CN113040267A - Processing method of artificial meat containing simulated cartilage - Google Patents
Processing method of artificial meat containing simulated cartilage Download PDFInfo
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- CN113040267A CN113040267A CN202110472146.6A CN202110472146A CN113040267A CN 113040267 A CN113040267 A CN 113040267A CN 202110472146 A CN202110472146 A CN 202110472146A CN 113040267 A CN113040267 A CN 113040267A
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- curdlan
- carrageenan
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- 235000013372 meat Nutrition 0.000 title claims abstract description 31
- 210000000845 cartilage Anatomy 0.000 title claims abstract description 26
- 238000003672 processing method Methods 0.000 title claims abstract description 16
- 229920002752 Konjac Polymers 0.000 claims abstract description 25
- 239000000252 konjac Substances 0.000 claims abstract description 25
- 239000001879 Curdlan Substances 0.000 claims abstract description 22
- 229920002558 Curdlan Polymers 0.000 claims abstract description 22
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims abstract description 22
- 235000019316 curdlan Nutrition 0.000 claims abstract description 22
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- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 22
- 239000000679 carrageenan Substances 0.000 claims abstract description 21
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 21
- 229920001525 carrageenan Polymers 0.000 claims abstract description 21
- 229940113118 carrageenan Drugs 0.000 claims abstract description 21
- 238000010438 heat treatment Methods 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 15
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 15
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 15
- 229920002581 Glucomannan Polymers 0.000 claims description 15
- 229940046240 glucomannan Drugs 0.000 claims description 15
- 235000010485 konjac Nutrition 0.000 claims description 15
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- 238000010146 3D printing Methods 0.000 description 1
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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
-
- 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
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
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- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
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- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
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- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/271—Curdlan; beta-1-3 glucan; Polysaccharides produced by agrobacterium or alcaligenes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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- 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
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- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
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Abstract
The invention belongs to the field of food processing, and particularly relates to a processing method of simulated cartilage-containing artificial meat. Simulated cartilage was produced by adding a thermally irreversible gel formed from carrageenan, curdlan, and konjac gum. The molecular structure of konjac gum, carrageenan and curdlan is adopted for crosslinking, so that a synergistic enhancement effect can be achieved, and a high-temperature-resistant cartilage-like fructification mechanism can be formed. At the same time, when the aqueous dispersion of curdlan is heated to above about 80 ℃, a highly elastic gel with a firm structure is formed. The high gel is thermally irreversible and does not return to a liquid state with an increase in heating temperature, thereby obtaining a simulated cartilage.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to a processing method of simulated cartilage-containing artificial meat.
Background
The artificial meat is a meat substitute and has become one of the major breakthrough technologies in the world. The plant protein meat is a research hotspot in the field of 'artificial meat', plant protein or plant components are used as raw materials, and the plant tissue protein is processed into a fiber structure similar to meat through electrostatic spinning, an extrusion technology, a 3D printing technology and the like, so that the texture, the flavor and the taste of the meat are simulated.
The extruded tissue protein is a popular vegetable protein meat due to high nutritive value, good taste and low processing cost. The modification is carried out under the actions of high temperature, high pressure, high shearing and the like in the extrusion process, so that hydrogen bonds, disulfide bonds, ionic bonds and the like which maintain the structure of the vegetable protein are destroyed to form a plasticized melt, the melt is unfolded, agglomerated, aggregated and crosslinked through molecular chains, the melt is rapidly extruded through a die hole with a limited size, and water vapor in the material is rapidly volatilized to form a porous meat fiber structure. Since only protein is extruded, only meat-like fibrous structures are present, and the lack of cartilage present in real meat affects the mouthfeel.
Disclosure of Invention
Aiming at the problem that the artificial meat lacks cartilage existing in real meat and influences the taste, the invention provides a processing method of artificial meat containing simulated cartilage, and simulated cartilage is generated by adding heat irreversible gel formed by carrageenan, curdlan and konjac gum.
The technical scheme of the invention is as follows:
a processing method of artificial meat containing simulated cartilage comprises the following steps:
(1) mixing powder: 70-80 parts of soybean meal, 20-30 parts of isolated soy protein and 10-20 parts of pea protein are uniformly mixed;
(2) preparing gel: homogenizing curdlan, konjac glucomannan, carrageenan and water at high speed for 5-10 min, stirring and heating at 120 deg.C for 15-20 min, cooling to room temperature until the colloid is solidified, and cutting into 1cm square pieces;
(3) tempering: slowly adding the gel obtained in the step (2) into the mixed powder obtained in the step (1), and continuously stirring until the water content is 40-50%;
(4) high-moisture extrusion: extruding by double screws and forming;
(5) stabilizing and softening, vacuum packaging, and sterilizing by irradiation.
Preferably, the curdlan, the konjac glucomannan, the carrageenan and the water in the step (2) are in parts by weight: 20-30 parts of curdlan, 15-25 parts of konjac glucomannan, 10-20 parts of carrageenan and 80-90 parts of water.
Preferably, the twin-screw extrusion process in the step (4) is as follows: the conveying section is 30-35 ℃, the melting section is 110-; the molding process comprises the following steps: square or round, the side length diameter is 0.5-1cm, and the length is controlled at 3-6cm by adjusting the speed of the cutter.
The artificial meat containing simulated cartilage prepared by the processing method.
The gel formed by the single carrageenan has the defects of high hardness, brittleness, easy water precipitation and the like, and the application of the carrageenan in gel food is greatly limited. After the konjac glucomannan is compounded with konjac glucomannan, the defects of easy brittleness, high hardness and easy bleeding of gel are overcome, so that the compounded gel has moderate hardness, good elasticity and low bleeding rate. The synergistic mechanism is probably that in the process of heating, carrageenan and konjac gum molecular chains are spread, so that half-ester sulfate groups on carrageenan residues are exposed, and the exposed half-ester sulfate groups can form hydrogen bonds with O-H on the konjac gum molecular chains. The temperature is reduced, a large number of nodes are formed between the molecular chains of the konjac glucomannan and the carrageenan, and the increase of the nodes is beneficial to forming a stable compound gel network structure.
After the konjac glucomannan and the curdlan are mixed, flexible linear konjac gum molecular chains are distributed among curdlan molecular chains of a three-spiral chain or a single-spiral chain in an interpenetration mode, konjac gum and curdlan molecules show intertwined network structures, and hydrogen bond interaction possibly exists between the konjac gum molecular chains and the curdlan molecular chains, so that the two molecules are maintained to form the network structures.
The invention has the advantages of
The molecular structure of konjac gum, carrageenan and curdlan is adopted for crosslinking, so that a synergistic enhancement effect can be achieved, and a high-temperature-resistant cartilage-like fructification mechanism can be formed. At the same time, when the aqueous dispersion of curdlan is heated to above about 80 ℃, a highly elastic gel with a firm structure is formed. The high gel is thermally irreversible and can not be restored to liquid state along with the rise of the heating temperature, so that simulated cartilage is obtained; the obtained artificial meat has cartilage taste.
Drawings
FIG. 1 is an SEM photograph of the gel prepared in example 3 together with curdlan, konjac gum and carrageenan.
Detailed Description
Example 1
A processing method of artificial meat containing simulated cartilage comprises the following steps:
(1) mixing powder: 700 g of soybean meal, 300 g of isolated soy protein and 100 g of pea protein;
(2) preparing gel: 300 g of curdlan, 150 g of konjac glucomannan, 100 g of carrageenan and 800 g of water, homogenizing for 5 minutes at a high speed, stirring and heating for 15 minutes at 120 ℃, then cooling to room temperature until the colloid is solidified, and cutting into small blocks of 1cm square;
(3) blending: adding the gel block into the mixed powder, and continuously stirring the gel block to adjust the water content to 40%;
(4) extruding: double-screw extrusion, wherein the conveying section is 30-35 ℃, the melting section is 110-: the side length and the diameter of a square or round terrorist die are 0.5cm, and the length is controlled to be 3cm by adjusting the speed of a cutter;
(5) stabilizing and softening, vacuum packaging, and sterilizing by irradiation.
Example 2
A processing method of artificial meat containing simulated cartilage comprises the following steps:
(1) mixing powder: 800 g of soybean meal, 200 g of isolated soybean protein and 200 g of pea protein;
(2) preparing gel: 200 g of curdlan, 250 g of konjac glucomannan, 200 g of carrageenan and 900 g of water, homogenizing at a high speed for 10 minutes, stirring and heating for 20 minutes at 120 ℃, then cooling to room temperature until the colloid is solidified, and cutting into small blocks of 1cm square;
(3) blending: adding the gel block into the mixed powder, and continuously stirring the gel block to adjust the water content to 50%;
(4) extruding: double-screw extrusion, wherein the conveying section is 30-35 ℃, the melting section is 110-: the side length and the diameter of a square or round terrorist die are 1cm, and the length is controlled at 6cm by adjusting the speed of a cutter;
(5) stabilizing and softening, vacuum packaging, and sterilizing by irradiation.
Example 3
A processing method of artificial meat containing simulated cartilage comprises the following steps:
(1) mixing powder: 750 g of soybean meal, 250 g of isolated soybean protein and 150 g of pea protein;
(2) preparing gel: 250 g of curdlan, 200 g of konjac glucomannan, 150 g of carrageenan and 850 g of water, homogenizing at a high speed for 8 minutes, stirring and heating for 17 minutes at 120 ℃, then cooling to room temperature until the colloid is solidified, and cutting into small blocks of 1cm square;
(3) blending: adding the gel block into the mixed powder, and continuously stirring the gel block to adjust the water content to 45%;
(4) extruding: double-screw extrusion, wherein the conveying section is 30-35 ℃, the melting section is 110-: the side length and the diameter of a square or round terrorist die are 0.8cm, and the length is controlled to be 4cm by adjusting the speed of a cutter;
(5) stabilizing and softening, vacuum packaging, and sterilizing by irradiation.
Comparative example 1
A processing method of artificial meat containing simulated cartilage comprises the following steps:
(1) mixing powder: 750 g of soybean meal, 250 g of isolated soybean protein and 150 g of pea protein;
(2) preparing gel: 250 g of curdlan, 150 g of carrageenan and 850 g of water, homogenizing at a high speed for 8 minutes, stirring and heating for 17 minutes at the temperature of 120 ℃, then cooling to room temperature until the colloid is solidified, and cutting into small blocks of 1cm square;
(3) blending: adding the gel block into the mixed powder, and continuously stirring the gel block to adjust the water content to 45%;
(4) extruding: double-screw extrusion, wherein the conveying section is 30-35 ℃, the melting section is 110-: the side length and the diameter of a square or round terrorist die are 0.8cm, and the length is controlled to be 4cm by adjusting the speed of a cutter;
(5) stabilizing and softening, vacuum packaging, and sterilizing by irradiation.
Comparative example 2
A processing method of artificial meat containing simulated cartilage comprises the following steps:
(1) mixing powder: 750 g of soybean meal, 250 g of isolated soybean protein and 150 g of pea protein;
(2) preparing gel: 200 g of konjac glucomannan, 150 g of carrageenan and 850 g of water, homogenizing for 8 minutes at a high speed, stirring and heating for 17 minutes at the temperature of 120 ℃, then cooling to room temperature until the colloid is solidified, and cutting into small blocks of 1cm square;
(3) blending: adding the gel block into the mixed powder, and continuously stirring the gel block to adjust the water content to 45%;
(4) extruding: double-screw extrusion, wherein the conveying section is 30-35 ℃, the melting section is 110-: the side length and the diameter of a square or round terrorist die are 0.8cm, and the length is controlled to be 4cm by adjusting the speed of a cutter;
(5) stabilizing and softening, vacuum packaging, and sterilizing by irradiation.
Comparative example 3
A processing method of artificial meat containing simulated cartilage comprises the following steps:
(1) mixing powder: 750 g of soybean meal, 250 g of isolated soybean protein and 150 g of pea protein;
(2) preparing gel: 250 g of curdlan, 200 g of konjac glucomannan, 150 g of carrageenan and 850 g of water, homogenizing at a high speed for 8 minutes, cooling to room temperature until the colloid is solidified, and cutting into small blocks of 1cm square;
(3) blending: adding the gel block into the mixed powder, and continuously stirring the gel block to adjust the water content to 45%;
(4) extruding: double-screw extrusion, wherein the conveying section is 30-35 ℃, the melting section is 110-: the side length and the diameter of a square or round terrorist die are 0.8cm, and the length is controlled to be 4cm by adjusting the speed of a cutter;
(5) stabilizing and softening, vacuum packaging, and sterilizing by irradiation.
Examples of the effects of the invention
Product performance test
The simulated cartilage containing meat analogue prepared in examples 1 to 3 and comparative examples 1 to 3 was rehydrated in a sufficient amount of distilled water for 30min at a water temperature of 25 ℃, taken out and drained for 10min, and the results of comparing the texture characteristics were shown in table 1.
Wherein, the measurement reference/measurement standard/test method of indexes such as texture characteristics, sensory evaluation and the like is as follows:
the quality structure characteristic is as follows: the operation parameters of the texture analyzer are measured by the texture analyzer as follows: TPA mode, probe P/50, speed before test 1.0mm/s, test speed 2.0mm/s, speed after test 2.0mm/s, degree of pressing 50%, for each sample, the test results are included in Table 1.
Sensory evaluation indexes are shown in table 2:
TABLE 2 sensory evaluation index Table
TABLE 3 sensory evaluation results of simulated cartilage-containing meat analogue prepared in examples 1 to 3 of the present invention and comparative examples 1 to 3
Claims (4)
1. A processing method of artificial meat containing simulated cartilage is characterized by comprising the following steps:
(1) mixing powder: 70-80 parts of soybean meal, 20-30 parts of isolated soy protein and 10-20 parts of pea protein are uniformly mixed;
(2) preparing gel: homogenizing curdlan, konjac glucomannan, carrageenan and water at high speed for 5-10 min, stirring and heating at 120 deg.C for 15-20 min, cooling to room temperature until the colloid is solidified, and cutting into 1cm square pieces;
(3) tempering: slowly adding the gel into the mixed powder in the step (1), and continuously stirring until the water content is 40-50%;
(4) high-moisture extrusion: extruding by double screws and forming;
(5) stabilizing and softening, vacuum packaging, and sterilizing by irradiation.
2. The processing method of the artificial meat containing the simulated cartilage according to claim 1, wherein the curdlan, the konjac glucomannan, the carrageenan and the water in the step (2) are prepared by the following steps in parts by weight: 20-30 parts of curdlan, 15-25 parts of konjac glucomannan, 10-20 parts of carrageenan and 80-90 parts of water.
3. The processing method of artificial meat containing simulated cartilage as claimed in claim 1, wherein the twin-screw extrusion process in step (4) is: the conveying section is 30-35 ℃, the melting section is 110-; the molding process comprises the following steps: square or round, the side length diameter is 0.5-1cm, and the length is controlled at 3-6cm by adjusting the speed of the cutter.
4. The simulated cartilage containing meat analogue prepared by the process of claim 1.
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