Plant-based meat product and prepared food

Abstract

The invention relates to the technical field of food processing, particularly discloses a plant-based meat product, and also discloses a food prepared from the plant-based meat product. The plant-based meat product provided by the invention contains plant-based lean meat granules, fat meat granules and shredded meat, and the fat meat granules are embedded into the meat product, so that the greasy feeling of the meat product is improved, filamentous tissue proteins are respectively used as the plant shredded meat and the shredded meat granules in the meat product, a better meat fiber feeling is provided, and the quality of the plant-based meat product is integrally improved. The plant-based meat product provided by the invention has elasticity and meat fiber feeling and is good in overall chewiness, and the layering sense of taste is improved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a plant-based meat product, and also to food made from the plant-based meat product. Background technique [0002] With the improvement of people's living standards, the demand for dietary protein is getting higher and higher, and the proportion of demand for animal protein is also gradually increasing. The protein in food comes directly or indirectly from crops, and the crop protein is converted into animal meat as feed, and then processed into food, which reduces the conversion rate of protein. [0003] The current global protein supply is not sustainable. The total amount of protein that crops can provide is 525 million tons, the total global population is 7.4 billion, and the total protein demand is 190 million tons. Statistics show that only 25% of the protein in crops is used as food, 60% of the protein is used as feed for animals, and the remaining 15% of the pro...

AI Technical Summary

Problems solved by technology

There are some similar meat substitute products in the form of vegetable tissue protein minced meat on the market. Without the gelation of animal protein, these products are all improved by adding starch to improve the gelling effect. For example, the amount of starch added in vegetarian meat sausage reaches 15 %, even more than the added amount of tissue protein, too much starch will make the product texture rough, inelastic, poor chewing feeling, and the product has a strong starchy taste after ripening; and these products have no fat feeling, and a higher proportion of fat must be added Keep the starch, otherwise it will affect the adhesion and molding; in terms of processing technology, generally only the tissue protein, polysaccharides and soybean protein are chopped and mixed-molded-cured, the texture and structure of the product are uniform, and the texture of the product is lacking in grainy and silky meat. Chewing without layering

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