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Xov xwm

Siv cov nqaij mos protein, konjac refined hmoov, protein hmoov, thiab zaub roj ua cov ntaub ntawv tseem ceeb, cov yam ntxwv ntawm txhua yam yog siv los hloov cov nqaij tsiaj thiab sim cov txheej txheem ntawm cov nqaij tsis noj nqaij thiab nqaij npuas kib.

Basic formula

Soy cov ntaub so ntswg protein 10, dej khov 24, zaub roj 7.5, konjac hmoov 1.2, protein hmoov 3, hloov hmoov txhuv nplej siab 1.8, rooj ntsev 0.9, qab zib dawb 0.4, monosodium glutamate 0.14, I + G 0.1, neeg tsis noj nqaij tsw 0.15, 6, whey Soy sauce hmoov 0.6, caramel xim 0.09, TBHQ 0.03.

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Cov txheej txheem ntau lawm

Soybean cov ntaub so ntswg protein → ntxiv dej rau rehydrate → dehydrate → silken → txias → cia

Ntxiv cov ntaub ntawv pabcuam rau hauv dej khov → do thiab emulsify → ntxiv cov kua nplaum protein lo lo ntxhuav → kev kub ceev nplawm → enema → ua noj (ua kom tsis muaj menyuam) → kuaj → khoom tiav → cia

Cov ntsiab lus ua haujlwm

1. Rehydration: ntxiv dej kom cov kua nqaij protein nqus dej thiab moisten nws, thiab rehydrate.Thaum lub sij hawm no, phau ntawv agitation tuaj yeem ua rau lub sij hawm rov qab los.

2. Lub cev qhuav dej: Tom qab rov ua dej, cov kua txiv hmab txiv ntoo ntawm cov protein yog lub cev qhuav dej hauv lub tshuab ua kom lub cev qhuav dej tshwj xeeb, thiab tsuas yog cov dej khi kom zoo tuaj yeem khaws cia.Cov ntsiab lus dej feem ntau tswj tau ntawm 20% thiab 23%.Qhov kub ntawm cov kua txiv hmab txiv ntoo tom qab lub cev qhuav dej feem ntau tsis tshaj 25 ° C, uas yog txiav txim siab los ntawm qhov ntsuas kub ntawm cov dej uas siv rau hauv rehydration. 

3. Silking: Lub cev qhuav dej ntawm soybean cov ntaub so ntswg protein yog twisted rau hauv fiber ntau filaments los ntawm ib tug neeg tsis noj nqaij nqaij twisting tshuab;nws yuav tsum tau ua kom txias rau chav tsev kub hauv lub sijhawm kom tsis txhob muaj ntxhiab tsw thiab tsis zoo ntawm cov protein ntawm qhov kub thiab txias, uas yuav cuam tshuam rau qhov zoo ntawm cov khoom kawg.

4. Kev sib xyaw: Sib tov cov khoom siv xws li konjac hmoov, emulsifier, thiab lwm yam nrog cov roj zaub hauv dej khov dej, thiab emulsify nrog nruab nrab-nruab nrab stirring.Tom qab emulsifying tusyees, muab cov taum pauv cov ntaub so ntswg protein lo lo ntxhuav thiab do ntawm kev kub ceev rau 15min ~ 20min.

5. Enema: Xaiv lub casing kom zoo thiab muab tso rau ntawm lub tshuab enema, enema cov viscous fillings raws li cov txheej txheem specifications.

6. Ua noj (ua kom tsis muaj menyuam): Ua cov nqaij npua ntawm 98 ℃ li ntawm 25 min, haum rau cov tub yees cia.Nws tuaj yeem ua kom tsis muaj menyuam ntawm 135 ℃ li ntawm 10min thiab tuaj yeem khaws cia hauv chav sov.Cov khoom tshwj xeeb saum toj no yog 45g ~ 50g / sawb, cov khoom hnyav nce, lub sijhawm ua noj yuav tsum txuas ntxiv.

7. Kev Ntsuas: Kev tshuaj xyuas kom huv si yog ib qho tseem ceeb ntawm kev ua haujlwm rau cov khoom kom tsim nyog thiab ua kom lawv lub txee lub neej.Cov khoom yuav raug kuaj feem ntau suav nrog cov dej noo thiab cov kab mob ntawm cov kab mob.Tus naj npawb ntawm cov khoom lag luam yuav tsum qis dua 30 / g.Cov kab mob pathogenic yuav tsum tsis txhob raug kuaj pom.

(2) ceev khov.Muab cov qauv tso rau hauv lub freezer ceev thiab khov rau -18 ° C.

(3) Ci.Tshem cov khoom, muab tso rau hauv lub tais ci, thiab xa mus rau qhov cub.(Tsib thiab down hluav taws, ci ntawm 150 ℃ rau 5 feeb, ces tig mus rau 130 ℃ rau 10min).Txhuam cov zib ntab npaj nrog dej rau ntawm cov nqaij khaws cia thiab xa mus rau qhov cub dua (nce thiab nqis hluav taws, 130 ℃, 5min).Tshem tawm, npog nrog ib txheej ntawm daim ntawv greased, tig nws hla lub tais ci, txhuam nrog zib ntab dej, thiab thaum kawg xa mus rau hauv qhov cub (nce thiab nqis hluav taws, 130 ℃, 20min tuaj yeem tawm ntawm qhov cub).Txiav cov nqaij ci rau hauv ib lub duab plaub.


Post lub sij hawm: Nov-28-2020