阅读说明：本技术 一种人造肉的生产工艺 (Production process of artificial meat ) 是由 刘坚 倪冰 于 2019-09-30 设计创作，主要内容包括：本发明涉及人造肉加工的技术领域,尤其是涉及一种人造肉的生产工艺,包括以下加工步骤：S1：准备原料,包括组织蛋白、冰水、大豆分离蛋白、TG酶、色拉油、辅料、添加剂和调味料；S2：预处理,对组织蛋白进行复水处理；对大豆分离蛋白、冰水和TG酶进行斩拌处理；S3：称量,按照配方分别对辅料、调味料和添加剂进行准确称量；S4：搅拌,将组织蛋白和大豆分离蛋白放入搅拌设备内搅拌,搅拌的过程中依次加入辅料、调味料和添加剂,使之形成馅料；S5：成型,将馅料放入模具中,然后对其进行加热,使之成型；S6：包装,取出成型后的蛋白制品,对其进行包装后速冻。本发明的优点是提高了人造肉的肉感和口感,避免了炒制带来的影响。(The invention relates to the technical field of artificial meat processing, in particular to a production process of artificial meat, which comprises the following processing steps: s1: preparing raw materials including tissue protein, ice water, soybean protein isolate, TG enzyme, salad oil, auxiliary materials, additives and seasonings; s2: pre-treating, namely carrying out rehydration treatment on tissue protein; chopping and mixing the soybean protein isolate, ice water and TG enzyme; s3: weighing, namely accurately weighing the auxiliary materials, the seasonings and the additives according to the formula; s4: stirring, namely putting the tissue protein and the soybean protein isolate into stirring equipment for stirring, and sequentially adding auxiliary materials, seasonings and additives during stirring to form stuffing; s5: molding, namely putting the stuffing into a mold, and then heating the stuffing to mold the stuffing; s6: and (4) packaging, taking out the molded protein product, packaging the protein product, and quickly freezing. The invention has the advantages of improving the meat feeling and the taste of the meat analogue and avoiding the influence caused by frying.)

1. A production process of artificial meat is characterized in that: the method comprises the following processing steps:

s1: preparing raw materials including tissue protein, ice water, soybean protein isolate, TG enzyme, salad oil, auxiliary materials, additives and seasonings;

s2: pre-treating, namely carrying out rehydration treatment on tissue protein; chopping and mixing the soybean protein isolate, ice water and TG enzyme;

s3: weighing, namely accurately weighing the auxiliary materials, the seasonings and the additives according to the formula;

s4: stirring, namely placing the tissue protein and the soybean protein isolate pretreated in the step S2 into stirring equipment for stirring, and sequentially adding auxiliary materials, seasonings and additives during stirring to form stuffing;

s5: molding, namely putting the stirred stuffing into a mold, and then heating the stuffing to mold the stuffing;

s6: and (4) packaging, taking out the molded protein product, packaging the protein product, and quickly freezing.

2. A process for the production of a meat analogue as claimed in claim 1, wherein: in step S2, the tissue protein and water are put into a container according to the proportion of 1:2 for rehydration.

3. A process for the production of a meat analogue as claimed in claim 2, wherein: the water added in the rehydration treatment in the step S2 is normal temperature water or ice water.

4. A process for the production of a meat analogue as claimed in claim 1, wherein: in step S2, the soy protein isolate, ice water and TG enzyme are chopped by the chopper, the salad oil is added after the elasticity is chopped, and the chopping is continued until the soy protein isolate, ice water and TG enzyme are chopped to be bright and then taken out for use.

5. A process for the production of a meat analogue as claimed in claim 1, wherein: the chopping temperature in the step S2 is controlled to be 0-10 ℃.

6. A process for the production of a meat analogue as claimed in claim 1, wherein: in the step S1, the auxiliary material is corn modified starch; the flavoring agent is meat-flavored pickling material, meat-flavored essence, salt, monosodium glutamate, and dark soy sauce; the additive is curdlan and Qingdao Jiuxiang.

7. A process for the production of a meat analogue as claimed in claim 6, wherein: in the step S4, a stirrer is used to stir the tissue protein and the soy protein isolate, the corn modified starch is added and stirred for 12-20min during the stirring process to make the mixture viscous, then the salt, the monosodium glutamate, the dark soy sauce, the meat flavor curing material and the meat flavor essence are sequentially added, and after the meat flavor is given out, the curdlan and the Qingdao Jiuxiang adhesive are added and stirred uniformly.

8. A process for the production of a meat analogue as claimed in claim 1, wherein: in the step S5, the steam box is adopted to heat the stuffing, the stuffing is placed in the steam box, the drying mode is set at 55 ℃, the drying is carried out for 10min, then the cooking mode is set at 65 ℃, the cooking is carried out for 10min, and then the shaping is carried out.

Technical Field

The invention relates to the technical field of artificial meat processing, in particular to a production process of artificial meat.

Background

The artificial meat is also called soybean protein meat, belongs to a high-protein, low-calorie and low-fat nutritional food, and has very positive effects on adjusting dietary structure and improving the health level of people. Can avoid various side effects of 'high fat diet influences hearing', 'feed hormone and antibiotic transfer absorption', 'botulinum toxin absorption', 'saturated fat or cholesterol causes obesity' and the like caused by eating meat. Is especially suitable for people suffering from obesity, diabetes, hypertension, hyperlipemia and cardiovascular diseases, and has obvious dietotherapy effect.

The prior artificial meat is generally prepared by the following process: firstly, uniformly mixing the crushed soybean protein powder and the wheat gluten, extruding to obtain a blank, secondly, putting the blank into a serous fluid prepared with a seasoning, a preservative and water, boiling or pickling or frying for flavoring, and finally drying the pickled blank.

However, the above preparation process has the following disadvantages: the high temperature during frying can cause the loss of nutrient substances in the artificial meat, reduce the meat feeling and cause poor taste.

Disclosure of Invention

The invention aims to provide a production process of artificial meat, which has the advantages of improving the meat feeling and the taste of the artificial meat and avoiding the influence caused by frying.

The technical purpose of the invention is realized by the following technical scheme: a production process of artificial meat comprises the following processing steps:

s1: preparing raw materials including tissue protein, ice water, soybean protein isolate, TG enzyme, salad oil, auxiliary materials, additives and seasonings;

s2: pre-treating, namely carrying out rehydration treatment on tissue protein; chopping and mixing the soybean protein isolate, ice water and TG enzyme;

s3: weighing, namely accurately weighing the auxiliary materials, the seasonings and the additives according to the formula;

s4: stirring, namely placing the tissue protein and the soybean protein isolate pretreated in the step S2 into stirring equipment for stirring, and sequentially adding auxiliary materials, seasonings and additives during stirring to form stuffing;

s5: molding, namely putting the stirred stuffing into a mold, and then heating the stuffing to mold the stuffing;

s6: and (4) packaging, taking out the molded protein product, packaging the protein product, and quickly freezing.

By adopting the technical scheme, the production process for processing the artificial meat in the application only needs to pretreat, weigh, stir, form, package and quickly freeze raw materials, does not need to fry the artificial meat at high temperature, reduces the loss of nutrient substances in the artificial meat, improves the meat feeling and the taste, and the arrangement of ice water is used for cooling the chopping equipment and simultaneously ensures the reaction temperature of TG enzyme.

The invention is further configured to: in step S2, the tissue protein and water are put into a container according to the proportion of 1:2 for rehydration.

By adopting the technical scheme, the tissue protein can be gradually restored to the original fresh state, and the taste of the product after processing is ensured.

The invention is further configured to: the water added in the rehydration treatment in the step S2 is normal temperature water or ice water.

The invention is further configured to: in step S2, the soy protein isolate, ice water and TG enzyme are chopped by the chopper, the salad oil is added after the elasticity is chopped, and the chopping is continued until the soy protein isolate, ice water and TG enzyme are chopped to be bright and then taken out for use.

The invention is further configured to: the chopping temperature in the step S2 is controlled to be 0-10 ℃.

By adopting the technical scheme, normal reaction of the TG enzyme can be ensured.

The invention is further configured to: in the step S1, the auxiliary material is corn modified starch; the flavoring agent is meat-flavored pickling material, meat-flavored essence, salt, monosodium glutamate, and dark soy sauce; the additive is curdlan and Qingdao Jiuxiang.

By adopting the technical scheme, the corn modified starch is added to enhance the viscosity and stability of various substances and improve the taste of the product; the curdlan is added to improve the water retention of the product, has a thickening effect and can better combine all substances; the addition of the meat-flavor curing material and the meat-flavor essence is used for increasing the meat flavor and mouthfeel of the product.

The invention is further configured to: in the step S4, a stirrer is used to stir the tissue protein and the soy protein isolate, the corn modified starch is added and stirred for 12-20min during the stirring process to make the mixture viscous, then the salt, the monosodium glutamate, the dark soy sauce, the meat flavor curing material and the meat flavor essence are sequentially added, and after the meat flavor is given out, the curdlan and the Qingdao Jiuxiang adhesive are added and stirred uniformly.

By adopting the technical scheme, all the substances are fully mixed, so that the processed stuffing is more tasty.

The invention is further configured to: in the step S5, the steam box is adopted to heat the stuffing, the stuffing is placed in the steam box, the drying mode is set at 55 ℃, the drying is carried out for 10min, then the cooking mode is set at 65 ℃, the cooking is carried out for 10min, and then the shaping is carried out.

By adopting the technical scheme, the drying mode is mainly used for evaporating the water on the surface and inside of the stuffing; the cooking mode is mainly used for forming the stuffing.

In conclusion, the beneficial technical effects of the invention are as follows:

1. in the production process for processing the artificial meat, only the raw materials are required to be pretreated, weighed, stirred, formed, packaged and quickly frozen, and the artificial meat is not required to be fried at high temperature, so that the loss of nutrient substances in the artificial meat is reduced, and the meat feeling and the taste are improved;

2. the ice water is arranged and used for cooling the chopping equipment and reducing the reaction temperature;

3. the corn modified starch is added to enhance the viscosity and stability of various substances and improve the mouthfeel of the product; the curdlan is added to improve the water retention of the product, has a thickening effect and can better combine all substances; the addition of the meat-flavor curing material and the meat-flavor essence is used for increasing the meat flavor and mouthfeel of the product.

Drawings

FIG. 1 is a schematic process flow diagram of the present invention.

Detailed Description

The present invention will be described in further detail with reference to the accompanying drawings.

Referring to fig. 1, the process for producing the artificial meat disclosed by the invention comprises the following processing steps: s1: preparing raw materials; s2: pre-treating; s3: weighing; s4: stirring; s5: molding; s6: and (6) packaging.

In step S1, preparing tissue protein, ice water, soy protein isolate, TG enzyme, salad oil, auxiliary materials, additives and seasonings, wherein the auxiliary materials are corn modified starch for enhancing viscosity and stability of the substances and improving taste of the product; the additive is curdlan and Qingdao Jiuxiang, the curdlan is added to improve the water retention of the product, has a thickening effect and can better combine all substances; the flavoring agent is meat-flavor curing material, meat-flavor essence, salt, monosodium glutamate and dark soy sauce, and the meat-flavor curing material and the meat-flavor essence are added to increase meat flavor and mouthfeel of the product.

Referring to fig. 1, the pretreatment in step S2 includes a rehydration process and a chopping process, and the rehydration process specifically operates as follows: placing the histon and water in a container according to the proportion of 1:2 for rehydration to gradually restore the original fresh state of the histon, wherein the water in the rehydration process can be normal temperature water or ice water, and discharging the water after the rehydration is finished.

The chopping and mixing treatment specifically comprises the following operations: mixing soybean protein isolate, ice water and TG enzyme, placing the mixture into a chopper mixer, chopping at constant speed, chopping the raw materials to be elastic, adding salad oil, continuously chopping until the raw materials are chopped to be bright, taking out for later use, setting the ice water, cooling the chopper mixer, ensuring the reaction temperature of the TG enzyme, and controlling the temperature to be between 0 and 10 ℃ through a temperature sensing device in the whole reaction process.

In step S3, the auxiliary materials, seasonings, and additives are accurately weighed for each production amount, and after weighing is completed, the auxiliary materials, seasonings, and additives are placed in categories.

In step S4, mixing the tissue protein pretreated in step S2 and the isolated soy protein, putting the mixture into a stirrer for stirring, adding the corn modified starch during stirring, stirring for 12-20min to form a viscous state, then sequentially adding the salt, the monosodium glutamate, the dark soy sauce, the meat-flavored pickling materials and the meat-flavored essence, stirring until meat fragrance is given out, adding the curdlan and the Qingdao Jiuxiang glue, and stirring uniformly to form stuffing.

In step S5, after the stuffing is processed, the worker holds the stuffing in a mold and then heats the stuffing, and the heating equipment mainly adopts a steam box, and the specific operation is as follows: and (3) putting the mold containing the stuffing into a steam box, then adjusting the mode to be a drying mode at 55 ℃, drying for 10min for evaporating the water on the surface and inside of the stuffing, and then adjusting the mode to be a cooking mode at 65 ℃, cooking for 10min for forming the stuffing.

In step S6, the filling is shaped and then taken out of the steamer, and then packaged and quick-frozen.

Compared with the preparation process in the prior art, the production process in the application only needs to carry out pretreatment, weighing, stirring, forming, packaging and quick freezing on the raw materials, does not need to carry out high-temperature frying on the raw materials, reduces the loss of nutrient substances in the artificial meat, and improves the meat feeling and the taste.

The embodiments of the present invention are preferred embodiments of the present invention, and the scope of the present invention is not limited by these embodiments, so: all equivalent changes made according to the structure, shape and principle of the invention are covered by the protection scope of the invention.