Vegetarian pork intestine tissue protein as well as preparation method and application thereof

Abstract

The invention discloses vegetarian pork intestine tissue protein as well as a preparation method and application thereof, and belongs to the field of food processing. Vegetable protein is used as a raw material, and preparation of the vegetarian pork intestine tissue protein with holes in the middle is realized through a provided specific device. The preparation method is simple, the vegetarian pork intestine tissue protein with holes in the middle is directly prepared through extrusion heating and puffing forming, the water content of the final product is 8-13%, and normal-temperature storage can be achieved.

Description

Technical Field

[0001] The present invention belongs to the field of food processing, and particularly relates to a vegetarian pig intestine textured protein, a preparation method thereof, and an application thereof. Background Art

[0002] Disclosing the information of this background art section is only intended to enhance the understanding of the overall background of the present invention, and it is not necessarily regarded as an admission or an implication in any form that this information constitutes the prior art already known to those of ordinary skill in the art.

[0003] Textured proteins are usually made from plant protein raw materials such as soy protein isolate, low-temperature edible soybean meal, and wheat protein. They have a fibrous structure and taste similar to meat, low fat, and no cholesterol, and are often used to make vegetarian meat or plant-based meat products. Textured protein products come in various shapes such as blocks, flakes, columns, granules, and strips. The organizational structures of products with different shapes are also different, and they are used in different food processing fields, such as hamburgers, vegetarian meat fillings, shredded vegetarian meat, vegetarian meatballs, and vegetarian chicken nuggets. These plant-based meat products are all made by shredding or chopping the textured protein and adding other auxiliary materials, and then undergoing secondary processing. There are few products directly made from textured protein, and there is no textured protein directly used to make vegetarian pig intestines. Summary of the Invention

[0004] In order to solve the deficiencies of the prior art, the purpose of the present invention is to provide a vegetarian pig intestine textured protein and a preparation method thereof. Using plant protein as the raw material, through the provided specific device, the preparation of a vegetarian pig intestine textured protein with holes in the middle is realized.

[0005] In order to achieve the above purpose, the technical solution of the present invention is as follows:

[0006] In the first aspect, the present invention provides a vegetarian pig intestine textured protein, which comprises the following components in parts by weight: 20 - 40 parts of soy protein isolate, 20 - 40 parts of low-temperature edible soybean meal, 10 - 30 parts of wheat protein, 5 - 20 parts of pea protein, and 5 - 20 parts of rice protein.

[0007] In the second aspect, the present invention provides a preparation method of the above-mentioned vegetarian pig intestine textured protein, which comprises the following steps:

[0008] Mix the raw material components evenly, and obtain the vegetarian pig intestine textured protein with holes in the middle by using external heating, screw extrusion, puffing forming, and cutting;

[0009] Among them, the above steps are completed by using a device for preparing vegetarian pig intestine textured protein.

[0010] During the puffing process, the heat source is mainly external heating (electric heating), and extrusion also generates heat (with a smaller contribution value). Therefore, the heat source includes external electric heating and extrusion heat, and mainly comes from external electric heating.

[0011] In one or more embodiments, the raw materials include soy protein isolate, low-temperature edible soybean meal, wheat protein, pea protein, and rice protein.

[0012] In one or more embodiments, the device for preparing vegetarian fatty intestine tissue protein includes a hopper, a screw extruder, and a forming die connected in sequence; the forming die includes an outer cylinder and a die core, the outer cylinder includes outer cylinder A and outer cylinder B, and while outer cylinder A and outer cylinder B are connected, they clamp the die core to fix it inside the outer cylinder.

[0013] In one or more embodiments, outer cylinder A and outer cylinder B are connected by a threaded screw connection.

[0014] In one or more embodiments, the outer diameter of outer cylinder A is 30 - 40 mm, the inner diameter is 25 - 35 mm, the outer diameter of outer cylinder B is 30 - 40 mm, and the inner diameter is 25 - 35 mm.

[0015] In one or more embodiments, the screw extruder is a single-screw extruder, a twin-screw extruder, or a multi-screw extruder. Preferably, it is a twin-screw extruder.

[0016] In one or more embodiments, a water injection port is provided on one side of the screw extruder, and water is injected into the screw extruder during the spiral extrusion process.

[0017] In one or more embodiments, the die core includes a distribution plate, diversion holes, and a diversion platform. The center position of the distribution plate is connected to the diversion platform, and multiple diversion holes are arranged around the connected diversion platform.

[0018] In one or more embodiments, the diameter of the distribution plate is 25 - 35 mm, and the thickness is 5 - 10 mm.

[0019] In one or more embodiments, the number of diversion holes provided on the distribution plate is 4 to 12, and the diameter of the diversion holes is 3 to 8 mm.

[0020] The number and diameter of the diversion holes and the diameter and thickness of the distribution plate can be adjusted according to actual process requirements.

[0021] In one or more embodiments, the diversion platform includes diversion platform A, diversion platform B, and diversion platform C connected in sequence. Diversion platform A is connected to the distribution plate; diversion platform C is located near the outlet of the forming die. The diameter of diversion platform A is 5 - 15 mm, and the length is 5 - 15 mm; diversion platform B has a variable-diameter cross-section, and the length of diversion platform B is 5 - 15 mm; the diameter of diversion platform C is 20 - 30 mm, and the length is 30 - 60 mm.

[0022] In one or more embodiments, an annular discharge port is provided between the diversion table C and the outer cylinder A, and the discharge diameter is 2-5 mm.

[0023] In one or more embodiments, a cutting machine is further included, which is used to cut the shaped plain pig intestine with holes in the middle according to actual needs. The cut plain pig intestine has a length of 20-100 mm, a thickness of 3-10 mm, and a hole diameter of 30-50 mm.

[0024] In one or more embodiments, preheating is further included before the screw extrusion heating. The preheating temperature is 200-250 °C, and the preheating time is 20-30 min.

[0025] In one or more embodiments, after preheating, the power system of the extruder is started, and water injection is simultaneously started. Further, the water injection flow rate is 1-3 L / min, the feeding speed is 3-5 kg / min, and the screw rotation speed is 400-600 revolutions / min.

[0026] In one or more embodiments, during the screw extrusion heating, the heating temperature is 200-250 °C. During the screw extrusion heating stage, the temperature and pressure of the material increase sharply, becoming in a molten state, and the product is cooked, so as to continue to move forward into the mold for puffing and forming.

[0027] In one or more embodiments, the specific steps are as follows: The mixed raw materials are introduced into the hopper, and the preheating system of the extruder is started; then the power system of the extruder is started, and water injection is simultaneously started, and it enters the extruder through the water injection port; after the material is mixed with water, the moisture content of the material is 30-35%, and it enters the screw extrusion heating zone under the push of the screw. The temperature of this zone is 200-250 °C. At this time, the temperature and pressure of the material increase sharply, becoming in a molten state, and the product is cooked. Then it continues to move forward and enters the mold. In the mold, through the diversion holes, the diversion holes enable the material to pass through evenly, and through the diversion tables A, B, and C, it evenly flows to the annular discharge port. The channel area of the annular discharge port becomes smaller, the pressure further rises. After flowing out of the annular discharge port, the pressure of the material is suddenly released, and it is puffed and formed into a plain pig intestine tissue protein with holes in the middle; after the product comes out of the forming mold, it is cut by a cutting machine to obtain a section of plain pig intestine tissue protein with holes in the middle. The final product has a moisture content of 8-13%.

[0028] Further, the length of the plain pig intestine tissue protein with holes in the middle is 20-100 mm, the thickness is 3-10 mm, and the hole diameter is 30-50 mm.

[0029] Further, a screw extruder is provided at one end of the hopper, and a motor is provided at the other end. The motor serves as a power device to provide the required power for the operation of the device.

[0030] Further, the device for preparing the vegetarian pig intestine tissue protein further includes a main machine platform, which can be set in a cuboid structure. The motor, the hopper, the screw extruder and the forming die connected to the screw extruder are sequentially arranged above the main machine platform. The main machine platform serves as a fixing device and plays a supporting role, and there are some circuits inside. The so-called some circuits here refer to the various circuits connecting the motor to other structures, which can be summarized in the main machine platform.

[0031] In a third aspect, the present invention provides an application of the above-mentioned vegetarian pig intestine tissue protein or the vegetarian pig intestine tissue protein obtained by the above-mentioned preparation method in the food field. The vegetarian pig intestine tissue protein can be further processed by methods such as braising, frying, stewing, and frying.

[0032] One or some of the above technical solutions have the following advantages or beneficial effects:

[0033] (1) The present invention uses plant protein as a raw material and directly prepares the vegetarian pig intestine tissue protein with holes in the middle through extrusion heating and puffing forming. This tissue protein can be made into delicious vegetarian pig intestine end products through braising, frying, stewing, and frying.

[0034] (2) The preparation method of the vegetarian pig intestine tissue protein provided by the present invention is simple. After puffing forming, it can be directly cut, and there is no need for cooling water to cool down during the forming stage in the die.

[0035] (3) In the preparation method of the vegetarian pig intestine tissue protein provided by the present invention, the moisture content of the material is about 30-35%, and the moisture content of the final product is 8-13%, which can achieve room temperature storage. BRIEF DESCRIPTION OF THE DRAWINGS

[0036] The accompanying drawings forming a part of the present invention are used to provide a further understanding of the present invention. The schematic embodiments of the present invention and their descriptions are used to explain the present invention and do not constitute an improper limitation to the present invention.

[0037] Figure 1 Shows an overall schematic diagram of the device for preparing the vegetarian pig intestine tissue protein in the embodiment of the present invention;

[0038] Figure 2 Is a plan view of the die in the device of the embodiment of the present invention;

[0039] Figure 3 Is a plan view of the die without the diversion platform B;

[0040] Figure 4 Is a structural diagram of the die core in the device of the embodiment of the present invention;

[0041] Figure 5 Is a cross-sectional view of the outlet of the die in the device of the embodiment of the present invention;

[0042] Figure 6 Morphology diagram of the plain pig intestine tissue protein with holes in the middle prepared by the device in the embodiment of the present invention;

[0043] Among them, 11: hopper, 12: water injection port, 13: screw extrusion heating zone, 14: mold, 15: mold core, 16: motor, 17: main machine platform, 21: outer cylinder A, 22: outer cylinder B, 31: flow distribution plate, 32: diversion hole, 33: diversion platform A, 34: diversion platform B, 35: diversion platform C, 41: annular discharge port. Specific embodiments

[0044] In order to enable those skilled in the art to more clearly understand the technical solution of the present invention, the technical solution of the present invention will be described in detail below in conjunction with specific embodiments.

[0045] Embodiment 1

[0046] As Figure 1 、 2 shown, this embodiment provides a device for preparing plain pig intestine tissue protein, which includes a hopper, a screw extruder and a forming mold connected in sequence; the forming mold includes an outer cylinder and a mold core, the outer cylinder includes outer cylinder A and outer cylinder B, and while outer cylinder A and outer cylinder B are connected, the mold core is clamped to fix it inside the outer cylinder.

[0047] Outer cylinder A and outer cylinder B are connected by a threaded screw. The outer diameter of outer cylinder A is 30 - 40 mm, the inner diameter is 25 - 35 mm, the outer diameter of outer cylinder B is 30 - 40 mm, and the inner diameter is 25 - 35 mm.

[0048] The screw extruder is a twin - screw extruder.

[0049] A water injection port is arranged on one side of the screw extruder, and water is injected into the screw extruder during the process of screw extrusion.

[0050] As Figure 4 shown, the mold core includes a flow distribution plate, diversion holes and diversion platforms. The center position of the flow distribution plate is connected to the diversion platform, and multiple diversion holes are arranged around the connected diversion platform. In the pipeline, the pressure and flow velocity from the center to the edge are different. Setting the flow distribution plate is to make the velocity and pressure distribution of the molten material in the pipeline more uniform after passing through the flow distribution plate.

[0051] The diameter of the flow distribution plate is 25 - 35 mm, and the thickness is 5 - 10 mm.

[0052] The number of diversion holes arranged on the flow distribution plate is 4 - 12, and the diameter of the diversion holes is 3 - 8 mm.

[0053] The flow guiding platform includes a flow guiding platform A, a flow guiding platform B, and a flow guiding platform C that are connected in sequence. The diameter of the flow guiding platform A is 5 - 15 mm, and the length is 5 - 15 mm; the flow guiding platform B has a variable diameter cross-section, and the length of the flow guiding platform B is 5 - 15 mm; the diameter of the flow guiding platform C is 20 - 30 mm, and the length is 30 - 60 mm.

[0054] The flow guiding platform A is connected to the shunt plate, and its function is to support the flow guiding platform B and the flow guiding platform C. The smaller the diameter, the better. The space between the outer cylinder and the flow guiding platform A will be larger, allowing more materials to pass through, but it cannot be too small, otherwise the supporting effect will be insufficient; the flow guiding platform C is located near the outlet of the mold and plays a role in product forming and enhancing puffing. The larger the diameter, the better. The space between the outer cylinder and the flow guiding platform C will be smaller, the pressure will be greater, it will be easier to puff, and it will be easier to form a better ring-shaped product, but it cannot be too large, otherwise the resistance for the material to pass through will increase, the product thickness will be too thin, which is instead not conducive to puffing and forming; the flow guiding platform B connects the flow guiding platform A and the flow guiding platform C and plays a transitional role. It is designed as a trapezoidal platform to allow the material to flow more fully into the annular channel without dead ends and the pressure is stable. If the flow guiding platform A and the flow guiding platform C are directly connected, dead ends will be formed in the root area of the connection (the position indicated by the arrow is the dead end area), and the pressure and flow rate of the material will be unstable, as Figure 3 shown. Through the settings of the shunt plate, flow guiding holes, and flow guiding platform, etc., flow guiding and shunting can be achieved, making the discharge more uniform.

[0055] There is an annular discharge port between the flow guiding platform C and the outer cylinder A, and the discharge diameter is 2 - 5 mm.

[0056] It further includes a cutting machine for cutting the shaped plain pig intestine with holes in the middle according to actual needs. The obtained plain pig intestine has a length of 20 - 100 mm, a thickness of 3 - 10 mm, and a hole diameter of 30 - 50 mm.

[0057] One end of the hopper is connected to the screw extruder, and the other end is connected to the motor. The motor, as a power device, provides the required power for the operation of the device.

[0058] The device for preparing plain pig intestine tissue protein further includes a main machine platform, which can be set as a cuboid structure. The motor, hopper, screw extruder, and the forming mold connected to the screw extruder are all sequentially arranged above the main machine platform. The main machine platform, as a fixing device, plays a supporting role and has some circuits inside.

[0059] Example 2

[0060] In this example, a kind of plain pig intestine tissue protein is made, with fine filamentous fibers and a soft taste. The device for preparing plain pig intestine tissue protein described in Example 1 is adopted, including the following steps:

[0061] 1. Formula

[0062] 25 parts of soy protein isolate, 30 parts of low-temperature edible soybean meal, 25 parts of wheat protein, 10 parts of pea protein, and 10 parts of rice protein.

[0063] 2. Assembly of the forming die

[0064] (1) The forming die ( Figure 2 ) includes an outer cylinder and a die core. The outer cylinder includes outer cylinder A and outer cylinder B; the die core ( Figure 3 ) includes a flow distribution plate and a flow guiding platform. The flow guiding platform includes flow guiding platform A, flow guiding platform B, and flow guiding platform C;

[0065] (2) The outer diameter of outer cylinder A is 35 mm, the inner diameter is 30 mm, the outer diameter of outer cylinder B is 35 mm, the inner diameter is 30 mm, the diameter of the flow distribution plate is 33 mm, the thickness is 5 mm, there are 8 flow guiding holes on the flow distribution plate, and the diameter of the flow guiding holes is 6 mm.

[0066] (3) The diameter of flow guiding platform A is 10 mm and the length is 10 mm; the length of flow guiding platform B is 10 mm; the diameter of flow guiding platform C is 32 mm and the length is 50 mm; there is an annular discharge port between flow guiding platform C and outer cylinder A, and the diameter of the annular discharge port is 3 mm.

[0067] (4) Outer cylinder A and outer cylinder B are connected by threaded screw threads, and at the same time, the flow distribution plate can be pressed, and the die core is fixed in the sleeve.

[0068] 3. Add soy protein isolate, low-temperature edible soybean meal, wheat protein, pea protein, and rice protein into the mixer, with a rotation speed of 250 revolutions / min, stir for 5 min, and pour the mixed material into the hopper.

[0069] 4. Connect the die to the extruder, turn on the preheating system of the extruder, with a preheating temperature of 220 °C and a time of 25 min.

[0070] 5. Start the power system of the extruder, and at the same time turn on the water injection. The water injection flow rate is 1.5 L / min, the feeding speed is 4.5 kg / min, and the screw rotation speed is 500 revolutions / min.

[0071] 6. After the material is mixed with water, the moisture content of the material is 33%. Under the push of the screw, it enters the screw extrusion heating zone. The temperature of the heating zone is 230 °C. At this time, the temperature and pressure of the material increase sharply and become in a molten state. The product is cooked, and then continues to move forward, enters the die. In the die, through the flow guiding holes, the flow guiding holes enable the material to pass through evenly, and through flow guiding platform A, flow guiding platform B, and flow guiding platform C, it flows evenly towards the annular discharge port. The cross-sectional area of the annular discharge port channel becomes smaller, the pressure further rises. After flowing out of the annular discharge port, the pressure of the material is suddenly released, and it expands and forms, becoming a vegetarian pig intestine tissue protein with holes in the middle.

[0072] 8. After the product comes out of the forming mold, it is cut into different lengths by a cutting machine, with a length of 50 mm, a thickness of 5 mm, and a hole diameter of 40 mm.

[0073] Example 3

[0074] In this example, a vegetarian fatty intestine tissue protein is produced. The filamentous fibers are thick and the taste is firm. The device for preparing the vegetarian fatty intestine tissue protein described in Example 1 is used, including the following steps:

[0075] 1. Formula

[0076] 35 parts of soy protein isolate, 25 parts of low-temperature edible soybean meal, 20 parts of wheat protein, 10 parts of pea protein, and 10 parts of rice protein.

[0077] 2. Assembly of the forming mold

[0078] (1) The forming mold ( Figure 2 ) includes an outer cylinder and a mold core. The outer cylinder includes outer cylinder A and outer cylinder B; the mold core ( Figure 3 ) includes a flow dividing plate and a guiding platform. The guiding platform includes guiding platform A, guiding platform B, and guiding platform C;

[0079] (2) The outer diameter of outer cylinder A is 35 mm, the inner diameter is 30 mm, the outer diameter of outer cylinder B is 35 mm, the inner diameter is 30 mm, the diameter of the flow dividing plate is 33 mm, the thickness is 5 mm, and there are 8 guiding holes on the flow dividing plate, and the diameter of the guiding holes is 6 mm;

[0080] (3) The diameter of guiding platform A is 10 mm and the length is 10 mm; the length of guiding platform B is 10 mm; the diameter of guiding platform C is 32 mm and the length is 50 mm; the annular discharge port is between guiding platform C and outer cylinder A, and the diameter of the annular discharge port is 3 mm;

[0081] (4) Outer cylinder A and outer cylinder B are connected by a threaded screw thread, and at the same time, the flow dividing plate can be pressed, and the mold core is fixed in the sleeve;

[0082] 3. Add soy protein isolate, low-temperature edible soybean meal, wheat protein, pea protein, and rice protein into the mixer, with a rotation speed of 250 revolutions / min, stir for 5 min, and pour the mixed material into the hopper.

[0083] 4. Connect the mold to the extruder, turn on the preheating system of the extruder, with a preheating temperature of 220 °C and a time of 25 min.

[0084] 5. Start the power system of the extruder, and at the same time turn on the water injection. The water injection flow rate is 1.5 L / min, the feeding speed is 4.5 kg / min, and the screw rotation speed is 500 revolutions / min.

[0085] 6. After the material is mixed with water, the moisture content of the material is 33%. Pushed by the screw, it enters the screw extrusion heating zone. The temperature of the heating zone is 230°C. At this time, the temperature and pressure of the material increase sharply, becoming in a molten state, and the product is cooked. Then it continues to move forward and enters the mold. Inside the mold, through the diversion holes, the diversion holes enable the material to pass through evenly, and through the diversion platform A, diversion platform B and diversion platform C, it flows evenly towards the annular discharge port. The channel area of the annular discharge port becomes smaller, and the pressure further rises. After flowing out of the annular discharge port, the pressure of the material is suddenly released, and it is puffed and formed into a plain pig intestine tissue protein with holes in the middle.

[0086] 8. After the product comes out of the forming mold, it is cut into different lengths by a cutting machine, with a length of 50 mm, a thickness of 5 mm, and a hole diameter of 40 mm.

[0087] The above are only the preferred embodiments of the present invention and are not used to limit the present invention. For those skilled in the art, the present invention can have various changes and modifications. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included within the protection scope of the present invention.

Claims

1. A vegetarian pork intestine texture protein, characterized in that: The invention comprises the following components in parts by weight: 20-40 parts of isolated soybean protein, 20-40 parts of low-temperature edible soybean meal, 10-30 parts of wheat protein, 5-20 parts of pea protein and 5-20 parts of rice protein.

2. A method for preparing the vegetarian pork intestine textured protein according to claim 1, characterized in that: The following steps are involved: The raw material components are mixed evenly, and the vegetarian sausage tissue protein with holes in the middle is obtained by external heating, screw extrusion, puffing and cutting; Wherein, the above steps are completed by using a device for preparing vegetarian large intestine tissue protein.

3. The preparation method according to claim 2, characterized in that: The device for preparing vegetarian sausage tissue protein comprises a hopper, a screw extruder and a molding die which are connected in sequence; the molding die comprises an outer barrel and a mold core, the outer barrel comprises an outer barrel A and an outer barrel B, and the mold core is clamped while the outer barrel A and the outer barrel B are connected to fix them in the outer barrel.

4. The preparation method according to claim 3, characterized in that: The outer tube A and the outer tube B are connected by threaded connection; Preferably, the outer diameter of the outer cylinder A is 30-40 mm, and the inner diameter is 25-35 mm; Preferably, the outer diameter of the outer cylinder B is 30-40 mm, and the inner diameter is 25-35 mm.

5. The preparation method according to claim 3, characterized in that: The screw extruder is a single screw extruder, a twin screw extruder or a multi-screw extruder; Preferably, a water injection port is provided on one side of the screw extruder; Preferably, a screw extruder is provided at one end of the hopper, and a motor is provided at the other end; Preferably, it also includes a host platform, and the motor, hopper, screw extruder and a forming mold connected to the screw extruder are all arranged above the host platform in sequence.

6. The preparation method according to claim 3, characterized in that: The mold core includes a diverter plate, a guide hole and a guide platform. The center of the diverter plate is connected to the guide platform. A plurality of guide holes are arranged around the connected guide platform. Preferably, the diameter of the diverter plate is 25-35 mm and the thickness is 5-10 mm; Preferably, the number of guide holes provided on the diverter plate is 4 to 12, and the diameter of the guide holes is 3 to 8 mm; Preferably, the guide platform comprises a guide platform A, a guide platform B and a guide platform C which are connected in sequence; the guide platform A is connected to the diverter plate; the guide platform C is located near the outlet of the molding die; Preferably, the diameter of the guide platform A is 5-15 mm, and the length is 5-15 mm; the guide platform B is a variable diameter section, and the length of the guide platform B is 5-15 mm; the diameter of the guide platform C is 20-30 mm, and the length is 30-60 mm; Preferably, there is an annular discharge port between the guide platform C and the outer cylinder A, and the discharge port diameter is 2-5 mm.

7. The preparation method according to claim 2, characterized in that: The screw extrusion heating also includes preheating, the preheating temperature is 200-250°C, and the preheating time is 20-30min; Preferably, after preheating, the extruder power system is started and water injection is started at the same time; the water injection flow rate is 1-3L / min, the feeding rate is 3-5kg / min, and the screw speed is 400-600 rpm; Preferably, during the screw extrusion heating, the heating temperature is 200-250°C.

8. The preparation method according to claim 2, characterized in that: The specific steps are as follows: introducing the mixed raw materials into the hopper and turning on the preheating system of the extruder; then starting the power system of the extruder and turning on the water injection at the same time, and the materials enter the extruder through the water injection port; after the materials are mixed with water, the moisture content of the materials is 30-35%, and the materials enter the screw extrusion heating zone under the push of the screw, at which time the temperature and pressure of the materials increase sharply, becoming a molten state, and the product matures, and then continues to move forward into the forming mold, and passes through the guide holes in the forming mold, the guide holes make the materials pass evenly, and pass through the guide table A, the guide table B and the guide table C, and evenly flow to the annular discharge port, the channel area of ​​the annular discharge port becomes smaller, and the pressure further increases. After flowing out of the annular discharge port, the pressure of the materials is suddenly released, and the materials are expanded and formed into vegetarian sausage tissue protein with holes in the middle; Preferably, the product is cut after coming out of the forming die to obtain segments of vegetarian sausage tissue protein with holes in the middle.

9. The preparation method according to claim 8, characterized in that: The length of the vegetarian sausage tissue protein with a hole in the middle is 20-100 mm, the thickness is 3-10 mm, and the hole diameter is 30-50 mm; Preferably, the water content of the vegetarian sausage tissue protein with holes in the middle is 8-13%.

10. Use of the vegetarian pig intestine texture protein according to claim 1 or the vegetarian pig intestine texture protein obtained by the preparation method according to any one of claims 2 to 9 in the food field.

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