CN115137010A - Plant-based crispy meat and preparation method thereof - Google Patents
Plant-based crispy meat and preparation method thereof Download PDFInfo
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- CN115137010A CN115137010A CN202210825975.2A CN202210825975A CN115137010A CN 115137010 A CN115137010 A CN 115137010A CN 202210825975 A CN202210825975 A CN 202210825975A CN 115137010 A CN115137010 A CN 115137010A
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A23J3/00—Working-up of proteins for foodstuffs
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Abstract
The invention discloses a plant-based small crisp meat and a preparation method thereof, and relates to the field of food processing, wherein the plant-based small crisp meat comprises the following raw materials in parts by weight: 15-25 parts of soybean drawing protein; 2-6 parts of soybean protein isolate; 1-5 parts of wheat gluten; 1-5 parts of starch; 0.2-2 parts of glutamine transaminase; 0.2-1 part of flavor enhancer; 0.1-0.8 part of edible essence; 0.3-3 parts of a sweetening agent; 3-8 parts of vegetable oil; 0.5-1.2 parts of edible salt; 0.6-5 parts of spices; 15-30 parts of small crisp meat paste powder and 45-60 parts of water. The vegetable-based crisp meat has a taste similar to that of crisp meat, is crisp outside and tender inside, has no beany flavor, has toughness and fiber feeling of meat-like parts, has a protein content of not less than 15%, does not contain cholesterol and trans-fatty (acid), and does not contain any animal-derived components.
Description
Technical Field
The invention relates to the field of food processing, in particular to a plant-based crispy pork and a preparation method thereof.
Background
The development history of the vegetarian meat products in China is long, but the traditional vegetarian meat products are low in technical content, and are mainly prepared from soybean meal, soybean protein, wheat protein and the like through simple processing by extrusion and puffing, so that the taste or the appearance of the meat products is simulated to a certain degree, and the actual taste is different from that of the meat products. At present, the plant protein meat industry is in the development stage, the product has texture and taste which are similar to those of animal meat, but a certain difference still exists compared with real animal meat, and the product is limited by the prior art, the form of the plant meat product is single, frozen products such as hamburger patties and minced meat are mainly used, and snack special products suitable for local taste in China are rare.
The crisp pork is a traditional dish in Henan, shaanxi and other places, the traditional preparation method is to cut pork/chicken into strips, pickle, slurry and fry, and the crisp pork/chicken has the characteristics of ruddy color and luster and oily but not greasy taste, and is deeply loved by people. The main materials of the traditional small crisp meat are livestock meat, the meat has high cholesterol content and contains a large amount of saturated fatty acid, and the substances can increase the risk of suffering from arteriosclerosis and heart diseases along with the large intake of a human body.
At present, researchers aim to produce a product which is more nutritional and healthy than the traditional crisp meat by adding plant source protein in different proportions into the crisp meat. However, the existing vegetable meat product taking the soy protein as the main raw material has obvious beany flavor, is difficult to imitate the fiber structure of meat, and does not have the meat quality elastic and tough mouthfeel of small crisp meat.
The invention aims to provide a plant-based small crisp meat and a preparation method thereof, wherein the appearance and the form of the small crisp meat are similar, the small crisp meat is golden and thin strip-shaped after being wrapped with flour and pre-fried, the taste of the small crisp meat is similar to that of the small crisp meat, the small crisp meat is crisp outside and tender inside, and the small crisp meat does not have beany flavor, and the meat-like part has toughness and fibrous feeling and can be eaten cold or hot.
Disclosure of Invention
In view of the above-mentioned drawbacks of the prior art, the technical problem to be solved by the present invention is to provide a plant-based crispy pork and a preparation method thereof, wherein the appearance and taste of the vegetable-based crispy pork are similar to those of crispy pork, the color is golden, the vegetable-based crispy pork is crispy on the outside and tender on the inside, the vegetable-based crispy pork has no beany flavor, the meat-like portion is tough and fibrous, the protein content is not less than 15%, the vegetable-based crispy pork does not contain cholesterol and trans-fat (acid), and the vegetable-based crispy pork does not contain any animal-derived components.
In order to realize the purpose, the invention provides plant-based crisp meat which comprises the following raw materials in parts by weight: 15-25 parts of soybean drawing protein; 2-6 parts of soybean protein isolate; 1-5 parts of vital gluten; 1-5 parts of starch; 0.2-2 parts of glutamine transaminase; 0.2-1 part of flavor enhancer; 0.1-0.8 parts of edible essence; 0.3-3 parts of a sweetening agent; 3-8 parts of vegetable oil; 0.5 to 1.2 portions of edible salt; 0.6-5 parts of spices; 15-30 parts of small crispy meat paste powder and 45-60 parts of water.
Further, the flavor enhancer is amino acid, nucleotide and/or yeast extract.
Preferably, the amino acid is sodium glutamate, and the nucleotide is 5 ’ The flavor-improving nucleotide disodium is characterized in that the yeast extract comprises beany flavor masking yeast extract and/or flavoring yeast extract.
Preferably, the mass ratio of the beany flavor masking yeast extract to the flavoring yeast extract is 2:3 to 1:1.
preferably, the edible essence is meat-flavor essence without animal source, and the meat-flavor essence without animal source refers to essence with the raw material not derived from animals and having meat flavor.
Preferably, the sweetener is selected from at least one of white granulated sugar, honey and trehalose.
Preferably, the raw materials of the plant-based crispy meat also comprise 0.1 to 0.8 part by weight of a Hemsy complex thickener VM101.
Preferably, the shortbread meat starch material comprises a thickening agent.
Preferably, the small crisp meat paste powder is special flavor dense paste powder CX22002.
The invention also provides a preparation method of the plant-based crispy pork, which comprises the following steps:
step one, rehydrating the soybean drawing protein, washing with water, and removing water to obtain a product with the weight 2.2-2.4 times of the dry weight of the soybean drawing protein;
step two, dividing the obtained washed soybean drawing protein into a first part of soybean drawing protein and a second part of soybean drawing protein according to the mass ratio of 25-35; chopping and mixing the first part of the soybean wire-drawing protein at 2000r/min to obtain long soybean wire-drawing protein filaments, and chopping and mixing the second part of the soybean wire-drawing protein at 3000r/min to obtain short soybean wire-drawing protein filaments;
uniformly mixing all chopped and mixed soybean drawn protein filaments with isolated soybean protein, wheat gluten, starch, glutamine transaminase, flavor enhancer, edible essence, sweetening agent, vegetable oil, edible salt, spice and part of water, extruding strip-shaped vegetarian meat strips by a filling machine, preserving heat at 50-60 ℃, and cooking and shaping at 80-95 ℃;
and step four, preparing slurry with the mass concentration of 50-65% by using the small crisp meat slurry powder and the rest water, wrapping the slurry by using the slurry after the cooked strip-shaped vegetarian meat strips are cooled, and quickly freezing after frying to obtain the plant-based small crisp meat.
Preferably, in the second step, the chopping time of the first part of the soybean drawn protein filaments is 1min; the chopping time of the second part of the soybean drawn protein filaments is 1min.
Preferably, in the third step, a hermite compound thickener VM101 emulsion is further included, and the preparation method of the hermite compound thickener VM101 emulsion comprises the following steps: uniformly stirring the Hemsy compound thickener VM101 and the vegetable oil, adding the mixture into zero-degree ice water, and chopping and stirring the mixture for 2-3 min at 3000r/min until the mixture is uniform and milky white; preferably, the weight ratio of the Hemsy complex thickener VM101 to the zero-degree ice water is 1.
Preferably, in the fourth step, the frying temperature is 160-180 ℃ and the time is 20-30 s.
The invention at least has the following beneficial technical effects:
1. the plant-based crispy pork uses a flavor enhancer, an edible essence and a spice which are compounded in a certain proportion, wherein the flavor enhancer can improve the meat quality and the flavor of the plant-based crispy pork, but is easy to decompose when heated, and can partially lose in the subsequent thermal processing process, and the addition of the flavor enhancer is determined to ensure the stability of the product; the edible essence can enrich the fragrance of the plant crisp meat, so that the meat crisp meat has the taste of meat and the fragrance of meat; the spices are similar to common small crispy meat in the market, and the special characteristics are endowed to the local flavor snack; the three components are compounded to have obvious synergistic interaction, can endow the plant-based crisp meat flavor, and can cover the beany flavor of the plant meat product which takes the soy protein as the main raw material;
2. glutamine transaminase is added as an acyltransferase to catalyze the intramolecular and intermolecular crosslinking of protein, so that the soybean protein isolate and the soybean fiber protein are bonded together; the covalent bond formed by the catalysis of glutamine transaminase is difficult to break under the general non-enzymatic catalysis condition, the dispersed soybean drawing protein and soybean protein isolate are bonded into a certain shape in the product, and the product is not easy to break in the process of powder coating and pre-frying, thereby enhancing the fibrous feeling of meat and weakening the beany flavor;
3. gluten and starch are added, the gluten absorbs water to form wet gluten with a net structure, the wet gluten has good viscoelasticity, the completeness and the continuity of extrusion forming can be promoted, the elastic mouthfeel is improved, the compactness of a product can be improved by adding the starch, and the wet gluten is matched with the gluten according to a certain proportion to simulate the elastic and tough mouthfeel of meat, so that the mouthfeel of the meat is very close to that of the meat;
4. the small crispy meat slurry powder is used as slurry wrapping slurry, so that the shell can be crisp, and the thickening agent is added into the slurry, so that the plant-based small crispy meat is not peeled and can retain water in the frying process, and the frying oil absorption is reduced;
5. the soybean drawn protein filaments are divided into two parts, wherein one part is chopped and mixed at a medium speed to obtain longer protein filaments, the other part is chopped and mixed at a high speed to obtain shorter protein filaments, and the mouthfeel of the mixed protein filaments is closer to the texture of meat;
6. the hot-eating mouthfeel can be obviously improved by adding the Hemsy compound thickener VM101.
The conception, the specific structure and the technical effects of the present invention will be further described with reference to the accompanying drawings to fully understand the objects, the features and the effects of the present invention.
Drawings
FIG. 1 is a schematic representation of a large, long, soy-bean-spun protein filament cut at moderate speed in a preferred embodiment of the invention;
FIG. 2 is a schematic representation of a high speed chopped short soy protein fiber of a preferred embodiment of the present invention;
FIG. 3 is a schematic illustration of a Hermesi complex thickener VM01 emulsion of example 7;
FIG. 4 is a schematic view of the filled and extruded meat analogue strips of example 4;
FIG. 5 is a schematic view of a filled and extruded strip of meat analogue in comparative example 1;
FIG. 6 is a schematic view of a plant-based crisp meat product in accordance with a preferred embodiment of the present invention.
Detailed Description
The technical contents of the preferred embodiments of the present invention will be more clearly and easily understood by referring to the drawings attached to the specification. The present invention may be embodied in many different forms of embodiments and the scope of the invention is not limited to the embodiments set forth herein.
The raw materials used in the present invention are commercially available unless otherwise specified.
Example 1
The plant-based crisp meat comprises the following raw materials in parts by weight: 17 parts of soybean drawing protein; 3 parts of soybean protein isolate; 2 parts of vital gluten; 4 parts of starch; 0.5 part of glutamine transaminase; 0.2 part of sodium glutamate; 0.5 part of edible essence; 0.4 part of white granulated sugar; 6 parts of vegetable oil; 1 part of edible salt; 0.8 part of spice; 17 parts of starch and 47.6 parts of water.
The preparation method of the plant-based crisp pork comprises the following steps:
step one, rehydrating the soybean wire-drawing protein, washing with water, and removing water to obtain the soybean wire-drawing protein with the weight about 2.2 times of the dry weight of the soybean wire-drawing protein;
step two, dividing the obtained washed soybean drawing protein into a first part of soybean drawing protein and a second part of soybean drawing protein according to the mass ratio of 25; chopping the first part of the soybean drawing protein at 2000r/min for 1min to obtain long soybean drawing protein filaments, and chopping the second part of the soybean drawing protein at 3000r/min for 1min to obtain short soybean drawing protein filaments, as shown in FIG. 2;
uniformly mixing all chopped and mixed soybean drawn protein filaments with isolated soybean protein, wheat gluten, starch, glutamine transaminase, a flavor enhancer, edible essence, a sweetening agent, vegetable oil, edible salt, spices and part of water, extruding strip-shaped vegetarian meat strips by a filling machine, preserving heat at 50 ℃, and cooking and shaping at 95 ℃;
step four, preparing slurry with the mass concentration of 58% by using the small crisp meat slurry powder and the rest water, wrapping the slurry by using the slurry after the cooked strip-shaped vegetarian meat strips are cooled, pre-frying at 160 ℃ for 20s, and then quickly freezing to obtain the plant-based small crisp meat.
Example 2
The plant-based crispy pork comprises the following raw materials in parts by weight: 17 parts of soybean drawing protein; 3 parts of soybean protein isolate; 4 parts of vital gluten; 2 parts of starch; 0.5 part of glutamine transaminase; 0.2 part of sodium glutamate; 0.2 part of yeast extract; 0.6 part of edible essence; 0.3 part of white granulated sugar; 0.3 part of honey; 6 parts of vegetable oil; 1 part of edible salt; 0.8 part of spice; 17 parts of starch and 47.1 parts of water.
The preparation method of the plant-based crisp meat comprises the following steps:
step one, rehydrating the soybean wire-drawing protein, washing with water, and removing water to obtain the soybean wire-drawing protein with the weight about 2.2 times of the dry weight of the soybean wire-drawing protein;
step two, mixing the obtained washed soybean wire drawing protein according to a mass ratio of 30:70 into a first portion of soy draw protein and a second portion of soy draw protein; chopping and mixing the first part of the soybean wire-drawing protein at 2000r/min for 1min to obtain long soybean wire-drawing protein filaments, and chopping and mixing the second part of the soybean wire-drawing protein at 3000r/min for 1min to obtain short soybean wire-drawing protein filaments; (ii) a
Uniformly mixing all chopped and mixed soybean drawn protein filaments with isolated soybean protein, wheat gluten, starch, glutamine transaminase, flavor enhancer, edible essence, sweetening agent, vegetable oil, edible salt, spice and part of water, extruding strip-shaped vegetarian meat strips by a filling machine, preserving heat at 50 ℃, and cooking and shaping at 95 ℃;
step four, preparing slurry with the mass concentration of 58% by using the small crisp meat slurry powder and the rest water, wrapping the slurry by using the slurry after the cooked strip-shaped vegetarian meat strips are cooled, pre-frying at 160 ℃ for 30s, and then quickly freezing to obtain the plant-based small crisp meat.
Example 3
The plant-based crispy pork comprises the following raw materials in parts by weight: 17 parts of soybean drawing protein; 4 parts of soybean protein isolate; 3 parts of vital gluten; 2 parts of starch; 0.5 part of glutamine transaminase; 0.3 part of sodium glutamate; 0.3 part of yeast extract; 0.4 part of edible essence; 0.4 part of white granulated sugar; 5 parts of vegetable oil; 0.8 part of edible salt; 1 part of spice; 18 parts of starch and 47.3 parts of water.
The preparation method of the plant-based crisp pork comprises the following steps:
step one, rehydrating the soybean textured protein, washing with water, and removing water to obtain a product with the weight about 2.4 times of the dry weight of the soybean textured protein;
step two, dividing the obtained washed soybean drawing protein into a first part of soybean drawing protein and a second part of soybean drawing protein according to the mass ratio of 35; chopping the first part of soybean drawing protein at 2000r/min for 1min to obtain long soybean drawing protein filaments, and chopping the second part of soybean drawing protein at 3000r/min for 1min to obtain short soybean drawing protein filaments; (ii) a
Uniformly mixing all chopped and mixed soybean drawn protein filaments with isolated soybean protein, wheat gluten, starch, glutamine transaminase, flavor enhancer, edible essence, sweetening agent, vegetable oil, edible salt, spice and part of water, extruding strip-shaped vegetarian meat strips by a filling machine, preserving heat at 55 ℃, and cooking and shaping at 90 ℃;
and step four, preparing 63% pulp by using the small crisp meat pulp powder and the rest water, wrapping the pulp by using the pulp after the cooked strip-shaped vegetarian meat strips are cooled, pre-frying at 180 ℃ for 20s, and quickly freezing to obtain the plant-based small crisp meat.
Example 4
The plant-based crispy pork comprises the following raw materials in parts by weight: 20 parts of soybean drawing protein; 3 parts of soybean protein isolate; 3 parts of vital gluten; 2 parts of starch; 1 part of glutamine transaminase; 0.2 part of nucleotide disodium; 0.3 part of yeast extract; 0.4 part of edible essence; 0.6 part of white granulated sugar; 4 parts of vegetable oil; 0.8 part of edible salt; 1 part of spice; 18 parts of starch and 46.7 parts of water.
The preparation method of the plant-based crisp pork comprises the following steps:
step one, rehydrating the soybean wire-drawing protein, washing with water, and removing water to obtain the soybean wire-drawing protein with the weight about 2.2 times of the dry weight of the soybean wire-drawing protein;
step two, dividing the obtained washed soybean drawing protein into a first part of soybean drawing protein and a second part of soybean drawing protein according to the mass ratio of 27; chopping and mixing the first part of the soybean wire-drawing protein at 2000r/min for 1min to obtain long soybean wire-drawing protein filaments, and chopping and mixing the second part of the soybean wire-drawing protein at 3000r/min for 1min to obtain short soybean wire-drawing protein filaments; (ii) a
Uniformly mixing all chopped and mixed soybean drawn protein filaments with isolated soybean protein, wheat gluten, starch, glutamine transaminase, flavor enhancer, edible essence, sweetening agent, vegetable oil, edible salt, spice and part of water, extruding strip-shaped vegetarian meat strips by a filling machine (the strip-shaped vegetarian meat strips after filling and extrusion are thin and have toughness and are not easy to break as shown in figure 4), preserving heat at 55 ℃, and cooking and shaping at 90 ℃;
step four, preparing slurry with the mass concentration of 58% by using the small crisp meat slurry powder and the rest water, wrapping the cooked strip-shaped vegetarian meat strips with the slurry after cooling, pre-frying at 180 ℃ for 20s, and then quickly freezing to obtain the plant-based small crisp meat (as shown in figure 6).
Example 5
The plant-based crispy pork comprises the following raw materials in parts by weight: 20 parts of soybean drawing protein; 2 parts of soybean protein isolate; 2 parts of vital gluten; 2 parts of starch; 1 part of glutamine transaminase; 0.2 part of sodium glutamate; 0.3 part of edible essence; 2 parts of trehalose; 2 parts of vegetable oil; 0.5 part of edible salt; 3 parts of spices; 16 parts of starch and 49 parts of water.
The preparation method of the plant-based crisp pork comprises the following steps:
step one, rehydrating the soybean wire-drawing protein, washing with water, and removing water to obtain the soybean wire-drawing protein with the weight being 2.3 times of the dry weight of the soybean wire-drawing protein;
step two, dividing the obtained washed soybean drawing protein into a first part of soybean drawing protein and a second part of soybean drawing protein according to the mass ratio of 32; chopping and mixing the first part of the soybean wire-drawing protein at 2000r/min for 1min to obtain long soybean wire-drawing protein filaments, and chopping and mixing the second part of the soybean wire-drawing protein at 3000r/min for 1min to obtain short soybean wire-drawing protein filaments; (ii) a
Uniformly mixing all chopped and mixed soybean drawn protein filaments with isolated soybean protein, wheat gluten, starch, glutamine transaminase, flavor enhancer, edible essence, sweetening agent, vegetable oil, edible salt, spice and part of water, extruding strip-shaped vegetarian meat strips by a filling machine, preserving heat at 60 ℃, and cooking and shaping at 80 ℃;
and step four, preparing slurry with the mass concentration of 53% by using the small crisp meat slurry powder and the rest water, wrapping the slurry by using the slurry after the cooked strip-shaped vegetarian meat strips are cooled, pre-frying at 180 ℃ for 30s, and then quickly freezing to obtain the plant-based small crisp meat.
Example 6
The plant-based crispy pork comprises the following raw materials in parts by weight: 20 parts of soybean drawing protein; 3 parts of soybean protein isolate; 3 parts of vital gluten; 3 parts of starch; 1 part of glutamine transaminase; 1 part of yeast extract; 0.5 part of edible essence; 2 parts of trehalose; 1 part of honey; 2 parts of vegetable oil; 0.4 part of edible salt; 1.5 parts of spices; 16 parts of starch and 45.6 parts of water.
The preparation method of the plant-based crisp pork comprises the following steps:
step one, rehydrating the soybean wire-drawing protein, washing with water, and removing water to obtain the soybean wire-drawing protein with the weight being 2.4 times of the dry weight of the soybean wire-drawing protein;
step two, mixing the obtained washed soybean wire drawing protein according to a mass ratio of 30:70 into a first portion of soy textured protein and a second portion of soy textured protein; chopping and mixing the first part of the soybean wire-drawing protein at 2000r/min for 1min to obtain long soybean wire-drawing protein filaments, and chopping and mixing the second part of the soybean wire-drawing protein at 3000r/min for 1min to obtain short soybean wire-drawing protein filaments; (ii) a
Uniformly mixing all chopped and mixed soybean drawn protein filaments with isolated soybean protein, wheat gluten, starch, glutamine transaminase, a flavor enhancer, edible essence, a sweetening agent, vegetable oil, edible salt, spices and part of water, extruding strip-shaped vegetarian meat strips by a filling machine, preserving heat at 60 ℃, and cooking and shaping at 80 ℃;
and step four, preparing slurry with the mass concentration of 55% by using the small crisp meat slurry powder and the rest water, cooling the cooked strip-shaped vegetarian meat strips, wrapping the slurry by using the slurry, pre-frying at 180 ℃, and quickly freezing for 30 seconds to obtain the plant-based small crisp meat.
Example 7
The plant-based crisp meat comprises the following raw materials in parts by weight: hermsy compound thickener VM1010.3 parts; 19 parts of soybean drawing protein; 3 parts of soybean protein isolate; 3 parts of vital gluten; 2 parts of starch; 1 part of glutamine transaminase; 0.2 part of nucleotide disodium; 0.3 part of yeast extract; 0.4 part of edible essence; 0.6 part of white granulated sugar; 5 parts of vegetable oil; 0.8 part of edible salt; 1 part of spice; 18 parts of starch and 46.4 parts of water.
The preparation method of the plant-based crisp meat comprises the following steps:
step one, adding 0.3 part of Hemixi compound thickener VM101, 0.6 part of vegetable oil, manually stirring, adding into 2.7 parts of zero-degree ice water (ice-poor), chopping at 3000r/min for 2-3 min to obtain uniform milky emulsion, wherein the obtained emulsion is shown in figure 3;
step one, rehydrating the soybean wire-drawing protein, washing with water, and removing water to obtain the soybean wire-drawing protein with the weight about 2.2 times of the dry weight of the soybean wire-drawing protein;
step two, mixing the obtained washed soybean drawing protein according to a mass ratio of 30:70 into a first portion of soy draw protein and a second portion of soy draw protein; chopping the first part of soybean drawing protein at 2000r/min for 1min to obtain long soybean drawing protein filaments, and chopping the second part of soybean drawing protein at 3000r/min for 1min to obtain short soybean drawing protein filaments; (ii) a
Step three, uniformly mixing all chopped and mixed soybean drawn protein filaments with VM101 emulsion, soybean protein isolate, vital gluten, starch, glutamine transaminase, flavor enhancer, edible essence, sweetening agent, vegetable oil, edible salt, spices and part of water, extruding strip-shaped vegetarian meat strips by a filling machine, preserving heat at 55 ℃, and cooking and shaping at 90 ℃;
step four, preparing slurry with the mass concentration of 58% by using the small crisp meat slurry powder and the rest water, wrapping the slurry by using the slurry after the cooked strip-shaped vegetarian meat strips are cooled, pre-frying at the temperature of 180 ℃ for 20s, and then quickly freezing to obtain the plant-based small crisp meat.
Comparative example 1
The plant-based crisp meat comprises the following raw materials in parts by weight: 20 parts of soybean drawing protein; 3 parts of soybean protein isolate; 3 parts of vital gluten; 2 parts of starch; 0.2 part of nucleotide disodium; 0.3 part of yeast extract; 0.4 part of edible essence; 0.6 part of white granulated sugar; 4 parts of vegetable oil; 0.8 part of edible salt; 1 part of spice; 18 parts of starch and 46.7 parts of water.
The preparation method of the plant-based crisp pork comprises the following steps:
step one, rehydrating the soybean wire-drawing protein, washing with water, and removing water to obtain the soybean wire-drawing protein with the weight about 2.2 times of the dry weight of the soybean wire-drawing protein;
step two, dividing the obtained washed soybean drawing protein into a first part of soybean drawing protein and a second part of soybean drawing protein according to the mass ratio of 27; chopping and mixing the first part of the soybean wire-drawing protein at 2000r/min for 1min to obtain long soybean wire-drawing protein filaments, and chopping and mixing the second part of the soybean wire-drawing protein at 3000r/min for 1min to obtain short soybean wire-drawing protein filaments; (ii) a
Step three, uniformly mixing all chopped and mixed soybean drawn protein filaments with soybean protein isolate, wheat gluten, starch, a flavor enhancer, an edible essence, a sweetening agent, vegetable oil, edible salt, spices and part of water, extruding strip-shaped vegetarian meat strips by a filling machine, preserving heat at 55 ℃, and cooking and shaping at 90 ℃. As shown in figure 5, the strip-shaped vegetarian meat strips after filling and extrusion are seen to have uneven extrusion water and are easy to break, so that the next step of coating pulp and frying cannot be carried out.
Comparing the filled and extruded strip-shaped plain meat strips in the example 4 and the comparative example 1, the strip-shaped plain meat strips in the example 4 are thin strips, have toughness which is not easy to break, and can be subjected to slurry frying after being subjected to heat preservation and stewing, and the strip-shaped plain meat strips in the comparative example 1 are uneven in extruded water, easy to break and not deformed, and cannot be subjected to the next step of slurry frying. The reason for this difference is that no transglutaminase is added in comparative example 1, which indicates that the transglutaminase can bond the dispersed soy protein strands and soy protein isolates in the product into a certain shape, which is necessary for filling and forming, and make the crispy meat less prone to break during the pre-frying process of the wrapper, thereby enhancing the fibrous texture of the meat.
Comparative example 2
The plant-based crispy pork comprises the following raw materials in parts by weight: 20 parts of soybean drawing protein; 3 parts of soybean protein isolate; 3 parts of wheat gluten; 2 parts of starch; 1 part of glutamine transaminase; 0.2 part of nucleotide disodium; 0.3 part of yeast extract; 0.4 part of edible essence; 0.6 part of white granulated sugar; 4 parts of vegetable oil; 0.8 part of edible salt; 1 part of spice; 18 parts of starch and 46.7 parts of water.
The preparation method of the plant-based crisp pork comprises the following steps:
step one, rehydrating the soybean wire-drawing protein, washing with water, and removing water to obtain the soybean wire-drawing protein with the weight about 2.2 times of the dry weight of the soybean wire-drawing protein;
chopping and mixing the obtained washed soybean drawn protein at 3000r/min for 1min to obtain short soybean drawn protein filaments; (ii) a
Uniformly mixing all chopped and mixed soybean drawn protein filaments with isolated soybean protein, wheat gluten, starch, glutamine transaminase, flavor enhancer, edible essence, sweetening agent, vegetable oil, edible salt, spice and part of water, extruding strip-shaped vegetarian meat strips by a filling machine, preserving heat at 55 ℃, and cooking and shaping at 90 ℃;
and step four, preparing slurry with the mass concentration of 58% by using the small crisp meat slurry powder and the rest water, cooling the cooked strip-shaped vegetarian meat strips, wrapping the slurry by using the slurry, pre-frying at 180 ℃, and quickly freezing for 20s to obtain the plant-based small crisp meat.
Comparative example 3
The plant-based crispy pork comprises the following raw materials in parts by weight: 20 parts of soybean drawing protein; 3 parts of soybean protein isolate; 3 parts of vital gluten; 2 parts of starch; 1 part of glutamine transaminase; 0.2 part of nucleotide disodium; 0.3 part of yeast extract; 0.4 part of edible essence; 0.6 part of white granulated sugar; 4 parts of vegetable oil; 0.8 part of edible salt; 1 part of spice; 18 parts of starch and 46.7 parts of water.
The preparation method of the plant-based crisp pork comprises the following steps:
step one, rehydrating the soybean wire-drawing protein, washing with water, and removing water to obtain the soybean wire-drawing protein with the weight about 2.2 times of the dry weight of the soybean wire-drawing protein;
chopping and mixing the obtained washed soybean wire-drawing protein at 2000r/min for 1min to obtain long soybean wire-drawing protein;
uniformly mixing all chopped and mixed soybean drawn protein filaments with isolated soybean protein, wheat gluten, starch, glutamine transaminase, a flavor enhancer, edible essence, a sweetening agent, vegetable oil, edible salt, spices and part of water, extruding strip-shaped vegetarian meat strips by a filling machine, preserving heat at 55 ℃, and cooking and shaping at 90 ℃;
step four, preparing slurry with the mass concentration of 58% by using the small crisp meat slurry powder and the rest water, wrapping the slurry by using the slurry after the cooked strip-shaped vegetarian meat strips are cooled, pre-frying at the temperature of 180 ℃ for 20s, and then quickly freezing to obtain the plant-based small crisp meat.
Evaluation test of crispy meat:
the sensory evaluation of the small crispy meat is carried out by adopting a percentile system, 5 plant meat research and development professionals and 5 ordinary people carry out inspection, the scoring is carried out according to sensory evaluation standards in the following table 1, the samples are subjected to mouth rinsing by adopting clear water, and evaluation members are all independently carried out and do not communicate with each other.
The small crispy meats after pre-frying in examples 1 to 7 and comparative examples 2 to 3 were directly observed for evaluation of morphology, color and smell; the quick-frozen small crispy meats of examples 1 to 7 and comparative examples 2 to 3 were fried at 170 ℃ for 2min and then tasted within 10min (hot eating) and 30min (cold eating), respectively, to evaluate the taste and mouthfeel.
TABLE 1 sensory evaluation criteria
Protein content determination:
the protein content is mainly determined by reference to the protein in GB 5009.5-2016 food.
Examples 1-6 sensory scores 10 mean values for human and protein content are given in the following table:
TABLE 2 sensory score protein content (parts) results
As can be seen from Table 2, the small crisp meat prepared by the method has high scores on the shape, color, smell, taste and mouthfeel, is very close to meat quality and mouthfeel, has good flavor and does not have beany flavor. The vegetable-based crisp meat has high protein content basically higher than 15% and rich nutritive value.
Comparing example 4 with example 7, example 4 had a better cold-eating mouthfeel, and example 7 significantly improved the hot-eating mouthfeel by adding hermite's compound thickener VM101. Example 4 has a firmer mouthfeel, stronger toughness and fibrous feeling, but slightly looser mouthfeel when eaten hot, and slightly inferior juiciness, while example 7 has a firmer mouthfeel and slightly inferior toughness when eaten cold, but has a firmer mouthfeel when eaten hot, and is elastic, tender and juicy.
Shang Zhufei spends 10min and then stands for 10min, comparing example 4 and example 7. After tasting, the embodiment 7 is found to have tighter mouthfeel and better flavor retention, which shows that the problem that the mouthfeel of the boiled hot soup of the embodiment 4 is not tighter can be solved by adding the Hemsy compound thickener VM101. Example 7 is more suitable for a hot food in soup.
Comparing comparative example 2, comparative example 3 and example 4, example 4 had a better mouthfeel. The sensory evaluation feedback fiber feeling and toughness of comparative example 2 were insufficient, and the sensory evaluation feedback long fiber hard to be bitten off of comparative example 3 was clearly distinguished from real meat fiber. Therefore, the effect of simulating the fibrous feel of the meat product is better when the long soybean protein filaments and the short soybean protein filaments are mixed in the example 4.
The foregoing detailed description of the preferred embodiments of the invention has been presented. It should be understood that numerous modifications and variations could be devised by those skilled in the art in light of the present teachings without departing from the inventive concepts. Therefore, the technical solutions available to those skilled in the art through logic analysis, reasoning and limited experiments based on the prior art according to the concept of the present invention should be within the scope of protection defined by the claims.
Claims (10)
1. The plant-based crispy pork is characterized by comprising the following raw materials in parts by weight: 15-25 parts of soybean drawing protein; 2-6 parts of soybean protein isolate; 1-5 parts of vital gluten; 1-5 parts of starch; 0.2-2 parts of glutamine transaminase; 0.2-1 part of flavor enhancer; 0.1-0.8 part of edible essence; 0.3-3 parts of a sweetening agent; 3-8 parts of vegetable oil; 0.5 to 1.2 portions of edible salt; 0.6-5 parts of spices; 15-30 parts of small crisp meat paste powder and 45-60 parts of water.
2. The plant-based shortening according to claim 1, wherein the flavor enhancer is an amino acid, a nucleotide and/or a yeast extract.
3. The plant-based crispy meat of claim 2, wherein the amino acid is sodium glutamate, the nucleotide is disodium 5' -ribonucleotide, and the yeast extract comprises a beany flavor masking yeast extract and/or a flavoring yeast extract.
4. The plant-based crisp meat of claim 1, wherein the sweetener is at least one selected from the group consisting of white granulated sugar, honey, and trehalose.
5. The plant-based crisps of claim 1, wherein the raw materials of the plant-based crisps further comprise 0.1 to 0.8 parts by weight of hermaphrodite thickener VM101.
6. The plant-based crisp meat of claim 1, wherein the crisp meat mash feedstock comprises a thickening agent.
7. A method of preparing the plant-based crisp meat of claim 1, comprising the steps of:
step one, rehydrating the soybean drawing protein, washing with water, and removing water to obtain a product with the weight 2.2-2.4 times of the dry weight of the soybean drawing protein;
step two, dividing the obtained washed soybean drawing protein into a first part of soybean drawing protein and a second part of soybean drawing protein according to the mass ratio of 25-35; chopping and mixing the first part of the soybean wire-drawing protein at 2000r/min to obtain long soybean wire-drawing protein filaments, and chopping and mixing the second part of the soybean wire-drawing protein at 3000r/min to obtain short soybean wire-drawing protein filaments;
uniformly mixing all chopped and mixed soybean drawn protein filaments with isolated soybean protein, wheat gluten, starch, glutamine transaminase, a flavor enhancer, edible essence, a sweetening agent, vegetable oil, edible salt, spices and part of water, extruding strip-shaped vegetarian meat strips by a filling machine, preserving heat at 50-60 ℃, and cooking and shaping at 80-95 ℃;
and step four, preparing slurry with the mass concentration of 50-65% by using the small crisp meat slurry powder and the rest water, cooling the cooked strip-shaped vegetarian meat strips, wrapping the slurry with the slurry, frying and quickly freezing to obtain the plant-based small crisp meat.
8. The method of claim 7, wherein in step two, the chopping of the first portion of the textured soy protein is performed for a period of 1min; the chopping time of the second part of the soybean drawn protein filaments is 1min.
9. The method of preparing a plant-based crispy meat of claim 7, further comprising in step three a hermite compound thickener VM101 emulsion, said hermite compound thickener VM101 emulsion being prepared by: the Hemsy compound thickener VM101 and the vegetable oil are evenly stirred, added into zero-degree ice water and chopped and stirred for 2-3 min at 3000r/min until the mixture is even milky white.
10. The method for preparing a vegetable-based crisp meat of claim 7, wherein in step four, the frying is carried out at a temperature of 180 ℃ for a time of 20 to 30 seconds.
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