Animal and plant double-protein small crisp meat base material prepared by high-humidity extrusion process and processing method thereof

Abstract

The invention discloses an animal and plant double-protein small crisp meat base material prepared by a high-humidity extrusion process and a processing method thereof, and relates to the technical field of food processing. Main raw materials comprise myofibrillar protein extracted from edible livestock meat, soybean protein isolate, edible starch, vegetable oil, seasonings and a cross-linking auxiliary reagent. The processing method of the animal and plant double-protein base material comprises the following steps: uniformly mixing the main raw materials, and performing high-temperature, high-moisture and high-shear extrusion processing to obtain the strip-shaped extruded double-protein base material. The base material is subjected to traditional small crisp meat processing processes such as pickling, rolling, frying and the like to prepare a novel small crisp meat product. Animal and plant proteins are creatively used as raw materials, a new high-humidity extrusion technology is introduced into the production of the small crisp meat base material, the concept of meat and vegetable matching and balanced nutrition is inherited, and the purpose is to inherit and develop the traditional delicious small crisp meat. Finally, the small crisp meat product is bright in color, fine and smooth in taste, good in storage effect and suitable for industrial production of food.

Description

technical field [0001] The invention relates to the preparation of an animal and plant double-protein short crispy meat base material by using a high-humidity extrusion process and a processing method thereof, and relates to the technical field of food processing. Background technique [0002] Small crispy meat is a traditional dish in Shaanxi, Henan, Shanxi and other places, and is deeply loved by people all over China. The traditional small crispy meat uses fresh pork (or chicken) as the raw material. After being cut into strips, marinated, battered, and fried, it is eaten with salt and pepper or cumin. It tastes crispy, tender, oily but not greasy. [0003] The traditional small crispy meat processing method is a manual workshop, which is time-consuming and laborious, and the product quality varies. At present, the research direction of relevant small crispy meat is mostly to optimize the processing technology and production method: Chen Xiaojuan (public number CN1065789...

AI Technical Summary

Problems solved by technology

However, adding a large amount of vegetable protein to meat products will bring many new problems, such as: the degree of cross-linking of the two becomes worse, the gel performance deteriorates, the taste of double protein is rough, and the beany smell is heavy, etc.

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