Snowflake plant meat product

Abstract

The present invention relates to the technical field of food processing, and specifically discloses a marbling plant meat product. The marbling plant meat product provided by the present invention comprises raw materials including hydrated plant tissue protein, an oil-marble structure precursor and a component adhesive, wherein the mass percentage content of the hydrated plant tissue protein is 55-70%, the mass percentage content of the oil-marble structure precursor is 20-30%, and the mass percentage content of the component adhesive is 10-15%. The marbling plant meat product provided by the present invention is in block shape, has a stable structure, has an oil-marble structure, has discontinuous distribution of lean meat, and is closer to the real texture structure and fat taste of high-quality meat.

Description

Technical Field

[0001] The invention relates to the technical field of food, in particular to a marbled plant meat product. Background Art

[0002] Since 2015, China's plant-based meat industry has developed rapidly, and sales are expected to exceed 35 billion yuan by 2029. The plant-based meat industry has won new opportunities, and major companies have also made plans. With the entry of giants in the chain catering industry, consumers' awareness of plant-based meat has increased rapidly. At present, foreign companies' plant-based meat products are mainly simulations of filling products such as hamburger patties, and are closer to animal-based meat products in taste and smell. my country's plant-based meat industry is in its infancy. The raw materials for production are mainly soybean powder, soybean meal, soy protein, wheat protein, etc., and the appearance or taste of meat products is imitated through extrusion puffing, soaking and rehydration, seasoning, molding and other processing methods. However, there is a big gap in appearance and taste compared with meat products, and the application is limited.

[0003] Taking block meat as an example, the fat thickness and distribution of block meat is one of the criteria for judging the grade of meat. Generally, the larger the area of ​​fat and the more evenly distributed it is, the higher the quality of the meat. In the field of plant meat processing, the common plant meat blocks on the market are in the form of small particles or minced meat piled up, without fat distribution. The plant meat in this state has the disadvantages of being too regular, unnatural, and unreal in appearance, and the quality of the meat is poor. This kind of plant meat mostly uses tissue protein and drawn protein as raw materials. After the silk is unraveled, it simulates meat shreds and is mixed with colloids to form minced meat. After the minced tissue is mixed, it lacks a dispersed fat structure and has a poor oily feel.

[0004] Therefore, it is necessary to study and improve the formula and preparation process of plant meat in order to improve the quality of the produced plant meat. Summary of the invention

[0005] The main technical problem solved by the present invention is to provide a marbled plant meat product, which has a stable structure, a fat structure, discontinuous lean meat distribution, and is close to the real texture structure and fat taste of high-quality meat.

[0006] In order to solve the above technical problems, the present invention adopts the following technical solutions.

[0007] The invention provides a marinated plant meat product, the preparation raw materials of which include water-containing plant tissue protein, an oil marbling structure precursor and a component adhesive.

[0008] Preferably, in the marbling plant meat product, the mass percentage content of the water-containing plant tissue protein is 55-70%, the mass percentage content of the oil marbling structure precursor is 20-30%, and the mass percentage content of the component adhesive is 10-15%.

[0009] As a preferred embodiment of the present invention, the marinated plant meat product is prepared by a preparation method comprising the following steps:

[0010] The aqueous plant tissue protein, the oil flower structure precursor and the component adhesive are stirred and mixed to obtain a mixture;

[0011] The mixture is shaped, heated, cooked, and cut to obtain the marbled plant meat product.

[0012] As a preferred embodiment of the present invention, the mass percentage of water in the water-containing plant textured protein is 55-65%.

[0013] Preferably, the aqueous plant textured protein is obtained by soaking plant textured protein.

[0014] Further preferably, the soaking liquid used for the soaking is a compound spice extract solution.

[0015] The preparation method of the composite spice extract solution is as follows: cinnamon, cardamom, clove, star anise and pepper are mixed in a mass ratio of 1:1:1:1:1, and soaked in 20 times the weight of hot water at a temperature of 98° C. for 30 minutes to obtain the composite spice extract solution.

[0016] As a preferred embodiment of the present invention, the plant textured protein is in strip shape, and preferably the cross-sectional size of the plant textured protein material is ≥ 0.5 cm 2 , length ≥2.5cm.

[0017] More preferably, the plant tissue protein contains a pigment additive, and the pigment additive is preferably any one or more of red yeast rice, beetroot red, and sorghum red. The amount of the pigment additive added is 0.2% to 0.25% of the plant tissue protein mass.

[0018] As a preferred embodiment of the present invention, the oil flower structure precursor is prepared by stirring the embedded emulsion droplets with a soy protein isolate aqueous solution.

[0019] Preferably, the mass ratio of the soy protein isolate aqueous solution to the embedding emulsion droplets is 3:7 to 4:6.

[0020] Preferably, when preparing the oil flower structure precursor, the stirring speed is 3000-6000 rpm / min, and the stirring time is 8-15 min.

[0021] Further preferably, the mass percentage content of the soy protein isolate in the soy protein isolate aqueous solution is 10% to 15%.

[0022] The embedded emulsion is prepared by mixing mixed powder and vegetable oil, preferably the mass ratio of the mixed powder to the vegetable oil is (40-45): (55-60). Shear stirring is adopted during mixing, the stirring speed is 6000-10000 rpm / min, and the stirring time is 10-20 min to obtain the embedded emulsion.

[0023] Preferably, the raw materials for preparing the mixed powder include starch, konjac flour and curdlan, and more preferably, the mass ratio of the starch, konjac flour and curdlan is (72-84): (3-8): (10-20).

[0024] As a preferred embodiment of the present invention, the raw materials for preparing the component adhesive include soy protein isolate, konjac flour and curdlan.

[0025] Preferably, the mass ratio of the soy protein isolate, konjac flour and curdlan is (10-15): (5-8): (2-5).

[0026] Further preferably, the preparation method of the component adhesive comprises: adding soy protein isolate and konjac flour into water, adjusting the pH value to 7.0-9.0, then adding curdlan, and stirring to obtain the component adhesive.

[0027] The mass of the soy protein isolate is 10-15% of the mass of the water, and / or the mass of the konjac flour is 5-8% of the mass of the water, and / or the mass of the curdlan is 2-5% of the mass of the water.

[0028] When preparing the component adhesive, the water temperature is preferably 0-5°C; the pH value is adjusted using sodium bicarbonate; the stirring speed is 6000-10000 rpm / min, and the stirring time is 10-20 min to obtain the component adhesive.

[0029] As a preferred embodiment of the present invention, the stirring speed for preparing the mixture is 15 to 45 r / min, and the stirring time is 5 to 15 min.

[0030] As a preferred embodiment of the present invention, the mixture shaping includes the steps of: loading the mixture into a mold, oscillating and mixing, and then compacting, preferably at a pressure of 1600 to 3200 Pa, and maintaining for 10 to 30 seconds, then maintaining the pressure when it drops to 800 to 1500 Pa, and starting heating and maturation.

[0031] As a preferred embodiment of the present invention, the heating aging temperature is 80-97° C., and the preferred aging time is 60-180 min.

[0032] The marbled vegetable meat product provided by the present invention has a high and stable oil content in the oil flower structure precursor and a strong fat taste; the oil flower structure precursor can stably embed the oil and fat, has thermal stability, and the material has the advantage of good fluidity before ripening, which is conducive to adhering to the plant tissue protein; the component adhesive is prepared under alkaline conditions, the prepared component adhesive has high viscosity, and can be well integrated with the oil flower structure precursor; the component adhesive makes the block plant tissue proteins adhere tightly, and after ripening, the structure between the block plant tissue proteins can be stabilized, and the oil flowers are stably embedded between the block plant tissue proteins to form a more stable block marbled vegetable meat; the block marbled vegetable meat shows high elasticity, the plant tissue protein provides a support for its structure, the oil flowers are evenly and naturally distributed, and the whole is not easy to loosen.

[0033] By mixing the water-containing plant tissue protein, the oil-marble structure precursor, and the component adhesive in an appropriate proportion and in an appropriate manner, the oil-marble is evenly dispersed, and after ripening, the formed marbled vegetable meat has high elasticity and tight adhesion. After ripening, the oil-marble structure precursor dispersed among the plant tissue proteins forms a gel, which changes the appearance to fat white, forming a color difference with the pink or red plant tissue protein, close to the appearance of animal marbled meat, and its distribution is even, the texture is natural, and the fat feeling is stronger.

[0034] When preparing the marbling plant meat product, a mixture of water-containing plant tissue protein, oil marbling structure precursor, and component adhesive is first placed in a mold, and then paved, horizontally oscillated, high-pressure, and low-pressure maintained processes are performed, and then matured to obtain the marbling plant meat product. In the preparation method of the present invention, during the process of placing the mixture into the mold for final shaping, paved, horizontally oscillated, and high-pressure and low-pressure maintained processes, the material changes are shown in FIG. Figure 1 As shown. The preparation process of the present invention can improve the adhesion between raw materials and the natural distribution of the oil flower structure. The strip-shaped plant tissue protein becomes flexible and exhibits a certain degree of curvature after soaking, mixing and other operations. This curvature is easy to bridge and produce a large number of gaps when laying the material. Horizontal oscillation is conducive to reducing the bridging of plant tissue protein blocks, reducing gaps, and facilitating adhesion; applying high pressure can make the flexible plant tissue protein more curled or extended, and then the pressure is reduced to allow the oil flower structure precursor attached to the plant tissue protein to rebound. The rebound has multi-directional randomness, further improving the naturalness of the oil flower structure texture.

[0035] The marbled vegetable meat product provided by the present invention is in block shape, has a stable structure, has an oily structure, an oily area of ​​45%≥S (oily area)≥20%, has discontinuous lean meat distribution, and a continuous lean meat area of ​​≤1.25 cm, which is closer to the real texture structure and fat taste of high-quality meat. BRIEF DESCRIPTION OF THE DRAWINGS

[0036] Figure 1 This is a schematic diagram of material changes during the shaping process of the present invention;

[0037] Figure 2 This is a microscope image of the oil flower structure between the plant tissue proteins of the marbled vegetable meat prepared in Example 1 of the present invention;

[0038] Figure 3 It is a natural texture diagram of the oil flower structure of each embodiment and comparative example in the experimental example of the present invention. DETAILED DESCRIPTION

[0039] The technical scheme of the present invention will be clearly and completely described below in conjunction with specific embodiments, but those skilled in the art should understand that the embodiments described below are only used to illustrate the present invention and should not be regarded as limiting the scope of protection of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in the field without making creative work, such as modified or replaced embodiments, belong to the scope of protection of the present invention.

[0040] Unless otherwise specified, the experimental methods used in the following examples are all conventional methods; the materials, reagents, etc. used are all commercially available unless otherwise specified. In the following examples and comparative examples, percentages are all mass percentages.

[0041] Example 1

[0042] This embodiment provides a marinated plant meat product, the preparation method of which comprises the following steps:

[0043] The cross-sectional size of the material containing red yeast rice, beetroot red and 0.5 cm 2 , soaking the plant tissue protein with a length of 2.5 cm in the compound spice extract solution to prepare the hydrated plant tissue protein with a moisture content of 55%;

[0044] Sweet potato starch, konjac flour and curdlan are placed in a powder mixer and mixed evenly to obtain a mixed powder, wherein the content of sweet potato starch is 72%, the content of konjac flour is 8%, and the content of curdlan is 20%; the mixed powder is mixed with coconut oil, the content of the mixed powder is 40%, and the content of coconut oil is 60%, and shearing and stirring are performed at 6000rpm / min for 20min to obtain an embedded emulsion; a 10% soy protein isolate aqueous solution and the embedded emulsion are stirred and mixed at a mass ratio of 3:7 at 3000rpm / min for 15min to form an oil flower structure precursor;

[0045] 10% soy protein isolate, 8% konjac flour, 0.2% sodium bicarbonate were added to 0°C water to adjust the pH to 7.4, and 5% curdlan was added, and stirred at 6000 rpm / min for 20 minutes to obtain a component adhesive; the percentages are all mass percentages relative to water;

[0046] The oil flower structure precursor, the hydrated plant tissue protein and the component adhesive are mixed, and stirred at 45r / min for 5min to obtain a mixture, wherein the content of the oil flower structure precursor is 20%, the content of the hydrated plant tissue protein is 70%, and the content of the component adhesive is 10%; the mixture is placed in a mold, and the mold is placed on an oscillator for horizontal oscillation to make the material uniform, and the material is compacted by a press, and the pressure is maintained at 1600Pa for 18s, and then the pressure is reduced to 1280Pa, and the material is matured at 95°C for 100min to form a tissue protein-oil flower plastic body, which is then cut to obtain a marbled plant meat product.

[0047] Example 2

[0048] This embodiment provides a marinated plant meat product, the preparation method of which comprises the following steps:

[0049] The material containing red yeast rice and the cross-sectional size of the material is 0.5cm 2 , soaking the plant tissue protein with a length of 2.8 cm in a compound spice extract solution to prepare a hydrated plant tissue protein with a moisture content of 65%;

[0050] The cassava starch, konjac flour and curdlan are placed in a powder mixer and mixed evenly to obtain a mixed powder, wherein the content of cassava starch is 81%, the content of konjac flour is 3%, and the content of curdlan is 16%; the mixed powder is mixed with palm oil, the content of the mixed powder is 45%, and the content of palm oil is 55%, and shearing and stirring are performed at 10000rpm / min for 10min to obtain an embedded emulsion; a 15% soy protein isolate aqueous solution and the embedded emulsion are stirred and mixed at a mass ratio of 4:6 at 6000rpm / min for 15min to form an oil flower structure precursor;

[0051] 15% of soy protein isolate, 5% of konjac flour, 0.5% of sodium bicarbonate were added to 3°C water to adjust the pH to 8.8, and 2% of curdlan was added, and stirred at 10000 rpm / min for 10 minutes to obtain a component adhesive; the percentages are all mass percentages relative to water;

[0052] The oil flower structure precursor, the hydrated plant tissue protein and the component adhesive are mixed, and stirred at 37r / min for 11min to obtain a mixture, wherein the content of the oil flower structure precursor is 28%, the content of the hydrated plant tissue protein is 60%, and the content of the component adhesive is 12%; the mixture is placed in a mold, and the mold is placed on an oscillator for horizontal oscillation to make the material uniform, and the material is compacted by a press, and the pressure is maintained at 2400Pa for 10s, and then the pressure is reduced to 800Pa, and the material is matured at 80°C for 180min to form a tissue protein-oil flower plastic body, which is then cut to obtain a marbled plant meat product.

[0053] Example 3

[0054] This embodiment provides a marinated plant meat product, the preparation method of which comprises the following steps:

[0055] The material contains sorghum red, red yeast rice, and the cross-sectional size is 0.8cm 2 , soaking the plant tissue protein with a length of 2.5 cm in the compound spice extract solution to prepare a hydrated plant tissue protein with a moisture content of 60%;

[0056] Corn starch, konjac flour and curdlan are placed in a powder mixer and mixed evenly to obtain a mixed powder, wherein the content of corn starch is 84%, the content of konjac flour is 6%, and the content of curdlan is 10%; the mixed powder is mixed with linseed oil, the content of the mixed powder is 43%, and the content of linseed oil is 57%, and shearing and stirring are performed at 8000rpm / min for 15min to obtain an embedded emulsion; a 12% soy protein isolate aqueous solution and the embedded emulsion are stirred and mixed at 4000rpm / min at a mass ratio of 7:12 for 10min to form an oil flower structure precursor;

[0057] 13% of soy protein isolate, 6% of konjac flour, 0.4% of sodium bicarbonate were added to 5°C water to adjust the pH to 7.9, and 3% of curdlan was added, and stirred at 8000 rpm / min for 15 minutes to obtain a component adhesive; the percentages are all mass percentages relative to water;

[0058] The oil flower structure precursor, the hydrated plant tissue protein and the component adhesive are mixed, and stirred at 15r / min for 15 minutes to obtain a mixture, wherein the content of the oil flower structure precursor is 30%, the content of the hydrated plant tissue protein is 55%, and the content of the component adhesive is 15%; the mixture is placed in a mold, and the mold is placed on an oscillator for horizontal oscillation to make the material uniform, and the material is compacted by a press, and the pressure is maintained at 3200Pa for 30s, and then the pressure is reduced to 1500Pa, and the material is ripened at 97°C for 60 minutes to form a tissue protein-oil flower plastic body, which is then cut to obtain a marbled plant meat product.

[0059] Comparative Example 1

[0060] This comparative example provides a plant meat, and the preparation method comprises the following steps:

[0061] Take plant tissue protein, water, palm oil, soy protein isolate, carrageenan, sorghum red, spices (cinnamon, cardamom, cloves, star anise, pepper in a mass ratio of 1:1:1:1:1), yeast extract, maltose syrup, and salt, wherein the mass percentage content of each raw material is: plant tissue protein 30%, water 43%, palm oil 5%, soy protein isolate 5.5%, carrageenan 0.7%, sorghum red 1%, spices 4%, yeast extract 4%, maltose sauce 3.8%, and salt 3%; then mix the raw materials, stir at a stirring speed of 2500rpm / min for 30min, and obtain "lean meat" mince;

[0062] Take water, palm oil, corn starch, soy protein isolate, carrageenan, konjac flour, maltose syrup, and spices (cinnamon, cardamom, cloves, star anise, and pepper are mixed in a mass ratio of 1:1:1:1:1), wherein the mass percentage content of each raw material is: 45% water, 10% palm oil, 24% corn starch, 5% soy protein isolate, 1% carrageenan, 10% konjac flour, 4% maltose syrup, and 1% spice; then mix the raw materials, stir at a speed of 3000 rpm / min for 20 minutes, and obtain "fat meat" mince;

[0063] Take the mold and spread a layer of "lean meat" minced into the box with a thickness of 15mm to form a vegetarian lean meat layer; spread a layer of "fat meat" minced on the lean meat layer with a thickness of 12mm to form a vegetarian fat meat layer; spread another layer of "lean meat" minced on the "fat meat" minced layer, and then spread another layer of "fat meat" minced; then pressurize the mold with 1200pa to shape the material in the box; heat the obtained shaped mixture at 105℃ for maturation, and then cut it into plant meat chunks.

[0064] Comparative Example 2

[0065] This comparative example provides a plant meat, and the preparation method comprises the following steps:

[0066] Take water, soybean oil, soybean protein isolate, carrageenan, konjac gum, spices (cinnamon, cardamom, cloves, star anise, and pepper are mixed in a mass ratio of 1:1:1:1:1), yeast extract, maltose syrup, and salt, wherein the mass percentage content of each raw material is: water 43%, soybean oil 17%, soybean protein isolate 20%, carrageenan 1%, konjac gum 10%, spices 3%, yeast extract 3%, maltose syrup 2%, and salt 1%, and stir at 3000rpm / min for 25min to obtain a plant colloid;

[0067] Take plant tissue protein particles, red yeast rice and prepared plant colloid in the following mass ratio: 25% plant tissue protein particles, 1% red yeast rice, 74% plant colloid, add them into a food processor, stir evenly to obtain minced meat, pour the minced meat into a mold, mature and shape it at 105°C, and then cut it into plant meat chunks.

[0068] Experimental example

[0069] This experimental example tested and compared the performance of the plant meat prepared in Examples 1 to 3 and Comparative Examples 1 to 2.

[0070] The microscopic picture of the oil flower structure between the plant tissue proteins of the marbled vegetable meat prepared in Example 1 is shown in Figure 2 As shown. When the marbled meat is enlarged 10 times, it can be seen that the fat structure is filled between the plant tissue proteins. After being bonded and matured by the adhesive, it forms a white and transparent colloid, which is different from the pink or red plant tissue proteins and is close to the appearance of animal marbled meat. The fat structure is evenly distributed, the texture is natural, and the fat feeling is stronger.

[0071] Figure 3 The natural texture diagram of the oil drop structure of each embodiment and comparative example is analyzed and processed by Image-Pro Plus. It can be seen from the diagram that the oil drop distribution of embodiments 1-3 is more uniform and natural.

[0072] The parameters related to the component area distribution in the 5cm*4.5cm area of ​​each embodiment and comparative example are shown in Table 1.

[0073] Table 1

[0074]

[0075] Each comparative example and example was photographed and analyzed using Image-Pro Plus software. Example 1 In the 5cm*4.5cm area, the number of fat spots was 69, and the continuous area of ​​lean meat contained 35, and all were less than 1.25cm 2 , average lean area 0.43cm 2 / , forming a structure similar to marbling meat; Example 2, in the 5cm*4.5cm area, the number of fat spots is 45, and the continuous area of ​​lean meat contains 37, and all are less than 1.25cm 2 , average lean area 0.40cm 2 / , forming a structure similar to marbling meat; Example 3, in the 5cm*4.5cm area, the number of fat marbling areas is 52, and the continuous area of ​​lean meat contains 35, and all are less than 1.25cm 2 , average lean area 0.46cm 2 / , forming a structure similar to marbled meat; in comparative example 1, in the 5cm*4.5cm area, the number of fat marbling areas is only 2, and the "lean meat" area is continuous and less than 1.25cm 2 The number is 0, and the distribution texture is unnatural; the comparative example 2 has no oily area, the appearance color is uniform, there is no fat structure, and there is a lack of natural texture.

[0076] In the field of block meat, it is generally believed that the best fat content is 20-45%, with a strong fat feel. The fat content of each embodiment of the present invention is within this range, with a good fat feel. 2 , that is, a dispersed structure, in which the oil structure is evenly distributed and the natural texture is more prominent.

[0077] Although the present invention has been described in detail above by means of general description, specific implementation methods and tests, it is obvious to those skilled in the art that some modifications or improvements may be made to the present invention. Therefore, these modifications or improvements made without departing from the spirit of the present invention all fall within the scope of protection claimed by the present invention.

Claims

1. A marbled vegetable meat product, characterized in that: The preparation raw materials include water-containing plant tissue protein, oil flower structure precursor and component adhesive, wherein the mass percentage content of the water-containing plant tissue protein is 55-70%, the mass percentage content of the oil flower structure precursor is 20-30%, and the mass percentage content of the component adhesive is 10-15%; The marbling plant meat product is prepared by a preparation method comprising the following steps: stirring and mixing the water-containing plant tissue protein, the oil marbling structure precursor and the component adhesive to obtain a mixture; The mixed material is shaped, then heated, cooked, and cut to obtain the marbled plant meat; The water-containing plant tissue protein is prepared by soaking the plant tissue protein, and the soaking liquid used in the soaking is a composite spice extract solution; The oil flower structure precursor is prepared by stirring the embedded emulsion droplet and the soy protein isolate aqueous solution; The raw materials for preparing the component adhesive include soy protein isolate, konjac flour and curdlan; The mixed material shaping comprises the steps of: loading the mixed material into a mold, vibrating and mixing, and then compacting; The embedded emulsion droplets are prepared by mixing mixed powder and vegetable oil; the raw materials for preparing the mixed powder include starch, konjac flour and curdlan; The preparation method of the component adhesive comprises: adding soy protein isolate and konjac flour into water, adjusting the pH value to 7.0-9.0, then adding curdlan, and stirring to obtain the component adhesive; The shaping pressure of the mixture is 1600-3200 Pa and maintained for 10-30 seconds. After that, the pressure is reduced to 800-1500 Pa and maintained, and heating and curing are started.

2. The marinated vegetable meat product according to claim 1, characterized in that: The mass percentage of water in the water-containing plant tissue protein is 55-65%.

3. The marinated vegetable meat product according to claim 1, characterized in that: The plant tissue protein is in strip shape.

4. The marinated vegetable meat product according to claim 1, characterized in that: The cross-sectional size of the plant tissue protein material is ≥ 0.5 cm 2 , length ≥2.5cm.

5. The marinated vegetable meat product according to claim 1, characterized in that: The plant tissue protein contains pigment additives.

6. The marinated vegetable meat product according to claim 5, characterized in that: The pigment additive is any one or more of red yeast rice, beetroot red, and sorghum red.

7. The marinated vegetable meat product according to claim 1, characterized in that: The mass ratio of the soy protein isolate aqueous solution to the embedding emulsion droplets is 3:7 to 4:

6.

8. The marinated vegetable meat product according to claim 1, characterized in that: The embedding emulsion droplets and the soy protein isolate aqueous solution are stirred at a stirring speed of 3000-6000 rpm / min.

9. The marinated vegetable meat product according to claim 1, characterized in that: The embedding emulsion droplets and the soy protein isolate aqueous solution are stirred for 8 to 15 minutes.

10. The marinated vegetable meat product according to claim 1, characterized in that: The mass percentage content of the soy protein isolate in the soy protein isolate aqueous solution is 10% to 15%.

11. The marinated vegetable meat product according to claim 1, characterized in that: The mass ratio of the mixed powder to the vegetable oil is (40-45):(55-60).

12. The marinated vegetable meat product according to claim 1, characterized in that: The mass ratio of starch, konjac flour and curdlan in the mixed powder is (72-84): (3-8): (10-20).

13. The marinated vegetable meat product according to claim 1, characterized in that: The mass ratio of the soy protein isolate, konjac flour and curdlan in the component adhesive is (10-15): (5-8): (2-5).

14. The marinated vegetable meat product according to claim 1, characterized in that: The mass of the soy protein isolate is 10-15% of the mass of water, and / or the mass of the konjac flour is 5-8% of the mass of water, and / or the mass of the curdlan is 2-5% of the mass of water.

15. The marinated vegetable meat product according to claim 1, characterized in that: The stirring speed for preparing the mixed material is 15-45 r / min.

16. The marinated vegetable meat product according to claim 1, characterized in that: The stirring time for preparing the mixed material is 5 to 15 minutes.

17. The marinated vegetable meat product according to claim 1, characterized in that: The heating and aging temperature is 80-97°C.

18. The marinated vegetable meat product according to claim 1, characterized in that: The heating and aging time is 60 to 180 minutes.

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