阅读说明：本技术 一种基于植物蛋白肉的香菇水饺及其制备方法 (Mushroom boiled dumplings based on plant protein meat and preparation method thereof ) 是由 漆嫚 黄晓承 林法旺 于 2020-06-05 设计创作，主要内容包括：本发明公开了一种基于植物蛋白肉的香菇水饺及其制备方法,香菇水饺由水饺皮和馅料包制而成,所述的馅料包裹在水饺皮内,所述的馅料包括植物蛋白料、皮冻、主料和辅料,本发明克服了现有技术的不足,该方法显著提升了香菇水饺的口感；同时,由于该香菇水饺中不含动物油脂和肉类,使该水饺具有零胆固醇、低脂肪的优点,有利于食用者的身体健康。(The invention discloses a mushroom dumpling based on vegetable protein meat and a preparation method thereof, the mushroom dumpling is made by wrapping dumpling wrappers and stuffing, the stuffing is wrapped in the dumpling wrappers, and the stuffing comprises vegetable protein materials, wrapper jelly, main materials and auxiliary materials; meanwhile, because the mushroom dumplings do not contain animal fat and meat, the dumplings have the advantages of zero cholesterol and low fat, and are beneficial to the health of eaters.)

1. The lentinus edodes boiled dumplings based on the vegetable protein meat are made by wrapping boiled dumpling wrappers and stuffing, and the stuffing is wrapped in the boiled dumpling wrappers.

2. Shiitake mushroom dumplings based on vegetable protein meat as claimed in claim 1, wherein the vegetable protein material comprises soy textured protein.

3. Lentinus edodes dumplings based on vegetable protein meat, according to claim 1, wherein the vegetable protein material is 10-15% of the total filling mass.

4. The mushroom boiled dumplings based on plant protein meat as claimed in any one of claims 1-3, wherein the preparation method of the plant protein material comprises the following steps:

(1) soaking 8kg of soybean drawing protein in water of 5-10 ℃ until the soybean drawing protein is completely expanded, dehydrating by using a dehydrator, and then putting the soybean drawing protein into a chopper mixer to be chopped into filamentous soybean drawing protein;

(2) adding 20kg of water with the temperature of 5-10 ℃ into a chopping and mixing machine, slowly adding 2kg of methyl cellulose, 1kg of Arabic gum and 4kg of guar gum during chopping and mixing, continuously chopping and mixing for 1 hour, and adding 0.6kg of soybean oil to obtain emulsified slurry;

(3) adding the filamentous soybean drawing protein into an emulsifying paddle, and stirring and mixing uniformly to obtain the plant protein material.

5. The mushroom dumpling based on vegetable protein meat as claimed in claim 1, wherein the preparation method of the skin jelly comprises the following steps: uniformly mixing 2kg of carrageenan, 0.2kg of potassium chloride, 0.4kg of betaine, 1.5kg of konjac flour and 20kg of water, heating to 90 ℃, and cooling for 24 hours to obtain the skin jelly.

6. The mushroom dumpling based on vegetable protein meat as claimed in claim 1, wherein the main material comprises the following raw materials in parts by weight: 10-20% of water, 10-20% of wheat flour, 4-8% of mushroom, 1-3% of shallot, 1-3% of yellow onion, 0.1-1% of acetate starch, 1-3% of soybean oil and 0.1-1% of sesame oil.

7. The mushroom dumpling based on vegetable protein meat as claimed in claim 1, wherein the auxiliary materials comprise the following raw materials in parts by weight: 1-3% of Lijinji Jinzhen light soy sauce, 0.1-1% of red onion liquid seasoning, 0.1-1% of white granulated sugar, 0.1-1% of monosodium glutamate, 0.1-1% of edible salt, 0.1-1% of compound thickener Protex MCK 9020.1, 0.1-1% of emulsified oil, F59020.1-1% of Angel yeast extract, 61860.1-1% of essence, 10.1-1% of compound thickener DHBS, 0.1-1% of white pepper powder, 0.1-1% of WangGeheng thirteen spice and 0.1-1% of flavor nucleotide disodium I + G.

8. Method for preparing lentinus edodes dumplings based on vegetable protein meat as claimed in any one of claims 1 to 7, characterized in that it comprises the following steps:

(1) adding the auxiliary materials into the plant protein material, mixing for 1min, then adding the main material, mixing for 1min, then adding the skin jelly, and mixing for 30s to prepare stuffing;

(2) making the prepared dumpling wrapper and stuffing into raw mushroom dumplings manually or by a dumpling machine;

(3) and (3) curing and sterilizing the raw mushroom dumplings at high temperature, controlling the pressure to be 0.01-0.1MPa and the temperature to be 100-.

Technical Field

The invention relates to the technical field of dumplings, and particularly belongs to a mushroom dumpling based on plant protein meat and a preparation method thereof.

Background

The dumplings are traditional food in China, along with the improvement of economic development and living standard, the quality and taste of the dumplings are correspondingly improved, and the dumplings with various eating patterns become an indispensable part in the life of people.

The traditional source of protein is animal husbandry, and the influence of large energy consumption, high pollution, animal antibiotics and high cholesterol exists for a long time. The substituted protein can reduce global environmental pollution and resource waste, has the health advantages of zero cholesterol, low fat and the like, reduces the risk of diseases caused by meat products, and meets the concept of green and healthy consumption. Meanwhile, the problem that the total quantity of meat demand is greatly increased due to population growth and urbanization process is effectively solved, and the protein substitute is used as the most similar meat substitute and has wide market prospect.

The vegetable protein is derived from plants, has low cost, comprehensive nutrition, easy digestion and absorption by human body, and multiple physiological health care functions. The usual legumes, cereals, potatoes and nuts contain protein, and the legumes, especially soy protein, are up to 40%. The plant protein has low overall cost, strong safety, easy digestion, animal welfare and small environmental side effect, is widely applied at present and is the best substitute protein so far.

The mushroom boiled dumplings are boiled dumplings with mushroom taste, the stuffing is added with mushroom, the prior mushroom boiled dumplings are also added with proteins such as pork for increasing the taste when being eaten, for example, Chinese patent (application No. 201310492063.9) 'mushroom boiled dumplings', the raw materials comprise diced mushroom, mushroom pulp, onion juice, edible fungus powder, momordica grosvenori liquid, coix seed pulp, white granulated sugar, lean meat, cabbage, stuffing modifier, bone soup powder, flavoring agent and seasoning; however, the addition of meat to the shiitake dumplings can cause the dumplings to contain animal antibiotics and have high cholesterol content, which is not good for the health of eaters.

Disclosure of Invention

The invention aims to provide mushroom dumplings based on vegetable protein meat and a preparation method thereof.

In order to solve the problems, the technical scheme adopted by the invention is as follows:

the lentinus edodes boiled dumplings based on the vegetable protein meat are made by wrapping boiled dumpling wrappers and stuffing, wherein the stuffing is wrapped in the boiled dumpling wrappers and comprises vegetable protein materials, wrapper jelly, main materials and auxiliary materials.

Wherein the vegetable protein material comprises soybean fiber drawing protein.

Wherein, the vegetable protein material accounts for 10-15% of the total weight of the stuffing.

The preparation method of the plant protein material comprises the following steps:

(1) soaking 8kg of soybean drawing protein in water of 5-10 ℃ until the soybean drawing protein is completely expanded, dehydrating by using a dehydrator, and then putting the soybean drawing protein into a chopper mixer to be chopped into filamentous soybean drawing protein;

(2) adding 20kg of water with the temperature of 5-10 ℃ into a chopping and mixing machine, slowly adding 2kg of methyl cellulose, 1kg of Arabic gum and 4kg of guar gum during chopping and mixing, continuously chopping and mixing for 1 hour, and adding 0.6kg of soybean oil to obtain emulsified slurry;

(3) adding the filamentous soybean drawing protein into an emulsifying paddle, and stirring and mixing uniformly to obtain the plant protein material.

The preparation method of the skin jelly comprises the following steps: uniformly mixing 2kg of carrageenan, 0.2kg of potassium chloride, 0.4kg of betaine, 1.5kg of konjac flour and 20kg of water, heating to 90 ℃, and cooling for 24 hours to obtain the skin jelly.

The main material comprises the following raw materials in parts by weight: 10-20% of water, 10-20% of wheat flour, 4-8% of mushroom, 1-3% of shallot, 1-3% of yellow onion, 0.1-1% of acetate starch, 1-3% of soybean oil and 0.1-1% of sesame oil.

Wherein, the auxiliary materials comprise the following raw materials in percentage by weight: 1-3% of Lijinji Jinzhen light soy sauce, 0.1-1% of red onion liquid seasoning, 0.1-1% of white granulated sugar, 0.1-1% of monosodium glutamate, 0.1-1% of edible salt, 0.1-1% of compound thickener Protex MCK 9020.1, 0.1-1% of emulsified oil, F59020.1-1% of Angel yeast extract, 61860.1-1% of essence, 10.1-1% of compound thickener DHBS, 0.1-1% of white pepper powder, 0.1-1% of WangGeheng thirteen spice and 0.1-1% of flavor nucleotide disodium I + G.

A method for preparing lentinus edodes dumplings based on vegetable protein meat comprises the following steps:

(1) adding the auxiliary materials into the plant protein material, mixing for 1min, then adding the main material, mixing for 1min, then adding the skin jelly, and mixing for 30s to prepare stuffing;

(2) making dumpling wrapper and stuffing into raw Lentinus edodes dumpling by manual or dumpling making machine;

(3) and (3) curing and sterilizing the raw mushroom dumplings at high temperature, controlling the pressure to be 0.01-0.1MPa and the temperature to be 100-.

Compared with the prior art, the invention has the following implementation effects: the stuffing of the invention uses the textured soybean protein with a stable net structure, and after the textured soybean protein is mixed with other components in the mushroom stuffing, the mushroom dumpling has the biting strength similar to meat muscle tissue when being eaten under the action of fiber bundles or laminated layers with elasticity and toughness of the textured soybean protein, thereby obviously improving the taste of the mushroom dumpling; meanwhile, because the mushroom dumplings do not contain animal fat and meat, the dumplings have the advantages of zero cholesterol and low fat, and are beneficial to the health of eaters.

In addition, the betaine is added in the processing process of the dumplings, the prepared skin jelly is high in elasticity, the betaine can inhibit fat from depositing in the liver, liver cirrhosis is prevented, normal liver cells are protected, and the dumplings are healthier to eat.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.