Peanut-protein plant-based chicken steak and dry-process preparation method thereof

Abstract

The invention provides a peanut-protein plant-based chicken steak. The peanut-protein plant-based chicken steak comprises 90-120 parts of peanut tissue protein, 3-6 parts of chenopodium quinoa protein, 15-18 parts of wheat protein, 17-20 parts of mung bean protein, 11-15 parts of gellan gum, 12-17 parts of carrageenan, 7-10 parts of sodium alginate, 4-9 parts of sodium methyl cellulose and 6-10 parts of curdlan. Further, the invention further discloses a preparation method for the dry-process plant-based chicken steak. According to the preparation method, the peanut tissue protein serves as a main raw material, high-performance high-acyl gellan gum, curdlan and vegetable meat gum serve as binders, and other adjuvants are added. The produced chicken steak has very high tissue fiber feeling, the elasticity and toughness of the chicken steak can reach 90% of real chicken, the produced product is high in nutritive value, and the nutritive value is almost the same as that of the real chicken. The product can meet the requirements of some vegans, and the price of the product is far lower than that of the real chicken.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a peanut protein plant-based chicken cutlet and a dry preparation method thereof. Background technique [0002] Meat contains too much cholesterol and fat. Nowadays, many people consume too much meat and too much protein. Excess protein will also be converted into fat, which will increase the risk of diabetes, high blood pressure, heart disease, etc. The probability of diseases, and a diet based on plant-based foods can effectively prevent and control these chronic diseases. Vegetarianism is also of great help in reducing weight; but pure vegetarian food is often inferior to the taste and aroma of meat-based foods. This is the reason why vegetarians cannot persist for a long time, and the nutritional content of a single vegetarian diet is not balanced, so a vegetarian substitute that can replace meat and has the similar appearance, color, aroma, and taste of meat is very ...

AI Technical Summary

Problems solved by technology

The food pigments currently used in vegetable protein meat are dark in color, unstable, easy to oxidize, and lack the luster of meat color, and the meat has poor fiber texture, loose overall texture, and no chewiness.