N'iji protein anụ ahụ soybean, ntụ ntụ ntụ ntụ konjac, protein ntụ ntụ, na mmanụ ihe oriri dị ka isi ihe eji eme ihe, a na-eji njirimara nhazi nke akụkụ ọ bụla dochie anụ anụmanụ ma nwalee nkà na ụzụ nhazi nke anụ anaghị eri anụ na ham soseji.
Usoro ntọala
Protein anụ ahụ soy 10, mmiri ice 24, mmanụ ihe oriri 7.5, konjac ntụ ntụ 1.2, protein ntụ ntụ 3, starch gbanwetụrụ 1.8, nnu tebụl 0.9, shuga ọcha 0.4, monosodium glutamate 0.14, I + G 0.1, ụtọ anaghị eri anụ 0.15, protein whey 0.6. Soy sauce ntụ ntụ 0.6, agba caramel 0.09, TBHQ 0.03.
Usoro mmepụta
Protein anụ ahụ soybe → tinye mmiri iji rehydrate → dehydrate → silk → dị jụụ → idobere
Tinye ihe inyeaka n'ime mmiri ice → kpalie na emulsify → tinye soy tissue protein silk → mkpali ọsọ ọsọ → enema → nri (sterilization) → nchọpụta → ngwaahịa emechara → nchekwa
Ebe ọrụ
1. Rehydration: tinye mmiri ka protein anụ ahụ soy na-amịkọrọ mmiri ma mee ka ọ dị mmiri, ma mee ka mmiri dịghachi.N'oge a, iwe iwe akwụkwọ ntuziaka nwere ike belata oge ume mmiri.
2. Mkpọnwụ mmiri: Mgbe mmiri gwụchara, protein anụ ahụ soybean na-agbaze n'ime igwe na-ekpo ọkụ pụrụ iche, na naanị mmiri na-ejikọta ya nke ọma nwere ike idowe ya.Ọdịnaya mmiri a na-achịkwakarị dị n'etiti 20% na 23%.Okpomọkụ nke protein anụ ahụ soybean mgbe akpịrị ịkpọ nkụ gachara n'ozuzu anaghị agafe 25 Celsius C, nke a na-ekpebi site na okpomọkụ nke mmiri ejiri mee rehydration.
3. Silking: A na-eji igwe na-atụgharị anụ anaghị eri anụ na-agbagọ na iberibe protein anụ ahụ soybean akpọnwụwo n'ime fiber filaments;a na-achọrọ ka ọ dị jụụ na ụlọ okpomọkụ n'oge iji zere isi ísì na mmebi nke protein na okpomọkụ dị elu, nke ga-emetụta àgwà nke ngwaahịa ikpeazụ.
4. Ịgwakọta: Gwakọta ihe inyeaka dị ka konjac ntụ ntụ, emulsifier, wdg na mmanụ ihe oriri na mmiri ice, na emulsify na-akpalite etiti etiti.Mgbe emechara nke ọma, tinye silk protein anụ ahụ soybean wee kpalite n'ọsọ dị elu maka nkeji 15 - 20.
5. Enema: Họrọ casing kwesịrị ekwesị ma tinye ya na igwe enema, enema na-ejuputa viscous agwakọta dị ka nkọwa nke setịpụrụ.
6. Nri (sterilization): Esi nri ham na 98 ℃ maka ihe dịka 25min, dabara maka nchekwa refrigerated.Enwere ike igba ogwu na 135 ℃ maka ihe dịka 10min ma chekwaa ya na ụlọ okpomọkụ.Nkọwa ngwaahịa dị n'elu bụ 45g ~ 50g / warara, ịdị arọ ngwaahịa na-abawanye, oge nri kwesịrị ịgbatị.
7. Nnwale: Nnyocha ịdị ọcha bụ ọrụ dị mkpa maka ngwaahịa iji tozuo oke yana iji hụ na ndụ nchekwa ha.Ihe ndị a ga-anwale n'ozuzu gụnyere mmiri mmiri na ọnụọgụ mkpụrụ ndụ nje.Ọnụ ọgụgụ nke mpaghara ngwaahịa kwesịrị ịdị n'okpuru 30 / g.E kwesịghị ịchọpụta nje bacteria na-akpata.
(2) Oyiyi ngwa ngwa.Debe ihe nlele ahụ na friza ngwa ngwa ma hapụ ya ka ọ bụrụ -18 Celsius.
(3) Ime achịcha.Wepu ihe ahụ, tinye ya n'ime ebe a na-esi nri, ma ziga ya na oven.(Ọkụ elu na ala, kpochaa na 150 ℃ maka nkeji 5, wee tụgharịa gaa na 130 ℃ maka nkeji 10).Ghichaa mmanụ aṅụ a kwadebere na mmiri na anụ echekwara ma ziga ya na oven ọzọ (ọkụ elu na ala, 130 ℃, 5min).Wepụ ya, kpuchie ya na mpempe akwụkwọ a na-ete mmanụ, gbanye ya n'elu ebe a na-esi nri, gbanye mmiri ara ehi na mmiri ara ehi, ma mesịa ziga ya na oven (ọkụ elu na ala, 130 ℃, 20min nwere ike ịpụ na oven).Bee anụ a ṅara n'ọkụ ka ọ bụrụ akụkụ akụkụ anọ.
Oge nzipu: Nov-28-2020