CN114073272A - Vegetarian meat with meat flavor and taste and preparation method thereof - Google Patents
Vegetarian meat with meat flavor and taste and preparation method thereof Download PDFInfo
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- CN114073272A CN114073272A CN202010806402.6A CN202010806402A CN114073272A CN 114073272 A CN114073272 A CN 114073272A CN 202010806402 A CN202010806402 A CN 202010806402A CN 114073272 A CN114073272 A CN 114073272A
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Abstract
The invention optimizes and perfects the traditional preparation process and formula of vegetarian meat or meat sausage and steak, in the process, the formula is combined by multiple materials such as soybean wire-drawing protein, konjac powder, modified starch, corn starch, lactalbumin, soybean protein isolate, carrageenan, TG enzyme and the like, and the processing technology improves the taste of vegetarian meat products by mixing the materials at a certain temperature in the modes of enzymatic crosslinking, cooking, frying and the like, so that the products have the taste and biting force of meat product tissues; the flavor characteristics of the meat product are endowed by the combined action of the mushroom flavor prize, the coconut oil, the mushroom dices, the mushroom flavor oil, the mushroom extracting solution, the mixed mushroom powder and the like by adopting a purely natural and additive-free seasoning mode under the condition of not adding any edible essence, and the flavor characteristics of the meat product are achieved. Through the improvement, the preparation of the purely natural vegetarian meat block with meat flavor and taste is completed.
Description
Technical Field
The invention relates to the technical field of food, in particular to vegetarian meat with meat flavor and taste and a preparation method thereof.
Background
Vegetarian meat refers to a vegetarian food with a meat-like flavor and texture, which is usually prepared from vegetable protein as a main raw material by thermal processing including modern food processing techniques such as extrusion cooking.
With the improvement of living standard of people, the consumption of Chinese meat products is improved, a large amount of meat eating processes are accompanied with various problems, diseases caused by the meat products are frequently seen, and diseases such as coronary heart disease, hypertension and the like are in important association with unhealthy eating habits such as long-time large amount of meat eating and the like.
The vegetarian diet is a long-standing traditional Chinese theory, ancient people have a theory that five cereals are used as main materials, five livestock are proper, beans are not lost, five vegetables are mixed in color, and melons and fruits are supplemented, wherein the vegetarian diet is not only originated from worship about ghost spirit, but also is a Buddhist etiquette alone, and more represents a promotion to a health concept.
However, the taste of Chinese people cannot be satisfied to a great extent by eating the vegetarian meat alone, and the pleasure degree of the meat flavor and the chewing feeling to people cannot be satisfied by the vegetarian meat at present, so how to combine the vegetarian meat concept with the flavor and the texture of meat products is a symptom for restricting the development of the vegetarian meat.
In the process of preparing vegetarian meat by adopting the soybean textured protein, the soybean textured protein can be well used as a raw material for preparing the vegetarian meat due to filamentous fibers contained in the soybean textured protein, but in the process of combining the textured protein with other materials due to process limitation, a bitten tissue state is difficult to form, and meanwhile, the soybean textured protein has obvious beany flavor, so that even if the textured protein is partially removed by means of covering and the like, materials such as essence and the like are inevitably added, the self-ignited meat flavor is not endowed to the product, and the texture and the flavor of the product are difficult to be accepted by consumers.
Disclosure of Invention
In view of the above, the technical problem to be solved by the present invention is to provide a method for preparing a vegetarian meat having a meat flavor and a taste, which has a meat bite and a natural meat flavor without a beany flavor.
The invention provides vegetarian meat with meat flavor and mouthfeel, which is prepared by mixing, molding, crosslinking, steaming, demolding and frying the following raw materials:
preferably, the mushroom flavor paste is prepared by mixing 30-40 parts by weight of hypsizygus marmoreus and 60-70 parts by weight of salad oil, performing microwave treatment, and chopping.
Preferably, the mushroom dices are obtained by mixing 40-60 parts by weight of pleurotus eryngii and 40-60 parts by weight of white beech mushroom, cutting the mushroom dices and performing enzymolysis.
Preferably, the mushroom flavor oil is obtained by mixing 20-30 parts by weight of hypsizygus marmoreus, 10-15 parts by weight of fresh Hericium erinaceus and salad oil, performing microwave treatment, and then performing heating reaction.
Preferably, the mixed bacterial powder comprises:
20-30 parts of mushroom powder, 20-30 parts of pleurotus eryngii powder, 20-30 parts of agrocybe cylindracea powder and 20-40 parts of bolete powder.
Preferably, the mushroom extracting solution is obtained by water extraction, enzymolysis and cooking of mixed mushroom powder.
The invention provides a preparation method of vegetarian meat with meat flavor and taste, which is characterized by comprising the following steps:
A) mixing soybean wiredrawing protein, mushroom flavor pulp, mushroom flavor oil, mushroom extract, konjac fine powder, modified starch, corn starch, monosodium glutamate, salt, white sugar, whey protein, soybean protein isolate, carrageenan, yeast extract, TG enzyme, coconut oil, mushroom dices and mixed mushroom powder to obtain a mixture;
B) placing the mixture in a mold, molding, heating for crosslinking, steaming, cooling and demolding to obtain a cooled and demolded mixture;
C) and frying the cooled and demoulded mixture in salad oil to obtain the vegetarian meat.
Preferably, the method further comprises the pretreatment of the soybean drawing protein, wherein the pretreatment specifically comprises the following steps:
absorbing water into the soybean wiredrawing protein until the inside of the soybean wiredrawing protein embryo is softened and rehydrated, dehydrating the soybean wiredrawing protein after the rehydration is complete, and repeatedly operating until the water content in the soybean wiredrawing protein embryo is 150-180%;
placing the processed soybean wire-drawing protein in dyeing water for coloring, dehydrating, and removing wires to obtain the preprocessed soybean wire-drawing protein;
the coloring is red yeast red coloring; the coloring time is 20-30 min; the number of times of repeated operation is 6-10.
Preferably, the temperature of the heating crosslinking in the step B) is 40-50 ℃; the time is 40-70 min; the temperature of the steaming material is 88-100 ℃, and the time of steaming the material is 20-30 min;
the frying temperature in the step C) is 125-140 ℃; the frying time is 100-140 s.
Preferably, after the step C), the method further comprises the steps of aseptically packaging the vegetarian meat, sterilizing at 100-122 ℃ for 15-20 min, and storing at normal temperature.
Compared with the prior art, the invention provides vegetarian meat with meat flavor and taste, which is prepared by mixing, molding, crosslinking, steaming, demolding and frying the following raw materials: 25-35 parts by weight of soybean drawing protein; 18-22 parts of mushroom flavor pulp; 0.4-0.8 weight part of konjak fine powder; 3-7 parts of modified starch; 3-7 parts of corn starch; 0.5-1 part by weight of monosodium glutamate; 1-3 parts by weight of salt; 1-4 parts of white sugar; 2-4 parts of whey protein; 1-4 parts by weight of soybean protein isolate; 0.3-1 part by weight of carrageenan; 0.5-1 part by weight of yeast extract; 0.2-0.7 parts by weight of TG enzyme; 0.3-0.8 part by weight of coconut oil; 8-15 parts of mushroom dices; 4-8 parts of mushroom flavor oil; 5-8 parts of mushroom extracting solution; 0.2-0.4 part by weight of mixed bacterial powder; 0.01-0.03 weight part of monascus color. The invention optimizes and perfects the traditional preparation process and formula of vegetarian meat or meat sausage and steak, in the process, the formula is combined by multiple materials such as soybean wire-drawing protein, konjac powder, modified starch, corn starch, lactalbumin, soybean protein isolate, carrageenan, TG enzyme and the like, and the processing technology improves the taste of vegetarian meat products by mixing the materials at a certain temperature in the modes of enzymatic crosslinking, cooking, frying and the like, so that the products have the taste and biting force of meat product tissues; the flavor characteristics of the meat product are endowed by the combined action of the mushroom flavor prize, the coconut oil, the mushroom dices, the mushroom flavor oil, the mushroom extracting solution, the mixed mushroom powder and the like by adopting a purely natural and additive-free seasoning mode under the condition of not adding any edible essence, and the flavor characteristics of the meat product are achieved. Through the improvement, the preparation of the purely natural vegetarian meat block with meat flavor and taste is completed.
Detailed Description
The invention provides vegetarian meat with meat flavor and mouthfeel and a preparation method thereof, and a person skilled in the art can use the contents for reference and appropriately improve process parameters to realize the vegetarian meat. It is expressly intended that all such similar substitutes and modifications apparent to those skilled in the art are deemed to be within the scope of the invention. While the methods and applications of this invention have been described in terms of preferred embodiments, it will be apparent to those of ordinary skill in the art that variations and modifications in the methods and applications described herein, as well as other suitable variations and combinations, may be made to implement and use the techniques of this invention without departing from the spirit and scope of the invention.
The invention provides vegetarian meat with meat flavor and mouthfeel, which is prepared by mixing, molding, crosslinking, steaming, demolding and frying the following raw materials:
the invention provides vegetarian meat with meat flavor and mouthfeel, which is prepared by mixing, molding, crosslinking, steaming, demolding and frying the following raw materials.
The invention provides vegetarian meat with meat flavor and taste, which comprises 25-35 parts by weight of soybean fiber-drawing protein as a raw material; more preferably, the soybean protein comprises 25-33 parts by weight of soybean textured protein; most preferably 25 to 30 parts by weight.
The soybean drawing protein is preferably pretreated soybean drawing protein, and the pretreatment specifically comprises the following steps:
absorbing water into the soybean wiredrawing protein until the inside of the soybean wiredrawing protein embryo is softened and rehydrated, dehydrating the soybean wiredrawing protein after the rehydration is complete, and repeatedly operating until the water content in the soybean wiredrawing protein embryo is 150-180%;
placing the processed soybean wire-drawing protein in dyeing water for coloring, dehydrating, and removing wires to obtain the preprocessed soybean wire-drawing protein;
the coloring is red yeast red coloring; the coloring time is 20-30 min; the number of times of repeated operation is 8-10.
The pretreatment of the invention comprises the following steps of rehydration and dehydration: and (3) putting the soybean wire-drawing protein into water, fully absorbing water until the inside and the outside of the embryo body are softened, rehydrating, putting the wire-drawing protein into a dehydrator to remove water after the rehydration is completed, repeating the process for 6-10 times, and ensuring that the water content in the embryo body is 150-180% (relative to the weight of the soybean wire-drawing protein embryo body) after the dehydration is completed.
And then coloring, namely putting monascus red into 250-300 wt% (relative to the weight of the soybean wiredrawing protein embryo body) of water, uniformly stirring, putting the soybean wiredrawing protein into the dyed water, coloring for 20-30 min, putting the colored soybean wiredrawing protein into a dehydrator to remove water, and after dehydration is finished, ensuring that the water content in the embryo body is 150-180% (relative to the weight of the soybean wiredrawing protein embryo body).
Finally, wire detaching: and (4) placing the colored soybean wire drawing protein in a wire removing machine for wire removing treatment.
The present invention is not limited to the specific operation of the wire-removing process, and those skilled in the art will be familiar with the operation.
The invention provides vegetarian meat with meat flavor and taste, which comprises 18-22 parts by weight of mushroom flavor pulp as a raw material; preferably 19 to 22; specifically, it may be 19 parts by weight, 20 parts by weight, 21 parts by weight, 22 parts by weight, or any value therebetween.
The mushroom flavor paste is prepared by mixing 30-40 parts by weight of crab-flavor mushroom with 60-70 parts by weight of salad oil, performing microwave treatment, and chopping. Preferably, 32-38 parts by weight of hypsizygus marmoreus and 62-68 parts by weight of salad oil are mixed, subjected to microwave treatment and chopped.
The mushroom flavor paste is preferably prepared by adopting the following process:
taking 30-40 parts by weight of fresh hypsizygus marmoreus and 60-70 parts by weight of salad oil, wherein the temperature of the salad oil is preferably 140-; the microwave power is 200-300W, the microwave power is 40-80W, and the action time is 4-5 min; and then placing the materials in a cutting and mixing machine, adjusting the rotating speed of the cutting and mixing machine to 300-400 r/min, and cutting and mixing for 3-5 min to obtain the mushroom flavor pulp.
The invention provides vegetarian meat with meat flavor and taste, which comprises 0.4-0.8 weight part of konjac fine powder as a raw material; more preferably 0.5 to 0.7 parts by weight, and specifically may be 0.5 parts by weight, 0.6 parts by weight, 0.7 parts by weight, or a value therebetween.
The present invention is not limited in its source, and may be commercially available.
The invention provides vegetarian meat with meat flavor and taste, which comprises 3-7 parts by weight of modified starch as a raw material; preferably, the modified starch comprises 4-6 parts by weight of modified starch; specifically, it may be 4 parts by weight, 5 parts by weight or 6 parts by weight. Or a point value between any of the above. The present invention is not limited in its source, and may be commercially available.
The modified starch of the present invention may preferably be an acetate modified starch. The invention provides vegetarian meat with meat flavor and taste, which comprises 3-7 parts by weight of corn starch as a raw material; preferably, the corn starch comprises 4-6 parts by weight of corn starch; specifically, it may be 4 parts by weight, 5 parts by weight or 6 parts by weight. Or a point value between any of the above. The present invention is not limited in its source, and may be commercially available.
The invention provides vegetarian meat with meat flavor and taste, which comprises 0.5-1 part by weight of monosodium glutamate; preferably 0.5 to 0.9; specifically, it may be 0.5 parts by weight, 0.6 parts by weight, 0.7 parts by weight, 0.8 parts by weight, or 0.9 parts by weight; or a point value between any of the above. The present invention is not limited in its source, and may be commercially available.
The invention provides vegetarian meat with meat flavor and taste, which comprises 1-3 parts by weight of salt as a raw material; specifically, it may be 1 part by weight, 2 parts by weight or 3 parts by weight; or a point value between any of the above. The present invention is not limited in its source, and may be commercially available.
The invention provides vegetarian meat with meat flavor and taste, which comprises 1-4 parts by weight of white sugar; preferably 1 to 3 parts by weight; specifically, it may be 1 part by weight, 2 parts by weight or 3 parts by weight; or a point value between any of the above. The present invention is not limited in its source, and may be commercially available.
The invention provides vegetarian meat with meat flavor and taste, which comprises 2-4 parts by weight of whey protein as a raw material; specifically, it may be 2 parts by weight, 3 parts by weight or 4 parts by weight; or a point value between any of the above. The present invention is not limited in its source, and may be commercially available.
The invention provides vegetarian meat with meat flavor and taste, which comprises 1-4 parts by weight of soybean protein isolate; specifically, it may be 1 part by weight, 2 parts by weight, 3 parts by weight or 4 parts by weight; or a point value between any of the above. The present invention is not limited in its source, and may be commercially available.
The invention provides vegetarian meat with meat flavor and taste, which comprises 0.3-1 part by weight of carrageenan; preferably 0.3 to 0.9 parts by weight; more preferably 0.3 to 0.8 parts by weight; specifically, it may be 0.3 part by weight, 0.4 part by weight, 0.5 part by weight, 0.6 part by weight, 0.7 part by weight, 0.8 part by weight or 0.9 part by weight; or a point value between any of the above. The present invention is not limited in its source, and may be commercially available.
The invention provides vegetarian meat with meat flavor and taste, which comprises 0.5-1 part by weight of yeast extract as a raw material; preferably 0.5 to 0.9 parts by weight; specifically, it may be 0.5 parts by weight, 0.6 parts by weight, 0.7 parts by weight, 0.8 parts by weight or 0.9 parts by weight; or a point value between any of the above. The present invention is not limited in its source, and may be commercially available.
The invention provides vegetarian meat with meat flavor and taste, which comprises 0.2-0.7 part by weight of TG enzyme; preferably 0.2 to 0.6 part by weight; specifically, it may be 0.2 parts by weight, 0.3 parts by weight, 0.4 parts by weight, 0.5 parts by weight, 0.6 parts by weight, or 0.7 parts by weight; or a point value between any of the above. The present invention is not limited in its source, and may be commercially available.
The invention provides vegetarian meat with meat flavor and taste, which comprises 0.3-0.8 part by weight of coconut oil; preferably 0.3 to 0.7 parts by weight; specifically, it may be 0.3 parts by weight, 0.4 parts by weight, 0.5 parts by weight, 0.6 parts by weight, or 0.7 parts by weight; or a point value between any of the above. The present invention is not limited in its source, and may be commercially available.
The invention provides vegetarian meat with meat flavor and taste, which comprises 8-15 parts by weight of mushroom dices as raw materials; preferably 8 to 14 parts by weight; more preferably 8 to 13 parts by weight; specifically, it may be 8 parts by weight, 9 parts by weight, 10 parts by weight, 11 parts by weight, 12 parts by weight or 13 parts by weight; or a point value between any of the above.
According to the invention, the mushroom pieces are obtained by mixing 40-60 parts by weight of pleurotus eryngii and 40-60 parts by weight of white beech mushroom, cutting the mushroom pieces and carrying out enzymolysis.
Preferably, the mushroom dices are prepared by the following process:
1) mixing and dicing: uniformly mixing 40-60 parts by weight of pleurotus eryngii and 40-60 parts by weight of white beech mushroom, and cutting into 3-4 mm mushroom dices in a dicing machine; more preferably, 42-58 parts by weight of pleurotus eryngii and 42-57 parts by weight of white beech mushroom are uniformly mixed and then enter a dicing machine to be diced into 3-4 mm mushroom blocks;
2) initial enzymolysis: adding 0.1-0.15% (by mass of the mushroom dices) of edible mushroom hydrolase (2000U/g) into the mixed mushroom dices, and carrying out enzymolysis for 0.2-0.5 h;
3) secondary enzymolysis: and adding 0.05-0.07% (by mass of the mushroom pieces) of TG enzyme into the mixed mushroom pieces subjected to initial enzymolysis, and performing enzymolysis for 0.5-1 h to obtain the mushroom pieces.
The invention provides vegetarian meat with meat flavor and taste, which comprises 4-8 parts by weight of mushroom flavor oil as a raw material; preferably 4 to 7 parts by weight; specifically, it may be 4 parts by weight, 5 parts by weight, 6 parts by weight or 7 parts by weight. Or a point value between any of the above.
The mushroom flavor oil is prepared by mixing 20-30 parts by weight of crab-flavor mushroom, 10-15 parts by weight of fresh Hericium erinaceus and salad oil, performing microwave treatment, and then performing heating reaction.
The mushroom flavor oil is preferably prepared by the following process:
taking 20-30 parts by weight of fresh crab-flavor mushrooms and 10-15 parts by weight of fresh Hericium erinaceus, placing the fresh crab-flavor mushrooms and the fresh Hericium erinaceus in a chopper mixer, adjusting the rotation speed of the chopper mixer to 100-300 r/min, and chopping for 20-45 s;
taking 60-70 parts by weight of salad oil, placing the salad oil at 140-155 ℃, preferably 145-155 ℃ in a proper container, placing the chopped and mixed hypsizygus marmoreus grains in the salad oil, placing the container in an ultrasonic-microwave combined reaction system, controlling the microwave power to be 300-400W, the microwave power to be 60-100W, and the action time to be 3-4 min.
And transferring the materials to a thermal reaction kettle, controlling the temperature to be 110-115 ℃, reacting for 20-25 min, and performing centrifugal filtration to obtain the mushroom flavor oil.
The invention provides vegetarian meat with meat flavor and taste, which comprises 0.2-0.4 part by weight of mixed bacterial powder as a raw material; specifically, it may be 0.2 parts by weight, 0.3 parts by weight or 0.4 parts by weight; or a point value between any of the above.
The mixed bacterial powder comprises:
20-30 parts of mushroom powder, 20-30 parts of pleurotus eryngii powder, 20-30 parts of agrocybe cylindracea powder and 20-40 parts of bolete powder.
The mixed bacterial powder of the present invention is obtained by the above mixing, and the mixing manner of the present invention is not limited, and those skilled in the art can easily understand the mixing manner.
The invention provides vegetarian meat with meat flavor and taste, which comprises 5-8 parts by weight of mushroom extract as a raw material; 5 parts by weight, 6 parts by weight, 7 parts by weight or 8 parts by weight. Or a point value between any of the above.
The mushroom extracting solution is obtained by extracting mixed mushroom powder with water, performing enzymolysis and cooking.
The mushroom extracting solution is prepared by the following processes:
taking mixed bacterial powder, and mixing according to a material-liquid ratio of 1: 13-1: 18, adding deionized water, heating to 90-95 ℃, inactivating enzyme for 5-7min, and cooling to 40-45 ℃; adding 0.2-0.25% (by mass of the mixed fungus powder) of edible fungus hydrolase (2000U/g), and carrying out enzymolysis for 1.5-2 h; and then, cooking for 1-1.5 h under the pressure of 38-40 kPa, cooling the cooking liquid to room temperature, and centrifuging at 6000-once 7000r/min to obtain supernatant, namely the mushroom extracting solution.
The invention provides vegetarian meat with meat flavor and taste, which comprises 0.01-0.03 parts by weight of monascus red; specifically, it may be 0.01 part by weight, 0.02 part by weight or 0.03 part by weight.
The vegetarian meat block is prepared by taking soybean wire-drawing protein, mushroom flavor pulp, konjac refined powder, modified starch, corn starch, monosodium glutamate, salt, white sugar, lactalbumin, soybean protein isolate, carrageenan, yeast extract, TG enzyme, coconut oil, mushroom dices, mushroom flavor oil, mushroom extracting solution, mixed mushroom powder and monascus red as raw materials through the processes of mushroom flavor pulp preparation, mushroom dices preparation, mushroom flavor oil preparation, mushroom extracting solution preparation, soybean wire-drawing protein pretreatment, raw material mixing, molding, enzyme action crosslinking, material steaming, cooling demoulding, deep-frying, packaging and storing and the like.
The meat flavor presented by various modes such as mushroom, vegetable oil and the like is innovatively adopted by the inventor, meanwhile, unnatural raw materials such as essence and the like are not used, and a pure natural seasoning mode is adopted, so that the meat product biting feeling and the meat product flavor fragrance are improved, the product has no beany flavor, the meat flavor is rich and natural, and the product is natural, healthy and appetizing.
The invention provides a preparation method of vegetarian meat with meat flavor and taste, which comprises the following steps:
A) mixing soybean wiredrawing protein, mushroom flavor pulp, mushroom flavor oil, mushroom extract, konjac fine powder, modified starch, corn starch, monosodium glutamate, salt, white sugar, whey protein, soybean protein isolate, carrageenan, yeast extract, TG enzyme, coconut oil, mushroom dices and mixed mushroom powder to obtain a mixture;
B) placing the mixture in a mold, molding, heating for crosslinking, steaming, cooling and demolding to obtain a cooled and demolded mixture;
C) and frying the cooled and demoulded mixture in salad oil to obtain the vegetarian meat.
The preparation method of the vegetarian meat with meat flavor and taste firstly pretreats the soybean protein, and the specific modes and steps of the pretreatment are explained in detail in the invention, so that the details are not repeated.
Mixing soybean wire-drawing protein, mushroom flavor pulp, mushroom flavor oil, mushroom extract, konjac fine powder, modified starch, corn starch, monosodium glutamate, salt, white sugar, whey protein, soybean protein isolate, carrageenan, yeast extract, TG enzyme, coconut oil, mushroom dices and mixed mushroom powder to obtain a mixture.
The specific mixing mode is not limited, and preferably, the mixture is uniformly mixed and slowly sprinkled into a stirrer to be stirred for 5-7min to prepare the mixture.
And (4) placing the mixture in a mold and molding. The mixture is preferably placed in an irregular meat-cube forming mill, the thickness of each meat cube is preferably controlled by the mill to be 7-10mm, and the weight (wet basis weight) of each meat cube can be preferably 13-17 g.
After molding, the mixture is heated and crosslinked. Namely: enzyme action crosslinking: placing the formed mixture in an environment with the temperature of 40-50 ℃ and preserving heat for 40-70 min; more preferably, the temperature is kept for 45-70min at the temperature of 45-50 ℃.
And steaming the material after crosslinking. Namely: placing the mixture subjected to the treatment in a steamer at 88-100 ℃ for steam heating for 25-35 min; preferably, the steam is heated for 25-35 min in a steamer at 88-96 ℃.
Cooling and demolding, namely: and cooling the steamed mixture to room temperature, and removing the mold to obtain the cooled and demoulded mixture.
And frying the cooled and demoulded mixture in salad oil to obtain the vegetarian meat.
And frying the cooled mixture in salad oil at the temperature of 125-140 ℃ for 100-140 seconds to obtain the vegetarian meat blocks. Preferably, the vegetarian meat blocks are fried in salad oil at 125-140 ℃ for 110-140 s. The salad oil is not limited in the present invention, and may preferably be soybean salad oil.
And after frying, the vegetarian meat is sterilized and packaged aseptically, sterilized at 100-122 ℃ for 15-20 min, and stored at normal temperature.
The invention optimizes and perfects the traditional preparation process and formula of vegetarian meat or meat sausage and steak, in the process, the formula is combined by multiple materials such as soybean wire-drawing protein, konjac powder, modified starch, corn starch, lactalbumin, soybean protein isolate, carrageenan, TG enzyme and the like, and the processing technology improves the taste of vegetarian meat products by mixing the materials at a certain temperature in the modes of enzymatic crosslinking, cooking, frying and the like, so that the products have the taste and biting force of meat product tissues; the flavor characteristics of the meat product are endowed by the combined action of the mushroom flavor prize, the coconut oil, the mushroom dices, the mushroom flavor oil, the mushroom extracting solution, the mixed mushroom powder and the like by adopting a purely natural and additive-free seasoning mode under the condition of not adding any edible essence, and the flavor characteristics of the meat product are achieved. Through the improvement, the preparation of the purely natural vegetarian meat block with meat flavor and taste is completed.
The invention provides vegetarian meat with meat flavor and mouthfeel, which is prepared by mixing, molding, crosslinking, steaming, demolding and frying the following raw materials: 25-35 parts by weight of soybean drawing protein; 18-22 parts of mushroom flavor pulp; 0.4-0.8 weight part of konjak fine powder; 3-7 parts of modified starch; 3-7 parts of corn starch; 0.5-1 part by weight of monosodium glutamate; 1-3 parts by weight of salt; 1-4 parts of white sugar; 2-4 parts of whey protein; 1-4 parts by weight of soybean protein isolate; 0.3-1 part by weight of carrageenan; 0.5-1 part by weight of yeast extract; 0.2-0.7 parts by weight of TG enzyme; 0.3-0.8 part by weight of coconut oil; 8-15 parts of mushroom dices; 4-8 parts of mushroom flavor oil; 5-8 parts of mushroom extracting solution; 0.2-0.4 part by weight of mixed bacterial powder; 0.01-0.03 weight part of monascus color. The invention optimizes and perfects the traditional preparation process and formula of vegetarian meat or meat sausage and steak, in the process, the formula is combined by multiple materials such as soybean wire-drawing protein, konjac powder, modified starch, corn starch, lactalbumin, soybean protein isolate, carrageenan, TG enzyme and the like, and the processing technology improves the taste of vegetarian meat products by mixing the materials at a certain temperature in the modes of enzymatic crosslinking, cooking, frying and the like, so that the products have the taste and biting force of meat product tissues; the flavor characteristics of the meat product are endowed by the combined action of the mushroom flavor prize, the coconut oil, the mushroom dices, the mushroom flavor oil, the mushroom extracting solution, the mixed mushroom powder and the like by adopting a purely natural and additive-free seasoning mode under the condition of not adding any edible essence, and the flavor characteristics of the meat product are achieved. Through the improvement, the preparation of the purely natural vegetarian meat block with meat flavor and taste is completed.
In order to further illustrate the present invention, the following examples are provided to describe a meat-flavored vegetarian meat and its preparation method. The total weight of the inventive examples and comparative examples was consistent.
Example 1
A method for preparing purely natural vegetarian meat cubes with meat flavor and taste comprises the following raw materials in parts by weight:
the method for making the pure natural vegetarian meat blocks with meat flavor and taste comprises the following steps:
(1) preparing mushroom flavor pulp:
taking 40 parts by weight of fresh Hypsizygus marmoreus, taking 60 parts by weight of salad oil, placing the Hypsizygus marmoreus in the salad oil at the temperature of 140 ℃, placing the Hypsizygus marmoreus in a proper container, placing the container in an ultrasonic and microwave combined reaction system, controlling the microwave power to be 200W and the microwave power to be 40W, and acting for 5 min; placing the materials in a chopper mixer, adjusting the rotation speed of the chopper mixer to 400r/min, and chopping for 3min to obtain mushroom flavor slurry.
(2) Preparing mushroom dices:
1) mixing and dicing: uniformly mixing 40 parts by weight of pleurotus eryngii and 460 parts by weight of white beech mushroom, and cutting into 4mm mushroom dices in a dicing machine;
2) initial enzymolysis: adding 0.1% (by mass of the mixed mushroom powder) of edible mushroom hydrolase (2000U/g) into the mixed mushroom dices, and carrying out enzymolysis for 0.5 h;
3) secondary enzymolysis: adding 0.07% (by weight of mixed fungus powder) TG enzyme into the mixed fungus pieces subjected to initial enzymolysis, and performing enzymolysis for 0.5h to obtain fungus pieces
(3) Preparing mushroom flavor oil:
taking 20 parts by weight of fresh crab-flavor mushrooms and 15 parts by weight of fresh Hericium erinaceus, placing the fresh crab-flavor mushrooms and the fresh Hericium erinaceus in a chopping and mixing machine, and adjusting the rotating speed of the chopping and mixing machine to 300r/min for 20 s; taking 70 parts by weight of salad oil, placing the salad oil in a proper container at the temperature of 155 ℃, placing the chopped and mixed hypsizygus marmoreus into the salad oil, placing the container in an ultrasonic-microwave combined reaction system, and controlling the microwave power to be 400W and the microwave power to be 100W and the action time to be 4 min; transferring the materials to a thermal reaction kettle, controlling the temperature at 115 ℃, reacting for 25min, and performing centrifugal filtration to obtain the mushroom flavor oil.
(4) The mixed bacterial powder comprises the following components:
the mixed fungus powder is prepared by mixing 20 parts by weight of mushroom powder, 30 parts by weight of pleurotus eryngii powder, 30 parts by weight of agrocybe aegerita powder and 20 parts by weight of bolete powder.
(5) Preparing a mushroom extracting solution:
taking mixed bacterial powder, and mixing according to a material-liquid ratio of 1: 18, adding deionized water, heating to 90 ℃, inactivating enzymes for 5min, cooling to 40 ℃, adding 0.25% (by mass of the mixed fungus powder) of edible fungus hydrolase (2000U/g), and performing enzymolysis for 2 h; steaming under 40kPa for 1.5h, cooling the decoction to room temperature, and centrifuging at 7000r/min to obtain supernatant as mushroom extractive solution.
(6) Pretreatment of the soybean drawing protein:
rehydration and dehydration: placing the soybean wire-drawing protein in water, fully absorbing water until the inside and the outside of the embryo are softened, placing the wire-drawing protein in a dehydrator to remove water after rehydration is complete, and repeating the process for 10 times, wherein the water content in the embryo is ensured to be 160% (relative to the weight of the soybean wire-drawing protein embryo) after dehydration is finished;
coloring: putting monascus red into 300 wt% (relative to the weight of the soybean wiredrawing protein embryo) water, stirring uniformly, putting the soybean wiredrawing protein into the dyed water for coloring for 30min, putting the colored soybean wiredrawing protein into a dehydrator for dehydrating, and ensuring that the water content in the embryo is 160% (relative to the weight of the soybean wiredrawing protein embryo) after dehydration is finished;
removing the wires: placing the colored soybean wire drawing protein in a wire removing machine for wire removing treatment;
(7) mixing raw materials:
uniformly stirring and mixing the soybean wire-drawing protein obtained in the step (6) with mushroom flavor slurry, mushroom flavor oil and mushroom extracting solution, uniformly mixing the rest materials in a material mixer, slowly scattering the mixture into a stirrer, and stirring for 7min to obtain a mixture;
(8) molding: placing the mixture in an irregular meat block forming grinding tool, wherein the thickness of each meat block is controlled by the grinding tool to be 10mm, and the weight (wet basis weight) of each meat block is 17 g;
(9) enzyme action crosslinking: placing the formed mixture in an environment with the temperature of 50 ℃ and preserving the heat for 70 min;
(10) steaming: placing the mixture in a 96 deg.C steamer, and steam heating for 25 min;
(11) cooling and demolding: cooling the steamed mixture to room temperature, and removing the grinding tool;
(12) frying: frying the cooled mixture in salad oil at 125 deg.C for 140s to obtain meat cubes;
(13) packaging, sterilizing and storing: aseptically packaging the meat blocks, sterilizing at 120 deg.C for 20min, and storing at room temperature.
Example 2
A method for preparing purely natural vegetarian meat cubes with meat flavor and taste comprises the following raw materials in parts by weight:
the method for making the pure natural vegetarian meat blocks with meat flavor and taste comprises the following steps:
(1) preparing mushroom flavor pulp:
taking 35 parts by weight of fresh hypsizygus marmoreus, 65 parts by weight of salad oil, placing the salad oil in a proper container at the temperature of 150 ℃, placing the hypsizygus marmoreus in the salad oil, placing the container in an ultrasonic and microwave combined reaction system, controlling the microwave power to be 250W and the microwave power to be 60W, and acting for 5 min; placing the materials in a chopper mixer, adjusting the rotation speed of the chopper mixer to 350r/min, and chopping for 4min to obtain mushroom flavor slurry.
(2) Preparing mushroom dices:
1) mixing and dicing: uniformly mixing 60 parts by weight of pleurotus eryngii and 40 parts by weight of white beech mushroom, and cutting into 3mm mushroom dices in a dicing machine;
2) initial enzymolysis: adding 0.1% (by mass of the mixed mushroom powder) of edible mushroom hydrolase (2000U/g) into the mixed mushroom dices, and carrying out enzymolysis for 0.2 h;
3) secondary enzymolysis: and adding 0.07% (by mass of the mixed mushroom powder) TG enzyme into the mixed mushroom dices subjected to initial enzymolysis, and performing enzymolysis for 0.5h to obtain the mushroom dices.
(3) Preparing mushroom flavor oil:
taking 30 parts by weight of fresh crab-flavor mushrooms and 15 parts by weight of fresh Hericium erinaceus, placing the fresh crab-flavor mushrooms and the fresh Hericium erinaceus in a chopping and mixing machine, and adjusting the rotating speed of the chopping and mixing machine to 300r/min for 45 s; taking 70 parts by weight of salad oil, placing the salad oil in a proper container at the temperature of 155 ℃, placing the chopped and mixed hypsizygus marmoreus into the salad oil, placing the container in an ultrasonic-microwave combined reaction system, and controlling the microwave power to be 400W and the microwave power to be 100W and the action time to be 4 min; transferring the materials to a thermal reaction kettle, controlling the temperature at 115 ℃, reacting for 25min, and performing centrifugal filtration to obtain the mushroom flavor oil.
(4) The mixed bacterial powder comprises the following components:
the mixed fungus powder is prepared by mixing 20 parts by weight of mushroom powder, 30 parts by weight of pleurotus eryngii powder, 30 parts by weight of agrocybe aegerita powder and 20 parts by weight of bolete powder.
(5) Preparing a mushroom extracting solution:
adding deionized water into mixed fungus powder according to a material-liquid ratio of 1:13, heating to 90 ℃, inactivating enzyme for 7min, cooling to 40 ℃, adding 00.25% (by mass of the mixed fungus powder) of edible fungus hydrolase (2000U/g), and performing enzymolysis for 1.5 h; steaming under 40kPa for 1.5h, cooling the decoction to room temperature, and centrifuging at 7000r/min to obtain supernatant as mushroom extractive solution.
(6) Pretreatment of the soybean drawing protein:
rehydration and dehydration: placing the soybean wire-drawing protein in water, fully absorbing water until the inside and the outside of the embryo are softened, placing the wire-drawing protein in a dehydrator to remove water after rehydration is complete, and repeating the process for 10 times, wherein after dehydration is finished, the water content in the embryo is ensured to be 150% (relative to the weight of the soybean wire-drawing protein embryo);
coloring: putting monascus red into 300 wt% (relative to the weight of the soybean wiredrawing protein embryo) water, stirring uniformly, putting the soybean wiredrawing protein into dyed water for coloring for 30min, putting the colored soybean wiredrawing protein into a dehydrator for removing water, and ensuring that the water content in the embryo is 150% (relative to the weight of the soybean wiredrawing protein embryo) after dehydration is finished;
removing the wires: placing the colored soybean wire drawing protein in a wire removing machine for wire removing treatment;
(7) mixing raw materials:
uniformly stirring and mixing the soybean wire-drawing protein obtained in the step (6) with mushroom flavor slurry, mushroom flavor oil and mushroom extracting solution, uniformly mixing the rest materials in a material mixer, slowly scattering the mixture into a stirrer, and stirring for 7min to obtain a mixture;
(8) molding: placing the mixture in an irregular meat block forming grinding tool, wherein the thickness of each meat block is controlled to be 7-10mm by the grinding tool, and the weight (wet basis weight) of each meat block is 15 g;
(9) enzyme action crosslinking: placing the formed mixture in an environment with the temperature of 50 ℃ and preserving the heat for 70 min;
(10) steaming: placing the above processed mixture in a steamer at 88 deg.C, and steam heating for 35 min;
(11) cooling and demolding: cooling the steamed mixture to room temperature, and removing the grinding tool;
(12) frying: frying the cooled mixture in salad oil at 130 deg.C for 130s to obtain vegetarian meat blocks;
(13) packaging, sterilizing and storing: aseptically packaging the meat blocks, sterilizing at 120 deg.C for 20min, and storing at room temperature.
Comparative example 1
A method for preparing purely natural vegetarian meat cubes with meat flavor and taste comprises the following raw materials in parts by weight:
the method for making the pure natural vegetarian meat blocks with meat flavor and taste comprises the following steps:
(1) pretreating mixed soybean drawing protein of raw materials:
rehydration and dehydration: placing the soybean wire-drawing protein in water, fully absorbing water until the inside and the outside of the embryo are softened, placing the wire-drawing protein in a dehydrator to remove water after rehydration is complete, and repeating the process for 6-10 times, wherein the water content in the embryo is ensured to be 180% (relative to the weight of the soybean wire-drawing protein embryo) after dehydration is finished;
coloring: putting monascus red into 300 wt% (relative to the weight of the soybean wiredrawing protein embryo) water, stirring uniformly, putting the soybean wiredrawing protein into the dyed water for coloring for 30min, putting the colored soybean wiredrawing protein into a dehydrator for dehydrating, and ensuring that the water content in the embryo is 180% (relative to the weight of the soybean wiredrawing protein embryo) after dehydration is finished;
removing the wires: placing the colored soybean wire drawing protein in a wire removing machine for wire removing treatment;
(2) mixing raw materials:
putting the soybean wire-drawing protein obtained in the step (1) into a stirrer, uniformly mixing the rest materials in a material mixer, slowly scattering the mixture into the stirrer, and stirring for 5min to obtain a mixture;
(3) molding: placing the mixture in an irregular meat block forming grinding tool, wherein the thickness of each meat block is controlled to be 7mm by the grinding tool, and the weight (wet basis weight) of each meat block is 17 g;
(4) enzyme action crosslinking: placing the formed mixture in an environment with the temperature of 45 ℃ and preserving the heat for 70 min;
(5) steaming: placing the above processed mixture in a steamer at 88 deg.C, and steam heating for 25 min;
(6) cooling and demolding: cooling the steamed mixture to room temperature, and removing the grinding tool;
(7) frying: frying the cooled mixture in salad oil at 140 deg.C for 100s to obtain meat cubes;
(8) packaging, sterilizing and storing: aseptically packaging the meat blocks, sterilizing at 120 deg.C for 20min, and storing at room temperature.
Comparative example 2
A method for preparing purely natural vegetarian meat cubes with meat flavor and taste comprises the following raw materials in parts by weight:
the method for making the pure natural vegetarian meat blocks with meat flavor and taste comprises the following steps:
(1) preparing mushroom flavor pulp:
taking 30 parts by weight of fresh hypsizygus marmoreus, taking 70 parts by weight of salad oil, placing the salad oil in a proper container at the temperature of 155 ℃, placing the hypsizygus marmoreus in the salad oil, placing the container in an ultrasonic and microwave combined reaction system, controlling the microwave power to be 200W and the microwave power to be 80W, and acting for 5 min; placing the materials in a chopper mixer, adjusting the rotation speed of the chopper mixer to 400r/min, and chopping for 5min to obtain mushroom flavor slurry.
(2) Preparing mushroom dices:
1) mixing and dicing: uniformly mixing 40 parts by weight of pleurotus eryngii and 60 parts by weight of white beech mushroom, and cutting into 4mm mushroom dices in a dicing machine;
2) initial enzymolysis: adding 0.15% (by mass of the mushroom dices) of edible fungus hydrolase (2000U/g) into the mixed mushroom dices, and carrying out enzymolysis for 0.5 h;
3) secondary enzymolysis: and adding 0.07% (by mass of the mushroom dices) of TG enzyme into the mixed mushroom dices subjected to initial enzymolysis, and performing enzymolysis for 0.5h to obtain the mushroom dices.
(3) Preparing mushroom flavor oil:
taking 20 parts by weight of fresh crab-flavor mushrooms and 10 parts by weight of fresh Hericium erinaceus, placing the fresh crab-flavor mushrooms and the fresh Hericium erinaceus in a chopping and mixing machine, and adjusting the rotating speed of the chopping and mixing machine to 300r/min for 20 s; taking 70 parts by weight of salad oil, placing the salad oil in a proper container at the temperature of 155 ℃, placing the chopped and mixed hypsizygus marmoreus into the salad oil, placing the container in an ultrasonic-microwave combined reaction system, and controlling the microwave power to be 400W and the microwave power to be 100W and the action time to be 4 min; transferring the materials to a thermal reaction kettle, controlling the temperature at 110 ℃, reacting for 25min, and performing centrifugal filtration to obtain the mushroom flavor oil.
(4) Preparing a mushroom extracting solution:
taking mixed bacterial powder, and mixing according to a material-liquid ratio of 1: 18, adding deionized water, heating to 90 ℃, inactivating enzymes for 7min, cooling to 45 ℃, adding 0.25% (by mass of the mixed fungus powder) of edible fungus hydrolase (2000U/g), and performing enzymolysis for 1.5 h; steaming under 40kPa for 1.5h, cooling the decoction to room temperature, and centrifuging at 7000r/min to obtain supernatant as mushroom extractive solution.
(5) Pretreatment of the soybean drawing protein:
rehydration and dehydration: placing the soybean wire-drawing protein in water, fully absorbing water until the inside and the outside of the embryo are softened, placing the wire-drawing protein in a dehydrator to remove water after rehydration is complete, and repeating the process for 6-10 times, wherein the water content in the embryo is ensured to be 180% (relative to the weight of the soybean wire-drawing protein embryo) after dehydration is finished;
coloring: putting monascus red into 300 wt% (relative to the weight of the soybean wiredrawing protein embryo) water, stirring uniformly, putting the soybean wiredrawing protein into the dyed water for coloring for 30min, putting the colored soybean wiredrawing protein into a dehydrator for dehydrating, and ensuring that the water content in the embryo is 180% (relative to the weight of the soybean wiredrawing protein embryo) after dehydration is finished;
removing the wires: placing the colored soybean wire drawing protein in a wire removing machine for wire removing treatment;
(6) mixing raw materials:
uniformly stirring and mixing the soybean wire-drawing protein obtained in the step (5) with mushroom flavor slurry, mushroom flavor oil and mushroom extracting solution, uniformly mixing the rest materials in a material mixer, slowly scattering the mixture into a stirrer, and stirring for 7min to obtain a mixture;
(7) molding: placing the mixture in an irregular meat block forming grinding tool, wherein the thickness of each meat block is controlled by the grinding tool to be 10mm, and the weight (wet basis weight) of each meat block is 17 g;
(8) steaming: placing the above processed mixture in a 96 deg.C steamer, and steam heating for 35 min;
(9) cooling and demolding: cooling the steamed mixture to room temperature, and removing the grinding tool;
(10) frying: frying the cooled mixture in salad oil at 140 ℃ for 140s to obtain vegetarian meat blocks;
(11) packaging, sterilizing and storing: aseptically packaging the meat blocks, sterilizing at 120 deg.C for 20min, and storing at room temperature.
Comparative example 3
A method for preparing purely natural vegetarian meat cubes with meat flavor and taste comprises the following raw materials in parts by weight:
the method for making the pure natural vegetarian meat blocks with meat flavor and taste comprises the following steps:
(1) preparing mushroom flavor pulp:
taking 40 parts by weight of fresh Hypsizygus marmoreus, taking 60 parts by weight of salad oil, placing the Hypsizygus marmoreus in the salad oil at the temperature of 140 ℃, placing the Hypsizygus marmoreus in a proper container, placing the container in an ultrasonic and microwave combined reaction system, controlling the microwave power to be 200W and the microwave power to be 40W, and acting for 5 min; placing the materials in a chopper mixer, adjusting the rotation speed of the chopper mixer to 400r/min, and chopping for 3min to obtain mushroom flavor slurry.
(2) Preparing mushroom dices:
1) mixing and dicing: uniformly mixing 40 parts by weight of pleurotus eryngii and 460 parts by weight of white beech mushroom, and cutting into 4mm mushroom dices in a dicing machine;
2) initial enzymolysis: adding 0.1% (by mass of the mixed mushroom powder) of edible mushroom hydrolase (2000U/g) into the mixed mushroom dices, and carrying out enzymolysis for 0.5 h;
3) secondary enzymolysis: adding 0.07% (by weight of mixed fungus powder) TG enzyme into the mixed fungus pieces subjected to initial enzymolysis, and performing enzymolysis for 0.5h to obtain fungus pieces
(3) Preparing mushroom flavor oil:
taking 20 parts by weight of fresh crab-flavor mushrooms and 15 parts by weight of fresh Hericium erinaceus, placing the fresh crab-flavor mushrooms and the fresh Hericium erinaceus in a chopping and mixing machine, and adjusting the rotating speed of the chopping and mixing machine to 300r/min for 20 s; taking 70 parts by weight of salad oil, placing the salad oil in a proper container at the temperature of 155 ℃, placing the chopped and mixed hypsizygus marmoreus into the salad oil, placing the container in an ultrasonic-microwave combined reaction system, and controlling the microwave power to be 400W and the microwave power to be 100W and the action time to be 4 min; transferring the materials to a thermal reaction kettle, controlling the temperature at 115 ℃, reacting for 25min, and performing centrifugal filtration to obtain the mushroom flavor oil.
(4) The mixed bacterial powder comprises the following components:
the mixed fungus powder is prepared by mixing 20 parts by weight of mushroom powder, 30 parts by weight of pleurotus eryngii powder, 30 parts by weight of agrocybe aegerita powder and 20 parts by weight of bolete powder.
(5) Preparing a mushroom extracting solution:
taking mixed bacterial powder, and mixing according to a material-liquid ratio of 1: 18, adding deionized water, heating to 90 ℃, inactivating enzymes for 5min, cooling to 40 ℃, adding 0.25% (by mass of the mixed fungus powder) of edible fungus hydrolase (2000U/g), and performing enzymolysis for 2 h; steaming under 40kPa for 1.5h, cooling the decoction to room temperature, and centrifuging at 7000r/min to obtain supernatant as mushroom extractive solution.
(6) Pretreatment of the soybean drawing protein:
rehydration and dehydration: placing the soybean wire-drawing protein in water, fully absorbing water until the inside and the outside of the embryo are softened, placing the wire-drawing protein in a dehydrator to remove water after rehydration is complete, and repeating the process for 10 times, wherein the water content in the embryo is ensured to be 160% (relative to the weight of the soybean wire-drawing protein embryo) after dehydration is finished;
coloring: putting monascus red into 300 wt% (relative to the weight of the soybean wiredrawing protein embryo) water, stirring uniformly, putting the soybean wiredrawing protein into the dyed water for coloring for 30min, putting the colored soybean wiredrawing protein into a dehydrator for dehydrating, and ensuring that the water content in the embryo is 160% (relative to the weight of the soybean wiredrawing protein embryo) after dehydration is finished;
removing the wires: placing the colored soybean wire drawing protein in a wire removing machine for wire removing treatment;
(7) mixing raw materials:
uniformly stirring and mixing the soybean wire-drawing protein obtained in the step (6) with mushroom flavor slurry, mushroom flavor oil and mushroom extracting solution, uniformly mixing the rest materials in a material mixer, slowly scattering the mixture into a stirrer, and stirring for 7min to obtain a mixture;
(8) molding: placing the mixture in an irregular meat block forming grinding tool, wherein the thickness of each meat block is controlled by the grinding tool to be 10mm, and the weight (wet basis weight) of each meat block is 17 g;
(9) enzyme action crosslinking: placing the formed mixture in an environment with the temperature of 50 ℃ and preserving the heat for 70 min;
(10) steaming: placing the mixture in a 96 deg.C steamer, and steam heating for 25 min;
(11) cooling and demolding: cooling the steamed mixture to room temperature, and removing the grinding tool;
(12) frying: frying the cooled mixture in salad oil at 125 deg.C for 140s to obtain meat cubes;
(13) packaging, sterilizing and storing: aseptically packaging the meat blocks, sterilizing at 120 deg.C for 20min, and storing at room temperature.
Example 3 product Performance testing
The meat analogue prepared in the example 1-2 of the present invention was compared with the meat analogue prepared in the comparative example 1-2 in terms of taste and flavor by 20 sensory testers, and the evaluation criteria are shown in Table 1, and the evaluation results are shown in Table 2.
TABLE 1 sensory evaluation criteria
TABLE 2 sensory evaluation results
Flavor analysis was performed on the meat broth and the meat chunks prepared in example 1 and comparative example 1 under the same conditions by the headspace solid phase microextraction method, and 23 flavors such as butyraldehyde, heptaldehyde, 1-octen-3-one, and 2, 4-decadienal among the volatile flavors that gave a meat flavor were measured, and the measurement results are shown in tables 3, 4, and 5.
Table 3: broth flavor measurement results
Table 4: example 1 flavor measurement results
Table 5: comparative example 1 flavor measurement results
The samples of example 2 and comparative example 2 were cut into 2cm × 2cm × 2cm square blocks, measured by CT3 texture analyzer (TPA), and the measurement indexes include hardness, elasticity, and chewiness, and the samples were measured at room temperature, and 3 points were randomly measured for each sample, and the average value thereof was taken.
The parameters are set as follows: using TPA texture analysis; the measurement target was 5 mm; the pretesting speed is 1 mm/s; the trigger point load is 0.07 g; the data frequency is 20 points/second; the testing speed is 2 mm/s; the probe is TA 44; the return speed was 1 mm/s; the clamp is TA-BT; the cycle number is 2; the load cell was 50 kg. The results are shown in Table 6.
Table 6: results of the analysis of texture characteristics in example 2 and comparative example 2
| Group of | Hardness (g) | Elasticity (mm) | Chewiness (mJ) |
| Example 2 | 389 | 337 | 10.6 |
| Comparative example 2 | 265 | 219 | 5.3 |
As can be seen from the table 2, the scores of the flavor and the taste of the vegetarian meat blocks prepared in the embodiment 1-2 are obviously higher than those of the vegetarian meat blocks prepared in the comparison case 1-2, and the embodiment and the comparison case 1 show that the composite use of mushroom flavor substances not only adds the spontaneous combustion meat flavor of the vegetarian meat blocks, but also can better cover the beany flavor; as can be seen from the detection of the meat-flavor volatile flavor substances in the embodiment and the comparison case, compared with the broth volatile flavor substance, the embodiment 1 is far superior to the comparison case 1 in the quantity and the intensity of the flavor substances, and further shows that the product is endowed with rich meat flavor by the addition of the purely natural mushroom flavor substances; compared with the comparative examples 2 and 3, the embodiment shows that the combination effect of the multiple materials such as the soybean wire drawing protein, the konjac powder, the modified starch, the corn starch, the whey protein, the soybean protein isolate, the carrageenan, the TG enzyme and the like and the good proportion greatly improve the chewiness, the elasticity, the mouthfeel and the like of the product, the hardness, the elasticity and the chewiness of the embodiment 2 and the comparative example 2 are measured by a texture analyzer, the result is consistent with sensory analysis, and the material combination of the invention provides the good mouthfeel of the product. According to the invention, through multiple ways of optimizing the process, changing the material formula, optimizing the enzymological conditions, compounding mushroom flavor substances and the like, the vegetarian meat block not only has good taste, but also has the flavor of a spontaneous combustion meat product.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (10)
1. The vegetarian meat with meat flavor and mouthfeel is characterized by being prepared by mixing, molding, crosslinking, steaming, demolding and frying the following raw materials:
2. the vegetarian meat according to claim 1, wherein the mushroom-flavor slurry is obtained by mixing 30 to 40 parts by weight of hypsizygus marmoreus with 60 to 70 parts by weight of salad oil, performing microwave treatment, and chopping.
3. The vegetarian meat according to claim 1, wherein the diced mushroom is obtained by mixing 40-60 parts by weight of pleurotus eryngii and 40-60 parts by weight of white beech mushroom, cutting the diced mushroom, and performing enzymolysis.
4. The vegetarian meat according to claim 1, wherein the mushroom flavor oil is prepared by mixing 20-30 parts by weight of hypsizygus marmoreus, 10-15 parts by weight of fresh hericium erinaceus and salad oil, performing microwave treatment, and performing heating reaction.
5. Vegetarian meat according to claim 1 wherein said mixed bacterial powder comprises:
20-30 parts of mushroom powder, 20-30 parts of pleurotus eryngii powder, 20-30 parts of agrocybe cylindracea powder and 20-40 parts of bolete powder.
6. The vegetarian meat according to claim 5, wherein the mushroom extracting solution is obtained by water extraction, enzymolysis and cooking of mixed mushroom powder.
7. A method for preparing vegetarian meat having meat flavor and mouthfeel according to any one of claims 1 to 6, comprising:
A) mixing soybean wiredrawing protein, mushroom flavor pulp, mushroom flavor oil, mushroom extract, konjac fine powder, modified starch, corn starch, monosodium glutamate, salt, white sugar, whey protein, soybean protein isolate, carrageenan, yeast extract, TG enzyme, coconut oil, mushroom dices and mixed mushroom powder to obtain a mixture;
B) placing the mixture in a mold, molding, heating for crosslinking, steaming, cooling and demolding to obtain a cooled and demolded mixture;
C) and frying the cooled and demoulded mixture in salad oil to obtain the vegetarian meat.
8. The preparation method according to claim 7, further comprising a pretreatment of the soy textured protein, wherein the pretreatment is specifically:
absorbing water into the soybean wiredrawing protein until the inside of the soybean wiredrawing protein embryo is softened and rehydrated, dehydrating the soybean wiredrawing protein after the rehydration is complete, and repeatedly operating until the water content in the soybean wiredrawing protein embryo is 150-180%;
placing the processed soybean wire-drawing protein in dyeing water for coloring, dehydrating, and removing wires to obtain the preprocessed soybean wire-drawing protein;
the coloring is red yeast red coloring; the coloring time is 20-30 min; the number of times of repeated operation is 6-10.
9. The preparation method according to claim 7, wherein the temperature of the heating crosslinking in the step B) is 40-50 ℃; the time is 40-70 min; the temperature of the steaming material is 88-100 ℃, and the time of steaming the material is 20-30 min;
the frying temperature in the step C) is 125-140 ℃; the frying time is 100-140 s.
10. The preparation method of claim 7, wherein the step C) is followed by aseptic packaging of the vegetarian meat, sterilization at 100-122 ℃ for 15-20 min, and storage at room temperature.
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| CN115720957A (en) * | 2022-10-08 | 2023-03-03 | 华南理工大学 | Mushroom vegetarian meat product rich in juice and preparation method thereof |
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