CN113455583A - Plant protein meat product and preparation method thereof - Google Patents
Plant protein meat product and preparation method thereof Download PDFInfo
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- CN113455583A CN113455583A CN202110665742.6A CN202110665742A CN113455583A CN 113455583 A CN113455583 A CN 113455583A CN 202110665742 A CN202110665742 A CN 202110665742A CN 113455583 A CN113455583 A CN 113455583A
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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
- A23J3/22—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
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a vegetable protein meat product which comprises the following components in parts by weight: 75-85 parts of bean flour, 10-15 parts of wheat gluten, 5-10 parts of isolated soy protein and 1.0-2.0 parts of salt, and discloses a preparation method of a vegetable protein meat product. The whole method is simple to operate and easy to industrially popularize, the softness of the prepared plant protein meat product is improved, the protein content is increased, the edible range is expanded, and the increasingly rich requirements of people can be met.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a vegetable protein meat product and a preparation method thereof.
Background
At present, plant protein meat, also called simulated meat and artificial meat, is different from traditional 'simulated' vegetarian meat, is an 'image version' of animal meat, and the simulation of meat structure, flavor, taste and the like is infinitely close to real meat. The plant protein meat has wide development prospect, is a large scheme for solving the human survival problem from the environmental point of view, can ensure the continuous and stable meat output in the future and meet the nutritional requirements of human survival. From the aspect of health, the plant protein meat can reduce the health risks brought by high fat and high cholesterol.
However, the existing vegetable protein meat is a product formed by crushing and extruding the degreased residual part, and the surface of the product is visually rough and has no food feeling; the soft degree, no chewing strength, large slag content and poor taste are poor; the beany flavor is thick, and the flavor is difficult to change; has great limitation and is mostly used for making cold vegetable dish.
Accordingly, it would be desirable to provide a novel vegetable protein meat product and method of making the same that overcomes the above-mentioned deficiencies.
Disclosure of Invention
In view of the above, the invention provides a plant protein meat product and a preparation method thereof, the whole method is simple to operate, the industrial popularization is easy to carry out, the softness of the prepared plant protein meat product is improved, the protein content is increased, the edible range is expanded, and the increasingly rich requirements of people can be met.
In order to achieve the purpose, the invention adopts the following technical scheme:
the invention provides a vegetable protein meat product, which comprises the following components in parts by weight: 75-85 parts of bean flour, 10-15 parts of wheat gluten, 5-10 parts of isolated soy protein and 1.0-2.0 parts of salt.
Preferably, the composition comprises the following components in parts by weight: 80 parts of bean flour, 10 parts of wheat gluten, 10 parts of isolated soy protein and 1.5 parts of salt.
Preferably, the composition comprises the following components in parts by weight: 75 parts of bean flour, 15 parts of wheat gluten, 10 parts of isolated soy protein and 1.5 parts of salt.
Preferably, the composition comprises the following components in parts by weight: 75 parts of bean flour, 15 parts of wheat gluten, 10 parts of isolated soy protein and 2.0 parts of salt
Preferably, the composition comprises the following components in parts by weight: 85 parts of bean flour, 10 parts of wheat gluten, 5 parts of isolated soy protein and 1.0 part of salt.
The beneficial effects of the preferred technical scheme are as follows: the surface of the plant protein meat product disclosed by the invention is visual and delicate, the eating softness is high, and the vegetable protein meat product is chewy; the bean curd has the advantages of low residue content, excellent mouthfeel, light bean smell, easy change of flavor, various eating modes, no limitation and capability of meeting various requirements of people.
The invention also provides a preparation method of the vegetable protein meat product, which comprises the following steps:
(1) cold pressing semen glycines to remove oil to obtain defatted soybean meal, and pulverizing to obtain bean powder;
(2) weighing wheat gluten, soy protein isolate, salt and the bean flour obtained in step (1) according to the plant protein meat product of any one of claims 1 to 6 for later use;
(3) uniformly stirring the weighed bean flour, wheat gluten, soybean protein isolate and salt, adding water, and continuously stirring to obtain a mixed material;
(4) and extruding and puffing the mixed material, drying and packaging to obtain the plant protein meat product.
Preferably, the cold pressing deoiling in the step (1) is to perform oil pressing and degreasing after the soybeans are subjected to air separation, leaching and air drying; the particle size of the soybean powder is less than 80 meshes.
Further preferably, the air drying temperature is less than 40 ℃, and the oil pressing and degreasing temperature is less than 40 ℃.
Still more preferably, the soybeans in the step (1) adopt northeast soybeans; and the oil pressing and degreasing are carried out in an oil press.
Preferably, the water content of the mixed material in the step (3) is 30%.
The beneficial effects of the preferred technical scheme are as follows: the invention firstly stirs the solid in the raw materials, then adds water to stir, thereby being beneficial to obtaining the evenly mixed materials, and controls the water content of the mixed materials to be 30 percent so that the mixed materials can be held into a ball lightly, thereby being convenient for the subsequent processing process.
Further preferably, the temperature of the extrusion and expansion in the step (4) is 180-220 ℃; and the drying is carried out by indoor air drying or oven drying.
Preferably, the extrusion puffing in the step (4) is performed by a single-screw extrusion puffing machine.
According to the technical scheme, compared with the prior art, the invention discloses and provides the plant protein meat product and the preparation method thereof, and the plant protein meat product has the following beneficial effects:
(1) the preparation method disclosed by the invention is simple to operate and easy for industrial production, thereby being beneficial to popularization;
(2) the surface of the plant protein meat product disclosed by the invention is visual and delicate, the eating softness is high, and the vegetable protein meat product is chewy; the bean curd has the advantages of low residue content, excellent mouthfeel, light bean smell, easy change of flavor, various eating modes, no limitation and capability of meeting various requirements of people.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all 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.
Example 1
The embodiment 1 of the invention discloses a preparation method of a vegetable protein meat product, wherein the vegetable protein meat product is specifically a vegetarian meat piece, and the preparation method comprises the following steps:
(1) cold pressing semen glycines to remove oil to obtain defatted soybean meal, and pulverizing to obtain bean powder;
(2) weighing 7.5kg of bean flour prepared in the step (1), 1.5kg of wheat gluten, 1.0kg of isolated soy protein and 0.15kg of salt in parts by weight;
(3) pouring the raw materials weighed in the step (2) into a stainless steel basin, and uniformly stirring; adding 4.2kg of water, stirring while adding water until the mixture is slightly held into a ball to obtain a mixed material;
(4) starting a single-screw extrusion puffing machine, setting the processing temperature to be 180-220 ℃, pouring the prepared material from a feeding hole after the equipment normally operates, and collecting wet vegetarian meat blocks from a forming hole; transferring the wet vegetarian meat blocks into an oven for drying, controlling the drying temperature at 60-80 ℃, and drying until the moisture content is less than or equal to 13%; and packaging the dried vegetarian meat slices to obtain the vegetable protein meat product.
Example 2
The embodiment 2 of the invention discloses a preparation method of a vegetable protein meat product, wherein the vegetable protein meat product is specifically a vegetarian meat slice, and the preparation method comprises the following steps:
(1) cold pressing semen glycines to remove oil to obtain defatted soybean meal, and pulverizing to obtain bean powder;
(2) weighing 8.0kg of soybean powder prepared in the step (1), 1.0kg of wheat gluten, 1.0kg of soybean protein isolate and 0.15kg of salt in parts by weight;
(3) pouring the raw materials weighed in the step (2) into a stainless steel basin, and uniformly stirring; adding 4.1kg of water, stirring while adding water until the mixture is slightly held into a ball to obtain a mixed material;
(4) starting a single-screw extrusion puffing machine, setting the processing temperature to be 180-220 ℃, pouring the prepared material from a feeding hole after the equipment normally operates, and collecting wet vegetarian meat slices from a forming hole; transferring the wet vegetarian meat slices into an oven for drying, controlling the drying temperature at 60-80 ℃, and drying until the moisture content is less than or equal to 13%; and packaging the dried vegetarian meat slices to obtain the vegetable protein meat product.
Example 3
The embodiment 3 of the invention discloses a preparation method of a vegetable protein meat product, wherein the vegetable protein meat product is specifically vegetarian meat shreds, and the preparation method comprises the following steps:
(1) cold pressing semen glycines to remove oil to obtain defatted soybean meal, and pulverizing to obtain bean powder;
(2) weighing 8.0kg of soybean powder prepared in the step (1), 1.0kg of wheat gluten, 1.0kg of soybean protein isolate and 0.15kg of salt in parts by weight;
(3) pouring the raw materials weighed in the step (2) into a stainless steel basin, and uniformly stirring; adding 4.0kg of water, stirring while adding water until the mixture is slightly held into a ball to obtain a mixed material;
(4) starting a single-screw extrusion puffing machine, setting the processing temperature to be 180-220 ℃, pouring the prepared material from a feeding hole after the equipment normally operates, and collecting wet vegetarian meat shreds from a forming hole; transferring the wet vegetarian meat shreds to an oven for drying, wherein the drying temperature is controlled to be 60-80 ℃, and drying is carried out until the moisture content is less than or equal to 13%; and packaging the dried vegetarian meat shreds to obtain the vegetable protein meat product.
Example 4
The embodiment 4 of the invention discloses a preparation method of a vegetable protein meat product, wherein the vegetable protein meat product is specifically a vegetarian meat dices, and the preparation method comprises the following steps:
(1) cold pressing semen glycines to remove oil to obtain defatted soybean meal, and pulverizing to obtain bean powder;
(2) weighing 8.0kg of soybean powder prepared in the step (1), 1.0kg of wheat gluten, 1.0kg of soybean protein isolate and 0.15kg of salt in parts by weight;
(3) pouring the raw materials weighed in the step (2) into a stainless steel basin, and uniformly stirring; adding 4.0kg of water, stirring while adding water until the mixture is slightly held into a ball to obtain a mixed material;
(4) starting a single-screw extrusion puffing machine, setting the processing temperature to be 180-220 ℃, pouring the prepared material from a feeding hole after the equipment normally operates, and collecting wet vegetarian diced meat products from a forming hole; transferring the wet vegetarian diced meat product into an oven for drying, controlling the drying temperature at 60-80 ℃, and drying until the moisture content is less than or equal to 13%; and packaging the dried vegetarian meat dices to obtain the vegetable protein meat product.
Example 5
The embodiment 5 of the invention discloses a preparation method of a vegetable protein meat product, wherein the vegetable protein meat product is particularly a shredded broad bean, and the preparation method comprises the following steps:
(1) cold pressing semen glycines to remove oil to obtain defatted soybean meal, and pulverizing to obtain bean powder;
(2) weighing 8.5kg of bean flour prepared in the step (1), 1.0kg of wheat gluten, 0.5kg of soybean protein isolate and 0.15kg of salt in parts by weight;
(3) pouring the raw materials weighed in the step (2) into a stainless steel basin, and uniformly stirring; adding 4.0kg of water, stirring while adding water until the mixture is slightly held into a ball to obtain a mixed material;
(4) starting a single-screw extrusion puffing machine, setting the processing temperature to be 180-220 ℃, pouring the prepared material from a feeding hole after the equipment normally operates, and collecting wet soybean shred products from a forming hole; transferring the wet shredded broad beans to a drying chamber for low-temperature air drying, wherein the air drying temperature is controlled at 30-40 ℃, and the air drying is carried out until the moisture content is less than or equal to 13%; and cutting the dried broad bean shreds into shreds with the length of 20cm, and packaging to obtain the vegetable protein meat product.
The plant protein meat product prepared in the embodiments 1-5 can be eaten after being prepared by methods such as hot frying, cold mixing, pot rinsing and the like.
First, meat block of frying
1. Main materials: example 1 the resulting meat analogue chunks were prepared; auxiliary materials: green pepper, onion, starch; seasoning: soybean paste, dark soy sauce, cooking wine, ginger, garlic, salt, pepper, aniseed and the like.
2. The preparation method comprises the following steps:
(1) the vegetarian meat blocks prepared in example 1 are taken, soaked in boiled water, added with cold water for 2-3 times, and squeezed to remove water.
(2) Mixing vegetable meat pieces with appropriate amount of dark soy sauce and starch solution, frying in oil pan for a moment, and discharging oil.
(3) Frying: heating oil, adding rhizoma Zingiberis recens, Bulbus Allii, fructus Zanthoxyli and fructus Anisi Stellati, parching for a moment, adding green pepper blocks, parching to half done, adding vegetarian meat blocks, flavoring with flavoring agent, and spreading Bulbus Allii Cepae blocks before taking out.
Second, double-cooked pork slices
1. Main materials: example 2 the resulting meat analogue slices were prepared; auxiliary materials: green pepper, onion; seasoning: edible oil, broad bean paste, soy sauce, shallot, ginger, garlic, aniseed, cooking wine, salt and the like.
2. The preparation method comprises the following steps:
(1) taking a proper amount of the vegetarian meat slices prepared in the example 2, soaking the slices in boiled water, then pouring the slices in cold water for 2 to 3 times, and extruding out water;
(2) cutting green pepper and onion into pieces for later use;
(3) frying: step one, heating oil, frying pepper, aniseed and broad bean paste for a moment, pouring vegetarian meat slices, stir-frying, mixing colors with soy sauce, and taking out of a pot; and step two, heating oil, pouring the ginger, the garlic, the green pepper blocks and the onion blocks in sequence, frying for a moment, mixing colors and seasoning, and pouring the vegetarian meat slices into the pot, and frying for a moment.
Shredded pork with chili pepper
1. Main materials: shredded vegetarian meat obtained in example 3; green pepper and egg; seasoning: sweet soybean paste, dark soy sauce, ginger, garlic, salt, pepper, aniseed, cooking wine and the like;
2. the preparation method comprises the following steps:
(1) taking a proper amount of the vegetarian meat shreds prepared in the example 3, soaking the shreds in boiled water, then pouring the shreds in cold water for 2 to 3 times, extruding water out, and then uniformly stirring the shreds with egg white;
(2) heating oil, parching fructus Zanthoxyli and fructus Anisi Stellati for a while, parching shredded meat, mixing with sweet flour paste, cooking wine, dark soy sauce and salt, and taking out.
(3) Heating oil, sequentially adding rhizoma Zingiberis recens, Bulbus Allii, and green pepper shreds, parching for a while, adding vegetarian meat shreds, flavoring with salt and dark soy sauce, and parching for a while.
Four-and palace-exploded diced chicken
1. Main materials: diced meat from example 4; auxiliary materials: carrot, cucumber, cooked peanut rice; seasoning: starch, dark soy sauce, white sugar, ginger, garlic, pepper, aniseed, salt, cooking wine, dry pepper and the like
2. The preparation method comprises the following steps:
(1) cutting carrot and cucumber into cubes for later use;
(2) starch is added into the starch mixed juice, dark soy sauce, white sugar, cooking wine and salt are added, and the vegetarian diced meat prepared in the example 4 is poured into the mixture for pickling for five minutes.
(3) Hot oil, adding pepper and aniseed, pouring the pickled vegetarian diced meat into a frying pan for a moment, and mixing colors and seasoning to take out of the pan; heating oil, adding rhizoma Zingiberis recens, Bulbus Allii, and dry fructus Capsici, parching diced carrot and diced cucumber, mixing with color and flavoring, adding diced vegetarian meat and cooked peanut, and parching.
Wu, Cool mixed three-shred food
1. Main materials: the shredded broad beans of example 5; auxiliary materials: carrot, cucumber; seasoning: sauce for cold sauce, sesame paste, salt, mature vinegar, chicken essence, etc
2. The preparation method comprises the following steps:
(1) taking a proper amount of the shredded broad beans prepared in the example 5, soaking the shredded broad beans in boiled water, then pouring the shredded broad beans in cold water for 2-3 times, and extruding out water;
(2) and shredding carrot and cucumber for later use.
(3) Pouring the shredded broad beans, the shredded carrot and the shredded cucumber into a container, uniformly stirring, adding seasonings for seasoning and toning, and stirring for eating.
Result verification
1. A total of 100 persons (50 men and women) were judged from the four aspects of the shape, color, softness and meat-like chewiness of the dish by tasting the dish prepared above, and the statistical results are shown in the following table 1.
2. And (4) judging the standard:
good, satisfactory and high acceptance;
the method is satisfactory and acceptable;
poor, not accepted.
TABLE 1
As can be seen from the results in table 1, the vegetable protein meat products prepared in embodiments 1 to 5 of the present invention are fine and smooth to eat, high in softness, chewy, low in residue content, excellent in taste, light in beany flavor, easy to change flavor, various in eating manner, free of limitations, and capable of satisfying various needs of people.
The embodiments in the present description are described in a progressive manner, each embodiment focuses on differences from other embodiments, and the same and similar parts among the embodiments are referred to each other. The device disclosed by the embodiment corresponds to the method disclosed by the embodiment, so that the description is simple, and the relevant points can be referred to the method part for description.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (10)
1. A plant protein meat product is characterized by comprising the following components in parts by weight: 75-85 parts of bean flour, 10-15 parts of wheat gluten, 5-10 parts of isolated soy protein and 1.0-2.0 parts of salt.
2. A plant protein meat product according to claim 1, comprising the following components in parts by weight: 80 parts of bean flour, 10 parts of wheat gluten, 10 parts of isolated soy protein and 1.5 parts of salt.
3. A plant protein meat product according to claim 1, comprising the following components in parts by weight: 75 parts of bean flour, 15 parts of wheat gluten, 10 parts of isolated soy protein and 1.5 parts of salt.
4. A plant protein meat product according to claim 1, comprising the following components in parts by weight: 75 parts of bean flour, 15 parts of wheat gluten, 10 parts of isolated soy protein and 2.0 parts of salt.
5. A plant protein meat product according to claim 1, comprising the following components in parts by weight: 85 parts of bean flour, 10 parts of wheat gluten, 5 parts of isolated soy protein and 1.0 part of salt.
6. A preparation method of a vegetable protein meat product is characterized by comprising the following steps:
(1) cold pressing semen glycines to remove oil to obtain defatted soybean meal, and pulverizing to obtain bean powder;
(2) weighing wheat gluten, soy protein isolate, salt and the bean flour obtained in step (1) according to the plant protein meat product of any one of claims 1 to 5 for later use;
(3) uniformly stirring the weighed bean flour, wheat gluten, soybean protein isolate and salt, adding water, and continuously stirring to obtain a mixed material;
(4) and extruding and puffing the mixed material, drying and packaging to obtain the plant protein meat product.
7. The method of claim 6, wherein the cold pressing de-oiling of step (1) comprises air-separating, rinsing and air-drying the soybeans, and then pressing and de-oiling; the particle size of the soybean powder is less than 80 meshes.
8. The method of claim 7, wherein the air drying temperature is less than 40 ℃ and the oil pressing and defatting temperature is less than 40 ℃.
9. A process for preparing a vegetable protein meat product as claimed in claim 6 wherein the moisture content of the combined materials in step (3) is 30%.
10. The method for preparing a vegetable protein meat product according to claim 6, wherein the temperature of the extrusion puffing in the step (4) is 180-220 ℃; and the drying is carried out by indoor air drying or oven drying.
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| CN114304501A (en) * | 2021-12-24 | 2022-04-12 | 广东真美食品股份有限公司 | Vegetable protein meat puffing process for reducing beany flavor by controlling temperature of forming section and vegetable protein meat |
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