Vegetarian Ham Sausage recipe
Related topics: # Vegetarian meat, # ham and sausage, # meat processing
Vegetable protein meat is a kind of food with nutritional value, taste and flavor of meat, which is synthesized and processed by using vegetable protein and other vegetable ingredients, also known as vegetable meat and vegetarian meat. Vegetable protein meat is a derivative product of vegetable food, which is a kind of imitation meat product with meat characteristics developed to replace traditional meat.
Basic formula:
10.0kg of soybean wiredrawing protein, 1.5kg of konjac flour, 0.22kg of whey protein, 6kg of soybean protein powder, 1.5kg of modified starch, 0.5kg of soy sauce, 1.0kg of mushroom essence, 1.0kg of salt, 0.8kg of white granulated sugar, 0．14kg of monosodium glutamate, 0.10kg of disodium salt (I+g), 0.09kg of caramel pigment and tert-butyl p-benzene
Technological process:
Soybean wiredrawing protein → soaking → dehydration → chopping → stirring → enema → sterilization → packaging → finished product → quality inspection.
Operating points:
1. treatment of soybean wiredrawing protein
Select qualified soybean wiredrawing protein and soak it in water at 5~10℃. The water level does not exceed the vegetable protein. The soaking time is about 2h until it is soft and has no hard core. The soaked soybean wiredrawing protein must be used up as soon as possible.
2. Dehydration
A dehydrator is used to remove excess water from the softened soybean wiredrawing protein. Generally, the weight after dehydration is about 3 times of the dry weight before dehydration. The main function of this stage is to eliminate some beany smell until no water flows out of the water outlet, and then discharge.
3. Chopping and stirring
Pour dehydrated soybean wiredrawing protein into the material tray of the chopper, and start the chopper. When chopping, press the slow switch and rotate for 30 seconds, then add soybean protein powder, soy sauce modified starch, salad oil, spices and so on; Then press the quick switch to gradually chop and mix. Finally, turn the stirring speed for several times to remove the gas in the vegetarian meat stuffing. The chopping time depends on the viscosity of the vegetarian meat stuffing, which is not easy to be too long. It is controlled at about 5min and the stuffing temperature is controlled below 12℃. Excessive and insufficient chopping will affect the quality of products.
4. Enema
Pour the chopped stuffing into the hopper of the vacuum enema machine, fill it into the red PVDC casing according to the predetermined filling index (40g/ piece, 65mm-wide sheet color PVDC color printing composite casing film, casing shrinkage, 20% horizontally, 26%~27% longitudinally, filling length, 173mm, folding width, buckle = 2.1mm), and punch in automatically
5. Sterilization (cooking)
Before sterilization, carefully check and correct whether each link, valve, temperature and recorder are normal (steam, cold water, compressed air, etc.). 40g/ piece, the sterilization formula is heating up no more than 15min, keeping the temperature for 10min/121℃, and then water cooling to the center temperature of 25℃. When the center temperature of cold sausage is less than 15℃, it can be packaged and stored at normal temperature.
Note: the temperature of inlet water is 85℃ and the pressure is 0.1MPa;; 100℃, pressure 0.2MPa;; 121℃, pressure 0.25MPa;; Lower the temperature above 80℃ and keep the pressure at 0.25MPa;; Under 80℃, the pressure is kept at 0.2MPa.
6. Packaging and quality inspection
The packing specification is 40g/ piece, with 10 pieces per bag. Pay attention to welding firmly when sealing the packing bags. Pick and inspect the defective products, and the intestines should be clean. Whether in bags or in bulk, it is necessary to check whether there are small cracks or stuffing at both ends of each branch. After inspection, ham sausage (without broken bag, meat, bending, etc.) is qualified, it is the finished product.
Product features:
1. Beautiful color, smell and taste. Different from ordinary meat ham sausage, vegetarian meat ham sausage is ruddy in color, fragrant and non-greasy, which is easy to be recognized by consumers.
2. Excellent texture and structure. Vegetarian meat ham sausage has excellent structure, high temperature resistance, heat irreversibility, crisp and refreshing, which overcomes the structural and taste defects of conventional high temperature ham sausage.
3. Nutrition and environmental protection. The product has high protein, low fat, no cholesterol and zero trans fatty acid, which can effectively avoid the potential risk of eating animal meat because of its vegetable source; Eating vegetarian ham sausage reduces meat consumption, thus reducing greenhouse gas emissions and environmental pollution.
