Animal and plant double-protein small crisp meat base material prepared by high-humidity extrusion process and processing method thereof
A technology of animal protein and plant protein, which is applied in plant protein processing, animal protein processing, protein food processing, etc. It can solve the problems of rough taste, poor gel performance, and poor cross-linking degree of double protein, and achieve no chewing The effect of burden, full flavor and crisp taste
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Embodiment 1
[0044] A processing method for preparing animal and plant double-protein crispy meat base material by a high-humidity extrusion process, comprising the following steps:
[0045] (1) MP extraction: Wash and mince 300kg of chicken, add a buffer solution (0.1mol / L NaCl, 2mmol / L MgCl2 and 1mmol / L EGTA), homogenize for 60s, centrifuge for 15min, pour off the supernatant, repeat this operation twice, add hydrochloric acid to adjust the pH to 6.0, centrifuge, precipitate into MP, and place MP at 2°C to cool for later use;
[0046] (2) Mixing: 120 parts of SPI, 70 parts of MP, 25 parts of edible starch, 25 parts of vegetable oil, 0.1 part of TG enzyme, 20 parts of seasoning (5 parts of soy sauce, 4 parts of white sugar, 4 parts of spices, 3 parts of edible salt 2 parts, 2 parts of sodium tripolyphosphate, 2 parts of pepper powder), 0.1 part of calcium gluconate, 0.1 part of catechin, 2 parts of oxidized hydroxypropyl starch, each part is weighed by 1 kg, and mixed evenly in the tumblin...
Embodiment 2
[0052] A processing method for preparing animal and plant double-protein crispy meat base material by a high-humidity extrusion process, comprising the following steps:
[0053] (1) MP extraction: using the same conditions as in Example 1, pork is processed;
[0054] (2) Mixing: 120 parts of SPI, 70 parts of MP, 25 parts of edible starch, 25 parts of vegetable oil, 0.1 part of TG enzyme, 20 parts of seasoning (5 parts of soy sauce, 4 parts of white sugar, 4 parts of spices, 3 parts of edible salt 2 parts, 2 parts of sodium tripolyphosphate, 2 parts of pepper powder), 0.2 part of calcium gluconate, 5 parts of oxidized hydroxypropyl starch, 0.1 part of anthocyanin, each part is weighed by 1 kg, and mixed evenly in the rolling equipment , mixing time 15min;
[0055] (3) Extrusion: feeding speed 100kg h -1 , the screw speed is 150rpm, the water feed rate is set to 150%, the temperature of the first heating zone (feeding zone) of the extruder is 30°C, the temperature of the secon...
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