CN114287512A - Plant-based crispy meat and preparation method thereof - Google Patents
Plant-based crispy meat and preparation method thereof Download PDFInfo
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- CN114287512A CN114287512A CN202210008477.9A CN202210008477A CN114287512A CN 114287512 A CN114287512 A CN 114287512A CN 202210008477 A CN202210008477 A CN 202210008477A CN 114287512 A CN114287512 A CN 114287512A
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Images
Abstract
The invention provides plant-based small crisp meat and a preparation method thereof, belonging to the technical field of food processing, wherein the plant-based small crisp meat comprises the following raw materials: the soybean protein sauce comprises soybean tissue protein, soybean protein isolate, vegetable oil, water, compound gum and seasonings, wherein the compound gum comprises carrageenan, linseed gum and xanthan gum. According to the invention, the compound gum of flaxseed gum, carrageenan and xanthan gum and the soybean protein isolate are crosslinked to form a viscoelastic slurry auxiliary material, the slurry auxiliary material and the soybean tissue protein are compounded, the space structure provided by the soybean tissue protein is fully occupied, the properties, the gel capacity, the thermal stability and the water holding capacity of the soybean tissue protein are obviously improved, the water and oil retention of the plant-based crisp meat during frying and storage are further improved, the texture and the taste of the plant-based crisp meat are ensured, and the plant-based crisp meat is closer to the fresh and succulent of real meat.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to plant-based crispy pork and a preparation method thereof.
Background
The crisp pork is a traditional dish in Henan, Shaanxi and other places, the traditional preparation method is to cut pork/chicken into strips, pickle, slurry and fry, and the crisp pork/chicken has the characteristics of ruddy color and luster and oily but not greasy taste, and is deeply loved by people. The main materials of the traditional small crisp meat are livestock meat, the meat has high cholesterol content and contains a large amount of saturated fatty acid, and the substances can increase the risk of suffering from arteriosclerosis and heart diseases along with the large intake of a human body.
The plant source protein has rich essential amino acid content and the nutritive value is equivalent to that of animal protein. At present, researchers aim to produce a product which is more nutritional and healthy than the traditional small crisp meat by adding plant source protein into the small crisp meat in different proportions. For example, chinese patent CN113412873A discloses a method for preparing animal and plant double protein crisp meat base material by high-humidity extrusion process, the main raw materials include myofibrillar protein extracted from edible livestock meat, soybean protein isolate, edible starch, vegetable oil, flavoring agent and cross-linking auxiliary agent. The method can retain part of animal protein, although soybean protein isolate is added. In addition, the prior art also discloses vegetarian meat products which are similar to the small crisp meat and completely take vegetable protein as raw materials, for example, Chinese patent CN201710847541.1 discloses a spicy and hot vegetarian beef and a preparation method thereof, and particularly, the taste of the small crisp meat required by the product can be achieved by properly proportioning soybean protein isolate emulsion paste and rehydrated wire-drawing protein and properly adjusting process parameters. However, the product has a great loss of water and grease in the frying and storage processes and poor water and oil retention performance, thereby causing great influence on the taste of the product.
Disclosure of Invention
In view of the above, the invention aims to provide the plant-based crispy meat and the preparation method thereof.
The invention provides plant-based crispy pork which comprises the following raw materials: soybean tissue protein, soybean protein isolate, vegetable oil, water, compound gum and seasoning, wherein the compound gum comprises carrageenan, flaxseed gum and xanthan gum; (ii) a In the compound gum, the mass ratio of carrageenan, flaxseed and xanthan gum is (1-5): (0.2-1): (0.2-3).
Preferably, the plant-based crisp meat comprises the following raw materials in parts by weight: 18-22 parts of soybean tissue protein, 3-5 parts of soybean protein isolate, 15-18 parts of vegetable oil, 19-22 parts of water, 6-8 parts of seasoning, 1-3 parts of carrageenan, 0.2-1 part of flaxseed gum and 0.2-1 part of xanthan gum.
Preferably, the flavoring comprises spice powder; the spice powder comprises modified starch.
The invention also provides a preparation method of the plant-based crispy meat, which comprises the following steps:
1) rehydrating the soybean tissue protein, removing water, and removing the silk to obtain the soybean tissue protein silk;
2) mixing soybean protein isolate, water, vegetable oil, carrageenan, flaxseed gum and xanthan gum to obtain a slurry auxiliary material;
3) mixing the pasty auxiliary material, the vegetable oil, the seasoning and the textured soybean protein filaments to obtain a mixture;
4) pressing and forming the mixture, frying and freezing to obtain the plant-based crispy meat;
there is no chronological restriction between step 1) and step 2).
Preferably, in step 1), the rehydration comprises: soaking soybean tissue protein in water until the soybean tissue protein has no hard core; the temperature of the water is 0-4 ℃.
Preferably, in step 1), the moisture removing means includes a squeezing process, and the squeezing process includes: squeezing the rehydrated soybean tissue protein to dry, so that the wet weight of the rehydrated soybean tissue protein is 2.7-2.8 times of the weight of the soybean tissue protein before rehydration.
Preferably, in the step 1), the width of the textured soybean protein filaments is 2-3 mm; the length of the textured soybean protein filaments is 3-5 cm.
Preferably, in step 2), mixing the soy protein isolate, water, vegetable oil, carrageenan, flaxseed gum, and xanthan gum comprises: firstly, mixing carrageenan, flaxseed gum and xanthan gum with water to obtain a first mixture, and secondly, mixing the first mixture, the soy protein isolate and the vegetable oil; the temperature of the water is 0-4 ℃.
Preferably, in the step 4), the frying temperature is 120-130 ℃; and the frying time is 2-3 min.
The invention provides plant-based crispy pork which comprises the following raw materials: the soybean protein sauce comprises soybean tissue protein, soybean protein isolate, vegetable oil, water, compound gum and seasonings, wherein the compound gum comprises carrageenan, linseed gum and xanthan gum. According to the invention, the compound gum of flaxseed gum, carrageenan and xanthan gum and the soybean protein isolate are crosslinked to form a sticky and elastic slurry auxiliary material, the slurry auxiliary material and the soybean tissue protein are compounded, the space structure provided by the soybean tissue protein is fully occupied, the properties, the gel capacity, the thermal stability and the water retention property of the soybean tissue protein are obviously improved, the water retention and the oil retention of the plant-based crispy meat are further improved, the texture and the taste of the plant-based crispy meat are ensured, and the vegetable-based crispy meat is closer to the fresh, tender and succulent of real meat. In addition, the soybean tissue protein can improve the fat content and the moisture content of the product, so that the texture and the mouthfeel of the plant-based crispy meat are greatly improved.
Drawings
FIG. 1 shows the state of the slurry auxiliary material in test example 1;
FIG. 2 is a drawing showing the filament detachment in test example 1;
FIG. 3 shows the filling state of test example 1;
FIG. 4 shows a state after pre-frying in test example 1;
FIG. 5 shows the results of elasticity measurements of the finished products of the blank and the control of test example 2;
FIG. 6 shows hardness measurement results of the blank and the control in test example 2.
Detailed Description
The invention provides plant-based crispy pork which comprises the following raw materials: soybean tissue protein, soybean protein isolate, vegetable oil, water, compound gum and seasoning, wherein the compound gum comprises carrageenan, flaxseed gum and xanthan gum; in the compound gum, the mass ratio of carrageenan, flaxseed and xanthan gum is (1-5): (0.2-1): (0.2-3).
In the present invention, the vegetable oil is preferably soybean oil.
In the present invention, the seasoning preferably comprises a spice powder; the spice powder preferably comprises modified starch; the mass percentage of the spice powder in the flavoring is preferably 50-70%.
In the invention, the soybean tissue protein is preferably obtained by extruding and puffing low-temperature defatted soybean meal and is from Shenzhen zilian food Co.
In the present invention, the plant-based crispy meat preferably comprises the following raw materials in parts by weight: 18-22 parts of soybean tissue protein, 3-5 parts of soybean protein isolate, 15-18 parts of vegetable oil, 19-22 parts of water, 6-8 parts of seasoning, 1-3 parts of carrageenan, 0.2-1 part of flaxseed gum and 0.2-1 part of xanthan gum.
In the invention, the seasoning powder is preferably purchased from Shenzhen zilian food Co.
In the present invention, the raw material of the plant-based crispy meat preferably further comprises a food additive; the food additive preferably comprises a pigment.
The invention also provides a preparation method of the plant-based crispy meat, which comprises the following steps:
1) rehydrating the soybean tissue protein, removing water, and removing the silk to obtain the soybean tissue protein silk;
2) mixing soybean protein isolate, water, vegetable oil, carrageenan, flaxseed gum and xanthan gum to obtain a slurry auxiliary material;
3) mixing the pasty auxiliary material, the vegetable oil, the seasoning and the textured soybean protein filaments to obtain a mixture;
4) pressing and forming the mixture, frying and freezing to obtain the plant-based crispy meat;
there is no chronological restriction between step 1) and step 2).
The invention rehydrates the soybean tissue protein, removes water and tears to obtain the soybean tissue protein.
In the present invention, the rehydration preferably comprises: soaking soybean tissue protein in water until the soybean tissue protein has no hard core; the temperature of the water is 0-4 ℃.
In the present invention, the means for removing moisture preferably comprises wringing, and the wringing preferably comprises: squeezing the rehydrated soybean tissue protein to dry, so that the wet weight of the rehydrated soybean tissue protein is 2.7-2.8 times of the weight of the soybean tissue protein before rehydration.
In the present invention, the wire detaching preferably includes: removing the silk from the rehydrated and squeezed soybean tissue protein for 2-3 min under the condition of the rotating speed of 800 rpm; the equipment adopted for the wire splitting is preferably a Keyward KVC30 chef machine. In the present invention, said soybean histones are preferably from Shenzhen zijili food GmbH; the soybean tissue protein after water is squeezed is in a block shape, and the specification is 3-5 cm x 3-5 cm. In the invention, the textured soybean protein filaments are filamentous, and the width of the textured soybean protein filaments is preferably 2-3 mm; the length of the textured soybean protein filaments is preferably 3-5 cm.
The invention mixes the soybean protein isolate, water, vegetable oil, carrageenan, flaxseed gum and xanthan gum to obtain the pasty auxiliary material.
In the present invention, mixing the soy protein isolate, water, vegetable oil, carrageenan, flaxseed gum and xanthan gum preferably comprises: firstly, mixing carrageenan, flaxseed gum and xanthan gum with water to obtain a first mixture, and secondly, mixing the first mixture, the soy protein isolate and the vegetable oil; the temperature of the water is 0-4 ℃.
In the present invention, the first mixing is preferably performed by stirring; the time for the first mixing is preferably 3-4 min; the second mixing mode is preferably chopping mixing; the rotation speed of the second mixing is preferably 500-800 rpm, and more preferably 600 rpm; the time of the second mixing is preferably 4-5 min. The chopping parameters and time of the invention are the optimal chopping state. In the invention, the chopping can ensure that the polysaccharide solution subjected to the first mixing is mixed with the soybean protein isolate and the grease more uniformly to form a more compact gel network structure, so that more oil and water can be fixed, and the water retention and oil retention of the oil and water are improved.
After the soybean tissue protein filaments and the pasty auxiliary material are obtained, the invention mixes the pasty auxiliary material, the vegetable oil, the seasoning and the soybean tissue protein filaments to obtain a mixture.
In the present invention, the mixing the auxiliary material in a paste form, the vegetable oil, the seasoning, and the textured soy protein filaments includes: mixing the pasty auxiliary material, the vegetable oil, the seasoning and the spice powder for the third time to obtain a third mixture, and mixing the third mixture and the textured soybean protein filaments for the fourth time. In the present invention, the third mixing and the fourth mixing are preferably stirring mixing, respectively; the time for the third mixing and the fourth mixing is not particularly limited, and the mixing is uniform.
After the mixture is obtained, the mixture is pressed, formed, fried and frozen to obtain the plant-based crispy meat.
In the invention, the frying temperature is preferably 120-130 ℃; the frying time is preferably 2-3 min.
The technical solution of the present invention will be clearly and completely described below with reference to the embodiments of the present invention.
Example 1
In the embodiment, the components and the mass of each component during the mixing of the plant-based crispy meat are 20kg of soybean tissue protein, 4kg of soybean protein isolate, 16kg of vegetable oil, 20kg of water, 4.5kg of spice powder, 2.2kg of seasoning, 1kg of carrageenan, 0.2kg of flaxseed gum and 0.2kg of xanthan gum.
The preparation method comprises the following steps:
(1) rehydration of soybean tissue protein
Soaking dried block soybean tissue protein in ice water at 4 deg.C for 30min until the tissue protein is soft and has no hard core, and rinsing with clear water for 1 time.
(2) Wringing and shredding
Pouring the tissue protein raw material obtained in the step (1) into a gauze bag, and squeezing the gauze bag to dry the gauze bag so that the wet weight of the gauze bag is 2.7-2.8 times of the dry weight of the gauze bag; weighing 20kg of rehydrated soybean tissue protein, pouring the rehydrated soybean tissue protein into an iron blade for a silk removing machine to remove silk at a low speed of 800rpm, removing the silk to a regular silk shape with an average width of 2-3 mm for 2min, and taking out for later use.
(3) Blending
Weighing 20kg of ice water at 4 ℃, 1kg of carrageenan, 0.2kg of flaxseed gum and 0.2kg of xanthan gum, stirring for 3-4 min to obtain a polysaccharide solution, adding 4kg of soybean protein isolate and 4kg of vegetable oil, chopping and stirring for 4-5 min at the rotation speed of 600rpm, and fully emulsifying to obtain a slurry auxiliary material; weighing 4.5kg of spice powder and 2.2kg of seasoning, and fully and uniformly mixing to obtain the powdery auxiliary material.
(4) Mixing and stirring
Pouring the pasty auxiliary material obtained in the step (3) into a stirrer, then pouring powdery auxiliary material and 12kg of vegetable oil, and stirring for 30s until the mixture is uniform; and (3) then pouring the regular filamentous tissue protein obtained in the step (2), continuously stirring at a high speed for 3min, and taking out for later use after uniform stirring.
(5) Press forming
And (5) pressing and shaping the mixture obtained in the step (4) according to 10g each.
(6) Frying in oil
Putting the formed stuffing obtained in the step (5) into an oil pan, and keeping the formed stuffing and the oil at the temperature of 120-130 ℃ for 2min
(7) Quick freezing and vacuum packaging
And (4) quickly freezing the cured plant-based small crisp meat obtained in the step (6) in a quick freezing warehouse at the temperature of minus 25 ℃ for 30min, quickly cooling the temperature inside and outside the product to minus 12 ℃, vacuumizing and packaging to obtain a finished product, and preserving in a cold warehouse at the temperature of minus 12 ℃.
Example 2
In the embodiment, the components and the mass of each component during the mixing of the plant-based crispy meat are 18kg of soybean tissue protein, 4kg of soybean protein isolate, 16kg of vegetable oil, 19kg of water, 4kg of spice powder, 2kg of seasoning, 2kg of carrageenan, 0.4kg of flaxseed gum and 0.3kg of xanthan gum.
The preparation method comprises the following steps:
(1) rehydration of soybean tissue protein
Soaking dried block soybean tissue protein in ice water at 4 deg.C for 30min until the tissue protein is soft and has no hard core, and rinsing with clear water for 1 time.
(2) Wringing and shredding
Pouring the tissue protein raw material obtained in the step (1) into a gauze bag, and squeezing the gauze bag to dry the gauze bag so that the wet weight of the gauze bag is 2.7-2.8 times of the dry weight of the gauze bag; weighing 18kg of rehydrated soybean tissue protein, pouring the rehydrated soybean tissue protein into an iron blade for a silk removing machine to remove silk at a low speed of 800rpm, removing the silk to a regular silk shape with an average width of 2-3 mm for 2min, and taking out for later use.
(3) Blending
Weighing 19kg of ice water at 4 ℃, 2kg of carrageenan, 0.4kg of flaxseed gum and 0.3kg of xanthan gum, stirring for 3-4 min to obtain a polysaccharide solution, adding 4kg of isolated soy protein and 4kg of vegetable oil, chopping and stirring for 4-5 min at the rotation speed of 600rpm, and fully emulsifying to obtain a slurry auxiliary material; weighing 4kg of spice powder and 2kg of seasoning, and fully and uniformly mixing to obtain the powdery auxiliary material.
(4) Mixing and stirring
Pouring the pasty auxiliary material obtained in the step (3) into a stirrer, then pouring powdery auxiliary material and 12kg of vegetable oil, and stirring for 30s until the mixture is uniform; and (3) then pouring the regular filamentous tissue protein obtained in the step (2), continuously stirring at a high speed for 3min, and taking out for later use after uniform stirring.
(5) Press forming
And (5) pressing and shaping the mixture obtained in the step (4) according to 10g each.
(6) Frying in oil
Putting the formed stuffing obtained in the step (5) into an oil pan, and keeping the formed stuffing and the oil at the temperature of 120-130 ℃ for 2min
(7) Quick freezing and vacuum packaging
And (4) quickly freezing the cured plant-based small crisp meat obtained in the step (6) in a quick freezing warehouse at the temperature of minus 25 ℃ for 30min, quickly cooling the temperature inside and outside the product to minus 12 ℃, vacuumizing and packaging to obtain a finished product, and preserving in a cold warehouse at the temperature of minus 12 ℃.
Example 3
In the embodiment, the components and the mass of each component during the mixing of the plant-based crispy meat are 21kg of soybean tissue protein, 5kg of soybean protein isolate, 18kg of vegetable oil, 22kg of water, 5kg of spice powder, 2.5kg of seasoning, 3kg of carrageenan, 0.6kg of flaxseed gum and 0.5kg of xanthan gum.
The preparation method comprises the following steps:
(1) rehydration of soybean tissue protein
Soaking dried block soybean tissue protein in ice water at 4 deg.C for 30min until the tissue protein is soft and has no hard core, and rinsing with clear water for 1 time.
(2) Wringing and shredding
Pouring the tissue protein raw material obtained in the step (1) into a gauze bag, and squeezing the gauze bag to dry the gauze bag so that the wet weight of the gauze bag is 2.7-2.8 times of the dry weight of the gauze bag; weighing 20kg of rehydrated soybean tissue protein, pouring the rehydrated soybean tissue protein into an iron blade for a silk removing machine to remove silk at a low speed of 800rpm, removing the silk to a regular silk shape with an average width of 2-3 mm for 2min, and taking out for later use.
(3) Blending
Weighing 22kg of ice water at 4 ℃, 3kg of carrageenan, 0.6kg of flaxseed gum and 0.5kg of xanthan gum, stirring for 3-4 min to obtain a polysaccharide solution, adding 4kg of soybean protein isolate and 4kg of vegetable oil, chopping and stirring for 4-5 min at the rotation speed of 600rpm, and fully emulsifying to obtain a slurry auxiliary material; weighing 5kg of spice powder and 2.5kg of seasoning, and fully and uniformly mixing to obtain the powdery auxiliary material.
(4) Mixing and stirring
Pouring the pasty auxiliary material obtained in the step (3) into a stirrer, then pouring powdery auxiliary material and 14kg of vegetable oil, and stirring for 30s until the mixture is uniform; and (3) then pouring the regular filamentous tissue protein obtained in the step (2), continuously stirring at a high speed for 3min, and taking out for later use after uniform stirring.
(5) Press forming
And (5) pressing and shaping the mixture obtained in the step (4) according to 10g each.
(6) Frying in oil
And (3) placing the formed stuffing obtained in the step (5) into an oil pan, and keeping the formed stuffing and the oil at the temperature of 120-130 ℃ for 2 min.
(7) Quick freezing and vacuum packaging
And (4) quickly freezing the cured plant-based small crisp meat obtained in the step (6) in a quick freezing warehouse at the temperature of minus 25 ℃ for 30min, quickly cooling the temperature inside and outside the product to minus 12 ℃, vacuumizing and packaging to obtain a finished product, and preserving in a cold warehouse at the temperature of minus 12 ℃.
Test example 1
1. Preparation of polysaccharide solution
Preparing a 1% polysaccharide solution (the mass ratio of carrageenan to xanthan gum to flaxseed gum is 5:2:1) by using ice water at the temperature of 0-4 ℃, and uniformly stirring the solution for later use;
2. preparation of slurry auxiliary material
Mixing the polysaccharide solution, the soybean oil and the soybean protein isolate in a mass concentration of 70%: 15%: adding 15% of the mixture into a Brownian FP3010 cutting and mixing machine for cutting and mixing (generally working at 6-gear rotation speed for 3-5 minutes) for later use; (see FIG. 1 for the state of the auxiliary materials in slurry form)
3. Rehydrating soybean tissue protein, and removing silk;
rehydrating soybean tissue protein produced in factory, and soaking for 30-40 min; performing wire splitting by using a Keyward KVC30 chef machine (see FIG. 2 for a wire splitting picture);
4. mixing of materials
The soybean tissue protein (55%) after silk removal and pulp auxiliary material (25%) are added; adding soybean oil (12.5%), spice powder (5%) and flavoring agent (2.5%) into a KVC30 chef machine, stirring uniformly, extruding and molding, frying in oil at 120-130 deg.C for 2min, cooling, and quick freezing; (filling and finish fry conditions are shown in figures 3 and 4, respectively).
Test example 2
Vegetable-based crispy meats were prepared in the proportions shown in table 1 and the procedure of test example 1, two replicates for each proportion; the influence of compound glue with different proportions on the textures of the emulsified slurry and the finished product is compared, and the results are shown in tables 1 and 2.
TABLE 1 influence of compounding gums of different proportions on the texture of emulsified slurry
| Emulsified slurry | Hardness (g) | Elasticity | Cohesion property |
| Card: yellow: sub-5: 0:1 (1%) | 895.789 | 0.446 | 0.541 |
| Card: yellow: sub-5: 0:1 (1%) | 834.447 | 0.438 | 0.453 |
| Card: yellow: sub-5: 0.5:1 (1%) | 617.570 | 0.391 | 0.344 |
| Card: yellow: sub-5: 0.5:1 (1%) | 684.752 | 0.403 | 0.401 |
| Card: yellow: sub-5: 1:1 (1%) | 795.792 | 0.476 | 0.418 |
| Card: yellow: sub-5: 1:1 (1%) | 804.436 | 0.498 | 0.453 |
| Card: yellow: sub-5: 2:1 (1%) | 1015.965 | 0.639 | 0.583 |
| Card: yellow: sub-5: 2:1 (1%) | 1201.142 | 0.716 | 0.519 |
| Card: yellow: sub-5: 3:1 (1%) | 1525.319 | 0.672 | 0.687 |
| Card: yellow: sub-5: 3:1 (1%) | 1491.423 | 0.668 | 0.584 |
TABLE 2 influence of different compounding ratios of compound gum on texture of the final product (vegetable-based crisp meat)
| Finished product | Hardness (g) | Elasticity | Chewiness of the product |
| Card: yellow: sub-5: 0:1 (1%) | 4737.623 | 0.358 | 896.869 |
| Card: yellow: sub-5: 0:1 (1%) | 5898.312 | 0.367 | 708.516 |
| Card: yellow: sub-5: 0.5:1 (1%) | 5038.247 | 0.368 | 724.297 |
| Card: yellow: sub-5: 0.5:1 (1%) | 5332.083 | 0.326 | 773.314 |
| Card: yellow: sub-5: 1:1 (1%) | 5137.623 | 0.349 | 726.869 |
| Card: yellow: sub-5: 1:1 (1%) | 5898.312 | 0.362 | 709.629 |
| Card: yellow: sub-5: 2:1 (1%) | 6462.423 | 0.391 | 1066.796 |
| Card: yellow: sub-5: 2:1 (1%) | 6726.396 | 0.403 | 970.939 |
| Card: yellow: sub-5: 3:1 (1%) | 8646.713 | 0.421 | 1384.921 |
| Card: yellow: sub-5: 3:1 (1%) | 8429.031 | 0.409 | 1323.636 |
As can be seen from table 1, with the addition of xanthan gum, hardness and elasticity of the emulsified slurry in 5:2:1 and 5:3:1 are both obviously improved, and cohesion is not obviously improved, but the emulsified slurry prepared according to the proportion of 5:3:1 has too high hardness, and the whole state is not as good as that of 5:2:1, so the addition amount is as follows: yellow: the ratio of sub-5: 2:1 (1%) is the best to lift the emulsified slurry.
As can be seen from table 2, for the finished product, with the addition of xanthan gum, the hardness and chewiness in 5:2:1 and 5:3:1 are both improved obviously, but the 5:3:1 mouthfeel is beyond the optimal range relative to firewood, and even if the hardness and chewiness indexes of 5:3:1 are the highest, the proportion of 5:2:1 is also selected as the best.
A blank group corresponding to a finished product fried without adding polysaccharide (carrageenan, flaxseed gum and xanthan gum) and a control group corresponding to a finished product fried according to an optimal ratio (carrageenan: xanthan gum: flaxseed gum: 5:2:1 (1%)) are stored in a refrigerator at-12 ℃ for one month, and hardness and elasticity are measured, and the results are shown in fig. 5 and 6. It can be seen from fig. 5 and 6 that the elasticity index of the finished products of the control group and the blank group gradually decreases, and the hardness index gradually increases, which indicates that the free water existing in the sample is crystallized to cause the overall elasticity to be gradually lower and the hardness to be gradually increased. However, compared with the control group, the blank group has a more obvious descending trend of elasticity and an ascending trend of hardness, which shows that the proportion of free water in the control group is much less than that in the blank group, the free water in an ice crystal state in the sample is less, and the side shows that the water retention effect of the sample added with the polysaccharide is better.
Although the present invention has been described in detail with reference to the above embodiments, it is only a part of the embodiments of the present invention, not all of the embodiments, and other embodiments can be obtained without inventive step according to the embodiments, and the embodiments are within the scope of the present invention.
Claims (9)
1. A plant-based crispy pork comprises the following raw materials: soybean tissue protein, soybean protein isolate, vegetable oil, water, compound gum and seasoning, wherein the compound gum comprises carrageenan, flaxseed gum and xanthan gum; in the compound gum, the mass ratio of carrageenan, flaxseed and xanthan gum is (1-5): (0.2-1): (0.2-3).
2. The plant-based crisp meat of claim 1, wherein the plant-based crisp meat comprises the following raw materials in parts by weight: 18-22 parts of soybean tissue protein, 3-5 parts of soybean protein isolate, 15-18 parts of vegetable oil, 19-22 parts of water, 6-8 parts of seasoning, 1-3 parts of carrageenan, 0.2-1 part of flaxseed gum and 0.2-1 part of xanthan gum.
3. The plant-based crisp meat of claim 1, wherein the flavor comprises a flavor powder; the spice powder comprises modified starch.
4. A method of preparing the plant-based crispy meat of any one of claims 1 to 3, comprising the steps of:
1) rehydrating the soybean tissue protein, removing water, and removing the silk to obtain the soybean tissue protein silk;
2) mixing soybean protein isolate, water, vegetable oil, carrageenan, flaxseed gum and xanthan gum to obtain a slurry auxiliary material;
3) mixing the pasty auxiliary material, the vegetable oil, the seasoning and the textured soybean protein filaments to obtain a mixture;
4) pressing and forming the mixture, frying and freezing to obtain the plant-based crispy meat;
there is no chronological restriction between step 1) and step 2).
5. The preparation method according to claim 4, wherein in step 1), the rehydration comprises: soaking soybean tissue protein in water until the soybean tissue protein has no hard core; the temperature of the water is 0-4 ℃.
6. The method according to claim 5, wherein the means for removing moisture in step 1) comprises wringing, the wringing comprising: squeezing the rehydrated soybean tissue protein to dry, so that the weight of the dehydrated soybean tissue protein is 2.7-2.8 times of the weight of the soybean tissue protein before rehydration.
7. The method according to claim 5, wherein the width of the textured soybean protein filaments in step 1) is 2 to 3 mm; the length of the textured soybean protein filaments is 3-5 cm.
8. The method of claim 5, wherein the step 2) of mixing the soy protein isolate, water, vegetable oil, carrageenan, flaxseed gum, and xanthan gum comprises: firstly, mixing carrageenan, flaxseed gum and xanthan gum with water to obtain a first mixture, and secondly, mixing the first mixture, the soy protein isolate and the vegetable oil; the temperature of the water is 0-4 ℃.
9. The preparation method according to claim 5, wherein in the step 4), the frying temperature is 120-130 ℃; and the frying time is 2-3 min.
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