Protein paste and preparation method thereof

Abstract

The present invention discloses a protein paste and a preparation method thereof, and relates to the technical field of food processing, and the protein paste comprises the following raw materials in parts by mass: 600-800 parts of chicken breast meat, 50-150 parts of carrots, 50-150 parts of shiitake mushrooms, 30-80 parts of whey protein isolate powder, 30-80 parts of ginger, 10-60 parts of sesame oil, 400-700 parts of purified water, 10-40 parts of lemon juice, 100-250 parts of canned yellow peaches, 100-300 parts of pigskin jelly, and 1.5-4.5 parts of protease. According to the preparation method of the protein paste, the protein absorption rate is increased through the enzymolysis technology, nutrition enhancement and flavor improvement are achieved by scientifically proportioning multiple food materials, and finally the healthy protein paste finished product which is high in protein, low in fat, fine and smooth in taste and natural in flavor is prepared.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a method for preparing a protein paste and its application. Background Technology Meringue, a popular processed food product, has a wide range of applications in both industrial food production and everyday home cooking. Currently, most mainstream meringue products on the market are made primarily from animal proteins (such as chicken and pork) and plant proteins (such as soy protein and whey protein) using specific processing techniques. These products, with their significant advantages of high protein, low fat, and low calories, have seen continuously rising market demand and are highly favored by consumers.

[0002] However, a deeper analysis of the production process and technology reveals that existing protein paste products still face numerous challenges that urgently need to be overcome. While current products can basically meet consumers' nutritional needs, there is still significant potential for improvement in terms of taste, flavor, and nutritional value. Currently, most protein paste products on the market suffer from a monotonous taste and poor flavor, failing to fully satisfy consumers' pursuit of diverse and high-quality foods. At the same time, complex production processes, long production times, and high production costs severely restrict their widespread application in large-scale production. Therefore, developing a protein paste product with a rich taste, diverse flavors, high nutritional value, and simple processing is of paramount importance for promoting the overall improvement of the food industry. Summary of the Invention

[0003] Based on this, the present invention proposes a protein paste and its preparation method, aiming to solve the technical problems of monotonous taste and bland flavor in existing protein paste products.

[0004] To achieve the above objectives, the present invention provides the following technical solution: A protein paste comprising the following ingredients in parts by weight: 600-800 parts chicken breast, 50-150 parts carrot, 50-150 parts shiitake mushroom, 30-80 parts whey protein isolate, 30-80 parts ginger, 10-60 parts sesame oil, 400-700 parts purified water, 10-40 parts lemon juice, 100-250 parts canned yellow peach, 100-300 parts pork skin jelly, and 1.5-4.5 parts protease.

[0005] Further, the ingredients include the following parts by weight: 650-750 parts chicken breast, 70-120 parts carrot, 80-120 parts shiitake mushroom, 40-70 parts whey protein isolate, 40-70 parts ginger, 20-50 parts sesame oil, 450-550 parts purified water, 20-40 parts lemon juice, 120-180 parts canned yellow peach, 150-250 parts pork skin jelly, and 2.25-3.75 parts protease.

[0006] Furthermore, the ingredients include the following parts by weight: 700 parts chicken breast, 100 parts carrot, 100 parts shiitake mushroom, 50 parts whey protein isolate, 60 parts ginger, 30 parts sesame oil, 520 parts purified water, 30 parts lemon juice, 150 parts canned yellow peach, 170 parts pork skin jelly, and 2.55 parts protease.

[0007] This invention also provides a method for preparing a protein paste, comprising the following steps: S1. Ingredient preparation: Clean and shred fresh chicken breast into small pieces; wash, peel, and slice or dice carrots thinly; wash and slice or dice shiitake mushrooms thinly. S2. Soup preparation and jelly making: Add water and ginger to chicken breast and cook until done. Remove the chicken breast and set aside. Pork skin jelly preparation: Clean the pork skin and cut it into small pieces. Add the pork skin pieces to purified water and cook in a pressure cooker for 1-1.5 hours. After cooling, filter and refrigerate to make pork skin jelly. S3. Pureeing: Take out the cooked chicken breast and put it into a blender, add water and blend into chicken puree; put the canned yellow peaches into a blender and blend into canned yellow peach puree. S4. Enzymatic hydrolysis and enzyme inactivation: Add protease to the chicken paste for enzymatic hydrolysis, and boil for 5 minutes after enzymatic hydrolysis to inactivate the enzyme. S5. Ingredient Mixing: Boil the enzyme-inactivated chicken paste again for 5 minutes to completely inactivate the enzymes. Add carrots, shiitake mushrooms, ginger, whey protein isolate, sesame oil, lemon juice, canned yellow peach puree, pork skin jelly, and the remaining purified water. Pour into a blender and blend into a smooth paste to obtain the finished egg white paste. After portioning, freeze for storage.

[0008] Furthermore, the ginger used in step S2 for cooking the chicken breast is not included in the required amount of ginger; the water used for cooking the chicken breast is also not included in the required amount of purified water. The specific volume of water added should be 2-3 cm above the chicken breast.

[0009] Furthermore, in step S3, the stirring speed is 2500-3000 rpm, and the stirring time is controlled at 2-4 minutes.

[0010] Furthermore, the enzymatic hydrolysis temperature of the protease described in step S4 is controlled at around 45-55°C, and the hydrolysis time is 1-2 hours.

[0011] Furthermore, in step S5, the stirring speed is 450-700 rpm, and the stirring time is controlled at 3-5 minutes.

[0012] Furthermore, the freezing temperature in step S5 is -18°C to -20°C.

[0013] Compared with the prior art, the present invention has the following beneficial effects: 1. Rich Texture: The addition of red carrots, shiitake mushrooms, canned yellow peaches, and pork skin jelly enhances the texture of the meringue. The pork skin jelly acts as a gelling agent and also improves the smooth texture and collagen content of the meringue.

[0014] 2. Diverse Flavors: The addition of sesame oil, lemon juice, and ginger enhances the flavor of the meringue, making it more delicious. The addition of canned yellow peaches provides natural sweetness and fruity aroma, improving the otherwise monotonous flavor of traditional meringue.

[0015] 3. High nutritional value: Chicken meat is hydrolyzed using proteases to improve the digestibility and absorption of protein. At the same time, whey protein isolate powder is added to further enhance the nutritional value of the product.

[0016] 4. Simple Process: The entire preparation process is simple, time-saving, and low-cost, making it suitable for large-scale industrial production. A staged stirring process combining high-speed stirring (2500–3000 rpm) and low-speed stirring (450–700 rpm) is used for fiber breaking and emulsification mixing, respectively, avoiding overheating and nutrient loss. In step S4, chicken protein is enzymatically hydrolyzed using protease, followed by enzyme inactivation by boiling for 5 minutes. Combined with the enzyme inactivation in step S5, the chicken paste after enzyme inactivation in step S4 is boiled again for 5 minutes for complete enzyme inactivation. This multiple enzyme inactivation process ensures complete inhibition of enzyme activity, preventing subsequent protein paste deterioration. Attached Figure Description

[0017] The accompanying drawings, which form part of this invention, are used to provide a further understanding of the invention. The illustrative embodiments of the invention and their descriptions are used to explain the invention and do not constitute an improper limitation of the invention.

[0018] Figure 1 This is a flowchart of the processing steps of the present invention. Detailed Implementation

[0019] The present invention will be further described below through specific embodiments.

[0020] First, the ingredients used to make the meringue will be explained, including but not limited to: Chicken breast: Fresh and uncontaminated, this chicken breast is selected from 600-800 portions; Red carrots: Fresh, 50-150 portions of red carrots should be selected; Shiitake mushrooms: Fresh, 50-150 portions of this shiitake mushroom are selected; Whey protein isolate: Premium brand, this whey protein isolate is selected from 30 to 80 parts; Ginger: Fresh, 30-80 parts of this ginger should be selected; Sesame oil: Pure and additive-free, this sesame oil is selected from 10 to 60 parts; Purified water: clean and free of impurities; this purified water should be 400-700 parts per unit volume. Lemon juice: Freshly squeezed, using 10-40 parts of this lemon juice; Canned Yellow Peaches (excluding syrup): Premium brand, this can of yellow peaches is made from 100-250 portions; Pork skin jelly: The surface of the pork skin is free of residual hair and impurities. Pork skin jelly preparation: After cleaning the pork skin, cut it into small pieces. Add the pork skin pieces to purified water, put them in a pressure cooker and stew. After cooling, filter and refrigerate to make pork skin jelly. This pork skin jelly is used in batches of 100 to 300. Protease: Select 1.5 to 4.5 parts of protease.

[0021] like Figure 1 As shown, a method for preparing a protein paste includes the following steps: S1. Ingredient preparation: Clean and shred fresh chicken breast into small pieces; wash, peel, and slice or dice carrots thinly; wash and slice or dice shiitake mushrooms thinly. S2. Soup preparation and jelly making: Add water and ginger to chicken breast and cook until done. Remove the chicken breast and set aside. Pork skin jelly preparation: Clean the pork skin and cut it into small pieces. Add the pork skin pieces to purified water and cook in a pressure cooker for 1-1.5 hours. After cooling, filter and refrigerate to make pork skin jelly. S3. Pureeing: Take out the cooked chicken breast and put it into a blender, add water and blend into chicken puree; put the canned yellow peaches into a blender and blend into canned yellow peach puree. S4. Enzymatic hydrolysis and enzyme inactivation: Add protease to the chicken paste for enzymatic hydrolysis, and boil for 5 minutes after enzymatic hydrolysis to inactivate the enzyme. S5. Ingredient Mixing: Boil the enzyme-inactivated chicken paste again for 5 minutes to completely inactivate the enzymes. Add carrots, shiitake mushrooms, ginger, whey protein isolate, sesame oil, lemon juice, canned yellow peach puree, pork skin jelly, and the remaining purified water. Pour into a blender and blend into a smooth paste to obtain the finished egg white paste. After portioning, freeze for storage.

[0022] Preferably, in step S2, the ginger used to cook the chicken breast is not included in the required amount of ginger; the water used to cook the chicken breast is not included in the required amount of purified water, and the specific volume of water added should be 2-3 cm above the chicken breast.

[0023] Preferably, the stirring speed in step S3 is 2500-3000 rpm, and the stirring time is controlled at 2-4 minutes.

[0024] Preferably, the enzymatic hydrolysis temperature of the protease in step S4 is controlled at around 45-55°C, and the hydrolysis time is 1-2 hours.

[0025] Preferably, the stirring speed in step S5 is 450-700 rpm, and the stirring time is controlled at 3-5 minutes.

[0026] Preferably, the freezing temperature in step S5 is -18°C to -20°C.

[0027] In this invention, low-speed stirring refers to a stirrer rotation speed of 450–700 rpm, and high-speed stirring refers to a stirrer rotation speed of 2500–3000 rpm. Unless otherwise specified, the methods and tools used in this invention are conventional methods and tools in the art.

[0028] Example 1 A protein paste comprising the following ingredients by weight: 600g chicken breast, 50g red carrot, 50g shiitake mushroom, 30g whey protein isolate, 30g ginger, 10g sesame oil, 400g purified water, 10g lemon juice, 100g canned yellow peaches (excluding syrup), 100g pork skin jelly, and 1.5g protease.

[0029] like Figure 1 As shown, the above-mentioned meringue is achieved through the following steps: S1. Ingredient preparation: Clean and shred 600g of fresh chicken breast into small pieces; wash, peel, and slice or dice 50g of carrot; wash and slice or dice 50g of shiitake mushrooms.

[0030] S2. Soup preparation and jelly making: Add water and 12g of ginger slices to chicken breast and cook until done. Remove the chicken breast and set aside. Pork skin jelly preparation: Clean 25g of pork skin and cut it into small pieces. Add the pork skin pieces to 75g of purified water and cook in a pressure cooker for 1 hour. After cooling, filter and refrigerate to make 100g of pork skin jelly.

[0031] S3. Pureeing: Take out the cooked chicken breast and put it into a blender. Add 125g of purified water and blend at high speed to make chicken puree. Put 100g of canned yellow peaches into the blender and blend at high speed to make canned yellow peach puree.

[0032] S4. Enzymatic hydrolysis and enzyme inactivation: Add 1.5g of protease to the chicken paste for enzymatic hydrolysis. Hydrolyze at 50℃ for 2 hours. After hydrolysis, boil for 5 minutes to inactivate the enzyme.

[0033] S5. Ingredient Mixing: Boil the enzyme-inactivated chicken paste again for 5 minutes to completely inactivate the enzymes; then add carrots, shiitake mushrooms, 30g ginger, 30g whey protein isolate, 10g sesame oil, 10g lemon juice, canned yellow peach puree, 100g pork skin jelly, and the remaining 200g purified water to the chicken paste. Pour into a mixer and blend at low speed until a smooth paste is formed to obtain the finished protein paste. After portioning, freeze for storage.

[0034] Specifically, in step S2, the ginger used to cook the chicken breast is not included in the required amount of ginger; the water used to cook the chicken breast is also not included in the required amount of purified water. The specific volume of water added should be 2-3cm above the chicken breast.

[0035] Furthermore, the stirring time in steps S3 and S5 is controlled to be 3 minutes.

[0036] Specifically, in step S5, the freezing temperature is controlled at -18℃.

[0037] In Example 1, the protease can enzymatically hydrolyze the protein in chicken breast, breaking it down into smaller peptides and amino acids, thereby improving the digestibility and absorption rate of the protein. The addition of ingredients such as carrots, shiitake mushrooms, and canned yellow peaches not only enriches the texture of the meringue but also provides it with natural flavors, making it even more delicious.

[0038] By adding whey protein isolate, the protein content of the protein paste was further increased, thereby improving the protein utilization rate and nutritional value.

[0039] The final meringue contains 11.0g of protein, 3.9g of fat, 3.1g of carbohydrates, and 23mg of sodium per 100g, with an energy value of 384kJ. The specific components are shown in Table 1 below.

[0040] Table 1

[0041] Example 2 A protein paste comprising the following ingredients by weight: 750g chicken breast, 120g red carrot, 120g shiitake mushroom, 70g whey protein isolate, 70g ginger, 50g sesame oil, 550g purified water, 40g lemon juice, 180g canned yellow peaches (excluding syrup), 250g pork skin jelly, and 3.75g protease.

[0042] like Figure 1 As shown, the above-mentioned meringue is achieved through the following steps: S1. Ingredient preparation: Clean and shred 750g of fresh chicken breast into small pieces; wash and peel 120g of carrots and cut into thin slices or small pieces; wash and cut 120g of shiitake mushrooms into thin slices or small pieces.

[0043] S2. Soup preparation and jelly making: Add water and 30g of ginger slices to chicken breast and cook until done. Remove the chicken breast and set aside. Pork skin jelly preparation: Clean 50g of pork skin and cut it into small pieces. Add the pork skin pieces to 200g of purified water and cook in a pressure cooker for 1.5 hours. After cooling, filter and refrigerate to make 250g of pork skin jelly.

[0044] S3. Pureeing: Take out the cooked chicken breast and put it into a blender. Add 150g of purified water and blend at high speed to make chicken puree. Put 180g of canned yellow peaches into the blender and blend at high speed to make canned yellow peach puree.

[0045] S4. Enzymatic hydrolysis and enzyme inactivation: Add 3.75g of protease to the chicken paste for enzymatic hydrolysis. Hydrolyze at 55℃ for 1.5 hours. After hydrolysis, boil for 5 minutes to inactivate the enzyme.

[0046] S5. Ingredient Mixing: Boil the enzyme-inactivated chicken paste again for 5 minutes to completely inactivate the enzymes; then add carrots, shiitake mushrooms, 70g ginger, 70g whey protein isolate, 50g sesame oil, 40g lemon juice, canned yellow peach puree, 250g pork skin jelly, and the remaining 200g purified water to the chicken paste. Pour into a mixer and blend at low speed until a smooth paste is formed to obtain the finished protein paste. After portioning, freeze for storage.

[0047] Specifically, in step S2, the ginger used to cook the chicken breast is not included in the required amount of ginger; the water used to cook the chicken breast is also not included in the required amount of purified water. The specific volume of water added should be 2-3cm above the chicken breast.

[0048] Furthermore, the stirring time in step S5 is controlled to be 4 minutes.

[0049] Specifically, in step S5, the freezing temperature is controlled at -20℃.

[0050] In this Example 2, the protease can enzymatically hydrolyze the protein in chicken breast, breaking it down into smaller peptides and amino acids, thereby improving the digestibility and absorption rate of the protein. The addition of ingredients such as carrots, shiitake mushrooms, and canned yellow peaches not only enriches the texture of the meringue but also provides it with natural flavors, making it even more delicious.

[0051] By adding whey protein isolate, the protein content of the protein paste was further increased, thereby improving the protein utilization rate and nutritional value.

[0052] The final meringue contains 10.3g of protein, 5.5g of fat, 3.5g of carbohydrates, and 23mg of sodium per 100g, with an energy value of 438kJ. The specific components are shown in Table 2 below.

[0053] Table 2

[0054] Example 3 A protein paste comprising the following ingredients by weight: 800g chicken breast, 150g red carrot, 150g shiitake mushroom, 80g whey protein isolate, 80g ginger, 60g sesame oil, 700g purified water, 40g lemon juice, 250g canned yellow peaches (excluding syrup), 300g pork skin jelly, and 4.5g protease.

[0055] like Figure 1 As shown, the above-mentioned meringue is achieved through the following steps: S1. Ingredient preparation: Clean and shred 800g of fresh chicken breast into small pieces; wash, peel, and slice or dice 150g of carrots; wash and slice or dice 150g of shiitake mushrooms.

[0056] S2. Soup preparation and jelly making: Add water and 30g of ginger slices to chicken breast and cook until done. Remove the chicken breast and set aside. Pork skin jelly preparation: Clean 45g of pork skin and cut it into small pieces. Add the pork skin pieces to 255g of purified water and cook in a pressure cooker for 1.2 hours. After cooling, filter and refrigerate to make 300g of pork skin jelly.

[0057] S3. Pureeing: Take out the cooked chicken breast and put it into a blender. Add 245g of purified water and blend at high speed to make chicken puree. Put 250g of canned yellow peaches into the blender and blend at high speed to make canned yellow peach puree.

[0058] S4. Enzymatic hydrolysis and enzyme inactivation: Add 4.5g of protease to the chicken paste for enzymatic hydrolysis. Hydrolyze at 52℃ for 1.8 hours. After hydrolysis, boil for 5 minutes to inactivate the enzyme.

[0059] S5. Ingredient Mixing: Boil the enzyme-inactivated chicken paste again for 5 minutes to completely inactivate the enzymes; then add carrots, shiitake mushrooms, 80g ginger, 80g whey protein isolate, 60g sesame oil, 40g lemon juice, canned yellow peach puree, 300g pork skin jelly, and the remaining 200g purified water to the chicken paste. Pour into a mixer and blend at low speed until a smooth paste is formed to obtain the finished protein paste. After portioning, freeze for storage.

[0060] Specifically, in step S2, the ginger used to cook the chicken breast is not included in the required amount of ginger; the water used to cook the chicken breast is also not included in the required amount of purified water. The specific volume of water added should be 2-3cm above the chicken breast.

[0061] Furthermore, the stirring time in step S5 is controlled to be 4 minutes.

[0062] Specifically, in step S5, the freezing temperature is controlled at -19℃.

[0063] In this Example 3, the protease can enzymatically hydrolyze the protein in chicken breast, breaking it down into smaller peptides and amino acids, thereby improving the digestibility and absorption rate of the protein. The addition of ingredients such as carrots, shiitake mushrooms, and canned yellow peaches not only enriches the texture of the meringue but also provides it with natural flavors, making it even more delicious.

[0064] By adding whey protein isolate, the protein content of the protein paste was further increased, thereby improving the protein utilization rate and nutritional value.

[0065] The final meringue contains 9.5g of protein, 5.1g of fat, 3.6g of carbohydrates, and 22mg of sodium per 100g, with an energy value of 411kJ. The specific components are shown in Table 3 below.

[0066] Table 3

[0067] Example 4 A protein paste comprising the following ingredients by weight: 650g chicken breast, 70g red carrot, 80g shiitake mushroom, 40g whey protein isolate, 40g ginger, 20g sesame oil, 450g purified water, 20g lemon juice, 120g canned yellow peaches (excluding syrup), 150g pork skin jelly, and 2.25g protease.

[0068] like Figure 1 As shown, the above-mentioned meringue is achieved through the following steps: S1. Ingredient preparation: Clean and shred 650g of fresh chicken breast into small pieces; wash, peel, and slice or dice 70g of carrot; wash and slice or dice 80g of shiitake mushrooms.

[0069] S2. Soup preparation and jelly making: Add water and 15g of ginger slices to chicken breast and cook until done. Remove the chicken breast and set aside. Pork skin jelly preparation: Clean 45g of pork skin and cut it into small pieces. Add the pork skin pieces to 105g of purified water and cook in a pressure cooker for 1.2 hours. After cooling, filter and refrigerate to make 150g of pork skin jelly.

[0070] S3. Pureeing: Take out the cooked chicken breast and put it into a blender. Add 145g of purified water and blend at high speed to make chicken puree. Put 120g of canned yellow peaches into the blender and blend at high speed to make canned yellow peach puree.

[0071] S4. Enzymatic hydrolysis and enzyme inactivation: Add 2.25g of protease to the chicken paste for enzymatic hydrolysis. Hydrolyze at 48℃ for 1.5 hours. After hydrolysis, boil for 5 minutes to inactivate the enzyme.

[0072] S5. Ingredient Mixing: Boil the enzyme-inactivated chicken paste again for 5 minutes to completely inactivate the enzymes; then add carrots, shiitake mushrooms, 40g ginger, 40g whey protein isolate, 20g sesame oil, 20g lemon juice, canned yellow peach puree, 150g pork skin jelly, and the remaining 200g water to the chicken paste. Pour into a mixer and blend at low speed until a smooth paste is formed to obtain the finished protein paste. After portioning, freeze for storage.

[0073] Specifically, in step S2, the ginger used to cook the chicken breast is not included in the required amount of ginger; the water used to cook the chicken breast is also not included in the required amount of purified water. The specific volume of water added should be 2-3cm above the chicken breast.

[0074] Furthermore, the stirring time in step S5 is controlled to be 5 minutes.

[0075] Specifically, in step S5, the freezing temperature is controlled at -18℃.

[0076] In Example 4, the protease can enzymatically hydrolyze the protein in chicken breast, breaking it down into smaller peptides and amino acids, thereby improving the digestibility and absorption rate of the protein. The addition of ingredients such as carrots, shiitake mushrooms, and canned yellow peaches not only enriches the texture of the meringue but also provides it with natural flavors, making it even more delicious.

[0077] By adding whey protein isolate, the protein content of the protein paste was further increased, thereby improving the protein utilization rate and nutritional value.

[0078] The final meringue contains 10.6g of protein, 4.8g of fat, 3.3g of carbohydrates, 23mg of sodium, and 414kJ of energy per 100g. The specific components are shown in Table 4 below.

[0079] Table 4

[0080] Example 5 A protein paste comprising the following ingredients by weight: 700g chicken breast, 100g red carrot, 100g shiitake mushroom, 50g whey protein isolate, 60g ginger, 30g sesame oil, 520g purified water, 30g lemon juice, 150g canned yellow peaches (excluding syrup), 170g pork skin jelly, and 2.55g protease.

[0081] like Figure 1 As shown, the above-mentioned meringue is achieved through the following steps: S1. Ingredient preparation: Clean and shred 700g of fresh chicken breast into small pieces; wash, peel, and slice or dice 100g of carrots; wash and slice or dice 100g of shiitake mushrooms.

[0082] S2. Soup preparation and jelly making: Add water and 20g of ginger slices to chicken breast and cook until done. Remove the chicken breast and set aside. Pork skin jelly preparation: Clean 59.5g of pork skin and cut it into small pieces. Add the pork skin pieces to 110.5g of purified water and cook in a pressure cooker for 1.2 hours. After cooling, filter and refrigerate to make 170g of pork skin jelly.

[0083] S3. Pureeing: Take out the cooked chicken breast and put it into a blender. Add 200g of purified water and blend at high speed to make chicken puree. Put 150g of canned yellow peaches into the blender and blend at high speed to make canned yellow peach puree.

[0084] S4. Enzymatic hydrolysis and enzyme inactivation: Add 2.55g of protease to the chicken paste for enzymatic hydrolysis. Hydrolyze at 50℃ for 1 hour. After hydrolysis, boil for 5 minutes to inactivate the enzyme.

[0085] S5. Ingredient Mixing: Boil the enzyme-inactivated chicken paste again for 5 minutes to completely inactivate the enzymes; then add carrots, shiitake mushrooms, 60g ginger, 50g whey protein isolate, 30g sesame oil, 30g lemon juice, canned yellow peach puree, 170g pork skin jelly, and the remaining 209.5g water to the chicken paste. Pour into a mixer and blend at low speed until a smooth paste is formed to obtain the finished protein paste. After portioning, freeze for storage.

[0086] Specifically, in step S2, the ginger used to cook the chicken breast is not included in the required amount of ginger; the water used to cook the chicken breast is also not included in the required amount of purified water. The specific volume of water added should be 2-3cm above the chicken breast.

[0087] Furthermore, the stirring time in step S5 is controlled to be 4 minutes.

[0088] Specifically, in step S5, the freezing temperature is controlled at -18℃.

[0089] In Example 5, the protease can enzymatically hydrolyze the protein in chicken breast, breaking it down into smaller peptides and amino acids, thereby improving the digestibility and absorption rate of the protein. The addition of ingredients such as carrots, shiitake mushrooms, and canned yellow peaches not only enriches the texture of the meringue but also provides it with natural flavors, making it even more delicious.

[0090] By adding whey protein isolate, the protein content of the protein paste was further increased, thereby improving the protein utilization rate and nutritional value.

[0091] The final meringue contains 10.2g of protein, 5.1g of fat, 3.5g of carbohydrates, and 23mg of sodium per 100g, with an energy value of 422kJ. The specific components are shown in Table 5 below.

[0092] Table 5

[0093] Example 6 A protein paste comprising the following ingredients by weight: 680g chicken breast, 90g red carrot, 80g shiitake mushroom, 60g whey protein isolate, 55g ginger, 40g sesame oil, 500g purified water, 25g lemon juice, 170g canned yellow peaches (excluding syrup), 160g pork skin jelly, and 2.4g protease.

[0094] like Figure 1 As shown, the above-mentioned meringue is achieved through the following steps: S1. Ingredient preparation: Clean and shred 680g of fresh chicken breast into small pieces; wash and peel 90g of carrots and cut into thin slices or small pieces; wash and cut 80g of shiitake mushrooms into thin slices or small pieces.

[0095] S2. Soup preparation and jelly making: Add water and 20g of ginger slices to chicken breast and cook until done. Remove the chicken breast and set aside. Pork skin jelly preparation: Clean 64g of pork skin and cut it into small pieces. Add the pork skin pieces to 96g of purified water and cook in a pressure cooker for 1.2 hours. After cooling, filter and refrigerate to make 160g of pork skin jelly.

[0096] S3. Pureeing: Take out the cooked chicken breast and put it into a blender. Add 200g of purified water and blend at high speed to make chicken puree. Put 170g of canned yellow peaches into the blender and blend at high speed to make canned yellow peach puree.

[0097] S4. Enzymatic hydrolysis and enzyme inactivation: Add 2.4g of protease to the chicken paste for enzymatic hydrolysis. Hydrolyze at 55℃ for 1.5 hours. After hydrolysis, boil for 5 minutes to inactivate the enzyme.

[0098] S5. Ingredient Mixing: Boil the enzyme-inactivated chicken paste again for 5 minutes to completely inactivate the enzymes; then add carrots, shiitake mushrooms, 55g ginger, 60g whey protein isolate, 40g sesame oil, 25g lemon juice, canned yellow peach puree, 160g pork skin jelly, and the remaining 204g water to the chicken paste. Pour into a mixer and blend at low speed until a smooth paste is formed to obtain the finished protein paste. After packaging, freeze for storage.

[0099] Specifically, in step S2, the ginger used to cook the chicken breast is not included in the required amount of ginger; the water used to cook the chicken breast is also not included in the required amount of purified water. The specific volume of water added should be 2-3cm above the chicken breast.

[0100] Furthermore, the stirring time in step S5 is controlled to be 5 minutes.

[0101] Specifically, in step S5, the freezing temperature is controlled at -19℃.

[0102] In this Example 6, the protease can enzymatically hydrolyze the protein in chicken breast, breaking it down into smaller peptides and amino acids, thereby improving the digestibility and absorption rate of the protein. The addition of ingredients such as carrots, shiitake mushrooms, and canned yellow peaches not only enriches the texture of the meringue but also provides it with natural flavors, making it even more delicious.

[0103] By adding whey protein isolate, the protein content of the protein paste was further increased, thereby improving the protein utilization rate and nutritional value.

[0104] The final meringue contains 10.5g of protein, 5.8g of fat, 3.6g of carbohydrates, and 23mg of sodium per 100g, with an energy value of 454kJ. The specific components are shown in Table 6 below.

[0105] Table 6

[0106] In this invention, the food ingredients are rapidly pulverized to micron-sized particles or powder. For soft ingredients with a fibrous structure, such as chicken breast and canned yellow peaches, high-speed shearing achieves the following effects: 1. The fiber bundle structure is destroyed through mechanical crushing; 2. Forms a uniform and fine colloidal system; 3. The pulverization time is shortened, which reduces the cumulative temperature rise during the processing compared to traditional long-term low-speed stirring; 4. High-speed stirring at 2500-3000 rpm can control the particle size of ingredients within the micron range (D90 can reach below 50-80μm), thus significantly improving the smoothness of the finished product.

[0107] The low-speed mixing process achieves the following effects through gentle shearing at 450-700 rpm: 1. Ensure uniform emulsification of fat-soluble components (such as sesame oil); 2. Effectively control the temperature rise during the mixing process to prevent the loss of heat-sensitive nutrients.

[0108] In summary, this invention, through the synergistic innovation of graded mixing technology and precise nutritional formulation, has developed a protein paste product with rich taste, diverse flavors, and high nutritional value, exhibiting significant technological advantages and market potential.

[0109] The above embodiments are preferred embodiments of the present invention, but the embodiments of the present invention are not limited to the above embodiments. Any changes, modifications, substitutions, combinations, or simplifications made without departing from the spirit and principle of the present invention shall be considered equivalent substitutions and shall be included within the protection scope of the present invention.

Claims

1. A protein batter, characterized in that, The raw materials include the following mass parts: chicken breast meat 600-800 parts, carrot 50-150 parts, shiitake mushroom 50-150 parts, separated whey protein powder 30-80 parts, ginger 30-80 parts, sesame oil 10-60 parts, pure water 400-700 parts, lemon juice 10-40 parts, canned yellow peach 100-250 parts, pork skin jelly 100-300 parts, and protease 1.5-4.5 parts.

2. The protein batter of claim 1, wherein, The raw materials include the following mass parts: chicken breast meat 650-750 parts, carrot 70-120 parts, shiitake mushroom 80-120 parts, separated whey protein powder 40-70 parts, ginger 40-70 parts, sesame oil 20-50 parts, pure water 450-550 parts, lemon juice 20-40 parts, canned yellow peach 120-180 parts, pork skin jelly 150-250 parts, and protease 2.25-3.75 parts.

3. The protein batter of claim 2, wherein, The raw materials include the following mass parts: chicken breast meat 700 parts, carrot 100 parts, shiitake mushroom 100 parts, separated whey protein powder 50 parts, ginger 60 parts, sesame oil 30 parts, pure water 520 parts, lemon juice 30 parts, canned yellow peach 150 parts, pork skin jelly 170 parts, and protease 2.55 parts.

4. A method for preparing a protein paste as claimed in any one of claims 1 to 3, characterized in that, The method includes the following steps: S1, raw material preparation: fresh chicken breast meat is cleaned and cut into shreds or small pieces; carrot is washed and peeled and cut into thin slices or small pieces; shiitake mushroom is washed and cut into thin slices or small pieces; S2, soup boiling and jelly preparation: chicken breast meat is boiled with water and ginger, and then taken out for standby; pork skin jelly is prepared by cleaning pork skin, cutting it into small pieces, adding the small pieces into pure water, boiling in a pressure cooker for 1-1.5 hours, filtering after cooling, and storing in a refrigerator; S3, beating treatment: the boiled chicken breast meat is taken out and put into a blender, and water is added to beat into chicken pulp; canned yellow peach is put into the blender to beat into canned yellow peach pulp; S4, enzyme hydrolysis and enzyme inactivation: protease is added into the chicken pulp for enzyme hydrolysis, and the enzyme is inactivated by boiling for 5 minutes after the enzyme hydrolysis is completed; S5, ingredient stirring: the chicken pulp after enzyme inactivation is boiled for 5 minutes again to completely inactivate the enzyme; carrot, shiitake mushroom, ginger, separated whey protein powder, sesame oil, lemon juice, canned yellow peach pulp, pork skin jelly, and the remaining pure water are added, and the mixture is poured into a blender to beat into a uniform paste to obtain protein paste product, which is stored in a refrigerator after being packed.

5. The production method according to claim 4, characterized by, In step S2, the ginger used for boiling chicken breast meat is not included in the required amount of ginger; the water used for boiling chicken breast meat is also not included in the required amount of pure water, and the specific amount of added water is preferably 2-3 cm higher than the chicken breast meat.

6. The preparation method according to claim 4, characterized in that, In step S3, the stirring speed is 2500-3000 revolutions per minute, and the stirring time is controlled to be 2-4 minutes.

7. The preparation method according to claim 4, characterized in that, In step S4, the enzyme hydrolysis temperature of the protease is controlled to be about 45-55℃, and the enzyme hydrolysis time is 1-2 hours.

8. The preparation method according to claim 4, characterized in that, In step S5, the stirring speed is 450-700 revolutions per minute, and the stirring time is controlled to be 3-5 minutes.

9. The method of claim 4, wherein In step S5, the temperature for storing in a refrigerator is-18℃ to-20℃.

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