A label-cleaning plant-based chicken cutlet and its preparation method

Abstract

This invention discloses a label-cleaning plant-based chicken cutlet and its preparation method. It mainly consists of the following raw materials: block-shaped soybean protein, block-shaped peanut protein, pea protein isolate powder, gluten powder, potato starch, tapioca starch, glutinous rice flour, bamboo shoot paste, inulin, L-cysteine, Tg enzyme, water, soybean oil, and seasonings. The raw materials are mixed, chopped, pressed into shape, fried, and then frozen to obtain the label-cleaning plant-based chicken cutlet. This plant-based chicken cutlet, through the synergistic combination of plant protein, plant starch, and bamboo shoot paste, achieves the texture and sensory characteristics of real chicken cutlets without the addition of konjac gum, flaxseed gum, egg white powder, etc., thus achieving the label-cleaning goal and avoiding the negative perception among consumers that the product contains excessive additives. Furthermore, this formula can eliminate the low-temperature baking and steaming steps, simplifying the process, saving energy, and improving production efficiency.

Description

Technical Field

[0001] This invention relates to the field of food preparation, specifically to a label-cleaning plant-based chicken cutlet and its preparation method. Background Technology

[0002] In recent years, more and more companies have joined the research and development of plant-based meat products, and the market for plant-based meat products is gradually expanding. The domestic plant-based meat products have already reached a certain market scale. The products are mainly meat patties, meat chops, meat chunks, minced meat, and meatballs, either as finished products or semi-finished products. They can be further processed into imitations of traditional dishes (such as vegetarian chicken, stir-fried vegetarian meat slices, etc.) and snack foods (such as hand-shredded vegetarian steak).

[0003] Domestic and international research on plant-based meat products mainly focuses on four aspects: raw material sourcing, extrusion technology, basic formulation, and product quality, all of which have yielded significant results. Regarding product quality, existing plant-based meat products on the market often use at least one food colloid to ensure that their texture, elasticity, and other sensory characteristics are closer to real meat products. Some products even use a combination of several colloids, making the formulation complex, the labels less clean, and giving consumers the unpleasant impression that the product contains numerous additives.

[0004] CN112841396 discloses a plant-based snowflake chicken nugget and its preparation process. The formula uses soybean protein and peanut protein as the main raw materials, and through the synergistic effect of various ingredients, the product achieves excellent texture, taste, and flavor. The production process is clear, with accurate parameters and high raw material utilization. The prepared snowflake chicken nugget can effectively mimic the taste and color of real fried chicken nuggets, is rich in dietary fiber and protein, and is cholesterol-free. However, to ensure the product's textural and sensory characteristics, and to make it highly similar to real chicken nuggets in terms of elasticity, cohesion, texture, and chewiness, this invention uses various food gelling agents, including but not limited to konjac gum and flaxseed gum. To make the product's color close to real chicken nuggets, this invention also uses beet red pigment for coloring. The production process requires 50-60 minutes of low-temperature baking to promote enzyme cross-linking, and 50-60 minutes of steaming to set and cook the product, making the process relatively complex and requiring higher energy consumption.

[0005] CN112741333A discloses a nutritious and safe plant-based meat and its preparation method. The nutritious and safe plant-based meat is made from the following raw materials in weight percentages: 40-55% rehydrated textured protein, 10-15% vegetable oil, 5-10% starch, 2-5% mixed grain flour, 0.25-0.7% edible gum, 0.3-0.5% flavor enhancer, 20-30% ice water, and 1-3% nutritional fortifier. This invention uses vacuum chopping, vacuum mixing, and vacuum forming technology to produce plant-based meat that is not only nutritious and safe, but also has very little air residue, good density, good taste, chewiness, light yellow color, fresh aroma, and good smell and color. It solves the problem of plant-based meat being difficult to cut and shape, making it easier to cut into chunks, slices, shreds, and strips, and ensuring safety and hygiene. However, the method for preparing rehydrated textured protein described in this invention is relatively complex and has high requirements for the production environment and reagents used. In order to maintain the texture and sensory characteristics of the product and make it highly similar to real chicken pieces in terms of elasticity, cohesion, texture and chewiness, this invention uses a variety of edible gums. The edible gums described in this invention are at least one of guar gum, agar, carrageenan, xanthan gum, konjac gum and locust bean gum.

[0006] CN112869176A discloses a plant-based meat hamburger patty and its production process. The raw material ratio of the plant-based meat hamburger patty by weight is: 40-50 parts water, 10-20 parts soybean oil, 10-20 parts textured soybean protein, 4-7 parts shiitake mushroom puree, 3-5 parts wheat protein, 2-3 parts thickener, 2-3 parts beef flavoring, 1-2 parts soy protein isolate, 0.1-1 part beetroot red, 0.1-2 parts apple juice, 0.1-1 part white sugar, 0.1-1.5 parts edible salt, and 0.1-1 part yeast extract. Using purely vegan raw materials, without any meat components, the resulting hamburger patty is high in protein, zero cholesterol, low in saturated fatty acids, has a texture similar to meat, a flavor close to beef, and is juicy. However, in order to maintain the texture and sensory characteristics of the product and make it highly similar to real meat hamburger patties in terms of elasticity, cohesion, texture, and chewiness, this invention uses a variety of food colloids as thickeners. The thickener mentioned in the invention is a mixture of methylcellulose, gum arabic, and guar gum in a mass ratio of 1:1:1. In the mixing stage of the production process, this invention uses carbon dioxide cooling and vacuuming to mix the raw and auxiliary materials, which places high demands on production equipment and energy consumption.

[0007] This invention aims to produce a clean-label plant-based chicken cutlet. Through the synergistic combination of plant protein, plant starch, and bamboo shoot paste, it achieves the texture and sensory characteristics of a real chicken cutlet without the addition of ingredients such as konjac gum, flaxseed gum, and egg white powder. This achieves the goal of clean labeling and avoids giving consumers the unpleasant impression that the product contains a lot of additives. Furthermore, this formula can eliminate the low-temperature baking and steaming process, simplifying the process, saving energy, and improving production efficiency. Summary of the Invention

[0008] The purpose of this invention is to overcome the shortcomings of existing technologies and provide a label-cleaning plant-based chicken cutlet and its preparation method. It mainly consists of the following raw materials: block-shaped soybean protein, block-shaped peanut protein, pea protein isolate powder, gluten powder, potato starch, tapioca starch, glutinous rice flour, bamboo shoot paste, inulin, L-cysteine, Tg enzyme, water, soybean oil, and seasonings. The raw materials are mixed, chopped, pressed into shape, fried, and then frozen to obtain the label-cleaning plant-based chicken cutlet. This plant-based chicken cutlet, through the synergistic combination of plant protein, plant starch, and bamboo shoot paste, achieves the texture and sensory characteristics of real chicken cutlets without the addition of konjac gum, flaxseed gum, egg white powder, etc., thus achieving the label-cleaning goal and avoiding the negative perception among consumers that the product contains excessive additives. Furthermore, this formula can eliminate the low-temperature baking and steaming steps, simplifying the process, saving energy, and improving production efficiency.

[0009] To achieve the above technical effects, the following technical solution is adopted:

[0010] A label-cleaning plant-based chicken cutlet, composed of the following ingredients:

[0011] Composed of unrehydrated block soybean protein, unrehydrated block peanut protein, pea protein isolate, gluten, potato starch, tapioca starch, gluten flour, bamboo shoot paste, inulin, L-cysteine, Tg enzyme, water, soybean oil, and seasonings;

[0012] The seasonings are: salt and chicken flavoring;

[0013] The mass ratio of the unrehydrated block soybean protein, unrehydrated block peanut protein, pea protein isolate, gluten, potato starch, tapioca starch, glutinous rice flour, bamboo shoot paste, inulin, L-cysteine, Tg enzyme, water, soybean oil, salt, and chicken flavor is: 80-130: 50-75: 20-44: 18-35: 4-10: 5.5-12: 7.5-13: 0.8-1.6: 5-12: 0.6-1.2: 2.5-5.5: 280-420: 100-140: 4-8: 6.5-12.5;

[0014] The weight percentages of the bamboo shoot pulp are based on the dry weight of the bamboo shoots.

[0015] A method for preparing a label-cleaned plant-based chicken cutlet; comprising the following steps:

[0016] Step S1: Rehydrate the textured protein

[0017] Weigh out portions A of block soybean textured protein and B of block peanut textured protein, and soak them separately in pure water until softened. After soaking, rinse with clean water and squeeze dry the two types of textured proteins separately. Weigh the rehydrated and squeezed block soybean textured protein and record its mass fraction as M1. Weigh the rehydrated and squeezed block peanut textured protein and record its mass fraction as M2. Record the mass fraction of water absorbed by the two types of textured proteins during the rehydration process as M3. Then M3 = (M1-A) + (M2-B).

[0018] Step S2: Preparation of bamboo shoot pulp and determination of its moisture content

[0019] Weigh fresh bamboo shoots and put them into a high-speed blender. Add purified water and chop them at high speed to make bamboo shoot paste. Weigh an appropriate amount of bamboo shoot paste and use a moisture analyzer to determine its moisture content W1. The mass of bamboo shoot paste corresponding to each portion of bamboo shoots is recorded as M4 on a dry weight basis. The water content in the bamboo shoot paste obtained from each portion of bamboo shoots is recorded as M5. M4 = 1 / (1-W1), M5 = M4-1.

[0020] Step S3: Prepare auxiliary materials

[0021] Weigh out pea protein isolate, gluten, potato starch, tapioca starch, glutinous rice flour, inulin, L-cysteine, and salt, and mix them to obtain powdered excipients; weigh out soybean oil, chicken extract flavoring, and chicken fat flavoring, and mix them to obtain oil phase material; weigh out bamboo shoot slurry (C parts based on the dry weight of bamboo shoots, i.e., C*M4) according to the formula, weigh out purified water after deducting M3 and C*M5 according to the formula ratio, and mix them to obtain slurry;

[0022] Step S4: Mix and stir

[0023] First, pour the slurry from step S3 into the mixer, then add the powdered auxiliary material, and mix and stir evenly at medium speed with the blades; then add the oil phase material, stir at medium-high speed, and after stirring evenly, add liquid Tg enzyme and stir at high speed; then add the rehydrated block soybean protein and block peanut protein, chop and mix at high speed, and break the protein into strands to obtain the mixture.

[0024] Step S5: Pressing and Shaping

[0025] The well-mixed mixture obtained in step S4 is weighed according to a fixed mass for each dough piece, placed into a dough press, pressed into shape, packed into a vacuum bag, and then placed in a freezer for freezing.

[0026] Step S6: Deep-fry

[0027] Take the frozen sample, open the vacuum bag, put the chicken cutlet into the hot oil, and fry slowly until cooked through, until the surface is slightly browned.

[0028] Step S7: Freezing

[0029] The deep-fried product is packaged and placed in a quick-freezing warehouse to rapidly cool the internal and external temperatures of the product. It is then stored in a freezer to obtain a clean-labeled plant-based chicken cutlet.

[0030] Furthermore, in step S1, the block soybean protein and block peanut protein are soaked in pure water for 30-50 minutes; after soaking, they are rinsed with clean water 2-3 times.

[0031] Furthermore, in step S2, the bamboo shoots are chopped at high speed for 30-60 seconds.

[0032] Furthermore, in step S4, the blade is a plastic blade; the medium-speed mixing speed is 1000rpm-1200rpm; and the medium-speed mixing time is 35s-55s.

[0033] Furthermore, in step S4, after pouring in the oil phase material, the medium-high speed stirring speed is 1200rpm-1400rpm; the medium-high speed stirring time is 3min-4min.

[0034] Furthermore, in step S4, after adding rehydrated block soybean protein and block peanut protein, the mixture is high-speed chopped for 120s-180s; the protein strands are then broken into strands with a length of 10mm-15mm.

[0035] Furthermore, in step S5, each dough portion weighs 80g-100g; the freezing time is 24 hours or more.

[0036] Furthermore, in step S6, the oil temperature is 120℃-140℃ and the oil is slowly fried for 5-7 minutes until fully cooked.

[0037] Furthermore, in step S7, the temperature of the quick-freezing chamber is -30°C or below; the quick-freezing time is 20-30 minutes, so that the internal and external temperatures of the product are rapidly reduced to -18°C or below, and then it is stored in a freezer at -18°C or below.

[0038] The beneficial effects of this invention are as follows:

[0039] This invention discloses a label-cleaning plant-based chicken cutlet and its preparation method. It mainly consists of the following raw materials: block-shaped soybean protein, block-shaped peanut protein, pea protein isolate powder, gluten powder, potato starch, tapioca starch, glutinous rice flour, bamboo shoot paste, inulin, L-cysteine, Tg enzyme, water, soybean oil, and seasonings. The raw materials are mixed, chopped, pressed into shape, fried, and then frozen to obtain the label-cleaning plant-based chicken cutlet. This plant-based chicken cutlet, through the synergistic combination of plant protein, plant starch, and bamboo shoot paste, achieves the texture and sensory characteristics of real chicken cutlets without the addition of konjac gum, flaxseed gum, egg white powder, etc., thus achieving the label-cleaning goal and avoiding the negative perception among consumers that the product contains excessive additives. Furthermore, this formula can eliminate the low-temperature baking and steaming steps, simplifying the process, saving energy, and improving production efficiency. Attached Figure Description

[0040] Figure 1 The bar chart shows the hardness measurement results of the samples in the embodiments and comparative examples of this invention.

[0041] Figure 2 The bar chart shows the elasticity measurement results of the samples in the embodiments and comparative examples of this invention.

[0042] Figure 3 The bar chart shows the results of the cohesiveness measurement of samples in the embodiments and comparative examples of this invention.

[0043] Figure 4 The bar chart shows the chewiness test results of the samples in the embodiments and comparative examples of this invention.

[0044] Figure 5 This is a bar chart showing the appearance evaluation results of the samples in the embodiments and comparative examples of the present invention;

[0045] Figure 6 This is a bar chart showing the evaluation results of the tissue state of the samples in the embodiments and comparative examples of the present invention;

[0046] Figure 7 The bar chart shows the succulence evaluation results of the samples in the embodiments and comparative examples of this invention;

[0047] Figure 8 This is a bar chart showing the total sensory evaluation scores of the samples in the embodiments and comparative examples of this invention. Detailed Implementation

[0048] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to embodiments. It should be understood that the specific embodiments described herein are merely illustrative and not intended to limit the invention.

[0049] It should be noted that the following detailed descriptions are exemplary and intended to provide further illustration of the invention. Unless otherwise specified, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains.

[0050] It should be noted that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to limit the exemplary embodiments of the present invention. As used herein, the singular form is intended to include the plural form as well, unless the context clearly indicates otherwise. Furthermore, it should be understood that when the terms "comprising" and / or "including" are used in this specification, they indicate the presence of features, steps, operations, and / or combinations thereof.

[0051] Example 1:

[0052] This embodiment relates to label-cleaning plant-based chicken cutlets and their preparation process:

[0053] The raw material formula and the mass of each component of this product are as follows:

[0054] 100kg of block-shaped soybean protein (unrehydrated), 60kg of block-shaped peanut protein (unrehydrated), 30kg of pea protein isolate, 25kg of wheat gluten, 6kg of potato starch, 7.5kg of tapioca starch, 10.5kg of glutinous rice flour, 1kg of bamboo shoot paste (based on the dry weight of bamboo shoots), 8kg of inulin, 0.8kg of L-cysteine, 4kg of Tg enzyme, 340kg of water, 120kg of soybean oil, 6kg of salt, and 8kg of chicken flavoring.

[0055] The manufacturing process for this product is as follows:

[0056] (1) Rehydration of textured protein

[0057] Weigh 100 kg of block soybean textured protein and 60 kg of block peanut textured protein and soak them separately in pure water until softened, for about 30 minutes. After soaking, rinse twice with clean water and squeeze dry each type of textured protein separately. Weigh the rehydrated and squeezed block soybean textured protein and record its mass as M1. Weigh the rehydrated and squeezed block peanut textured protein and record its mass as M2. Record the mass of water absorbed by the two types of textured proteins during the rehydration process as M3. M3 = (M1-100) + (M2-60).

[0058] (2) Preparation of bamboo shoot pulp and determination of its moisture content

[0059] Weigh 10kg of fresh bamboo shoots and put them into a high-speed blender. Add 40kg of purified water and blend at high speed for 30s-60s to obtain bamboo shoot paste. Weigh an appropriate amount of bamboo shoot paste and measure its moisture content with a moisture analyzer. Record it as W1. Record the mass of bamboo shoot paste corresponding to 1kg of bamboo shoots (dry weight) as M4. Record the water content in the bamboo shoot paste corresponding to 1kg of bamboo shoots (dry weight) as M5. Then M4 = 1 / (1-W) and M5 = *M4-1.

[0060] (3) Preparation of auxiliary materials

[0061] Weigh out 30 kg of pea protein isolate, 25 kg of wheat gluten, 6 kg of potato starch, 7.5 kg of tapioca starch, 10.5 kg of glutinous rice flour, 8 kg of inulin, 0.8 kg of L-cysteine, and 6 kg of salt, and mix them to obtain powdered excipients; weigh out 120 kg of soybean oil and 8 kg of chicken essence, and mix them to obtain oil phase material; weigh out M4 kg of bamboo shoot slurry (i.e., 1 kg of dry bamboo shoots), weigh out (340-M3-M5) kg of purified water, and mix them to obtain slurry.

[0062] (4) Mixing and stirring

[0063] First, pour the slurry from step (3) into the mixer, then pour in the packaged auxiliary materials, use plastic blades, mix and stir at medium speed for about 35 seconds; then pour in the oil phase material, stir at medium-high speed for 3 minutes, and after stirring evenly, add 4 kg of liquid Tg enzyme and stir at high speed for 20 seconds; then add the rehydrated block soybean protein and block peanut protein, chop at high speed for 120 seconds, and break the protein strands to a length of about 10 mm-15 mm. After breaking the strands, the mixture is obtained.

[0064] (5) Pressing and molding

[0065] Weigh the well-mixed material obtained in step (4) according to the mass of 80g per dough, put it into a dough press, press it into shape, put it into a vacuum bag, and freeze it in a freezer for more than 24 hours.

[0066] (6) Deep-frying

[0067] Take the frozen sample, open the vacuum bag, and put the chicken cutlet into a hot oil pan. Fry at 120℃ for 6 minutes until cooked through, ideally with a slightly browned surface.

[0068] (7) Frozen storage

[0069] After deep-frying, the product is packaged and placed in a quick-freezing warehouse (-30℃) for 20 minutes to rapidly reduce the internal and external temperatures of the product to -18℃. Then, it is stored in a freezer at -18℃.

[0070] Example 2:

[0071] This embodiment relates to label-cleaning plant-based chicken cutlets and their preparation process:

[0072] The raw material formula and the mass of each component of this product are as follows:

[0073] 130kg of block-shaped soybean protein (unrehydrated), 75kg of block-shaped peanut protein (unrehydrated), 44kg of pea protein isolate, 35kg of wheat gluten, 10kg of potato starch, 12kg of tapioca starch, 13kg of glutinous rice flour, 1.6kg of bamboo shoot paste (based on the dry weight of bamboo shoots), 12kg of inulin, 1.2kg of L-cysteine, 5.5kg of Tg enzyme, 420kg of water, 140kg of soybean oil, 8kg of salt, and 12.5kg of chicken flavoring.

[0074] The manufacturing process for this product is as follows:

[0075] (1) Rehydration of textured protein

[0076] Weigh 130 kg of block soybean textured protein and 75 kg of block peanut textured protein and soak them separately in pure water until softened, for about 30 minutes. After soaking, rinse twice with clean water and squeeze dry each type of textured protein separately. Weigh the rehydrated and squeezed block soybean textured protein and record its mass as M1. Weigh the rehydrated and squeezed block peanut textured protein and record its mass as M2. Record the mass of water absorbed by the two textured proteins during the rehydration process as M3. M3 = (M1-100) + (M2-60).

[0077] (2) Preparation of bamboo shoot pulp and determination of its moisture content

[0078] Weigh 10kg of fresh bamboo shoots and put them into a high-speed blender. Add 40kg of purified water and blend at high speed for 30s-60s to obtain bamboo shoot paste. Weigh an appropriate amount of bamboo shoot paste and measure its moisture content with a moisture analyzer. Record it as W1. Record the mass of bamboo shoot paste corresponding to 1kg of bamboo shoots (dry weight) as M4. Record the water content in the bamboo shoot paste corresponding to 1kg of bamboo shoots (dry weight) as M5. We have M4=1 / (1-W) and M5=M4-1.

[0079] (3) Preparation of auxiliary materials

[0080] Weigh out 44 kg of pea protein isolate, 35 kg of wheat gluten, 10 kg of potato starch, 12 kg of tapioca starch, 13 kg of glutinous rice flour, 12 kg of inulin, 1.2 kg of L-cysteine, and 8 kg of salt, and mix them to obtain powdered excipients; weigh out 140 kg of soybean oil and 12.5 kg of chicken flavoring, and mix them to obtain oil phase material; weigh out 1.6*M4 kg of bamboo shoot slurry (i.e., 1.6 kg of dry bamboo shoots), weigh out (420-M3-1.6*M5) kg of purified water, and mix them to obtain slurry.

[0081] (4) Mixing and stirring

[0082] First, pour the slurry from step (3) into the mixer, then pour in the packaged auxiliary materials, use plastic blades, mix and stir at medium speed for about 35 seconds; then pour in the oil phase material, stir at medium-high speed for 3 minutes, and after stirring evenly, add 5.5 kg of liquid Tg enzyme and stir at high speed for 20 seconds; then add the rehydrated block soybean protein and block peanut protein, chop at high speed for 120 seconds, and break the protein strands to a length of about 10 mm-15 mm. After breaking the strands, the mixture is obtained.

[0083] (5) Pressing and molding

[0084] Weigh the well-mixed material obtained in step (4) according to the mass of 80g per dough, put it into a dough press, press it into shape, put it into a vacuum bag, and freeze it in a freezer for more than 24 hours.

[0085] (6) Deep-frying

[0086] Take the frozen sample, open the vacuum bag, and put the chicken cutlet into a hot oil pan. Fry at 120℃ for 6 minutes until cooked through, ideally with a slightly browned surface.

[0087] (7) Frozen storage

[0088] After deep-frying, the product is packaged and placed in a quick-freezing warehouse (-30℃) for 20 minutes to rapidly reduce the internal and external temperatures of the product to -18℃. Then, it is stored in a freezer at -18℃.

[0089] Example 3:

[0090] This embodiment relates to label-cleaning plant-based chicken cutlets and their preparation process:

[0091] The raw material formula and the mass of each component of this product are as follows:

[0092] 80kg of block-shaped soybean protein (unrehydrated), 50kg of block-shaped peanut protein (unrehydrated), 20kg of pea protein isolate, 18kg of wheat gluten, 4kg of potato starch, 5.5kg of tapioca starch, 7.5kg of glutinous rice flour, 0.8kg of bamboo shoot paste (based on the dry weight of bamboo shoots), 5kg of inulin, 0.6kg of L-cysteine, 2.5kg of Tg enzyme, 280kg of water, 100kg of soybean oil, 4kg of salt, 6.5kg of chicken flavoring, and 1.2kg of chicken oil flavoring.

[0093] The manufacturing process for this product is as follows:

[0094] (1) Rehydration of textured protein

[0095] Weigh 80 kg of block soybean textured protein and 50 kg of block peanut textured protein and soak them separately in pure water until softened, for about 30 minutes. After soaking, rinse twice with clean water and squeeze dry each type of textured protein separately. Weigh the rehydrated and squeezed block soybean textured protein and record its mass as M1. Weigh the rehydrated and squeezed block peanut textured protein and record its mass as M2. Record the mass of water absorbed by the two textured proteins during the rehydration process as M3. M3 = (M1-100) + (M2-60).

[0096] (2) Preparation of bamboo shoot pulp and determination of its moisture content

[0097] Weigh 10kg of fresh bamboo shoots and put them into a high-speed blender. Add 40kg of purified water and blend at high speed for 30s-60s to obtain bamboo shoot paste. Weigh an appropriate amount of bamboo shoot paste and measure its moisture content with a moisture analyzer. Record it as W1. Record the mass of bamboo shoot paste corresponding to 1kg of bamboo shoots (dry weight) as M4. Record the water content in the bamboo shoot paste corresponding to 1kg of bamboo shoots (dry weight) as M5. We have M4=1 / (1-W) and M5=M4-1.

[0098] (3) Preparation of auxiliary materials

[0099] Weigh 20 kg of pea protein isolate, 18 kg of wheat gluten, 4 kg of potato starch, 5.5 kg of tapioca starch, 7.5 kg of glutinous rice flour, 5 kg of inulin, 0.6 kg of L-cysteine, and 4 kg of salt, and mix them to obtain powdered excipients; weigh 100 kg of soybean oil and 6.5 kg of chicken flavoring, and mix them to obtain oil phase material; weigh 0.8*M4 kg of bamboo shoot slurry and weigh (280-M3-0.8*M5) kg of purified water, and mix them to obtain slurry.

[0100] (4) Mixing and stirring

[0101] First, pour the slurry from step (3) into the mixer, then pour in the packaged auxiliary materials, use plastic blades, mix and stir at medium speed for about 35 seconds; then pour in the oil phase material, stir at medium-high speed for 3 minutes, and after stirring evenly, add 5.5 kg of liquid Tg enzyme and stir at high speed for 20 seconds; then add the rehydrated block soybean protein and block peanut protein, chop at high speed for 120 seconds, and break the protein strands to a length of about 10-15 mm, and obtain the mixture after breaking the strands.

[0102] (5) Pressing and molding

[0103] Weigh the well-mixed material obtained in step (4) according to the mass of 80g per dough, put it into a dough press, press it into shape, put it into a vacuum bag, and freeze it in a freezer for more than 24 hours.

[0104] (6) Deep-frying

[0105] Take the frozen sample, open the vacuum bag, and put the chicken cutlet into a hot oil pan. Fry at 120℃ for 6 minutes until cooked through, ideally with a slightly browned surface.

[0106] (7) Frozen storage

[0107] After deep-frying, the product is packaged and placed in a quick-freezing warehouse (-30℃) for 20 minutes to rapidly reduce the internal and external temperatures of the product to -18℃. Then, it is stored in a freezer at -18℃.

[0108] Comparative Example 1:

[0109] The raw material formula and the mass of each component of this product are as follows:

[0110] Compared with Example 1, the amount of block soybean textured protein (unrehydrated) was adjusted from 100 kg to 0 kg, and the amount of block peanut textured protein (unrehydrated) was adjusted from 60 kg to 160 kg. The remaining components were the same as in Example 1.

[0111] The manufacturing process for this product is as follows:

[0112] The same process steps as in Example 1 are maintained, but the amount of components in the process steps is adjusted according to the formulation of this comparative example.

[0113] Comparative Example 2:

[0114] The raw material formula and the mass of each component of this product are as follows:

[0115] Compared with Example 1, the amount of block soybean textured protein (unrehydrated) was adjusted from 100 kg to 160 kg, and the amount of block peanut textured protein (unrehydrated) was adjusted from 60 kg to 0 kg. The remaining components were the same as in Example 1.

[0116] The manufacturing process for this product is as follows:

[0117] The same process steps as in Example 1 are maintained, but the amount of components in the process steps is adjusted according to the formulation of this comparative example.

[0118] Comparative Example 3:

[0119] The raw material formula and the mass of each component of this product are as follows:

[0120] Compared with Example 1, the pea protein isolate was reduced from 30 kg to 0 kg, the gluten was reduced from 25 kg to 55 kg, and the remaining components were the same as in Example 1.

[0121] The manufacturing process for this product is as follows:

[0122] The same process steps as in Example 1 are maintained, but the amount of components in the process steps is adjusted according to the formulation of this comparative example.

[0123] Comparative Example 4:

[0124] The raw material formula and the mass of each component of this product are as follows:

[0125] Compared with Example 1, the pea protein isolate was adjusted from 30 kg to 55 kg, the gluten was adjusted from 25 kg to 0 kg, and the remaining components were the same as in Example 1.

[0126] The manufacturing process for this product is as follows:

[0127] The same process steps as in Example 1 are maintained, but the amount of components in the process steps is adjusted according to the formulation of this comparative example.

[0128] Comparative Example 5:

[0129] The raw material formula and the mass of each component of this product are as follows:

[0130] Compared with Example 1, the amount of potato starch was adjusted from 6 kg to 0 kg, the amount of cassava starch was adjusted from 7.5 kg to 10.5 kg, and the amount of glutinous rice flour was adjusted from 10.5 kg to 13.5 kg. The remaining components were the same as in Example 1.

[0131] The manufacturing process for this product is as follows:

[0132] The same process steps as in Example 1 are maintained, but the amount of components in the process steps is adjusted according to the formulation of this comparative example.

[0133] Comparative Example 6:

[0134] The raw material formula and the mass of each component of this product are as follows:

[0135] Compared with Example 1, the amount of potato starch was adjusted from 6 kg to 9.75 kg, the amount of cassava starch was adjusted from 7.5 kg to 0 kg, and the amount of glutinous rice flour was adjusted from 10.5 kg to 14.25 kg. The remaining components were the same as in Example 1.

[0136] The manufacturing process for this product is as follows:

[0137] The same process steps as in Example 1 are maintained, but the amount of components in the process steps is adjusted according to the formulation of this comparative example.

[0138] Comparative Example 7:

[0139] The raw material formula and the mass of each component of this product are as follows:

[0140] Compared with Example 1, the amount of potato starch was adjusted from 6 kg to 11.25 kg, the amount of cassava starch was adjusted from 7.5 kg to 12.75 kg, and the amount of glutinous rice flour was adjusted from 10.5 kg to 0 kg. The remaining components were the same as in Example 1.

[0141] The manufacturing process for this product is as follows:

[0142] The same process steps as in Example 1 are maintained, but the amount of components in the process steps is adjusted according to the formulation of this comparative example.

[0143] Comparative Example 8:

[0144] The raw material formula and the mass of each component of this product are as follows:

[0145] Compared with Example 1, the bamboo shoot pulp (based on the dry weight of bamboo shoots) was adjusted from 1 kg to 0 kg, while the other components were the same as in Example 1.

[0146] The manufacturing process for this product is as follows:

[0147] Compared with Example 1, step (2) is omitted, and the rest of the process steps are the same as in Example 1. The amount of components in the process steps is adjusted according to the formulation of this comparative example.

[0148] Comparative Example 9:

[0149] The raw material formula and the mass of each component of this product are as follows:

[0150] Compared with Example 1, the potato starch was changed from 6 kg to 0 kg, the cassava starch was changed from 7.5 kg to 0 kg, and the glutinous rice flour was changed from 10.5 kg to 24 kg. The remaining components were the same as in Example 1.

[0151] The manufacturing process for this product is as follows:

[0152] The same process steps as in Example 1 are maintained, but the amount of components in the process steps is adjusted according to the formulation of this comparative example.

[0153] Comparative Example 10:

[0154] The raw material formula and the mass of each component of this product are as follows:

[0155] Compared with Example 1, the amount of potato starch was adjusted from 6 kg to 11.25 kg, the amount of cassava starch was adjusted from 7.5 kg to 12.75 kg, the amount of glutinous rice flour was adjusted from 10.5 kg to 0 kg, and the amount of bamboo shoot paste (based on the dry weight of bamboo shoots) was adjusted from 1 kg to 0. The remaining components were the same as in Example 1.

[0156] The manufacturing process for this product is as follows:

[0157] Compared with Example 1, step (2) is omitted, and the rest of the process steps are the same as in Example 1. The amount of components in the process steps is adjusted according to the formulation of this comparative example.

[0158] Comparative Example 11:

[0159] The raw material formula and the mass of each component of this product are as follows:

[0160] Compared with Example 1, the amount of pea protein isolate was adjusted from 30 kg to 0 kg, the amount of gluten powder was adjusted from 25 kg to 55 kg, the amount of potato starch was adjusted from 6 kg to 9.75 kg, the amount of tapioca starch was adjusted from 7.5 kg to 0 kg, and the amount of glutinous rice flour was adjusted from 10.5 kg to 14.25 kg. The remaining components were the same as in Example 1.

[0161] The manufacturing process for this product is as follows:

[0162] The same process steps as in Example 1 are maintained, but the amount of components in the process steps is adjusted according to the formulation of this comparative example.

[0163] Comparative Example 12:

[0164] The raw material formula and the mass of each component of this product are as follows:

[0165] Compared to Example 1, potato starch was replaced with corn starch, the mass remained 6 kg, and the remaining components were the same as in Example 1.

[0166] The manufacturing process for this product is as follows:

[0167] The same process steps as in Example 1 are maintained, but the amount of components in the process steps is adjusted according to the formulation of this comparative example.

[0168] Comparative Example 13:

[0169] The raw material formula and the mass of each component of this product are as follows:

[0170] Compared with Example 1, glutinous rice flour was replaced with corn starch, the mass was still 10.5 kg, and the other components were the same as in Example 1.

[0171] The manufacturing process for this product is as follows:

[0172] The same process steps as in Example 1 are maintained, but the amount of components in the process steps is adjusted according to the formulation of this comparative example.

[0173] Comparative Example 14:

[0174] The raw material formula and the mass of each component of this product are as follows:

[0175] 240kg of dehydrated and de-spun soybean protein flakes (after rehydration), 130kg of dehydrated and de-spun peanut protein flakes (after rehydration), 35kg of soybean protein isolate, 30kg of wheat gluten, 120kg of vegetable oil, 250kg of water, 3kg of soy sauce, 10kg of egg white powder, 1kg of L-cysteine, 2kg of flaxseed gum, 1kg of konjac gum, 9kg of inulin, 4kg of Tg enzyme, 6kg of salt, 12kg of white sugar, 3kg of black pepper powder, 3kg of cumin powder, 3kg of garlic powder, 3kg of onion powder, 7kg of chicken essence, 1kg of chicken oil essence, and 2kg of beetroot red.

[0176] The manufacturing process for this product is as follows:

[0177] (1) Rehydration of textured protein

[0178] Pour cooking wine into clean water (the mass ratio of cooking wine to clean water is 1:50) and mix well; soak the dried flakes of soybean protein and peanut protein separately for 15 minutes, until the protein softens, then remove and rinse twice with clean water.

[0179] (2) Squeeze dry

[0180] Pour the textured protein raw material obtained in step (1) into a gauze bag and squeeze it dry until it no longer drips water; weigh out 240 kg of sheet-shaped soybean textured protein and 130 kg of sheet-shaped peanut textured protein for later use.

[0181] (3) Mixing

[0182] Weigh out 2kg of beetroot red, 3kg of soy sauce, and 250kg of water, and mix them to form the aqueous phase; weigh out 120kg of soybean oil, 7kg of chicken extract flavoring, and 1kg of chicken fat flavoring, and mix them to form the oil phase; weigh out 35kg of soy protein isolate, 30kg of wheat gluten, 10kg of egg white powder, 2kg of flaxseed gum, 6kg of salt, 12kg of white sugar, 1kg of L-cysteine, 3kg of black pepper powder, 3kg of cumin powder, 3kg of garlic powder, 3kg of onion powder, and 9kg of inulin, and mix them all together to obtain the powdered excipients.

[0183] (4) Mixing and stirring

[0184] First, pour the aqueous phase material obtained in step (3) into the mixer, then pour in the powdered auxiliary material, and stir for 40 seconds until uniform; then pour in the oil phase material obtained in step (3), continue to stir at medium and high speed for 3 minutes, and after stirring evenly, add 4 kg of liquid Tg enzyme and stir at 1600 rpm for 20 seconds; use plastic blades, add 240 kg of sheet-shaped soybean protein and 130 kg of sheet-shaped peanut protein, stir at 1600 rpm for 100 seconds, and break the protein strands into strands about 1 cm-2 cm long and uniform in thickness to obtain the mixture.

[0185] (5) Compression molding

[0186] The mixture obtained in step (4) is pressed into round cakes at a ratio of 80g per cake.

[0187] (6) Enzyme crosslinking

[0188] Place the dough obtained in step (5) into a constant temperature oven and keep it at 50°C for 50 minutes to allow the Tg enzyme to fully function and promote protein cross-linking and reaction.

[0189] (7) Steaming

[0190] After the cross-linking reaction is complete in step (6), place the plant-based artificial meat patty into a steamer with preheated water at about 80°C. Adjust the temperature of the induction cooker to 120°C and steam it at low temperature for 50 minutes.

[0191] (8) Deep-frying

[0192] Deep-fry the plant-based chicken cutlet obtained in step (7) at a temperature of 135°C over medium-low heat for 4 minutes.

[0193] (9) Quick-freezing

[0194] The product obtained in step (8) is placed in a quick-freezing warehouse for quick-freezing at a temperature of -30°C for 30 minutes. The internal and external temperatures of the product are rapidly reduced to -18°C, and then stored in a cold storage at -18°C.

[0195] I. Texture determination

[0196] Texture determination methods:

[0197] The texture analyzer was used for analysis. First, the test sample was processed into a cuboid measuring 4cm × 4cm × 1.5cm (length × width × height). The texture analyzer was set to TPA mode, with the following parameters: probe model P / 10, pre-test velocity 2.0mm / s, test velocity 1.0mm / s, post-test velocity 2.0mm / s, trigger force 5g, and compression ratio 50%. Each sample was measured six times, and the average value was taken. The data are shown in Table 1 and... Figures 1-4 As shown.

[0198] Table 1 Results of sample texture determination

[0199]

[0200] II. Sensory Evaluation

[0201] Product sensory evaluation methods:

[0202] Four industry experts were invited to develop sensory evaluation criteria, as shown in Table 2. The weights of each indicator are as follows: appearance 1 / 3, texture 1 / 3, and juiciness 1 / 3.

[0203] The plant-based chicken cutlet samples with clean labels were cut into pieces 2cm x 2cm x 1.5cm (length x width x height) and placed on clean white plates. The products were randomly numbered and their positions shuffled. A judging panel of six sensory-trained professionals scored the products according to Table 2. After each group's evaluation, the participants rinsed their mouths with water, and the average results were taken. The data results are shown in Table 3. Figures 5-8 As shown.

[0204] Table 2 Sensory evaluation criteria for a type of clean-labeled plant-based chicken cutlet

[0205]

[0206] Table 3. Sensory rating results of a plant-based chicken cutlet with a clean label.

[0207]

[0208]

[0209] III. Results Analysis

[0210] Based on the overall texture results, the three examples of this product outperformed the other comparative examples in all four texture indicators, especially in the key indicator of chewiness, and the differences were statistically significant (P < 0.05).

[0211] Based on the overall sensory evaluation results, the performance of the three embodiments of this product was better than that of Comparative Examples 1-13, and there was a significant difference (P<0.05). Compared with Comparative Example 14, the difference was smaller, but still significant (P<0.05). Furthermore, this product does not contain konjac gum, flaxseed gum, egg white powder, or other ingredients. Through the synergistic combination of plant protein, plant starch, and bamboo shoot paste, the label cleaning purpose can be achieved.

[0212] This application utilizes a synergistic combination of bamboo shoot fiber, specific plant protein, and specific plant starch to enable these components to interact and reinforce each other's structure during the production of plant-based chicken cutlets (the supporting and dispersing synergistic effect of bamboo shoot fiber). This allows for the achievement of a texture identical to real chicken cutlets without the need for gelling agents, and even surpasses the texture of plant-based chicken cutlets with added gelling agents. This makes the plant-based chicken cutlet formula greener and more easily accepted by consumers.

[0213] Moreover, compared with patent CN112841396A (Comparative Example 14), the present invention omits the 50-60 min low-temperature baking and 50-60 min steaming steps in the process flow, which can simplify the process, save energy, and improve production efficiency.

[0214] In summary, this invention discloses a label-cleaning plant-based chicken cutlet and its preparation method, mainly composed of the following raw materials: block-shaped soybean protein, block-shaped peanut protein, pea protein isolate powder, gluten powder, potato starch, tapioca starch, glutinous rice flour, bamboo shoot paste, inulin, L-cysteine, Tg enzyme, water, soybean oil, and seasonings. The raw materials are mixed, chopped, pressed into shape, fried, and then frozen to obtain the label-cleaning plant-based chicken cutlet. This plant-based chicken cutlet, through the synergistic combination of plant protein, plant starch, and bamboo shoot paste, achieves the texture and sensory characteristics of real chicken cutlet without the addition of konjac gum, flaxseed gum, egg white powder, etc., thus achieving the goal of label cleanliness and avoiding the negative perception among consumers that the product contains excessive additives. Furthermore, this formula can eliminate the low-temperature baking and steaming steps, simplifying the process, saving energy, and improving production efficiency.

[0215] Therefore, those skilled in the art will recognize that although embodiments of the present invention have been shown and described in detail herein, many other variations or modifications conforming to the principles of the present invention can be directly determined or derived from the disclosure of the present invention without departing from the spirit and scope of the invention. Therefore, the scope of the present invention should be understood and recognized as covering all such other variations or modifications.

Claims

1. A label-cleaning plant-based chicken cutlet, characterized in that, The aforementioned label-cleaning plant-based chicken cutlet is composed of the following ingredients: Composed of unrehydrated block soybean protein, unrehydrated block peanut protein, pea protein isolate, gluten, potato starch, tapioca starch, gluten flour, bamboo shoot paste, inulin, L-cysteine, Tg enzyme, water, soybean oil, and seasonings; The seasonings are: salt and chicken flavoring; The mass ratio of the unrehydrated block soybean protein, unrehydrated block peanut protein, pea protein isolate, gluten, potato starch, tapioca starch, glutinous rice flour, bamboo shoot paste, inulin, L-cysteine, Tg enzyme, water, soybean oil, salt, and chicken flavor is: 80-130: 50-75: 20-44: 18-35: 4-10: 5.5-12: 7.5-13: 0.8-1.6: 5-12: 0.6-1.2: 2.5-5.5: 280-420: 100-140: 4-8: 6.5-12.5; The weight percentages of the bamboo shoot pulp are based on the dry weight of the bamboo shoots.

2. The method for preparing a label-cleaning plant-based chicken cutlet as described in claim 1, characterized in that, The preparation method includes the following steps: Step S1: Rehydrate the textured protein Weigh out portions A of block soybean textured protein and B of block peanut textured protein, and soak them separately in pure water until softened. After soaking, rinse with clean water and squeeze dry the two types of textured proteins separately. Weigh the rehydrated and squeezed block soybean textured protein and record its mass fraction as M1. Weigh the rehydrated and squeezed block peanut textured protein and record its mass fraction as M2. Record the mass fraction of water absorbed by the two types of textured proteins during the rehydration process as M3. Then M3 = (M1-A) + (M2-B). Step S2: Preparation of bamboo shoot pulp and determination of its moisture content Weigh fresh bamboo shoots and put them into a high-speed blender. Add purified water and chop them at high speed to make bamboo shoot paste. Weigh an appropriate amount of bamboo shoot paste and use a moisture analyzer to determine its moisture content W1. The mass of bamboo shoot paste corresponding to each portion of bamboo shoots is recorded as M4 on a dry weight basis. The water content in the bamboo shoot paste obtained from each portion of bamboo shoots is recorded as M5. M4 = 1 / (1-W1), M5 = M4-1. Step S3: Prepare auxiliary materials Weigh out pea protein isolate, gluten, potato starch, tapioca starch, glutinous rice flour, inulin, L-cysteine, and salt, and mix them to obtain powdered excipients; weigh out soybean oil and chicken flavoring, and mix them to obtain oil phase material; weigh out bamboo shoot slurry (C parts based on the dry weight of bamboo shoots, i.e., C*M4) according to the formula, and weigh out purified water after deducting M3 and C*M5 according to the formula ratio, and mix them to obtain slurry; Step S4: Mix and stir First, pour the slurry from step S3 into the mixer, then add the powdered auxiliary material, and mix and stir evenly at medium speed with the blades; then add the oil phase material, stir at medium-high speed, and after stirring evenly, add liquid Tg enzyme and stir at high speed; then add the rehydrated block soybean protein and block peanut protein, chop and mix at high speed, and break the protein into strands to obtain the mixture. Step S5: Pressing and Shaping The well-mixed mixture obtained in step S4 is weighed according to a fixed mass for each dough piece, placed into a dough press, pressed into shape, packed into a vacuum bag, and then placed in a freezer for freezing. Step S6: Deep-fry Take the frozen sample, open the vacuum bag, put the chicken cutlet into the hot oil, and fry slowly until cooked through, until the surface is slightly browned. Step S7: Freezing The deep-fried product is packaged and placed in a quick-freezing warehouse to rapidly cool the internal and external temperatures of the product. It is then stored in a freezer to obtain a clean-labeled plant-based chicken cutlet.

3. The method for preparing a label-cleaning plant-based chicken cutlet as described in claim 2, characterized in that, In step S1, the block soybean protein and block peanut protein are soaked in pure water for 30-60 minutes; after soaking, they are rinsed with clean water 2-3 times.

4. The method for preparing a label-cleaning plant-based chicken cutlet as described in claim 2, characterized in that, In step S2, the bamboo shoots are chopped at high speed for 30-60 seconds.

5. The method for preparing a label-cleaning plant-based chicken cutlet as described in claim 2, characterized in that, In step S4, the blade is a plastic blade; the medium-speed mixing speed is 1000rpm-1200rpm; and the medium-speed mixing time is 35s-55s.

6. The method for preparing a label-cleaning plant-based chicken cutlet as described in claim 2, characterized in that, In step S4, after pouring in the oil phase material, the medium-high speed stirring speed is 1200rpm-1400rpm; the medium-high speed stirring time is 3min-4min.

7. The method for preparing a label-cleaning plant-based chicken cutlet as described in claim 2, characterized in that, In step S4, after adding the rehydrated block soybean protein and block peanut protein, the mixture is high-speed chopped for 120s-180s; the protein strands are then broken into strands of 10mm-15mm in length.

8. The method for preparing a label-cleaning plant-based chicken cutlet as described in claim 2, characterized in that, In step S5, each dough portion weighs 80g-100g; the freezing time is more than 24 hours.

9. The method for preparing a label-cleaning plant-based chicken cutlet as described in claim 2, characterized in that, In step S6, the oil temperature is 120℃-140℃, and the oil is slowly fried for 5-7 minutes until fully cooked.

10. The method for preparing a label-cleaning plant-based chicken cutlet as described in claim 2, characterized in that, In step S7, the temperature of the quick-freezing chamber is -30℃ or below; the quick-freezing time is 20-30 minutes, so that the internal and external temperatures of the product are rapidly reduced to -18℃ or below, and then it is stored in a freezer at -18℃ or below.

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