Production method of instant dried imitated meat protein

Abstract

The invention discloses a production method of instant dried imitated meat protein, which comprises the following production steps of (1) soaking tissue protein in clear water, performing centrifugal dewatering with a centrifuge to prepare semifinished dried protein, (2) chopping the semifinished dried protein into dried protein slices, puncturing a plurality of through holes with a puncturing machine, grinding the tissue protein into tissue protein powder, (3) putting the semifinished dried protein with the through holes in a pot, adding water to marinate with auxiliary materials, then bailing out, (4) spreading the tissue protein powder on the semifinished dried protein, then putting the semifinished dried protein in an oven for heating and shaping, (5) putting the semifinished dried protein in the pot for marinating continuously, and (6) conducting the centrifugal dewatering, conventional vacuum package and sterilization on the semifinished dried protein, and obtaining a product. The instant dried imitated meat protein prepared by the method is nutrient-rich, real in shredded meat sense after torn, good in taste, and elastic; internal and external tastes are the same; and the taste of direct chewing is the same as that after tearing.

Description

technical field [0001] The invention relates to the field of food, in particular to a production method of instant meat-like protein jerky. Background technique [0002] Tissue protein, also known as artificial meat as the saying goes, is a food or food raw material with high protein produced through processing with protein-containing substances as the main raw material. Rehydration is required during use, that is, soaking in water before use. Tissue protein can be added to meat products instead of chicken and protein isolate powder, which can not only increase the protein content of meat products, but also absorb excess fat, making it less oily and more fleshy, achieving the purpose of economical benefits. [0003] At present, some food factories have used tissue protein to make shredded imitation meat products, which are generally marinated by adding auxiliary materials after rehydration, and the taste is similar to stewed meat. However, since tissue protein is not anima...

AI Technical Summary

Problems solved by technology

However, since tissue protein is not animal meat after all, its composition is still similar to that of starch, and it is easy to form a film on the surface during the marinating process, which affects the marinating of the auxiliary materials to the center of the product, and the taste of the product is different inside and outside. The taste of chewing and tearing is different, and the texture of the meat after tearing is still not strong enough, which is still different from animal meat.