CN112450282A - Method for preparing vegetable protein meat by embedding meat flavor essence with solid vegetable oil - Google Patents
Method for preparing vegetable protein meat by embedding meat flavor essence with solid vegetable oil Download PDFInfo
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- CN112450282A CN112450282A CN202011249626.8A CN202011249626A CN112450282A CN 112450282 A CN112450282 A CN 112450282A CN 202011249626 A CN202011249626 A CN 202011249626A CN 112450282 A CN112450282 A CN 112450282A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
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- 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
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- 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
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- 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
- A23J3/225—Texturised simulated foods with high protein content
- A23J3/227—Meat-like textured foods
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Abstract
The invention discloses a method for preparing vegetable protein meat by embedding meat flavor essence with solid vegetable oil, belonging to the technical field of food processing. The method comprises the steps of preparing vegetable protein shredded meat, preparing emulsified slurry, preparing solid vegetable oil particles (melting solid vegetable oil, adding meat flavor aqueous solution and sodium caseinate, emulsifying, cooling and cutting to obtain the solid vegetable oil particles, wherein the concentration of the meat flavor aqueous solution is 10-30%), preparing vegetable protein meat slurry, forming and storing. The method can reduce the loss of the meat flavor essence caused by volatilization, oxidation and the like in the processing, storage and cooking processes of the vegetable protein meat product; meanwhile, in sense, the appearance simulation of the vegetable protein meat product is improved, and the oily/juicy visual experience of the vegetable protein meat product can be effectively enhanced when the solid vegetable oil particles are heated and dissolved in the cooking process.
Description
Technical Field
The invention relates to a method for preparing vegetable protein meat by embedding meat flavor essence with solid vegetable oil, belonging to the technical field of food processing.
Background
The vegetable protein meat, also called protein meat or meat analogue, is a vegetable protein processed product for imitating the color, fragrance, taste and shape of animal meat products. The products are generally prepared by using high-quality peanut protein or soybean, pea and wheat protein as main raw materials through the processes of heating, extruding, puffing, seasoning and the like. The meat flavor essence is an important food additive, can endow the vegetable protein meat product with unique fragrance, is beneficial to correcting the unpleasant odor of the vegetable protein meat, such as beany flavor and the like, and improves and optimizes the flavor of the product, so the meat flavor essence is an indispensable important food additive in the vegetable protein meat product at present.
Disclosure of Invention
[ problem ] to
At present, water-soluble meat flavor is generally applied to plant protein meat for product flavoring, but most of the flavor is composed of substances such as alcohol, aldehyde, ketone, acid, ester and the like, generally has a lower boiling point, and many substances contain unsaturated bonds, so that the flavor is sensitive to damp heat, easy to volatilize, easy to oxidize, easy to react with other components and the like, and loss frequently occurs in the food processing and storage processes. Therefore, the technical means for reducing the loss of the meat flavor in the processing and storage processes of the vegetable protein meat becomes a hot spot generally concerned by many scientific research and production technicians at present.
[ solution ]
In order to solve at least one problem, the invention provides a method for preparing vegetable protein meat by embedding meat flavor with solid vegetable oil, which reduces the loss of the meat flavor caused by volatilization, oxidation and the like in the processing, storage and cooking processes of the vegetable protein meat product; meanwhile, in sense, the solid vegetable oil particles are added into the vegetable protein meat product, so that the appearance simulation of the vegetable protein meat product is improved, and the oily/juicy visual experience of the vegetable protein meat product can be effectively enhanced when the solid vegetable oil particles are heated and dissolved in the cooking process.
The first object of the present invention is to provide a method for preparing solid vegetable fat particles, comprising the steps of: melting solid vegetable oil, adding meat flavor aqueous solution and sodium caseinate, emulsifying, cooling, and cutting to obtain solid vegetable oil particles; wherein the concentration of the meat flavor aqueous solution is 10-30%.
In one embodiment of the present invention, the concentration of the meat flavor aqueous solution is 10 to 25%, more preferably 15 to 25%, and still more preferably 20%.
In one embodiment of the present invention, the preparation method of the aqueous solution of meat flavor comprises: dissolving the meat flavor in water to prepare 10-30% meat flavor aqueous solution.
In one embodiment of the invention, the solid vegetable oil is coconut oil.
In one embodiment of the invention, the addition amount of the meat flavor aqueous solution accounts for 1-2% of the mass of the solid vegetable oil.
In one embodiment of the invention, the addition amount of the sodium caseinate accounts for 4-8% of the mass of the solid vegetable oil and fat.
In one embodiment of the invention, the conditions of emulsification are: emulsifying for 15-30 min at 8000-12000 rpm.
In one embodiment of the present invention, the cutting is to cut into solid vegetable fat particles of 3mm × 3mm × 3mm to 5mm × 5mm × 5 mm.
The second object of the invention is the solid vegetable fat particles prepared by the method of the invention.
The third purpose of the invention is to provide a method for preparing vegetable protein meat, which comprises the following steps:
the solid vegetable fat particles are added in the method for preparing the vegetable protein meat.
In one embodiment of the present invention, the method for preparing vegetable protein meat comprises the following steps:
(1) preparing vegetable protein shredded meat: soaking soybean or pea tissue protein, and shredding;
(2) preparing emulsified slurry: weighing soybean protein, soybean oil and ice water, placing in a container, adding sodium carboxymethylcellulose and pea starch, and stirring uniformly to obtain emulsified slurry for later use;
(3) preparing solid vegetable oil particles: melting solid vegetable oil, adding meat flavor aqueous solution and sodium caseinate, emulsifying, cooling, and cutting to obtain solid vegetable oil particles; wherein the concentration of the meat flavor aqueous solution is 10-30%;
(4) preparing plant protein meat pulp: weighing vegetable protein shredded meat and emulsified slurry, placing into a container, adding salt and yeast extract, and stirring uniformly to form homogenate; then adding solid vegetable oil particles, and uniformly mixing to obtain vegetable protein meat pulp; wherein the addition amount of the solid vegetable oil particles is 8-12% of the mass of the emulsified slurry;
(5) forming and storing to obtain the plant protein meat.
In one embodiment of the present invention, the addition amount of the solid vegetable fat particles in the step (4) is 8 to 10% by mass of the emulsion slurry, and more preferably 10%.
In one embodiment of the invention, the step (1) is to soak the soybean or pea tissue protein in water at normal temperature (20-30 ℃) for 20-40 min until the whole is soft and has no hard core, control the moisture, and split and shred the whole for standby.
In one embodiment of the present invention, the mass ratio of the soy protein, the soy oil and the ice water in the step (2) is 1: 1: 1-1: 1: 3.
in one embodiment of the invention, the addition amount of the sodium carboxymethyl cellulose in the step (2) accounts for 0.2-0.5% of the mass of the soybean protein.
In one embodiment of the invention, the addition amount of the pea starch in the step (2) accounts for 10-20% of the mass of the soybean protein.
In an embodiment of the present invention, the container in step (2) is a chopper, and the stirring is performed uniformly by chopping and stirring until the emulsified slurry with fine fineness and good elasticity is formed under the conditions that the chopper rotation speed is 2000-3000 rpm and the chopper rotation speed is 10-15 rpm.
In one embodiment of the present invention, step (2) specifically includes: according to the weight percentage of the soybean protein: soybean oil: the mass ratio of ice to water is 1: 1: 1-1: 1: 3 accurately weighing the raw materials, placing the raw materials in a chopping pot, adding sodium carboxymethylcellulose accounting for 0.2-0.5% of the mass of the soybean protein and pea starch accounting for 10-20% of the mass of the soybean protein, and chopping and mixing the raw materials to form emulsified slurry with good fineness and elasticity under the conditions that the rotation speed of a chopping knife is 2000-3000 rpm and the rotation speed of the chopping pot is 10-15 rpm.
In one embodiment of the present invention, the step (3) is specifically: dissolving meat flavor in a proper amount of water to prepare 10-30% meat flavor aqueous solution; heating and melting solid vegetable oil (such as coconut oil) with high saturated fatty acid content and good quality; sequentially adding a meat flavor aqueous solution accounting for 1-2% of the mass of the solid vegetable oil and sodium caseinate accounting for 4-8% of the mass of the solid vegetable oil; emulsifying for 15-30 min at the rotating speed of 8000-12000 rpm; cooling, cutting into solid vegetable oil particles with the diameter of 3mm multiplied by 3 mm-5 mm multiplied by 5mm, and refrigerating for later use.
In one embodiment of the invention, the mass ratio of the vegetable protein shredded meat and the emulsified slurry in the step (4) is 1: 3-1: 6.
in one embodiment of the present invention, the salt is added in an amount of 0.5 to 1.2% by mass based on the mass of the emulsified slurry in the step (4).
In one embodiment of the present invention, the yeast extract is added in an amount of 0.1 to 0.3% by mass of the emulsified slurry in the step (4).
In one embodiment of the invention, the yeast extract in step (4) is obtained from Anqi Yeast, Inc., model number KA 66.
In one embodiment of the present invention, the step (4) of uniformly stirring to form the homogenate is to stir at 10-18 rpm and 10-15 ℃ for 5-10 min.
In one embodiment of the present invention, the mixing in step (4) is uniform, and the conditions for obtaining the vegetable protein meat pulp are as follows: stirring for 3-5 min at the rotating speed of 6-9 rpm and the temperature of 10-15 ℃.
In one embodiment of the present invention, step (4) specifically includes: according to the vegetable protein shredded meat: the mass ratio of the emulsified slurry is 1: 3-1: 6, accurately weighing the raw materials, placing the raw materials into a stirring pot, adding salt accounting for 0.5-1.2% of the mass of the emulsified slurry and yeast extract accounting for 0.1-0.3% of the mass of the emulsified slurry, stirring for 5-10 min at the rotating speed of 10-18 rpm and at the temperature of 10-15 ℃, and uniformly stirring to form homogenate; adding solid vegetable oil particles accounting for 8-12% of the mass of the emulsified slurry, stirring for 3-5 min at the rotating speed of 6-9 rpm and at the temperature of 10-15 ℃, and uniformly mixing to obtain the vegetable protein meat slurry.
In one embodiment of the present invention, the step (5) is specifically: injecting the plant protein meat pulp prepared in the step (4) into a round cake or square strip type mould, and quickly freezing and forming at-30 to-18 ℃; then placing the mixture in a freezing storage at the temperature of 18 ℃ below zero.
In one embodiment of the present invention, the method for preparing vegetable protein meat comprises the following steps:
(1) preparing vegetable protein shredded meat: soaking the soybean or pea tissue protein in normal temperature water for 20-40 min until the whole is soft and has no hard core, draining water, and shredding for later use;
(2) preparing emulsified slurry: according to the weight percentage of the soybean protein: soybean oil: the mass ratio of ice to water is 1: 1: 1-1: 1: 3 accurately weighing the raw materials, placing the raw materials in a chopping pot, adding sodium carboxymethylcellulose accounting for 0.2-0.5% of the mass of the soybean protein and pea starch accounting for 10-20% of the mass of the soybean protein, and chopping and mixing the raw materials at the conditions of the rotation speed of a chopping knife of 2000-3000 rpm and the rotation speed of the chopping pot of 10-15 rpm to form emulsified slurry with good fineness and elasticity for later use;
(3) preparing solid vegetable oil particles: dissolving meat flavor in a proper amount of water to prepare 10-30% meat flavor aqueous solution; heating and melting solid vegetable oil (such as coconut oil) with high saturated fatty acid content and good quality; sequentially adding a meat flavor aqueous solution accounting for 1-2% of the mass of the solid vegetable oil and sodium caseinate accounting for 4-8% of the mass of the solid vegetable oil; emulsifying for 15-30 min at the rotating speed of 8000-12000 rpm; cooling, cutting into solid vegetable oil particles with the diameter of 3mm multiplied by 3 mm-5 mm multiplied by 5mm, and refrigerating for later use;
(4) preparing plant protein meat pulp: according to the vegetable protein shredded meat: the mass ratio of the emulsified slurry is 1: 3-1: 6, accurately weighing the raw materials, placing the raw materials into a stirring pot, adding salt accounting for 0.5-1.2% of the mass of the emulsified slurry and yeast extract accounting for 0.1-0.3% of the mass of the emulsified slurry, stirring for 5-10 min at the rotating speed of 10-18 rpm and at the temperature of 10-15 ℃, and uniformly stirring to form homogenate; adding solid vegetable oil particles accounting for 8-12% of the mass of the emulsified slurry, stirring for 3-5 min at the rotating speed of 6-9 rpm and at the temperature of 10-15 ℃, and uniformly mixing to obtain vegetable protein meat slurry;
(5) forming and storing: injecting the prepared plant protein meat pulp into a round cake or square strip type mould, and quickly freezing and forming at-30 to-18 ℃; the product is frozen and stored at-18 ℃.
The fourth object of the invention is the vegetable protein meat prepared by the method of the invention.
[ advantageous effects ]
The method for preparing the vegetable protein meat by embedding the meat flavor with the solid vegetable oil reduces the loss of the meat flavor caused by volatilization, oxidation and the like in the processing, storage and cooking processes of the vegetable protein meat product, and the loss rate of the meat flavor is below 10 percent and can reach 7.26 percent at least; meanwhile, in sense, the solid vegetable oil particles are added into the vegetable protein meat product, so that the appearance simulation of the vegetable protein meat product is improved, and the oily/juicy visual experience of the vegetable protein meat product can be effectively enhanced when the solid vegetable oil particles are heated and dissolved in the cooking process.
Detailed Description
The following description of the preferred embodiments of the present invention is provided for the purpose of better illustrating the invention and is not intended to limit the invention thereto. The yeast extracts used in the examples were purchased from Angel Yeast GmbH, model KA 66.
The test method comprises the following steps:
1. and (3) measuring the essence loss rate:
the Ethyl Maltol (EMA) with the highest content in the volatile aroma components identified by GC-MS is used as a mark component of the essence to represent the quality of the essence.
Accurately weighing 10.00mg of EMA standard substance in a 100mL volumetric flask, using absolute ethyl alcohol to fix the volume, completely dissolving and uniformly mixing solute with the concentration of 100.00mg/L, and diluting the solute into a series of standard solutions of 10.00mg/L, 5.00mg/L, 2.50mg/L, 1.00mg/L and 0.50mg/L in a gradient manner. And scanning the standard solution within the range of 200-400 nm by using a spectrophotometer, determining the maximum absorption wavelength of the EMA, measuring the light absorption value of each standard solution under the wavelength, and drawing a standard curve.
Respectively weighing a certain mass of sample in 5 25mL volumetric flasks, adding absolute ethyl alcohol to a constant volume, fully dissolving and centrifuging, passing through a 0.22 mu m organic filter membrane, then respectively diluting by 10 times, measuring the ultraviolet absorbance at the maximum absorption wavelength of EMA (ethylene methyl acrylate) of each diluted extracting solution, drawing a curve of the content of the essence by taking the content of the essence as a horizontal coordinate and the absorbance as a vertical coordinate, and calculating the loss rate of the EMA in the essence.
2. Sensory testing:
thawing the sample, selecting a frying mode by using a Supor IH60E9 electromagnetic oven, adding a proper amount of rapeseed oil, and frying for 5 minutes for sensory evaluation. The sensory evaluation was performed by 10 independent and experienced evaluators, and the full score was 100. In the scoring process, in order to ensure the objectivity and independence of evaluation, each scoring person randomly scores the numbered samples three times, and the average value of the results is taken. The specific evaluation criteria are shown in Table 1.
TABLE 1 sensory evaluation Table
Example 1
A method for preparing vegetable protein meat by embedding meat flavor essence with solid vegetable oil comprises the following steps:
(1) preparing vegetable protein shredded meat: soaking 100g of soybean tissue protein in water at normal temperature for 30min until the whole is soft and has no hard core, draining water, and shredding;
(2) preparing emulsified slurry: weighing 20g of soybean protein powder, 20g of soybean oil, 40g of ice water, 3g of pea starch and 0.7g of sodium carboxymethylcellulose, placing the soybean protein powder, the soybean oil and the ice water into a chopper pot, and chopping and mixing the soybean protein powder, the pea starch and the sodium carboxymethylcellulose into emulsified slurry with good fineness and elasticity under the conditions that the rotation speed of a chopper is 2500rpm and the rotation speed of the chopper pot is 12rpm for later use;
(3) preparing solid vegetable oil particles: dissolving 0.5g of beef flavor essence in appropriate amount of drinking water to obtain 20% meat flavor essence water solution; heating and melting 100g of coconut oil; sequentially adding 1.5g of meat flavor aqueous solution and 6g of sodium caseinate; emulsifying for 25min at 10000 rpm; cooling, cutting into 3mm × 3mm × 3mm solid vegetable oil particles, and refrigerating;
(4) preparing plant protein meat pulp: weighing 50g of vegetable protein shredded meat and 250g of emulsified slurry, placing in a stirring pot, sequentially adding 2.5g of salt and 0.5g of yeast extract, stirring for 5min at the rotation speed of 15rpm and the temperature of 12 ℃, and uniformly stirring to form homogenate; adding 25g of solid vegetable oil particles, stirring for 3min at the rotation speed of 7rpm and the temperature of 10 ℃, and uniformly mixing to obtain vegetable protein meat pulp;
(5) forming and storing: injecting the prepared plant protein meat pulp into a round cake type mould, quickly freezing and forming at-25 ℃, and then freezing and storing the plant protein meat at-18 ℃.
The obtained plant protein meat is subjected to performance test, and the test result is as follows: the loss rate of the essence is 7.26%, and the sensory evaluation result shows that the fragrance is 36.8, the appearance is 27.2 and the mouthfeel is 27.3.
Example 2
The amount of the essence added (essence concentration) in the solid vegetable fat particles prepared in step (3) in example 1 was adjusted as shown in table 2, and the rest was the same as that in example 1; obtaining the plant protein meat.
The obtained vegetable protein meat was subjected to a performance test, and the test results are shown in the following table 2:
table 2 results of performance testing of example 2
| Addition amount of essence (essence concentration) | Rate of essence loss | Fragrance | Appearance of the product | Taste of the product |
| 15％ | 9.23％ | 33.8 | 24.6 | 25.3 |
| 25％ | 9.77％ | 33.2 | 23.7 | 25.6 |
| 10％ | 8.94％ | 31.7 | 22.4 | 24.1 |
| 30％ | 14.22％ | 30.3 | 22.3 | 23.9 |
Example 3
The addition amount of the solid vegetable oil particles in the step (4) in the example 1 is adjusted to be the mass percentage of the emulsified slurry shown in the table 3, and the rest is consistent with that of the example 1; obtaining the plant protein meat.
The obtained vegetable protein meat was subjected to a performance test, and the test results are shown in the following table 3:
table 3 results of performance testing of example 3
| Adding amount of solid vegetable oil and fat particles | Rate of essence loss | Fragrance | Appearance of the product | Taste of the product |
| 9％ | 7.33％ | 34.8 | 25.7 | 26.4 |
| 11％ | 9.21％ | 33.9 | 24.5 | 25.4 |
| 8％ | 8.33％ | 32.7 | 22.2 | 24.3 |
| 12％ | 11.12％ | 32.3 | 21.9 | 24.4 |
Comparative example 1
The solid vegetable oil particles in the embodiment 1 are omitted, the essence aqueous solution is directly added, and other conditions or parameters are consistent with those in the embodiment 1; obtaining the plant protein meat.
The obtained plant protein meat is subjected to performance test, and the test result is as follows: the loss rate of the essence is 34.67%, the fragrance is 31.2, the appearance is 22.7, and the mouthfeel is 23.3.
Comparative example 2
And (3) replacing the solid vegetable oil particles in the example 1 with solid vegetable oil particles without embedded meat flavor, adding a meat flavor aqueous solution, and obtaining the vegetable protein meat under the condition or the parameter consistent with the example 1.
The obtained plant protein meat is subjected to performance test, and the test result is as follows: the loss rate of the essence is 30.61%, the fragrance is 32.7, the appearance is 24.6, and the mouthfeel is 25.7.
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (10)
1. A method for preparing solid vegetable fat particles is characterized by comprising the following steps: melting solid vegetable oil, adding meat flavor aqueous solution and sodium caseinate, emulsifying, cooling, and cutting to obtain solid vegetable oil particles; wherein the concentration of the meat flavor aqueous solution is 10-30%.
2. The method according to claim 1, wherein the addition amount of the meat flavor aqueous solution accounts for 1-2% of the mass of the solid vegetable oil; the addition amount of the sodium caseinate accounts for 4-8% of the mass of the solid vegetable oil.
3. Solid vegetable fat particles produced by the method of claim 1 or 2.
4. A method for preparing vegetable protein meat, which is characterized by comprising the following steps:
the solid vegetable fat particles according to claim 3 are added to a process for producing vegetable protein meat.
5. The method of claim 4, comprising the steps of:
(1) preparing vegetable protein shredded meat: soaking soybean or pea tissue protein, and shredding;
(2) preparing emulsified slurry: weighing soybean protein, soybean oil and ice water, placing in a container, adding sodium carboxymethylcellulose and pea starch, and stirring uniformly to obtain emulsified slurry for later use;
(3) preparing solid vegetable oil particles: melting solid vegetable oil, adding meat flavor aqueous solution and sodium caseinate, emulsifying, cooling, and cutting to obtain solid vegetable oil particles; wherein the concentration of the meat flavor aqueous solution is 10-30%;
(4) preparing plant protein meat pulp: weighing vegetable protein shredded meat and emulsified slurry, placing into a container, adding salt and yeast extract, and stirring uniformly to form homogenate; then adding solid vegetable oil particles, and uniformly mixing to obtain vegetable protein meat pulp; wherein the addition amount of the solid vegetable oil particles is 8-12% of the mass of the emulsified slurry;
(5) forming and storing to obtain the plant protein meat.
6. The method according to claim 5, wherein the solid vegetable fat particles added in the step (4) account for 8-10% of the mass of the emulsified slurry.
7. The method according to claim 5 or 6, wherein the mass ratio of the soybean protein, the soybean oil and the ice water in the step (2) is 1: 1: 1-1: 1: 3.
8. the method according to any one of claims 5 to 7, wherein the mass ratio of the vegetable protein shredded meat and the emulsified slurry in the step (4) is 1: 3-1: 6.
9. the method according to any one of claims 5 to 8, wherein the step (3) is specifically: dissolving meat flavor in water to prepare 10-30% meat flavor aqueous solution; heating and melting solid vegetable oil; sequentially adding a meat flavor aqueous solution accounting for 1-2% of the mass of the solid vegetable oil and sodium caseinate accounting for 4-8% of the mass of the solid vegetable oil; emulsifying for 15-30 min at the rotating speed of 8000-12000 rpm; cooling, cutting into solid vegetable fat particles with the particle size of 3mm multiplied by 3 mm-5 mm multiplied by 5mm, and refrigerating to obtain the solid vegetable fat particles.
10. A vegetable protein meat produced by the method of any one of claims 4 to 9.
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| CN112931680A (en) * | 2021-03-26 | 2021-06-11 | 江南大学 | Method for preparing vegetable protein meat by using inulin composite gel as substitute fat |
| CN112970934A (en) * | 2021-03-17 | 2021-06-18 | 江南大学 | Method for preparing vegetable protein meat by using konjak compound gel as substitute fat |
| CN113016933A (en) * | 2021-04-26 | 2021-06-25 | 江南大学 | Preparation method of antioxidant fiber additive for vegetable protein meat |
| WO2023124794A1 (en) * | 2021-12-31 | 2023-07-06 | 深圳市星期零食品科技有限公司 | Vegetable fatty meat and preparation method therefor |
| WO2023217605A1 (en) * | 2022-05-11 | 2023-11-16 | Société des Produits Nestlé S.A. | A process for preparing a meat analogue product |
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