CN112167425A - Vegetable protein dried meat and processing method thereof - Google Patents
Vegetable protein dried meat and processing method thereof Download PDFInfo
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- CN112167425A CN112167425A CN202011066032.3A CN202011066032A CN112167425A CN 112167425 A CN112167425 A CN 112167425A CN 202011066032 A CN202011066032 A CN 202011066032A CN 112167425 A CN112167425 A CN 112167425A
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- 108010082495 Dietary Plant Proteins Proteins 0.000 title claims abstract description 50
- 235000015177 dried meat Nutrition 0.000 title claims abstract description 25
- 238000003672 processing method Methods 0.000 title claims abstract description 18
- 235000013372 meat Nutrition 0.000 claims abstract description 67
- 238000001125 extrusion Methods 0.000 claims abstract description 47
- 239000000463 material Substances 0.000 claims abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 23
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 23
- 238000012545 processing Methods 0.000 claims abstract description 17
- 229920002472 Starch Polymers 0.000 claims abstract description 15
- 235000019698 starch Nutrition 0.000 claims abstract description 13
- 239000008107 starch Substances 0.000 claims abstract description 13
- 108010068370 Glutens Proteins 0.000 claims abstract description 12
- 235000021312 gluten Nutrition 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 241000209140 Triticum Species 0.000 claims abstract description 11
- 235000021307 Triticum Nutrition 0.000 claims abstract description 11
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- 239000000796 flavoring agent Substances 0.000 claims description 22
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- 102000004169 proteins and genes Human genes 0.000 claims description 10
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- 235000013599 spices Nutrition 0.000 claims description 8
- 229940041514 candida albicans extract Drugs 0.000 claims description 7
- 239000012138 yeast extract Substances 0.000 claims description 7
- 229920002261 Corn starch Polymers 0.000 claims description 5
- 239000008120 corn starch Substances 0.000 claims description 5
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 4
- 244000000231 Sesamum indicum Species 0.000 claims description 4
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 4
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 4
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- 244000304337 Cuminum cyminum Species 0.000 claims description 3
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 3
- 244000203593 Piper nigrum Species 0.000 claims description 3
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- 229920001592 potato starch Polymers 0.000 claims description 2
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- 238000010924 continuous production Methods 0.000 abstract 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/18—Vegetable proteins from wheat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/26—Working-up of proteins for foodstuffs by texturising using extrusion or expansion
- A23J3/265—Texturising casein using extrusion or expansion
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The embodiment of the invention provides vegetable protein dried meat and a processing method thereof, wherein the processing method comprises the following steps: vegetable protein, starch, seasoning and water are used as raw materials, and are extruded at low humidity to prepare a dry vegetarian meat blank, and then the dry vegetarian meat blank is subjected to subsequent processing; the vegetable protein is prepared from soybean protein isolate, soybean protein and wheat gluten in a mass ratio of (8-12): (1-3): (3-4); the low-moisture extrusion specifically comprises: adding the uniformly mixed raw materials into a double-screw extruder, and controlling the moisture content of the materials to be not higher than 20%; the extrusion temperature is controlled to be gradient temperature rise, and the extrusion temperature is divided into four sections: the temperature of the first zone is 70-100 ℃, the temperature of the second zone is 100-; the extrusion time is controlled to be more than 60 s. The vegetarian meat provided by the invention has the advantages of abundant dry meat feeling, chewy texture, low cost and continuous production.
Description
Technical Field
The invention relates to the field of fine and deep processing of vegetable protein products, in particular to vegetable protein dried meat and a processing method thereof.
Background
With the increase of the consumption level of people and the increasing enhancement of the concept of nutritional health, the demand of foods with high protein content is higher and higher. Vegetable proteins are one of the important protein sources for human beings, and the nutritional value of the vegetable proteins is comparable to that of animal proteins, so that the vegetable proteins are widely applied to the field of food processing.
At present, vegetable protein meat products which are popular among consumers in the market comprise vegetable protein meat cakes, vegetable protein chicken nuggets, vegetable protein meat granules and the like, and traditional 'vegetarian meat' products, such as vegetarian sausage, vegetarian chicken, vegetarian meat balls and the like. The products are usually formed by putting vegetable protein such as soybean protein and other raw materials into a mould and then carrying out subsequent processing, and the products mostly take vegetarian meat paste as stuffing, so that the requirement on fiber structure is not high.
However, with the advancement of science and technology and the development of food industry, people have higher and higher requirements for vegetarian meat products. It is desirable that meat analogue products, particularly chunk-type meat analogue products, have a texture and condition similar to meat. Many scholars produce textured protein by non-bulking extrusion techniques, so that the protein product has a fibrous structure similar to meat. However, for the dry vegetarian meat product, the final moisture content of the product is required to be low, and the non-puffing extrusion technology requires the moisture content of the material to be higher than 40%, so that drying treatment is required after non-puffing extrusion, and unnecessary resource waste is caused.
Disclosure of Invention
Aiming at the problems in the prior art, the embodiment of the invention provides the vegetable protein dried meat and the processing method thereof, so that the vegetable protein dried meat is full in meat feeling, chewy and closer to the original cut dried meat product, a large amount of water is not required to be added in the early stage of processing, and the water is not required to be removed in the later stage, and the waste of water resources is avoided.
The embodiment of the invention provides a processing method of vegetable protein dried meat, which comprises the following steps: vegetable protein, starch, seasoning and water are used as raw materials, and are extruded at low humidity to prepare a dry vegetarian meat blank, and then the dry vegetarian meat blank is subjected to subsequent processing;
wherein the vegetable protein is prepared from soybean protein isolate, soybean protein and wheat gluten in a mass ratio of (8-12): (1-3): (3-4);
the low-moisture extrusion specifically comprises: adding the uniformly mixed raw materials into a double-screw extruder, and controlling the moisture content of the materials to be not higher than 20%; the extrusion temperature is controlled to be gradient temperature rise, and the extrusion temperature is divided into four sections: the temperature of the first zone is set to be 70-100 ℃, the temperature of the second zone is set to be 100-; the extrusion time is controlled to be more than 60 s.
In order to provide a meat-like texture and texture to the meat, those skilled in the art generally process meat products by non-expansion extrusion (i.e., high moisture extrusion) with a moisture content of greater than 40% and the process produces a product with a significant fiber texture. There are several patents reporting vegetable protein meat production by high humidity extrusion. However, the aim of the invention is to prepare the vegetarian meat jerky, and the biggest difference between the vegetarian meat jerky and high-humidity vegetarian meat products such as sauced and marinated meat is the difference of the moisture content. The moisture content of the dried meat is regulated to be not more than 20% in the GB/T23969 standard, and although the standard of the vegetarian dried meat does not exist at present, the moisture content of the vegetarian dried meat should not be high so as to be closer to the quality of the dried meat product. Therefore, if a high-humidity extrusion method is used, more water needs to be added during mixing, and after extrusion, drying treatment is needed to meet the requirement of low moisture of the product, namely, most of water is added in the early stage and is evaporated in the later stage, so that the water consumption is greatly increased, and the waste of water resources is caused.
In order to save water resources, extrusion puffing is also tried, the water content of materials is lower than 40%, and products obtained by extrusion are crisp in taste but almost have no fiber structure, need to be rehydrated before use, and have great texture difference with meat products.
The inventor also considers that the water resource saving and the sensory quality close to the original cut jerky are not compatible, but through a large amount of experiments, the inventor surprisingly finds that the two can be compatible by adjusting the vegetable protein type and the mixture ratio and combining a specific extrusion process.
According to the invention, a large number of experiments are carried out on the types and the proportions of the vegetable proteins at the early stage, and the compound of the soybean protein isolate, the soybean protein and the wheat gluten can provide a better fiber structure similar to a meat product, but the amount and the thickness of the fibers are closely related to the proportion of the vegetable proteins. Experiments show that the addition amount of the wheat gluten is too low or too high, which is not beneficial to the generation of a fiber structure. Only when the isolated soy protein, the soy protein and the wheat gluten are mixed in a mass ratio (8-12): (1-3): (3-4) the effect is better. Meanwhile, the proportion can also ensure the protein content of the product under the condition of low cost. Of course, the adjustment of the extrusion technology is not required to meet the characteristics of low moisture content and high fiber feeling of the dry vegetarian meat products. The invention shapes the dried vegetarian meat under the condition that the moisture content of the material is lower than 20 percent, namely low-humidity extrusion is adopted, the temperature in the extrusion process is gradient temperature rise, the tertiary structure and the quaternary structure of the protein are destroyed along with the temperature rise to form linear macromolecular substances, protein molecules stretch, move in parallel and directionally under the action of high temperature, high pressure and high shear force and are transversely connected through disulfide bonds and the like to form a fiber structure, so that the product has longitudinal tear strength, and meanwhile, the extrusion heating time of the material is strictly controlled to meet the energy requirement of protein organization. Finally, a good textured dry vegetarian meat blank is obtained, which has a fibrous structure similar to meat products, and which has a firm texture, is chewy and does not require rehydration prior to use.
Specifically, if the moisture content of the material is too low during extrusion, water may be added during extrusion, but the moisture content of the material should be controlled to be less than 20%.
According to the processing method of the vegetable protein vegetarian meat jerky provided by the embodiment of the invention, the seasoning is a vegetable-source seasoning and does not contain animal-source essence.
After the vegetable protein, the starch and the seasoning are reasonably proportioned and subjected to the action of high temperature and high pressure, the flavor substances are changed, so that the extruded product has meat flavor, and the seasoning does not need to be added with meat flavor essence and can also have meat flavor. The invention can shape and flavor the raw materials by one-time extrusion to obtain the blank with meat flavor, and can still meet the requirements of consumers even if the subsequent procedures of frying, seasoning again and the like (namely, the original flavor is kept).
The starch is one or more of potato starch, corn starch and wheat starch.
According to the processing method of the vegetable protein vegetarian jerky provided by the embodiment of the invention, the seasoning is composed of brewed soy sauce, salt, white sugar, five spice powder and yeast extract.
When the seasoning is composed of the components, the problem that the taste of food is covered by various seasonings is avoided, the beany flavor can be further removed, and good flavor is provided. Wherein, the brewed soy sauce is used for seasoning, and simultaneously, the color of the brewed soy sauce is regulated and controlled, so that the extruded product is more similar to the cooked meat product in color.
According to the processing method of the vegetable protein dried meat provided by the embodiment of the invention, the mass ratio of the vegetable protein to the starch to the flavoring to the water is (60-95): (3-6): (7-16): (8-12).
According to the processing method of the vegetable protein dried meat provided by the embodiment of the invention, the raw materials comprise the following components in parts by weight: 40-60 parts of isolated soy protein, 15-20 parts of wheat gluten, 5-15 parts of soy protein, 3-6 parts of starch, 3-6 parts of brewed soy sauce, 2-5 parts of white sugar, 0.5-1.5 parts of salt, 1-2 parts of five spice powder, 0.5-1.5 parts of yeast extract and 8-12 parts of water.
According to the processing method of the vegetable protein dried meat provided by the embodiment of the invention, the subsequent processing of the dried meat blank comprises frying and wrapping, wherein the frying temperature is 120-150 ℃ and the time is 30-60 s.
Frying can further reduce the moisture content of the product while increasing the flavor of the product.
According to the processing method of the vegetable protein dried meat provided by the embodiment of the invention, the wrapping material is prepared by wrapping the outer surface of a fried dried vegetable meat blank with a mixed seasoning, wherein the mixed seasoning comprises two or more of sugar, salt, monosodium glutamate, five-spice powder, sesame, fried chili, cumin powder, black pepper powder, curry and the like.
The fried dry vegetarian meat blank can be made into different tastes according to the needs, such as cumin taste, spicy taste, black pepper taste, curry taste and the like, so that more choices are provided for consumers.
In a preferred embodiment of the present invention, the method for processing the vegetable protein dried meat specifically comprises the following steps:
(1) mixing and blending flavor: uniformly mixing the plant protein powder, the starch, the seasoning and the water according to the proportion;
(2) low-humidity extrusion: putting the uniformly mixed raw materials into a double-screw extruder for extrusion, molding the extruded materials by a die, and then cutting;
the water content of the material is controlled below 20% in the extrusion process; the extrusion temperature is controlled to be gradient temperature rise, and the extrusion temperature is divided into four sections: the temperature of the first zone is set to be 70-100 ℃, the temperature of the second zone is set to be 100-; the extrusion time is controlled to be more than 60 s.
(3) And (3) cooling: cooling the cut dried vegetarian meat blank to room temperature;
(4) frying: putting the cooled dried vegetarian meat blank into a fryer for frying, wherein the oil temperature is 120-150 ℃, and the frying time is 30-60 s;
(5) wrapping materials: uniformly mixing the fried dry vegetarian meat blank with the mixed seasoning in a material mixing manner;
(6) packaging: vacuum packaging the dried vegetarian meat;
(7) and (3) sterilization: and sterilizing the packaged dried vegetarian meat in a sterilization kettle at the sterilization temperature of 100 ℃ and 110 ℃ for 5-15 min.
The embodiment of the invention also provides the vegetable protein dried meat which is prepared by the processing method. The vegetable protein dried meat takes vegetable protein and starch as main materials, is green and environment-friendly, has high protein content, and accords with the pursuit of consumers for high-protein products at present.
The vegetable protein vegetarian jerky provided by the embodiment of the invention is prepared by properly compounding the vegetable protein consisting of the isolated soy protein, the soy protein and the vital gluten with the starch and the seasoning and matching the low-humidity extrusion process, so that the product is more green and healthy under the condition of not adding meat flavor and by changing the flavor of the vegetable protein and the traditional seasoning under the conditions of high temperature and high pressure, the vegetable protein vegetarian jerky has the fibrous feeling similar to meat products, the vegetable protein vegetarian jerky product is closer to the shape and the texture characteristics of the original cut jerky product, and the waste of water resources is greatly reduced in the processing process. The vegetarian meat dried product provided by the embodiment of the invention has good sensory quality, and the production cost is far lower than that of the original cut meat dried product, so that the vegetarian meat dried product has wide market value.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are a part of the embodiments of the present invention, but not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The materials used in the following examples are commercially available unless otherwise specified.
Example 1
The embodiment provides a vegetarian dried meat, which comprises the following specific processing methods:
(1) mixing and blending flavor: putting 5500g of isolated soy protein, 2000g of wheat gluten, 1000g of soy protein powder, 500g of corn starch, 500g of brewed soy sauce, 400g of white granulated sugar, 100g of salt, 150g of five spice powder, 50g of yeast extract and 1000g of water into a mixer for uniformly mixing;
(2) low-humidity extrusion: putting the uniformly mixed materials into a double-screw extruder for extrusion, controlling the moisture of the materials below 20% in the extrusion process, controlling the extrusion temperature to be 70 ℃ in a first zone, 100 ℃ in a second zone, 140 ℃ in a third zone and 180 ℃ in a fourth zone, and extruding for about 90s, molding the extruded materials by a mold, and cutting by a cutter at the speed of 1 s/time;
(3) and (3) cooling: cooling the cut dried vegetarian meat blank to room temperature;
(4) frying: putting the cooled dried vegetarian meat blank into a fryer for frying, wherein the oil temperature is 130 ℃, and the frying time is 30 s;
(5) mixing materials: mixing 20g of sugar, 2g of salt, 1g of monosodium glutamate, 0.5g of five-spice powder, 5g of oil chili and 3g of sesame;
(6) wrapping materials: uniformly mixing 100g of fried dry vegetarian meat blank with the mixed seasoning in a material mixing manner;
(7) packaging: vacuum packaging the dried vegetarian meat;
(8) and (3) sterilization: and sterilizing the packaged dried vegetarian meat in a sterilization kettle at the sterilization temperature of 110 ℃ for 10 min.
Example 2
The embodiment provides a vegetarian dried meat, which comprises the following specific processing methods:
(1) mixing and blending flavor: putting 6000g of isolated soy protein, 1500g of wheat gluten, 500g of soy protein powder, 400g of corn starch, 300g of brewed soy sauce, 500g of white granulated sugar, 150g of salt, 100g of five spice powder, 100g of yeast extract and 1200g of water into a mixer for uniformly mixing;
(2) low-humidity extrusion: putting the uniformly mixed materials into a double-screw extruder for extrusion, controlling the moisture of the materials to be below 20% in the extrusion process, controlling the extrusion temperature to be 85 ℃ in a first zone, 110 ℃ in a second zone, 130 ℃ in a third zone and 170 ℃ in a fourth zone, and extruding for about 120s, wherein the extruded materials are molded by a die and cut by a cutter at the speed of 1 s/time;
(3) and (3) cooling: cooling the cut dried vegetarian meat blank to room temperature;
(4) frying: putting the cooled dried vegetarian meat blank into a fryer for frying, wherein the oil temperature is 120 ℃, and the frying time is 45 s;
(5) mixing materials: mixing 20g of sugar, 2g of salt, 1g of monosodium glutamate, 0.5g of five-spice powder, 5g of oil chili and 3g of sesame;
(6) wrapping materials: uniformly mixing 100g of fried dry vegetarian meat blank with the mixed seasoning in a material mixing manner;
(7) packaging: vacuum packaging the dried vegetarian meat;
(8) and (3) sterilization: and sterilizing the packaged dried vegetarian meat in a sterilization kettle at the sterilization temperature of 110 ℃ for 10 min.
Comparative example 1
Commercial tissue-like protein stocks were purchased to make jerky. This comparative example processed dried vegetarian meat according to the procedure of example 1, except that a commercially available tissue protein mass was rehydrated in water for 3 hours, and then prepared according to the procedures (4) to (8) of example 1.
Comparative example 2
This comparative example is a commercial vegetable protein meat dry product.
Comparative example 3
This comparative example provides a dried vegetarian meat which differs from example 1 only in step (1): mixing and blending flavor: putting 3000g of isolated soy protein, 3000g of wheat gluten, 3000g of soy protein powder, 1000g of corn starch, 500g of brewed soy sauce, 400g of white granulated sugar, 100g of salt, 100g of five spice powder, 80g of yeast extract and 1500g of water into a mixer for uniformly mixing.
Comparative example 4
This comparative example provides a dried vegetarian meat which differs from example 1 only in that the extrusion time of the material in step (2) is about 30 seconds.
Experimental example 1
Taking the above example and comparative example samples, 20 sensory evaluators were invited to perform sensory evaluation of the samples in 4 aspects of appearance, mouthfeel, color and flavor, and the sensory evaluation results are shown in table 1.
TABLE 1 sensory evaluation results of vegetarian jerky of each example and comparative example
As can be seen from table 1, the vegetable protein meat jerky provided by the embodiment of the present invention has an appearance more similar to that of the original cut meat jerky, and has a strong tearing feeling, a good texture, a compact texture, a chewy texture, a color similar to that of the meat jerky, a strong meat flavor, and no beany flavor; comparative example 1 commercial tissue protein was rehydrated and processed into dried vegetarian meat, which had a looser texture and visible pores, more similar to the spicy bar product, no firmness of the meat product, and a severe beany flavor; comparative example 2 was similar to the meat pellet product, but was black in color, and hard in texture and not easily chewed; comparative examples 3 and 4, the product texture was poor and the texture differed greatly from the jerky product due to the change in the composition of the raw materials or the extrusion process. Therefore, the vegetable protein meat jerky prepared by the method has the highest sensory evaluation.
Finally, it should be noted that: the above examples are only intended to illustrate the technical solution of the present invention, but not to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; and such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions of the embodiments of the present invention.
Claims (8)
1. A processing method of vegetable protein dried meat is characterized by comprising the following steps: vegetable protein, starch, seasoning and water are used as raw materials, and are extruded at low humidity to prepare a dry vegetarian meat blank, and then the dry vegetarian meat blank is subjected to subsequent processing;
wherein the vegetable protein is prepared from soybean protein isolate, soybean protein and wheat gluten in a mass ratio of (8-12): (1-3): (3-4);
the low-moisture extrusion specifically comprises: adding the uniformly mixed raw materials into a double-screw extruder, and controlling the moisture content of the materials to be not higher than 20%; the extrusion temperature is controlled to be gradient temperature rise, and the extrusion temperature is divided into four sections: the temperature of the first zone is set to be 70-100 ℃, the temperature of the second zone is set to be 100-; the extrusion time is controlled to be more than 60 s.
2. The method of processing a vegetable protein-based jerky as set forth in claim 1, wherein the flavor is a botanical flavor;
the starch is one or more of potato starch, corn starch and wheat starch.
3. The method of processing vegetarian jerky according to claim 2, wherein the seasoning is comprised of brewed soy sauce, salt, white sugar, spice powder, and yeast extract.
4. The method for processing vegetarian jerky according to claim 3, wherein the mass ratio of the vegetarian protein to the starch to the flavoring to the water is (60-95) to (3-6) to (7-16) to (8-12).
5. The method for processing the vegetable protein dried meat as set forth in claim 4, wherein the raw material comprises the following components in parts by weight: 40-60 parts of isolated soy protein, 15-20 parts of wheat gluten, 5-15 parts of soy protein, 3-6 parts of starch, 3-6 parts of brewed soy sauce, 2-5 parts of white sugar, 0.5-1.5 parts of salt, 1-2 parts of five spice powder, 0.5-1.5 parts of yeast extract and 8-12 parts of water.
6. The method for processing the vegetarian meat jerky according to any of claims 1-5, wherein the subsequent processing of the meat jerky dough comprises frying and dressing, wherein the frying is performed at a temperature of 120 ℃ and 150 ℃ for a time of 30-60 seconds.
7. The processing method of the vegetable protein dried meat as claimed in claim 6, wherein the wrapping material is prepared by wrapping a mixed seasoning on the outer surface of a fried dried vegetable meat blank, and the mixed seasoning comprises two or more of sugar, salt, monosodium glutamate, five spice powder, sesame, fried chili, cumin powder, black pepper powder and curry.
8. A vegetarian meat jerky characterized in that it is produced by the method of processing a vegetarian meat jerky according to any of claims 1-7.
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| CN113519689A (en) * | 2021-07-13 | 2021-10-22 | 哈尔滨福肴食品有限公司 | Preparation method of vegetable protein vegetarian meat and beany flavor-removed instant vegetarian meat jerky |
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| CN114208936A (en) * | 2021-12-24 | 2022-03-22 | 哈尔滨福肴食品有限公司 | Preparation method of shrimp-flavor vegetable protein vegetarian meat |
| CN114208935A (en) * | 2021-12-24 | 2022-03-22 | 哈尔滨福肴食品有限公司 | Rice bran spiced vegetable protein vegetarian meat and preparation method thereof |
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| CN114591850A (en) * | 2022-05-10 | 2022-06-07 | 中国肉类食品综合研究中心 | Saccharomyces cerevisiae CMRC 5S and application thereof |
| CN114794447A (en) * | 2022-05-13 | 2022-07-29 | 东北农业大学 | Process method for preparing soybean protein vegetarian meat paste by using double-screw extrusion technology |
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| CN113519689A (en) * | 2021-07-13 | 2021-10-22 | 哈尔滨福肴食品有限公司 | Preparation method of vegetable protein vegetarian meat and beany flavor-removed instant vegetarian meat jerky |
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| CN114591850B (en) * | 2022-05-10 | 2022-09-27 | 中国肉类食品综合研究中心 | Saccharomyces cerevisiae CMRC 5S and application thereof |
| CN115005323A (en) * | 2022-05-11 | 2022-09-06 | 东北农业大学 | Novel vegetable protein jerky and preparation method thereof |
| CN115005323B (en) * | 2022-05-11 | 2023-07-25 | 东北农业大学 | Novel plant protein jerky and preparation method thereof |
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