Soy protein texturization meat-imitation product and preparation method thereof

Abstract

The invention discloses a method for preparing a texture soybean protein meat-like product. The invention considers the influence of the content of soybean separate protein, the water content of material, extrusion temperature and the rotating speed of a screw rod on texture degree and confirms the optimized parameter for processing the product as follows: the water content of the material is 48%-56%; the extrusion temperature of four areas is 150.8 DEG C to 153.5 DEG C; the rotating speed of the screw rod is 202-209rpm; and the content of separate protein is 34.5%-37.7%. Under the condition, the product has good tissue structure and obvious cellosilk and meets the requirement of the quality. The invention also optimizes the technical parameters of the methods for processing the prepared texture soybean protein meat-like product by pickling, marinating, coloring, baking and the like, and the processing methods can effectively overwhelm the bean flavor of fibrous soybean protein to ensure that the texture soybean protein meat-like product has the fragrance similar as roasted chicken and has the taste and the flavor similar as the quality of the roasted chicken in market at present.

Description

technical field [0001] The invention relates to a meat imitation product, in particular to a textured soybean protein imitation meat product and a preparation method thereof, belonging to the field of artificial food. Background technique [0002] Simulated food (also known as artificial food), that is, to simulate ordinary food into precious and rare food by scientific means. Simulated food is not made of chemical raw materials, it is based on the nutritional content of the imitated natural food, selects ordinary food containing similar ingredients as raw materials, and makes various simulated foods (Jia Jun, Ren Luquan, Cong Qian. Research on Bionic Food Engineering [J]. Grain and Oil Processing and Food Machinery, 2006(1): 84~89). [0003] In recent years, countries in the world have developed many nutritious and convenient foods in order to meet the needs of consumers. High-quality and cheap artificial food, such as artificial shark fin, artificial jellyfish skin, arti...

AI Technical Summary

Problems solved by technology

[0004] Soybean protein textured simulated meat developed by non-expanded extrusion technology uses soybean protein as the main raw material. The simul

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