素肉火腿肠的制作

The production of meat analogue ham sausage

素肉火腿肠选用大豆拉丝蛋白作为主要原料,基本配方为大豆拉丝蛋白10.0kg、蘑菇精1.0kg、魔芋精粉1.5kg、乳清蛋白0.6kg、大豆蛋白粉6kg、变性淀粉1.5kg、食盐1.0kg、白砂糖0.8kg、味精0.14kg、酱油0.5kg、呈味核苷酸二钠(I+G)0.10kg、焦糖色素0.09kg、特丁基对苯二酚(TBHQ)0.04kg、液体植物香精0.15kg、色拉油7.0kg、液体木糖醇1.5kg、冰水22kg;经浸泡、脱水、斩拌、搅拌、灌肠、杀菌、包装等工序,制作出具有高蛋白、低脂肪、不含胆固醇、滋味鲜美、营养丰富的素肉火腿肠,其感官和理化指标符合产品品质指标要求。

Drawing soybean protein was taken as the main raw material,the basic formula was as follows:drawing soybean protein was 10.0kg,and mushroom powder 1.0kg,and konjac flour was 1.5kg,and whey protein was 0.6kg,and soybean protein powder was 6kg,and modified starch was 1.5kg,and salt was 1.0kg,and white sugar was 0.8kg,and monosodium glutamate was 0.14kg,and soy sauce 0.5kg,and flavor disodium nucleotides(I+G)was 0.10kg,and caramel pigment was 0.09kg,and t-butylhy droquinone(TBHQ)was 0.04kg,and liquid plant essences were 0.15kg,and salad oil was 7.0kg,and liquid xylitol was 1.5kg,and ice water was 22kg.After soaking,dehydration,chopping,stirring,enema,sterilization,packaging and other processes,the meat analogue ham sausage with high protein,low fat,no cholesterol,delicious and rich nutrition was produced,and the sensory and physicochemical indexes met the requirements of product quality indicators.