 0.8%, thickener 0.6%, starch 15%, salt 0.5%, sugar 0.1%, ice water 60%;

[0041] Take 2 / 3 of the volume of ice water, add it to the chopper, then add soybean protein isolate, chop and mix at a slow speed for 2 minutes, the speed of the chopper is 800r / min, at this time the soybean protein isolate in the chopper is very large Formed uniform small particles of protein;

[0042] Then add salad oil in the chopping machine, quickly chopping, the chopping machine rotating speed is 4000r / min, chopping 6 minutes, in chopping process, add 1 / 2nd of remaining ice water in the chopping machine;

[0043] Dissolve glutamine transaminase with 5 times the weight of normal temperature water, add it to the chopping machine, and chop...

Embodiment 3

[0050] A method for preparing vegetarian crispy sausage by adopting soybean protein isolate, comprising the following steps:

[0051] (1) Prepare the stuffing

[0052] The mass ratio of the stuffing is: 18% soybean protein isolate, 12% salad oil, 0.5% transglutaminase, 0.3% thickener, 13.6% starch, 0.1% salt, 0.5% sugar, and 55% ice water;

[0053] Take 2 / 3 of the volume of ice water, add it to the chopping machine, then add soybean protein isolate, chop and mix at a slow speed for 2 minutes, the speed of the chopping machine is 1000r / min, at this time, the soybean protein isolate in the chopping machine is very large Formed uniform small particles of protein;

[0054] Then add salad oil in the chopping machine, quickly chopping, the chopping machine rotating speed is 4500r / min, chopping 6 minutes, in chopping process, add 1 / 2nd of remaining ice water in the chopping machine;

[0055] Dissolve glutamine transaminase with 5 times the weight of normal temperature water, add it...

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PUM

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Abstract

The invention relates to the field of food technology, and particularly discloses a method for preparing brittle vegetarian sausages by using isolated soy proteins. According to the novel method for preparing sausages based on the combination of isolated soy proteins and plastic casings, healthy and highly nutritive isolated soy proteins are adopted as the main raw material to be chopped, pulped, prepared as the stuffing, filled in casings and steamed to prepare brittle vegetarian sausages. Based on the processing characteristics of isolated soy protein and the characteristics of sausage products filled in plastic casings, a novel vegetarian food based on the filling process of protein plasmas is prepared, so that more product choices are provided for vegetarian lovers. The brittle vegetarian sausages prepared by casings are convenient, safe and sanitary during the packaging and using process. In this way, not only the health requirements of vegetarian products can be met, but also the requirement of consumers on the safety and the sanitary of food can be met at the same time.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a method for preparing vegetarian crispy sausage by using soybean protein isolate. Background technique [0002] Soy protein isolate is widely used in the production of vegetarian products because it is rich in nutrition and does not contain substances such as cholesterol. Thousand-page tofu is a new type of food prepared using soybean protein isolate, and has become the first choice for consumers to choose vegetarian products. At present, the products prepared by using soybean protein isolate are formed by molds, and are generally sold in bulk, and the products prepared in combination with casings are still blank in the market. There is great health and safety hidden danger in this bulk product, and it is inconvenient to carry. Contents of the invention [0003] The purpose of the present invention is to provide a method for preparing vegetarian crispy sausage using soybean pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02
Inventor 李林轩史九根尚丹韦永乐李向飞
Owner HENAN KERY FOOD TECH
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