Method for obtaining paste-like protein matter of protein feed of crustacea

专利摘要:
According to the process of the present invention for preparing a pasty proteinous material or a proteinous food, crustaceans are boiled and milled under sufficient conditions for inactivating enzymes contained therein and then proteolytic enzyme(s) and/or microorganism(s) are allowed to act thereon. Thus various protein sources including crustacean meat remaining in the trunks and carapaces, which have been disposed hitherto, can be efficiently utilized.
公开号:SU1720470A3
申请号:SU894613350
申请日:1989-01-06
公开日:1992-03-15
发明作者:Ютида Ясузо；Нагасаки Хитоси；Макото Итох
申请人:Асахи Денка Когио Кабусики Кайся (Фирма)；
IPC主号:

专利说明:

The invention relates to a method for producing a paste-like protein substance or protein feed.
Crustaceans such as crab, their limbs and pincers are successfully used in the manufacture of meat products. After removal of the shell, gonads, gill and internal organs, the body is washed with water and crushed. Then the remaining bodies are separated by a separator and chopped meat is produced. This is washed again with water and flakes are obtained from the obtained fibrous meat. Various portions of protein, including the remaining soils in the shell, the glands that are not consumed, although considered as Kanl miso in some species of crabs, the gills and the meat remaining in the body, are not consumed, but are thrown away.
Most species of crabs are marketed with shell and without a head, their heads, limbs and other organs are removed, and the protein parts, including the head and limbs, are not currently used but thrown away.
A method is known for producing a pasty protein substance by treating fish meat with enzymes. But the crustaceans treated with this method turn black, which prevents the use of these products as food.
In addition, crustaceans, crushed together with shell, and frozen, emit water during thawing, their texture is coarse, and they have low palatability, which also makes it impossible to use these products as foodstuffs.
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There is also known a method for producing a paste-like proteinaceous substance or protein feed from crustaceans by acting on previously cooked and crushed raw crustaceans with proteolytic enzymes at an inactivation temperature of the enzymes.
However, in a known method, most proteins decompose to water-soluble and even amino acids, which causes a bitter taste of the product.
The aim of the invention is to improve the quality of the product.
The goal is achieved by the fact that in the method of obtaining a paste-like protein substance or protein feed from crustaceans by exposing the previously welded and crushed raw materials of crustaceans with proteolytic enzymes at an inactivation temperature of the enzymes according to the invention, the raw materials are treated with proteolytic enzymes until the content of water-soluble proteins in the product 20- 45 May.% Of total protein.
To inactivate enzymes, hydrogen peroxide must be injected before cooking and grinding the raw material.
Crustaceans should be crushed to a particle size of 150-200 / 1.
The proposed method allows to obtain pasty protein substances, or protein feed, which do not change color, are light and tasty, have excellent quality, do not excrete water during thawing, can compete well with other food products and have properties inherent in crustaceans, in particular crabs or shrimp.
According to the invention, the proposed method for producing a paste-like proteinaceous substance or protein feed from crustaceans includes the steps of boiling and grinding crustaceans under conditions that allow sufficiently inactivating the enzymes contained in crustaceans, the effect on the cooked and crushed crustaceans obtained in the previous stage and in suspension, with a proteolytic enzyme (s) and / or microorganism (s).
Use crustaceans, which are typically as used in the production of fish products, such as crabs, e.g. king crab, LATRIPILLA PHALANGIUM, TERMER CRAB, RED TURNER CRAB, PARALITHADES BRERIPES, MAJA SPIRtGERA, MASK CRAB, LEUCOSIA OBTASIFRONS, HAIRY, CRAB and blue
crab, as well as shrimp, such as tiger shrimp METAPENAEUS JOYNERI. Krill, RALAEMON NIPPONENSiS shrimp, lobster, spiny lobster and UPOGEKIA MAJOR.
Proteolytic enzymes are proteinases such as acrosin, cathepsin, kallikrein, kikinase 2, chymotrypsin, chymopapain, sollagenase, streptokinase, subtilisin, thermolysin, trypsin, thrombin,
0 papain, pakreatin peptidase, ficin, plasmin, renin peptidase and rennin; aminopeptide tkdazy, such as agrinin aminopeptidase, oksinaza and leucine aminopeptidase: angiotensinase, angiotensin converts
5 enzyme and insulinase, carboxypeptinases, such as arginine carboxypeptnase, kikinase 1 and thyroid peptidase. dippeptdases such as carnosinase and proline; peptidases, for example, pronase; other
0 proteolytic enzymes, as well as denatured substances and their compounds.
The proteolytic microorganisms are mold fungi of the genus ASPERGILLUS, MUCOR, RHIZOPUS,
5 PENICILUUMU MONASCUS; lactobacilli of the genus STREPTOCOCCUS, PEDIOCOCCUS LEUCONOSTOS and LACTOBACILLUS bacteria. such as BACILLUS NATTO and BACILLUS SUBTILIS and yeast, such as SACCHAROMYCES
0 ELLIPSU1DEUS, SACCHAROMYCES CEREVISIAE and TORULLA; as well as mutants and their compositions.
A preferred embodiment of the method.
First indicated bleaching
5 enzymes and / or unwanted enzymes contained in crabs or shrimps inactivate by boiling the substance at a temperature higher than the inactivation temperature of these enzymes; or by adding chemicals such
0 as hydrogen peroxide, which are capable of inactivating them, and then the mixture is boiled at a temperature below the inactivation temperatures and below the gelation temperatures of these proteins contained in crustaceans:
Then the shells of crabs or shrimps are crushed to such an extent that the sky of the person does not feel solid matter. This disintegration can be carried out before or at the same time as boiling. The grinding can be carried out using a crusher, in particular a stone crusher. It is desirable to repeat this process several times so that the bone and shell parts are 200 jU or less, preferably
5 150 / or less in diameter.
The relationship between the degree of comminution and the structure of the tissue is determined by ten experts. As a result, all experts determine particles with a diameter of 30Qu or more.
as coarse, and particles with a diameter of 200 / up to 300/1 as medium hardness. On the other hand, two experts determine particles with a diameter of from 150 to 200 / and 150 / and below as gentle, respectively.
Then heat treated, i.e. boiled and crushed, the m soy in the form of a suspension as a suspension is uniformly mixed with proteolytic enzyme (s) and / or microorganism (s), adding the indicated enzyme (s) and / or microorganism (s) to the boiled and crushed m .
Then various additives are introduced — the source of animal protein, vegetable protein, and animal or vegetable fats and oils, in addition to crab meat or shrimp, a source of hydrocarbons, inorganic salts, such as ordinary salt, disodium phosphate or sodium polyphosphate, flavoring agents, conditioning agents. , antibacterial substances, water, fat (s) and oil (a), enzyme (s) and / or microorganism (s), for example hydrocarbons, emulsifier (s). dye (s), vitamin (s), preservative agent (s), amino acid, highly unsaturated fatty acids, vegetable extracts. These additives may be introduced into a paste of crab or shrimp after treatment with proteolytic (s) enzyme (s) and / or microorganism (s). But it is desirable to homogeneously add these additives or their sources to the substance of the crustaceans before or at least during the treatment with proteolytic (s) enzyme (s) and / or microorganism (s) to obtain a homogeneous product. Thus, a stable system can be formed where these additives or their sources are homogeneously dissolved, emulsified and / or dispersed. However, it is preferable to add edible animal and vegetable fats and oils after treatment with enzyme (s) and / or microorganism (s), since these substances sometimes reduce the action of the enzyme (s) or microorganism (s).
Further, other additives may be added — fat (s), oil (a), enzyme (s), and microorganisms acting on carbohydrates and water.
Thermal processing of crabs or shrimps can be carried out by boiling in a tank in the usual way; crushing the trunk, head, or whole body of crabs or shrimps, which are pre-frozen at random, to obtain a suspension and heat the suspension in a saucepan with stirring; adding, for example, hydrogen peroxide to the suspension and heating the resulting mixture with stirring, continuously boiling the substance using a continuous 5 heater; or continuous heating.
The heating temperature may be in the range of 30-140 ° C. When hydrogen peroxide is used, heating can preferably be carried out at 20-60 ° C. Heat treatment can be carried out for a period of from several minutes to one hour, depending on the temperature.
5 Vegetable proteins are used as sources of vegetable protein, such as co, seed, cotton, sesame, sunflower and wheat, their low-fat products and protein concentrates, and
0 isolated proteins from the specified products.
As animal protein sources
use dairy products such as
fresh milk, skimmed, condensed,
whole powder, modified
5 powdered milk, butter, cream and cheese; m from livestock or poultry - beef, horse meat, pork, lamb, chicken meat, duck meat, goose and turkey; processed meat products such as
0 smoked and dried meat; eggs or processed eggs, such as egg powder, frozen eggs and yolk; processed fish meat, in particular, ground and ground, and other sources of animal protein,
5 for example liver.
Sources of animal and vegetable fats and oils are lard, beef, mutton, horse, fish, whale and milk fats; vegetable
0 fats and oils, such as flax oil, safflower, sunflower oil, cotton seed oil, capok oil, olive oil, wheat seed oil, corn oil, palm oil, capr oil, basi oil and coconut nut; processed fats and oils,
obtained by hydrogenation, transesterification or fractionation, and such
products like butter, cream, margarine and
 shortening
0 Sources of hydrocarbons are agricultural products containing large amounts of hydrocarbons, such as rice, wheat, corn, potatoes and sweet potatoes; powdered products, half scientists from these plants, such as rice starch, wheat, corn and potato starch; processed or denatured starch products, such as starch and dextrin; sugar, honey and
starch sugar; We have fruits and juices block, orange, strawberries and grapes.
Vitamins A, B1, B2, B12, C, D, E, H, K, L, M, nicotinic acid, vitamin P, thioctic acid, thioctamide, vitamin R, S, T, U, V can be added to proteinaceous substances. , W, X, Y. rutin and orottic acid.
L-glutamic acid (salt), L-glutamine, glutathione, glycylglycine, DL-alanine, L-ananine, Y-aminobutyric acid, L-apraanine (hydrochloride), L-aspartic acid ( salt), L-asparagine, L-citrylmn, L-tryptophan, L-threonine, glycine, L-cysteine (derivative), L-histidine (salt), L-hydroxyproline, L-isoleucine (salt), O, 1-methionine, L-methionine, L-arnithine (salt), L-phenylalanine, D-phenylglycine, L-proline, L-serine, L-tyrosine and L-valine.
Highly unsaturated fatty acids are linoleic, linolenic and docosahexaenoic acids, as well as their glycerides. Herbal extracts are extracts of various plants, such as medicinal herbs, asparagus and ginseng.
When crab or shrimp, which are optionally mixed with additives, are added to the suspension of meat, the proteolytic (io) enzyme) and the microorganism (s) act on the suspension, which is optionally mixed with additives. Thus, support is required. keep the mixture at an appropriate temperature for an appropriate period of time. Temperature and time can be determined depending on various factors, such as the enzymes and / or microorganisms used, the taste of the target paste-like protein substance and the degree of decomposition of crab or shrimp meat, usually requires a temperature in the range of 0-80 ° C and a period of time from 0.5 min to 30 days. The mixture can be maintained at a constant temperature for the entire period or at a certain temperature for a period of time. And then at a different temperature, i.e. multistage regulation. After adding enzymes and / or microorganisms to the suspension of crab or shrimp meat, the resulting mixture is homogenized or mixed. The temperature at which the mixture can be maintained can be divided into low temperature conditions (0-15 ° C), medium (15-35 ° C) and high (). If only enzymes are used, the mixture can be maintained at a high or medium temperature in the first stage, and in the second stage, within a low temperature. When enzymes
applied with microorganisms, the mixture is processed with enzymes at high, medium or low temperature conditions in the first stage, followed by
arbitrary inactivation of enzymes by cooling, if necessary. Microorganisms are then added to obtain a homogeneous mixture, which is then maintained at medium or low
temperature conditions. In the case when microorganisms alone are added, it is desirable to keep the mixture at a low or medium temperature.
Preferably, the resulting pasty protein substance is exposed to enzymes and / or microorganisms to produce water soluble proteins, i.e. the protein fraction, which does not precipitate even with the addition of sodium trichloroacetate solution in the range of 5-50%, preferably 30-45% (5-40%, preferably 20-35%, when using animal and / or vegetable protein sources). When the content
water soluble proteins less than 5%. then the muscle tissues of crab or shrimp meat remaining in the product give undesirable uniformity. On the other hand, when this content exceeds 50 or 40%
(when animal and / or vegetable protein sources are then used), the resulting product will have an undesirable bitter aftertaste. It is desirable that the protein substance contains
40-90% by weight of peptides mol. Weight. from 40,000 to 70,000, based on the total amount other than water-soluble peptides and amino acids.
When curing, the proteins in the pasty protein substance obtained by this method will decompose over time, which will change the physicochemical properties and taste of the target.
product. Therefore, it must be immediately used in the production of a solid, flowing or liquid food product, where the enzymes and / or microorganisms contained in the protein substance are inactivated by heat treatment, including the production process. Alternatively, when the substance is not immediately consumed in the process of preparing solid, fluid or liquid food,
5 must be stored after heat treatment to inactivate enzymes and / or microorganisms; freeze or dry, for example, spray without inactivating enzymes and / or microorganisms, or adding some substances that can inactivate enzymes and / or microorganisms,
The target product, i.e. A paste-like protein substance or protein food, obtained by the proposed method, from some parts or the whole body of crabs or shrimps and containing a large amount of proteins, can be applied to liquid porridge, noodles, meat dishes, mousse, meatballs, stuffed blocks, baked in dough, pudding with sweet creams, yoghurts, thickeners or fillings for steaks, flaky food, protein drinks, soups, pastes, liquid food for sick and elderly people, sauces for steamed food, fried food, etc.
The product obtained by the proposed method can be mixed, for example, with animal, vegetable protein, animal and / or vegetable fats and oils and carbohydrates, and the resulting mixture can be used as food or an integral part of a food product.
Using the target substance, you can get a variety of products.
1. The target product is mixed with animal and / or vegetable fats or oils, such as vegetable fat or oil, molten substances such as phosphates, in particular, secondary sodium phosphate, sodium polyphosphate or sodium pyrophosphate and, if necessary, other sources. animal protein, such as cheese or sodium casein, extractors, preservatives, carbohydrates such as crabs, shrimp, beef, chicken, liver, flavors and extracts. The mixture thus obtained is heated at 50-100 ° C with stirring to give a homogeneous mixture. After cooling, food is produced, similar to processed cheese or liver,
2. Water is added to the target product and the mixture is ground, if necessary, to form a slurry. Then, gelatinous substances such as agar, furcelaran, pectin, gelatin, egg or egg white are added to the suspension; inhibitors against the release of water, such as starch, and other additives, such as sweeteners, soaking, flavoring, or coloring agents. After homogeneous mixing and heating, the mixture is cooled to obtain a gelatinous, elastic food similar to pudding or jelly.
3. Water is added to the target product, and if necessary, carrageen, agar, skimmed milk and other dairy products.
and fermentation accelerators, such as glucose or lactose. The mixture is then crushed to form a suspension containing 2-10% of proteins. The suspension is passaged and lactic acid bacteria are added to affect the fermentation. Various substances can then be added, such as submixing, flavoring, aging or coloring, if necessary, at any stage of the process. In this way, a product similar to yoghurt or milk drinks is obtained.
4. The target product is mixed with aqueous 5 medium in which various
components such as soy milk, milk, fruit juice and vegetable juice, and, if necessary, crushed. Thus, the nitrogen-containing components of these
0 products soluble in water are dissolved in the medium, while those that do not dissolve in water are homogeneously dispersed. Then all this is thermally pasteurized. Alternatively, the aqueous medium can be up to 5 added at any stage of the preparation of the target substance in accordance with the invention and the resulting mixture can be brought to the desired concentration and treated with enzymes and / or microorganisms.
0 Thus a drink is obtained.
5. The target product amount of 0.1-0.5 weight.h. on a solid basis, mixed with 100 weight.h. wheat flour. Then, the appropriate additives are added to the mixture, depending on the target product made from wheat flour, and a dough is obtained. This dough is processed appropriately, in particular, baked, steamed or roasted, and products of wheat flour are obtained,
0 such as sponge cake, biscuits, waffles, cracker, dry pretzel, cupcake, cream puff coating, donut, hot cake, bread, pizza, bread roll with minced meat, butter coating
5 buns with bean jam.
6. The target product obtained by the proposed method, in an amount of 0.1-40 weight.h. on a solid basis is mixed with 100 weight.h. soy protein. Further, if necessary, various additives are added to the mixture, such as seasoning, spices or dyes, animal or vegetable fats or oils, sources of animal, vegetable protein, vegetables, meat and fish. Then, a soy food is made from soy 5 protein, such as TOFU. ABURAAGE GANMODOKI, NAMAAGE, YUBA. KORI-DOFU. a fiber product with soy protein, cottage cheese with soy protein, or a jelly-like product with soy protein.
7. The desired product in an amount of 0.1-15% by weight is added to water or an aqueous solution in which other components are dissolved, and the mixture is ground, if necessary. Then 10-70% of animal fat or vegetable fat or oil is added.
and the resulting mixture is emulsified with an emulsifier and / or emulsification stabilizer to obtain a more stable emulsion. In this way, a emulsified fat or oil composition is obtained, which forms an emulsion of an oil-in-water type and which is used in a dough or for processing it in the preparation of a biscuit, kreker, cake or cream puff coating; Pasta for bread or filling for various products.
8. The target product, if necessary, is heated and crushed in an amount of 0.110 parts by weight. preferably 0.1 to 5 parts by weight on a solid basis, is steamed together with 100 weight parts. rice or ground rice; or separately heated and then crushed together with rice or ground rice, steamed, to obtain rice dough, which is cut and baked or roasted, to obtain rice crackers.
In the process, the enzyme (s) and / or microorganism} can be inactivated during the preparation of the pasty product or by heat treatment during the preparation of the rice cracker.
9. Target product in an amount of 0.1-10 parts by weight, preferably 0.1-5 parts by weight on a solid basis, used with 100 hours of wheat flour. The product is dissolved in water before the wheat flour is mixed with other ingredients, such as water, eggs or milk. Alternatively, the product is added when the wheat flour is mixed with or after the other components, depending on the desired flour product. Thus, products containing mainly wheat flour are obtained, which are cooked before consumption, for example, noodles, Chinese noodles, spaghetti and pasta.
In this process, the enzyme (s) and microorganisms (s) can be inactivated during the preparation of the product or by the final heat treatment.
10. The target product is used in an amount of 0.1-20 parts by weight, preferably 0.1-10 parts by weight, on a solid basis. Other ingredients are added to make a yeast-free batter for fried foods, in particular fish, meat, poultry, algae, vegetables, and mushrooms. These products, coated with yeast-free dough, can be arbitrarily crushed. Fried foods include not only those
should be used immediately after preparation, but also those that are used after freezing — chilled foods and / or those that are used after freezing — pre-cooked frozen foods.
11. The target product is added at any stage in the preparation of a pasty, solid, powdered, liquid or heavy seasoning, in particular sauce, soy sauce, curry, meat broth and ketchup.
12. The target product, in the amount of 40-80 weight.h. on a solid basis, mix with 100 parts by weight of wheat flour and add other components, if necessary, to form a culinary product.
The product can be in any form - powder or dough. In the preparation of the product make the dough, which contains 200-500 hours of moisture per 100 weight.h. wheat flour. The dough can be any shape, the layer can be applied to any other product, incorporated into the other product as a mass, wrapped around or with other products, followed by heat treatment — roasting, steaming, or roasting. Get food with excellent taste,
13. The target product amount of 0.1-15 wt.% On a solid basis is mixed with 10-45% edible vegetable oil, vinegar and water and an oil-in-water emulsion is obtained, from which an acidic emulsified product is usually made, usually similar to a salad dressing. and sometimes for mayonnaise. In some cases, it is possible to mix the components during the preparation of the desired product to obtain the specified ratio, and then process the resulting mixture with enzyme (s) and / or microorganism (s).
15. Target product quantity 0.1-40 wt.h. mixed with 100 weight.h. egg and / or egg white. If necessary, further add other additives and / or food products. From the mixture obtained, a solid is obtained by heating, whereby products from an egg are obtained, in particular an ovary, an egg pie, an egg loaf, an omelette, and pudding.
16. The target product in an amount of 0.1-40 wt.% On a solid basis is mixed with 5-30% fresh or artificial cream, 5-30% ground ground fish and common salt, as well as randomly taken vegetables, fish fillets in the form of small blocks, seasonings and other additives. Then
The resulting mixture is heated and get dishes from meat, mousse or queln.
In more detail, the first stage of cooking the meat dish includes adding salt to the minced fish meat while scrolling through the meat cuts, and then adding fresh and / or artificial cream, milk, eggs and the desired product to the mixture and get minced meat. In the second stage, if necessary, add vegetables, fish fillets in the form of small blocks, seasoning and other additives, the mixture is placed in a container and cooked in an oven at 150-200 ° C for 15-30 minutes. The product is ready after cooling.
The preparation of the mousse is carried out as follows. Salt is added to ground milling fish when scrolling through meat cuttings and, if necessary, egg white, fish fillets in the form of small blocks, seasonings and other additives. The artificial cream and product of the invention are then added and the mixture is kneaded until it is smooth. Then it is placed in a container, cooked in an oven at 150-200 ° C for 15-30 minutes, and a mousse is obtained.
Knel prepared as follows. Mix milk, butter, wheat flour and eggs. Salt is added to ground milled fish by passing it through a miter, then the product of the invention and optionally vegetables, fish fillets in the form of small blocks, seasoning and other additives. A mixture of milk, butter, wheat flour and eggs and fresh or artificial cream is then added and the mixture is kneaded until it is smooth.
The mixture is then molded, prepared in boiling water, and a queln is obtained.
17. The desired product is added at any stage of the preparation of liquid food, in particular various soups. This liquid food can be both relatively transparent and of low viscosity, and very viscous and semi-liquid.
18. Target product in an amount of 0.1-40 weight.h. on a solid basis is mixed with 100 weight.h. meat, fish, chicken, beef, pork, horse meat or meat sausage. Next, seasonings, spices and coloring agents, sources of animal protein, vegetable protein, animal or vegetable fat, or oil and carbohydrates, as described, as well as vegetables, meat and fish are randomly added. So various products can be obtained - ham, sausage, bacon, steak, meatball meatballs., Chicken meatballs, fish meatballs and other products.
19. The target product in the amount of 5-80 parts by weight, preferably 15-30 parts by weight, is mixed with 100 parts by weight on a solid basis. soy milk for tofu. 520. The target product quantity is 10-80
parts by weight, preferably 50-200 parts by weight, are mixed with 100 parts by weight on a solid basis. Powder horse to and get horse to.
21. The target product in the amount of 50- 500 parts by weight, preferably 50-200, is mixed with 100 parts by weight. ground meat of fish and get a substance for cooking Western dishes from meat and quenelles.
22. The target product in the amount of 100 5 weight.h. mixed with 50-150 weight.h. ground
m sa fish, 10-50 weight.h. on a dry vegetable protein basis and / or 20-50 parts by weight eggs and the resulting mixture is heated to obtain tofu containing 5-50%, preferably 10-80% by weight of the desired product:
Example The torso of RED TERNNER crabs, including shells, gonads, gills and meat remains, are placed in a metal mesh basket and immersed in boiling water for 30 minutes. Then the substance is frozen, leaving in the freezer at -25 ° C for 20 hours. Then it is crushed with a knife and ground with the help of a mass colloid (manufactured by MASUKO SANGYO). to
0 initially get a gap of 10 mm, and then 3 mm. In this way, crushed crabs, including shells and torso, were ground and particles of 100 or less were obtained. Through the colloid mass is passed as
5 it is possible more cooling water to get the temperature of the substance approximately in the range of 30 ° C,
Ground meat is relatively tough and has a low taste. Thus, 50 kg of ground matter containing crabs milled as a suspension is placed in STEFAN UP 12 (manufactured by STEFAN), where hot water (50 ° C) is passed through the casing to obtain a temperature
5 substances within 50 ° C. When the temperature of the substance reaches 500 ° C, 30 g of Amano A, a proteinase, manufactured by AMANO PHARMACEUTICAL SO, LTD, and 3 g of lysozyme, which inhibits growth, are added.
0 different bacteria, each of which is dissolved in a small amount of water. After that, the ground composition is moved at high speed for 30 minutes, maintaining the temperature of the substance
5 at 50 + 2 ° С.
The water passing through the jacket is then heated to 80 ° C in order to inactivate the pro teinase. Thereafter, ice-cold water is passed through the casing to lower the temperature of the substance to 10 ° C.
A protein substance is thus obtained in the form of a brown paste containing 20% by weight of solids. The substance contains 45% of water-soluble proteins (in trichloroacetic acid solution), based on the total amount of proteins, and 2% of chitin, has a low number of viable microorganisms and a creamy structure. It is not hard and has the taste qualities of crabs after heat treatment,
Example2. The shoulders of RED TERNNER crabs, which have their shells removed, the gonads, gills and digestive organs, are placed for 30 mmn in boiling water. Then the material is cooled and frozen leaving in the freezer at -80 ° C for 16 hours.
The frozen substance is crushed with a knife and flashed with a colloid mass (MASUKO ZAMUO production) with a gap of 3 mm. A substance is obtained from crabs with a particle size of 150 or less. The substance is again flushed with a gap of 3 mm; cooling water passes through the casing to maintain the temperature of the substance below 30 ° C. The crabs obtained in this way are tough and have a low taste. Then 30 kg of ground matter containing crabs in a suspension form are placed in STEFAN UM 12 (manufactured by STEFAN) and mixed at low speed. 15 g of pronase (protease produced by KAKEN PHARMACUTICAL CO, LTD), 15 g of pancreatin (manufactured by DIFCO) and 3 g of lysozyme, which inhibits the growth of various bacteria, are added, each of these substances is pre-dissolved in a small amount of water.
Then through the casing of STEFAN DM 12 water is passed with a temperature of 50 ° C and the contents are moved at high speed, maintaining the temperature of the composition at 50+ -2 ° C for 20 minutes.
The water passing through the jacket is heated to 80 ° C to inactivate the protease. Then, cooling water is passed through the casing to lower the temperature of the composition to 10 ° C.
So get a protein substance in the form of a red paste, containing 20 wt.% Solids, 35% water-soluble proteins, based on the total amount of proteins in a solution of trichloroacetic acid and 1.3% chitin.
The resulting protein substance has a low amount of viable microorganisms to a creamy structure, does not lose its qualities after heat treatment, and is not hard.
Froze The shoulders of the RED TERNNER crabs, which have their shells removed, gonads, gills and digestive organs, are immersed in water containing 3% hydrogen peroxide and 1% sodium ascorbate. The temperature of the water is raised to 50 ° C and the substance is kept in water for another 1 hour to inactivate decolorizing and other harmful enzymes. Then 0.01% catalase is added.
0 with slow stirring to decompose the hydrogen peroxide. When no hydrogen peroxide reaction is no longer felt, the composition is drained, washed thoroughly with chilled water and frozen in a freezer at -25 ° C. Then, the frozen parts of the crabs are crushed and rinsed with a gap of 3 mm and a temperature below 30 ° C, passing the cooling water through the casing. The obtained ground m with
0 crabs still tough and has a low taste. Then 30 kg of ground composition containing crab crabs in the form of a suspension is placed in STEFAN DM 12 (manufactured by STEFAN) and treated as in Example 1.
5 Get the protein substance in the form of a white paste containing 20 wt.% Solids, 30% water-soluble proteins, based on the total amount of proteins in a solution of trichloroacetic acid and 1.0%
0 chitin.
The substance has a low number of viable microorganisms and a creamy structure, does not lose its qualities after heat treatment and does not
5 tough.
Example 4. 5h. RANDALUS BOREALIS heads (red shrimps) are mixed with 5 parts of krill and the mixture is placed in boiling water for 30 minutes. After the water is glass and
0 after cooling, the composition is frozen in the freezer, leaving for 20 hours at -25 ° C. Then it is treated according to example 1.
A protein substance is thus obtained in the form of a reddish-brown paste containing 20% by weight solids and having shrimp taste, 42% water-soluble proteins, based on the total amount of proteins, in a solution of trichloroacetic acid and 0.7% chitin.
0 The protein substance has a low number of vital microorganisms and a creamy structure, does not lose its properties after heat treatment and is not hard, Example 5. The preparation of a thin layer
5 products from crabs.
600 g of the protein substance obtained in Example 1 as a brown paste, 150 g of casein sodium, 200 g of refined soybean oil, 20 g of sodium tartrate, 6 g of xyngan resin. 10 g of salt 1 g of glutamate
Sodium, 1 g of pepper and 2.0 g of crab seasoning are placed in an emulsifying pan (manufactured by OE SEISAKUSHO SO, LTD) and moved at low speed, simultaneously sent steam to the casing, and vacuum into the pan. When the internal temperature reaches 50 ° C, stirring is continued at high speed, and the steam supply to the pot is stopped, stirring at high speed is continued until the internal temperature reaches 80 ° C, then the flow of peer and vacuum into the casing is stopped, and the ground composition of pans are placed in a stainless steel scoop.
The hot product is placed on a wrapping film in the form of a stick and wrapped in a film. After giving the product a RALTE shape with a thickness of 2 mm, the wrapped product is cut into square pieces, wrapped and placed in a freezer. In this way, a thin layer slurry product similar to thin-cut cheese is obtained. When used in sandwiches, for example, it has a great crabs taste and soft.
PRI me R b. Getting the product from crabs in the form of sticks.
300 g of the protein substance in the form of a white paste obtained according to Example 3, 700 g of ground codfish and 2 g of salt are thoroughly mixed in ROBOT COUPE (manufactured by ROBOT COUPE) at 10 ° C or below. The mixture is then extracted into boiling water through a nozzle with a mesh to obtain a fibrous composition. Separately, 500 g of a white matter paste, obtained in Example 3.500 g of ground cod, 2 g of salt and 0.01 g of the red crab dye are transferred to ROBOT COUPE (manufactured by ROBOT COUPE) at a substance temperature of 10 ° C or lower. . Mixed composition is laid out with a thickness of approximately 3 mm on a wet matter. Then put on top of the fibrous composition obtained earlier and all this is wrapped. In this way, a stick product is obtained, where the fiber composition is wrapped with the red composition. This product is cooked in a double boiler at boiling point for 30 minutes. After preparation, the product is cooled and a crab product is obtained in the form of a stick, containing 30–40% m of crab, and is not hard to taste.
Example. Cooking spaghetti.
130 g of protein substance in the form of a reddish-brown paste obtained according to example 4, 300 g of wheat flour, 3 g of salt. 10 grams of gluten and 5 grams of lecithin are mixed in the tank of the noodle maker to such an extent that, with strong hand compression, lumps are obtained. Then, the resulting mixture is squeezed twice or three times with a gap in the noodle maker 3. In this way, the powder mixture is transformed into a strip. This strip is then folded and a two-layer structure is obtained and this procedure is repeated with a gap of apparatus 6, then twice with a gap of 4 and 0 a strip-like composition is obtained, which is passed through a 3x3 mm cutting device and a spaghetti with an area of 3 mm is obtained.
The resulting spaghetti is cooked and roasted5 in the usual way and placed on them.
m with crabs. When tasting indicated
spaghetti is soft, elastic and possesses
the taste of crabs.
Example The torso of RED TERNNER 0 crabs, including shells, gonads, gills, digestive organs and the remains of the torso, are treated as in Example 1 and a ground composition is obtained, i.e. Crab crab suspension. 10 kg of this composition are sterilized and a high-pressure sterilizer at 120 ° C for 3 seconds and placed in STEFAN UM 12. Separately, Streptococcus Lactis and Lactobacillus Bulgaricus of the Institute of Fermentation 0 INSTITUTE OF SAKA UNIVERSITY are cultivated together in a medium. 1 kg of the co-cultured liquid obtained is placed in STEFAN UM 12, and then 5 g of Amano A proteinase (manufactured by 5 AMANO Pharmaceutical SO, LTD) dissolved in a small amount of sterile water are placed.
After that, warm water is passed through the casing at 45 ° C, thereby maintaining the temperature of the ground composition at 45 ° C ± 2 ° C and the mixture is stirred, stirring at low speed for 3 hours. The temperature of the water passing through the casing, raise to 95 ° C and maintain it for 5 to 30 minutes, thereby inactivating the proteinase and reducing the number of lactic acid bacteria. After that, ice / water is passed through the casing to lower the temperature of the substance to 10 ° C.
Thus, a protein substance is obtained in the form of a fragrant brown paste containing 20 wt.% Solids, 45% water-soluble proteins in a solution of trichloroacetic acid, based on 5 total proteins, and 2.4% chitin.
EXAMPLE 9. The torso of RED TURNNER crabs, including shells, gonads, gills, digestive organs and those left in the body are placed in a basket with a metal grid, which is dipped in boiling water for 30 minutes. Then the composition is cooled and frozen in a freezer at -25 ° C for 20 hours. Then it is ground with a knife and ground in a mass colloid (manufactured by MASUCO SANGYO), first with a gap of 10 mm and then with a gap of 3 mm. Thus, a ground composition is obtained, including the shells and torso of crabs, with a particle size of 100 or less. During this stage, the temperature of the substance is maintained at about 30 ° C by cooling water passing through the colloid mass.
The crabs treated in this way are still tough and do not have a satisfactory taste. 20 kg of this ground composition and a suspension of crab meat are placed in STEFAN UM 12 (manufactured by STEFAN) together with 5 kg of soy protein and 5 kg of corn starch. Water with a temperature of 50 ° C is passed through the casing to maintain the temperature of the substance at 50 ° C . When the temperature of the substance has reached 50 ° C, 20 g of Amano proteinase A) (manufactured by AMANO PHARMACEUTICAL SO, LTD) and 3 g of lysozyme are added to inhibit the growth of various bacteria, each dissolved in a small amount of water.
. After that, the ground composition is mixed at high speed, maintaining the temperature of 50 ± 2 ° C. Then the temperature of the water passing through the casing is raised to 95 ° C to inactivate the proteinase, and then ice / water is passed through the casing to lower the temperature to 10 ° C.
Thus, a protein substance is obtained in the form of a pale brown and viscous paste containing 40 wt. % solids, carbohydrates, 25% water-soluble proteins in a solution of trichloroacetic acid, based on the total amount of proteins, and 1.4% chitin.
PRI me R 10. Getting a drink. 100 g of the protein substance prepared in Example 3 are placed in a beaker and 300 g of water, 15 g of sucrose and 1 g of humxantan are added. Then the resulting mixture was stirred in a homomixer and pasteurized at 145 ° C for 3, followed by cooling to 10 ° C. After adding the appropriate amount of milk supplement, a drink similar to milk, with a pleasant milky taste, is obtained. Example 11. Getting a drink. 100 g of the protein substance obtained in example 2 is placed in a beaker. Then 3 g of gumarabic, .1 g of CMC, 30 g of sucrose and 0.5 g of citric acid dissolved in 100 g of water are added. The resulting mixture is homogenized in a homomixer. AT
the solution thus obtained is emulsified with 10 g of corn oil at high speed, and then 200 g of water are added. After homogenization, the mixture is pasteurized.
at 100 ° C for 30 min, and then cooled to 40 ° C. Then an appropriate amount of orange essence is added and an orange-flavored dairy product is obtained.
0 PRI mme R 12. Getting a drink.
100 g of the protein substance prepared in Example 2 is placed in a beaker and 260 g of water, 40 g of fructose / glucose solution, 0.2 g of tartaric acid and
5 1 g gumksantana. The mixture is then homogenized and 15 g of Japanese plum extract is added. So get a drink quite sour with the taste of don plums.
0
Example 13, Preparation of a drink, 100 g of the protein substance obtained in Example 1, are placed in a beaker and 300 g of water, 15 g of sucrose and 2 g of CMC are added. The mixture is stirred in a homomixer and 300 are added. g soy milk. Thus obtained a pleasant drink.
PRI me R 14. Getting a drink.
0100 g of protein substance obtained
in Example 3, placed in a beaker and 300 g of water, 15 g of sucrose and 2 g of gumxanthan are added. The resulting mixture is stirred in a homomixer and added
5 200 g of milk. Thus obtained a drink with a wonderful taste, like milk.
PRI me R 15. Getting a drink. 100 g of protein substance obtained
0 according to Example 3, placed in a beaker and 3 g of gumarabic, 30 g of sucrose and 0.5 g of citric acid dissolved in 100 g of water are added. After mixing the resulting mixture in a homomixer in it
5 emulsify 10 g of corn oil at high speed. Then 200 g of water are added and a uniform composition is obtained, after which 100 g of orange juice are added. Thus, a milky drink with an orange flavor is obtained.
Example 16. Getting a drink.
100 g of the protein substance obtained in Example 1 are placed in a laboratory 5 beaker, 360 g of water, 40 g of fructose / glucose solution, 0.5 gumxanthan and 3 g of CMC are added and a homogeneous mixture is obtained. Then 200 g of vegetable juice is added and a pleasantly flavored drink is obtained.
PRI me R 17. Getting a drink.
100 g of the shoulders of the RED TERNNER crabs, which are roughly ground to a particle size of 10 x 10 or less, are thawed and 3 g of salt and 0.2 g of sodium pyrophosphate are added. The resulting mixture is kneaded in a mill with a jacket to control the temperature and stirred to form a gelatinous composition. Warm water is passed through the casing to raise the temperature of the substance to 50 ° C. Then, 0.05 g of Amano A proteinase (manufactured by AMANO PHARMACEUTICAL CO, LTD) and 50 ppm lysozyme, which is used to inhibit the growth of various bacteria, are added, each dissolved in a small amount of water. Then kneading continued for 15 minutes, mixing at high speed at 50 ° C. After 15 minutes, 10 g of dry milk was immediately added and stirring continued for another 15 minutes. The jacket temperature is then immediately raised to 80 ° C and maintained for 30 minutes to inactivate the enzyme. Water is then added to the gelatinous composition to obtain a solid content of from 9 to 10%. The resulting mixture is stirred in a mixer, pasteurized peri-90-95 ° C for 5 min and cooled to 37 ° C. Then, 3% of the initial mixture of LACT.O BACILLUS BULGARICUS and STREPTOCOCCUS THERMOPHILUS, cultivated in advance, is added and the mixture is fermented in a thermostat at 37 ° C for 6 hours. Separately mix 5% sucrose. 3% asparagus juice and 0.2% ascorbic acid and all this is pasteurized. The mixture is homogenized with the fermented composition, cooled and dripped into sterilized containers. In this way, a refreshing drink is obtained, which has a constant and excellent growth of bacteria,
PRI me R 18. Getting a drink.
10 g of RED TERNNER shoulders of crabs, coarsely ground, of a size of 10/10 or below, are thawed and placed in a mill with a casing for temperature control and mixed. With stirring, the temperature is raised to 50 ° C. Then 3% refined fish oil containing 20% eicosapentanoic acid, 0.5% alpha-tocopherol and 5% yoghurt powder obtained by spray-drying is added. To the resulting mixture is slowly added, mixing at a fast speed, and a solids content of 9-10% is obtained. 0.05 g of proteolytic promazy, 0.05 g of Amano A protease, and 50 ppm lysozyme, which promotes the growth of various bacteria, each of these
substances dissolved in a small amount of water. After that, continue kneading, stirring the mixture at high speed at 50 ° C for 15 minutes. After 15 minutes, 5 g of powdered milk are added and stirring is continued at 50 ° C and for another 15 minutes. The jacket temperature is then immediately raised to 80 ° C and maintained for 30 minutes to inactivate 10 enzymes. Separately mix and pasteurize 3 g of asparagus juice, 0.2 g of ascorbic acid and 0.5 g of citric acid. The mixture thus obtained is homogenized together with the previously prepared mixture, which disintegrates under the influence of enzymes in a mixer. The resulting composition is pasteurized at 95 ° C for 5 minutes, cooled and instilled into sterilized dishes. Thus obtained refreshing drink.
0Example19. Cooking small bread.
10 g of green yeast are dissolved in 40 cm of warm water. Separately, a large spoon of milk cream, a large spoon of sugar
5 and 2/3 of a small spoonful of ordinary salt is added to 50 cm3 of warm water and the whole is mixed. These two mixtures are mixed with 60 g of the protein substance prepared in Example 2 and 1/2 egg. The resulting mixture is added to 200 g of wheat flour and the mixture is kneaded. After adding a large spoon of oil, the mixture is kneaded again and kept at 130 ° C for 40-50 minutes. After knocking down the dough is divided into
5 6-8 hours, each portion is rounded, laid out in a mold, kept on a warm plate at 38 ° C for 40 minutes and then baked in an oven at 180-190 ° C for 13 minutes.
This gives you delicious little bread that looks very beautiful, has a pleasant smell, as well as great taste.
Example 20. Cooking cake.
5170 g of flour, a small spoonful of cinnamon,
A small spoon of sodium bicarbonate and half of a small spoon of liver soda are mixed. Separately, thoroughly mixed using a whisk in a bowl 150 cm
0 salad oil and 140 g of sugar and add eggs and 140 g of the protein substance obtained in example 4, all this is thoroughly mixed. These two mixtures are combined and thoroughly mixed. Then, the cake dough thus obtained is placed on a baking sheet, onto which butter and flour is applied and baked in an oven at 150 ° C for 40-60 minutes.
In this way, a cupcake with a pleasant smell and taste is obtained.
Example 21 Preparation of a coating for a cream puff.
Place 90 cm 3 of water in a saucepan, 35 g of oil and heat. When the mixture boils, 60 g of wheat flour is added, and the mixture is quickly stirred. When an even mass is obtained, the heating is stopped and 30 g of the protein substance obtained in Example 4 and 2 eggs are added, then the mixture is stirred until a viscous mixture is obtained. The resulting dough is placed in portions on a warm plate with a small amount of butter and baked in an oven at 200 ° C for 10 minutes. After the dough has adjusted, the oven temperature is lowered to 180 ° С and bake is continued for another 8 minutes.
In this way, a coating is obtained for a cream puff with a pleasant smell that looks good and tastes excellent.
PRI me R 22. Getting Jaeger. A large spoonful of sugar and 30 g of butter are added to 350 cm of milk and the mixture is heated at. Separately, 2 eggs, 100 g of wheat flour and 50 g of the protein substance obtained in Example 4 are mixed, and the mixture obtained earlier is added to this mixture and the whole is thoroughly mixed. After sifting, the mixture is covered with well squeezed wet sand and left for 30-60 minutes. Then it is baked in a griddle.
Thus obtained CREPE, pleasant in appearance, with excellent taste, pleasant smell,
EXAMPLE 23. Getting okonoml -yakl. 150 g of wheat flour, 3/4 cup water, a small amount of salt is thoroughly mixed. Eggs are added to 100 g of the protein substance prepared in Example 1, and the mixture is roasted on a hot plate. After placing the cabbage and chopped onions, dried shrimp and green (liver, the resulting dish is turned over and continue frying.
The okonomik obtained in such a way looks good, has a pleasant smell and great taste. .
PRI me R 24. Getting Chinese fried cake.
50 g of the protein substance obtained in Example 4, 2 large spoons of sugar, a small spoonful of salad oil and 50 cm3 of warm water are thoroughly mixed. 100 g of wheat flour is added and the mixture is thoroughly mixed. The dough is covered with a well-wrung wet cloth and left for approximately 30 minutes. Thus obtained dough paj: -
rolled to a thickness of 5 mm, then cut into strips 8 mm wide and 15 cm long. These two bands are twisted and fried in oil at 170 ° C for 4-5 minutes. Thus, a Chinese fried cupcake is obtained, which looks good, with good smell and taste.
PRI mme R 25. Getting bread crumbs.
To 200 g of wheat flour are added 4 g of salt, 10 g of sugar, 10 g of milk cream powder, dissolved in 6.0 cm3 of hot water, and 20 g of the protein substance obtained in Example 2. The resulting mixture is kneaded by adding 4 g of yeast, dissolved 60 cm3 of warm water, 0.2 g of food medium for yeast and 10 g of shortening. After thorough mixing, the resulting composition is fermented for about an hour at 30 ° C, whipped, fermented for another 1 h at 30 ° C and again beaten. After that, the dough is baked in the oven at 200 ° C for 20 minutes and thus bread is obtained, which is dried and crushed.
Thus, bread crumbs with a pleasant taste and smell are obtained.
PRI me R 26. Getting cheese sticks.
250 g of sifted flour are placed in a jar and 25 g of grated cheese are added and the whole is mixed thoroughly. Then, a hole is made in the center of the mixture and 13 g of green yeast dissolved in 50 cm3 of warm water, a large spoonful of sugar, a small spoon of SPIT salt dissolved in 50 cm3 of warm water and 50 g of the protein substance prepared in Example 1, and all this is kneaded. Then 25 g of oil and 25 g of shortening are added and the mixture is thoroughly kneaded. The composition is fermented at 30 ° C for 40-60 minutes, whipped, rolled into a rectangular shape (10x25 cm) and divided into 10-12 portions. After holding for 15 minutes, thin sticks are made from each portion, which are then folded, twisted and fermented on a hot plate at 36-38 ° C for 40 minutes and baked in an oven at 190 ° C for 15-20 minutes.
In this way, cheese sticks are very nice looking, with a pleasant smell.
PRI me R 27. Getting cracker. 50 g of sifted wheat flour are placed in the dishes. 20 g of water, 0.2 g of yeast and 0.4 g of ordinary salt are mixed well, the resulting dough is fermented at 30 ° C for 10 hours.
In another dish placed 150 g of wheat flour and mix thoroughly with
25 g shortening. Then, 1.5 g of ordinary salt, 0.6 t of sodium bicarbonate and 40 g of the protein substance obtained in Example 1 are added. After thorough mixing, the previously obtained fermented dough is added to this mixture, and the whole is mixed and fermented at 30 ° C in 1 The dough is then rolled out to a thickness of approximately 0.5 mm, cut into rectangles (3 x 5 cm) and fried at 270 ° C for 3 minutes and a cracker is obtained. The cracker thus obtained has a natural color and taste.
PRI me R 28. Cooking cake.
100 g of butter is divided into pieces the size of a thumbnail and quickly mixed with 100 g of wheat flour. Then, 50 g of cold water is sprayed in portions in which 1.5 g of ordinary salt and 30 g of protein substance prepared in Example 1 are dissolved and / or dispersed to make dough. The resulting dough is covered with a well-wrung wet cloth and left for 5 minutes. Then it is rolled onto a rectangle, periodically spreading flour on the hands. Once the dough has been folded in three layers twice, cover with a well wrung out wet cloth and leave for some time. Then cut into pieces (5x5 cm) and baked at 200 ° C. The cake thus obtained is pleasant in appearance and has good taste.
PRI me R 29. Preparation of TOFU and ABRAAGE.
To soy milk, to prepare a TOFU containing approximately 3% of soy protein, which was prepared in the usual way and contained at 80 ° C, was added 20 g of the protein substance obtained in Example 1. and 0.5 g of gumxanthan dissolved or dispersed in 50 g of water Mix the mixture until uniform. Then add 3 em3 hardeners. After thoroughly mixing for 10-15 minutes, the composition is poured into a mold in which there is cotton fabric and covered with a lid and pressed with a sheet. When the mixture is sufficiently hardened, it is taken out of the mold and wrapped in matter is placed in water for 2 hours and cut into appropriate pieces.
Thus obtained TOFU has a characteristic taste that was not previously observed in traditional dishes.
The resulting TOFU is cut, dehydrated, wrapped in trpc, and fried.
The ABURAAGE obtained in this way has a pleasant color and taste.
Example 30. Preparation of pate. 2 grams of casein sodium, 8 grams of salt, 10 grams of mustard, 20 grams of grated onion and a small amount of pepper are added to 120 g of the protein substance obtained in Example 1, a small amount of pepper, and the mixture is thoroughly mixed.
With stirring, 100 ml of safflower oil is added to the mixture to form a coarse emulsion. Then the mixture is stirred in a homomixer.
Thus, the composition was obtained in the form of an emulsion, which can be easily applied to the bread and has a pleasant taste.
Example31. Preparation of fat for attachment.
500 g of the protein substance obtained in Example 1, 3 g of powdered milk cream and 1 g of lecithin are placed in a beaker. Then, LLP g of water is added and the resulting mixture is stirred at high speed in a homomixer. After that, 500 g of salad oil is gradually added with rapid stirring, after which stirring is continued for another 5 minutes. Thus, a viscous emulsified composition was obtained.
140 g of this composition is placed in a container of a small whisk and 100 g of wheat flour, 100 g of sugar, 100 g of eggs are added. 1 g of common salt, 1 g of baking powder and 2 g of rum. Beat the mixture at high speed for 2 minutes and make a cake dough.
The dough thus obtained is placed in a mold, on the inside of which a small amount of fat or oil is applied and paper is placed.
The dough is placed in a 8/10 mold and baked in an oven at 170 ° C for 40 minutes. Thus obtained a cake with great taste.
Example 32. Preparation of emulsified fat for coating or blending with wheat flour.
To 100 g of the protein substance prepared in Example 1, 60 g of salad oil are slowly added with stirring. The mixture is emulsified in a homomixer and an emulsified oil composition is obtained, which is applied to unbaked bread or biscuits. After baking, the product has excellent brilliance, color and taste.
10 g of emulsified oil composition and 1 g of salt, dissolved in 40 cm3 of hot water, are added to 100 g of wheat flour, the mixture is thoroughly mixed. The resulting dough is covered with a damp cloth and left for 30 minutes. A coating for giosis is then prepared in the usual manner.
Thus obtained giosis has a good color and excellent taste.
PRI me R 33. Cooking Mocci. 200 g of sticky rice is washed with water and immersed in water overnight, left in a sieve. 60 g of the protein substance prepared in Example 2 is mixed with sticky rice and the mixture is steamed in a Mocci dish and dough is prepared for Mocci. 2/3 of this dough, cut into pieces, and 1/3 into squares, dried and fried. Both products are very tasty. In particular, it is roasted by smell and taste better than those that do not contain a pasty product. Example 34. Cooking Arara. 500 g of non-sticky rice is washed with water, placed from the day in water and then steamed, 50 g of the protein substance prepared in Example 4 is added to it, and the mixture is kneaded in a homomixer. The resulting composition is placed in a form with a thickness of 4 cm, dried, cut into squares, dried again and fried.
Thus obtained, Arara has a pleasant appearance and taste.
PRI me R 35. Preparation of Senbei. To 500 g of rice flour, 100 g of the protein substance obtained in Example 4 and 300 g of water are added. The mixture is kneaded, divided into approximately 15 g portions, steamed. The pieces are then joined together and mixed thoroughly. After cooling, the dough is rolled, flattened to make cakes 5 cm in diameter, dried and baked.
Thus obtained Senbei with a pleasant smell, good taste and attractive in appearance.
Example 36. Cooking Udon. A small spoon (5 g) of salt and 60 g of the protein substance prepared in Example 1 are added to 100 ml of water and the whole is mixed thoroughly.
This mixture is added in portions to 300 g of well-sifted flour, while intensively kneading the resulting mixture, the resulting dough is rounded, covered with moist cloth and left for 2 hours. Then the dough is spread, sprayed with powder, and cut into strips to obtain product similar to teuchi udon. After boiling in a large amount of water, the product is washed with water. The resulting udon has a soft structure and a pleasant taste.
The previously obtained udon is dried and produced dry noodles, which also have a pleasant taste after cooking.
PRI me R 37. Cooking MOUILLE.
150 g of wheat flour, 1.5 g of salt, the yolk of one egg (18 g), 45 g of the protein substance obtained in Example 1, and 1/2 of the whole egg are kneaded and the resulting composition is left for 4 hours, covered with a damp cloth. The powder is then sprayed and the dough is rolled to a thickness of 2 mm and cut into strips of 8 x 3 mm.
These strips are cooked in a large amount of hot water containing a small amount of salt for 3 minutes. Then let the water drain and rinse with water. The cooked product is fried in a pan and seasoned with salt, pepper and powdered cheese.
Example 38. GNOCCHIS preparation.
200 ml of milk and 50 g of butter are placed on the pan and heated. When the mixture boils, 150 g of well-sifted wheat flour is immediately added. The resulting mixture is rapidly stirred with a wooden spatula. When the mixture turns into a shiny mass, the heating is stopped and 80 g of the protein substance obtained in Example 2 and 3 eggs (150 g) are added. After thorough mixing, 1 g of nutmeg, 20 g of grated cheese and a small amount of salt are added, the mixture is kneaded and placed in a squeeze bag with a round hole.
Then, the composition is squeezed out of a 3 cm long bag into boiling water, in which a small amount of salt is dissolved. The resulting product is boiled for 8 minutes, after ascending it is caught with a ladle. It is then fried with butter in a pan and seasoned with salt, pepper and grated cheese and the desired product is obtained.
Alternatively, the extruded product is fried in oil and seasoned with salt, pepper and grated cheese. So get the target product with good taste.
Example 39, Cooking Chinese noodles ..
To 500 g of wheat flour are added 100 g of the protein substance obtained according to example 2.35 g of water and 6 g of brine to make noodle dough. The resulting dough is left for a while, then cut to form noodles.
The obtained Chinese noodles are left for a day, a certain portion of noodles is cooked and placed in a vessel containing hot soup, which is separately prepared. After tasting, it turned out that the noodles have a characteristic taste, pleasant smell and soft structure.
PRI me R 40. Cooking yeast free batter for frying,
In 8 shrimp weighing 25 g each, the entrails are removed and the tail is left. Then, each shrimp from the ventral side make 3-4 incisions so that they do not fold.
Egg is broken into a cup with cold water and 100 g of sifted wheat flour and 30 g of the protein substance obtained in Example 4 are added. The resulting mixture is stirred to a not very viscous degree and thus a yeast-free liquid dough is obtained.
Shrimps are rolled in flour, and then in a sufficient amount of yeast-free batter. Then they are fried in a sufficient amount of oil at 180 ° C. holding the tail of each shrimp. When the shrimp floats on the surface of the butter, it is inverted and yeast-free batter is applied with chopsticks. In this way, crispy fried shrimps are obtained, which have an advantage over cooked in the usual way.
EXAMPLE 41. Preparation of Non-Yeast Liquid Dough for Frying.
220 g of wheat flour are mixed twice. Place the yolk of one egg (18 g) and salt in a bowl and mix thoroughly. Then wheat flour and 30 g of the white matter obtained in Example 2 are added. Milk is then added in portions and the mixture is lightly mixed. Salad oil is added and the mixture thus obtained is covered with a film and left for approximately 2 hours.
300 g of white fish, such as flounder, flat fish, or halibut, which have bones and skin removed, are cut into pieces and lightly salted and peppered.
The protein of one egg is placed in clean dishes and whipped well. Then it is poured into the prepared composition and get yeast-free batter.
The oil is heated to a moderate temperature and pieces of fish, dried with a dried cloth, are put on a ramrod, coated with yeast-free batter and slowly fried in oil, periodically turned over to avoid burning.
In this way, small fried pieces of white fish are obtained, which are superior in taste to those usually cooked.
Example 42. Preparation of yeast-free batter.
Three eggplants are peeled, then each is cut lengthwise into sticks.
1 cm. The resulting sticks are leached with water.
From 300 g of pumpkin, seeds are removed with a spoon. Then the pumpkin is cut into pieces 1 cm long, like eggplants. 100 g of beans are cleaned and cut into 2 parts. The resulting products are dried with a cloth and lightly seasoned with salt and pepper.
Eggs, salt, olive oil and water are placed in a dish and sifted 175 g of wheat flour. Then 25 g of the protein substance obtained in Example 1 is added and the whole is mixed. In this way, a yeast-free batter is obtained. 5 The oil is heated to a moderate temperature and products covered with unleavened batter are placed in it, well fried and a crispy dish is obtained. In this way they get Italian fried vegetables, which are superior in quality to their taste usually cooked.
Example 43. Preparation of yeast-free batter for frying. 5 The yolk of one egg is combined with cold water and a cup of the mixture is obtained, which is then thoroughly mixed.
220 g of wheat flour are sieved twice and added to the mixture. 30 g of the 0 protein substance obtained in Example 2 is added and the mixture is lightly stirred. In this way, a yeast-free batter is obtained.
Two pea pods are peeled, covered with a low yeast dough and fried in butter at low temperature.
Two ginger plants are cut and stalks 7-8 cm in length are obtained, which are then cut across. Two salt pieces of ginger 0 are coated with yeast-free batter and fried, as are the peas.
One or two bunches of broccoli are coated with yeast-free batter and fried at 180 ° C.
5After removing the entrails and heads
two sardines are cut from the ventral side, lightly rolled in flour, coated with yeast-free batter and fried at 180 ° C.
0 In this way, a tempvas is obtained, which is superior in taste to those usually cooked and has an excellent structure.
Example 44. Cooking sauce 5 velota.
Melt 30 g of butter in a saucepan and add 35 g of wheat flour and fry it all up to the bottom of the grill. Then 80 g of the protein substance obtained in Example 2, dissolved in 500 cm of water, are slowly added, and the resulting mixture is homogenized by rapid stirring. Then add a small amount of pepper and 1 bay leaf, the mixture is prepared over low heat for 30-35 minutes with stirring.
In this way, a velota sauce with excellent taste is obtained.
PRI me R 45. Cooking white sauce.
Melt 20 g of butter in a saucepan and add 25 g of wheat flour and fry it all for 1-2 minutes without letting it burn. Then, with careful stirring, 200 cm3 of hot milk are slowly added. After that, the protein substance obtained in Example 3 and dissolved in 100 cm3 of soup is added, and then 1 g of salt and a small amount of pepper are added. After the mixture boils, it is cooked over a low heat for 30 minutes. So get a white sauce with excellent taste.
Example 46. Preparation of tartar sauce.
To the 75 g of mayonnaise, add 70 g of the protein substance obtained in example 1, and then add 1/2 hard boiled egg, 10 g of onion, 10 g of pickled cucumber, 2.5 g of parsley, cut into pieces, and a small amount of mustard . After thorough mixing, a tartar sauce having excellent taste is obtained. Using mayonnaise and the protein substance obtained in example 1, various sauces with excellent taste properties can be obtained in a similar way.
PRI me R 47. Preparation of spaghetti sauce.
25 g of onions and 10 g of carrots are cut into pieces and fried with 10 g of melted butter in a pan for 2-3 minutes. Then 40 g of the protein substance obtained in Example 1 is added, followed by the addition of 10 g of flour. The mixture is further fried and 90 cm 3 of water, 15 cm 3 of ketchup, 1.5 g of salt and a small amount of pepper and artificial seasonings are added. The mixture is concentrated on low heat to a volume of approximately 1/2 of the initial. In this way, a spaghetti sauce with excellent taste is obtained.
PRI me R 48. Preparation of the sauce for roast meat.
To 100 ml of soy sauce are added 20 g of the protein substance prepared in Example 4, 35 ml of mivin, 23 g of sugar, 2 g of sodium gluconate, 4 tons of seasonings, 0.3 g of pepper. 3.5 g onion paste, 15 g garlic puree and 30 cm
warm water. When a homogeneous mixture is obtained, 4 g of soybean oil is added and the mixture is homogenized in a homomixer,
In this way, a sauce with excellent taste is obtained, which can be used, for example, with roasted catfish,
P 49 Preparation jaujan-men pate.
150 g of protein substance, obtained 0 according to example 1, 45 g of red mese. 16 g of soy sauce, 16 g of sugar and 100 cm3 of water are thoroughly mixed. In a saucepan, heat 45 g of oil and 28 g of onion on a batun are fried on it. and 8 g of ginger, cut 5 into small pieces. When these vegetables began to emit aroma, add the specified mixture and mix it all thoroughly. After boiling the resulting mixture, it is concentrated on a low heat until oil has boiled.
Thus, pork is used in the preparation of the generally accepted janjan-men pate, replaced by the protein substance obtained in Example 1. The thus obtained janjan-men pate has excellent taste. Example 50, Cooking. To 80 weight.h. the protein substance obtained in Example 2 is added 20 parts by weight. wheat flour and a small amount of seasoning. The resulting mixture is kneaded and a uniform dough is obtained, which is left for some time before the following operations.
5 Dumplings are made of dough and immersed in boiling water.
Dough is used to make dumplings, each of which is laid out and baked.
Dumplings are made from dough, each of which is laid out, rolled in breadcrumbs and fried,
From the dough make dumplings, which are laid out on a baking sheet. A vegetable filling is wrapped together with them and the whole thing is steamed.
Each cooked product has a characteristic smell and structure similar to regular products and tastes great. 0 For example 51. Cooking
300 g of wheat flour are added to 200 g of the protein substance obtained in Example 2, and the whole is thoroughly mixed. Then add 20 g of mayonnaise. The mixture obtained in this way is placed in the form of cvoguettes and fried at a moderate temperature until the appearance of the ice.
The food prepared in this way has a pleasant smell and has a good structure.
PRI me R 52. Cooking product., Similar to mayonnaise.
30 g of the protein substance obtained in Example 1, 1 yolk of one egg, 1/4 of a small spoonful of salt (1.5 g) and a small spoonful of vinegar are placed in a well-washed container and whipped. Then add 150 ml of salad oil with thorough mixing and 2 small tablespoons of vinegar and get emulsified food similar to mayonnaise.
The addition of a protein substance thickens any product similar to mayonnaise and speeds up emulsification during whipping and adding oil, which makes the process simpler,
P r and measures 53. Preparation of a product similar to mayonnaise.
20 g of the protein substance prepared in Example 2, 2 g of common salt, 3 g of seasonings, 2 g of spices, and 0.3 humimaridide are dispersed and dissolved in 30 cm of water. Salad oil is slowly added to the resulting composition and emulsified with a homomixer. Then 30 g of vinegar is added and the mixture is emulsified. In this way, an emulsified food is obtained, similar to mayonnaise with characteristic taste and stable emulsification.
Example 54. Preparation of an emulsified product.
The body of RED TURNNER crabs is cooked, roughly ground and crushed to obtain particles with a size of LLP of ju or less. The 100 g of crab substance thus obtained, 30 g of vinegar and 0.1 g of Neulase (manufactured by Amano pharmacentical Co., Ltd.) are dissolved in a small amount of water and placed in a temperature controlled homomixer, where the mixture is mixed at high speed at 60 ° C. for 30 minutes. The mixture is then cooled in a mixer and a substance with a temperature of 15 ° is obtained, to which 2 g of salt, 1 with CMC, 10 g of pepper and 10 g of ground onion are added. 190 g of lettuce is slowly added, the mixture is stirred quickly and an emulsified product is obtained, similar to mayonnaise with a soft structure and excellent taste, which can be fully applied, for example, in green salads.
PRI me R 55. Cooking seasonings.
2 small spoons of mustard, 5 g of alpha starch, 1/3 of a small spoon of salt, a small amount of pepper, 15 g of a grated block, 15 g of ground onion and 30 g of the protein substance prepared in Example 1 are placed in the container. The mixture is thoroughly mixed. After adding 8 ml of vinegar,
90 ml of salad oil are added in portions with stirring to emulsify. Then another 22 ml of vinegar and the mixture is thoroughly mixed. So 5 get emulsified product, similar to seasoning with a slight odor.
PRI me R 56. Cooking seasonings.
6 g of maize starch, 1.5 g of topioca starch, 34 g of 5% block vinegar, 8 g of sugar, 2.5 g of salt, and 20 g of water are heated, mixed, and starch paste is obtained. After cooling this paste, 40 g of a protein substance, obtained according to example 4.3 g of salt, 10 g of sugar and 1 g of 5 mustard powder are added, and the whole is mixed until homogeneous.
Then lettuce oil is added slowly with stirring in a homomixer. In this way, an emulsified product similar to seasoning is obtained, which has a characteristic and excellent odor and exhibits a stable emulsification.
5R and mep 57. Preparation of the product,
similar to seasoning.
The bodies of RED TERNNER crabs are boiled, roughly crushed and ground to a particle size of 100 / g or less. 100 g of this substance
0 of crabs, 30 g of vinegar and 0.1 g of Danapsin (manufactured by Nagase Co, Ltd.) are dissolved in a small amount of water and placed in a temperature controlled mixer and mixed at high speed at 50 ° C in
5 for 30 minutes Then the mixture is cooled in a mixer and a substance with a temperature of 15 ° C is obtained, 20 g of cornstarch, 3 g of salt, 5 g of pepper and 20 g of parsley are added and the mixture is permixed to a single mixture. The mixture is then stirred at high speed, slowly adding 150 g of salad oil. An emulsified product similar to salad dressing is thus obtained.
five
Example 58. Cooking. 500 g of ice cream and sausage are crushed by adding 10 g of salt. After 5 minutes, 1200 g of proteinaceous substance, prepared in Example 4, 600 g of whole eggs, 300 cm3 of milk and 800 cm of fresh cream are added, the mixture is kneaded for 10 minutes. So get 3710 g of minced meat. 500 g of fresh salmon in the form of small cubes, 2 g of salt and 1 g of white pepper are added to 100 g of the minced meat. After mixing until homogeneous, the composition is placed in a dish and steamed in an oven at 170 ° C for 20 minutes. After cooling, 1410 g of food is obtained.
The dish thus obtained has a satisfactory appearance, composition, smell and pleasant taste.
PRI me R 59. Cooking. 500 g of ice cream and sausage are crushed by adding 10 g of salt. After 5 minutes, 1200 g of the protein substance obtained in Example 1.600 g of ordinary eggs, 300 cm3 of milk and 800 cm3 of fresh cream are added, the mixture is kneaded for 10 minutes. Thus obtained 3710 g of minced meat. To the resulting 100 g of minced meat, 500 g of boiled and washed spinach, 2 g of salt and 1 g of white pepper are added. After mixing until homogeneous, the composition is placed in a dish and steamed in an oven at 170 ° C for 20 minutes. After cooling, 1410 g of food was obtained.
P and measures 60. Cooking. 500 g of ice cream and sausage are crushed by adding 10 g of ordinary salt. After 5 minutes, 1200 g of the protein substance obtained in Example 1, 600 g of whole eggs, 300 cm3 of milk and 800 cm of fresh cream are added, the mixture is kneaded for 10 minutes. Thus obtained 3710 g of minced meat. 500 g of boiled carrots, 2 g of salt and 1 g of white pepper are added to 100 g of the minced meat. After mixing until homogeneous, the composition is placed in a dish and steamed in an oven at 170 ° C for 20 minutes. After cooling, 1410 g of food was obtained.
Thus obtained dish has a satisfactory appearance, structure and taste.
PRI me R 61. Cooking mas. 200 g of ice cream and sausage are ground and 100 g of water is ground and 6 g of salt is added. After 5 minutes, 400 g of the protein substance obtained in Example 1 and 50 g of egg protein are added, followed by 200 cm3 of fresh cream and 120 g of bream fillet in the form of small cubes. The resulting mixture is kneaded until then, until it became homogeneous. The mixture is placed in a dish and steamed in an oven at 200 ° C for 20 minutes. In this way, 930 g of mousse is obtained.
10 tasters who tried this mousse with American sauce highly appreciated its appearance, structure and taste.
PRI me R 62. Preparation of mousse. 20 g of ice cream and ca. 100 g of water are ground by adding 6 g of salt. After 5 minutes, 400 g of the protein substance prepared in Example 2 and 20 g of egg protein are added, followed by the addition of 900 cm3 of fresh cream and 120 g of bream fillet in form of small cubes. The resulting mixture is kneaded until it becomes homogeneous. The mixture thus obtained is placed in a dish and steamed at 200 ° C for 20 minutes. Thus obtained 930 g of mousse.
10 tasters who have tried
This mousse with American sauce, highly appreciated its appearance, structure and taste.
PRI me R 63. Preparation of mousse. 200 g of ice cream m sa pollack and 100 g
Grind water by adding 6 g of salt. After 5 minutes, 400 g of the protein substance obtained in Example 4 and 50 g of egg protein are added, followed by the addition of 200 cm3 of fresh cream and 120 g of boiled and washed
5 spinach. Then the mixture is kneaded until smooth. The resulting mixture is placed in a dish and steamed in an oven at 200 ° C for 20 minutes and 930 g of mousse are obtained. 10 tasters who
0 tried this mousse with American sauce, highly appreciated its appearance. structure and taste.
PRI me R 64. Cooking Knel. 200 cm of milk and 50 g of oil are heated
5 in the pan until the butter is melted and the milk is not boiled. Then 100 g of wheat flour is added and the mixture is mixed rapidly using a wooden spatula. After the dough is barely formed, it is dried on a small fire, stirring until a thin film is formed at the bottom of the pan. Then the dough is transferred to another dish, add 100 g of beaten eggs, while simultaneously kneading the dough with a wooden spatula, as if cutting the dough. The resulting panade is left in a cold place. Separately, 300 g of ice cream and sausages are milled by adding 5.4 g.
0 salt. After 5 minutes, 700 g of the protein substance obtained in Example 4 and 200 g of small pieces of shrimp. 450 g of panade and 200 cm3 of fresh cream are added to this mixture and mixed thoroughly. Received
5, the dough is placed in a large amount of boiling water with a large spoon. When the dough that has sunk to the bottom floats, it is still cooked for 5 minutes and then cooled with cold water.
0 15 tasters who tried 1670 g of Knel with American sauce, rated its appearance, structure and taste as satisfactory.
PRI me R 65. Cooking soup
5 cream.
30 g of butter are melted in a saucepan and 50 g of finely chopped onion are fried in it. Then 40 g wheat flour are added, and the mixture is continued to fry for another 2-3 minutes. After that, 150 g of the protein substance obtained in example 2, dissolved in 1000 cm of water, are added. After boiling, the mixture is prepared over low heat for 30-40 minutes. Then, the prepared product, which is used as a base, is diluted with 200 cm3 of water and seasoned with a small amount of salt and pepper and 100 cm of fresh cream.
In this way, a cream soup with a characteristic pleasant taste is obtained.
PRI me R 66. Cooking Chinese soup of corn.
50 g of the protein substance prepared in Example 1 are thoroughly mixed with a small amount of ginger juice and 10 cm3 of sak. 250 cm3 of soup and 225 g of creamy corn are heated in a saucepan and seasoned with salt and sake. Then 5 g of potato starch dissolved in 200 cm3 of water are added. Then the mixture, to which slightly beaten egg whites are added, is added to the mixture and mixed quickly. When the protein is cooked, the heat is stopped.
In this way, Chinese corn soup with excellent taste is obtained, in which the taste of the protein substance is perfectly combined with the taste of corn.
PRI me R 67. Cooking egg soup.
400 cm of strong broth is heated in a saucepan and seasoned with 6 cm of soy sauce and a small amount of salt. Then 3 g of potato starch dissolved in 10 cm of water are added. When the mixture becomes viscous, add the mixture obtained by carefully mixing 20 g of the protein substance prepared in Example 1 with 50 g of fresh eggs through a slotted spoon. When the soup begins to boil, the heating is stopped.
Thus, an egg soup is obtained, where the taste of the protein substance is well combined with the taste of an egg.
Example 68. Cooking for small children.
To 70 cm of pre-cooked strong broth in a saucepan, add 30 g of the protein substance prepared in Example 2, 50 g of slightly dried Japanese horseradish, 6 cm of soy sauce and 6 cm of MIRIN. After that, the saucepan is covered and the mixture is cooked over low heat. After boiling, you can throw an egg at will to make the food look attractive.
Thus, food for young children is obtained, which has qualities of a protein substance and a soft structure.
PRI me R 69. Cooking rice porridge.
150 cm of water or broth are boiled in a saucepan and 50 g of boiled rice, quickly washed with hot water, is added. During preparation, a small amount of salt and 30 g of the protein substance obtained in Example 4 are added. Cooking is continued until the moisture disappears. Then you can optionally add miso or soy sauce. Thus, rice porridge is obtained.
0 with excellent taste and viscosity characteristic of a protein substance. PRI me R 70. Cooking well-welded UDON,
40 g of boiled udon washed in
5 running water to remove; lisy. Then they are quickly washed with hot water and cut into pieces. Separately, boil 10 g of spinach, dry, and cut into pieces. UDON is well cooked in 100cm broth and added
0 30 g of the protein substance obtained in example 2, and spinach. The resulting mixture is prepared for some more time and seasoned with 5 cm of soy sauce.
In this way, a well-prepared UDON with good odor and taste, having a viscosity characteristic of the protein substance, is obtained.
L r i me R 71, Cooking Hamburger Steak.
0 12 g of bread is finely crumbled and mixed with 15 g of the protein substance obtained in Example 1. Then add 70 g of minced beef, 30 g of roasted meat pieces, 12 g of egg, .1.2 g of salt, a small amount of pepper. and a small amount of artificial seasoning. After thorough mixing, a flat ellipse is made from the mixture and whipped several times between the palms to harden the mesh. After shaping
Fry in a frying pan.
In this way, a hamburger steak with excellent taste and good-looking appearance is prepared.
5 Example 72. Cooking.
karava.
30 grams of bread, 50 grams of protein,
prepared according to example 2, 300 g of chopped beef, 30 g of onions, 50 g of eggs, 4.4 g
0 salt, a small amount of pepper and a small amount of artificial seasonings are mixed as indicated in example 1. Then, a semi-cylindrical shape 5 cm high is made from the resulting composition on wet matter. This form is transferred onto a hot plate containing oil, placed 8 g butter and fry at 180 ° C for 25 minutes, watering with thick soup to add shine. In this way, a loaf of meat is obtained, appealing in appearance and taste.
PRI me R 73. Cooking is similar to KAMAKOVO.
80 parts of chopped sea fish ice cream are milled at a substance temperature of approximately -5 to -6 ° C. Then 2 parts of salt are added at 1 ° C and stirring is continued. Thereafter, 20 parts of the protein substance obtained in Example 3.10 parts of starch, 2 parts of seasonings, 2 parts of vegetable oil, 10 parts of frozen eggs proteins, 5 parts of sugar, 5 parts of MIRIN and 50 hours are added. water and the mixture is thoroughly mixed.
A certain amount of the mixture obtained is placed in a plate for KAMAKOVO and left at 40 ° C for 40 minutes. The mixture is then steamed at 78 ° C for 40-70 minutes and then cooled.
In this way, a tasty KAMAKOVO dish with a soft structure that was different from the dishes prepared in the usual way was obtained.
Example 74. Cooking fish sausages.
1000 g of ground meat frozen ice cream are crushed by adding 700 g of the protein substance obtained in Example 2, 200 g of fat, 200 g of gelatin, 70 g of salt, 5 g of POLI AMI (natural seasoning), 300 g of cornstarch, and then red a mixture containing 2 g of a 1% solution of FOOD RED N 106 and 0.8 g of a 1% solution of FOOD. YELLOW, fsfe 5. After thorough mixing, 80 g of the portion of the mixture is placed in shells and pasteurized in boiling water.
The resulting fish sausages have a soft structure that was not previously observed in commonly cooked sausages.
Example 75. Preparation of TOFU. To 500 ml of water, 100 g of the protein substance obtained in Example 2 are added and mixed thoroughly.
Soy milk powder is added in portions to the mixture. Then the resulting mixture is heated with stirring so that it does not coagulate. After maintaining the temperature of the mixture at 80-95 ° C for several minutes, the heating is stopped and 3 g of hardener is added (a-glucon-b-lactone preparation) and mixed. The mixture is then quickly poured into a suitable container and shaped.
After the mixture has hardened sufficiently, it is taken out of the container and leached with water, thereby obtaining a very tasty TOFU. Example 76. Cooking TOFU.
To 500 ml of water, 100 g of the protein substance obtained in Example 4 are added, while at the same time 65 g of soybean milk powder are added in portions with stirring.
The resulting mixture is heated with stirring to avoid coagulation. After the mixture is kept at 80-95 ° C for several minutes, heating
3 g hardener is stopped and gluconob-lactone preparation is added. The mixture is then quickly poured into an appropriate container and shaped.
After the mixture has hardened sufficiently, it is removed from the container and subjected to leaching with water, after which the TOFU dish is obtained. The resulting TOFU is very tasty.
PRI me R 77. Preparation TOFU.
With slow stirring, 65 g of soy milk powder are added to 500 ml of water in portions.
The resulting mixture is heated with stirring to avoid rolling.
After the mixture is maintained at 80-95 ° C for several minutes, the heating is stopped. Then 100 g of the protein substance obtained in Example 1 is added and the mixture is thoroughly mixed. Then 3 g of hardener (glucono-lactone preparation) are added with stirring. The mixture is then quickly poured into an appropriate container to be shaped. After the mixture is sufficiently hardened, the composition is removed from the container, subjected to leaching with water and receive TOFU.
PRI me R 78. Cooking KONJAKU. 70 g of the protein substance obtained in Example 2 is added to 350 ml of water and mixed thoroughly.
Then 10 g of KONJAKU powder are added to this mixture in portions with slow stirring. The mixture is then covered and left for 1 hour so that the KONJAKU powder is sufficiently swollen. The mixture is then stirred rapidly, maintaining the temperature of the substance at 70-80 ° C to completely dissolve the KONJAKU powder. Then 25 cm3 of a 2.5% calcium hydroxide solution are added and the mixture is rapidly stirred, poured into an appropriate container and shaped.
After the mixture has sufficiently hardened, the composition is taken out of the container and heated in hot water at a temperature of approximately 90 ° C for 30 minutes or more, i.e. leached and prepared by KONJAKU,
The KONJAKU dish made in this way has a very good taste.
PRI me R 79. Cooking KONJAKU.
70 g of the protein substance obtained in Example 4 are added to 350 ml of water, while adding 10 g of KONJAKU powder while slowly stirring. The mixture is then covered and left for 1 hour to sufficiently swell the KONJAKU powder. After that, the mixture is well stirred at 70-80 ° C to completely dissolve the KONJAKU powder. Then, 25 cm of a 2.5% calcium hydroxide solution is added and the mixture is rapidly stirred, poured into an appropriate container and shaped.
After complete solidification, the composition is removed from the container and heated in hot water at a temperature of approximately 90 ° C for 30 minutes or more, i.e. subjected to leaching, get KONJAKU. The resulting konjaku was delicious.
PRI me R 80. Cooking KONJAKU.
TO 350 g of water in portions, with slow stirring, is added TO g of KONJAKU powder. The mixture is then covered and left for approximately 1 hour to sufficiently swell the powder. Then the mixture is thoroughly stirred at 70-80 ° C to completely dissolve the KONJAKU powder. 70 g of the protein substance obtained in Example 1 are added and mixed thoroughly. To the mixture obtained, 25 cm of a 2.5% calcium hydroxide solution are added and the mixture is stirred rapidly, poured into an appropriate container and shaped.
After the mixture has hardened sufficiently, it is taken out of the container and heated in hot water at approximately 90 ° C for 30 minutes or more, i.e. subjected to leaching, and get KONJAKU.
KONJAKU obtained in this way was delicious.
PRI me R 81. Cooking.
200 g of the protein substance obtained in Example 2 is added to 200 g of frozen ground meat of fish and thoroughly mixed using, for example, ROBOT COUPE.
After adding 0.5 g of salt, the mixture is thoroughly kneaded and 50 g of milk, 90 g of whole eggs, 120 g of fresh cream and a small amount of be- are added. pepper logo. The resulting mixture is thoroughly mixed and get a homogeneous paste. The paste is then placed in an appropriate dish and steamed at 230 ° C.
for 45 minutes, then get the dish.
The resulting dish has a soft structure, does not show any elasticity, which is typical for dishes prepared 5 of ground meat ice cream,
PRI me R 82. Cooking, similar to TOFU.
To 100 g of isolated soy protein, 200 g of refined soybean oil and 400 g of water are added. The resulting mixture is thoroughly mixed and emulsified to obtain a condensed product.
To 100 g of ground milled ice cream, add LLP of a protein substance 5, obtained in Example 1, LLP. Then the mixture is thoroughly mixed with 2 g of salt. 100 g of the condensed product previously obtained is added to the mixture. To the mixture was added 50 g of egg protein and 100 g of water. Mixture 0 is placed in a mold and steamed at 85-90 ° C for 30 minutes and a product similar to TOFU is obtained.
The resulting product is white and has a soft structure, like KINUGOSHI-5 TOFU. The product is delicious both cold and cooked in water.
Example 83. Preparation of a TOFU-like product.
To 100 g of the isolated soy protein, 200 g of refined soybean oil and 400 g of water are added. The resulting mixture is thoroughly mixed and emulsified to obtain a thickened product.
To 100 g of minced frozen meat by sausage, pollock is added 100 g of the protein substance obtained in Example 4. Then the mixture is kneaded with 2 g of salt.
Then the specified condensed product was added in an amount of 200 g. To the resulting mixture, 50 g of egg protein and 100 g of water were added and the mixture was homogenized. The resulting mixture is placed in a mixture prepared on steam at 85-90 ° C for 30 minutes. Get a product similar to tofu.
5 Foods similar to tofu are similar.
memen-tofu and taste like after cooling and after cooking in water.
PRI me R 84. Preparing a dish of 0 fried egg, similar to an omelette (tomago-yaki).
To 100 g of whole eggs add 2 g of the protein substance prepared according to example 1, 1 g of salt, 20 g of water and 3 g of starch. After thorough mixing, the mixture is prepared as an ordinary omelette. The resulting product has a characteristic light taste, which is not observed in commonly cooked dishes, and is more tasty than those. which do not contain a pasty product.
PRI me R 85. Preparation of the national team.
To 100 g of eggs add 200 g of fresh cream, 50 ml of white wine. 10 g sugar and a small amount of garlic. The mixture is stirred in such a way that no foam is formed. Then, 50 g of canned crab flakes and 50 g of the protein substance obtained in Example 2 are added. The resulting mixture is poured into 5 coffee cups and steamed at 100 ° C for 15 minutes. Separately, 1 g of casein sodium, 40 g of salad oil and 100 g of the protein substance prepared in Example 2 are placed in a container and mixed at high speed until a paste is formed. The pate obtained in this way is placed on steamed product in cups and then lemon slices and parsley are placed on the cups.
The dough of the prepared team salt has a soft structure, like the pate. The taste of the product is better than the products that do not contain protein substances according to the invention.
Measure 86. Cooking Bavarian cream.
The south of powdered gelatin and 50 ml of water are placed in a saucepan and allowed to gelatin to swell for 10 minutes. 60 g of sugar and 30 g of egg yolk are added and the whole is mixed.
Separately, 200 ml of milk and 50 g of the protein substance prepared in Example 2 are heated in another pan. Then the last mixture is added to the previous one, continuing to heat over low heat with stirring. When the yolk is boiled, heating is stopped and the required amount of vanilla essence is added. The mixture is then cooled until it thickens.
In a cold container, 80 g of fresh cream and 10 g of sugar are placed and whipped slightly, keeping the temperature of the mixture at 5 ° C, cooling the bottom of the container with ice / water. When the fresh cream is gradually thickened, the previously obtained thick jellies are added and the mixture is stirred rapidly.
Then the Bavarian cream prepared in this way is placed in a jelly mold, on the inner surface of which fresh salad oil is applied and cooled. They are then removed from the mold and placed on a plate.
The Bavarian cream thus obtained is soft and has a taste superior to that of non-protein based cream.
Example 87. Preparation of wine jelly.
40 g of gelatin are softened in water and then dried.
Place 100 ml of water in a saucepan.
Said gelatin, 210 g of sugar and 3 slices of lemon and the mixture is heated over medium heat for 30 minutes with a wooden spatula under constant stirring. When boiling, the mixture is boiled over a small fire so as not to boil strongly.
To the sugar jelly thus obtained are added 100 g of the protein substance obtained according to Example 3, 60 ml
red wine and 20 ml of lemon juice and all this is thoroughly mixed. The mixture is heated, not boiling with stirring.
Then the mixture is poured into 10 molds.
for jelly. After cooling, remove the contents of each mold, place on a plate and decorate with whipped cream. : The jelly obtained in this way has a soft structure and a wonderful taste of crabs.
Example 88. Cooking cream pudding.
To 45 g of the protein substance obtained in Example 2 are added 100 g of water and 10 g of sugar, and the mixture is heated at 60 ° C. Separately, 30 g of a whole egg and 10 g of sugar are mixed in a bowl, and the resulting mixture is slowly added to this with stirring. After adding a small amount of vanilla essence, the mixture is sieved and
placed in pudding forms containing a small amount of caramel mass on the bottom. These forms are placed on plates in which hot water is poured. Then the pudding is baked in the oven at 150 ° C.
The resulting pudding has a soft structure and a great taste of crabs.
PRI me R 89. Preparation of yogurt. In the homomixer mix 100 g of the protein substance obtained in example 3,
100 g of water and 10 g of powdered milk cream give a viscous solution. The solution is heated at 50 ° C and 16 g of sugar is added, which is dissolved in it.
Then the solution is pasteurized at 100 ° C.
within 30 minutes and cooled to 37 ° C.
Then 5 g of liquid culture is added to the mixture, which is obtained by cultivation of Streptococcus thermophllus Strlptococcus lactls and Lactobaclllus
bulgaricus in a 10% solution of powdered milk cream. The resulting mixture is placed in a sterile yogurt bottle, covered with a paper lid and fermented in a thermostat at 37 ° C for 7 hours. It is then left for 12 hours at
5 ° C and get yogurt with a soft structure and an acidity of 0.8%,
PRI me R 90. Cooking products similar to cheese.
130 g of the protein substance obtained in example 1 is placed in an Agl-homomixer produced by Tokushu kikako CO, Ltd. A mixture of natural cheese, passed through a mr, consisting of 25 g of cheddar cheese and 35 g of Gouda cheese, 0.5 g of sodium polyphosphate and 0.2 g of sodium pyrophosphate used as a thinner, 0.4 g of fungicide and a small amount cheese seasoning and all this is kneaded. After the mixture is thermally melted at 80 ° C and 35 mm Hg. Paste is obtained. This paste is placed in a mold and cooled to form a soft structure similar to regular cheese.
PRI me R 91. Cooking cheese pate.
200 g of the protein substance obtained in Example 2 are placed in an Agi-homomixer (manufactured by Tokushu kikako Co., Ltd.). A mixture of natural cheese, passed through a mr, consisting of 25 g of cheddar cheese and 25 g of Gouda cheese, 0.3 g of sodium polyphosphate and 0.2 g of sodium pyrophosphate, is added, as a thinner, 0.4 g of fungicide and a small amount of cheese seasoning. After the mixture is thermally melted at 80 ° C and 35 mm Hg, a pasty mixture is obtained. The mixture is then poured into a mold and cooled to obtain a product of a soft structure, similar to ordinary cheese pate.
PRI me R 92. 70 kg of heads and waste of black tiger shrimps and 30 kg of white shrimps are mixed and placed in a tank, in which the mixture is treated with steam at 100 ° C for 30 minutes.
Then the soup obtained by steaming is mixed with shrimps and portions of the resulting mixture (5 kg) are placed in a form of bread and frozen in a freezer at -25 ° C for 20 hours.
Then the frozen product is treated as in example 1 and get a reddish-brown pasty protein substance containing 20 wt.% Solids, with the taste of shrimp.
The protein substance thus obtained contains 37% by weight of water-soluble proteins, based on the total amount of proteins and 1.2% by weight of chitin. This product has a better taste and smell of shrimp than regular shrimp products.
The product has a small number of vital bacteria e hard.hot and soderzhit shells, has a creamy structure. Does not lose its qualities after heat treatment. From this product you can get a great drink.
5100 weight, h. this protein substance
mixed with 100 hours of enzymatically decomposed dextrin in a tank and the resulting mixture is spray dried. Thus, a shrimp powder with a characteristic 0 taste is obtained. This powder is highly soluble in water and gives a uniform paste,
EXAMPLE 93. The shoulders of the RED TURNNER crabs, in which their shells, gonads, gills and digestive organs are removed. 5 is treated as in Example 1 and ground crab crabs are obtained in the form of a suspension.
40 kg of the prepared crab meat suspension is mixed with 4 kg of casein sodium and the mixture is heated to 50 ° C. Then, 35 g of ADK-2 proteinase dissolved in a small amount of water are added.
The resulting mixture is stirred at high speed for 30 minutes, maintaining the temperature at 50 ± 2 ° C, and then heated to 95 ° C to inactivate the enzymes. After pasteurization for 10 minutes at 100 ° C, the portions (5 kg) of the mixture are packaged. Thus, a protein substance containing 40 wt. % solids, in the form of a pale red viscous paste.
The protein substance contains 32% by weight of water-soluble proteins, based on the total amount of proteins and 1% by weight of chitin.
Spray-dried this substance, get the crabs powder with a characteristic taste.

权利要求:
Claims (3)
[1]
1. A method for producing a paste-like proteinaceous substance or protein feed from crustaceans by affecting pre-cooked and crushed
5 raw materials of crustaceans by proteolytic enzymes at a temperature of inactivation of enzymes, characterized in that, in order to improve the quality of the product obtained, exposure of raw materials to proteolytic enzymes is carried out to a content of water-soluble proteins in the product 20-45% by weight of the total protein.
[2]
2. The method according to claim 1, wherein 5 in order to inactivate the enzymes before
hydrogen peroxide is added by cooking and grinding the raw material .;
[3]
3. A method according to claim 1, characterized in that the crustaceans are crushed to particles with a size of 150-200 microns.

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WO1996010928A1|1996-04-18|Process for producing unblanched pasty protein food material, protein food material produced thereby, and protein food produced therefrom

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CA1326397C|1994-01-25|Process for producing proteinous material

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JPH06197720A|1994-07-19|Production of seasoning and food raw material

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WO2021246477A1|2021-12-09|Method for producing composition for food

同族专利:

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公开号 | 公开日

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WO1988008675A1|1988-11-17|

引用文献:

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公开号 | 申请日 | 公开日 | 申请人 | 专利标题

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RU2514774C1|2013-07-29|2014-05-10|Олег Иванович Квасенков|Method for production of preserves "shrimp salad with rice"|

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RU2531246C1|2013-08-27|2014-10-20|Олег Иванович Квасенков|Method for manufacture of preserves "fresh cucumbers, tofu and eggs salad"|

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RU2574467C1|2014-11-27|2016-02-10|Олег Иванович Квасенков|Method for production of preserves "indonesian soup with gumbo"|

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RU2630314C2|2015-12-29|2017-09-07|Ольга Иосифовна Кутина|Fish loaf with vegetable components|US3249442A|1962-12-04|1966-05-03|Clois W Keyes|Methods of processing fish|

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US3256098A|1965-06-29|1966-06-14|Nisshin Kako Kabushiki Kaisha|Method for producing powdered oyster and shrimp soup materials|

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JPS537508B2|1975-04-25|1978-03-18|

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US4294856A|1977-01-04|1981-10-13|Tokai Regional Fisheries Research Laboratory|Process for manufacture of artificial milk replacer for raising infant pigs and other infant animals|

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DE3378102D1|1982-06-16|1988-11-03|Taiyo Fishery Co Ltd|Method for the production of protein food products or protein food materials in paste state and method for the production of food products from these materials|IT1394437B1|2009-05-07|2012-06-15|Farmagens Health Care Srl|NUTRACEUTICAL COMPOSITION CONTAINING LAMB MIXTURE PROTEINS AND / OR CHICKEN WITH PROBIOTIC BACTERIA, ITS PROCEDURE FOR PREPARATION AND USE IN HUMAN CONSUMPTION.|

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RU2509508C1|2013-01-10|2014-03-20|Олег Иванович Квасенков|Method for production of preserves "fried humpback salmon in tomato sauce"|

法律状态:

优先权:

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申请号 | 申请日 | 专利标题

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JP62113306A|JPS63112951A|1986-06-26|1987-05-08|Preparation of pasty protein material or protein food from crustacean|

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