A processing method and product of plant beef tendon

Abstract

The present invention relates to a processing method of plant beef tendon and its products. The processing method comprises the following steps in sequence: (1) putting agar, konjac powder and locust bean gum into a stirring tank, mixing them evenly, and then adding warm water and stirring them evenly; (2) adding soy protein isolate, modified starch, starch and water into the stirring tank, vacuum stirring and degassing; (3) squeezing the material obtained in step (2) into alkaline hot water in sections, and after ripening, taking it out and placing it in acidic water and then fishing it out; (4) freezing it in a refrigerator, thawing it at room temperature until the surface shrinks, sterilizing it and packaging it. The product has high elasticity, toughness and chewiness. Compared with animal beef tendon, its appearance has a higher similarity, and it does not need to be cooked, and has a taste and flavor similar to braised beef tendon.

Description

Technical Field

[0001] The present application relates to plant raw material processing technology, and specifically to a processing method and product of plant beef tendon. Background Art

[0002] Beef tendon has a good taste, is low in fat, and is rich in collagen, making it popular among consumers. The most common way to eat beef tendon is to stew it, often using fresh beef tendon or dried beef tendon that is soaked and stewed. Its chewy texture has a high recognition value in the field of animal meat.

[0003] In recent years, beef tendon has appeared in the public eye as a snack, but due to its high cost and difficulty in obtaining raw materials, the sales unit price is relatively high. In the production process of beef tendon, the brine process of fresh beef tendon requires high temperature and high pressure for more than 40 minutes, and the output of fresh beef tendon is limited, which is not easy to carry out industrial production; the soaking time of dried beef tendon is long, and its soaking process needs to be more than 24 hours, and there is a greater risk of microbial contamination during the soaking process.

[0004] Since 2019, plant-based products have continued to emerge and gradually enriched, such as the common plant-based hamburger embryos, plant-based tripe, plant-based pork belly, etc. The emergence of plant-based beef tendon has a huge significance for the enrichment of plant-based product categories, providing a new choice for consumers who like the chewy taste of beef tendon. Summary of the invention

[0005] In view of the problems in the current prior art that the types of plant-based products are relatively single, the production cost of beef tendon is high, the production time is long, and it is easy to be polluted, the present invention aims to provide a method for processing plant beef tendon.

[0006] The invention adopts agar and konjac flour to form high-strength thermal irreversible colloid under alkaline conditions. The appearance is similar to that of animal beef tendon, the product has strong toughness and elasticity, and the flavor is easier to impart. The production process is simple, time-saving, and microbial contamination can be effectively avoided.

[0007] The specific technical solutions include the following:

[0008] A method for processing plant beef tendon comprises the following steps in sequence:

[0009] (1) by weight, 2-4 parts of agar, 0.2-0.5 parts of konjac flour, and 0.3-0.6 parts of locust bean gum are placed in a stirring tank, mixed evenly, and then 70-75 parts of warm water are added and stirred evenly;

[0010] (2) Add 0.2-0.5 parts of soy protein isolate, 2-5 parts of modified starch, 2-5 parts of starch, and 30-40 parts of water, by weight, into a mixing tank, and continue to stir and degas in a vacuum tank;

[0011] (3) The material obtained in step (2) is squeezed into 95-99° C. alkaline hot water in sections, and after ripening, taken out and soaked in acidic water for 4-6 hours before being fished out;

[0012] (4) After being frozen in a refrigerator for 48-60 hours, the product is thawed at room temperature until the surface shrinks, sterilized, and packaged to obtain the vegetable beef tendon.

[0013] In step (1), the temperature of the warm water is 40-60°C.

[0014] In the step (2), the modified starch is acetylated modified starch, preferably one or both of acetylated corn modified starch and acetylated cassava modified starch; the starch is one or both of cassava starch and sweet potato starch.

[0015] In step (2), the broth is a marinade made from spices and flavor substances, the spices include one or more of star anise, prickly ash, cinnamon, angelica dahurica, cardamom, bay leaf, clove, hawthorn, tangerine peel, fennel, and white pepper, and the flavor substances include one or two of monosodium glutamate and yeast extract.

[0016] In step (3), the alkaline hot water is a sodium carbonate solution with a pH of 9.5-10, and the acidic water is a citric acid solution with a pH of 5.6-6.

[0017] In step (3), the inner diameter of the extruded material pipeline is 15 mm and the segment length is 100 mm.

[0018] In the step (4), the freezing temperature is -18°C, and the thawing conditions at room temperature are 20-30°C and 2-3 h.

[0019] Another object of the present invention is to provide plant beef tendon obtained by the above processing method.

[0020] The processing method of plant beef tendon of the present invention has the following characteristics:

[0021] (1) When an alkaline aqueous solution is added during the aging process, the acetyl groups in the polysaccharide gel fall off and form a thermally irreversible gel under the action of heat, forming a three-dimensional network structure with high elasticity.

[0022] (2) Freezing causes the water molecules in the gel structure to form small ice crystals. During thawing, the water molecules in the gel joint formed by the polysaccharide gel and the modified starch are highly stable and not easily lost. The water molecules bound to the starch molecules are partially lost due to the increase in temperature. The water loss in this process is 8.5%±0.6.

[0023] (3) The flavor is imparted by marinating water, so that the flavor is fully distributed in the material and the flavor is uniform.

[0024] Therefore, the beef tendon prepared by the process steps of the present application has the following beneficial effects: first, under the process of freezing surface dehydration, the product has high elasticity, toughness and chewiness. Secondly, compared with animal beef tendon, its appearance has a high similarity, being transparent and brownish. Thirdly, the plant beef tendon prepared by this process does not need to be cooked and has a taste and flavor similar to that of braised beef tendon. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] Figure 1 This is a spider web diagram of the sensory evaluation scores of Examples 1-3 of the present invention and Comparative Examples 1-2

[0026] Figure 2 Schematic diagram of the interaction between raw materials in each step of the processing method of the present invention DETAILED DESCRIPTION

[0027] Example 1

[0028] A method for processing plant beef tendon comprises the following steps in sequence:

[0029] (1) By weight, 2 parts of agar, 0.5 parts of konjac flour, and 0.3 parts of locust bean gum were placed in a mixing tank, mixed evenly, and then 70 parts of warm water were added and stirred evenly;

[0030] (2) Add 0.2 parts of soy protein isolate, 2 parts of modified starch, 2 parts of starch, and 30 parts of water, by weight, into a mixing tank, and continue to stir and degas in a vacuum tank;

[0031] (3) The material obtained in step (2) is squeezed into 95°C alkaline hot water in sections, and after ripening, taken out and soaked in acidic water for 4 hours before being fished out;

[0032] (4) After being frozen in a refrigerator for 48 h, the mixture is thawed at room temperature until the surface shrinks, sterilized, and packaged to obtain the vegetable beef tendon.

[0033] In step (1), the temperature of the warm water is 40°C.

[0034] In the step (2), the modified starch is acetylated corn modified starch; and the starch is cassava starch.

[0035] In step (2), the broth is made from spices and flavor substances, the spices include star anise, prickly ash, cinnamon, angelica dahurica, cardamom, bay leaf, clove, hawthorn, tangerine peel, fennel and white pepper, and the flavor substances include monosodium glutamate and yeast extract.

[0036] In step (3), the alkaline hot water is a sodium carbonate solution with a pH of 9.5, and the acidic water is a citric acid solution with a pH of 6.

[0037] In step (3), the inner diameter of the extruded material pipeline is 15 mm and the segment length is 100 mm.

[0038] In the step (4), the freezing temperature is -18°C and the thawing condition at room temperature is 20°C for 3 h.

[0039] Example 2

[0040] A method for processing plant beef tendon comprises the following steps in sequence:

[0041] (1) By weight, 4 parts of agar, 0.2 parts of konjac flour, and 0.6 parts of locust bean gum were placed in a mixing tank, mixed evenly, and then 75 parts of warm water were added and stirred evenly;

[0042] (2) Add 0.5 parts of soy protein isolate, 5 parts of modified starch, 5 parts of starch, and 40 parts of water, by weight, into a mixing tank and continue to vacuum stir and degas;

[0043] (3) The material obtained in step (2) is squeezed into 99°C alkaline hot water in sections, and after ripening, it is taken out and soaked in acidic water for 6 hours before being fished out;

[0044] (4) After being frozen in a refrigerator for 60 hours, the product is thawed at room temperature until the surface shrinks, sterilized, and packaged to obtain vegetable beef tendon.

[0045] In step (1), the temperature of the warm water is 60°C.

[0046] In the step (2), the modified starch is acetylated cassava modified starch; and the starch is sweet potato starch.

[0047] In step (2), the broth is made from spices and umami substances, the spices include star anise, prickly ash, cinnamon, angelica dahurica, cardamom, fennel and white pepper, and the umami substances are yeast extract.

[0048] In step (3), the alkaline hot water is a sodium carbonate solution with a pH of 10, and the acidic water is a citric acid solution with a pH of 5.6.

[0049] In step (3), the inner diameter of the extruded material pipeline is 15 mm and the segment length is 100 mm.

[0050] In step (4), the freezing temperature is -18°C, and the thawing condition at room temperature is 30°C for 2 h.

[0051] Example 3

[0052] A method for processing plant beef tendon comprises the following steps in sequence:

[0053] (1) By weight, 3 parts of agar, 0.4 parts of konjac flour, and 0.4 parts of locust bean gum were placed in a mixing tank, mixed evenly, and then 73 parts of warm water were added and stirred evenly;

[0054] (2) Add 0.3 parts of soy protein isolate, 4 parts of modified starch, 3 parts of starch, and 35 parts of water, by weight, into a mixing tank, stir under vacuum, and deaerate;

[0055] (3) The material obtained in step (2) is squeezed into 97°C alkaline hot water in sections, and after ripening, taken out and soaked in acidic water for 5 hours before being fished out;

[0056] (4) After being frozen in a refrigerator for 54 hours, the product is thawed at room temperature until the surface shrinks, sterilized, and packaged to obtain vegetable beef tendon.

[0057] In step (1), the temperature of the warm water is 50°C.

[0058] In the step (2), the modified starch is acetylated corn modified starch or acetylated cassava modified starch; and the starch is cassava starch or sweet potato starch.

[0059] In step (2), the broth is a brine made from spices and flavor substances, the spices include star anise, prickly ash, cinnamon, cloves, hawthorn, tangerine peel, fennel and white pepper, and the flavor substance is monosodium glutamate.

[0060] In step (3), the alkaline hot water is a sodium carbonate solution with a pH of 9.7, and the acidic water is a citric acid solution with a pH of 5.8.

[0061] In step (3), the inner diameter of the extruded material pipeline is 15 mm and the segment length is 100 mm.

[0062] In step (4), the freezing temperature is -18°C, and the thawing conditions at room temperature are 25°C and 2.5 h.

[0063] Comparative Example 1

[0064] A method for processing plant beef tendon comprises the following steps in sequence:

[0065] (1) By weight, 2 parts of agar, 0.5 parts of konjac flour, and 0.3 parts of locust bean gum were placed in a mixing tank, mixed evenly, and then 70 parts of warm water were added and stirred evenly;

[0066] (2) Add 0.2 parts of soy protein isolate, 2 parts of modified starch, 2 parts of starch and 30 parts of water into a mixing tank, stir under vacuum and deaerate;

[0067] (3) extruding the material obtained in step (2) into 95° C. alkaline hot water in sections for aging;

[0068] (4) After being frozen in a refrigerator for 48 hours, the product is thawed at room temperature until the surface shrinks, sterilized, and packaged to obtain vegetable beef tendon.

[0069] In step (1), the temperature of the warm water is 40°C.

[0070] In the step (2), the modified starch is acetylated corn modified starch; and the starch is cassava starch.

[0071] In step (3), the alkaline hot water is a sodium carbonate solution with a pH of 9.5;

[0072] In step (3), the inner diameter of the extruded material pipeline is 15 mm and the segment length is 100 mm.

[0073] In the step (4), the freezing temperature is -18°C and the thawing condition at room temperature is 20°C for 3 h.

[0074] Comparative Example 2

[0075] A method for processing plant beef tendon comprises the following steps in sequence:

[0076] (1) By weight, 2 parts of agar, 0.5 parts of konjac flour, and 0.3 parts of locust bean gum were placed in a stirring tank, mixed evenly, and then 70 parts of warm water were added and stirred evenly;

[0077] (2) Add 0.2 parts of soy protein isolate, 2 parts of modified starch, 2 parts of starch and 30 parts of water into a mixing tank, stir under vacuum and deaerate;

[0078] (3) The material obtained in step (2) is squeezed into 95°C alkaline hot water in sections, and after ripening, taken out and soaked in acidic water for 4 hours before being fished out;

[0079] (4) sterilizing and packaging to obtain the vegetable beef tendon.

[0080] In step (1), the temperature of the warm water is 40°C.

[0081] In the step (2), the modified starch is acetylated corn modified starch; and the starch is cassava starch.

[0082] In step (2), the broth is made from spices and flavor substances, the spices include star anise, prickly ash, cinnamon, angelica dahurica, cardamom, bay leaf, clove, hawthorn, tangerine peel, fennel and white pepper, and the flavor substances include monosodium glutamate and yeast extract.

[0083] In step (3), the alkaline hot water is a sodium carbonate solution with a pH of 9.5, and the acidic water is a citric acid solution with a pH of 6.

[0084] In step (3), the inner diameter of the extruded material pipeline is 15 mm and the segment length is 100 mm.

[0085] The sensory evaluation experimental method of the present invention is as follows: the samples in Examples 1-3 and Comparative Examples 1-2 are cut into slices with a thickness of 1 cm and placed on white disks respectively. 15 people with food knowledge, special training and stable vision, smell and touch are selected as sensory evaluators to form an evaluation team to evaluate the hardness, elasticity, chewiness, flavor and appearance of the samples respectively. During the evaluation process, the evaluators remain silent and do not conduct cross-discussion. After each evaluation, rinse the mouth with pure water. Each sample is repeated three times to take the average value. The evaluation criteria are shown in Table 1.

[0086] Table 1 The sensory evaluation scoring standard of the plant beef tendon in this application

[0087]

[0088] The sensory evaluation results of this application are shown in Figure 1 , plant beef tendon was compared with animal beef tendon, and the sensory evaluation of hardness, elasticity, chewiness, flavor, and appearance was carried out. The comprehensive sensory evaluation score of the plant beef tendon in Example 1 was 93.4±0.7, and the comprehensive sensory evaluation score of the animal beef tendon was 94.0±0.5. The total scores of the sensory evaluation of the products of Example 1, Example 2, and Example 3 were higher, and closer to the taste of animal beef tendon; the sensory differences between Comparative Example 1 and Comparative Example 2 and animal beef tendon were large, among which Comparative Example 2 did not perform the freezing shrinkage step, and the prepared plant beef tendon was insufficient in toughness and poor in chewiness.

[0089] For the above experimental results, the interaction of each raw material in the processing steps of this application is comprehensively considered, and the analysis is as follows: First, under alkaline conditions, agar-agar and konjac gum form a three-dimensional network structure with water molecules in the environment through hydrogen bonds, molecular dipoles and other forces, and disperse the water molecules in the gel structure to form stable bound water. Secondly, the acetylated starch in the material can imprison free water in the network structure, forming relatively fine ice crystals after freezing; and the free water combined with starch forms larger ice crystals after freezing. When thawed, part of the free water combined with starch on the surface is precipitated in a short time, causing the epidermis of the sample to shrink and form a natural appearance texture; the three-dimensional structure that loses part of the water reduces the support of water, and its structural toughness is enhanced, the brittleness is reduced, and the chewing strength is improved.

Claims

1. A method for processing plant beef tendon, characterized in that: The following steps are included in sequence: (1) by weight, 2-4 parts of agar, 0.2-0.5 parts of konjac flour, and 0.3-0.6 parts of locust bean gum are placed in a stirring tank, mixed evenly, and then 70-75 parts of warm water are added and stirred evenly; (2) Add 0.2-0.5 parts of soy protein isolate, 2-5 parts of modified starch, 2-5 parts of starch, and 30-40 parts of water, by weight, into a mixing tank, and continue to stir and degas in a vacuum tank; (3) The material obtained in step (2) is squeezed into 95-99° C. alkaline hot water in sections, and after ripening, taken out and soaked in acidic water for 4-6 hours before being fished out; In step (3), the alkaline hot water is a sodium carbonate solution with a pH of 9.5-10, and the acidic water is a citric acid solution with a pH of 5.6-6; (4) After being frozen in a refrigerator for 48-60 hours, the product is thawed at room temperature until the surface shrinks, sterilized, and packaged to obtain the vegetable beef tendon.

2. The method for processing vegetable beef tendon according to claim 1, characterized in that: In the step (1), the temperature of the warm water is 40-60°C.

3. The method for processing vegetable beef tendon according to claim 1, characterized in that: In the step (2), the modified starch is acetylated modified starch; the starch is one or both of cassava starch and sweet potato starch.

4. The method for processing vegetable beef tendon according to claim 3, characterized in that: In the step (2), the acetylated modified starch is one or both of acetylated corn modified starch and acetylated cassava modified starch.

5. The method for processing vegetable beef tendon according to claim 1, characterized in that: In step (2), the broth is a broth made from spices and flavor substances, the spices include one or more of star anise, prickly ash, cinnamon, angelica dahurica, cardamom, bay leaf, clove, hawthorn, tangerine peel, fennel, and white pepper, and the flavor substances include one or two of monosodium glutamate and yeast extract.

6. The method for processing vegetable beef tendon according to claim 1, characterized in that: In the step (3), the inner diameter of the extruded material pipeline is 15 mm and the segment length is 100 mm.

7. The method for processing vegetable beef tendon according to claim 1, characterized in that: In the step (4), the freezing temperature is -18°C, and the thawing conditions at room temperature are 20-30°C and 2-3 h.

8. The plant beef tendon obtained according to the processing method of the plant beef tendon according to any one of claims 1 to 7.

Images