CN114982913A - 一种营养均衡多蛋白肉制品及其制备方法 - Google Patents
一种营养均衡多蛋白肉制品及其制备方法 Download PDFInfo
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Abstract
本发明涉及营养食品和减脂肉制品开发应用技术领域,具体涉及一种营养均衡多蛋白肉制品及其制备方法。所述营养均衡多蛋白肉制品包括如下重量份的原料:肉500‑2000份,拉丝蛋白100‑500份、酵母蛋白5‑200份和调味料55‑260份。本发明营养均衡多蛋白肉制品采用微生物蛋白作为营养强化和补充,在减少动物蛋白的摄入的同时,不降低营养摄取;采用“三蛋白”联合技术,均衡蛋白质消化吸收配比,赋予肉制品新的口感,感官评价结果表明,本发明肉制品有明显的肉香味,色泽诱人,口感柔和,综合味道较好。
Description
技术领域
本发明涉及营养食品和减脂肉制品开发应用技术领域,具体涉及一种营养均衡多蛋白肉制品及其制备方法。
背景技术
肉制品(meat products)通常指的由畜禽肉为原料,经修整、整形或糜化等操作,再经调味或腌制而制备的熟肉制成品或半成品,如香肠、肉干、肉丸、调理肉串、肉饼等。肉制品肥瘦相间、口感柔顺,有明显的油脂感、多汁感和咀嚼感。
消费者越来越侧重食品的健康属性,基于这一迫切需求,食品行业也逐渐开始向“绿色、健康、营养”方向发展。人们发现,动物养殖消耗高、污染大,肉类原料价格贵、成本高,同时动物源肉制品含有较高的胆固醇,食用过量会导致人们患有各种肥胖类疾病。在肉制品中添加适量其他形式的食品软物质,替代部分肉类蛋白和脂肪,成为研究热点。复合多种食品软物质,通过替代或部分替代畜产品脂质,制备的样品脂肪、胆固醇含量减少,蛋白含量及微量元素增加,不仅能赋予肉制品新的口感,亦能增强其营养价值。
不同于纯素食,使用非动物源原料制成的食品,可能需要后期在技术上对风味、质构和营养进行优化;复合蛋白肉制品既保留了肉制品的丰富口感,也能赋予新产品更多的营养空间,减少食品添加剂的使用。
发明内容
本发明要解决的技术问题:提供一种营养均衡的多蛋白肉制品,可均衡蛋白质消化吸收,平衡膳食。
针对现有技术存在的不足,本发明的目的之一是提供一种营养均衡的多蛋白肉制品;本发明的目的之二是提供采用上述营养均衡的多蛋白肉制品的制备方法。
本发明的技术方案:
本发明提供一种营养均衡多蛋白肉制品,所述营养均衡多蛋白肉制品包括如下重量份的原料:肉500-2000份、拉丝蛋白100-500份、酵母蛋白5-200 份和调味料55-260份。
优选的是,所述肉为600-1000份,所述拉丝蛋白为200-300份,所述酵母蛋白为15-50份,所述调味料为70-130份。
优选的是,所述肉为840-1000份,所述拉丝蛋白为200-300份,所述酵母蛋白为20-50份,所述调味料为90-110份。
优选的是,所述营养均衡多蛋白肉制品的原料还包括水50-200份,优选为70-140份,更优选为100-140份。
优选的是,所述肉包含猪肉、牛肉、鸡肉、鱼肉、鸭肉和羊肉中的一种或两种以上。
优选的是,所述调味料包含白砂糖、食盐、葡萄糖、酵母抽提物、磷酸盐、食用胶、味精、白酒、香辛料、异抗坏血酸钠和呈味核苷酸二钠中的一种或两种以上;优选地,按重量计,所述白砂糖为40-100份、所述食盐为 5-55份、所述葡萄糖为5-50份、所述酵母抽提物为2-15份、所述磷酸盐为 2-10份、所述食用胶为1-15份、所述味精为1-5份、所述白酒为0.5-5份、所述香辛料为0.1-12.5份、所述异抗坏血酸钠为0.1-3份和所述呈味核苷酸二钠为0.1-2份。
优选的是,所述营养均衡多蛋白肉制品为肠状肉制品、饼状肉制品或丸状肉制品。
本发明还提供一种上述营养均衡多蛋白肉制品的制备方法,包括将各原料混合即得营养均衡多蛋白肉制品。
优选的是,所述制备方法包括如下步骤:
(1)将拉丝蛋白和部分调味料混合制得拉丝蛋白基质;
(2)将肉、酵母蛋白与剩余的调味料混合制得肉质基质;
(3)将步骤(1)拉丝蛋白基质和步骤(2)肉质基质混合得到营养均衡多蛋白肉制品。
优选的是,步骤(3)中所述拉丝蛋白基质和所述肉质基质混合后还包括静置的步骤;优选地,所述静置时间为4-24h。
优选的是,所述制备方法还包括将所述营养均衡多蛋白肉制品进行塑形的步骤。
优选的是,所述制备方法还包括将所述营养均衡多蛋白肉制品进行熟制的步骤。
本发明的有益效果:
本发明营养均衡多蛋白肉制品采用微生物蛋白作为营养强化和补充,在减少动物蛋白的摄入的同时,不降低营养摄取;采用“三蛋白”联合技术,均衡蛋白质消化吸收配比,赋予肉制品新的口感,感官评价结果表明,本发明肉制品有明显的肉香味,色泽诱人,口感柔和,综合味道较好。
具体实施方式
需要说明的是,在不冲突的情况下,本申请中的实施例及实施例中的特征可以相互结合。下面结合实施例来详细说明本发明。
本发明利用“三蛋白”联合技术和蛋白质自组装技术,制得一款含拉丝蛋白、微生物蛋白和动物蛋白的“三蛋白”的营养均衡肉制品。采用拉丝蛋白替代部分动物蛋白,制备得到的多蛋白肉制品的脂肪、胆固醇含量减少,蛋白含量及微量元素增加,赋予肉制品新的口感,同时增强了其营养价值。
本发明的一个具体实施方式中,本发明提供一种营养均衡多蛋白肉制品,其特征在于,所述营养均衡多蛋白肉制品包括如下重量份的原料:肉 500-2000份、拉丝蛋白100-500份、酵母蛋白5-200份和调味料55-260份。
本发明中,所述肉由可食用动物胴体中获得,例如猪肉、牛肉、鸡肉、鱼肉、鸭肉和羊肉中的一种或两种以上。
所述调味料包含白砂糖、食盐、葡萄糖、酵母抽提物、磷酸盐、食用胶、味精、白酒、香辛料、异抗坏血酸钠和呈味核苷酸二钠中的一种或两种以上;优选地,按重量计,所述白砂糖为40-100份、所述食盐为5-55份、所述葡萄糖为5-50份、所述酵母抽提物为2-15份、所述磷酸盐为2-10份、所述食用胶为1-15份、所述味精为1-5份、所述白酒为0.5-5份、所述香辛料为0.1-12.5份、所述异抗坏血酸钠为0.1-3份和所述呈味核苷酸二钠为0.1-2 份。
本发明所述食用胶包括但不限于魔芋葡甘聚糖、卡拉胶等。
本发明所述香辛料包括但不限于肉豆蔻粉、白胡椒粉、甘草、桂皮或姜粉等。
在本发明的一个优选实施方式中,所述肉为600-1000份,所述拉丝蛋白为200-300份,所述酵母蛋白为15-50份,所述调味料为70-130份。
在本发明的又一优选实施方式中,所述肉为840-1000份,所述拉丝蛋白为200-300份,所述酵母蛋白为20-50份,所述调味料90-110份。
根据加工需要上述营养均衡多蛋白肉制品的原料还包括水,按重量份计,所述水为50-200份,优选为70-140份,更优选为100-140份。
本发明中拉丝蛋白是指包括植物蛋白和/或微生物蛋白的原料经拉丝工艺加工而形成的具有类似肌肉纤维质感的纤维状蛋白。拉丝工艺包括干法或湿法。
所述植物蛋白选自大豆分离蛋白、谷物蛋白、坚果蛋白、花生蛋白、豌豆蛋白、大米蛋白、小麦蛋白和玉米蛋白中的一种或两种以上。
所述微生物蛋白选自酵母蛋白、真菌蛋白、微藻蛋白和菌菇类蛋白中的一种或两种以上,优选为酵母蛋白。
上述拉丝蛋白的原料还包括食品软物质,本发明所称食品软物质是指可食用的食品油脂类、蛋白类或多糖类物质,例如植物油脂、动物脂肪、微生物脂质、食用胶质、膳食纤维类等,可改善食品的口感,参与交联和分子网络的形成,改善产品的聚集状态。
本发明营养均衡多蛋白肉制品可制成不同种类的产品,例如肠状肉制品、饼状肉制品或丸状肉制品。
本发明还提供一种上述营养均衡多蛋白肉制品的制备方法,其包括将各原料混合得到营养均衡多蛋白肉制品。
在本发明的一个优选实施方式中,包括如下步骤:
(1)将拉丝蛋白和任选地部分调味料混合制得拉丝蛋白基质;
(2)将肉、酵母蛋白与任选地剩余量调味料混合制得肉质基质,根据加工需要加入水;
(3)将步骤(1)拉丝蛋白基质和步骤(2)肉质基质混合得到营养均衡多蛋白肉制品。
在本发明的又一优选实施方式中,步骤(3)中所述拉丝蛋白基质和所述肉质基质混合后还包括静置的步骤,优选地,所述静置时间为4-24h。
在本发明的又一优选实施方式中,上述营养均衡多蛋白肉制品的制备方法包括将制备好的拉丝蛋白通过复水漂洗或拆丝后,添加部分调味料得到拉丝蛋白基质,从源头改善其原有风味,将肉用剩余部分的调味料调味后与拉丝蛋白基质调配,充分滚揉和渗透,在低温下放置4-24h,完成自组装,形成组织状态良好的复合蛋白肉制品。
在本发明的又一优选实施方式中,上述制备方法中还包括对所述营养均衡多蛋白肉制品进行塑形的步骤,制得不同种类的产品,例如肠状肉制品、饼状肉制品或丸状肉制品。
在本发明的又一优选实施方式中,上述制备方法中还包括对所述营养均衡多蛋白肉制品进行熟制的步骤,所述熟制采用简易烹饪方式。
下面将通过具体的实施例进一步说明本发明的有益效果。
本发明实施例和对比例使用原料和设备来源见表1。
表1本发明实施例和对比例使用原料
其中,香辛料包括肉豆蔻粉、白胡椒粉、甘草、桂皮、姜粉。
实施例1
(1)将大豆拉丝蛋白300g、食盐5g、白砂糖9g、白酒1g、酵母抽提物 1.5g、魔芋葡甘聚糖1g和卡拉胶2.5g均匀搅拌,至大豆拉丝蛋白粒均匀分散,制得320g拉丝蛋白基质;
(2)将猪肉840g、水100g、酵母蛋白20g和磷酸盐3g均匀搅拌之后,加入异抗坏血酸钠0.5g、盐10g、白砂糖42g、葡萄糖10g、酵母抽提物1.5g、味精2g、呈味核苷酸二钠0.2g、肉豆蔻粉0.2g、白胡椒粉0.6g、甘草0.3g、桂皮0.5g和姜粉0.1g,混合均匀制得1030.9g肉质基质;
(3)将步骤(1)制得的320g拉丝蛋白基质与步骤(2)制得的1030.9g 肉质基质进行混合,在4℃下搅拌均匀,使拉丝蛋白均匀分布于肉质基质中,制得肉制品生料;
(4)将步骤(3)制得肉制品生料放置在低温冰箱中,4℃静置12h;
(5)将肉制品生料经灌肠后制备成香肠,熟制。
实施例2
(1)将大豆拉丝蛋白200g、盐10g、白砂糖10g、白酒1.5g、酵母抽提物2g、魔芋葡甘聚糖1g和卡拉胶2.5g均匀搅拌,至大豆拉丝蛋白粒均匀分散,制得227g拉丝蛋白基质;
(2)将猪肉1000g、水140g、酵母蛋白50g和磷酸盐3.5g均匀搅拌之后,加入异抗坏血酸钠0.6g、盐8g、白砂糖50g、葡萄糖11g、酵母抽提物2g、味精2g、呈味核苷酸二钠0.2g、肉豆蔻粉0.2g、白胡椒粉0.6g、甘草0.3g、桂皮0.5g和姜粉0.1g,混合均匀制得1269g肉质基质;
(3)将步骤(1)制得的227g拉丝蛋白基质与步骤(2)制得的1269g 肉质基质进行混合,在4℃下搅拌均匀,使拉丝蛋白均匀分布于肉质基质中,制得肉制品生料;
(4)将步骤(3)制得肉制品生料放置在低温冰箱中,4℃静置16h;
(5)将肉制品生料经造型、煎制后制备成肉饼,熟制。
实施例3
(1)将大豆拉丝蛋白300g、盐5g、白砂糖12g、白酒1g、酵母抽提物 1.5g、魔芋葡甘聚糖1g和卡拉胶2.5g均匀搅拌,至大豆拉丝蛋白粒均匀分散,制得323g拉丝蛋白基质;
(2)将猪肉600g、水70g、酵母蛋白18g和磷酸盐2g均匀搅拌之后,加入异抗坏血酸钠0.4g、盐6g、白砂糖30g、葡萄糖8g、酵母抽提物1.5g、味精1.5g、呈味核苷酸二钠0.2g、肉豆蔻粉0.3g、白胡椒粉0.4g、甘草0.2g、桂皮0.3g和姜粉0.2g,混合均匀制得739g肉质基质;
(3)将步骤(1)制得的323g拉丝蛋白基质与步骤(2)制得的739g 肉质基质进行混合,在4℃下搅拌均匀,使拉丝蛋白均匀分布于肉质基质中,制得肉制品生料;
(4)将步骤(3)制得肉制品生料放置在低温冰箱中,4℃静置24h;
(5)将肉制品生料经造型、炸制后制备成肉丸,熟制。
实施例4
(1)将大豆拉丝蛋白100g、盐2g、白砂糖5g、白酒0.5g、酵母抽提物 1g、魔芋葡甘聚糖0.5g和卡拉胶0.5g均匀搅拌,至大豆拉丝蛋白粒均匀分散,制得109.5g拉丝蛋白基质;
(2)将猪肉500g、水50g、酵母蛋白25g和磷酸盐2g均匀搅拌之后,加入异抗坏血酸钠0.1g、盐3g、白砂糖35g、葡萄糖5g、酵母抽提物1g、味精1g、呈味核苷酸二钠0.1g、肉豆蔻粉0.05g和白胡椒粉0.05g,混合均匀制得622.3g肉质基质;
(3)将步骤(1)制得的109.5g拉丝蛋白基质与步骤(2)制得的622.3g 的肉质基质进行混合,在4℃下搅拌均匀,使拉丝蛋白均匀分布于肉质基质中,制得肉制品生料;
(4)将步骤(3)制得肉制品生料放置在低温冰箱中,4℃静置12h;
(5)将肉制品生料经灌肠后制备成香肠,熟制。
实施例5
(1)将大豆拉丝蛋白500g、盐20g、白砂糖30g、白酒2g、酵母抽提物 5g、魔芋葡甘聚糖3g和卡拉胶5g均匀搅拌,至大豆拉丝蛋白粒均匀分散,制得565g拉丝蛋白基质;
(2)将猪肉2000g、水200g、酵母蛋白200g和磷酸盐10g均匀搅拌之后,加入异抗坏血酸钠2g、盐35g、白砂糖70g、葡萄糖50g、酵母抽提物 10g、味精5g、呈味核苷酸二钠1g、肉豆蔻粉1g、白胡椒粉1g、甘草1g、桂皮1g和姜粉1g,混合均匀制得2588g肉质基质;
(3)将步骤(1)制得565g的拉丝蛋白基质与步骤(2)制得的2588g 肉质基质进行混合,在4℃下搅拌均匀,使拉丝蛋白均匀分布于肉质基质中,制得肉制品生料;
(4)将步骤(3)制得肉制品生料放置在低温冰箱中,4℃静置18h;
(5)将肉制品生料经灌肠后制备成香肠,熟制。
实施例6
和实施例4的区别在于,不包括步骤(4),直接将步骤(3)制得肉制品生料经灌肠后制备成香肠,熟制,其它与实施例4相同。具体制备方法如下:
(1)将大豆拉丝蛋白100g、盐2g、白砂糖5g、白酒0.5g、酵母抽提物 1g、魔芋葡甘聚糖0.5g和卡拉胶0.5g均匀搅拌,至大豆拉丝蛋白粒均匀分散,制得109.5g拉丝蛋白基质;
(2)将猪肉500g、水50g、酵母蛋白25g和磷酸盐2g均匀搅拌之后,加入异抗坏血酸钠0.1g、盐3g、白砂糖35g、葡萄糖5g、酵母抽提物1g、味精1g、呈味核苷酸二钠0.1g、肉豆蔻粉0.05g和白胡椒粉0.05g,混合均匀制得622.3g肉质基质;
(3)将步骤(1)制得的109.5g拉丝蛋白基质与步骤(2)制得的622.3g 的肉质基质进行混合,在4℃下搅拌均匀,使拉丝蛋白均匀分布于肉质基质中,制得肉制品生料;
(4)将步骤(3)制得肉制品生料经灌肠后制备成香肠,熟制。
对比例1
和实施例4的区别在于,未添加酵母蛋白,其它与实施例4相同。具体制备方法如下:
(1)将大豆拉丝蛋白100g、盐2g、白砂糖5g、白酒0.5g、酵母抽提物 1g、魔芋葡甘聚糖0.5g和卡拉胶0.5g均匀搅拌,至大豆拉丝蛋白粒均匀分散,制得109.5g拉丝蛋白基质;
(2)将猪肉500g、水50g和磷酸盐2g均匀搅拌之后,加入异抗坏血酸钠0.1g、盐3g、白砂糖35g、葡萄糖5g、酵母抽提物1g、味精1g、呈味核苷酸二钠0.1g、肉豆蔻粉0.05g和白胡椒粉0.05g,混合均匀制得597.3g肉质基质;
(3)将步骤(1)制得的109.5g拉丝蛋白基质与步骤(2)制得的597.3g 的肉质基质进行混合,在4℃下搅拌均匀,使拉丝蛋白均匀分布于肉质基质中,制得肉制品生料;
(4)将步骤(3)制得肉制品生料放置在低温冰箱中,4℃静置12h;
(5)将肉制品生料经灌肠后制备成香肠,熟制。
对比例2
和实施例4的区别在于,酵母蛋白的用量为210g,其它与实施例4相同。具体制备方法如下:
(1)将大豆拉丝蛋白100g、盐2g、白砂糖5g、白酒0.5g、酵母抽提物 1g、魔芋葡甘聚糖0.5g和卡拉胶0.5g均匀搅拌,至大豆拉丝蛋白粒均匀分散,制得109.5g拉丝蛋白基质;
(2)将猪肉500g、水50g、酵母蛋白210g和磷酸盐2g均匀搅拌之后,加入异抗坏血酸钠0.1g、盐3g、白砂糖35g、葡萄糖5g、酵母抽提物1g、味精1g、呈味核苷酸二钠0.1g、肉豆蔻粉0.05g和白胡椒粉0.05g,混合均匀制得807.3g肉质基质;
(3)将步骤(1)中制得的109.5g拉丝蛋白基质与步骤(2)中制得的 807.3g的肉质基质进行混合,在4℃下搅拌均匀,使拉丝蛋白均匀分布于肉质基质中,制得肉制品生料;
(4)将步骤(3)制得肉制品生料放置在低温冰箱中,4℃静置12h;
(5)将肉制品生料经灌肠后制备成香肠,熟制。
对比例3
和实施例4的区别在于,大豆拉丝蛋白用量为550g,其它与实施例4相同。具体制备方法如下:
(1)将大豆拉丝蛋白550g、盐2g、白砂糖5g、白酒0.5g、酵母抽提物 1g、魔芋葡甘聚糖0.5g和卡拉胶0.5g均匀搅拌,至大豆拉丝蛋白粒均匀分散,制得559.5g拉丝蛋白基质;
(2)将猪肉500g、水50g、酵母蛋白25g和磷酸盐2g均匀搅拌之后,加入异抗坏血酸钠0.1g、盐3g、白砂糖35g、葡萄糖5g、酵母抽提物1g、味精1g、呈味核苷酸二钠0.1g、肉豆蔻粉0.05g和白胡椒粉0.05g,混合均匀制得622.3g肉质基质;
(3)将步骤(1)制得的559.5g拉丝蛋白基质与步骤(2)制得的572.8g 的肉质基质进行混合,在4℃下搅拌均匀,使拉丝蛋白均匀分布于肉质基质中,制得肉制品生料;
(4)将步骤(3)制得肉制品生料放置在低温冰箱中,4℃静置12h;
(5)将肉制品生料经灌肠后制备成香肠,熟制。
实验例
采用感官评价的方式评价实施例和对比例肉制品的风味、口感和色泽。随机邀请专业感官评价员20人,按照GB/T13868-2009要求建立单人品评间,评价员将带有编号的样品进行感官评价。其感官评价细则如表2。评分后对结果进行统计并按平均值记录,如表3所示。
表2感官评价细则及其分值
表3实施例和对比例感官评价结果
由表3可知,实施例1-6的感官评价总分在64分以上,所制得肉制品有明显的肉香味,色泽诱人,口感柔和,综合味道较好;和实施例4相比,实施例6没有对肉制品生料进行静置,所制得肉制品的基质间口味协调度不够,酵母蛋白未均匀溶胀分散,食品大分子之间没有充足的时间相互作用,品质有所降低,综合感官评价差于实施例4;和实施例4相比,对比例1没有添加酵母蛋白,所制得肉制品有一定的口感,但滋味略有不足,综合味道差于实施例4;对比例2酵母蛋白添加量过大,所制得肉制品的粉面感较强,水润感不足,整体不协调;对比例3拉丝蛋白的用量过多,样品较散难以成型,肉含量较低,使得肉丸样品食用品质降低,综合感官评价较差。
综上所述,本发明营养均衡多蛋白肉制品采用微生物蛋白作为营养强化和补充,在减少动物蛋白的摄入的同时,不降低营养摄取;采用“三蛋白”联合技术,均衡蛋白质消化吸收配比,赋予肉制品新的口感,感官评价结果表明,本发明肉制品有明显的肉香味,色泽诱人,口感柔和,综合味道较好。另外,对肉制品生料进行静置,有利于肉制品完成自组装,形成组织状态良好的肉制,提高肉制品的品质。
以上所述,仅是本发明实施的较佳实施例,并非对本发明做任何形式上的限制,凡在本发明的精神和原则之内所做的修改、等同替换和改进等,均需要包含在本发明的保护范围之内。
Claims (12)
1.一种营养均衡多蛋白肉制品,其特征在于,所述营养均衡多蛋白肉制品包括如下重量份的原料:肉500-2000份、拉丝蛋白100-500份、酵母蛋白5-200份和调味料55-260份。
2.根据权利要求1所述的营养均衡多蛋白肉制品,其特征在于,所述肉为600-1000份,所述拉丝蛋白为200-300份,所述酵母蛋白为15-50份,所述调味料为70-130份。
3.根据权利要求2所述的营养均衡多蛋白肉制品,其特征在于,所述肉为840-1000份,所述拉丝蛋白为200-300份,所述酵母蛋白为20-50份,所述调味料为90-110份。
4.根据权利要求1-3任一项所述的营养均衡多蛋白肉制品,其特征在于,所述营养均衡多蛋白肉制品的原料还包括水50-200份,优选为70-140份,更优选为100-140份。
5.根据权利要求1-4任一项所述的营养均衡多蛋白肉制品,其特征在于,所述肉包含猪肉、牛肉、鸡肉、鱼肉、鸭肉和羊肉中的一种或两种以上。
6.根据权利要求1-5任一项所述的营养均衡多蛋白肉制品,其特征在于,所述调味料包含白砂糖、食盐、葡萄糖、酵母抽提物、磷酸盐、食用胶、味精、白酒、香辛料、异抗坏血酸钠和呈味核苷酸二钠中的一种或两种以上;优选地,按重量计,所述白砂糖为40-100份、所述食盐为5-55份、所述葡萄糖为5-50份、所述酵母抽提物为2-15份、所述磷酸盐为2-10份、所述食用胶为1-15份、所述味精为1-5份、所述白酒为0.5-5份、所述香辛料为0.1-12.5份、所述异抗坏血酸钠为0.1-3份和所述呈味核苷酸二钠为0.1-2份。
7.根据权利要求1-6任一项所述的营养均衡多蛋白肉制品,其特征在于,所述营养均衡多蛋白肉制品为肠状肉制品、饼状肉制品或丸状肉制品。
8.权利要求1-7任一项所述的营养均衡多蛋白肉制品的制备方法,其特征在于,包括将各原料混合即得营养均衡多蛋白肉制品。
9.根据权利要求8所述的制备方法,其特征在于,包括如下步骤:
(1)将拉丝蛋白和部分调味料混合制得拉丝蛋白基质;
(2)将肉、酵母蛋白与剩余的调味料混合制得肉质基质;
(3)将步骤(1)拉丝蛋白基质和步骤(2)肉质基质混合得到营养均衡多蛋白肉制品。
10.根据权利要求9所述的制备方法,其特征在于,步骤(3)中所述拉丝蛋白基质和所述肉质基质混合后还包括静置的步骤;优选地,所述静置时间为4-24h。
11.根据权利要求8-10中任一项所述的制备方法,其特征在于,所述制备方法还包括将所述营养均衡多蛋白肉制品进行塑形的步骤。
12.根据权利要求11所述的制备方法,其特征在于,所述制备方法还包括将所述营养均衡多蛋白肉制品进行熟制的步骤。
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