CN114982937B - Food adhesive, massive vegetable protein meat and preparation method thereof - Google Patents

Food adhesive, massive vegetable protein meat and preparation method thereof Download PDF

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Publication number
CN114982937B
CN114982937B CN202210606606.4A CN202210606606A CN114982937B CN 114982937 B CN114982937 B CN 114982937B CN 202210606606 A CN202210606606 A CN 202210606606A CN 114982937 B CN114982937 B CN 114982937B
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mass
parts
protein
vegetable protein
meat
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CN114982937A (en
Inventor
付文娟
任晓燕
吴楠
岳金霞
刘峰
邵波
段腊梅
王友玲
王敏
韩昊天
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Shandong Yuxin Biotechnology Co ltd
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Shandong Yuxin Biotechnology Co ltd
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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
    • 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
    • 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
    • A23L29/256—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
    • 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
    • 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
    • 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
    • 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

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  • 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 massive vegetable protein meat, which comprises the following raw materials in parts by mass: 35-60 parts by mass of 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 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 through the functional and nutritional collocation of various raw materials and auxiliary materials, and the prepared blocky plant meat is compact in texture, rich in taste, has natural textures similar to lean meat, is resistant to high-temperature treatment, is suitable for various cooking modes, and is an ideal blocky plant meat product under the condition of not adding konjac glucomannan and TG enzyme. In addition, the processed materials are placed in the mould box, the materials are pressed by using the pressing buckle, the materials are heated together with the mould, the compaction among the materials is ensured, and the compacting effect of the formed product is realized.

Description

Food adhesive, massive vegetable protein meat and preparation method thereof
Technical Field
The invention belongs to the technical field of foods, and particularly relates to a food adhesive, massive vegetable protein meat and a preparation method thereof.
Background
In recent years, the plant meat market rapidly develops, and various plant meat products are appeared on the market, but the product forms mainly adopt meat paste-like products, including plant meat patties, plant chicken cutlets, plant meat fillings and the like, while the whole plant protein meat products are less common and do not accord with the eating habits of Chinese.
The existing blocky plant meat mostly uses konjak gum and TG enzyme as adhesive, and the glucomannan in the konjak gum can be formed into thermal irreversible gel under alkaline condition, so that the konjak gum has the problems of large alkaline taste, complex process (dealkalization is needed) and large viscosity of the adhesive, and meanwhile, the problems of storage, freezing shrinkage, softening of high-temperature sterilization texture and influence on storage are faced. TG enzymes need to perform sufficient crosslinking reaction at a 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, and on the other hand, the TG enzymes have poor bonding effect on the textured vegetable protein, and often need to bond by means of more bonding slurry, so that the manufactured massive vegetable protein meat has a larger difference from real meat, and does not have good muscle texture. Patent CN111838398 adopts konjac glucomannan and alkaline water to prepare vegetable protein meat, and the problem of alkaline taste is solved by adding acid slow-release emulsion, but the effect of konjac glucomannan is relatively poor. Patent CN112841398 adopts TG enzyme, konjak gum to make plant-based meat patties, which requires sufficient time to promote enzyme cross-linking, and TG enzyme itself has a slightly inferior effect on organized plant protein adhesion.
Therefore, most of the current products use konjac glucomannan or TG enzyme (glutamine transaminase) as an adhesive, and have the problems of complex process, poor adhesive effect and the like.
Disclosure of Invention
In view of the above, the invention aims to provide a block vegetable protein meat and a preparation method thereof, and the block vegetable protein meat provided by the invention has the advantages of simple process, compact texture, simulated muscle texture, quick-frozen storage and high-temperature sterilization storage, and is suitable for various cooking modes.
The invention provides a food adhesive for massive vegetable protein meat, which comprises the following raw materials in parts by mass:
35-60 parts by mass of 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 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 selected from one or a combination of more than one of soybean protein, pea protein, wheat protein, rice protein, mung bean protein and the like, preferably a combination of soybean protein and rice protein, more preferably a mass ratio of 10-30: 10 with rice protein;
the dietary fiber is selected from one or more of soybean fiber, pea fiber, wheat fiber, and citrus fiber, preferably citrus fiber;
The edible gum is selected from one or more of carrageenan, curdlan, acacia and locust bean gum, preferably carrageenan, curdlan and acacia.
Preferably, the material 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 To 10 parts by mass of carrageenan
2 To 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 blocky vegetable protein meat which is prepared from the following raw materials in parts by mass:
40-85 parts by mass of organized plant protein;
3-20 parts by mass of edible composite seasoning;
10 to 50 parts by mass of the food adhesive;
5-35 parts by mass of vegetable oil;
0 to 6 parts by mass of edible essence;
0 to 5 parts by mass of an edible pigment.
Preferably, the organized plant protein consists of sheet protein and columnar protein, wherein the weight ratio of the sheet protein to the columnar protein is 30-80:40;
The edible composite seasoning comprises 0.2 to 1 part by mass of salt, 0.5 to 2 parts by mass of sugar, 0.1 to 0.5 part by mass of monosodium glutamate, 0.1 to 0.6 part by mass of yeast extract, 0 to 0.3 part by mass of onion powder, 0 to 0.3 part by mass of garlic powder and 0.1 to 0.6 part by mass of pepper powder;
one or more of vegetable oil soybean oil, sunflower seed 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, 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 0.1 to 0.7 part by weight of roast beef powder essence, 0 to 0.3 part by weight of roast beef liquid essence, 0.1 to 0.6 part by weight of beany flavor masking agent and 0.1 to 0.8 part by weight of marinated paste essence.
The invention also provides a preparation method of the massive vegetable protein meat, which comprises the following steps:
A) Mixing the textured vegetable protein, the composite seasoning, the food pigment, the edible essence and water, and then rolling, kneading and standing until the textured vegetable protein has no hard core, thus obtaining the rehydrated textured vegetable protein;
splitting the rehydrated textured plant protein to obtain a split textured plant protein;
spraying the textured plant protein after silk removal by using hot oil to obtain the textured plant protein after treatment;
b) Adding food adhesive into water, chopping, adding vegetable oil, and emulsifying to obtain adhesive slurry;
c) Mixing the treated textured vegetable protein with the adhesive slurry to obtain a mixture;
d) And placing the mixture into a forming die, and heating and forming to obtain the massive vegetable protein meat.
Preferably, in step a), in the step of obtaining the texturized vegetable protein after rehydration, the mass ratio of the texturized vegetable protein to water is 1: (1.5-3);
The textured vegetable protein after the silk removal is in a sheet shape or a strip shape 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 textured plant protein to the bonding paste after treatment 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 massive vegetable protein meat, which comprises the following raw materials in parts by mass: 35-60 parts by mass of 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 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 through the functional and nutritional collocation of various raw materials and auxiliary materials, and the prepared blocky plant meat is compact in texture, rich in taste, has natural textures similar to lean meat, is resistant to high-temperature treatment, is suitable for various cooking modes, and is an ideal blocky plant meat product under the condition of not adding konjac glucomannan and TG enzyme. In addition, the processed materials are placed in the mould box, the materials are pressed by using the pressing buckle, the materials are heated together with the mould, the compaction among the materials is ensured, and the compacting effect of the formed product is realized.
Drawings
FIG. 1 is a photograph of a chunk plant protein meat prepared in example 1;
FIG. 2 is a photograph of chunk vegetable protein meats prepared in comparative examples 5 and 6.
Detailed Description
The invention provides a food adhesive for massive vegetable protein meat, which comprises the following raw materials in parts by mass:
35-60 parts by mass of 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 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 lump vegetable protein meats provided by the present invention comprises 35 to 60 parts by mass of vegetable protein, preferably 35, 40, 45, 50, 55, 60, or any value between 35 to 60 parts by mass. The vegetable protein is selected from one or a plurality of compositions of soybean protein, pea protein, wheat protein, rice protein, mung bean protein and the like, preferably a soybean protein and rice protein composition, more preferably a mass ratio of 10-30: 10, wherein the mass ratio of soy protein to 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 massive vegetable protein meat provided by the invention also comprises 8-18 parts by mass of dietary fiber, preferably 8, 10, 12, 14, 16, 18 or any value between 8 and 18 parts by mass. The dietary fiber is selected from one or more of soybean fiber, pea fiber, wheat fiber, and citrus fiber, preferably citrus fiber.
The food adhesive for the massive vegetable protein meat provided by the invention further comprises 2-15 parts by mass of egg white powder, preferably 2, 4,5,6,8, 10, 12, 15 or any value between 2 and 15 parts by mass.
The food adhesive for the massive vegetable protein meat provided by the invention further 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 lumpy vegetable protein meat provided by the present invention further comprises maltodextrin in an amount of 5 to 20 parts by mass, preferably 5, 10, 15, 20, or any value between 5 and 20 parts by mass.
In some embodiments of the present invention, the food adhesive for chunk vegetable protein meats 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 To 10 parts by mass of carrageenan
2 To 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.
In some preferred embodiments of the present invention, the food adhesive for chunk vegetable protein meats 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 takes the soybean protein and the rice protein as main protein sources, on one hand, the food adhesive provides complete nutrition, the soybean protein contains all essential amino acids of human body, the components are complete, the PDCAAS is evaluated to be 0.95 (fully divided into 1.0), the food adhesive exceeds beef, the food adhesive is high-quality protein, the rice protein has high nutritive value and is easy to be absorbed by human body, and the two are matched, so that the limitation of methionine content is effectively compensated, and the nutrition is more balanced; on the other hand, the thermal irreversible gel characteristic of a composite system formed by the polyprotein and the polysaccharide is utilized to realize the adhesion of the organized plant protein, so that the fiber sense and the chewing sense of meat are truly simulated. The invention also adds cellulose methyl ether, citrus fiber and maltodextrin in the food adhesive, thereby providing high-quality dietary fiber, improving the problem of partial dryness of slurry which takes soy protein and other raw materials as main materials, creating the succulent feeling of the blocky plant meat and providing the characteristics of the blocky plant meat similar to fat. In the invention, carrageenan is added into the food adhesive, so that the elasticity and hardness of the product are ensured. The food adhesive provided by the invention has the complementary effect through the functional and nutritional collocation of various raw materials and auxiliary materials, and the prepared blocky plant meat is compact in texture, plump in taste, has natural textures similar to lean meat, is resistant to high-temperature treatment, is suitable for various cooking modes, and is an ideal blocky plant meat product.
The invention also provides blocky vegetable protein meat which is prepared from the following raw materials in parts by mass:
40-85 parts by mass of organized plant protein;
3-20 parts by mass of edible composite seasoning;
10 to 50 parts by mass of the food binder according to any one of claims 1 to 5;
5-35 parts by mass of vegetable oil;
0 to 6 parts by mass of edible essence;
0 to 5 parts by mass of an edible pigment.
The preparation raw materials of the massive vegetable protein meat provided by the invention comprise 40-85 parts by mass of organized vegetable proteins, preferably 40, 45, 50, 55, 60, 65, 70, 75, 80, 85 or any value between 40-85 parts by mass. The organized plant protein consists of sheet-like protein and columnar protein, the weight part ratio of the sheet-like protein to the columnar protein is 30-80:40, preferably, the weight part ratio of the sheet-like 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 massive vegetable protein meat provided by the invention also comprise 3-20 parts by mass of edible composite seasonings, preferably 3, 5, 8, 10, 12, 15, 18, 20 or any value between 3 and 20 parts by mass. The edible composite seasoning comprises 0.2 to 1 part by mass of salt, 0.5 to 2 parts by mass of sugar, 0.1 to 0.5 part by mass of monosodium glutamate, 0.1 to 0.6 part by mass of yeast extract, 0 to 0.3 part by mass of onion powder, 0 to 0.3 part by mass of garlic powder and 0.1 to 0.6 part by mass of pepper powder.
The preparation raw materials of the massive vegetable protein meat provided by the invention also comprise 10-50 parts by mass of the food adhesive, preferably 10, 15, 20, 25, 30, 35, 40, 45, 50 or any value between 10 and 50 parts by mass.
The preparation raw materials of the massive vegetable protein meat provided by the invention also comprise 5-35 parts by mass of vegetable oil, preferably 5, 10, 15, 20, 25, 30, 35 or any value between 5 and 35 parts by mass. The vegetable oil is one or more of soybean oil, sunflower seed oil, canola oil and maize germ oil.
The preparation raw materials of the massive vegetable protein meat also comprise 0 to 6 parts by mass of edible essence, preferably 0, 1, 2, 3, 4, 5 and 6 or any value between 0 and 6 parts by mass. The edible essence comprises 0.1 to 0.7 part by weight of roast beef powder essence, 0 to 0.3 part by weight of roast beef liquid essence, 0.1 to 0.6 part by weight of beany flavor masking agent and 0.1 to 0.8 part by weight of marinated paste essence.
The preparation raw materials of the massive vegetable protein meat provided by the invention also comprise 0 to 5 parts by mass of edible pigment, preferably 0, 1,2, 3,4, 5 or any value between 0 and 5 parts by mass. 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 invention also provides a preparation method of the massive vegetable protein meat, which comprises the following steps:
A) Mixing the textured vegetable protein, the composite seasoning, the food pigment, the edible essence and water, and then rolling, kneading and standing until the textured vegetable protein has no hard core, thus obtaining the rehydrated textured vegetable protein;
splitting the rehydrated textured plant protein to obtain a split textured plant protein;
spraying the textured plant protein after silk removal by using hot oil to obtain the textured plant protein after treatment;
b) Adding food adhesive into water, chopping, adding vegetable oil, and emulsifying to obtain adhesive slurry;
c) Mixing the treated textured vegetable protein with the adhesive slurry to obtain a mixture;
d) And placing the mixture into a forming die, and heating and forming to obtain the massive vegetable protein meat.
Wherein, in the step A), in the step of obtaining the organized plant protein after rehydration, the mass ratio of the organized plant protein to water is 1: (1.5-3), preferably 1:1.5, 1:2, 1:2.5, 1:3, or 1: any value between (1.5-3);
The textured vegetable protein after the silk removal is in a sheet shape or a strip shape with the length of 4-8 cm and the width of 0.1-0.3 cm;
The temperature of the hot oil is between 160 and 185 c, preferably between 160, 170, 180, 185, or any value between 160 and 185 c. Wherein, the hot oil 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, 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 organized plant protein to the bonding paste after the treatment 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, at a temperature of 90-121 ℃, preferably 90, 95, 100, 105, 110, 115, 121, or any value between 90-121 ℃, for a time of 20-90 min, preferably 20, 30, 60, 90, or any value between 20-90 min.
The invention puts the processed materials into the mould box, uses the pressing buckle to press the materials, heats the materials together with the mould, ensures the compaction between the materials, and realizes the compacting effect of the formed products.
The massive vegetable protein meat provided by the invention has muscle textures similar to lean meat, has compact texture, is moist and juicy, can realize quick-frozen storage and high-temperature sterilization storage, and is suitable for various cooking modes.
In order to further understand the present invention, the food adhesive, the chunk plant protein meat, the preparation method thereof, and the application thereof provided by the present invention are described below with reference to examples, and the scope of the present invention is not limited by the following examples.
The following raw materials are all commercial products.
Example 1
The embodiment provides a blocky vegetable protein meat, and the preparation method thereof comprises the following steps:
Step 1: weighing organized vegetable protein: weighing a certain proportion of flaky and columnar textured vegetable proteins, wherein the weight ratio of flaky textured vegetable proteins (LDP, purchased from Shandong Yuxin Biotechnology Co., ltd.) to columnar textured vegetable proteins (LYZ, purchased from Shandong Yuxin Biotechnology Co., ltd.) is 1:1;
Step 2: preparing feed liquid: adding a compound seasoning, an edible pigment and an edible essence into quantitative water with the weight 2 times of that 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, 0.15% of pepper powder, 0.01% of edible pigment comprises monascus red, 0.004% of beet red, 0.35% of apple extract, 0.1% of pomegranate extract, 0.15% of barley extract, and 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 pot-stewed paste essence; (the percentages are mass percentages of the raw materials in quantitative water)
Step 3: pretreatment of organized vegetable proteins: adding the textured vegetable protein into the quantitative water in the step 2, rolling and standing until no hard core exists, wherein the specific conditions are that the ratio of the textured vegetable protein to the water at 20 ℃ is 1:2, putting the textured vegetable protein into a rolling and kneading machine for rolling and kneading for 30min at 8r/min, and refrigerating for 8 hours at 4 ℃ to obtain the textured vegetable protein after rehydration, then putting the textured vegetable protein into a yarn dismantling device for yarn dismantling, wherein the textured vegetable protein after yarn dismantling is in a sheet shape or a strip shape with the length of 4-8 cm and the width of 0.1-0.3 cm, and obtaining the textured vegetable protein after yarn dismantling; spraying the textured plant protein after silk removal by using the canola oil at 170 ℃ to obtain the textured plant protein after treatment;
Step 4: preparing adhesive slurry: taking a food adhesive, adding the food adhesive into water, chopping, adding vegetable oil, and emulsifying to obtain adhesive slurry, wherein the food adhesive is prepared by the following steps: water: vegetable oil=1:8:5, food adhesive comprising soy protein 32.52%, rice protein 16.26%, citrus fiber 17.31%, carrageenan 6.50%, curdlan 3.25%, acacia 3.25%, egg white powder 2.44%, cellulose methyl ether 2.20%, maltodextrin 16.26%; the vegetable oil is canola oil;
step 5: mixing materials: uniformly mixing the textured vegetable protein obtained in the step 3 and the bonding paste obtained in the step4, wherein the mass ratio of the textured vegetable protein to the bonding paste is 3:1;
Step 6: and (3) forming: and (3) paving the mixed material obtained in the step (5) into a forming die (bacon die box (purchased from Hebei Shengtao mechanical equipment)), wherein the forming die is required to have pressure, a buckle is arranged on an upper cover of the forming die, after the material is filled, the buckle is clamped, the whole process of steam heating is required to be pressurized, and the steam heating temperature is 121 ℃ and the time is 30min. And (5) heating and forming by steam to obtain the massive vegetable protein meat.
Example 2
This example provides a chunk plant protein meat, similar to example 1, with the difference that:
the weight ratio of the organized vegetable protein used in the step 1 to the columnar organized vegetable protein 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 maize germ oil.
Example 3
This example provides a chunk plant protein meat, similar to example 1, with the difference that:
The weight ratio of the organized vegetable protein used in the step 1 to the columnar organized vegetable protein is 3:2;
In the step 4, the food adhesive comprises 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, wherein the vegetable oil is sunflower seed oil.
Example 4
The present example provides a chunk plant protein meat using the same materials as in example 1, the preparation process being similar to example 1, except that:
In the step 4, the food adhesive comprises 32.52% of soybean protein, 16.26% of rice protein, 15.78% of wheat fiber, 7.10% of carrageenan, 5.36% of curdlan, 5.51% of locust bean gum, 3.28% of egg white powder, 2.00% of cellulose methyl ether and 12.18% of maltodextrin; the vegetable oil is soybean oil.
Example 5
The present example provides a chunk plant protein meat using the same materials as in example 1, the preparation process being similar to example 1, except that:
step 2: preparing feed liquid: adding compound flavoring, edible pigment and edible essence into quantitative water with 1.5 times of the weight of the textured vegetable protein, and stirring uniformly to obtain feed liquid;
step4: preparing adhesive slurry: wherein the food adhesive: water: vegetable oil = 1:10:5;
Example 6
The present example provides a chunk plant protein meat using the same materials as in example 1, the preparation process being similar to example 1, except that:
step 2: preparing feed liquid: adding compound flavoring, edible pigment and edible essence into quantitative water with the weight 2.5 times of the weight of the textured vegetable protein, and uniformly stirring to obtain feed liquid;
step 4: preparing adhesive slurry: wherein the food adhesive: water: vegetable oil = 1:6:5;
In the step 6, the steam heating temperature is 95 ℃ and the time is 60min.
Comparative example 1
This example provides a chunk plant protein meat, similar to example 1, with the difference that:
the textured vegetable proteins used in step 1 are all lamellar textured vegetable proteins;
in the step 4, the food adhesive comprises 16.26% of soybean protein, 32.52% of rice protein, 17.31% of citrus 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;
Comparative example 2
This example provides a chunk plant protein meat, similar to example 1, with the difference that:
the organized plant proteins used in step 1 are all columnar organized plant proteins;
In the step 2, the material liquid is prepared: adding the compound flavoring and the edible pigment into quantitative water with the weight 2 times of that of the organized vegetable protein, and uniformly stirring without adding the edible pigment;
In the step 4, the food adhesive comprises 32.52% of soybean protein, 16.26% of rice protein, 19.51% of citrus fiber, 6.50% of carrageenan, 3.25% of curdlan, 3.25% of Arabic gum, 2.44% of egg white powder and 16.26% of maltodextrin;
comparative example 3
The present example provides a chunk plant protein meat using the same materials as in example 1, the preparation process being similar to example 1, except that:
In the step 2, adding compound seasonings and edible pigments into quantitative water with the weight 2 times of that of the organized vegetable proteins, and uniformly stirring to obtain feed liquid without adding edible essence;
in the step 6, the mixed material obtained in the step 5 is paved into a forming die, and the steam heating temperature is 95 ℃ and the time is 60min.
Comparative example 4
The present example provides a chunk plant protein meat using the same materials as in example 1, the preparation process being similar 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
The present example provides a chunk plant protein meat using the same starting materials as in example 1, the preparation process being similar to that of 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 konjak gum, 1.20% of calcium hydroxide and 11.26% of maltodextrin.
Comparative example 6
The experiment provided a chunk vegetable protein meat using the same raw materials as in example 1, and the preparation method is similar 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.
In the step 6, the mixed material obtained in the step 5 is paved into a forming die, the forming die needs to be pressurized, the whole steam heating process needs to be pressurized and heated in sections, the heating is carried out for 60 minutes at 50 ℃, and then the temperature is adjusted to 95 ℃ for 60 minutes.
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 chunk plant protein meats prepared in examples 1-6 and comparative examples 1-3 were cut into cubes of 2cm x 2cm, and texture detection was performed using an SMS physical property tester under the following conditions:
Probe selection: p50
Scheme selection: TPA (texture Curve analysis method, two pressing methods are adopted to obtain texture characteristic parameters related to sensory evaluation of human body)
Speed before measurement: 2mm/s
Speed measurement: 1mm/s
Post-measurement speed: 2mm/s
And (3) deformation selection: 40 percent of
Hardness: representing stress peaks occurring when the food is compressed to the maximum deformation, and representing the hardness of the food;
Elasticity: the ability of the food to deform under external force and recover the original state after the external force is removed is shown.
Masticatory properties: for describing solid test samples, the numerical value is expressed as the product of tackiness and elasticity.
Recovery: the ability of the sample to rebound during the first compression is expressed as the ratio of the elastic energy released by the sample during the return of the sample during the first compression cycle to the energy consumed by the probe during the compression.
The test results are shown in Table 2
TABLE 2
Hardness of Recovery of Elasticity of Masticatory properties
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 sensory evaluation, the block vegetable protein meat prepared in examples 1-6 has a compact and non-loose texture, a clear taste and texture similar to lean meat, and no beany flavor.
From the texture data, it can be seen that the change of the shape of the textured vegetable protein does not significantly affect the texture, but from the end product, when the sheet-like and columnar products are used in a 1:1 ratio, the texture is more natural and more similar to that of a real meat chunk, so that two textured vegetable proteins are selected for matching. The change of soybean protein and rice protein in the food adhesive has more remarkable influence on the texture, and the hardness of the blocky plant meat is higher as the soybean protein is added, but compared with the hardness, the elasticity is increased, and the proportion of the comprehensive consideration of the selection of the embodiment 1 is better.
Compared with the comparative example, it can be found that, because the collocation of the food adhesive is very critical, the adhesion and the juice sense of the blocky plant meat are played a critical role, the juice sense is obviously reduced due to the lack of cellulose methyl ether in comparative example 2, the adhesion is obviously reduced due to the lack of protein powder, curdlan and the like in comparative example 4, the konjac gum is added in comparative example 5 to promote the konjac gum to form thermally irreversible gel, calcium hydroxide is added, but the prepared sample has more obvious slurry in the sample due to the increase of chopping viscosity, the texture is not natural enough, obvious alkaline taste appears on the flavor, the TG enzyme is added in comparative example 6, the process of heating for 60min at 50 ℃ is added in the molding stage to promote better crosslinking of the TG enzyme, the molding time is prolonged, and the texture of the final product is loose due to the problem that the adhesion effect of the TG enzyme on the textured protein is poor. Meanwhile, the compression of the forming equipment has a great influence on the compactness of the texture, and the preparation of the massive vegetable protein meat can be realized by combining various factors.
3. Nutritional ingredients
The nutrient composition analysis of the chunk plant protein meat prepared in example 1 was performed, see table 3, and table 3 is a table of meat nutrient compositions of the chunk plant protein meat prepared in example 1.
Table 3 table of meat nutrient composition of chunk plant protein meats prepared in example 1
4. Appearance analysis was performed on the pieces of vegetable protein meat prepared in example 1, comparative example 5 and comparative example 6, see fig. 1 and 2, fig. 1 is a photograph of the pieces of vegetable protein meat prepared in example 1, the upper drawing is a photograph of the sample of example 1 after high temperature sterilization, and the lower drawing is a photograph of the sample of example 1 before non-sterilization; FIG. 2 is a photograph of massive vegetable protein meats prepared in comparative examples 5 and 6, the left hand image is a photograph of a sample of comparative example 5, and the right hand image is a photograph of a sample of comparative example 6.
As can be seen from FIGS. 1 and 2, the block vegetable protein meat formed by the adhesive and the preparation process of the invention in FIG. 1 has natural texture similar to lean meat, compact texture, and can be subjected to high-temperature sterilization treatment, so that the block vegetable protein meat can be stored for a long time at normal temperature, and is an ideal block vegetable protein meat product. In fig. 2, the konjac glucomannan is added in comparative example 5, but the prepared sample has more obvious slurry in the sample, insufficient texture and more holes due to the increase of chopping viscosity, and the TG enzyme is added in comparative example 6, so that the process of heating at 50 ℃ for 60min is added in the forming stage to promote better crosslinking of the TG enzyme, the forming time is prolonged, and the final product has loose texture and unnatural texture due to the problem of poor adhesion effect of the TG enzyme on the textured protein.
The foregoing is merely a preferred embodiment of the present invention and it should be noted that modifications and adaptations to those skilled in the art may be made without departing from the principles of the present invention, which are intended to be comprehended within the scope of the present invention.

Claims (12)

1. A food adhesive for chunk vegetable protein meats, characterized in that the raw materials are:
35-60 parts by mass of vegetable protein, wherein the vegetable protein comprises the following components in percentage by mass: 10 with rice protein;
8-18 parts by mass of dietary fiber, wherein the dietary fiber is selected from one or a combination of more of soybean fiber, pea fiber, wheat fiber, citrus fiber and the like;
2-15 parts by mass of egg white powder;
4-18 parts by mass of edible gum, wherein the edible gum is one or a plurality of compositions selected from carrageenan, curdlan, acacia and locust bean gum;
1.5-5 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 dietary fiber is selected from citrus fiber;
the edible gum is selected from carrageenan, curdlan and acacia.
3. The food adhesive of claim 1, wherein the raw materials are:
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;
1.5-5 parts by mass of cellulose methyl ether;
5-20 parts by mass of maltodextrin.
4. The food adhesive of claim 1, wherein the raw materials are:
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 massive vegetable protein meat is characterized by being prepared from the following raw materials in parts by mass:
40-85 parts by mass of organized plant protein;
3-20 parts by mass of an edible composite seasoning;
10 to 50 parts by mass of the food binder according to any one of claims 1 to 4;
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 blocky vegetable protein meat according to claim 5, wherein the organized vegetable protein consists of sheet-like proteins and columnar proteins, and the weight ratio of the sheet-like proteins to the columnar proteins is 30-80:40;
The edible composite seasoning comprises salt, sugar, monosodium glutamate, yeast extract, onion powder, garlic powder and pepper powder;
one or more of vegetable oil soybean oil, sunflower seed 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;
The edible essence comprises 0.1-0.7 part by weight of roast beef powder essence, 0-0.3 part by weight of roast beef liquid essence, 0.1-0.6 part by weight of beany flavor masking agent and 0.1-0.8 part by weight of marinated paste essence.
7. The massive vegetable protein meat according to claim 6, wherein the edible composite seasoning 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;
The edible pigment comprises 0.005-0.03 part by mass of monascus red, 0.002-0.01 part by mass of beet red, 0.2-0.4 part by mass of apple extract, 0.05-0.2 part by mass of pomegranate extract and 0.1-0.2 part by mass of barley extract.
8. The chunk plant protein meat of claim 6, wherein the mass ratio of red yeast rice red, beet red, apple extract, pomegranate extract, and barley extract is 1:0.4:35:10:15.
9. A method for preparing a chunk plant protein meat of any one of claims 5-8, comprising the steps of:
A) Mixing the textured vegetable protein, the composite seasoning, the food pigment, the edible essence and water, and then rolling, kneading and standing until the textured vegetable protein has no hard core, thus obtaining the rehydrated textured vegetable protein;
splitting the rehydrated textured plant protein to obtain a split textured plant protein;
spraying the textured plant protein after silk removal by using hot oil to obtain the textured plant protein after treatment;
b) Adding food adhesive into water, chopping, adding vegetable oil, and emulsifying to obtain adhesive slurry;
C) Mixing the treated textured vegetable protein with the adhesive slurry to obtain a mixture;
d) And placing the mixture into a forming die, and heating and forming to obtain the massive vegetable protein meat.
10. The method according to claim 9, wherein in the step a), the mass ratio of the organized plant protein to water is 1: (1.5-3);
The textured vegetable protein after the silk removal is in a sheet shape or a strip shape 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 ℃.
11. The preparation method according to claim 9, wherein in the step B), the mass ratio of the food binder, water and vegetable oil is 10-50:40-90:5-35;
In the step C), the mass ratio of the textured vegetable protein to the adhesive slurry after treatment is 30-80:35.
12. The method according to claim 9, wherein in the step D), the molding die is provided with a pressurizing device for pressurizing the mixture during the heat molding;
the heating is steam heating, the temperature is 90-121 ℃, and the time is 20-90 min.
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