Production method of instant dried imitated meat protein

Abstract

The invention discloses a production method of ready-to-eat imitation meat protein jerky, which comprises the following production steps: (1) taking tissue protein and soaking it in clear water, and then centrifugally dehydrating it with a centrifuge to make a semi-finished protein jerky; (2) making the semi-finished protein jerk Cut into dry protein slices, and use a punching machine to make multiple through holes; take the tissue protein and crush it to make tissue protein powder; (3) Put the semi-finished product of protein dry with through holes into the pot and add water to the auxiliary materials to marinate it. (4) Sprinkle the tissue protein powder on the semi-finished egg white, and then put the semi-finished egg white in an oven to heat and shape; (5) Put the semi-finished egg white into the pot to continue marinating; (6) Put the dried egg white After the semi-finished product is centrifuged and dehydrated, the product is obtained after conventional vacuum packaging and sterilization. The ready-to-eat imitation meat protein jerky produced by the invention is rich in nutrition, has a real shredded meat feel after being torn apart, has the same internal and external taste, has the same mouthfeel as that after being torn, and has a good and elastic taste.

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.