阅读说明：本技术 一种酵素全豆素排及其制备方法 (Enzyme whole bean vegetarian steak and preparation method thereof ) 是由 宁成国 于 2019-11-26 设计创作，主要内容包括：本发明提供了一种酵素全豆素排,包括按重量份数计的以下组分：大豆5～20份,水150～300份,益生菌35～50份,大豆油5～20份,卤料0.5～2份,其中含有豆渣。该酵素全豆素排的味道和口感与肉排接近。豆制品中不含胆固醇,适合各类人群食用,并含有丰富的膳食纤维,能促进人体更好的消化。由于大豆整粒都可食用,制作全豆豆腐时无需过滤豆渣,提高了原材料的利用率。本发明还提供了该酵素全豆素排的制备方法,通过用益生菌点制液代替传统的石膏、卤水作为豆腐点制剂,可将豆制品的嘌呤含量降低了60％,并且减少因传统凝固剂使用不当造成的食品污染,解决了食品安全问题。(The invention provides a ferment whole bean vegetarian steak which comprises the following components in parts by weight: 5-20 parts of soybean, 150-300 parts of water, 35-50 parts of probiotics, 5-20 parts of soybean oil and 0.5-2 parts of marinating material, wherein the soybean residue is contained. The taste and mouthfeel of the ferment whole bean vegetarian steak are similar to those of steaks. The bean product does not contain cholesterol, is suitable for various people, contains rich dietary fiber and can promote the digestion of human bodies. Because the whole soybeans can be eaten, the bean dregs do not need to be filtered when the whole soybean tofu is made, and the utilization rate of raw materials is improved. The invention also provides a preparation method of the ferment whole bean essence steak, which uses the probiotic dibbling liquid to replace the traditional gypsum and brine as a bean curd dibbling preparation, can reduce the purine content of bean products by 60 percent, reduces the food pollution caused by improper use of the traditional coagulant and solves the problem of food safety.)

1. The ferment whole bean vegetarian steak is characterized by comprising the following components in parts by weight: 5-20 parts of soybeans, 150-300 parts of water, 35-50 parts of probiotics, 5-20 parts of soybean oil and 0.5-2 parts of marinating materials, wherein the ferment whole bean curd jelly contains bean dregs.

2. The ferment whole soy steak of claim 1, wherein the probiotic comprises the following components in parts by weight: 10-20 parts of streptococcus thermophilus, 10-20 parts of lactobacillus bulgaricus, 15-30 parts of bifidobacterium bifidum, 15-30 parts of lactobacillus acidophilus and 20-40 parts of lactobacillus casei.

3. The ferment whole soy steak of claim 1, wherein the marinade comprises the following components in parts by weight: 2-5 parts of star anise, 4-7 parts of pepper, 3-7 parts of cassia bark, 8-10 parts of tsaoko amomum fruit, 10-15 parts of nutmeg, 19-22 parts of ginger, 33-36 parts of green Chinese onion, 15-20 parts of edible salt and 120-130 parts of brewed soy sauce.

4. The method for preparing ferment whole soy bean curd stick according to any one of claims 1 to 3, comprising the steps of:

(1) pretreatment of raw materials: cleaning the soybeans and soaking for 7-10 hours;

(2) pulping: mixing and pulping the soaked soybeans with water to obtain first pulp;

(3) grinding: grinding the first slurry into slurry, and filtering to obtain a second slurry, wherein the bean dregs are reserved;

(4) and (3) sterilization: sterilizing the second slurry and fermentation vessel;

(5) fermentation: adding the sterilized second slurry into a sterilized fermentation container, and adding probiotics for fermentation to obtain a probiotic dibbling liquid;

(6) preparing whole soybean milk: preparing a second slurry according to the steps (1) - (3), adding the separated bean dregs into the second slurry again, and uniformly stirring to obtain the whole soybean milk;

(7) preparing a cake: boiling the whole soybean milk and mixing with the probiotic curdling liquid to obtain third slurry;

(8) gathering flowers: standing the third slurry to obtain whole soybean curd jelly and a supernatant;

(9) pressing: taking out the whole bean curd, and adding a cover plate to perform compression molding to obtain the whole bean curd;

(10) frying: frying the whole bean curd in soybean oil until the two sides of the whole bean curd are golden;

(11) marinating: and mixing the marinating material with water to obtain marinade, soaking the fried whole-bean curd in the marinade, and boiling for 35-45 min to obtain the ferment whole-bean vegetarian steak.

5. The method according to claim 4, wherein in step (3), the first pulp is subjected to four refining passes of 60 mesh, 80 mesh, 100 mesh and 120 mesh in sequence.

6. The method according to claim 4, wherein in the step (4), the second slurry is sterilized at 110-120 ℃ for 5-20 min; and (4) performing steam sterilization on the fermentation container.

7. The method according to claim 4, wherein the fermentation condition is closed fermentation at 35-40 ℃ for 24-48 h.

8. The method according to claim 4, wherein in the step (6), the mass ratio of the whole soybean milk to the probiotic curdling liquid is 100 (3-6);

and/or in the step (6), mixing the probiotic spotting fluid with sterile water until the mass ratio of the diluted probiotic spotting fluid to the whole soybean milk is 1:1, adding the diluted probiotic spotting fluid into the whole soybean milk for 3 times, wherein the adding amount of the diluted probiotic spotting fluid is 1/3 per time, and the time interval of adding the diluted probiotic spotting fluid for every two times is 1-3 min.

9. The method according to claim 4, wherein in the step (9), the whole bean curd is divided into pieces of 10cm x 5cm x 0.3cm and then fried.

10. The method as claimed in claim 4, wherein in the step (11), the marinade is made into a material bag and put into a pot, clean water with the mass 15-18 times of that of the marinade is added, then the fried whole soybean curd is completely soaked in the marinade, after the whole soybean curd is boiled by big fire, the whole soybean curd is boiled by small fire for 35-45 minutes, and then the ferment whole soybean curd block is prepared.

Technical Field

The invention relates to the technical field of food, and particularly relates to ferment whole bean vegetarian steak and a preparation method thereof.

Background

The bean curd is a traditional Chinese food, has delicious taste and good health, and is also a main raw material of vegetarian dishes in China. The bean curd is prepared from beans such as semen glycines, semen Sojae Atricolor, and semen Phaseoli Radiati. Removing shell of bean, cleaning, soaking in water for a certain time, adding water, and grinding into soybean milk. Then, the ground soybean milk is filled in a special cloth bag, a bag opening is closed, and the soybean milk is squeezed out of the cloth bag by forceful squeezing. The pulp can be squeezed twice, the bag opening is opened after the pulp is squeezed for the first time, clear water is put into the bag opening, and the pulp is squeezed again after the bag opening is collected. After the raw soybean milk is squeezed, the raw soybean milk is put into a pot to be boiled while floating foam on the raw soybean milk is skimmed off. The cooking temperature is kept between 90 and 100 ℃, and the cooking time needs to be taken into consideration. The cooked soybean milk needs to be marinated to be coagulated. The bittern spotting method can be divided into bittern spotting and gypsum spotting. The main component of bittern is magnesium chloride and the main component of gypsum is calcium sulfate.

The bean curd is rich in nutrients, including iron, magnesium, potassium, nicotinic acid, copper, calcium, zinc, phosphorus, folic acid, vitamin B1, egg yolk and vitamin B6. Every 100 g of bean curd contains 15.7 g of protein, 8.6 g of fat, 4.3 g of carbohydrate and 0.1 g of fiber, and can provide 611.2 kilojoules of calories. The high amino acid and protein content in the bean curd makes the bean curd become a good supplementary food for grains. 78% of the tofu fat is unsaturated fatty acid and does not contain cholesterol, and the tofu fat is called "vegetable meat".

The vegetarian diet taking bean curd as a raw material at present comprises vegetarian steaks, vegetarian chickens and the like. Taking the element row as an example, a common cooking method comprises the following steps: frying bean curd in oil pan to golden yellow, adding flavoring such as soy sauce and sugar, and frying. However, there is a need for further improvement of the preparation process of conventional bean curd vegetarian foods in combination with health preservation.

In addition, probiotics have become a focus of research. The probiotics have the effects of promoting the absorption and utilization of nutrient components by organisms, maintaining the micro-ecological balance of intestinal tracts, enhancing the immune function of the organisms and the like. If a probiotic product with good performance, complete function and stable quality can be manufactured and used in bean curd vegetarian food, the nutritive value can be better improved.

In view of this, the invention is particularly proposed.

Disclosure of Invention

The first objective of the present invention is to provide a ferment soyabean essence steak.

The second objective of the present invention is to provide a method for preparing the enzyme whole soy bean essence steak.

In order to achieve the purpose, the technical scheme of the invention is as follows:

the invention relates to a ferment whole bean vegetarian steak which comprises the following components in parts by weight: 5-20 parts of soybeans, 150-300 parts of water, 35-50 parts of probiotics, 5-20 parts of soybean oil and 0.5-2 parts of marinating materials, wherein the ferment whole bean curd jelly contains bean dregs.

Preferably, the probiotic comprises the following components in parts by weight: 10-20 parts of streptococcus thermophilus, 10-20 parts of lactobacillus bulgaricus, 15-30 parts of bifidobacterium bifidum, 15-30 parts of lactobacillus acidophilus and 20-40 parts of lactobacillus casei.

Preferably, the halogen material comprises the following components in parts by weight: 2-5 parts of star anise, 4-7 parts of pepper, 3-7 parts of cassia bark, 8-10 parts of tsaoko amomum fruit, 10-15 parts of nutmeg, 19-22 parts of ginger, 33-36 parts of green Chinese onion, 15-20 parts of edible salt and 120-130 parts of brewed soy sauce.

Preferably, the ferment whole soy bean essence steak is prepared by the following method:

(1) pretreatment of raw materials: cleaning the soybeans and soaking the cleaned soybeans, wherein the mass ratio of water to the soybeans is preferably 3:1, and the soaking time is 7-10 hours;

(2) pulping: mixing and pulping the soaked soybeans with water to obtain first pulp, wherein the mass ratio of the dry beans to the first pulp is 1: 10;

(3) grinding: grinding the first slurry into slurry, and filtering to obtain a second slurry, wherein the bean dregs are reserved;

preferably, the first pulp is sequentially subjected to four times of refining of 60 meshes, 80 meshes, 100 meshes and 120 meshes.

(4) And (3) sterilization: sterilizing the second slurry and fermentation vessel;

preferably, the second slurry is sterilized for 5-20 min at 110-120 ℃; and (4) performing steam sterilization on the fermentation container.

(5) Fermentation: and adding the sterilized second slurry into a sterilized fermentation container, and adding probiotics for fermentation to obtain the probiotic curdling liquid.

Preferably, the fermentation condition is sealed fermentation at 35-40 ℃ for 24-48 h.

(6) Preparing whole soybean milk: preparing a second slurry according to the steps (1) - (3), adding the separated bean dregs into the second slurry again, and uniformly stirring to obtain the whole soybean milk;

(7) preparing a cake: boiling the whole soybean milk and mixing with the probiotic curdling liquid to obtain third slurry;

preferably, the mass ratio of the whole soybean milk to the probiotic dibbling liquid is 100 (3-6).

Preferably, the probiotic spotting fluid is mixed with sterile water until the mass ratio of the diluted probiotic spotting fluid to the whole soybean milk is 1:1, then the diluted probiotic spotting fluid is added into the whole soybean milk for 3 times, the adding amount of the diluted probiotic spotting fluid is 1/3 each time, the time interval of adding every two times is 1-3 min, and the temperature of the whole soybean milk is 80-90 ℃.

(8) Gathering flowers: standing the third slurry to obtain whole soybean curd jelly and a supernatant;

(9) pressing: taking out the whole bean curd, and adding a cover plate to perform compression molding to obtain the whole bean curd;

(10) frying: frying the flaky whole-bean curd in soybean oil until two sides are golden, wherein the oil temperature is preferably 170-200 ℃;

(11) marinating: and mixing the marinating material with water to obtain marinade, soaking the fried whole-bean curd in the marinade, and boiling for 35-45 min to obtain the ferment whole-bean vegetarian steak.

The invention has the beneficial effects that:

the invention provides enzyme whole bean vegetarian steak which has the taste and the mouthfeel similar to those of steak. The bean product contains human essential amino acids similar to animal protein, and contains minerals such as calcium, phosphorus, and iron, vitamins Bl, B2 and cellulose. The bean product does not contain cholesterol, and is suitable for various people. The fat contained in the ferment whole bean curd vegetable steak is unsaturated fat, and compared with steak, the ferment whole bean curd vegetable steak can meet the intake of the fat, does not introduce excessive heat, and better accords with the modern healthy diet concept.

In addition, the ferment whole bean curd jelly contains rich dietary fiber, and can promote the digestion of human body. Because the whole soybeans can be eaten, the bean dregs do not need to be filtered when the whole soybean tofu is made, and the utilization rate of raw materials is improved.

In a preferred scheme, the probiotic dibbling liquid is used for replacing the traditional gypsum and brine as a bean curd dibbling preparation, so that the purine content of a bean product can be reduced by 60%, the food pollution caused by improper use of the traditional coagulant is reduced, and the problem of food safety is solved.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without any inventive step, are within the scope of the present invention.

The embodiment of the invention relates to a ferment whole bean vegetarian steak which comprises the following components in parts by weight: 5-20 parts of soybeans, 150-300 parts of water, 35-50 parts of probiotics, 5-20 parts of soybean oil and 0.5-2 parts of marinating materials, wherein the ferment whole bean curd jelly contains bean dregs. The soybean and the water are used as raw materials of the ferment whole-bean vegetarian steak, the probiotics is used for preparing the probiotic curdling liquid, the soybean oil is used for frying the whole-bean curd, and the marinating material is used for preparing the seasoning bag to marinate the whole-bean curd.

In one embodiment of the invention, the probiotic comprises the following components in parts by weight: 10-20 parts of streptococcus thermophilus, 10-20 parts of lactobacillus bulgaricus, 15-30 parts of bifidobacterium bifidum, 15-30 parts of lactobacillus acidophilus and 20-40 parts of lactobacillus casei.

Wherein the streptococcus thermophilus is derived from dairy products. It is an oxygen-consuming gram-positive bacterium, a pair of two oval cocci connected in long chains of about 0.7 to 0.9 microns. In selective media, S.thermophilus will grow as beige colonies. Streptococcus thermophilus is considered a "generally accepted as safe (GRAS)" ingredient and is widely used in the production of some important fermented dairy products, including yogurt and cheese (e.g., swiss, linburg cheese). Streptococcus thermophilus also has functional activities such as production of exopolysaccharides, bacteriocins and vitamins. In addition, the streptococcus thermophilus can also be used as a potential beneficial bacterium, and experiments prove that the streptococcus thermophilus has a health effect, transport activity and certain gastrointestinal tract adhesion.

The lactobacillus bulgaricus is a lactic acid bacterium in the lactobacillus bulgaricus yoghourt, belongs to the lactobacillus in classification, and is named as lactobacillus delbrueckii subspecies bulgaricus (called lactobacillus bulgaricus for short) by microbiologists due to the characteristics of excellent strain producing area, microbial characteristics, efficiency and the like. It can ferment sugar to obtain energy, generate a large amount of lactic acid, and inhibit cancer cells in experimental animals.

Bifidobacterium has 32 subtypes, and can be used for treating chronic diarrhea and protecting liver.

Lactobacillus acidophilus is milk containing Lactobacillus acidophilus. The milk beverage has effects of regulating intestine, and preventing and treating intestinal diseases such as chronic constipation or dysentery. The existing research shows that lactobacillus acidophilus can smoothly pass through the high-acidity and high-bile-salt environment of the stomach and intestine to reach the intestine, can be used as a dietary supplement factor to normally reproduce in the intestine of a human body to form dominant bacteria, fully exerts the health promotion characteristic of the dominant bacteria and plays a role in regulating the intestine.

Lactobacillus casei (l.casei) is a short-rod or long-rod shaped, polymorphous bacillus, of varying length, generally less than 1.5 μm in width. The two ends of the fungus are parallel and level and are square, and the arrangement mode is mostly short chain or long chain. Coccoid bacteria are also sometimes seen. Gram staining is positive, no motility and no spore generation. Lactobacillus casei, one of the probiotics, is able to tolerate the defense mechanisms of organisms, including enzymes in the oral cavity, low pH in gastric juice, bile acids in the small intestine, and the like. Therefore, the lactobacillus casei can survive in a large amount in intestinal tracts after entering a human body, and has the effects of regulating intestinal flora balance, promoting digestion and absorption of the human body and the like. Meanwhile, the lactobacillus casei has the functions of efficiently reducing blood pressure and cholesterol, promoting cell division, generating antibody immunity, enhancing human immunity, preventing cancer, inhibiting tumor growth and the like; also has the beneficial health effects of relieving lactose intolerance and allergy.

In one embodiment of the invention, the halogen material comprises the following components in parts by weight: 2-5 parts of star anise, 4-7 parts of pepper, 3-7 parts of cassia bark, 8-10 parts of tsaoko amomum fruit, 10-15 parts of nutmeg, 19-22 parts of ginger, 33-36 parts of green Chinese onion, 15-20 parts of edible salt and 120-130 parts of brewed soy sauce.

The invention also relates to a preparation method of the ferment whole bean vegetarian steak, which comprises the following steps:

(1) pretreatment of raw materials: cleaning soybeans and soaking the cleaned soybeans, wherein the mass ratio of water to the soybeans is preferably 3:1, and the soaking time is 7-10 hours;

(2) pulping: mixing and pulping the soaked soybeans with water to obtain first pulp, wherein the mass ratio of the dry beans to the first pulp is 1: 10;

(3) grinding: grinding the first slurry into thick liquid, filtering to obtain a second slurry, and keeping the bean dregs for later use;

in one embodiment of the invention, the first pulp is refined four times in sequence 60 mesh, 80 mesh, 100 mesh and 120 mesh. The obtained pulp has fine texture and good taste.

(4) And (3) sterilization: sterilizing the second slurry and the fermentation vessel;

in one embodiment of the invention, the second slurry is sterilized at 110-120 ℃ for 5-20 min; and (4) performing steam sterilization on the fermentation container.

(5) Fermentation: and adding the sterilized second slurry into the sterilized fermentation container, and adding probiotics for fermentation to obtain the probiotic curdling liquid.

In one embodiment of the invention, the fermentation condition is sealed fermentation at 35-40 ℃ for 24-48 h.

(6) Preparing whole soybean milk: preparing a second slurry according to the steps (1) - (3), adding the separated bean dregs into the second slurry again, and uniformly stirring to obtain the whole soybean milk;

(7) preparing a cake: boiling the whole soybean milk, and mixing the boiled whole soybean milk with the probiotic curdling liquid to obtain a third slurry, wherein the third slurry contains whole soybean curd jelly and clear liquid;

in one embodiment of the invention, the mass ratio of the whole soybean milk to the probiotic curdling liquid is 100 (3-6). If the addition amount of the probiotic curdling liquid is too much, the water content in the whole soybean curd is reduced, and the whole soybean curd has poor hard taste; if the addition amount of the probiotic curdling liquid is too small, the whole soybean curd jelly cannot be formed, and the subsequent pressing is influenced.

In one embodiment of the present invention, the specific process of ordering includes: mixing the probiotic curdling liquid with sterile water until the mass ratio of the diluted probiotic curdling liquid to the whole soybean milk is 1:1, adding the diluted probiotic curdling liquid into the whole soybean milk for 3 times, wherein the adding amount of the diluted probiotic curdling liquid is 1/3 each time, the adding time interval of each time is 1-3 min, and the temperature of the whole soybean milk is 80-90 ℃. The whole bean curd obtained by the method is more uniform and has more delicate mouthfeel.

(8) Gathering flowers: standing the third slurry to obtain whole soybean curd jelly and supernatant;

(9) pressing: taking out whole bean curd, placing into a shaping container, adding a cover plate, and press-forming to obtain whole bean curd, preferably cutting the pressed whole bean curd into pieces of 10cm × 5cm × 0.3 cm; because the whole bean vegetable steak contains bean dregs, the whole bean vegetable steak is internally provided with a large number of holes, and can be fried and tasty without freezing.

(10) Frying: frying the whole bean curd until two sides are golden, and preferably, the oil temperature is 170-200 ℃;

(11) marinating: and mixing the marinating material and water to obtain marinade, soaking the fried whole-bean curd in the marinade, and boiling for 35-45 min to obtain the ferment whole-bean vegetarian steak.

In one embodiment of the present invention, the specific process of marinating includes: preparing a seasoning bag from the marinating materials, putting the seasoning bag into a pot, adding clear water with the mass 15-18 times of that of the marinating materials, and then completely soaking the fried whole-bean curd into marinade. And after boiling with strong fire, slowly boiling for 35-45 minutes with slow fire to obtain the ferment whole bean vegetarian steak.