CN114208935A - Rice bran spiced vegetable protein vegetarian meat and preparation method thereof - Google Patents
Rice bran spiced vegetable protein vegetarian meat and preparation method thereof Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
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- A23J3/227—Meat-like textured foods
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses rice bran spiced vegetable protein vegetarian meat and a preparation method thereof, and the rice bran spiced vegetable protein vegetarian meat comprises the following raw materials and auxiliary materials: rice bran, soybean protein isolate, soybean protein, wheat gluten, paprika, cinnamon powder, star anise powder, bay leaf powder, nutmeg powder and white pepper powder. According to the invention, the rice bran spiced flavor seasoning powder is prepared by an extrusion technology, and is co-extruded and organized with the mixed powder to obtain the rice bran spiced vegetable protein vegetarian meat, the preparation process comprises two flavoring processes, so that the problem of difficult flavoring of vegetarian meat obtained by the traditional preparation process is solved. The rice bran spiced vegetable protein meat has excellent cooked meat texture, widens the application channel of the rice bran, has the characteristics of high protein, low fat and high dietary fiber, can replace the traditional spiced meat products through secondary seasoning processing, has simple process, is easy for industrial production, and has good economic benefit.
Description
Technical Field
The invention relates to the technical field of vegetable protein vegetarian meat processing, in particular to rice bran spiced vegetable protein vegetarian meat and a preparation method thereof.
Background
Soy proteins are classified by protein content (dry basis) as follows: soybean protein, protein content 50-65%; soybean protein concentrate, the protein content is 65-90%; the soybean protein isolate has a protein content of more than 90%. The soybean protein is used as the most widely applied raw material protein, and from the raw material property, because the globulin molecular chain in the protein contains more sulfur-containing amino acids, the chain is easy to open when the protein is subjected to the thermal shearing action, the molecule combination site is exposed, and the disulfide bond is further oxidized to generate the disulfide bond, so that the formation of a fiber network structure can be promoted; from the aspect of nutritional value, the intake of soy protein can improve lipid metabolism in human body and prevent the occurrence of cardiovascular diseases, while soy protein isolate and soy protein concentrate contain more essential amino acids, which enables the processed soy protein to obtain a Protein Digestibility Corrected Amino Acid Score (PDCAAS) of 1.00, comparable to animal derived foods such as meat, eggs and dairy products.
Rice bran is a by-product of rice milling, and is rich in protein (13.2-17.3%), fat (17-22.9%), crude fiber (9.5-13.2%), starch (16.1%), minerals (9.2-11.5%), and most importantly dietary fiber (27.6-33.3%). Rice bran is commonly used as animal feed, but is considered to be a waste of food resources, making it directly a vegetable protein source more efficient than converting it to an animal protein source. The rice bran dietary fiber belongs to high-quality cereal fiber, and has a content of 35% -50% in dry rice bran basis, wherein about 50% is hemicellulose. Researches show that the dietary fiber has the functions of balancing human nutrition and regulating body functions, can improve the absorption capacity of small intestines to prevent colon cancer by taking proper dietary fiber, and effectively relieves the occurrence of a plurality of modern diseases, such as hyperlipidemia, obesity, fatty liver and the like. The rice bran contains rich nutritional ingredients such as protein, fat, dietary fiber, vitamins and minerals, and contains bioactive substances such as tocotrienol, polysaccharide, inositol, ferulic acid, oryzanol, phenanthridine, IP6, etc. with effects of reducing blood pressure, blood lipid, blood sugar, blood fat, etc. and other nutritional ingredients.
The vegetable protein meat has great development potential, is easy to develop industrially by relying on the development of a high-moisture extrusion technology, and has excellent market development potential.
Therefore, it is an urgent problem to provide a novel vegetarian meat.
Disclosure of Invention
In view of the above, the invention discloses rice bran spiced vegetable protein meat and a preparation method thereof, so that the application channel of rice bran is increased, the problems that the vegetable protein meat is single in nutrient content and difficult to taste are solved, and the vegetable protein meat has good cooked meat texture and the characteristics of high protein, low fat and high dietary fiber.
In order to achieve the purpose, the invention adopts the following technical scheme: a preparation method of rice bran spiced vegetable protein vegetarian meat comprises the following steps: taking mixed powder and rice bran spiced flavor seasoning powder as raw materials, and performing high-moisture extrusion and texturization to obtain rice bran vegetable protein vegetarian meat;
by mass percentage, 80-90% of mixed powder and 10-20% of rice bran spiced seasoning powder; wherein the mixed powder is prepared from 40-45% of soybean protein isolate, 20-30% of soybean protein powder and 25-40% of wheat gluten; the rice bran spiced seasoning powder is prepared by taking rice bran and seasoning powder as raw materials and extruding and puffing.
Preferably, the rice bran spiced seasoning powder comprises, by mass, 33-54% of rice bran, 3-6% of spicy pepper powder, 4-8% of chili powder, 5-8% of pepper powder, 6-8% of cinnamon powder, 9-11% of star anise powder, 6-9% of bay leaf powder, 5-7% of nutmeg powder and 8-10% of white pepper powder.
Preferably, when preparing the rice bran spiced seasoning powder, the high-moisture extrusion texturization is realized by a double-screw extruder, and the parameters of the double-screw extruder are set as follows: the feeding temperature is 40-60 ℃, the cylinder temperature is 130-.
Preferably, a mixture of the raw material mixed powder and the rice bran spiced flavor seasoning powder is taken and processed by a double-screw extruder, and the parameters of the double-screw extruder are sequentially adjusted as follows: adjusting the solid feeding amount of the double-screw extruder to be 7-9kg/h and the liquid feeding amount to be 10-14 kg/h; the rotating speed of the screw is 280-320 r/min; regulating and controlling the barrel temperature at the tail end of the double-screw extruder to be 60 ℃, 80 ℃, 120 ℃, 140 ℃, 160 ℃ and 170 ℃ and 150 ℃ and 160 ℃ in sequence, and keeping the temperature difference between the two sections to be 10 ℃; passing through a long cooling die under high pressure conditions of mixing, heating and shearing, the cooling temperature being set at 45-60 ℃. The machine is run until the die temperature is higher than 120 ℃ and the die pressure is higher than 2.36 MPa.
On the other hand, the invention also provides rice bran spiced vegetable protein meat which is prepared by the preparation method of the rice bran spiced vegetable protein meat.
Preferably, the rice bran spiced seasoning powder comprises 80-90% of mixed powder and 10-20% of rice bran spiced seasoning powder by mass, wherein the mixed powder consists of 40-45% of soybean protein isolate, 20-30% of soybean protein powder and 25-40% of wheat gluten; the rice bran spiced seasoning powder comprises 33-54% of rice bran, 3-6% of spicy pepper powder, 4-8% of chili powder, 5-8% of pepper powder, 6-8% of cinnamon powder, 9-11% of star anise powder, 6-9% of bay leaf powder, 5-7% of nutmeg powder and 8-10% of white pepper powder.
The invention provides rice bran spiced vegetable protein vegetarian meat and a preparation method thereof, wherein the whole preparation method comprises three tasty processes, namely a one tasty process, wherein rice bran spiced seasoning powder is obtained by mixing seasonings and rice bran powder, further extruding, puffing, crushing and sieving; the rice bran spiced flavor seasoning powder and the plant protein mixed powder are jointly extruded and organized to obtain rice bran spiced vegetable protein vegetarian meat, the two flavoring processes are adopted, the prepared product contains a certain amount of dietary fiber on the basis of being rich in plant protein nutrition, the gastrointestinal absorption and digestion promotion function is realized, and meanwhile, the problem that the vegetarian meat product is difficult to flavor is solved; the vegetable protein meat can be further seasoned to prepare meat-like products such as halogen-flavor chicken nuggets, halogen-flavor beef fillets and the like, which is the last tasty process.
The rice bran spiced vegetable protein meat provided by the invention has excellent cooked meat texture, has the characteristics of high protein, low fat and high dietary fiber, has lower cost than the traditional spiced products, is simple in process, and has good economic benefit.
It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory only and are not restrictive of the disclosure.
Drawings
The accompanying drawings, which are incorporated in and constitute a part of this specification, illustrate embodiments consistent with the invention and together with the description, serve to explain the principles of the invention.
In order to more clearly illustrate the embodiments or technical solutions in the prior art of the present invention, the drawings used in the description of the embodiments or prior art will be briefly described below, and it is obvious for those skilled in the art that other drawings can be obtained based on these drawings without creative efforts.
FIG. 1 is a process flow chart of a preparation method of rice bran spiced vegetable protein meat according to an embodiment of the disclosure;
FIG. 2 is a sample of rice bran spiced vegetable protein meat prepared in examples 1 and 2 of the present disclosure;
FIG. 3 is a sample of vegetable protein meat prepared according to comparative example 3 of the present disclosure;
FIG. 4 is a microscopic view of a vegetable protein meat prepared in comparative example 1 of the present invention;
fig. 5 is a microscopic structure view of rice bran spiced vegetable protein meat prepared in example 2.
Detailed Description
Reference will now be made in detail to the exemplary embodiments, examples of which are illustrated in the accompanying drawings. When the following description refers to the accompanying drawings, like numbers in different drawings represent the same or similar elements unless otherwise indicated. The embodiments described in the following exemplary embodiments do not represent all embodiments consistent with the present invention. Rather, they are merely examples of systems consistent with certain aspects of the invention, as detailed in the appended claims.
In order to enrich the types of vegetable protein vegetarian meat in the prior art, the embodiment provides rice bran spiced vegetable protein vegetarian meat and a preparation method thereof, mixed powder and rice bran spiced seasoning powder are used as raw materials, and the rice bran vegetable protein vegetarian meat is obtained through high-moisture extrusion and organization; by mass percentage, 80-90% of mixed powder and 10-20% of rice bran spiced seasoning powder; wherein the mixed powder is prepared from 40-45% of soybean protein isolate, 20-30% of soybean protein powder and 25-40% of wheat gluten; the rice bran spiced seasoning powder is prepared by taking rice bran and seasoning powder as raw materials and extruding and puffing.
The preparation process of the rice bran spiced vegetable protein vegetarian meat comprises three main spiced flavor entering processes, namely a primary strengthening flavor entering process for preparing rice bran spiced flavor seasoning powder by adopting an extrusion puffing technology, a secondary strengthening flavor entering process for preparing vegetable protein vegetarian meat by adopting high-moisture extrusion texturization and a tertiary strengthening flavor entering process for subsequently using a vegetable protein vegetarian meat base material for preparing a meat-like product.
A preparation method of rice bran spiced seasoning powder comprises the following steps of: 3-6% of paprika powder, 4-8% of chilli powder, 5-8% of paprika powder, 6-8% of cinnamon powder, 9-11% of star anise powder, 6-9% of bay leaf powder, 5-7% of nutmeg powder, 8-10% of white pepper powder and 33-54% of rice bran are mixed uniformly after being prepared according to the proportion, and parameters of a double-screw extruder are set: the feeding temperature is 40-60 ℃, the cylinder temperature is 130-. The preparation process is regarded as a primary flavoring process of the rice bran spiced vegetable protein vegetarian meat.
Mixing the raw material mixed powder and the rice bran spiced flavor seasoning powder to obtain a mixture, and processing the mixture by a double-screw extruder to finally obtain rice bran vegetable protein meat; wherein the mixed powder accounts for 80-90% by mass, and the rice bran spiced seasoning powder accounts for 10-20% by mass; wherein the mixed powder is prepared from 40-45% of soybean protein isolate, 20-30% of soybean protein powder and 25-40% of wheat gluten in percentage by mass.
Treating the mixture by a double-screw extruder, namely performing secondary flavoring process of the spiced vegetable protein vegetarian meat, which specifically comprises the following steps:
step 1: adjusting the solid feeding amount of the double-screw extruder to be 7-9kg/h and the liquid feeding amount to be 10-14 kg/h;
step 2: adjusting the screw rotating speed of the double-screw extruder to be 280-320 r/min;
and step 3: regulating and controlling the barrel temperature at the tail end of the double-screw extruder to be 60 ℃, 80 ℃, 120 ℃, 140 ℃, 160 ℃ and 170 ℃ and 150 ℃ and 160 ℃ in sequence, and keeping the temperature difference between the two sections to be 10 ℃;
and 4, step 4: passing through a long cooling die under high pressure conditions of mixing, heating and shearing, the cooling temperature being set at 45-60 ℃. The machine is operated until the temperature of the die orifice is more than 120 ℃ and the pressure of the die orifice is more than 2.36Mpa, so as to prepare the rice bran spiced vegetable protein meat.
Finally, the prepared rice bran vegetable protein vegetarian meat can be seasoned again and then shaped, packaged, disinfected and sterilized to be made into meat-like products such as vegetarian meat cakes, vegetarian meat balls, vegetarian meat blocks and the like.
The soybean protein in the vegetable protein vegetarian meat prepared by the embodiment belongs to complete vegetal protein, is mixed with rice bran to be organized into vegetarian meat with similar cooked meat texture, contains a certain amount of rice bran dietary fiber, and can better promote the absorption and utilization of intestines and stomach. On the other hand, the application channel of the rice bran can be increased, the problems that the vegetable protein meat is single in nutrient content, difficult to taste and the like are solved, and the rice bran halogen-flavor vegetable protein meat has good cooked meat texture and the characteristics of high protein, low fat and high dietary fiber.
The invention will now be further illustrated with reference to specific examples, which are not intended to limit the scope of the invention.
Example 1:
preparing rice bran spiced seasoning powder: 3% of paprika powder, 4% of chilli powder, 5% of paprika powder, 6% of cinnamon powder, 11% of star anise powder, 9% of bay leaf powder, 7% of nutmeg powder, 10% of white pepper powder and 45% of rice bran, and the method is characterized by comprising the following steps: feeding at 40 deg.C, barrel temperature 140 deg.C, rotation speed 180r/min, material moisture 25%, extruding and puffing with twin screw, pulverizing, and sieving with 100 mesh sieve to obtain rice bran spiced flavoring powder.
Mixing 82% of mixed powder (40% of soybean protein isolate, 25% of soybean protein and 35% of wheat gluten) and 18% of rice bran spiced seasoning powder serving as raw materials to obtain a mixture, and treating the mixture by using a double-screw extruder, wherein the solid feeding amount of the double-screw extruder is adjusted to be 8.5kg/h and the liquid feeding amount of the double-screw extruder is adjusted to be 12 kg/h; adjusting the screw rotating speed of the double-screw extruder to 300 rpm; regulating the barrel temperature at the tail end of the double-screw extruder to 60 ℃, 70 ℃, 110 ℃, 145 ℃, 165 ℃ and 155 ℃ in sequence; passing through long cooling mold (cooling temperature 60 deg.C), mold mouth temperature > 120 deg.C, and mold mouth pressure > 2.36Mpa under mixing, heating and shearing high pressure conditions to obtain vegetable protein meat containing rice bran; the total dietary fiber content of the vegetarian meat is further determined to be 16.52%, the sensory score of the vegetarian meat is comprehensively 80.8 points, and the flavor evaluation is 8.8 points.
Example 2:
preparing rice bran spiced seasoning powder: 6% of paprika powder, 8% of chilli powder, 7% of paprika powder, 6% of cinnamon powder, 9% of star anise powder, 9% of bay leaf powder, 5% of nutmeg powder, 8% of white pepper powder and 42% of rice bran, and the method is characterized by comprising the following steps: feeding at 40 deg.C, barrel temperature 140 deg.C, rotation speed 160r/min, material water content of 20%, extruding and puffing with twin screw, pulverizing, and sieving with 100 mesh sieve to obtain rice bran spiced flavoring powder.
Mixing 90% of mixed powder (40% of soybean protein isolate, 25% of soybean protein and 35% of wheat gluten) and 10% of rice bran spiced seasoning powder. Adjusting the solid feeding amount of the double-screw extruder to be 9kg/h and the liquid feeding amount to be 10.5 kg/h; adjusting the screw rotating speed of the double-screw extruder to 280 r/min; regulating the barrel temperature at the tail end of the double-screw extruder to 60 ℃, 70 ℃, 110 ℃, 145 ℃, 160 ℃ and 150 ℃ in sequence; passing through long cooling mold (cooling temperature 60 deg.C), mold mouth temperature > 120 deg.C, and mold mouth pressure > 2.36Mpa under mixing, heating and shearing high pressure conditions to obtain vegetable protein meat containing rice bran; further determining that the total dietary fiber content of the vegetarian meat is 15.79 percent, the sensory score of the vegetarian meat is 81.0 points, and the flavor is 9.1 points.
Comparative example 1:
taking mixed powder (40% of soybean protein isolate, 30% of soybean protein and 30% of wheat gluten) as a raw material, and adjusting the solid feeding amount to be 9kg/h and the liquid feeding amount to be 10.5kg/h of a double-screw extruder; adjusting the screw rotating speed of the double-screw extruder to 280 r/min; regulating the barrel temperature at the tail end of the double-screw extruder to 60 ℃, 70 ℃, 110 ℃, 145 ℃, 160 ℃ and 150 ℃ in sequence; passing through long cooling mold (cooling temperature 60 deg.C), mold mouth temperature > 120 deg.C, and mold mouth pressure > 2.36Mpa under mixing, heating and shearing high pressure conditions to obtain vegetable protein meat containing rice bran; further, the total dietary fiber content of the vegetarian meat is determined to be 10.79 percent, the sensory score of the vegetarian meat is 69.0 points comprehensively, and the flavor is 5.2 points.
TABLE 1 sensory evaluation table for rice bran vegetable protein meat of the present invention
Note: the items of the sensory analysis were the degree of splitting (coefficient 0.2), color (coefficient 0.2), appearance (coefficient 0.1), taste (coefficient 0.2) and flavor (coefficient 0.3), respectively, and each item was divided into 10 points. The sensory evaluation criteria are detailed in table 3, and the sensory score calculation formula of the extruded and textured product is as follows:
the fresh rice bran can achieve the purposes of inactivating lipase, stabilizing the rice bran and prolonging the storage period under the action of high temperature, high pressure and high shear force of an extrusion puffing machine by using an extrusion puffing method; meanwhile, the extruded and puffed rice bran can be combined with various seasonings to form the seasoning powder with the marinating flavor. Further, the method can be used for producing vegetable protein meat to solve the problems of single nutrition and difficult taste in the existing processing process.
As shown in figure 1, the invention enriches the nutrition of vegetarian meat products by adding rice bran dietary fiber, prepares rice bran spiced flavor powder by an extrusion puffing technology, and introduces rice bran: the application channel of the rice bran can be widened, the rice bran generated in the rice processing process can be used as animal feed in the conventional method in the prior art, substances with high nutritional potential in the rice bran are ignored, and the rice bran dietary fibers, bioactive substances (ferulic acid, oryzanol and the like) in the rice bran and the like are not fully utilized. Comparing fig. 4 and 5, it can be seen that the vegetable protein meat added with rice bran has increased gaps in the inner network structure, which can provide attachment sites for more flavor substances, thereby facilitating the re-seasoning process. As can be seen from tables 2 and 3, the rice bran spiced seasoning powder has the effect of increasing the flavor components of vegetable protein vegetarian meat, and has the effects of flavoring and enriching nutrition to a certain extent, while the vegetable protein vegetarian meat without the rice bran spiced seasoning powder has no key spiced flavor components and has obvious beany flavor, so that the rice bran spiced seasoning powder is lower in flavor score than those of examples 1 and 2, and further influences the score of overall sensory evaluation.
TABLE 2 sensory evaluation Table for vegetable protein meat prepared by comparative example 1 and examples 1 and 2
Table 3 table of key flavor components of rice bran spiced vegetable protein meat prepared in comparative example 1 and examples 1 and 2
Other embodiments of the invention will be apparent to those skilled in the art from consideration of the specification and practice of the invention disclosed herein. This application is intended to cover any variations, uses, or adaptations of the invention following, in general, the principles of the invention and including such departures from the present disclosure as come within known or customary practice within the art to which the invention pertains. It is intended that the specification and examples be considered as exemplary only, with a true scope and spirit of the invention being indicated by the following claims.
It will be understood that the invention is not limited to the precise arrangements described above and shown in the drawings and that various modifications and changes may be made without departing from the scope thereof. The scope of the invention is limited only by the appended claims.
Claims (6)
1. A preparation method of rice bran spiced vegetable protein vegetarian meat is characterized by comprising the following steps: taking mixed powder and rice bran spiced flavor seasoning powder as raw materials, and performing high-moisture extrusion and texturization to obtain rice bran vegetable protein vegetarian meat;
by mass percentage, 80-90% of mixed powder and 10-20% of rice bran spiced seasoning powder; wherein the mixed powder is prepared from 40-45% of soybean protein isolate, 20-30% of soybean protein powder and 25-40% of wheat gluten; the rice bran spiced seasoning powder is prepared by taking rice bran and seasoning powder as raw materials and extruding and puffing.
2. The preparation method of the rice bran spiced vegetable protein vegetarian meat as claimed in claim 1, wherein the rice bran spiced seasoning powder comprises, by mass, 33-54% of rice bran, 3-6% of pepper powder, 4-8% of chili powder, 5-8% of paprika powder, 6-8% of cinnamon powder, 9-11% of star anise powder, 6-9% of bay leaf powder, 5-7% of nutmeg powder and 8-10% of white pepper powder.
3. The method for preparing rice bran spiced vegetable protein meat as claimed in claim 2, wherein the high moisture extrusion texturization is achieved by a twin screw extruder, and the parameters of the twin screw extruder are set as follows: the feeding temperature is 40-60 ℃, the cylinder temperature is 130-.
4. The preparation method of the rice bran spiced vegetable protein vegetarian meat as claimed in claim 1, wherein a mixture of the raw material mixed powder and the rice bran spiced seasoning powder is taken and processed by a twin-screw extruder, and parameters of the twin-screw extruder are sequentially adjusted as follows: adjusting the solid feeding amount of the double-screw extruder to be 7-9kg/h and the liquid feeding amount to be 10-14 kg/h; the rotating speed of the screw is 280-320 r/min; regulating and controlling the barrel temperature at the tail end of the double-screw extruder to be 60 ℃, 80 ℃, 120 ℃, 140 ℃, 160 ℃ and 170 ℃ and 150 ℃ and 160 ℃ in sequence, and keeping the temperature difference between the two sections to be 10 ℃; passing through a long cooling die under high pressure conditions of mixing, heating and shearing, the cooling temperature being set at 45-60 ℃. The machine is run until the die temperature is higher than 120 ℃ and the die pressure is higher than 2.36 MPa.
5. A rice bran spiced vegetable protein meat, which is obtained by the method for preparing the rice bran spiced vegetable protein meat of any one of claims 1 to 4.
6. The rice bran spiced vegetable protein meat as claimed in claim 5, which comprises, by mass, 80-90% of mixed powder and 10-20% of rice bran spiced seasoning powder, wherein the mixed powder consists of 40-45% of soybean protein isolate, 20-30% of soybean protein powder and 25-40% of gluten powder; the rice bran spiced seasoning powder comprises 33-54% of rice bran, 3-6% of spicy pepper powder, 4-8% of chili powder, 5-8% of pepper powder, 6-8% of cinnamon powder, 9-11% of star anise powder, 6-9% of bay leaf powder, 5-7% of nutmeg powder and 8-10% of white pepper powder.
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