CN114982937A - Food adhesive, blocky plant protein meat and preparation method thereof - Google Patents
Food adhesive, blocky plant protein meat and preparation method thereof Download PDFInfo
- Publication number
- CN114982937A CN114982937A CN202210606606.4A CN202210606606A CN114982937A CN 114982937 A CN114982937 A CN 114982937A CN 202210606606 A CN202210606606 A CN 202210606606A CN 114982937 A CN114982937 A CN 114982937A
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- protein
- meat
- vegetable protein
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Links
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 6
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- 239000012138 yeast extract Substances 0.000 claims description 6
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- 239000000463 material Substances 0.000 abstract description 25
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- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 abstract description 11
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Images
Classifications
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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
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
-
- 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
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
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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
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
-
- 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
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/25—Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
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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
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- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
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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
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
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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
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/272—Gellan
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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
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
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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
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/10—Moulding
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Dispersion Chemistry (AREA)
- Molecular Biology (AREA)
- Biochemistry (AREA)
- Zoology (AREA)
- Manufacturing & Machinery (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a food adhesive for blocky plant protein meat, which comprises the following raw materials in parts by mass: 35-60 parts by mass of a vegetable protein; 8-18 parts by mass of dietary fiber; 2-15 parts by mass of egg white powder; 4-18 parts by mass of edible-grade glue; 1.5 to 5 parts by mass of cellulose methyl ether; 5-20 parts by mass of maltodextrin; the food adhesive does not include konjac gum and TG enzymes. The food adhesive provided by the invention has the complementary effect by matching functional and nutritional raw and auxiliary materials, and under the condition of not adding konjac glucomannan and TG enzyme, the prepared blocky vegetable meat has compact texture and rich mouthfeel, has natural texture similar to lean meat, is resistant to high-temperature treatment, is suitable for various cooking modes, and is an ideal blocky vegetable meat product. In addition, the processed materials are placed in the die box, the materials are compressed by the pressing buckle and are heated together with the die, so that the compactness of the materials is ensured, and the compact effect of the formed product is realized.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to a food adhesive, blocky plant protein meat and a preparation method thereof.
Background
In recent years, the vegetable meat market is rapidly developed, various vegetable meat products appear on the market, but the product form mainly comprises meat paste-like products including vegetable meat patties, vegetable chicken cutlets, vegetable meat stuffing and the like, and the whole vegetable protein meat product is rare and does not accord with the dietary habits of Chinese people.
The existing blocky plant meat mostly uses konjac glucomannan and TG enzyme as adhesives, and glucomannan in the konjac glucomannan can become thermally irreversible gel under the alkaline condition, so that the konjac glucomannan adopted has the problems of large alkaline taste, complex process (needs dealkalization) and large adhesive viscosity, and simultaneously also has the storage problems of freezing shrinkage and high-temperature sterilization texture softening, which influence storage. The TG enzyme needs to carry out sufficient cross-linking reaction at proper temperature and time, and then the temperature is raised to inactivate the enzyme, so that on one hand, the process is complex, the enzymatic degree needs to be controlled, on the other hand, the TG enzyme has poor adhesion effect on the textured vegetable protein, and adhesion is usually realized by means of more adhesive slurry, and finally, the difference between the prepared bulk vegetable protein meat and real meat is large, and the prepared bulk vegetable protein meat does not have good muscle texture. Patent CN 11183838398 adopts konjac glucomannan and alkaline water to prepare vegetable protein meat, although the problem of alkaline taste is solved by adding acid sustained-release emulsion, the bonding effect of the konjac glucomannan is relatively poor. Patent CN112841398 uses TG enzyme and konjac gum to make plant-based meat analogue pie, which needs enough time to promote enzyme cross-linking, and the TG enzyme has slightly poor binding effect on the textured vegetable protein.
Therefore, the current only few products mostly use konjac glucomannan or TG enzyme (glutamine transaminase) as an adhesive, and have the problems of complicated process, poor adhesive effect and the like.
Disclosure of Invention
In view of the above, the technical problem to be solved by the present invention is to provide a vegetable protein block meat and a preparation method thereof, wherein the vegetable protein block meat provided by the present invention has the advantages of simple process, compact texture, simulation of muscle texture, realization of quick-freezing storage and high-temperature sterilization storage, and suitability for various cooking modes.
The invention provides a food adhesive for blocky plant protein meat, which comprises the following raw materials in parts by mass:
35-60 parts by mass of a vegetable protein;
8-18 parts by mass of dietary fiber;
2-15 parts by mass of egg white powder;
4-18 parts by mass of edible-grade glue;
1.5 to 5 parts by mass of cellulose methyl ether;
5-20 parts by mass of maltodextrin;
the food adhesive does not include konjac gum and TG enzymes.
Preferably, the vegetable protein is one or a combination of more of soybean protein, pea protein, wheat protein, rice protein, mung bean protein and the like, preferably a combination of soybean protein and rice protein, and more preferably a combination of soybean protein and rice protein in a mass ratio of 10-30: 10 soy protein and rice protein composition;
the dietary fiber is selected from one or more of soybean fiber, pea fiber, wheat fiber, citrus fiber, etc., preferably citrus fiber;
the edible gum is one or more of carrageenan, curdlan, acacia gum and locust bean gum, preferably the composition of carrageenan, curdlan and acacia gum.
Preferably, the feed comprises the following raw materials in parts by mass:
20-35 parts by mass of soybean protein;
15-25 parts by mass of rice protein;
8-18 parts by mass of citrus fiber
2-10 parts by mass of carrageenan
2-8 parts by mass of curdlan
2-15 parts by mass of egg white powder;
1.5 to 5 parts by mass of cellulose methyl ether;
5-20 parts by mass of maltodextrin.
Preferably, the material comprises the following raw materials in percentage by mass:
32.52 parts of soybean protein, 16.26 parts of rice protein, 17.31 parts of citrus fiber, 6.50 parts of carrageenan, 3.25 parts of curdlan, 3.25 parts of Arabic gum, 2.44 parts of egg white powder, 2.20 parts of cellulose methyl ether and 16.26 parts of maltodextrin.
The invention also provides bulk vegetable protein meat which is prepared from the following raw materials in parts by mass:
40-85 parts by mass of textured vegetable protein;
3-20 parts by mass of an edible compound seasoning;
10 to 50 parts by mass of the food binder;
5-35 parts by mass of vegetable oil;
0-6 parts by mass of an edible essence;
0-5 parts by mass of an edible pigment.
Preferably, the textured vegetable protein consists of sheet protein and columnar protein, and the weight part ratio of the sheet protein to the columnar protein is 30-80: 40;
the edible compound seasoning comprises salt, sugar, monosodium glutamate, yeast extract, onion powder, garlic powder and pepper powder, and preferably comprises 0.2-1 part by mass of salt, 0.5-2 parts by mass of sugar, 0.1-0.5 part by mass of monosodium glutamate, 0.1-0.6 part by mass of yeast extract, 0-0.3 part by mass of onion powder, 0-0.3 part by mass of garlic powder and 0.1-0.6 part by mass of pepper powder;
one or more of vegetable oil soybean oil, sunflower oil, canola oil and corn germ oil are mixed;
the edible pigment is a mixture of monascus red, beet red, apple extract, pomegranate extract and barley extract, preferably the monascus red is 0.005-0.03 mass part, the beet red is 0.002-0.01 mass part, the apple extract is 0.2-0.4 mass part, the pomegranate extract is 0.05-0.2 mass part and the barley extract is 0.1-0.2 mass part, and most preferably the mass ratio of the monascus red, the beet red, the apple extract, the pomegranate extract and the barley extract is 1:0.4:35:10: 15;
the edible essence comprises, by weight, 0.1-0.7 part of roast beef powder essence, 0-0.3 part of roast beef liquid essence, 0.1-0.6 part of beany flavor masking agent and 0.1-0.8 part of thick gravy paste essence.
The invention also provides a preparation method of the blocky plant protein meat, which comprises the following steps:
A) mixing the textured vegetable protein, the compound seasoning, the edible pigment, the edible essence and water, rolling and kneading, and standing until the textured vegetable protein has no hard core to obtain rehydrated textured vegetable protein;
removing the filaments of the rehydrated textured vegetable protein to obtain a filament-removed textured vegetable protein;
spraying hot oil on the textured vegetable protein after the silk is removed to obtain the processed textured vegetable protein;
B) adding a food adhesive into water, chopping, and then adding vegetable oil for emulsification to obtain adhesive slurry;
C) mixing the processed textured vegetable protein with the adhesive slurry to obtain a mixture;
D) and placing the mixture in a forming die, and heating and forming to obtain the blocky plant protein meat.
Preferably, in the step a), in the step of obtaining the rehydrated textured vegetable protein, the mass ratio of the textured vegetable protein to water is 1: (1.5-3);
the textured vegetable protein after silk removal is in a shape of a sheet or a strip with the length of 4-8 cm and the width of 0.1-0.3 cm;
the temperature of the hot oil is 160-185 ℃.
Preferably, in the step B), the mass ratio of the food adhesive to the water to the vegetable oil is 10-50: 40-90: 5-35;
in the step C), the mass ratio of the processed textured vegetable protein to the adhesive pulp is 30-80: 35.
Preferably, in the step D), the forming mold is provided with a pressurizing device, and the mixture is pressurized in the heating forming process;
the heating is preferably steam heating, the temperature is 90-121 ℃, and the time is 20-90 min.
Compared with the prior art, the invention provides a food adhesive for blocky plant protein meat, which comprises the following raw materials in parts by mass: 35-60 parts by mass of a vegetable protein; 8-18 parts by mass of dietary fiber; 2-15 parts by mass of egg white powder; 4-18 parts by mass of edible grade gums; 1.5 to 5 parts by mass of cellulose methyl ether; 5-20 parts by mass of maltodextrin; the food adhesive does not include konjac gum and TG enzymes. The food adhesive provided by the invention has the complementary effect by matching functional and nutritional raw and auxiliary materials, and under the condition of not adding konjac glucomannan and TG enzyme, the prepared blocky vegetable meat has compact texture and rich mouthfeel, has natural texture similar to lean meat, is resistant to high-temperature treatment, is suitable for various cooking modes, and is an ideal blocky vegetable meat product. In addition, the processed materials are placed in the die box, the materials are compressed by the pressing buckle and are heated together with the die, so that the compactness of the materials is ensured, and the compact effect of the formed product is realized.
Drawings
FIG. 1 is a photograph of a vegetable protein meat chunk prepared in example 1;
fig. 2 is a photograph of the vegetable protein meat nuggets prepared in comparative example 5 and comparative example 6.
Detailed Description
The invention provides a food adhesive for blocky plant protein meat, which comprises the following raw materials in parts by mass:
35-60 parts by mass of a vegetable protein;
8-18 parts by mass of dietary fiber;
2-15 parts by mass of egg white powder;
4-18 parts by mass of edible-grade glue;
1.5 to 5 parts by mass of cellulose methyl ether;
5-20 parts by mass of maltodextrin;
the food adhesive does not include konjac gum and TG enzymes.
The food adhesive for the blocky vegetable protein meat comprises 35-60 parts by mass of vegetable protein, preferably 35, 40, 45, 50, 55, 60 or any value between 35-60 parts by mass. The vegetable protein is selected from one or more of soybean protein, pea protein, wheat protein, rice protein, mung bean protein and the like, preferably is a composition of the soybean protein and the rice protein, and more preferably is a composition of 10-30: 10, wherein the mass ratio of the soy protein to the rice protein can be 10:10, 15:10, 20:10, 25:10, 30:10, or 10-30: any value between 10.
The food adhesive for the blocky plant protein meat also comprises 8-18 parts by mass of dietary fiber, and preferably any value between 8, 10, 12, 14, 16 and 18 or 8-18 parts by mass. The dietary fiber is selected from one or more of soybean fiber, pea fiber, wheat fiber, citrus fiber, etc., preferably citrus fiber.
The food adhesive for the blocky plant protein meat also comprises 2-15 parts by mass of egg white powder, preferably 2, 4, 5, 6, 8, 10, 12, 15 or any value between 2-15 parts by mass.
The food adhesive for the blocky plant protein meat also comprises 1.5-5 parts by mass of cellulose methyl ether, preferably 1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5 or any value between 1.5-5 parts by mass.
The food adhesive for the blocky plant protein meat also comprises 5-20 parts by mass of maltodextrin, preferably 5, 10, 15, 20 or any value between 5-20 parts by mass.
In some embodiments of the invention, the food adhesive for the vegetable protein meat in block shape comprises the following raw materials in parts by mass:
20-35 parts by mass of soybean protein;
15-25 parts by mass of rice protein;
8-18 parts by mass of citrus fiber
2-10 parts by mass of carrageenan
2-8 parts by mass of curdlan
2-15 parts by mass of egg white powder;
1.5 to 5 parts by mass of cellulose methyl ether;
5 to 20 parts by mass of maltodextrin.
In some preferred embodiments of the invention, the food adhesive for the vegetable protein meat in block shape comprises the following raw materials in parts by mass:
32.52 parts of soybean protein, 16.26 parts of rice protein, 17.31 parts of citrus fiber, 6.50 parts of carrageenan, 3.25 parts of curdlan, 3.25 parts of Arabic gum, 2.44 parts of egg white powder, 2.20 parts of cellulose methyl ether and 16.26 parts of maltodextrin.
The food adhesive provided by the invention takes the soybean protein and the rice protein as main protein sources, on one hand, the full-value nutrition is provided, the soybean protein contains all amino acids essential to human body, the components are complete, the PDCAAS evaluation is 0.95 (full component is 1.0), the soybean protein is superior to beef, the soybean protein is high-quality protein, the rice protein has high nutritive value and is easy to be absorbed by human body, the soybean protein and the rice protein are matched, the limitation of methionine content is effectively made up, and the nutrition is more balanced; on the other hand, the heat irreversible gel characteristic of a composite system formed by matching the multi-protein with the polysaccharide is utilized to realize the adhesion of the organized vegetable protein and truly simulate the fiber feeling and chewing feeling of meat. The food adhesive is added with cellulose methyl ether, citrus fiber and maltodextrin, so that high-quality dietary fiber is provided, the problem of partial dryness of pulp mainly prepared from soybean protein and other raw and auxiliary materials is solved, the juicy feeling of the blocky vegetable meat is made, and the characteristic of the blocky vegetable meat similar to fat is provided. The invention also adds the carrageenan into the food adhesive, thereby ensuring the elasticity and hardness of the product. The food adhesive provided by the invention has the complementary effect through the functional and nutritional matching of various raw and auxiliary materials, and the prepared bulk vegetable meat has compact texture, rich mouthfeel, natural texture similar to lean meat, is resistant to high-temperature treatment, is suitable for various cooking modes, and is an ideal bulk vegetable meat product.
The invention also provides blocky plant protein meat which is prepared from the following raw materials in parts by mass:
40-85 parts by mass of textured vegetable protein;
3-20 parts by mass of an edible compound seasoning;
10 to 50 parts by mass of the food adhesive according to any one of claims 1 to 5;
5-35 parts by mass of vegetable oil;
0-6 parts by mass of edible essence;
0-5 parts by mass of an edible pigment.
The preparation raw material of the blocky vegetable protein meat comprises 40-85 parts by mass of textured vegetable protein, preferably 40, 45, 50, 55, 60, 65, 70, 75, 80, 85 or any value between 40-85 parts by mass. The textured vegetable protein consists of sheet-shaped protein and columnar protein, the weight part ratio of the sheet-shaped protein to the columnar protein is 30-80: 40, preferably, the weight part ratio of the sheet-shaped protein to the columnar protein is 30:40, 40:40, 50:40, 60:40, 70:40, 80:40 or any value between 30-80: 40.
The preparation raw materials of the blocky plant protein meat also comprise 3-20 parts by mass of edible compound seasonings, preferably 3, 5, 8, 10, 12, 15, 18, 20 or any value between 3-20 parts by mass. The edible compound seasoning comprises, by mass, 0.2-1 part of salt, 0.5-2 parts of sugar, 0.1-0.5 part of monosodium glutamate, 0.1-0.6 part of yeast extract, 0-0.3 part of onion powder, 0-0.3 part of garlic powder and 0.1-0.6 part of pepper.
The preparation raw material of the block-shaped plant protein meat also comprises 10-50 parts by mass of the food adhesive, preferably 10, 15, 20, 25, 30, 35, 40, 45, 50 or any value between 10-50 parts by mass.
The preparation raw material of the block-shaped plant protein meat also comprises 5-35 parts by mass of plant oil, preferably 5, 10, 15, 20, 25, 30 and 35 or any value between 5-35 parts by mass. The vegetable oil is one or more of soybean oil, sunflower oil, canola oil and corn germ oil.
The preparation raw materials of the blocky plant protein meat also comprise 0-6 parts by mass of edible essence, preferably 0, 1, 2, 3, 4, 5 and 6 or any value between 0-6 parts by mass. The edible essence comprises, by weight, 0.1-0.7 part of roast beef powder essence, 0-0.3 part of roast beef liquid essence, 0.1-0.6 part of beany flavor masking agent and 0.1-0.8 part of thick gravy paste essence.
The preparation raw material of the block-shaped plant protein meat also comprises 0-5 parts by mass of edible pigment, preferably 0, 1, 2, 3, 4, 5 or any value between 0-5 parts by mass. The edible pigment is a mixture of monascus red, beet red, an apple extract, a pomegranate extract and a barley extract, preferably the monascus red is 0.005-0.03 mass part, the beet red is 0.002-0.01 mass part, the apple extract is 0.2-0.4 mass part, the pomegranate extract is 0.05-0.2 mass part and the barley extract is 0.1-0.2 mass part, and most preferably the mass ratio of the monascus red, the beet red, the apple extract, the pomegranate extract and the barley extract is 1:0.4:35:10: 15.
The invention also provides a preparation method of the blocky plant protein meat, which comprises the following steps:
A) mixing the textured vegetable protein, the compound seasoning, the edible pigment, the edible essence and water, rolling and kneading, and standing until the textured vegetable protein has no hard core to obtain rehydrated textured vegetable protein;
removing the filaments of the rehydrated textured vegetable protein to obtain a filament-removed textured vegetable protein;
spraying hot oil on the textured vegetable protein after the silk is removed to obtain the processed textured vegetable protein;
B) adding a food adhesive into water, chopping, and then adding vegetable oil for emulsification to obtain adhesive slurry;
C) mixing the processed textured vegetable protein with the adhesive slurry to obtain a mixture;
D) and placing the mixture in a forming die, and heating and forming to obtain the blocky plant protein meat.
Wherein, in the step A), in the step of obtaining the rehydrated textured vegetable protein, the mass ratio of the textured vegetable protein to water is 1: (1.5 to 3), preferably 1:1.5, 1:2, 1:2.5, 1:3, or 1: (1.5-3);
the textured vegetable protein after silk removal is in a shape of a sheet or a strip with the length of 4-8 cm and the width of 0.1-0.3 cm;
the temperature of the hot oil is 160-185 ℃, preferably 160, 170, 180, 185 or any value between 160-185 ℃. Wherein the hot oil spray can improve the flavor of the textured vegetable protein and reduce the beany flavor.
In the step B), the mass ratio of the food adhesive to the water to the vegetable oil is 10-50: 40-90: 5-35, and preferably 20-40: 50-80: 15-25.
Wherein the total amount of the hot oil in the step A) and the vegetable oil in the step B) is the amount of the vegetable oil in the formula.
In the step C), the mass ratio of the treated textured vegetable protein to the adhesive pulp is 30-80: 35, preferably 30:35, 40:35, 50:35, 60:35, 70:35, 80:35, or any value between 30-80: 35.
In the step D), the forming die is provided with a pressurizing device, and the mixture is pressurized in the heating forming process; the upper cover of the forming die belt is provided with a buckle, and the material can be pressurized by clamping.
The heating is preferably steam heating, the temperature is 90-121 ℃, preferably any value between 90, 95, 100, 105, 110, 115, 121, or 90-121 ℃, and the time is 20-90 min, preferably any value between 20, 30, 60, 90, or 20-90 min.
According to the invention, the processed materials are placed in the die box, the pressing buckle is used for pressing the materials, and the materials are heated together with the die, so that the compactness of the materials is ensured, and the compact effect of the formed product is realized.
The blocky plant protein meat provided by the invention has muscle texture similar to lean meat, compact texture, moist and juicy property, can realize quick-freezing storage and high-temperature sterilization storage, and is suitable for various cooking modes.
In order to further understand the present invention, the following examples are provided to illustrate the food adhesive, the vegetable protein meat chunk, and the preparation method and application thereof, and the scope of the present invention is not limited by the following examples.
The following raw materials are all commercially available products.
Example 1
The embodiment provides a blocky plant protein meat, and a preparation method thereof comprises the following steps:
step 1: weighing textured vegetable protein: weighing a certain proportion of sheet-shaped and columnar textured plant proteins, wherein the weight ratio of the sheet-shaped textured plant protein (LDP, purchased from Shandong Yuxin Biotech Co., Ltd.) to the columnar textured plant protein (LYZ, purchased from Shandong Yuxin Biotech Co., Ltd.) is 1: 1;
step 2: material liquid preparation: adding compound seasoning, edible pigment and edible essence into quantitative water 2 times of the weight of the textured vegetable protein, and uniformly stirring to obtain a feed liquid, wherein the compound seasoning comprises 0.4% of salt, 0.7% of sugar, 0.2% of monosodium glutamate, 0.2% of yeast extract, 0.1% of onion powder, 0.1% of garlic powder and 0.15% of pepper powder, the edible pigment comprises 0.01% of monascus red, 0.004% of beet red, 0.35% of apple extract, 0.1% of pomegranate extract and 0.15% of barley extract, the edible essence comprises 0.2% of roast beef powder essence, 0.05% of roast beef liquid essence, 0.1% of beany flavor masking agent and 0.5% of spiced paste essence; (the percentage contents are the mass percentage of the raw materials in quantitative water)
And step 3: pretreating organized vegetable protein: adding the textured vegetable protein into the quantitative water obtained in the step (2) for rolling and kneading, standing until no hard core exists, specifically, under the condition that the ratio of the textured vegetable protein to the water at 20 ℃ is 1:2, placing the mixture in a rolling and kneading machine for rolling and kneading for 30min at 8r/min, refrigerating for 8 hours at 4 ℃ to obtain the rehydrated textured vegetable protein, then putting the rehydrated textured vegetable protein into a silk removing device for removing silk, wherein the silk-removed textured vegetable protein is in a shape of a sheet or a strip with the length of 4-8 cm and the width of 0.1-0.3 cm, and obtaining the silk-removed textured vegetable protein; spraying the textured vegetable protein subjected to silk splitting by using canola oil at 170 ℃ to obtain the processed textured vegetable protein;
and 4, step 4: preparing adhesive slurry: adding a food adhesive into water, chopping, and then adding vegetable oil for emulsification to obtain adhesive slurry, wherein the food adhesive is prepared by the following steps: water: the vegetable oil is 1:8:5, the food adhesive comprises 32.52 percent of soybean protein, 16.26 percent of rice protein, 17.31 percent of citrus fiber, 6.50 percent of carrageenan, 3.25 percent of curdlan, 3.25 percent of Arabic gum, 2.44 percent of egg white powder, 2.20 percent of cellulose methyl ether and 16.26 percent of maltodextrin; the selected vegetable oil is canola oil;
and 5: mixing materials: uniformly mixing the textured vegetable protein obtained in the step 3 and the adhesive pulp obtained in the step 4, wherein the mass ratio of the textured vegetable protein to the adhesive pulp is 3: 1;
step 6: molding: and (3) paving the mixed material obtained in the step (5) into a forming die (a bacon die box (purchased from Hebei Shengtu mechanical equipment)), wherein the forming die needs to be provided with pressure, the upper cover of the forming die is provided with a buckle, the buckle is clamped after the material is filled, the whole process of pressurization is needed in the steam heating process, the steam heating temperature is 121 ℃, and the time is 30 min. Heating and forming by steam to obtain the vegetable protein meat blocks.
Example 2
This example provides a chunk vegetable protein meat, which is prepared similarly to example 1, except that:
the weight ratio of the sheet-shaped textured vegetable protein to the columnar textured vegetable protein used in the step 1 is 2: 1;
in the step 4, the food adhesive is 24.39% of soybean protein, 24.39% of rice protein, 17.31% of pea fiber, 6.50% of carrageenan, 3.25% of curdlan, 3.25% of Arabic gum, 2.44% of egg white powder, 2.20% of cellulose methyl ether and 16.26% of maltodextrin, and the vegetable oil is corn germ oil.
Example 3
This example provides a chunk vegetable protein meat, which is prepared similarly to example 1, except that:
the weight ratio of the sheet-shaped textured vegetable protein to the columnar textured vegetable protein used in the step 1 is 3: 2;
in the step 4, the food adhesive is 36.59% of soybean protein, 12.20% of rice protein, 17.31% of soybean fiber, 6.50% of carrageenan, 3.25% of curdlan, 3.25% of Arabic gum, 2.44% of egg white powder, 2.20% of cellulose methyl ether and 16.26% of maltodextrin, and the vegetable oil is sunflower seed oil.
Example 4
This example provides a vegetable protein meat chunk, using the same raw materials as in example 1, and prepared in a similar manner to example 1, except that:
in the step 4, the food adhesive comprises 32.52 percent of soybean protein, 16.26 percent of rice protein, 15.78 percent of wheat fiber, 7.10 percent of carrageenan, 5.36 percent of curdlan, 5.51 percent of locust bean gum, 3.28 percent of egg white powder, 2.00 percent of cellulose methyl ether and 12.18 percent of maltodextrin; the vegetable oil is selected from soybean oil.
Example 5
This example provides a vegetable protein meat chunk, using the same raw materials as in example 1, and prepared in a similar manner to example 1, except that:
step 2: material liquid preparation: adding compound flavoring, edible pigment and edible essence into quantitative water 1.5 times of the weight of the textured vegetable protein, and stirring to obtain feed liquid;
and 4, step 4: preparing adhesive slurry: wherein the food adhesive: water: vegetable oil 1:10: 5;
example 6
This example provides a vegetable protein meat chunk, using the same raw materials as in example 1, and prepared in a similar manner to example 1, except that:
and 2, step: material liquid preparation: adding compound flavoring, edible pigment and edible essence into quantitative water 2.5 times of the weight of the textured vegetable protein, and stirring to obtain feed liquid;
and 4, step 4: preparing adhesive slurry: wherein the food adhesive: water: vegetable oil 1:6: 5;
in step 6, the steam heating temperature is 95 ℃, and the time is 60 min.
Comparative example 1
This example provides a chunk vegetable protein meat, which is prepared similarly to example 1, except that:
all the textured vegetable proteins used in the step 1 are sheet textured vegetable proteins;
in the step 4, the food adhesive is 16.26 percent of soybean protein, 32.52 percent of rice protein, 17.31 percent of citrus fiber, 6.50 percent of carrageenan, 3.25 percent of curdlan, 3.25 percent of Arabic gum, 2.44 percent of egg white powder, 2.20 percent of cellulose methyl ether and 16.26 percent of maltodextrin;
comparative example 2
This example provides a chunk vegetable protein meat, which is prepared similarly to example 1, except that:
all the textured vegetable proteins used in the step 1 are columnar textured vegetable proteins;
and (3) preparing a feed liquid in the step 2: adding compound flavoring and edible pigment into quantitative water 2 times of the weight of the textured vegetable protein, and stirring uniformly without adding edible pigment;
in the step 4, the food adhesive is 32.52 percent of soybean protein, 16.26 percent of rice protein, 19.51 percent of citrus fiber, 6.50 percent of carrageenan, 3.25 percent of curdlan, 3.25 percent of Arabic gum, 2.44 percent of egg white powder and 16.26 percent of maltodextrin;
comparative example 3
This example provides a vegetable protein meat chunk, using the same raw materials as in example 1, and prepared in a similar manner to example 1, except that:
in the step 2, adding compound seasoning and edible pigment into quantitative water which is 2 times of the weight of the textured vegetable protein, and uniformly stirring to obtain feed liquid without adding edible essence;
and 6, paving the mixed material obtained in the step 5 into a forming die, and heating the mixed material by steam at the temperature of 95 ℃ for 60 min.
Comparative example 4
This example provides a vegetable protein meat chunk, using the same raw materials as in example 1, and prepared in a similar manner to example 1, except that:
32.52% of soybean protein, 16.26% of rice protein, 20.56% of citrus fiber, 6.50% of carrageenan, 3.70% of acacia, 4.20% of cellulose methyl ether and 16.26% of maltodextrin;
comparative example 5
This example provides a vegetable protein meat chunk, using the same raw materials as in example 1, and prepared in a similar manner to example 1, with the following differences:
the food adhesive comprises 32.52% of soybean protein, 16.26% of rice protein, 17.31% of citrus fiber, 6.50% of carrageenan, 3.25% of curdlan, 6.45% of konjac glucomannan, 1.20% of calcium hydroxide and 11.26% of maltodextrin.
Comparative example 6
This experiment provided a chunk vegetable protein meat, using the same raw materials as in example 1, and prepared in a similar manner to example 1, with the following differences:
the food adhesive comprises 32.52% of soybean protein, 16.26% of rice protein, 17.31% of citrus fiber, 6.50% of carrageenan, 3.25% of curdlan, 8.65% of TG enzyme and 12.26% of maltodextrin.
And 6, paving the mixed material obtained in the step 5 into a forming die, wherein the forming die needs to be provided with pressure, the whole process of steam heating needs to be pressurized and heated in sections at 50 ℃ for 60min, and then the temperature is adjusted to 95 ℃ for 60 min.
Example 7
1. Sensory evaluation
The products of the above examples and comparative examples were subjected to sensory evaluation, and the results are shown in Table 1
TABLE 1 sensory evaluation results
2. Texture evaluation
The vegetable protein meat cubes prepared in examples 1 to 6 and comparative examples 1 to 3 were cut into 2cm by 2cm cubes and subjected to texture measurement using an SMS physical property measuring instrument under the following conditions:
selecting a probe: p50
Scheme selection: TPA (texture Curve analysis method, which can obtain texture characteristic parameters related to human sensory evaluation by pressing twice)
Speed before measurement: 2mm/s
Speed in measurement: 1mm/s
And (3) measuring the speed: 2mm/s
Deformation selection: 40 percent of
Hardness: representing the stress peak value when the food is compressed to the maximum deformation position, and representing the hardness of the food;
elasticity: the food deformation under the external force is shown, and the original state of the food can be recovered after the external force is removed.
Chewiness: for describing the solid state test samples, the values are expressed as the product of the tackiness and the elasticity.
Recovery property: the ability of the sample to rebound during the first compression is expressed as the ratio of the elastic energy released by the sample on return during a compression cycle to the energy consumed by the probe on compression.
The test results are shown in Table 2
TABLE 2
| Hardness of | Recovery property | Elasticity | Chewiness of the product | |
| Example 1 | 7948.56 | 35.97 | 83.08 | 4594.67 |
| Example 2 | 7430.28 | 31.94 | 86.74 | 4327.67 |
| Example 3 | 8376.48 | 35.38 | 83.60 | 4866.14 |
| Example 4 | 7848.21 | 35.67 | 83.85 | 4524.06 |
| Example 5 | 6694.28 | 30.73 | 81.45 | 3501.42 |
| Example 6 | 9576.23 | 30.23 | 79.60 | 4966.65 |
| Comparative example 1 | 7902.39 | 35.14 | 83.97 | 4466.18 |
| Comparative example 2 | 7893.25 | 35.43 | 83.70 | 4528.16 |
| Comparative example 3 | 3512.94 | 28.31 | 61.02 | 1320.27 |
| Comparative example 4 | 2915.36 | 26.12 | 58.37 | 1025.67 |
| Comparative example 5 | 5368.02 | 30.25 | 68.29 | 2932.51 |
| Comparative example 6 | 4921.65 | 29.01 | 64.37 | 2523.09 |
As can be seen from the sensory evaluation, the vegetable protein chunks produced in examples 1-6 had compact texture, no loose texture, a clear juicy feel, a texture similar to that of lean meat, and no beany flavor, compared to the comparative examples.
From texture data, the texture is not obviously affected by the change of the shape of the textured vegetable protein, but from the view point of a final product, when the ratio of the sheet-shaped product to the columnar product is 1:1, the texture is more natural and is closer to the real meat block, so that two textured vegetable proteins are selected to be matched for use. The change of the soybean protein and the rice protein in the food adhesive has more obvious influence on the texture, the larger the addition amount of the soybean protein is, the larger the hardness of the blocky vegetable meat is, but the elasticity is increased in comparison, and the proportion of the embodiment 1 is selected more optimally in comprehensive consideration.
Compared with the comparative example, the food adhesive is very critical in matching and plays a crucial role in the adhesion and the juice feeling of the blocky vegetable meat, the comparative example 2 is lack of cellulose methyl ether, the juice feeling is obviously reduced, the comparative example 4 is lack of protein powder, curdlan and the like, the adhesion is obviously reduced, the comparative example 5 is added with konjac gum, calcium hydroxide is added for promoting the konjac gum to form heat irreversible gel, but the prepared sample is increased in chopping viscosity, the slurry in the sample is more obvious, the texture is not natural enough, the alkaline taste is obvious, the comparative example 6 is added with TG enzyme, the process of heating at 50 ℃ for 60min is added for promoting the better crosslinking of the TG enzyme, the molding time is prolonged, and the problem of poor adhesion effect of the final product on the textured protein due to the TG enzyme, the texture is loose and the texture is not natural. Meanwhile, the pressing of the forming equipment has great influence on the compactness of the structure, and the preparation of the block plant protein meat can be realized by combining various factors.
3. Nutrient composition
Nutrient analysis was performed on the vegetable protein meat nuggets prepared in example 1, see table 3, table 3 being a meat nutrient table for the vegetable protein meat nuggets prepared in example 1.
TABLE 3 table of meat nutrient composition of vegetable protein meat nuggets prepared in example 1
4. Appearance analysis was performed on the vegetable protein meat nuggets prepared in example 1, comparative example 5 and comparative example 6, referring to fig. 1 and 2, fig. 1 is a photograph of the vegetable protein meat nuggets prepared in example 1, the upper panel is a photograph of the sample of example 1 after pasteurization, and the lower panel is a photograph of the sample of example 1 before pasteurization; fig. 2 is a photograph of the vegetable protein meat nuggets prepared in comparative example 5 and comparative example 6, the left photograph being a photograph of the sample of comparative example 5, and the right photograph being a photograph of the sample of comparative example 6.
As can be seen from the figures 1 and 2, the block-shaped plant protein meat formed by the adhesive and the manufacturing process of the invention in the figure 1 has natural texture similar to lean meat, compact texture, can be subjected to high-temperature sterilization treatment, realizes long-time storage at normal temperature, and is an ideal block-shaped plant protein meat product. In fig. 2, konjac glucomannan is added in the comparative example 5, but the prepared sample has more obvious slurry and less natural texture due to the increase of chopping viscosity, and more holes appear, and TG enzyme is added in the comparative example 6, so that in order to promote better crosslinking of the TG enzyme, a process of heating at 50 ℃ for 60min is added in the forming stage, so that the forming time is prolonged, and the problem of poor binding effect of the TG enzyme on the textured protein, namely loose texture and unnatural texture of the final product is solved.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (10)
1. The food adhesive for the vegetable protein meat blocks is characterized by comprising the following raw materials in parts by mass:
35-60 parts by mass of a vegetable protein;
8-18 parts by mass of dietary fiber;
2-15 parts by mass of egg white powder;
4-18 parts by mass of edible-grade glue;
1.5 to 5 parts by mass of cellulose methyl ether;
5-20 parts by mass of maltodextrin;
the food adhesive does not include konjac gum and TG enzymes.
2. The food adhesive according to claim 1, wherein the vegetable protein is one or more of soy protein, pea protein, wheat protein, rice protein, mung bean protein and the like, preferably a soy protein and rice protein composition, more preferably a soy protein and rice protein composition in a mass ratio of 10-30: 10 soy protein and rice protein composition;
the dietary fiber is selected from one or more of soybean fiber, pea fiber, wheat fiber, citrus fiber, etc., preferably citrus fiber;
the edible grade gum is selected from one or more of carrageenan, curdlan, arabic gum and locust bean gum, preferably carrageenan, curdlan and arabic gum.
3. The food adhesive according to claim 1, comprising the following raw materials in parts by mass:
20-35 parts by mass of soybean protein;
15-25 parts by mass of rice protein;
8-18 parts by mass of citrus fiber
2-10 parts by mass of carrageenan
2-8 parts by mass of curdlan
2-15 parts by mass of egg white powder;
1.5 to 5 parts by mass of cellulose methyl ether;
5 to 20 parts by mass of maltodextrin.
4. The food adhesive according to claim 1, which comprises the following raw materials in percentage by mass:
32.52 parts of soybean protein, 16.26 parts of rice protein, 17.31 parts of citrus fiber, 6.50 parts of carrageenan, 3.25 parts of curdlan, 3.25 parts of Arabic gum, 2.44 parts of egg white powder, 2.20 parts of cellulose methyl ether and 16.26 parts of maltodextrin.
5. The blocky plant protein meat is characterized by being prepared from the following raw materials in parts by mass:
40-85 parts by mass of textured vegetable protein;
3-20 parts by mass of an edible compound seasoning;
10 to 50 parts by mass of the food adhesive according to any one of claims 1 to 5;
5-35 parts by mass of vegetable oil;
0-6 parts by mass of edible essence;
0-5 parts by mass of an edible pigment.
6. The block-shaped plant protein meat as claimed in claim 5, wherein the textured plant protein comprises sheet-shaped protein and columnar protein, and the weight ratio of the sheet-shaped protein to the columnar protein is 30-80: 40;
the edible compound seasoning comprises salt, sugar, monosodium glutamate, yeast extract, onion powder, garlic powder and pepper powder, and preferably comprises 0.2-1 part by mass of salt, 0.5-2 parts by mass of sugar, 0.1-0.5 part by mass of monosodium glutamate, 0.1-0.6 part by mass of yeast extract, 0-0.3 part by mass of onion powder, 0-0.3 part by mass of garlic powder and 0.1-0.6 part by mass of pepper powder;
one or more of vegetable oil soybean oil, sunflower oil, canola oil and corn germ oil are mixed;
the edible pigment is a mixture of monascus red, beet red, apple extract, pomegranate extract and barley extract, preferably the monascus red is 0.005-0.03 mass part, the beet red is 0.002-0.01 mass part, the apple extract is 0.2-0.4 mass part, the pomegranate extract is 0.05-0.2 mass part and the barley extract is 0.1-0.2 mass part, and most preferably the mass ratio of the monascus red, the beet red, the apple extract, the pomegranate extract and the barley extract is 1:0.4:35:10: 15;
the edible essence comprises, by weight, 0.1-0.7 part of roast beef powder essence, 0-0.3 part of roast beef liquid essence, 0.1-0.6 part of beany flavor masking agent and 0.1-0.8 part of thick gravy paste essence.
7. A method for preparing a vegetable protein meat chunk as claimed in claim 5 or 6, comprising the steps of:
A) mixing the textured vegetable protein, the compound seasoning, the edible pigment, the edible essence and water, rolling and kneading, and standing until the textured vegetable protein has no hard core to obtain rehydrated textured vegetable protein;
removing the filaments of the rehydrated textured vegetable protein to obtain a filament-removed textured vegetable protein;
spraying hot oil on the textured vegetable protein after the silk is removed to obtain the processed textured vegetable protein;
B) adding a food adhesive into water, chopping, and then adding vegetable oil for emulsification to obtain adhesive slurry;
C) mixing the processed textured vegetable protein with the adhesive slurry to obtain a mixture;
D) and placing the mixture in a forming die, and heating and forming to obtain the blocky plant protein meat.
8. The method according to claim 7, wherein in the step of obtaining the rehydrated textured vegetable protein in step A), the ratio of textured vegetable protein to water is 1: (1.5-3);
the textured vegetable protein after silk removal is in a shape of a sheet or a strip with the length of 4-8 cm and the width of 0.1-0.3 cm;
the temperature of the hot oil is 160-185 ℃.
9. The preparation method according to claim 7, wherein in the step B), the mass ratio of the food adhesive to the water to the vegetable oil is 10-50: 40-90: 5-35;
in the step C), the mass ratio of the treated organized vegetable protein to the adhesive pulp is 30-80: 35.
10. The preparation method according to claim 7, wherein in the step D), the forming die is provided with a pressurizing device, and the mixture is pressurized in the heating forming process;
the heating is preferably steam heating, the temperature is 90-121 ℃, and the time is 20-90 min.
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