Views: 0 Author: Site Editor Publish Time: 2024-01-31 Origin: Site
Pumpkin seed protein is a good, safe vegetable protein with a good balance of amino acids. Vegetarian sausages are meat-free sausages made from grains, vegetables, and fruits, with a variety of auxiliary ingredients, smoked or otherwise.
Here is the content list:
l Preparation of vegetarian sausages
l Ingredients
l Cautions
Vegetarian sausages are divided into cereals, vegetables, fruits and vegetables, and mushrooms. The current cereal-based vegetarian sausages include soybean tissue protein sausages and roti sausages, which are low in fat and high in protein. At present, there is little research on pumpkin seed protein in China and even less research on using pumpkin seed protein as raw material to make vegetarian sausages. Therefore, the use of pumpkin seed protein to make vegetarian sausages is conducive to the comprehensive development and utilization of pumpkin seeds, as well as enriching the variety of vegetarian sausages to meet the needs of obese people and vegetarian lovers.
The main ingredients used are pumpkin seed protein, potato starch, sausage casings, vegetable oil, carrageenan, salt, sugar, soy sauce, meat flavoring, and spice seasoning. The process of making pumpkin seed protein vegetarian sausage is to pre-treat the raw and auxiliary ingredients → blending → curing → enema → steaming. Soak the pumpkin seed protein in sufficient deionized water for 1h, let it swell, wash it, squeeze out the water, grind it in a meat grinder, and take it out for use. Select, wash, and chop the other raw and auxiliary ingredients and set aside. Blend the ingredients according to the recipe, mix and stir until thick, cover with cling film, and set aside.
It is very important to preserve pumpkin seed protein sausages. Packed vegetarian sausages were placed in a steamer, steamed in water for 25min and then immediately removed, brought to room temperature, placed in a plastic bag, and chilled in a 4°C refrigerator. The single-factor test was conducted on the basis of the total sausage mass of 200g, pumpkin seed protein 65%, vegetable oil 4%, potato starch 8%, carrageenan 1.5%, salt 3.0%, sugar 7%, soy sauce 4%, spice seasoning 6% and meat flavoring 0.1% as the base recipe, with a sensory score, elasticity, and hardness as the evaluation index. The effects of pumpkin seed protein addition, vegetable oil addition, potato starch addition, and carrageenan addition on the sensory quality of vegetarian sausages were investigated respectively.
The optimum recipe for vegetarian sausage was obtained by single-factor and orthogonal tests with 65% pumpkin seed protein, 4% vegetable oil, 7% potato starch, and 1.5% carrageenan. Under these conditions, the vegetarian sausage made from pumpkin seed protein was not only tasty and healthy but also met the physical and chemical indexes of national standards. This study can provide some reference for the production of vegetarian sausages with optimized plant protein. The above is our introduction to the production method of pumpkin seed protein sausage. If you are also interested in this area of knowledge and want to learn more information and help, you can follow Guangzhou Jiahua Chemical Co.,Ltd.
