A perilla-soy protein compound meat and a preparation method thereof

Abstract

This invention discloses a method for preparing perilla-soy protein compound meat. The method uses soybean protein and perilla protein as raw materials and prepares the compound meat through an ultra-high pressure process. This compound meat has the unique aromatic flavor of perilla protein, solving the problems of excessive beany smell in soybean protein and easy decomposition of added flavorings in existing technologies. The raw materials for the perilla-soy protein compound meat prepared by this invention include perilla protein, soybean protein, gluten, starch, beef flavoring or a beef flavor precursor composition, konjac gum, soy sauce, and edible oil. This invention also provides the above-mentioned method for preparing perilla-soy protein compound meat.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a perilla-soybean protein compound meat and its preparation method. Background Technology

[0002] Meat, as a major source of high-quality protein and many essential nutrients, has seen a continuous increase in consumption in recent years due to rising economic levels. However, epidemiological studies show that excessive meat consumption not only triggers a series of chronic diseases such as cardiovascular disease, but also leads to the massive depletion of resources such as arable land, pastures, feed, and water, raising concerns about environmental damage. In this context, plant-based meat substitutes can effectively meet human needs in a sustainable and nutritionally balanced way.

[0003] Soy protein is currently the most widely used plant protein, and it is also the main ingredient in commercially available plant-based meat. However, the presence of anti-nutritional factors and the beany taste of soy protein reduces its acceptance by consumers. Perilla seeds, the seeds of the perilla plant (Perilla frutescens), contain polysaccharides, oils, proteins, and polypeptides. Perilla protein, in particular, is an ideal plant protein resource rich in 18 amino acids. It not only has a unique aroma and high nutritional value, is a non-GMO food, but also lacks the beany taste of soy protein, and there are no reports of it containing allergens.

[0004] Currently, the common method for preparing plant-based meat using soy protein is to add synthetic meat flavorings to mask the beany taste and give the plant-based meat the characteristic flavor of beef. However, the flavorings have a strong initial aroma and will gradually degrade during cooking. Summary of the Invention

[0005] This invention provides a perilla-soy protein compound meat, which is prepared by using soybean protein and perilla protein as raw materials through an ultra-high pressure process. This compound meat has the unique aroma of perilla protein, solving the problems of excessive beany smell in soybean protein and easy decomposition of added flavorings in the prior art. At the same time, this invention also provides a method for preparing the above-mentioned perilla-soy protein compound meat.

[0006] The technical solution provided by this invention is as follows:

[0007] In a first aspect, the present invention provides a perilla-soy protein compound meat, which is characterized in that the raw materials for preparing the perilla-soy protein compound meat include perilla protein, soybean protein, gluten, starch, beef flavoring or beef flavor precursor composition, konjac gum, soy sauce and edible oil.

[0008] The edible oil includes animal oil or vegetable oil;

[0009] The mass fraction of perilla protein to soybean protein is 1:1-5;

[0010] The beef flavoring includes: food flavorings and food flavoring additives.

[0011] In one embodiment, the perilla protein content is 20-35%.

[0012] The soybean protein content is 20-40%.

[0013] The gluten powder has a mass fraction of 10-20%.

[0014] In one embodiment, the starch mass fraction is 5-10%.

[0015] In one embodiment, the beef flavoring has a mass fraction of 1-5%.

[0016] In one embodiment, the konjac gum has a mass fraction of 0.1-0.3%, and the soy sauce and edible oil have mass fractions of 0.5-1.5% and 5-11%, respectively.

[0017] Secondly, the present invention also provides a method for preparing the above-mentioned perilla-soy protein compound meat, comprising the following steps:

[0018] a) Weigh out a certain proportion of perilla protein, soy protein, gluten, starch, beef flavoring, konjac gum, soy sauce and edible oil, and stir and mix the perilla protein and soy protein to form a first mixture;

[0019] b) Add the weighed gluten powder, starch, beef flavoring and konjac gum to the first mixture, and mix thoroughly to form a second mixture;

[0020] c) Add a certain amount of water, the weighed soy sauce and the cooking oil to the second mixture, and stir until a paste-like third mixture is formed.

[0021] d) Place the third mixture into a sealed container and leave it at 0-10°C for 8-12 hours;

[0022] e) subject the third mixture to high pressure treatment at 500-600 MPa;

[0023] f) The third mixture, which has undergone high-pressure treatment, is steamed and then naturally cooled to room temperature to obtain the perilla-soybean protein compound meat.

[0024] In one embodiment, in step e), the high-pressure treatment time is 5-10 minutes.

[0025] In one embodiment, in step f), the third mixture is cooked for 20-40 minutes.

[0026] In one embodiment, the preparation method includes:

[0027] a) Weigh out 33% of the perilla protein, 33% of the soy protein, 15% of the gluten, 8% of the starch, 3% of the beef flavoring, 0.2% of the konjac gum, 0.8% of the soy sauce, and 7% of the vegetable oil by mass fraction, and stir and mix the perilla protein and the soy protein to form the first mixture;

[0028] b) Add the weighed gluten powder, starch, beef flavoring and konjac gum to the first mixture, and mix thoroughly to form the second mixture;

[0029] c) Add half the mass of water, the weighed soy sauce, and the cooking oil to the second mixture, and mix them evenly in a mixer until a paste-like third mixture is formed;

[0030] d) Place the third mixture into a self-sealing bag and put it in a refrigerator at 4°C for 10 hours;

[0031] e) subject the third mixture to high-pressure treatment at 550 MPa for 8 minutes;

[0032] f) The third mixture, which has undergone high-pressure treatment, is placed in a steamer and steamed for 30 minutes, and then naturally cooled to room temperature to obtain the perilla-soybean protein compound meat.

[0033] Compared with the prior art, the beneficial effects of the present invention are:

[0034] 1. This invention provides a perilla-soy protein compound meat and its preparation method. The compound meat is prepared by using soybean protein and perilla protein as raw materials through an ultra-high pressure process. The compound meat has the unique aroma of perilla protein, which solves the problems of excessive beany smell in soybean protein and easy decomposition of added flavorings in the prior art.

[0035] 2. This invention is the first twin-screw extrusion equipment to use high-pressure equipment for protein pretreatment, which is different from traditional processes, providing a new approach for the production of plant-based meat.

[0036] 3. This invention is the first to combine perilla protein with soy protein, adding the unique aroma of perilla to traditional protein meat, making it highly palatable, reducing allergenic factors and anti-nutritional components in protein meat, and improving consumer acceptability. Attached Figure Description

[0037] Figure 1This is a graph showing the relationship between the amount of water added and chewiness, cooking loss rate and thawing loss rate in an embodiment of the present invention.

[0038] Figure 2 This is a graph showing the relationship between the amount of konjac gum added and chewiness, cooking loss rate and thawing loss rate in an embodiment of the present invention.

[0039] Figure 3 This is a graph showing the relationship between ultra-high pressure intensity and chewiness, cooking loss rate and thawing loss rate in an embodiment of the present invention.

[0040] Figure 4 This is a schematic diagram of the preparation method of perilla-soybean protein compound meat provided in the embodiments of the present invention. Detailed Implementation

[0041] To make the objectives, technical solutions, and advantages of the embodiments of this application clearer, the technical solutions of the embodiments of this application will be clearly and completely described below with reference to the accompanying drawings. Obviously, the embodiments described below are only some embodiments of this application, not all embodiments. The components of the embodiments of this application described and shown in the accompanying drawings can generally be arranged and designed in various different configurations.

[0042] Therefore, the detailed description of the embodiments of this application provided below with reference to the accompanying drawings is intended merely to illustrate selected embodiments of this application and is not intended to limit the scope of protection claimed by this application. All other embodiments obtained by those skilled in the art based on the embodiments of this application without inventive effort are within the scope of protection of this application.

[0043] See Figure 4 This invention provides a method for preparing perilla-soy protein compound meat, comprising the following steps:

[0044] Step 101: Weigh out a certain proportion of perilla protein, soy protein, gluten, starch, beef flavoring, konjac gum, water, soy sauce and cooking oil, and stir and mix the perilla protein and soy protein to form a first mixture.

[0045] Step 102: Add the weighed gluten powder, starch, beef flavoring and konjac gum to the first mixture, and mix thoroughly to form a second mixture.

[0046] Step 103: Add the weighed water, soy sauce and cooking oil to the second mixture, and stir until a paste-like third mixture is formed.

[0047] Step 104: Place the third mixture into a sealed container and place it at a certain temperature of 0-10℃ for 8-12 hours;

[0048] Step 105: The third mixture is subjected to high pressure treatment at 500-600 MPa.

[0049] Step 106: The third mixture, which has undergone high-pressure treatment, is steamed and then naturally cooled to room temperature to obtain the perilla-soybean protein compound meat.

[0050] In step 105, the high-pressure treatment time is generally 5-10 minutes.

[0051] In step 106, the third mixture is typically cooked for 20-40 minutes.

[0052] The following describes the use of soybean protein, konjac gum, starch, and gluten purchased from Henan Wanbang Chemical Technology Co., Ltd., and beef flavoring from Qingdao Ruixiangyuan Food Co., Ltd. The instruments used were an SPP-10 ultra-high pressure analyzer from Fujian Huazhi Electronic Technology Co., Ltd., and a British SMA TA texture analyzer from Shanxi Lidefu Technology Co., Ltd. Further details are provided below:

[0053] Example 1

[0054] A method for preparing perilla-soy protein compound meat includes the following steps:

[0055] Step 1: Weigh out all the required raw materials and mix perilla protein and soybean protein at a mass fraction of 33% each and a mass ratio of 1:1 to obtain the first mixture.

[0056] Step two: Add 15% wheat gluten, 8% starch, 3% beef flavoring, and 0.2% konjac gum to the first mixture, and mix thoroughly to form the second mixture. In this embodiment, the added components are added according to their mass percentages.

[0057] Step 3: Add 40% of the water by mass to the second mixture, along with 1.5% of the weighed soy sauce and 7% of the vegetable oil by mass. Then, place the mixture in a mixer and chop it until it forms a uniform paste-like third mixture.

[0058] Step four: Place the third mixture into a resealable bag and store it in a refrigerator at 4°C for 10 hours.

[0059] Step 5: The stored third mixture is subjected to high-pressure treatment at 550 MPa for 8 minutes in a UHP device.

[0060] Step six: Place the third mixture after high-pressure treatment into a steamer, steam for 30 minutes and let it cool naturally to room temperature to obtain perilla-soy protein compound meat.

[0061] It should be noted that the mass percentages of the components in steps one, two, and three, namely perilla protein, soy protein, gluten, starch, beef flavoring, konjac gum, water, soy sauce, and edible oil, are all dry weight percentages and can be weighed out in step one.

[0062] The obtained perilla-soy protein compound meat was subjected to full texture analysis, and its cooking and thawing properties were also measured. The results are as follows: Figure 1 As shown.

[0063] Example 2

[0064] This embodiment provides a method for preparing perilla-soy protein compound meat. The main difference from Example 1 is the addition of 50% water in step three; the remaining steps are the same. The obtained perilla-soy protein compound meat was subjected to a full texture analysis, and its cooking and thawing properties were also measured. The results are as follows: Figure 1 As shown.

[0065] Example 3

[0066] This embodiment provides a method for preparing perilla-soy protein compound meat. The main difference from Example 1 is the addition of 60% water in step three; the remaining steps are the same. The obtained perilla-soy protein compound meat was subjected to a full texture analysis, and its cooking and thawing properties were also measured. The results are as follows: Figure 1 As shown.

[0067] pass Figure 1 The relationship between the amount of water added and chewiness, cooking loss rate and thawing loss rate can be obtained through the above three examples. The optimal amount of water added for the perilla-soy protein compound meat prepared in this application is 50%.

[0068] Example 4

[0069] This embodiment provides a method for preparing perilla-soy protein compound meat, which differs from Example 1 mainly in that the konjac gum added in step two has a mass fraction of 0.1% and the water added in step three has a water content of 50%. All other aspects are the same as in Example 1. The obtained perilla-soy protein compound meat was subjected to a full texture analysis, and its cooking and thawing characteristics were also measured. The results are as follows: Figure 2 As shown.

[0070] Example 5

[0071] This embodiment provides a method for preparing perilla-soy protein compound meat. The main difference from Example 1 is the addition of 50% water in step three; the remaining steps are the same. The obtained perilla-soy protein compound meat was subjected to a full texture analysis, and its cooking and thawing properties were also measured. The results are as follows: Figure 2 As shown.

[0072] Example 6

[0073] This embodiment provides a method for preparing perilla-soy protein compound meat. The main difference from Example 1 is that the konjac gum added in step two has a mass fraction of 0.3%, and 50% water is added in step three. All other steps are the same as in Example 1. The obtained perilla-soy protein compound meat was subjected to a full texture analysis, and its cooking and thawing properties were also measured. The results are as follows: Figure 3 As shown.

[0074] pass Figure 2 To illustrate the relationship between the amount of konjac gum added and chewiness, cooking loss rate, and thawing loss rate, the above three examples show that the optimal amount of konjac gum added to the perilla-soy protein compound meat prepared in this application is 0.2%.

[0075] Example 7

[0076] This embodiment provides a method for preparing perilla-soy protein compound meat. The main difference from Example 1 is the addition of 50% water in step three and the use of a high-pressure treatment at 500 MPa in step six. The rest are the same as in Example 1. The obtained perilla-soy protein compound meat was subjected to full texture analysis, and its cooking and thawing characteristics were also measured. The results are as follows: Figure 3 As shown.

[0077] Example 8

[0078] This embodiment provides a method for preparing perilla-soy protein compound meat. The main difference from Example 1 is the addition of 50% water in step three and the use of a high-pressure treatment at 550 MPa in step six. The rest are the same as in Example 1. The obtained perilla-soy protein compound meat was subjected to full texture analysis, and its cooking and thawing characteristics were also measured. The results are as follows: Figure 3 As shown.

[0079] Example 9

[0080] This embodiment provides a method for preparing perilla-soy protein compound meat. The main difference from Example 1 is that a high-pressure treatment of 600 MPa is used in step six. All other steps are the same as in Example 1. The obtained perilla-soy protein compound meat is subjected to full texture analysis, and its cooking and thawing characteristics are also measured. The results are as follows: Figure 3 As shown.

[0081] pass Figure 3 To understand the relationship between ultra-high pressure intensity and chewiness, cooking loss rate, and thawing loss rate, the above three examples show that the optimal UHP pressure for preparing perilla-soy protein compound meat in this application is 550 MPa.

[0082] Table 1 shows the effect of water addition on the texture properties of protein meat in the above-mentioned corresponding embodiments.

[0083] Table 2 shows the effect of konjac gum addition on protein meat texture properties in the above corresponding embodiments;

[0084] Table 3 shows the effect of UHP pressure intensity on the texture properties of protein meat in the corresponding embodiments above.

[0085] Tables 1, 2, and 3 show that under the optimal conditions of the three processes, the composite protein meat exhibits the highest firmness, providing a texture closely resembling that of meat. Regarding elasticity, it increases with increasing water content, likely due to the interaction between water molecules and the protein meat's internal structure. The amount of konjac gum added has a significant impact, showing the highest elasticity value at 0.2%. Conversely, the pressure intensity of UHP has little effect on elasticity, but it still reaches its maximum at 550 MPa. Cohesion and viscosity are also important indicators of protein meat texture. The effects of the three factors on these properties are as follows: they gradually decrease with increasing water content; they initially decrease and then slowly increase with the addition of konjac gum; and their properties initially increase and then decrease with increasing UHP pressure intensity, reaching their maximum at 550 MPa. Therefore, these conditions correspond to the process conditions obtained from single-factor chewing performance analysis, providing a new technological basis for UHP-based protein meat production.

[0086] Table 1 Effect of water addition on protein meat texture properties

[0087] Table 1 Effect of moistureadditionon the textural properties of protein meat

[0088]

[0089] Table 2 Effect of konjac gum addition amount on protein meat texture properties

[0090] Table 2 The effect of konjac gum addition on the textural properties of protein meat

[0091]

[0092] Table 3 Effect of UHP pressure intensity on protein meat texture properties

[0093] Table 3 Effect of ultra-high pressure intensity on the textural properties of protein meat

[0094]

[0095] To further investigate the effect of perilla addition on the aroma of perilla-soy protein compound meat, and the effect of each component addition on the overall flavor and appearance, examples 10-13 are provided below.

[0096] Example 10

[0097] A method for preparing perilla-soy protein compound meat includes the following steps:

[0098] Step 1: Weigh out all the required raw materials and mix perilla protein and soybean protein at a mass ratio of 1:2 with a mass fraction of 20% and 40% respectively to obtain the first mixture.

[0099] Step two: Add 20% wheat gluten, 10% starch, 4% beef flavoring, and 0.2% konjac gum to the first mixture, and mix thoroughly to form the second mixture. In this embodiment, the added components are added according to their mass percentages.

[0100] Step 3: Add 40% of the water by mass to the second mixture, along with 0.5% of the weighed soy sauce and 5.3% of the vegetable oil by mass. Then, place the mixture in a mixer and chop it until it forms a uniform paste-like third mixture.

[0101] Step four: Place the third mixture into a resealable bag and store it in a refrigerator at 4°C for 8 hours.

[0102] Step 5: The stored third mixture is subjected to high-pressure treatment at 550 MPa for 5 minutes in a UHP device.

[0103] Step six: Place the third mixture after high-pressure treatment into a steamer, steam for 20 minutes and let it cool naturally to room temperature to obtain perilla-soy protein compound meat.

[0104] Example 11

[0105] A method for preparing perilla-soy protein compound meat includes the following steps:

[0106] Step 1: Weigh out all the required raw materials and mix perilla protein and soybean protein at a mass fraction of 25% and 40% respectively to obtain the first mixture.

[0107] Step two: Add 10% wheat gluten, 10% starch, 3% beef flavoring, and 0.3% konjac gum to the first mixture, and mix thoroughly to form the second mixture. In this embodiment, the added components are added according to their mass percentages.

[0108] Step 3: Add 40% by weight of water to the second mixture, along with 0.7% by weight of soy sauce and 11% by weight of vegetable oil. Then, place the mixture in a mixer and chop until a uniform paste-like third mixture is formed.

[0109] Step 4: Place the third mixture into a resealable bag and store it in a refrigerator at 4°C for 12 hours.

[0110] Step 5: The stored third mixture is subjected to high-pressure treatment at 550 MPa for 10 minutes in a UHP device.

[0111] Step six: Place the third mixture after high-pressure treatment into a steamer, steam for 40 minutes and let it cool naturally to room temperature to obtain perilla-soy protein compound meat.

[0112] Example 12

[0113] A method for preparing perilla-soy protein compound meat includes the following steps:

[0114] Step 1: Weigh out all the required raw materials and mix perilla protein and soybean protein at a mass fraction of 35% and 35% respectively to obtain the first mixture.

[0115] Step two: Add 15% wheat gluten, 5% starch, 1% beef flavoring, and 0.3% konjac gum to the first mixture, and mix thoroughly to form the second mixture. In this embodiment, the added components are added according to their mass percentages.

[0116] Step 3: Add 40% of the water by mass to the second mixture, along with 0.7% of the weighed soy sauce and 8% of the vegetable oil by mass. Then, place the mixture in a mixer and chop it until it forms a uniform paste-like third mixture.

[0117] Step 4: Place the third mixture into a resealable bag and store it in a refrigerator at 4°C for 12 hours.

[0118] Step 5: The stored third mixture is subjected to high-pressure treatment at 600 MPa for 10 minutes in a UHP device.

[0119] Step six: Place the third mixture after high-pressure treatment into a steamer, steam for 25 minutes and let it cool naturally to room temperature to obtain perilla-soy protein compound meat.

[0120] Example 13

[0121] A method for preparing perilla-soy protein compound meat includes the following steps:

[0122] Step 1: Weigh out all the required raw materials and mix perilla protein and soybean protein at a mass fraction of 30% and 30% respectively to obtain the first mixture.

[0123] Step two: Add 20% wheat gluten, 5% starch, 5% beef flavoring, and 0.1% konjac gum to the first mixture, and mix thoroughly to form the second mixture. In this embodiment, the added components are added according to their mass percentages.

[0124] Step 3: Add 40% of the water by mass to the second mixture, along with 1.5% of the weighed soy sauce and 8.4% of the vegetable oil by mass. Then, place the mixture in a mixer and chop it until it forms a uniform paste-like third mixture.

[0125] Step 4: Place the third mixture into a resealable bag and store it in a refrigerator at 4°C for 12 hours.

[0126] Step 5: The stored third mixture is subjected to high-pressure treatment at 500 MPa for 10 minutes in a UHP device.

[0127] Step six: Place the third mixture after high-pressure treatment into a steamer, steam for 35 minutes and let it cool naturally to room temperature to obtain perilla-soy protein compound meat.

[0128] Sensory evaluation of the obtained perilla-soy protein blended meat yielded the sensory evaluation criteria in Table 4 and the sensory evaluation scores in Table 5. Tables 4 and 5 demonstrate that different percentages of perilla protein resulted in variations in the aroma of the perilla-soy protein blended meat. The perilla-soy protein blended meat prepared in Example 13 exhibited the weakest beany odor and the strongest perilla aroma. Appearance evaluation of all obtained perilla-soy protein blended meats showed that the perilla-soy protein blended meat prepared in Example 12 had the most aesthetically pleasing appearance and color. Taste analysis confirmed that the perilla-soy protein blended meat prepared in Example 12 had the best flavor.

[0129] Table 4. Sensory evaluation criteria for protein meat

[0130]

[0131]

[0132] Table 5 Sensory Evaluation Scores

[0133] Table 5 Results of sensory evaluation scores

[0134] Example 10 12 11 5 13 6 47 Example 11 14 12 10 14 7 57 Example 12 16 14 15 14 15 74 Example 13 15 13 12 12 16 68

[0135] Comparative Examples

[0136] A method for preparing soybean protein compound meat includes the following steps:

[0137] Step 1: Weigh out all the required raw materials, and add 20% wheat gluten, 5% starch, 5% beef flavoring, and 0.1% konjac gum to a 60% soybean protein mixture. Mix thoroughly to form the first mixture. In this embodiment, the added raw materials are added according to their mass percentages.

[0138] Step 2: Add 40% by weight of water to the first mixture, along with 1.5% by weight of soy sauce and 8.4% by weight of vegetable oil. Then, place the mixture in a mixer and chop it until a homogeneous paste is formed.

[0139] Step 3: Place the second mixture in a resealable bag and store it in a refrigerator at 4°C for 10 hours.

[0140] Step 5: Place the stored second mixture into a steamer, steam for 30 minutes and let it cool naturally to room temperature to obtain soy protein compound meat.

[0141] By comparing soybean protein-based meat blends prepared without ultra-high pressure processing with perilla-soybean protein-based meat blends, it was found that the soybean protein-based meat blends differed significantly from the perilla-soybean protein-based meat blends in terms of beany flavor, aroma, and taste.

[0142] Ultra-high pressure processing (UHP) is a novel, non-heated, energy-saving, and environmentally friendly food processing technology. Its working principle involves using water as a medium and ultra-high water pressure to extrude food components within flexible packaging. In recent years, UHP has been widely used for sterilization of fruits, vegetables, dairy products, and meat and poultry to achieve preservation and extend shelf life. Recent studies have found that UHP can disrupt non-covalent bonds in proteins, altering and reducing their higher-order structure, thereby improving some functional properties and providing new pathways for protein utilization. Compared to traditional high-moisture extrusion for producing protein-rich meat, UHP is more convenient, faster, and time-saving, and the process does not cause raw material loss, making it a novel pre-treatment extrusion method for producing protein-rich meat.

[0143] The above 13 embodiments, by using different mass percentages of each component raw material, prepared the target perilla-soy protein compound meat, and the mass percentages of each added component are as follows:

[0144] Perilla protein content is 20-35%.

[0145] Soy protein content is 20-40%.

[0146] 10-20% gluten

[0147] Starch content: 5-10%

[0148] Beef flavoring content: 1-5%

[0149] Konjac gum content: 0.1-0.3%

[0150] Soy sauce content: 0.5-1.5%

[0151] Edible oil content: 5-11%

[0152] In other embodiments, the beef flavoring can be replaced with a beef flavor precursor composition comprising cysteine, glycine, alanine, serine, methionine, xylose, ribose, I+G, hydrolyzed vegetable protein, yeast extract, and thiamine. The weight ratio of each ingredient in the beef flavor precursor composition is as follows: cysteine ​​0.2–0.6%; glycine 0.2–0.6%; alanine 0.2–0.6%; serine 0.1–0.4%; methionine 0.1–0.4%; xylose 0.2–0.6%; ribose 0.1–0.5%; I+G 0.1–0.4%; hydrolyzed vegetable protein 0.2–0.8%; yeast extract 0.1–0.4%; and thiamine 0.1–0.2%. I+G is a disodium nucleotide, which is a mixture of disodium 5'-inosinate (IMP) and disodium 5'-guanylate (GMP) in a 1:1 ratio. When a beef flavor precursor composition is used, its mass percentage is 1.6%–5.5%. The mass percentages of the remaining components and the preparation steps remain unchanged.

[0153] The above description is merely a specific embodiment of this application, but the scope of protection of this application is not limited thereto. Any changes or substitutions within the technical scope disclosed in this application should be included within the scope of protection of this application. Therefore, the scope of protection of this application should be determined by the scope of the claims.

Claims

1. A perilla-soybean protein compound meat, characterized by, It is prepared by a method including the following steps: a) Weigh the raw materials including: perilla protein, soy protein, gluten, starch, beef flavoring, konjac gum, soy sauce, and edible oil; the edible oil includes animal oil or vegetable oil; the mass ratio of perilla protein to soy protein is 1:1-5; the beef flavoring includes food flavoring or food flavoring additives; the perilla protein mass fraction is 20-35% on a dry basis; the soy protein mass fraction is 20-40% on a dry basis; the gluten mass fraction is 10-20%; the starch mass fraction is 5-10%; the beef flavoring mass fraction is 1-5%; the konjac gum mass fraction is 0.1-0.3%; the soy sauce and edible oil mass fractions are 0.5-1.5% and 5-11%, respectively; mix the perilla protein and soy protein to form a first mixture; b) Add the weighed gluten powder, starch, beef flavoring and konjac gum to the first mixture, and mix thoroughly to form a second mixture; c) Add a certain amount of water, weighed soy sauce and cooking oil to the second mixture, and stir until a paste-like third mixture is formed; d) Place the third mixture into a sealed container and leave it at 0-10°C for 8-12 hours; e) subject the third mixture to ultra-high pressure treatment at 500-600 MPa; f) The third mixture, which has undergone high-pressure treatment, is steamed and then naturally cooled to room temperature to obtain the perilla-soybean protein compound meat.

2. The shiitake-soy protein composite meat according to claim 1, characterized by: In step e) of the preparation method, the ultra-high pressure treatment time is 5-10 min.

3. The morinzu-soybean protein compound meat according to claim 1, characterized by: In step f) of the preparation method, the third mixture is cooked for 20-40 minutes.

4. A method for preparing perilla-soy protein compound meat, characterized in that: a) Weigh out 33% perilla protein, 33% soy protein, 15% wheat gluten, 8% starch, 3% beef flavoring, 0.2% konjac gum, 0.8% soy sauce and 7% vegetable oil by mass fraction, and stir and mix the perilla protein and soy protein to form the first mixture; b) Add the weighed gluten powder, starch, beef flavoring and konjac gum to the first mixture, and mix thoroughly to form a second mixture; c) Add half the mass of water, the weighed soy sauce and the cooking oil to the second mixture, and mix them evenly in a mixer until a paste-like third mixture is formed; d) Place the third mixture into a self-sealing bag and put it in a refrigerator at 4°C for 10 hours; e) subject the third mixture to ultra-high pressure treatment at 550 MPa for 8 minutes; f) The third mixture, which has undergone high-pressure treatment, is placed in a steamer and steamed for 30 minutes, and then naturally cooled to room temperature to obtain the perilla-soybean protein compound meat.

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