A simulated steak based on Hericium erinaceus fruiting body and its preparation method

Abstract

This invention discloses a simulated steak based on Hericium erinaceus fruiting bodies and its preparation method. The method includes the following steps: taking frozen Hericium erinaceus and thawing it; staining the thawed Hericium erinaceus fruiting bodies with an aqueous solution of edible pigment; marinating the dyed Hericium erinaceus fruiting bodies in a braising liquid; and deep-frying and pan-frying the marinated Hericium erinaceus fruiting bodies to obtain the simulated steak based on Hericium erinaceus fruiting bodies. This invention uses Hericium erinaceus fruiting bodies as raw material to prepare simulated steak. The fruiting bodies have abundant fine fibers, which can better simulate meat fibers and provide a chewy texture. They also contain a large amount of umami amino acids, providing a rich flavor experience. The rehydration, thawing, marinating, and deep-frying processes of Hericium erinaceus fruiting bodies can remove most of the bitterness of the mushrooms, resulting in a better flavor compared to plant-based steaks and Hericium erinaceus steaks that are not rehydrated, thawed, or deep-fried. Hericium erinaceus has a short growth cycle, requires little land resources, and is environmentally friendly.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a method for preparing a steak based on the fruiting body of Hericium erinaceus. Background Technology

[0002] Hericium erinaceus, or Lion's Mane mushroom, belongs to the family Mycaceae and the genus *Hericium erinaceus*. It has a fleshy texture, with tender, flavorful flesh, earning it the nickname "vegetarian meat." Widely distributed in nature, Lion's Mane mushrooms reproduce asexually, taking only 1-2 months to grow directly from mycelium to fruiting body, requiring minimal land area for production. The fruiting body is rich in protein (26.3%), fat (4.2%), carbohydrates, crude fiber, water, as well as phosphorus, iron, calcium, B vitamins, and carotene. It also contains 16 amino acids, 7 of which are essential for the human body. In China, Lion's Mane mushroom is both a prized edible food and an important medicinal fungus. Numerous medical and pharmacological studies have shown that Lion's Mane mushroom polysaccharides possess physiological functions such as enhancing immunity, helping repair damaged gastric mucosa, anti-tumor activity, anti-aging, and lowering blood lipids.

[0003] In recent years, with the continuous growth of the world's population, the demand for animal protein has shown a continuously increasing trend. However, traditional methods of obtaining animal protein have led to environmental degradation and excessive resource consumption. To alleviate this pressure, alternative proteins, represented by plant protein, have gradually developed, but plant alternative proteins also have drawbacks. Meat simulants currently mostly use plant-based textured protein as their main raw material, and the main raw materials for textured protein are soy protein and grain protein. These raw materials require cultivation, protein extraction, and extrusion puffing processes to obtain the raw materials for making meat simulants. Plant cultivation has drawbacks such as large land area requirements, long cultivation time, high energy consumption, high cost, and significant susceptibility to weather conditions. Meat simulants made from plant-based textured protein are currently mostly limited to the snack food market. Due to the significant difference in texture and quality between plant-based meat and animal meat products, they cannot effectively simulate the fibrous structure and juicy texture of animal meat. Furthermore, because they are mostly derived from plant-based proteins, they have unmistakable beany or bitter tastes, as well as allergen issues. Summary of the Invention

[0004] The technical problem to be solved by this invention is to provide a meat substitute based on the fruiting body of Hericium erinaceus and its preparation method. The Hericium erinaceus fruiting body is used as a raw material to prepare a meat substitute. It has a short growth period, occupies little space, and the fruiting body is composed of rich fibrous filaments, just like animal meat, which can better simulate meat fibers. At the same time, mushrooms have a large number of umami amino acids that can provide a rich flavor experience and can effectively remove the unpleasant flavor of mushrooms, thus better simulating the flavor of meat and having high nutritional value.

[0005] To address the aforementioned technical problems, this invention provides a method for preparing a simulated steak based on the fruiting body of Hericium erinaceus, comprising the following steps:

[0006] S1. Take frozen monkey head mushrooms and thaw them;

[0007] S2. Place the thawed Hericium erinaceus fruiting bodies in an aqueous solution of food coloring for staining;

[0008] S3. Place the dyed monkey head mushroom fruiting bodies into the braising liquid for base flavoring and braising.

[0009] S4. Deep-fry and pan-fry the marinated Hericium erinaceus fruiting bodies to obtain a steak based on Hericium erinaceus fruiting bodies.

[0010] This invention uses Hericium erinaceus fruiting bodies as raw materials to prepare imitation steak. The abundant fibrous strands can better simulate animal muscle fibers. At the same time, Hericium erinaceus has high nutritional value, a short growth cycle, and a small footprint, making it more environmentally friendly.

[0011] This invention uses frozen lion's mane mushrooms, which are then rehydrated and thawed. Compared to fresh lion's mane mushrooms, freezing extends their shelf life, prevents spoilage, and soaking in warm water and squeezing out excess water after freezing removes some of the bitterness. Compared to dried lion's mane mushrooms, fresh ones are plump and uniform in shape, with tender and delicate flesh and less bitterness. Rehydrated dried lion's mane mushrooms, however, have a significantly different texture; they are drier, yellowish in color, and their nutritional value is somewhat lost during the drying process. Frozen lion's mane mushrooms are chosen based on their texture, flavor, and nutritional value.

[0012] Furthermore, by weight percentage, the braising liquid comprises the following components: 1%–3% salt, 0.5%–3% white sugar, 0.3%–2.5% MSG, 0.3%–1.5% oyster sauce, 2%–8% dark soy sauce, 0.2%–2% star anise, 0.5%–3% cinnamon, 0.2%–3% bay leaves, 0.2%–2% black peppercorns, 0.2%–2% dried chili peppers, 0.5% beef tallow, and the balance being water.

[0013] Furthermore, in S2, before the base flavor is braised, the braising liquid is boiled over high heat for 5-20 minutes, then simmered over low heat for 20-50 minutes. After the braising liquid is cooled to room temperature, it is braised. The braising time for the base flavor is 2-12 hours.

[0014] Furthermore, in S2, the mass ratio of the Hericium erinaceus fruiting body to the brine is (5-30):100, preferably (5-25):100.

[0015] Furthermore, in S3, the frying temperature is 120-180℃, preferably 130-170℃, and the time is 1-6 minutes, preferably 1-5 minutes, so as to remove the mushroom flavor and internal moisture and fix the shape by low-temperature frying.

[0016] Furthermore, in S3, a sauce is applied before frying. The sauce can be black pepper sauce, curry sauce, salad dressing, etc.

[0017] Furthermore, in S3, a slice of steak-like material is obtained by cutting the side of the fruiting body before or after frying.

[0018] Furthermore, in S1, the thawing specifically involves rinsing the frozen monkey head mushroom with room temperature water and then thawing it in warm water at 30-50℃.

[0019] Furthermore, in S1, the mass ratio of water to food coloring in the aqueous solution is 1000:(5-1), preferably 1000:(4-1).

[0020] Furthermore, in S1, the staining temperature is 40-80℃, preferably 40-60℃, and the time is 30-200min.

[0021] Furthermore, the food coloring is one or more of red yeast rice powder, beetroot powder, and carmine.

[0022] The second aspect of the present invention provides a simulated steak based on the fruiting body of Hericium erinaceus prepared by the preparation method described in the first aspect.

[0023] The beneficial effects of this invention are:

[0024] This invention uses the fruiting body of Hericium erinaceus as raw material to prepare imitation steak. The fruiting body has abundant fibrous strands, which can better simulate meat fibers and provide a chewy texture. At the same time, it has a large number of umami amino acids that can provide a rich flavor experience.

[0025] Rehydrating, thawing, braising, and frying the fruiting bodies of Hericium erinaceus can remove most of the bitterness of the mushrooms, resulting in a better flavor compared to plant-based steaks and Hericium erinaceus steaks that are not rehydrated, thawed, or fried.

[0026] Hericium erinaceus has a short growth cycle, requires little land, and is environmentally friendly; at the same time, it is rich in nutrients and can provide diverse nutrition for consumers with gluten-free diets. Attached Figure Description

[0027] Figure 1 This invention relates to the preparation process of a simulated steak based on the fruiting body of Hericium erinaceus.

[0028] Figure 2 This invention relates to a cross-section of a simulated steak based on the fruiting body of a lion's mane mushroom. Figure 1 ;

[0029] Figure 3 This invention relates to a cross-section of a simulated steak based on the fruiting body of a lion's mane mushroom. Figure 2 ;

[0030] Figure 4 This invention relates to the transverse tear surface of a simulated steak based on the fruiting body of Hericium erinaceus. Figure 1 ;

[0031] Figure 5 This invention relates to the transverse tear surface of a simulated steak based on the fruiting body of Hericium erinaceus. Figure 2 ;

[0032] Figure 6 This is a comparison diagram of the textural properties of embodiments and comparative examples of the present invention;

[0033] Figure 7 This is the total ion chromatogram obtained from the analysis of Hericium erinaceus fruiting bodies;

[0034] Figure 8 This is the total ion chromatogram obtained from the analysis of a steak made from monkey head mushroom. Detailed Implementation

[0035] The present invention will be further described below with reference to the accompanying drawings and specific embodiments, so that those skilled in the art can better understand and implement the present invention. However, the embodiments described are not intended to limit the present invention.

[0036] Example 1

[0037] (1) After the fruiting bodies of the monkey head mushroom are frozen, they are taken out of the freezing area, rinsed with cold water, soaked in warm water to thaw until there is no hard core, and then squeezed to remove excess water.

[0038] (2) Add red yeast rice powder to warm water, keep it at a constant temperature of 60℃ in a water bath, stir to dissolve, add the fruiting body of Hericium erinaceus for soaking and staining, and the staining time is 120 minutes. The mass ratio of water to red yeast rice powder is 1000:1.

[0039] (3) Squeeze out excess water, prepare the braising liquid, bring it to a boil over high heat for 10 minutes, then simmer over low heat for 30 minutes. Soak the monkey head mushrooms in the braising liquid for base flavoring. The braising liquid recipe is as follows: 3% salt, 3% sugar, 2.5% MSG, 1.5% oyster sauce, 2% dark soy sauce, 0.2% star anise, 3% cinnamon, 3% bay leaves, 2% black peppercorns, 2% dried chili peppers, 0.5% beef tallow, and the remainder is water. The mass ratio of monkey head mushrooms to braising liquid is 30:100, and the braising time is 2 hours.

[0040] (4) After braising, remove excess braising liquid and deep-fry the monkey head mushroom at 170℃ for 2 minutes to remove the mushroom flavor and internal moisture and fix its shape.

[0041] (5) After removing the oil and coating with sauce, pan-fry until the surface is slightly charred. Then, cut the fruiting body from the side to obtain the above-mentioned imitation steak product. The preparation process of the imitation steak is as follows: Figure 1 As shown, the imitation steak slices resemble steak in appearance, such as... Figure 2 and Figure 3 As shown.

[0042] Example 2

[0043] (1) After the fruiting bodies of the monkey head mushroom are frozen, they are taken out of the freezing area, rinsed with cold water, soaked in warm water to thaw until there is no hard core, and then squeezed to remove excess water.

[0044] (2) Add red yeast rice powder to warm water, keep it at a constant temperature of 50℃ in a water bath, stir to dissolve, add the fruiting body of Hericium erinaceus for soaking and staining, and the staining time is 30 minutes. The mass ratio of water to red yeast rice powder is 1000:2.5.

[0045] (3) Squeeze out excess water, prepare the braising liquid, bring it to a boil over high heat for 10 minutes, then simmer over low heat for 30 minutes. Soak the monkey head mushrooms in the braising liquid for base flavoring. The braising liquid recipe is as follows: 2% salt, 2% white sugar, 1.5% MSG, 1.0% oyster sauce, 3.5% dark soy sauce, 0.8% star anise, 1.5% cinnamon, 1.5% bay leaves, 1.0% black peppercorns, 1.0% dried chili peppers, 0.5% beef tallow, and the remainder is water. The mass ratio of monkey head mushrooms to braising liquid is 15:100, and the braising time is 6 hours.

[0046] (4) After braising, remove excess braising liquid and deep-fry the monkey head mushroom at 150℃ for 4 minutes to remove the mushroom flavor and internal moisture and fix its shape.

[0047] (5) Remove the oil, coat with sauce and fry directly until the surface is slightly browned, then cut from the side of the fruiting body to obtain the above-mentioned imitation steak product.

[0048] Example 3

[0049] (1) After the fruiting bodies of the monkey head mushroom are frozen, they are taken out of the freezing area, rinsed with cold water, soaked in warm water to thaw until there is no hard core, and then squeezed to remove excess water.

[0050] (2) Add red yeast rice powder to warm water, keep it at a constant temperature of 40℃ in a warm water bath, stir to dissolve, add the fruiting body of Hericium erinaceus for soaking and staining, and the staining time is 120 minutes. The mass ratio of water to red yeast rice powder is 1000:3.

[0051] (3) Squeeze out excess water, prepare the braising liquid, bring it to a boil over high heat for 10 minutes, then simmer over low heat for 30 minutes. Soak the monkey head mushrooms in the braising liquid for base flavoring. The braising liquid recipe is as follows: 1% salt, 0.5% white sugar, 0.5% MSG, 0.5% oyster sauce, 5% dark soy sauce, 2% star anise, 0.5% cinnamon, 0.5% bay leaves, 0.3% black peppercorns, 0.5% dried chili peppers, 0.5% beef tallow, and the remainder is water. The mass ratio of monkey head mushrooms to braising liquid is 5:100, and the braising time is 12 hours.

[0052] (4) After braising, remove excess braising liquid and deep-fry the monkey head mushroom at 130℃ for 6 minutes to remove the mushroom flavor and internal moisture and fix its shape.

[0053] (5) Remove the oil, coat with sauce and fry directly until the surface is slightly browned, then cut from the side of the fruiting body to obtain the above-mentioned imitation steak product.

[0054] Comparative Example 1

[0055] This comparative study uses commercially available plant-based steak.

[0056] Comparative Example 2

[0057] This comparison uses commercially available steaks.

[0058] Comparative Example 3

[0059] The difference between this comparative example and Example 2 is that fresh Hericium erinaceus was selected and dyed directly without freezing and thawing, while other steps remained unchanged.

[0060] Comparative Example 4

[0061] This comparative study uses fresh monkey head mushrooms, which are marinated with seasonings and then pan-fried to prepare a mock steak.

[0062] Test case

[0063] 1. Sensory evaluation of vegetarian steak

[0064] A sensory evaluation panel of 12 food professionals with relevant technical training was formed to assess the sensory characteristics of the surrogate steak based on color (10%), appearance (10%), aroma (20%), and texture (50%). The specific scoring criteria are shown in Table 1.

[0065] Table 1

[0066]

[0067] Sensory evaluations were performed on the vegetarian steaks of Example 2 and Comparative Examples 1, 3, and 4, and the results are shown in Table 2:

[0068] Table 2

[0069] Color form odor taste Total Score Example 2 8 15 14 45 82 Comparative Example 1 6 11 12 28 57 Comparative Example 3 6.5 17 8 43 74.5 Comparative Example 4 6 15 5 25 51

[0070] As shown in Table 2, the Hericium erinaceus imitation steak of Example 1 of this invention has a higher overall sensory score than the plant-based steak in the comparative example. This is mainly reflected in the following aspects: In terms of morphology, from the side cut and cross-tear surface, compared to the fibrous texture of the plant-based steak after extrusion and puffing, the original fibrous filaments of Hericium erinaceus are more like real muscle fibers. (Reference) Figure 4 and Figure 5 Regarding the aroma, the present invention, through rehydration and thawing, and simple braising, removes and masks the mushroom flavor to some extent, and further removes the mushroom flavor through a low-temperature frying process; while Comparative Example 1 requires the addition of a variety and a large amount of flavorings and spices to mask the beany smell, but the effect is not good; Comparative Example 3 uses different raw materials than Example 2. Comparative Example 3 uses fresh monkey head mushrooms, without warm water thawing and squeezing out the water steps, so the bitterness of the mushrooms is not initially removed, and the fresh fruiting bodies are full in structure and have poor water absorption, which will affect the coloring effect and the penetration of the braising sauce flavor. The color and flavor of the imitation steak are relatively poor, and the overall presentation of the final product is not as good as that of frozen monkey head mushrooms; Comparative Example 4 is directly fried after marinating, without soaking, braising and frying to remove bitterness, so the mushroom flavor is obvious and it cannot present a meat-like flavor.

[0071] This invention requires only rehydration and thawing, simple braising, and low-temperature frying to mask the mushroom flavor and simulate the basic flavor of meat. Compared to plant-based steak, the process is simpler, the formula is easier, and the ingredients are healthier. From a texture perspective, plant-based steak is firmer and lacks the tenderness and juiciness of real steak. From a raw material selection perspective, frozen Hericium erinaceus mushrooms have higher water absorption than fresh ones, which is beneficial for dyeing, flavoring, and removing the mushroom flavor. Because this Hericium erinaceus imitation steak is made from a "meat-like" mushroom, it inherently has a meaty texture. Furthermore, its structure consists of fine fibrous fibers, making its texture far superior to plant-based steak, essentially simulating the chewing texture of steak.

[0072] 2. Texture property analysis

[0073] The textural properties analysis method was as follows: Samples were cut into 2*2*1cm cubes, and the hardness, elasticity, cohesiveness, and chewiness of the samples were measured using the TPA mode of the TA.XT.Plus texture analyzer and a P / 36R probe. Specific parameters were set as follows: Pre-test speed was 1 mm / s. -1 The test speed is 1 mm·s -1 The speed after testing was 2 mm·s. -1 The trigger force was 0.049N, the deformation degree was 50%, and the two chewing modes were used. Each group of samples was tested 10 times. The maximum value and the two minimum values ​​were removed and the average value was used for significance analysis.

[0074] Texture properties of steaks from Examples 3 and 1-2 of the present invention were tested after simultaneous pan-frying. Specific results are as follows: Figure 6 As shown, compared to commercially available steak, the imitation steak made from lion's mane mushroom has lower overall textural properties. Its hardness and chewiness are weaker than commercially available steak, but its elasticity and cohesion are almost the same. After cooking, the texture of lion's mane mushroom is softer than beef, but this also gives it a tender taste. However, the plant-based steak in Comparative Example 1 has significantly higher hardness and chewiness. Its hardness is four times that of commercially available steak, and its chewiness is five times that of commercially available steak. It is too tough overall, requires more effort to chew, and lacks tenderness and moisture, which is quite different from commercially available steak. Comparing the imitation steak made from lion's mane mushroom in Example 3 and the plant-based steak in Comparative Example 1 with the commercially available steak in Comparative Example 2, the textural properties and chewing texture of the imitation steak made from lion's mane mushroom in this invention are closer to those of commercially available steak.

[0075] 3. Flavor determination

[0076] Transfer 1g of sample into a 15mL extraction bottle and seal quickly. Age the SPME extraction fiber head at 250℃ until no impurity peaks are observed at the GC-MS inlet. Place the sample bottle on a solid-phase microextraction apparatus and set the temperature to 80℃. Preheat the sample bottle in the extraction apparatus for 15 min. With the extraction head approximately 1.0 cm above the sample surface, perform headspace extraction for 40 min. Desorption is performed at 250℃ for 3 min, followed by sample injection analysis. The initial temperature is 40℃, held for 2 min, then increased to 230℃ at a rate of 5℃ / min and held for 10 min. The vaporization chamber temperature is 250℃; the transfer line temperature is 240℃; the carrier gas is He; the carrier gas flow rate is 1.0 mL / min; and the process is splitless.

[0077] Qualitative analysis: The detected components were qualitatively analyzed using the MS database NIST11 and retention time; Quantitative analysis: The area normalization method was used, which calculates the quantitative result as the percentage of the peak area of ​​the identified component relative to the sum of the peak areas of all identified components. The formula is as follows:

[0078]

[0079] Where: Ci—content of a specific identified component, %;

[0080] Ai — the peak area corresponding to a specific identified component;

[0081] n represents the total number of identified components.

[0082] The volatile components of the fruiting bodies of Hericium erinaceus and the Hericium erinaceus-based steak of Example 2 were analyzed by headspace solid phase extraction / gas chromatography-mass spectrometry. Figure 7 and Figure 8The total ion chromatograms obtained from the analysis of Hericium erinaceus fruiting bodies and Hericium erinaceus imitation steak are shown below. After spectral library search and retention index analysis, a total of 200 volatile components were finally identified in the Hericium erinaceus fruiting body sample and 137 volatile components in the Hericium erinaceus imitation steak. After comparison, it was found that only 46 volatile substances were repeated between the Hericium erinaceus imitation steak and the Hericium erinaceus fruiting body (due to the large amount of data, they are not listed here). Table 3 lists 26 mushroom flavor volatile components with an area percentage >0.1% in the Hericium erinaceus imitation steak. The analysis of volatile flavor components of Hericium erinaceus by solid-phase microextraction / gas chromatography-mass spectrometry (Le Zhixin (2015). Food Industry) reveals the main flavor compounds in Hericium erinaceus. According to Table 3, the relative contents of acetic acid, butyric acid, valeric acid, and dimethyl sulfone decreased after processing, while the relative contents of trimethylbutyraldehyde, dimethylbutyraldehyde, and ethyl acetate increased. Hydrocarbon compounds did not contribute significantly to the flavor and are not compared here. Dimethyl sulfone is the main sulfur-containing compound in Hericium erinaceus. Although its content is not high, its low aroma threshold directly affects the overall flavor. Data shows that its content decreased from 0.93 to 0.16 after processing. Other typical mushroom flavor compounds such as 1-octen-3-one, 1-octen-3-ol, and dimethyl disulfide were absent in Hericium erinaceus-based steak, indicating a significant weakening of the mushroom flavor. Meanwhile, the content of trimethylbutyraldehyde, a pleasant flavor compound with fruity and nutty aromas, increased. Volatile component analysis showed that the processing technology of the present invention has a good effect on reducing and removing the mushroom flavor, laying a good foundation for the subsequent simulation of meat-like flavor.

[0083] Table 3

[0084]

[0085]

[0086] In summary, this invention uses Hericium erinaceus fruiting bodies as raw material to prepare a simulated steak. The fruiting bodies have abundant fine fibers, which can effectively simulate meat fibers and provide a chewy texture. At the same time, they contain a large number of umami amino acids, which can provide a rich flavor experience. Rehydrating, thawing, braising, and frying Hericium erinaceus fruiting bodies can remove most of the bitterness of the mushroom, resulting in a better flavor compared to plant-based steaks and Hericium erinaceus steaks that have not undergone rehydration, thawing, or frying.

[0087] The above-described embodiments are merely preferred embodiments provided to fully illustrate the present invention, and the scope of protection of the present invention is not limited thereto. Equivalent substitutions or modifications made by those skilled in the art based on the present invention are all within the scope of protection of the present invention. The scope of protection of the present invention is defined by the claims.

Claims

1. A method for preparing a simulated steak based on the fruiting body of Hericium erinaceus, characterized in that, Includes the following steps: S1. Take frozen monkey head mushrooms and thaw them; the thawing process specifically involves rinsing the frozen monkey head mushrooms with room temperature water and then soaking them in warm water at 30-50℃ to thaw them. S2. After squeezing out the water from the thawed Hericium erinaceus fruiting bodies, place them in an aqueous solution of food coloring for dyeing. S3. After squeezing out the moisture from the dyed monkey head mushroom fruiting bodies, place them in the braising liquid for base flavoring. S4. Deep-fry and pan-fry the marinated Hericium erinaceus fruiting bodies to obtain a steak based on Hericium erinaceus fruiting bodies.

2. The method for preparing imitation steak based on Hericium erinaceus fruiting bodies as described in claim 1, characterized in that, The braising liquid comprises the following components by weight percentage: 1%~3% salt, 0.5%~3% white sugar, 0.3%~2.5% MSG, 0.3%~1.5% oyster sauce, 2%~8% dark soy sauce, 0.2%~2% star anise, 0.5%~3% cinnamon, 0.2%~3% bay leaves, 0.2%~2% black peppercorns, 0.2%~2% dried chili peppers, 0.5% beef tallow, and the balance being water.

3. The method for preparing imitation steak based on Hericium erinaceus fruiting bodies as described in claim 1, characterized in that, In S3, before braising, the braising liquid is boiled over high heat for 5-20 minutes, then simmered over low heat for 20-50 minutes, and then braised for 2-12 hours after the braising liquid has cooled to room temperature.

4. The method for preparing imitation steak based on Hericium erinaceus fruiting bodies as described in claim 1, characterized in that, In S3, the mass ratio of the fruiting body of the monkey head mushroom to the brine is (5-30):

100.

5. The method for preparing imitation steak based on Hericium erinaceus fruiting bodies as described in claim 1, characterized in that, In S4, the frying temperature is 120-180℃.

6. The method for preparing imitation steak based on Hericium erinaceus fruiting bodies as described in claim 1, characterized in that, In S2, the mass ratio of water to food coloring in the aqueous solution is 1000:(5-1).

7. The method for preparing imitation steak based on Hericium erinaceus fruiting bodies as described in claim 1, characterized in that, In S2, the staining temperature is 40-80℃.

8. The method for preparing imitation steak based on Hericium erinaceus fruiting bodies as described in claim 1, characterized in that, The food coloring is one or more of red yeast rice powder, beetroot powder, and carmine.

9. A simulated steak based on Hericium erinaceus fruiting body prepared by the preparation method according to any one of claims 1-8.

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