CN114617187A - Plant-based dried meat slices and preparation method thereof - Google Patents
Plant-based dried meat slices and preparation method thereof Download PDFInfo
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- CN114617187A CN114617187A CN202210350040.3A CN202210350040A CN114617187A CN 114617187 A CN114617187 A CN 114617187A CN 202210350040 A CN202210350040 A CN 202210350040A CN 114617187 A CN114617187 A CN 114617187A
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Images
Classifications
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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
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/225—Texturised simulated foods with high protein content
- A23J3/227—Meat-like textured foods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/40—Pulse curds
- A23L11/45—Soy bean curds, e.g. tofu
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
-
- 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
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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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
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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
- A23L27/20—Synthetic spices, flavouring agents or condiments
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- A23L27/235—Synthetic spices, flavouring agents or condiments containing nucleotides containing also amino acids
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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
- A23L27/50—Soya sauce
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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
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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
- A23L27/88—Taste or flavour enhancing agents
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/46—Addition of dyes or pigments, e.g. in combination with optical brighteners using dyes or pigments of microbial or algal origin
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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
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Abstract
The invention provides a plant-based dried meat slice and a preparation method thereof, wherein the plant-based dried meat slice comprises the following raw material components in percentage by mass: 16-30% of soybean tissue protein; 0.2-1% of flavor enhancer; 0.1-0.8% of edible essence; 0.2-0.8% of yeast extract; 0.2-1.2% of brewed soy sauce; 0.01-0.08% of monascus color; 3-15% of sweet substances; 1-5% of vegetable oil; 0.5-1% of edible salt; 0.6-6% of spices; 2.5-9% of a thickening agent; 0.5-3% of fermented bean curd; 45-60% of water. The preparation method comprises the following steps: 1) rehydrating and devillicating the textured soybean protein; 2) mixing the obtained material with other raw material components, carrying out extrusion forming, cooking and shaping, and cutting; 3) and (6) baking. The plant-based dried meat slice has the advantages of similar appearance and form to the dried meat slice, deep red color, uneven luster on the surface and light transmittance, similar taste to the dried meat slice, toughness and fibrous feeling.
Description
Technical Field
The invention relates to the technical field, in particular to a plant-based dried meat slice and a preparation method thereof.
Background
The development history of the vegetarian meat products in China is long, but the traditional vegetarian meat products are low in technical content, and are mainly prepared from soybean meal, soybean protein, wheat protein and the like through simple processing by extrusion and puffing, so that the taste or the appearance of the meat products is simulated to a certain degree, and the actual taste is different from that of the meat products. At present, the plant protein meat industry is in a development stage, the product has texture and taste which are similar to those of animal meat, but a certain difference still exists compared with real animal meat, and the product is limited by the prior art, the form of the plant meat product is single, mainly frozen products such as hamburger patties, meat fragments and the like, and the plant meat product is at normal temperature.
Disclosure of Invention
In view of the above-mentioned shortcomings of the prior art, the present invention aims to provide a plant-based dried meat slice and a preparation method thereof, wherein the plant-based dried meat slice has an appearance similar to a dried meat slice, a deep red color, a non-uniform surface luster and light transmittance, a mouthfeel similar to a dried meat slice, toughness and a fibrous feeling.
In order to achieve the above and other related objects, a first aspect of the present invention provides a plant-based dried meat slice, which comprises the following raw material components by mass:
16-30% of soybean tissue protein, such as 16-20%, 20-25% or 25-30%;
0.2-1% of flavor enhancer, such as 0.2-0.4%, 0.4-0.6%, 0.6-0.8% or 0.8-1%;
0.1-0.8% of edible essence, such as 0.1-0.4%, 0.4-0.5%, 0.5-0.6% or 0.6-0.8%;
0.2-0.8% of yeast extract, such as 0.2-0.3%, 0.3-0.4%, 0.4-0.6% or 0.6-0.8%;
0.2 to 1.2% of brewed soy sauce, such as 0.2 to 0.3%, 0.3 to 0.6%, 0.6 to 0.8%, 0.8 to 1% or 1 to 1.2%;
0.01-0.08% of monascus red, such as 0.01-0.05%, 0.05-0.06%, 0.06-0.07% or 0.07-0.08%;
3-15% of sweet substance, such as 3-5%, 5-8%, 8-13% or 13-15%;
1-5% of vegetable oil, such as 1-3%, 3-4% or 4-5%;
0.5-1% of edible salt, such as 0.5-0.6%, 0.6-0.8% or 0.8-1%;
0.6-6% of spice, such as 0.6-2%, 2-3%, 3-4% or 4-6%;
2.5-9% of a thickener, such as 2.5-4%, 4-6% or 6-9%;
0.5-3% of fermented bean curd, such as 0.5-1%, 1-2% or 2-3%;
45-60% of water, such as 45-47.23%, 47.23-47.32%, 47.32-53.44%, 53.44-54.02%, 54.02-55.29%, 55.29-57.25% or 57.25-60%.
The flavor enhancer is a compound capable of enhancing the flavor of food, such as amino acids, nucleotides, and the like, and specifically can be sodium glutamate, disodium nucleotide, and the like.
Preferably, at least one of the following technical features is also included:
a1) the edible essence comprises meat-flavor plant essence and smoked-flavor plant essence; the mass ratio of the meat-flavor plant essence to the smoked flavor plant essence can be 3: 5-1: 1. 1: 1-3: 2. 3: 2-5: 3;
a2) the yeast extract comprises beany flavor masking yeast extract and/or flavoring yeast extract; when the yeast extract comprises a beany flavor masking yeast extract and a flavoring yeast extract, the mass ratio of the beany flavor masking yeast extract to the flavoring yeast extract can be 2: 3-1: 1;
a3) the sweet substance is at least one selected from white sugar, honey and trehalose.
Preferably, the thickener is a VM102 hermite compound thickener.
The second aspect of the invention provides a preparation method of the plant-based dried meat slice, which comprises the following steps:
1) rehydrating and devillicating the textured soy protein;
2) mixing the material obtained in the step 1) with other raw material components, carrying out extrusion forming, cooking and shaping, and cutting;
3) baking the material obtained in the step 2).
The dried meat slices can be cut according to the size of the required plant-based dried meat slices, for example, the dried meat slices are cut into slices of 5cm multiplied by 5cm, and the thickness of the slices is 0.3-0.5 mm.
Preferably, in step 1), the rehydrated textured soybean protein is divided into a first rehydrated textured soybean protein and a second rehydrated textured soybean protein, the first rehydrated textured soybean protein is subjected to first chopping, the second rehydrated textured soybean protein is subjected to second chopping, and the first chopping and the second chopping are performed at different chopping speeds. The step 1) mainly aims to obtain two kinds of soybean tissue protein filaments by chopping and mixing under two different chopping and mixing conditions.
More preferably, at least one of the following technical characteristics is also included:
b1) the first chopping speed is lower than the second chopping speed, for example, the first chopping speed is in a middle-gear (2000r/min) low-speed chopping gear to chop the slender filaments, and the second chopping speed is in a high-gear (3000r/min) high-speed chopping gear to chop the thin short filaments;
b2) the first chopping time is 1-2.2 min;
b3) the second chopping time is 1-3.2 min;
b4) the mass ratio of the first rehydrated soybean tissue protein to the second rehydrated tissue protein is 28: 72-32: 68, 28: 72-30: 70 or 30: 70-32: 68.
preferably, in the step 2), the temperature for cooking and shaping is 80-95 ℃, such as 80-85 ℃, 85-87 ℃, 87-90 ℃ or 90-95 ℃.
Preferably, step 3) further comprises at least one of the following technical features:
31) the baking temperature is 85-105 ℃;
32) the baking is gradient heating baking.
More preferably, feature 32) further comprises at least one of the following technical features:
321) the first gradient baking temperature is 75-85 ℃, such as 75-80 ℃ or 80-85 ℃, the second gradient baking temperature is 90-95 ℃, such as 90-92 ℃, 92-93 ℃ or 93-95 ℃, and the third gradient baking temperature is 100-105 ℃, such as 100-102 ℃, 102-103 ℃ or 103-105 ℃;
322) the first gradient baking time is 0.95-1.05 hours, such as 0.95-1 hour or 1-1.05 hours, the second gradient baking time is 0.95-1.05 hours, such as 0.95-1 hour or 1-1.05 hours, and the third gradient baking time is 25-35 min, such as 25-30 min or 30-35 min.
Preferably, the preparation method further comprises sterilization and/or packaging.
As described above, the invention has at least one of the following advantageous effects:
1) the plant-based dried meat slice comprises a flavor enhancer, an edible essence and a yeast extract, and is compounded and seasoned according to a certain proportion: covering beany flavor, simulating meat flavor and enhancing baking flavor. The flavor enhancer can improve the meat quality and flavor of the plant-based dried meat slices, but the flavor enhancer is easily decomposed by heating and has partial loss in the subsequent baking process, and researches determine that the addition amount of the flavor enhancer can ensure the stability of the product; the edible essence can enrich the fragrance of the plant dried meat slices, so that the dried meat slices have the taste and fragrance of meat; the yeast extract is rich in various amino acids and flavor nucleotides, has strong freshness enhancing performance, can effectively enhance the freshness, the delicacy and the mellow feeling of the product, and simultaneously slows down and covers the beany flavor of the product. The three components are compounded to have obvious synergistic interaction, and the fragrance and the taste of the plant-based dried meat slice are endowed.
2) The plant-based dried meat slices comprise fermented bean curd: during the baking process, the protein and amino acid substances in the fermented bean curd and the reducing sugar are subjected to Maillard reaction to produce flavor substances, so that the baking fragrance is added.
3) The plant-based dried meat slices comprise brewed soy sauce and monascus red: simulating the appearance color of the dried meat slice.
4) The plant-based dried meat slice comprises VM102 Hermesi compound thickener (dry powder), and a specific colloid is formed with water according to a certain proportion in the mixing process, has certain toughness after being baked, and simulates the chewing feeling of the dried meat slice.
5) The plant-based dried meat slices are seasoned by compounding amino acids (from fermented bean curd), peptides (from yeast extract) and the like to increase the freshness and the thick taste.
6) The appearance of the plant-based dried meat slice is similar to that of the dried meat slice, the color is dark red, and the surface gloss and the light transmittance are not uniform.
7) The vegetable-based dried meat slice has the similar taste to the dried meat slice, and has toughness and fiber feeling.
8) The plant-based dried meat slices are not added with preservatives, the water activity aw value is about 88 percent, and the dried meat slices can be stored for 90 days at normal temperature.
9) The protein content of the plant-based dried meat slice is more than or equal to 30 percent, and the plant-based dried meat slice does not contain cholesterol and trans-fatty acid (acid).
10) The preparation method of the plant-based dried meat slice adopts a fiber recombination arrangement technology to simulate the structure and the texture of the dried meat slice. The soybean tissue protein is preferably chopped and mixed in batches, and the silk splitting degree is different: besides the silky feeling of the simulated meat, the effect similar to the uneven transmittance of the real dried meat slice can be achieved.
11) The preparation method of the plant-based dried meat slice preferably adopts gradient heating baking, and the taste of the plant-based dried meat slice can be improved. The gradient heating baking controls the water content of the plant-based dried meat slices to gradually evaporate from the inside to the outside, and the plant-based dried meat slices are prevented from being transferred to the center in a liquid state.
Drawings
FIG. 1 is a photograph of a plant-based dried meat slice prepared in example 1.
Detailed Description
The invention is further illustrated by the following examples. It should be understood that these examples are only for illustrating the present invention, and are not to be construed as limiting the scope of the present invention. The experimental methods and reagents of the formulations not specified in the following examples were carried out or configured according to the conventional conditions or the conditions recommended by the manufacturers.
Example 1
A plant-based dried meat slice comprises the following raw material components in percentage by mass: 16% of soybean tissue protein, 9% of VM102 Hermci compound thickener (from Mitiga (Shanghai) food science and technology limited), 5% of honey, 10% of trehalose, 3% of vegetable oil, 0.5% of fermented bean curd, 1% of edible salt, 1% of flavor enhancer, 0.8% of brewed soy sauce, 6% of spice, 0.1% of edible essence (meat flavor plant essence and smoke flavor plant essence in a mass ratio of 1: 1), 0.2% of yeast extract (beany flavor masking type yeast extract and aroma enhancing type yeast extract in a mass ratio of 1: 1), 0.08% of monascus red and 47.32% of water.
The preparation method of the plant-based dried meat slice comprises the following steps:
1) rehydrating said textured soy protein; dividing the rehydrated soybean tissue protein into a first rehydrated soybean tissue protein and a second rehydrated soybean tissue protein, wherein the first rehydrated soybean tissue protein is subjected to first chopping at a medium level (2000r/min) for 1min, the second rehydrated tissue protein is subjected to second chopping at a high level (3000r/min) for 1min, and the mass ratio of the first rehydrated soybean tissue protein to the second rehydrated tissue protein is 28: 72;
2) mixing the material obtained in the step 1) with other raw material components, carrying out extrusion forming, cooking and shaping, and cutting; the temperature for cooking and shaping is 80 ℃;
3) baking the material obtained in the step 2), wherein the baking is gradient heating baking: the first gradient baking temperature is 85 ℃, the first gradient baking time is 1.05 hours, the second gradient baking temperature is 90 ℃, the second gradient baking time is 1.05 hours, the third gradient baking temperature is 100 ℃, and the third gradient baking time is 30 minutes.
The photo of the plant-based dried meat slice obtained by the preparation is shown in figure 1, the appearance and the shape of the dried meat slice are similar, the color is dark red, the surface luster and the light transmittance are not uniform, and the structure and the texture of the dried meat slice are similar.
Example 2
A plant-based dried meat slice comprises the following raw material components in percentage by mass: 20% of soybean tissue protein, 9% of VM102 Hemsy compound thickener, 3% of white granulated sugar, 10% of trehalose, 4% of vegetable oil, 0.5% of fermented bean curd, 1% of edible salt, 0.8% of flavor enhancer, 1% of brewed soy sauce, 3% of spice, 0.1% of edible essence (meat flavor plant essence and smoked flavor plant essence in a mass ratio of 3: 2), 0.3% of yeast extract (beany flavor masking type yeast extract), 0.07% of monascus color and 47.23% of water.
The preparation method of the plant-based dried meat slice comprises the following steps:
1) rehydrating said textured soy protein; dividing the rehydrated soybean tissue protein into a first rehydrated soybean tissue protein and a second rehydrated tissue protein, wherein the first rehydrated soybean tissue protein is subjected to first chopping at a medium level (2000r/min), the first chopping time is 1min, the second rehydrated tissue protein is subjected to second chopping at a high level (3000r/min), the second chopping time is 1min, and the mass ratio of the first rehydrated soybean tissue protein to the second rehydrated tissue protein is 32: 68;
2) mixing the material obtained in the step 1) with other raw material components, carrying out extrusion forming, cooking and shaping, and cutting; the temperature for cooking and shaping is 85 ℃;
3) baking the material obtained in the step 2), wherein the baking is gradient heating baking: the first gradient baking temperature is 80 ℃, the first gradient baking time is 0.95 hours, the second gradient baking temperature is 95 ℃, the second gradient baking time is 0.95 hours, the third gradient baking temperature is 105 ℃, and the third gradient baking time is 25 minutes.
The prepared plant-based dried meat slices are similar to dried meat slices in appearance and shape, deep red in color, uneven in surface luster and light transmittance, and similar to the structure and the texture of the dried meat slices in structure.
Example 3
A plant-based dried meat slice comprises the following raw material components in percentage by mass: 20% of soybean tissue protein, 6% of VM102 Hemsy compound thickener, 3% of white granulated sugar, 5% of honey, 4% of vegetable oil, 1% of fermented bean curd, 0.8% of edible salt, 0.6% of flavor enhancer, 0.8% of brewed soy sauce, 4% of spice, 0.4% of edible essence (meat flavor plant essence and smoked flavor plant essence in a mass ratio of 3: 2), 0.3% of yeast extract (aroma-enhancing yeast extract), 0.08% of monascus red and 54.02% of water.
The preparation method of the plant-based dried meat slice comprises the following steps:
1) rehydrating said textured soy protein; dividing the rehydrated soybean tissue protein into a first rehydrated soybean tissue protein and a second rehydrated tissue protein, wherein the first rehydrated soybean tissue protein is subjected to first chopping at a medium level (2000r/min), the first chopping time is 1min, the second rehydrated tissue protein is subjected to second chopping at a high level (3000r/min), the second chopping time is 1min, and the mass ratio of the first rehydrated soybean tissue protein to the second rehydrated tissue protein is 30: 70;
2) mixing the material obtained in the step 1) with other raw material components, carrying out extrusion forming, cooking and shaping, and cutting; the temperature for cooking and shaping is 95 ℃;
3) baking the material obtained in the step 2), wherein the baking is gradient heating baking: the first gradient baking temperature is 75 ℃, the first gradient baking time is 1 hour, the second gradient baking temperature is 92 ℃, the second gradient baking time is 1 hour, the third gradient baking temperature is 102 ℃, and the third gradient baking time is 35 min.
The prepared plant-based dried meat slices are similar to dried meat slices in appearance and shape, deep red in color, uneven in surface luster and light transmittance, and similar to the structure and the texture of the dried meat slices in structure.
Example 4
A plant-based dried meat slice comprises the following raw material components in percentage by mass: 25% of soybean tissue protein, 4% of VM102 Hermci compound thickener, 5% of white granulated sugar, 3% of honey, 1% of vegetable oil, 2% of fermented bean curd, 0.6% of edible salt, 0.4% of flavor enhancer, 0.6% of brewed soy sauce, 4% of spice, 0.5% of edible essence (meat flavor plant essence and smoke flavor plant essence in a mass ratio of 5: 3), 0.4% of yeast extract (beany flavor masking yeast extract and aroma enhancing yeast extract in a mass ratio of 2: 3), 0.06% of monascus red and 53.44% of water.
The preparation method of the plant-based dried meat slice comprises the following steps:
1) rehydrating said textured soy protein; dividing the rehydrated soybean tissue protein into a first rehydrated soybean tissue protein and a second rehydrated tissue protein, wherein the first rehydrated soybean tissue protein is subjected to first chopping at a medium level (2000r/min), the first chopping time is 1min, the second rehydrated tissue protein is subjected to second chopping at a high level (3000r/min), the second chopping time is 1min, and the mass ratio of the first rehydrated soybean tissue protein to the second rehydrated tissue protein is 30: 70;
2) mixing the material obtained in the step 1) with other raw material components, carrying out extrusion forming, cooking and shaping, and cutting; the temperature for cooking and shaping is 90 ℃;
3) baking the material obtained in the step 2), wherein the baking is gradient heating baking: the first gradient baking temperature is 80 ℃, the first gradient baking time is 1 hour, the second gradient baking temperature is 90 ℃, the second gradient baking time is 1 hour, the third gradient baking temperature is 105 ℃, and the third gradient baking time is 30 min.
The prepared plant-based dried meat slices are similar to dried meat slices in appearance and shape, deep red in color, uneven in surface luster and light transmittance, and similar to the structure and the texture of the dried meat slices in structure.
Example 5
A plant-based dried meat slice comprises the following raw material components in percentage by mass: 25% of soybean tissue protein, 2.5% of VM102 Hemsy compound thickener, 5% of white granulated sugar, 5% of vegetable oil, 3% of fermented bean curd, 0.5% of edible salt, 0.2% of flavor enhancer, 0.3% of brewed soy sauce, 2% of spice, 0.6% of edible essence (meat flavor plant essence and smoked flavor plant essence in a mass ratio of 3: 5), 0.6% of yeast extract (beany flavor masking type yeast extract and flavored type yeast extract in a mass ratio of 1: 1), 0.01% of monascus red and 55.29% of water.
The preparation method of the plant-based dried meat slice comprises the following steps:
1) rehydrating said textured soy protein; dividing the rehydrated soybean tissue protein into a first rehydrated soybean tissue protein and a second rehydrated tissue protein, wherein the first rehydrated soybean tissue protein is subjected to first chopping at a medium level (2000r/min), the first chopping time is 1min, the second rehydrated tissue protein is subjected to second chopping at a high level (3000r/min), the second chopping time is 1min, and the mass ratio of the first rehydrated soybean tissue protein to the second rehydrated tissue protein is 30: 70;
2) mixing the material obtained in the step 1) with other raw material components, carrying out extrusion forming, cooking and shaping, and cutting; the temperature for cooking and shaping is 87 ℃;
3) baking the material obtained in the step 2), wherein the baking is gradient heating baking: the first gradient baking temperature is 75 ℃, the first gradient baking time is 1.05 hours, the second gradient baking temperature is 95 ℃, the second gradient baking time is 0.95 hours, the third gradient baking temperature is 100 ℃, and the third gradient baking time is 25 minutes.
The prepared plant-based dried meat slices are similar to dried meat slices in appearance and shape, deep red in color, uneven in surface luster and light transmittance, and similar to the structure and the texture of the dried meat slices in structure.
Example 6
A plant-based dried meat slice comprises the following raw material components in percentage by mass: 30% of soybean tissue protein, 2.5% of VM102 Hermci compound thickener, 3% of white granulated sugar, 3% of vegetable oil, 0.5% of fermented bean curd, 1% of edible salt, 0.2% of flavor enhancer, 0.3% of brewed soy sauce, 0.6% of spice, 0.8% of edible essence (meat flavor plant essence and smoke flavor plant essence in a mass ratio of 5: 3), 0.8% of yeast extract (beany flavor masking yeast extract and aroma enhancing yeast extract in a mass ratio of 1: 1), 0.05% of monascus red and 57.25% of water.
The preparation method of the plant-based dried meat slice comprises the following steps:
1) rehydrating said textured soy protein; dividing the rehydrated soybean tissue protein into a first rehydrated soybean tissue protein and a second rehydrated tissue protein, wherein the first rehydrated soybean tissue protein is subjected to first chopping at a medium level (2000r/min), the first chopping time is 1min, the second rehydrated tissue protein is subjected to second chopping at a high level (3000r/min), the second chopping time is 1min, and the mass ratio of the first rehydrated soybean tissue protein to the second rehydrated tissue protein is 30: 70;
2) mixing the material obtained in the step 1) with other raw material components, carrying out extrusion forming, cooking and shaping, and cutting; the temperature for cooking and shaping is 85 ℃;
3) baking the material obtained in the step 2), wherein the baking is gradient heating baking: the first gradient baking temperature is 85 ℃, the first gradient baking time is 0.95 hours, the second gradient baking temperature is 93 ℃, the second gradient baking time is 1.05 hours, the third gradient baking temperature is 103 ℃, and the third gradient baking time is 35 minutes.
The prepared plant-based dried meat slices are similar to dried meat slices in appearance and shape, deep red in color, uneven in surface luster and light transmittance, and similar to the structure and the texture of the dried meat slices in structure.
Sensory evaluation method:
the sensory evaluation of the plant-based dried meat slices is carried out by adopting a percentile system, 5 plant meat research and development professionals and 5 ordinary people carry out inspection, the scores are carried out according to a sensory evaluation standard table (shown in table 1), the samples are subjected to mouth rinsing by adopting clear water during evaluation, and evaluation members are all carried out independently and do not communicate with each other.
TABLE 1 sensory evaluation criteria
The quality guarantee period determination method comprises the following steps:
the shelf life of the food under the expected storage environment parameters is calculated by accelerated destructive test according to the general guidelines of the food shelf life of China food industry Association group standard T/CNFIA 001-2017.
Method for measuring water activity:
the water activity is mainly determined by reference to the GB 5009.238-2016 food water activity determination.
The method for measuring the protein content comprises the following steps:
the protein content is mainly determined by the protein in GB 5009.5-2016 food.
The following results were obtained by the above measurement method using the plant-based dried meat slices obtained in examples 1 to 6 (see table 2).
Table 2 measurement results of the plant-based dried meat slices obtained in examples 1 to 6
| Example 1 | Example 2 | Example 3 | Example 4 | Example 5 | Example 6 | |
| Sensory Scoring (score) | 88.92 | 89.52 | 90.7 | 92.28 | 90.92 | 88.44 |
| Shelf life (Tian) | 90 | 90 | 90 | 90 | 90 | 90 |
| Water activity | 88.07％ | 87.76％ | 88.27％ | 88.24％ | 88.72％ | 88.89％ |
| Protein content (wt%) | 33.5 | 38.1 | 33.1 | 35.5 | 33.0 | 38.8 |
The above examples are intended to illustrate the disclosed embodiments of the invention and are not to be construed as limiting the invention. In addition, various modifications of the methods and compositions set forth herein, as well as variations of the methods and compositions of the present invention, will be apparent to those skilled in the art without departing from the scope and spirit of the invention. While the invention has been specifically described in connection with various specific preferred embodiments thereof, it should be understood that the invention should not be unduly limited to such specific embodiments. Indeed, various modifications of the above-described embodiments which are obvious to those skilled in the art to which the invention pertains are intended to be covered by the scope of the present invention.
Claims (10)
1. The plant-based dried meat slice is characterized by comprising the following raw material components in percentage by mass:
16-30% of soybean tissue protein;
0.2-1% of flavor enhancer;
0.1-0.8% of edible essence;
0.2-0.8% of yeast extract;
0.2-1.2% of brewed soy sauce;
0.01-0.08% of monascus red;
3-15% of sweet substances;
1-5% of vegetable oil;
0.5-1% of edible salt;
0.6-6% of spices;
2.5-9% of a thickening agent;
0.5-3% of fermented bean curd;
45-60% of water.
2. The plant-based dried meat slice of claim 1, further comprising at least one of the following technical features:
a1) the edible essence comprises meat-flavor plant essence and smoked-flavor plant essence;
a2) the yeast extract comprises beany flavor masking yeast extract and/or flavoring yeast extract;
a3) the sweet substance is at least one selected from white sugar, honey and trehalose.
3. The plant-based dried meat slice of claim 1, wherein the thickener is VM102 hermite compound thickener.
4. A method of making plant-based dried meat slice according to any one of claims 1 to 3, comprising the steps of:
1) rehydrating and devillicating the textured soy protein;
2) mixing the material obtained in the step 1) with other raw material components, carrying out extrusion forming, cooking and shaping, and cutting;
3) baking the material obtained in the step 2).
5. The method of making plant-based dried meat slice of claim 4, wherein in step 1), the rehydrated soy tissue protein is separated into a first rehydrated soy tissue protein and a second rehydrated tissue protein, wherein the first rehydrated soy tissue protein is chopped for the first time, wherein the second rehydrated tissue protein is chopped for the second time, and wherein the first chopping and the second chopping are performed at different chopping speeds.
6. The method of making a plant-based dried meat slice of claim 5, further comprising at least one of the following technical features:
b1) the speed of the first chopping is less than the speed of the second chopping;
b2) the first chopping time is 1-2.2 min;
b3) the second chopping time is 1-3.2 min;
b4) the mass ratio of the first rehydrated soybean tissue protein to the second rehydrated tissue protein is 28: 72-32: 68.
7. the method for preparing the plant-based dried meat slice as claimed in claim 4, wherein the temperature for cooking and shaping in the step 2) is 80-95 ℃.
8. The method for preparing the plant-based dried meat slice as claimed in claim 4, wherein the step 3) further comprises at least one of the following technical characteristics:
31) the baking temperature is 85-105 ℃;
32) the baking is gradient heating baking.
9. The method of claim 8, wherein the characteristics 32) further comprise at least one of the following technical characteristics:
321) the first gradient baking temperature is 75-85 ℃, the second gradient baking temperature is 90-95 ℃, and the third gradient baking temperature is 100-105 ℃;
322) the first gradient baking time is 0.95-1.05 hours, the second gradient baking time is 0.95-1.05 hours, and the third gradient baking time is 25-35 min.
10. The method of making a plant-based dried meat slice of claim 4, wherein the method further comprises sterilizing and/or packaging.
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