Processing method of artificial meat with alternate fat meat and lean meat

Abstract

The invention belongs to the field of food processing, and particularly relates to a production method for improving the structure of vegetable protein meat. According to the method, coconut meat, konjac glucomannan, taro, glutinous rice starch and the like are added during processing of textured protein, so that artificial meat with alternate fat meat and lean meat is produced. Meanwhile, the fat taste of the vegetable protein meat is obtained by adjusting the treatment process of ingredients such as the konjac glucomannan and the like. The method comprises the following processes: (1) powder mixing: uniformly mixing 70-80 parts of soybean meal, 20-30 parts of soybean protein isolate and 10-20 parts of pea protein; (2) preparation of simulated fat pulp: mixing the coconut meat and peeled cooked taro paste, adding water, conducting pulping and filtering to remove impurities, adding the konjac glucomannan and the glutinous rice starch, and continuing pulping; (3) hardening and tempering; (4) high-moisture extrusion forming; and (5) stable softening, vacuum packaging and irradiation sterilization. The produced artificial meat with the alternate fat meat and lean meat is good in taste, rich in nutritional ingredients and easy to digest and absorb.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a production method for improving the structure of vegetable protein meat. Background technique [0002] "Artificial meat" is a meat substitute and has become one of the world's major breakthrough technologies. Plant protein meat is a research hotspot in the field of "artificial meat". It uses plant protein or plant ingredients as raw materials, and through electrospinning, extrusion technology, 3D printing technology, etc., the plant tissue protein is processed into meat-like meat. Fibrous structure to mimic the texture, flavor and mouthfeel of real meat. [0003] Extruded tissue protein is a popular vegetable protein meat due to its high nutritional value, good taste and low processing cost. During the extrusion process, it is denatured by high temperature, high pressure, high shear, etc., so that the hydrogen bonds, disulfide bonds, and ionic bonds that maintain th...

AI Technical Summary

Problems solved by technology

[0004] Aiming at the lack of fat in artificial meat and the problem that it does not reflect fat and thin visually, the present invention provides a method for processing artificial meat with fat and thin, by adding coconut meat, konjac gum, taro, glutinous rice starch, etc. in the processing of textured protein, Produce artificial meat with a sense of fat and thin

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