CN113647506A - Plant beef stick and preparation method thereof - Google Patents
Plant beef stick and preparation method thereof Download PDFInfo
- Publication number
- CN113647506A CN113647506A CN202110805350.5A CN202110805350A CN113647506A CN 113647506 A CN113647506 A CN 113647506A CN 202110805350 A CN202110805350 A CN 202110805350A CN 113647506 A CN113647506 A CN 113647506A
- Authority
- CN
- China
- Prior art keywords
- protein
- plant
- parts
- beef
- vegetable
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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
- A23J3/14—Vegetable proteins
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a plant beef stick which comprises plant wiredrawing protein, soybean protein isolate, vegetable oil, trehalose, an enzyme preparation and a seasoning. The soybean protein wire drawing formed by the wire drawing treatment of the components such as the soybean protein isolate and the like through a machine is almost the same as that of common meat food in taste, the trehalose is used for replacing cane sugar to increase sweet taste, and meanwhile, the soybean protein wire drawing has the characteristics of zero cholesterol, zero purine, low fat and perfect fiber structure, has higher protein content, is boiling-resistant and tasty, has good toughness and chewy property, has the chewing feeling of lean meat, perfectly combines the delicious taste of meat and the health of plants together, is suitable for various cooking modes, and greatly expands the adaptability of the soybean protein wire drawing to consumer groups.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a plant beef stick and a preparation method thereof.
Background
Currently, the global demand for meat is rising, and the animal husbandry occupies a large amount of natural resources, including more than 50% of agricultural land, 25% of fresh water resources and a large amount of grain feed. And the meat has the problems of antibiotic and hormone residues, virus infection and the like, so that the development of the vegetable protein meat substitute has important significance in environmental protection, energy conservation, emission reduction and sustainable development.
The plant edible protein includes rice grain, soybean, nut, etc., and vegetable mesophyll protein, microbial monocell protein, etc. Vegetable proteins are divided into two groups according to nutrition, one being complete proteins, such as soy protein; the other is an incomplete protein, and most of the plant proteins belong to the incomplete protein. The main protein in the vegetarian diet is vegetable protein, and the vegetable protein can be made into meat-like products similar to animal food by a processing technology. If people eat incomplete protein, the deficiency of nutrition is caused, and complete protein such as soybean protein and the like must be supplemented at the same time.
The vegetable protein texturizing is mainly characterized in that the vegetable protein with a natural structure like loose sand is modified and extruded into the texturized protein by the modes of increasing the temperature, increasing the pressure, stirring and shearing and the like, wherein the vegetable protein with high water content is called as 'wire-drawing protein', the appearance and the taste of the vegetable protein are very similar to those of animal meat, and the vegetable protein is taken as a raw material and made into whole blocks or meat pieces which are then processed and modulated subsequently. The flavoring endows the textured vegetable protein with flavor, mainly comprises adding flavor substances of meat, endowing the meat with color, taste and aroma, covering the taste and aroma which do not meet the requirements, and mainly removing the original fishy smell of the bean product.
The texture of the plant beef stick in the current market is still greatly different from the real beef texture, the real beef texture is compact, and the meat quality is compact, but the plant beef is recombined by soybean tissue protein filaments, so the toughness and the compactness of the plant beef stick are not equal to the texture of the beef, and how to simulate the compact texture causes the prior technical defects. In addition, the taste of the vegetable beef stick is different from that of real beef, firstly, the vegetable beef stick is lack of juice of the beef when being chewed and also lacks of thick taste brought by fat tissue, and secondly, the soybean tissue protein contains a large amount of substances such as phytic acid and the like, so that the vegetable beef stick generates more obvious beany flavor, and the vegetable beef also has obvious poor taste when being eaten.
Disclosure of Invention
Aiming at the problems in the prior art, the invention provides a plant beef stick and a preparation method thereof.
In order to realize the purpose of the invention, the invention is realized by adopting the following technical scheme:
the invention provides a plant beef stick which comprises the following components in parts by weight: 73-83 parts of plant wiredrawing protein, 2-4 parts of soybean protein isolate, 7-10 parts of vegetable oil, 1-3 parts of trehalose, 0.2-1 part of enzyme preparation and 2.7-9.4 parts of seasoning.
The vegetable wire-drawing protein plays a role in supporting a base in a vegetable beef stick, and the soybean wire-drawing protein has fibrous feeling and a porous structure, can effectively absorb moisture and grease, and brings juice feeling and beef-like chewing feeling to a product. The soybean protein isolate plays a role in emulsification, assists in combination of oil and water, has dispersibility, can form abundant molecular bonds with tissue protein under the catalysis of enzyme, and improves the quality, structure compactness and chewing feeling of the product. The vegetable oil and trehalose provide a moist, sweet and greasy feeling after chewing in the mouth. The enzyme preparation can tightly combine whole protein beef block by crosslinking soybean tissue protein and soybean protein isolate. The invention has high product quality and structure compactness through the synergistic effect of the components, increases the moist feeling and juice feeling of the mouthfeel, and creates the real mouthfeel and chewing feeling similar to beef.
Preferably, the plant fibrillar proteins include soy fibrillar proteins and peanut fibrillar proteins. The weight parts of the soybean drawing protein are 67-73 parts, and the weight parts of the peanut drawing protein are 6-10 parts. The soybean drawing protein is 990P, 990A or 1010P.
Preferably, the flavoring comprises yeast extract, red yeast rice red, salt, black pepper powder and edible essence. Preferably, the seasoning also comprises star anise powder, citronella powder, cinnamon powder, angelica dahurica powder, fennel powder, cardamom powder, light soy sauce, pepper powder, middle pepper powder, white pepper powder, smoking liquid, star anise powder and netmeg powder.
The flavoring endows the textured vegetable protein with flavor by various flavoring substances and conditions, and the flavoring can endow meat with color, taste and fragrance, shield undesirable taste and fragrance, and remove original fishy smell of bean products.
Preferably, the enzyme preparation is selected from TG enzymes.
Preferably, the vegetable oil is selected from one or more of coconut oil, sunflower oil, linseed oil, olive oil and medium chain triglycerides.
Preferably, the vegetable oil is selected from coconut oil and medium chain triglycerides. Coconut oil has a plurality of saturated double bonds, is natural and close to the melting point of animal fat, can perfectly simulate the characteristics of animal butter in the product, and medium-chain triglyceride has the characteristics of reducing blood fat and promoting the accumulation of high-density lipoprotein, and is healthy fat.
The invention provides a preparation method of the plant beef stick, which comprises the following steps:
(1) weighing the raw materials in parts by weight;
(2) soaking plant wiredrawing protein in water for 2h, then dehydrating for 3-4min, and detaching the fiber by using a fiber detaching machine to obtain protein fiber;
(3) wrapping the protein filaments obtained in the step (2) with gauze, washing in purified water, and dehydrating for 10 min;
(4) mixing the isolated soybean protein powder, trehalose, an enzyme preparation and a seasoning, adding the mixture into vegetable oil, stirring to form a first material mass, adding the first material mass into the protein filaments obtained in the step (3), and stirring to obtain a second material mass;
(5) and (4) putting the second material mass obtained in the step (4) into a mold, compacting, storing for more than 6 hours at 0-4 ℃, demolding, and cutting into a rod shape to obtain the plant beef rod. The pressure of the mould is controlled to be 0.8-1.1 atmospheric pressure, the cutting length of the plant beef stick is 8-10cm, the width is 2-4cm, and the height is 1.1-2 cm.
Preferably, the preparation method of the plant beef stick further comprises the following steps:
(6) putting the plant beef stick into a bag, and vacuumizing by using a vacuum packaging machine, wherein the vacuum degree is 0.08-0.09 Mpa;
(7) sterilizing the vacuum-packed product by using sterilization equipment, wherein the sterilization temperature is 121 +/-1 ℃, the sterilization time is 30min, and the pressure is 0.21-0.22 Mpa;
(8) sterilizing, cooling, cleaning surface of package, wiping, and packaging in valve bag.
Preferably, the length of the protein silk in the step (2) is 2-4 cm. When the silk removing machine is used for removing the silk in the step (2), 3-4 plant wiredrawing protein blocks are put in once, the silk removing time is 10-15s, the length of the protein silk is controlled within 2-4cm, the silk length is uniform, and no large block is agglomerated.
Preferably, the weight ratio of the protein silk and the water in the step (3) is 1:5, and the elutriation time is 2-5 min. 200g of protein silk in the step (3) is selected from gauze with the thickness of 0.4m multiplied by 0.4 m.
Preferably, the storage temperature in step (5) is 0-4 ℃ and the storage time is more than 6 hours. The hardness of the product is improved along with the rise of the storage temperature, the quality structure of the product is soft within 1-4h, the quality structure reaches the maximum value within 4-6h, and the quality structure does not change greatly after 6 h.
Preferably, the step (5) is replaced by filling the second material mass obtained in the step (4) into a mold, compacting, putting into water at 100 ℃ for cooking for 40-60min, taking out and cooling, demolding, and cutting into a rod shape to obtain the vegetable beef rod. Under this technology, the texture of product compares before compacter, toughness improves, and cutting deckle edge is few, and the leftover bits are few, cooks and need control the distribution of mould in aqueous, guarantees that temperature distribution is even. The pressure of the mould is controlled to be 0.8-1.1 atmospheric pressure, the cutting length of the plant beef stick is 8-10cm, the width is 2-4cm, and the height is 1.1-2 cm.
Compared with the prior art, the invention has the beneficial effects that:
the invention provides a vegetable beef stick and a preparation method thereof, the vegetable beef stick adopts a filament splitting recombination process, is suitable for large-scale production, and forms soybean fiber-drawing protein by carrying out fiber-drawing treatment on components such as soybean protein isolate and the like, and the taste of the vegetable beef stick is almost the same as that of common meat food. The soybean protein isolate has emulsibility and dispersibility, assists in combination of grease and water, and can form abundant molecular bonds with tissue protein under the catalysis of enzyme, so that the quality, the structure compactness and the chewing feeling of the product are improved. The vegetable oil and trehalose provide a moist, sweet and greasy feeling after chewing in the mouth. The enzyme preparation can tightly combine whole protein beef block by crosslinking soybean tissue protein and soybean protein isolate. The invention has high product quality and structure compactness through the synergistic effect of the components, increases the moist feeling and juice feeling of the mouthfeel, and creates the real mouthfeel and chewing feeling similar to beef. In addition, compared with the traditional beef stick, the beef stick not only reduces the production cost, but also has the characteristics of vegetarian and high nutrition, can attract the attention of more vegetarian consumers, and has good market prospect.
Detailed Description
The technical solution of the present invention is further explained by the following embodiments. It should be understood by those skilled in the art that the examples are only for the understanding of the present invention and should not be construed as the specific limitations of the present invention.
Example 1
The embodiment provides a plant beef stick which comprises the following components in parts by weight: 67 parts of soybean wire-drawing protein, 6 parts of peanut wire-drawing protein, 2 parts of soybean protein isolate, 7 parts of sunflower seed oil, 1 part of trehalose, 0.2 part of Tg enzyme, 1 part of yeast extract, 0.1 part of monascus red, 1 part of salt, 0.1 part of black pepper powder, 0.1 part of licorice powder and 0.4 part of edible essence.
The preparation method of the plant beef stick comprises the following steps:
(1) weighing the raw materials in parts by weight;
(2) soaking soybean and peanut drawn proteins in water for 1h, dehydrating for 3min, and removing filaments by using a filament removing machine to obtain 2cm protein filaments;
(3) wrapping the protein filaments obtained in the step (2) with gauze, washing in purified water for 2min, and dehydrating for 10 min;
(4) mixing soybean protein isolate, sunflower seed oil, trehalose, Tg enzyme, yeast extract, monascus red, salt, black pepper powder, licorice powder and edible essence, adding the mixture into vegetable oil, stirring the mixture into a first material group, adding the first material group into the protein filaments obtained in the step (3), and stirring the mixture to obtain a second material group;
(5) putting the second material mass obtained in the step (4) into a mold, compacting, storing at 0 ℃ for 6h, and cutting into a rod shape to obtain a plant beef rod;
(6) putting the plant beef stick into a bag, and vacuumizing by using a vacuum packaging machine, wherein the vacuum degree is 0.08 Mpa;
(7) sterilizing the vacuum-packed product by using a sterilizing device at 120 deg.C for 30min under 0.21 MPa;
(8) sterilizing, cooling, cleaning surface of package, wiping, and packaging in valve bag.
Example 2
The embodiment provides a plant beef stick which comprises the following components in parts by weight: 70 parts of soybean wire drawing protein, 8 parts of peanut wire drawing protein, 3 parts of soybean protein isolate, 4 parts of coconut oil, 4 parts of medium chain triglyceride, 2 parts of trehalose, 0.6 part of Tg enzyme, 3 parts of yeast extract, 0.2 part of monascus red, 2 parts of salt, 0.2 part of black pepper powder, 0.15 part of licorice powder, 0.1 part of star anise powder, 0.1 part of citronella powder, 0.1 part of cinnamon powder and 0.5 part of edible essence.
The preparation method of the plant beef stick comprises the following steps:
(1) weighing the raw materials in parts by weight;
(2) soaking soybean and peanut drawn proteins in water for 90min, dehydrating for 4min, and removing filaments by a filament removing machine to obtain 3cm protein filaments;
(3) wrapping the protein filaments obtained in the step (2) with gauze, washing in purified water for 3min, and dehydrating for 10 min;
(4) mixing soybean protein isolate, coconut oil, medium-chain triglyceride, trehalose, Tg enzyme, yeast extract, monascus red, salt, black pepper powder, licorice powder, star anise powder, citronella grass powder, cinnamon powder and edible essence, adding into vegetable oil, stirring to form a first material mass, adding into the protein filaments obtained in the step (3), and stirring to obtain a second material mass;
(5) putting the second material mass obtained in the step (4) into a mold, compacting, storing at 2 ℃ for 8h, and cutting into a rod shape to obtain a plant beef rod;
(6) putting the plant beef stick into a bag, and vacuumizing by using a vacuum packaging machine, wherein the vacuum degree is 0.085 Mpa;
(7) sterilizing the vacuum-packed product by using a sterilizing device at 122 deg.C for 30min under 0.22 MPa;
(8) sterilizing, cooling, cleaning surface of package, wiping, and packaging in valve bag.
Example 3
The embodiment provides a plant beef stick which comprises the following components in parts by weight: 73 parts of soybean wire-drawing protein, 10 parts of peanut wire-drawing protein, 4 parts of soybean protein isolate, 10 parts of linseed oil, 3 parts of trehalose, 1 part of Tg enzyme, 5 parts of yeast extract, 0.3 part of monascus red, 3 parts of salt, 0.2 part of licorice powder, 0.1 part of angelica powder, 0.1 part of cinnamon powder, 0.1 part of fennel powder, 0.1 part of cardamom powder and 0.5 part of edible essence.
The preparation method of the plant beef stick comprises the following steps:
(1) weighing the raw materials in parts by weight;
(2) soaking the soybean and peanut drawn proteins in normal-temperature water for 2h, then dehydrating for 5min, and removing the filaments by using a filament removing machine to obtain 4cm protein filaments;
(3) wrapping the protein filaments obtained in the step (2) with gauze, washing in purified water for 5min, and dehydrating for 10 min;
(4) mixing soybean protein isolate, linseed oil, trehalose, Tg enzyme, yeast extract, monascus red, salt, black pepper powder, licorice powder, angelica dahurica powder, cinnamon powder, fennel powder, cardamom powder and edible essence, adding the mixture into vegetable oil, stirring the mixture into a first material mass, adding the first material mass into the protein filaments obtained in the step (3), and stirring the mixture to obtain a second material mass;
(5) putting the second material mass obtained in the step (4) into a mold, compacting, storing at 4 ℃ for 10h, and cutting into a rod shape to obtain a plant beef rod;
(6) putting the plant beef stick into a bag, and vacuumizing by using a vacuum packaging machine, wherein the vacuum degree is 0.09 Mpa;
(7) sterilizing the vacuum-packed product by using a sterilizing device at 122 deg.C for 30min under 0.22 MPa;
(8) sterilizing, cooling, cleaning surface of package, wiping, and packaging in valve bag.
Example 4
The embodiment provides a spicy and hot flavor plant beef stick which comprises the following components in parts by weight: 67 parts of soybean wire-drawing protein, 6 parts of peanut wire-drawing protein, 2 parts of soybean protein isolate, 7 parts of olive oil, 1 part of trehalose, 0.2 part of Tg enzyme, 1 part of yeast extract, 0.1 part of monascus red, 1 part of light soy sauce, 0.1 part of paprika powder, 0.2 part of middle spicy powder, 0.1 part of white pepper powder and 0.4 part of edible essence.
The preparation method of the plant beef stick comprises the following steps:
(1) weighing the raw materials in parts by weight;
(2) soaking soybean and peanut drawn proteins in normal-temperature water for 70min, dehydrating for 3min, and removing filaments by using a filament removing machine to obtain 2cm protein filaments;
(3) wrapping the protein filaments obtained in the step (2) with gauze, washing in purified water for 2min, and dehydrating for 10 min;
(4) mixing soybean protein isolate, olive oil, trehalose, Tg enzyme, yeast extract, monascus red, light soy sauce, paprika powder, middle hot powder, white pepper powder and edible essence, adding the mixture into vegetable oil, stirring the mixture into a first material group, adding the first material group into the protein filaments obtained in the step (3), and stirring the mixture to obtain a second material group;
(5) putting the second material mass obtained in the step (4) into a mold, compacting, putting into water at 100 ℃ for cooking for 40min, taking out for cooling, demolding, and cutting into a rod shape to obtain the plant beef rod;
(6) putting the plant beef stick into a bag, and vacuumizing by using a vacuum packaging machine, wherein the vacuum degree is 0.085 Mpa;
(7) sterilizing the vacuum-packed product by using a sterilizing device at 122 deg.C for 30min under 0.22 MPa;
(8) sterilizing, cooling, cleaning surface of package, wiping, and packaging in valve bag.
Example 5
The embodiment provides a smoked flavor plant beef stick which comprises the following components in parts by weight: 70 parts of soybean drawing protein, 8 parts of peanut drawing protein, 3 parts of soybean protein isolate, 8 parts of medium chain triglyceride, 2 parts of trehalose, 0.6 part of Tg enzyme, 3 parts of yeast extract, 0.2 part of monascus red, 2 parts of light soy sauce, 0.3 part of white pepper powder, 0.3 part of smoking liquid and 0.6 part of edible essence.
The preparation method of the plant beef stick comprises the following steps:
(1) weighing the raw materials in parts by weight;
(2) soaking soybean and peanut drawn proteins in normal-temperature water for 100min, dehydrating for 4min, and removing filaments by using a filament removing machine to obtain 3cm protein filaments;
(3) wrapping the protein filaments obtained in the step (2) with gauze, washing in purified water for 3min, and dehydrating for 10 min;
(4) mixing soybean protein isolate, medium-chain triglyceride, trehalose, Tg enzyme, yeast extract, monascus red, light soy sauce, white pepper powder, smoking liquid and edible essence, adding into vegetable oil, stirring to form a first material mass, adding into the protein filaments obtained in the step (3), and stirring to obtain a second material mass;
(5) putting the second material mass obtained in the step (4) into a mold, compacting, putting into water at 100 ℃, cooking for 50min, taking out, cooling, demolding, and cutting into a rod shape to obtain the plant beef rod;
(6) putting the plant beef stick into a bag, and vacuumizing by using a vacuum packaging machine, wherein the vacuum degree is 0.09 Mpa;
(7) sterilizing the vacuum-packed product by using a sterilizing device at 122 deg.C for 30min under 0.21 MPa;
(8) sterilizing, cooling, cleaning surface of package, wiping, and packaging in valve bag.
Example 6
The embodiment provides a sweet and fresh flavor plant beef stick which comprises the following components in parts by weight: 70 parts of soybean wire drawing protein, 8 parts of peanut wire drawing protein, 3 parts of soybean protein isolate, 8 parts of coconut oil, 2 parts of trehalose, 0.6 part of Tg enzyme, 3 parts of yeast extract, 0.2 part of monascus red, 8 parts of light soy sauce, 0.1 part of paprika powder, 0.2 part of middle spicy powder, 0.1 part of white pepper powder, 0.1 part of liquorice powder, 0.1 part of star anise powder, 0.1 part of cinnamon powder, 0.1 part of nutmeg powder, 0.1 part of fennel powder and 0.5 part of edible essence.
The preparation method of the plant beef stick comprises the following steps:
(1) weighing the raw materials in parts by weight;
(2) soaking the soybean and peanut drawn proteins in normal-temperature water for 2h, then dehydrating for 5min, and removing the filaments by using a filament removing machine to obtain 3cm protein filaments;
(3) wrapping the protein filaments obtained in the step (2) with gauze, washing in purified water for 3min, and dehydrating for 10 min;
(4) mixing soybean protein isolate, coconut oil, trehalose, Tg enzyme, yeast extract, monascus red, light soy sauce, paprika powder, middle hot powder, white pepper powder, licorice powder, star anise powder, cinnamon powder, nutmeg powder, fennel powder and edible essence, adding into vegetable oil, stirring to form a first material mass, then adding into the protein filaments obtained in the step (3), and stirring to obtain a second material mass;
(5) putting the second material mass obtained in the step (4) into a mold, compacting, putting into water at 100 ℃, cooking for 60min, taking out, cooling, demolding, and cutting into a rod shape to obtain the plant beef rod;
(6) putting the plant beef stick into a bag, and vacuumizing by using a vacuum packaging machine, wherein the vacuum degree is 0.085 Mpa;
(7) sterilizing the vacuum-packed product by using a sterilizing device at 122 deg.C for 30min under 0.22 MPa;
(8) sterilizing, cooling, cleaning surface of package, wiping, and packaging in valve bag.
TABLE 1 texture test results
As can be seen from table 1: the hardness and elasticity of the plant beef stick prepared by the invention are higher than those of the commercially available preserved beef and commercially available plant meat samples, so that the plant beef stick has good texture characteristics and chewing feeling and is very elastic; the vegetable beef sticks more closely resemble real cured beef samples than commercial vegetable meat samples.
TABLE 2 sensory evaluation results
As can be seen from table 2: the commercial preserved beef has the highest evaluation in the scores of three items of appearance, mouthfeel and overall acceptability, and the vegetable beef stick prepared by the invention has higher scores in the appearance, mouthfeel and overall acceptability compared with the appearance, mouthfeel and overall acceptability of the commercial vegetable meat sample, and has more beef-like appearance and mouthfeel compared with other vegetable meat samples.
The above description is only an embodiment of the present application, but the scope of the present application is not limited thereto, and any changes or substitutions within the technical scope of the present disclosure should be covered by the scope of the present application. Therefore, the protection scope of the present application shall be subject to the protection scope of the claims.
Claims (9)
1. A plant beef stick is characterized by comprising the following components in parts by weight: 73-83 parts of plant wiredrawing protein, 2-4 parts of soybean protein isolate, 7-10 parts of vegetable oil, 1-3 parts of trehalose, 0.2-1 part of enzyme preparation and 2.7-9.4 parts of seasoning.
2. The vegetable beef stick of claim 1, wherein the vegetable textured protein comprises soy textured protein and peanut textured protein.
3. The plant beef stick of claim 1, wherein the flavoring is selected from one or more of yeast extract, monascus red, salt, black pepper powder, licorice powder, and flavoring essence.
4. The plant beef stick of claim 1, wherein the enzyme preparation is selected from the group consisting of TG enzymes.
5. The vegetable beef stick of claim 1, wherein the vegetable oil is selected from one or more of coconut oil, sunflower oil, linseed oil, olive oil, and medium chain triglycerides.
6. A method of making the plant beef stick of claim 1, comprising the steps of:
(1) weighing the plant wiredrawing protein, the soybean protein isolate, the vegetable oil, the trehalose, the enzyme preparation and the seasoning according to the parts by weight;
(2) soaking plant wiredrawing protein in water for 1-2h, then dehydrating for 3-5min, and removing the fiber with a fiber removing machine to obtain protein fiber;
(3) wrapping the protein filaments obtained in the step (2) with gauze, washing in purified water, and dehydrating for 10 min;
(4) mixing the isolated soybean protein powder, trehalose, an enzyme preparation and a seasoning, adding the mixture into vegetable oil, stirring to form a first material mass, adding the first material mass into the protein filaments obtained in the step (3), and stirring to obtain a second material mass;
(5) and (4) putting the second material mass obtained in the step (4) into a mold, compacting, storing for more than 6 hours at 0-4 ℃, demolding, and cutting into a rod shape to obtain the plant beef rod.
7. The method according to claim 6, wherein the length of the protein filaments in the step (2) is 2 to 4 cm.
8. The preparation method of claim 6, wherein the weight ratio of the protein silk and the purified water in the step (3) is 1:5, and the elutriation time is 2-5 min.
9. The preparation method according to claim 6, wherein the step (5) is replaced by filling the second material mass obtained in the step (4) into a mold, compacting, putting into water at 100 ℃ for cooking for 40-60min, taking out for cooling, demolding, and cutting into stick shape to obtain the vegetable beef stick.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110805350.5A CN113647506A (en) | 2021-07-16 | 2021-07-16 | Plant beef stick and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110805350.5A CN113647506A (en) | 2021-07-16 | 2021-07-16 | Plant beef stick and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113647506A true CN113647506A (en) | 2021-11-16 |
Family
ID=78490046
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110805350.5A Pending CN113647506A (en) | 2021-07-16 | 2021-07-16 | Plant beef stick and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113647506A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113647507A (en) * | 2021-07-22 | 2021-11-16 | 陕西未来植膳健康科技有限公司 | Preparation method of vegetable meat |
| CN114794299A (en) * | 2022-04-24 | 2022-07-29 | 陕西植享派健康科技有限公司 | Method for processing plant wiredrawing protein |
| CN116098237A (en) * | 2022-12-29 | 2023-05-12 | 烟台中宠食品股份有限公司 | Vegetarian meat-like stick for pets and preparation method thereof |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111528289A (en) * | 2020-05-26 | 2020-08-14 | 四川徽记食品股份有限公司 | Instant plant-based crispy meat and preparation method thereof |
| CN111903832A (en) * | 2020-07-14 | 2020-11-10 | 江南大学 | Preparation method of soluble plant protein isolate powder capable of forming thermally irreversible gel, product and application thereof |
| CN112741332A (en) * | 2021-01-14 | 2021-05-04 | 武汉柏辰食品有限公司 | Vegetable protein vegetarian chicken product processing technology and vegetable protein vegetarian chicken product |
| CN112841398A (en) * | 2021-01-29 | 2021-05-28 | 四川徽记食品股份有限公司 | Plant-based artificial meat pie and preparation process thereof |
| CN112841396A (en) * | 2021-01-29 | 2021-05-28 | 四川徽记食品股份有限公司 | Plant-based snowflake chicken nuggets and preparation process thereof |
| CN112869131A (en) * | 2021-02-25 | 2021-06-01 | 武汉柏辰食品有限公司 | Vegetable protein mutton and its processing technology |
| CN113519690A (en) * | 2021-06-30 | 2021-10-22 | 陕西未来植膳健康科技有限公司 | Vegetable meat crosslinking composition |
-
2021
- 2021-07-16 CN CN202110805350.5A patent/CN113647506A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111528289A (en) * | 2020-05-26 | 2020-08-14 | 四川徽记食品股份有限公司 | Instant plant-based crispy meat and preparation method thereof |
| CN111903832A (en) * | 2020-07-14 | 2020-11-10 | 江南大学 | Preparation method of soluble plant protein isolate powder capable of forming thermally irreversible gel, product and application thereof |
| CN112741332A (en) * | 2021-01-14 | 2021-05-04 | 武汉柏辰食品有限公司 | Vegetable protein vegetarian chicken product processing technology and vegetable protein vegetarian chicken product |
| CN112841398A (en) * | 2021-01-29 | 2021-05-28 | 四川徽记食品股份有限公司 | Plant-based artificial meat pie and preparation process thereof |
| CN112841396A (en) * | 2021-01-29 | 2021-05-28 | 四川徽记食品股份有限公司 | Plant-based snowflake chicken nuggets and preparation process thereof |
| CN112869131A (en) * | 2021-02-25 | 2021-06-01 | 武汉柏辰食品有限公司 | Vegetable protein mutton and its processing technology |
| CN113519690A (en) * | 2021-06-30 | 2021-10-22 | 陕西未来植膳健康科技有限公司 | Vegetable meat crosslinking composition |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113647507A (en) * | 2021-07-22 | 2021-11-16 | 陕西未来植膳健康科技有限公司 | Preparation method of vegetable meat |
| CN114794299A (en) * | 2022-04-24 | 2022-07-29 | 陕西植享派健康科技有限公司 | Method for processing plant wiredrawing protein |
| CN116098237A (en) * | 2022-12-29 | 2023-05-12 | 烟台中宠食品股份有限公司 | Vegetarian meat-like stick for pets and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN113647506A (en) | Plant beef stick and preparation method thereof | |
| CN102987413A (en) | Production process of wild boar dried meat | |
| CN114343166B (en) | Plant-based crayfish fried dumpling meat stuffing and preparation method thereof | |
| CN111227056B (en) | Processing method of adipose tissue simulant | |
| CN111838401A (en) | Preparation method of high-humidity extruded artificial diced chicken meat | |
| CN106173851A (en) | A kind of dumplings rich in unsaturated fatty acid | |
| CN104872689A (en) | Air-dried spiced black pork and preparation process thereof | |
| CA3199534A1 (en) | Meat substitute product | |
| KR101873170B1 (en) | A method manufacturing of semi dried Pollack | |
| KR101189661B1 (en) | Low-fat meat sausage containing headmeat skin and fermented vinegar and manufacturing method thereof | |
| CN110915984A (en) | Sumei hamburger steak and preparation method thereof | |
| CN107198147A (en) | A kind of method of low temperature two-part fermentation aid bag | |
| CN1112125C (en) | Dried horse meat | |
| Redhead | Utilization of Tropical Foods: Tropical Oil-Seeds | |
| CN110915983A (en) | Crispy vegetarian flower branch steak and preparation method thereof | |
| CN106615207A (en) | Dried bean curd with fruits and preparation method of dried bean curd | |
| CN111096420A (en) | Method for making dried chicken breast shreds | |
| CN107319573B (en) | Gongbao-flavor protein vegetarian meat and preparation method thereof | |
| CN110915982A (en) | Smoked vegetarian pork chop and preparation method thereof | |
| CN109418757A (en) | A kind of instant mushroom jerky and preparation method thereof | |
| RU2753366C1 (en) | Recipe for minced meat semi-finished product | |
| NL2028431B1 (en) | Vegetable-based food product, process to make it, and its use | |
| KR20030079415A (en) | Diet snack using pig skin | |
| KR102391377B1 (en) | Method for Manufacturing Hanwoo Jerky Included Omega-3 fatty acid | |
| KR102171815B1 (en) | manufacturing method of blackmouth angler gangjeong |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |