Plant beef tendon with real beef tendon appearance texture and taste and manufacturing method thereof
By using soy protein and specific processes to make plant beef tendons, the problems of difficult digestion of traditional beef tendon meat and environmental burden on beef breeding industry are solved, and the texture and taste of plant beef tendons and animal beef tendons are achieved, and environmental and production costs are reduced.
Patent Information
- Application Number
- CN202411809624.8
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-10
- Publication Date
- 2025-03-04
AI Technical Summary
Traditional beef tendon meat is difficult to digest and cook for a long time, and the beef breeding industry has problems such as high environmental burden and veterinary drug residues.
Soy protein is used to replace animal protein, and plant beef tendons with real appearance texture and taste are made through specific formulas and processes (including dyeing, pickling, dehydration and drying, mixing, mixing with one-time mixing, molding and shaping, steaming and dicing, etc.).
The closeness between plant cattle tendons and animal cattle tendons in hardness, elasticity, chewability, cohesion, resilience and juice release is achieved, reducing greenhouse gas emissions and production costs, while improving food safety and health.
Smart Images
Figure CN119547847A_ABST
Abstract
Description
Technical Field
[0001] The present invention relates to the technical field of plant meat, and in particular to a plant beef tendon having the appearance, texture and taste of a real beef tendon and a preparation method thereof. Background Art
[0002] At present, beef tendon is a common food with a long history of consumption in China. It is loved by diners because of its firm meat and rich fascia. After stewing, it has both the tenderness of meat and the elasticity and chewiness of tendons, which can bring a rich taste. At the same time, beef tendon contains a large amount of high-quality protein, heme iron, zinc and other nutrients, which is an important source of nutritional supplements for the human body. Therefore, beef has been a good tonic since ancient times.
[0003] However, beef tendons also have some disadvantages. For example, although the fascia in beef tendons can bring a rich taste, it is relatively difficult to digest, so it is easy to cause indigestion for the elderly and young children with weak digestive functions; beef tendons are hard and have more fascia, and need to be stewed and cooked for a long time before they become soft and palatable, but this not only causes energy waste and increases greenhouse gas emissions, but is also a challenge for office workers who have a fast pace of life and do not have a lot of time to cook food. At the same time, the beef farming industry is a resource-intensive industry. Its production process consumes a lot of water, feed and land resources, and discharges a lot of sewage containing livestock feces and greenhouse gases such as methane, which puts a certain burden on the surrounding environment; in addition, in pursuit of efficiency, the beef farming industry usually has a high stocking density. In order to avoid the occurrence of group infectious diseases, most of them will add antibiotics to the feed as a preventive measure, so most beef cannot avoid the problem of veterinary drug residues.
[0004] Soybeans also contain a lot of high-quality protein and dietary fiber that is lacking in animal meat, and do not have the cholesterol found in meat. In terms of environmental protection, soybeans belong to the planting industry, and the water and land resources required are far less than those of animal husbandry. At the same time, greenhouse gas emissions are also far less than animal husbandry. Therefore, it is necessary to develop a plant-based beef tendon with the appearance and taste of real beef tendon. Summary of the invention
[0005] The purpose of the present invention is to provide a plant beef tendon with the appearance, texture and taste of real beef tendon and a production method thereof, aiming to improve the problems that animal beef tendon meat is difficult to digest, takes a long time to cook, and has a large amount of waste in the meat source industry, and replaces animal protein with soy protein, and has the appearance, texture and taste of real beef tendon.
[0006] In order to achieve the above object, the present invention provides a plant beef tendon having the appearance, texture and taste of real beef tendon, characterized in that the finished product comprises the following raw materials in parts by weight based on 100 parts of the total weight of the finished product:
[0007] 15-25 parts of soy protein, 5-7 parts of curdlan, 1.2-2 parts of egg white powder, 0.4-0.8 parts of beef stew flavor sauce, 0.12-0.2 parts of braised beef tendon oil flavor, 0.6-0.8 parts of beef flavor, 0.5-1.0 parts of compound colorant, 0.8-1.2 parts of dark soy sauce, 0.2-0.4 parts of food masking flavor, 0.002-0.004 parts of refined red yeast rice, 0.9-1.3 parts of salt, 0.06-0.09 parts of MSG, and the rest is water.
[0008] The present invention also provides a method for preparing plant beef tendon with the appearance, texture and taste of real beef tendon, comprising:
[0009] Step S10, dyeing and pickling: the pre-stretched soy protein is pickled and colored with a compound colorant and dark soy sauce, and the pickling time is 1.5 hours to 4 hours;
[0010] Step S20, dehydration and drying: dehydrate the dyed soybean fibrous protein in a centrifuge at a speed of 800 r / min to 1500 r / min for 60s to 180s, then spread it evenly on a sieve, and then put it in an oven and blow dry it at a temperature of 50° C. to 70° C. for 30min to 60min to obtain the fibrous protein;
[0011] Step S30, primary mixing: mixing the dried fibrous protein with the pre-prepared emulsion in a ratio of 1: (1.5-2.0) in a mixer at a speed of 100 r / min-500 r / min for 3-5 min, and then standing for 5-15 h to obtain a fibrous protein mixture;
[0012] Step S40, secondary mixing: mixing the standing fibrous protein mixture and the pre-prepared beef tendon emulsion in a mixer at a speed of 10 r / min to 80 r / min for 30s to 180s according to a ratio of the dry weight of the fibrous protein mixture to the beef tendon emulsion of 1: (1 to 1.5) to obtain a filling;
[0013] Step S50, molding and shaping: packing the mixed fillings into bags with a weight of 75 g to 150 g per bag or packing them into casings and vacuum molding them to obtain vegetable beef tendon blocks;
[0014] Step S60, steaming and cutting into pieces: steam the bagged and shaped vegetable beef tendon pieces at a temperature of 90° C. to 100° C. for 45 to 75 minutes, then cool them, and finally cut them into pieces for packaging.
[0015] In a preferred embodiment, in step S10, the step of unraveling the soybean protein comprises:
[0016] Rehydration of fibrous protein: Use cold water at 0℃ to 4℃, and soak the fibrous soy protein in a ratio of 1:2 to 1:3 for 20min to 120min, until there is no hard core in the center of the fibrous protein;
[0017] Dehydration of fibrous protein: Dehydrate the rehydrated fibrous protein using a centrifuge at a speed of 800 r / min to 1500 r / min for 60 s to 180 s, until no obvious water flows out of the fibrous protein when it is squeezed;
[0018] Spinning of fibrous protein: the dehydrated fibrous protein is placed in a spinning machine and spun at a speed of 500 r / min to 3000 r / min for 60s to 180s until the fibrous protein becomes loose and thick filaments.
[0019] In a preferred embodiment, in step S30, the emulsion preparation step includes:
[0020] In a chopper, add 30-40 parts of cold water at a temperature of 0-6°C, 2-4 parts of curdlan, 1-1.8 parts of egg white powder, 0.002-0.004 parts of refined red yeast rice, 0.25-0.45 parts of consommé beef flavor sauce, 0.02-0.06 parts of braised beef tendon oil flavor, 0.1-0.2 parts of food masking flavor, 0.35-0.55 parts of beef flavor, 0.7-1.1 parts of dark soy sauce, 0.55-0.75 parts of salt, and 0.05-0.09 parts of monosodium glutamate, then chop and mix at a speed of 2000-2500 r / min for 3-4 minutes until the solution is uniform.
[0021] In a preferred embodiment, in step S40, the steps of preparing the beef tendon emulsion include:
[0022] In a chopper, add 20-30 parts of cold water at a temperature of 0-6°C, 2.5-3.5 parts of curdlan, 0.2-0.5 parts of egg white powder, 0.2-0.4 parts of consommé beef flavor sauce, 0.1-0.18 parts of braised beef tendon oil flavor, 0.08-0.12 parts of food masking flavor, 0.25-0.45 parts of beef flavor, and 0.3-0.5 parts of salt, then chop at a speed of 1500-2000 r / min for 2-3 min.
[0023] The plant beef tendon with the appearance, texture and taste of real beef tendon provided by the present invention has no obvious differences in the texture data of hardness, elasticity, chewiness, cohesion and resilience compared with traditional animal beef tendon, indicating that the plant beef tendon has the same meaty feel as animal beef tendon; in addition, the juice release test shows that there is no obvious difference in juice release between the two, indicating that the plant beef tendon has the same juicy characteristics as animal beef tendon meat, achieving the effect of replacing animal beef tendon with plant beef tendon, and replacing animal meat with soy protein, the protein source industry has low greenhouse gas emissions, lower production costs, and is beneficial to consumer health. BRIEF DESCRIPTION OF THE DRAWINGS
[0024] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings required for use in the embodiments are briefly introduced below. It should be understood that the following drawings only show certain embodiments of the present invention and therefore should not be regarded as limiting the scope. For ordinary technicians in this field, other related drawings can be obtained based on these drawings without creative work.
[0025] Figure 1 A flow chart of a method for preparing plant beef tendon having the appearance, texture and taste of real beef tendon provided by the present invention;
[0026] Figure 2 This is a complete picture of the finished product of the plant beef tendon produced by the production method of the present invention;
[0027] Figure 3 The overall picture of the finished product of the existing animal beef tendon;
[0028] Figure 4 for Figure 2 A partial enlarged schematic diagram of the bovine tendon of the plant shown;
[0029] Figure 5 for Figure 3 Schematic diagram of a partial enlargement of the bovine tendon of the animal shown. DETAILED DESCRIPTION
[0030] In order to make the purpose, technical solution and beneficial technical effect of the present invention clearer, the present invention is further described in detail below in conjunction with the accompanying drawings and specific implementation methods. It should be understood that the specific implementation methods described in this specification are only for explaining the present invention, not for limiting the present invention.
[0031] It should also be understood that the terms used in this specification of the present invention are only for the purpose of describing specific embodiments and are not intended to limit the present invention. As used in the specification of the present invention and the appended claims, unless the context clearly indicates otherwise, the singular forms "a", "an" and "the" are intended to include plural forms.
[0032] It should be further understood that the term "and / or" used in the present description and the appended claims refers to any and all possible combinations of one or more of the associated listed items, and includes these combinations.
[0033] In an embodiment of the present invention, a plant beef tendon with the appearance, texture and taste of a real beef tendon is provided, which is used to replace traditional animal meat with soy protein. Accordingly, there are no risks such as high environmental burden and veterinary drug residues in traditional livestock and poultry farming. At the same time, the plant beef tendon has the appearance, texture and taste characteristics of animal beef tendon, which can realize the replacement of animal beef tendon with plant beef tendon and has a high market prospect.
[0034] Specifically, based on the total weight of 100 parts of the finished product, the following raw materials are included in weight parts: 15-25 parts of soy protein, 5-7 parts of curdlan, 1.2-2 parts of egg white powder, 0.4-0.8 parts of stewed beef flavor sauce, 0.12-0.2 parts of braised beef tendon oil flavor, 0.6-0.8 parts of beef flavor, 0.5-1.0 parts of compound colorant, 0.8-1.2 parts of dark soy sauce, 0.2-0.4 parts of food masking flavor, 0.002-0.004 parts of refined red yeast rice, 0.9-1.3 parts of salt, 0.06-0.09 parts of monosodium glutamate, and the rest is water.
[0035] The consommé beef flavored seasoning sauce here refers to a seasoning sauce or seasoning packet that can produce the consommé beef flavor based on mainstream cognition on the market. Dark soy sauce refers to ordinary dark soy sauce that is common on the market based on mainstream cognition, such as the dark soy sauce brand product with the highest market share at present.
[0036] The present invention also provides a method for preparing plant beef tendon with the appearance, texture and taste of real beef tendon, which is used to prepare juicy plant beef tendon according to the above formula ratio. Figure 1 As shown, the manufacturing method includes steps S10-S60.
[0037] Before executing step S10, the method further includes the steps of untangling soybean protein, preparing an emulsion, and preparing an emulsion of beef tendon.
[0038] Specifically, the steps of unraveling the soy fibrous protein include: rehydrating the fibrous protein, dehydrating the fibrous protein and unraveling the fibrous protein.
[0039] Rehydration of fibrous protein: Use cold water at 0℃ to 4℃, and soak the fibrous soy protein in a ratio of 1:2 to 1:3 for 20min to 120min, until there is no hard core in the center of the fibrous protein;
[0040] Dehydration of fibrous protein: Dehydrate the rehydrated fibrous protein using a centrifuge at a speed of 800 r / min to 1500 r / min for 60 s to 180 s, until no obvious water flows out of the fibrous protein when it is squeezed;
[0041] Spinning of fibrous protein: the dehydrated fibrous protein is placed in a spinning machine and spun at a speed of 500 r / min to 3000 r / min for 60s to 180s until the fibrous protein becomes loose and thick filaments.
[0042] The preparation steps of the emulsion include: adding 30-40 parts of cold water at a temperature of 0-6°C, 2-4 parts of curdlan, 1-1.8 parts of egg white powder, 0.002-0.004 parts of refined red yeast rice, 0.25-0.45 parts of beef stew flavor sauce, 0.02-0.06 parts of braised beef tendon oil flavor, 0.1-0.2 parts of food masking flavor, 0.35-0.55 parts of beef flavor, 0.7-1.1 parts of dark soy sauce, 0.55-0.75 parts of salt, and 0.05-0.09 parts of monosodium glutamate into a chopping machine, and then chopping and mixing at a speed of 2000r / min-2500r / min for 3min-4min until the solution is uniform.
[0043] The preparation steps of beef tendon emulsion include: adding 20 to 30 parts of cold water at a temperature of 0°C to 6°C, 2.5 to 3.5 parts of curdlan, 0.2 to 0.5 parts of egg white powder, 0.2 to 0.4 parts of consommé beef flavor sauce, 0.1 to 0.18 parts of braised beef tendon oil flavor, 0.08 to 0.12 parts of food masking flavor, 0.25 to 0.45 parts of beef flavor, and 0.3 to 0.5 parts of salt into a chopper, and then chopping at a speed of 1500 r / min to 2000 r / min for 2 minutes to 3 minutes.
[0044] Step S10, dyeing and pickling: the pre-stretched soy protein is pickled and colored using a compound colorant and dark soy sauce, and the pickling time is 1.5 hours to 4 hours.
[0045] Step S20, dehydration and drying: the dyed soybean fibrous protein is dehydrated in a centrifuge at a speed of 800r / min to 1500r / min for 60s to 180s, then evenly spread on a sieve, and then placed in an oven for drying at a temperature of 50°C to 70°C for 30min to 60min to obtain fibrous protein (TVP). The drying may be carried out at a medium wind speed of the oven.
[0046] Step S30, primary mixing: the dried fibrous protein and the pre-prepared emulsion are mixed in a mixer at a speed of 100 r / min to 500 r / min for 3 min to 5 min in a ratio of 1: (1.5 to 2.0), and then allowed to stand for 5 h to 15 h to obtain a fibrous protein mixture.
[0047] Step S40, secondary mixing: the standing fibrous protein mixture and the pre-prepared beef tendon emulsion are mixed in a mixer at a speed of 10r / min~80r / min for 30s~180s in a ratio of 1:(1~1.5) of the dry weight of the fibrous protein mixture to the beef tendon emulsion to obtain the filling.
[0048] Step S50, molding and shaping: packing the mixed fillings into bags with a weight of 75 g to 150 g per bag or packing them into casings and vacuum molding to obtain vegetable beef tendon blocks.
[0049] Step S60, steaming and cutting into pieces: steam the bagged and shaped vegetable beef tendon pieces at a temperature of 90° C. to 100° C. for 45 to 75 minutes, then cool them, and finally cut them into pieces for packaging.
[0050] Furthermore, after packaging, the inner packaging bag is printed with the production date and bagged according to the product specifications. Among them, it is required to be neatly stacked and beautiful; after sealing, the airtightness is good.
[0051] In order to further illustrate the various parameters of the plant beef tendon provided by the present invention, the following will demonstrate it by combining a plurality of specific embodiments to conduct sensory evaluation and texture data detection on the test samples.
[0052] Embodiment 1:
[0053] 15 parts of soy protein, 5 parts of curdlan, 1.2 parts of egg white powder, 0.4 parts of beef stew flavor sauce, 0.12 parts of braised beef tendon oil flavor, 0.6 parts of beef flavor, 0.5 parts of compound colorant, 0.9 parts of dark soy sauce, 0.2 parts of food masking flavor, 0.002 parts of refined red yeast rice, 0.9 parts of salt, 0.06 parts of MSG, and the rest is water.
[0054] Embodiment 2:
[0055] 25 parts of soy protein, 7 parts of curdlan, 2 parts of egg white powder, 0.8 parts of beef stew flavor sauce, 0.2 parts of braised beef tendon oil flavor, 0.8 parts of beef flavor, 1.0 parts of compound colorant, 1.2 parts of dark soy sauce, 0.4 parts of food masking flavor, 0.004 parts of refined red yeast rice, 1.3 parts of salt, 0.09 parts of MSG, and the rest is water.
[0056] Embodiment 3:
[0057] 18 parts of soy protein, 5 parts of curdlan, 2 parts of egg white powder, 0.5 parts of beef stew flavor sauce, 0.15 parts of braised beef tendon oil flavor, 0.8 parts of beef flavor, 0.7 parts of compound colorant, 1.1 parts of dark soy sauce, 0.2 parts of food masking flavor, 0.004 parts of refined red yeast rice, 1.1 parts of salt, 0.07 parts of MSG, and the rest is water.
[0058] Embodiment 4:
[0059] 20 parts of soy protein, 6 parts of curdlan, 1.5 parts of egg white powder, 0.6 parts of beef stew flavor sauce, 0.16 parts of braised beef tendon oil flavor, 0.7 parts of beef flavor, 0.75 parts of compound colorant, 1 part of dark soy sauce, 0.3 parts of food masking flavor, 0.003 parts of refined red yeast rice, 1.1 parts of salt, 0.075 parts of MSG, and the rest is water.
[0060] (1) Sensory evaluation: According to the ratio of each embodiment above and the same process parameters (here is the median value of each process parameter), multiple pieces of plant beef tendons are made and numbered randomly. At the same time, 50 evaluators are selected to form an evaluation team to evaluate the samples. Before the evaluation, the evaluators are given evaluation training so that they can evaluate objectively without mixing personal emotions; during the evaluation process, avoid discussion; before the test, avoid contact with strong-smelling items, such as smoking, chewing gum, eating food, etc. and use odorous cosmetics and detergents; the evaluators should also be required to wipe off lipstick, avoid heavy makeup, and not wash hands with odorous soap. Then the plant beef tendons are provided to the evaluators in an unknown order for objective evaluation. The sensory evaluation sensory test scoring standards are shown in Table 1 below, and the average score of the 50 evaluators is shown in Table 2 below.
[0061] Table 1: Sensory test scoring criteria
[0062]
[0063]
[0064] Table 2: Average sensory scores
[0065] sample Color and shape taste Taste Organization Status Example 1 8.5 8.6 8.7 8.5 Example 2 8.8 9.0 8.9 8.7 Example 3 9.1 9.2 9.1 9.2 Example 4 9.3 9.2 9.3 9.4
[0066] In summary, it can be seen from the sensory scores that the comprehensive scores of Example 4 are the highest, that is, the formula of Example 4 is the best formula.
[0067] (2) Texture comparison:
[0068] According to the best formula selected by the sensory results, plant beef tendon was prepared, and then a piece of ordinary animal beef tendon was taken from the market. The plant beef tendon and animal beef tendon were cut into 2cm*2cm*2cm cubes respectively, and each cube was numbered. In this experiment, 9 small pieces of plant beef tendon were taken and numbered plant beef tendon 01-09; 9 small pieces of animal beef tendon were taken and numbered animal beef tendon 01-09.
[0069] A texture analyzer (e.g., model: Shanghai Baosheng TA-touch) was used, using a gel test probe TA / 36, pressing down to deform by 50%, time: 2 sec, speed before test: 3.00 mm / s, test speed: 1.00 mm / s, speed after test: 1.00 mm / s, trigger force 5.00 gf. The comparative experimental results are shown in Table 3 below.
[0070] Table 3: Texture data of plant beef tendon and animal beef tendon
[0071] Name hardness elasticity Chewability Cohesion Responsiveness Hardness Springiness Chewiness Cohesiveness Resilience N N Plant beef tendon_01 71.3 0.7978 33.5 0.5017 0.0619 Plant beef tendon_02 70 0.7773 33.3 0.5558 0.0677 Plant beef tendon_03 70 0.7947 33.4 0.5434 0.0651 Plant beef tendon_04 71.2 0.7983 31.2 0.5314 0.0618 Plant beef tendon_05 72 0.773 34.4 0.5495 0.0668 Plant beef tendon_06 72.5 0.7568 34.3 0.5578 0.074 Plant beef tendon_07 70.5 0.7528 31 0.5313 0.0602 Plant beef tendon_08 72.4 0.8159 34.8 0.5475 0.0625 Plant beef tendon_09 72.2 0.779 33.7 0.5322 0.0796 Average 71.34444444 0.782844444 33.28888889 0.538955556 0.066622222 Name hardness elasticity Chewability Cohesion Responsiveness Hardness Springiness Chewiness Cohesiveness Resilience N N Animal beef tendon_01 70.5 0.7714 33.8 0.5609 0.0725 Animal beef tendon_02 71.6 0.7779 33.1 0.5325 0.0708 Animal beef tendon_03 72.5 0.7701 32.8 0.5365 0.0653 Animal beef tendon_04 72.9 0.7813 32.8 0.5108 0.0657 Animal beef tendon_05 71.3 0.7866 32.9 0.5288 0.0632 Animal beef tendon_06 72.3 0.7604 33.5 0.526 0.0615 Animal beef tendon_07 70.3 0.7757 33.7 0.546 0.0609 Animal beef tendon_08 72.1 0.8263 33.3 0.5427 0.0702 Animal beef tendon_09 71.1 0.8257 32.3 0.5514 0.0674 Average 71.62222222 0.786155556 33.13333333 0.537288889 0.066388889 F-number 0.385 0.0995 0.1071 0.0479 0.00837 P-value 0.544 0.7565 0.7477 0.8296 0.928243
[0072] From the comparison of texture data of plant beef tendon and animal beef tendon in Table 3 above:
[0073] Hardness: The average values of plant beef tendon and animal beef tendon were 71.34 and 71.62 respectively. From the results of data difference analysis, the P value was 0.54 (>0.05), so there was no significant difference in hardness between animal beef tendon and plant beef tendon.
[0074] Elasticity: The average values of plant beef tendon and animal beef tendon were 0.783 and 0.786 respectively. From the results of data difference analysis, the P value was 0.7565 (>0.05), so there was no significant difference in elasticity between animal beef tendon and plant beef tendon.
[0075] Chewability: The average values of plant beef tendon and animal beef tendon were 33.29 and 33.13 respectively. From the results of data difference analysis, the P value was 0.7477 (>0.05), so there was no significant difference in chewability between animal beef tendon and plant beef tendon.
[0076] Cohesion: The average values of plant beef tendon and animal beef tendon were 0.5390 and 0.5373 respectively. From the results of data difference analysis, the P value was 0.8296 (>0.05), so there was no significant difference in cohesion between animal beef tendon and plant beef tendon.
[0077] Resilience: The average values of plant beef tendon and animal beef tendon were 0.067 and 0.066 respectively. From the results of data difference analysis, the P value was 0.9282 (>0.05), so there was no significant difference in cohesion between animal beef tendon and plant beef tendon.
[0078] Based on a comprehensive analysis of multiple dimensions including hardness, elasticity, chewiness, cohesion and resilience, there is no obvious difference in texture between plant beef tendon and animal beef tendon.
[0079] (3) Comparison of juice release:
[0080] According to the best formula screened by sensory results, several pieces of plant beef tendons were made, and then ordinary animal beef tendons in the market were taken. The plant beef tendons and animal beef tendons were cut into 2cm thick meat blocks and weighed, and 5 weighed glass fiber filter papers (diameter 90mm, thickness 0.3um) were laid under the meat blocks. The Shanghai Baosheng TA-touch texture analyzer was used, and the tablet test probe TA / 100 was used, with a downward deformation of 60%, a speed before the test: 3.00mm / s, a test speed: 1.00mm / s, a speed after the test: 1mm / s, and a trigger force of 5.00gf.
[0081] It should be noted that the juice release rate = ((weight of filter paper after compression (g) - weight of filter paper before compression (g)) / weight of meat slices (g); during the test, the thickness of the intestine segment needs to be measured using a vernier caliper, and the thickness tolerance range is ±5%. Among them, for samples with better juice release, the thickness of the glass filter paper needs to be increased according to the actual situation. The specific standard is that the last layer of filter paper is not obviously wet after the sample is compressed. The results of the juice release test are shown in Table 4.
[0082] Table 4: Juice release test results
[0083] Sample name Sample weight Filter paper weight before pressing Weight of filter paper after pressing Juice release rate Animal beef tendon1 27.984 1.516 1.923 1.45％ Animal beef tendon2 25.951 1.521 1.901 1.46％ Animal beef tendon3 24.112 1.518 1.873 1.47％ Animal beef tendon 4 23.039 1.515 1.851 1.46％ Animal beef tendon 5 24.804 1.517 1.876 1.45％ Animal beef tendon6 25.624 1.519 1.892 1.46％ Animal beef tendon7 28.108 1.518 1.929 1.46％ average value 1.46％ Vegetable beef tendon 1 26.978 1.517 1.913 1.47％ Vegetable Beef Shank 2 27.969 1.518 1.925 1.46％ Plant beef tendon 3 24.913 1.522 1.884 1.45％ Vegetable Beef Shank 4 26.251 1.516 1.898 1.46％ Plant beef tendon 5 27.866 1.519 1.925 1.46％ Vegetable Beef Shank 6 25.453 1.516 1.892 1.48％ Plant beef tendon 7 28.671 1.518 1.934 1.45％ average value 1.46％ F-number 0.003 P-value 0.957
[0084] Judging from the results of the juice release test, the average juice release values of plant beef tendon and animal beef tendon are 1.46% and 1.46% respectively. From the data difference analysis, the P value is 0.957 (>0.05), so there is no obvious difference in juice release between animal beef tendon and plant beef tendon, indicating that plant beef tendon is as tender and juicy as animal beef tendon.
[0085] (4) Texture control test results:
[0086] Four portions of plant beef tendons and animal beef tendons prepared based on the recipes of the above-mentioned Examples 1-4 were photographed using the same photographing equipment under the same environmental conditions, and then the photos were compared based on the existing image comparison model to obtain the degree of appearance matching between the plant beef tendons and the animal beef tendons of each example. The matching results are shown in Table 5.
[0087] Table 5: Image matching results
[0088] sample Example 1 Example 2 Example 3 Example 4 Match 77％ 79％ 81％ 83％
[0089] Combined with reference Figure 2-Figure 5, respectively, are high-definition photos comparing the finished product of plant beef tendon (Example 4) and animal beef tendon as a whole and in part. As can be seen from the figure, the plant beef tendon provided by the present application is highly similar to the existing animal beef tendon in appearance, indicating that the plant beef tendon of the present application is closer to the animal beef tendon in both appearance and taste, and the appearance, texture and taste of the plant beef tendon are guaranteed to a high degree.
[0090] In summary, the plant beef tendon with the appearance, texture and taste of real beef tendon provided by the present invention has no obvious differences in texture data such as hardness, elasticity, chewiness, cohesion and resilience compared with traditional animal beef tendon, indicating that the plant beef tendon has the same meaty feel as animal beef tendon; in addition, the juice release test shows that there is no obvious difference in juice release between the two, indicating that the plant beef tendon has the same juicy characteristics as animal beef tendon, achieving the effect of replacing animal beef tendon with plant beef tendon, and replacing animal meat with soy protein, the protein source industry has low greenhouse gas emissions, lower production costs, and is beneficial to consumer health.
[0091] The present invention is not limited to what is described in the specification and implementation modes, and therefore additional advantages and modifications can be easily realized by those skilled in the art. Therefore, without departing from the spirit and scope of the general concept defined by the claims and their equivalents, the present invention is not limited to the specific details, representative devices, and illustrative examples shown and described herein.
Claims
1. A plant beef tendon having the appearance, texture and taste of real beef tendon, characterized in that: Based on the total weight of 100 parts of the finished product, the following raw materials are included in weight: 15-25 parts of soy protein, 5-7 parts of curdlan, 1.2-2 parts of egg white powder, 0.4-0.8 parts of beef stew flavor sauce, 0.12-0.2 parts of braised beef tendon oil flavor, 0.6-0.8 parts of beef flavor, 0.5-1.0 parts of compound colorant, 0.8-1.2 parts of dark soy sauce, 0.2-0.4 parts of food masking flavor, 0.002-0.004 parts of refined red yeast rice, 0.9-1.3 parts of salt, 0.06-0.09 parts of MSG, and the rest is water.
2. A method for preparing plant beef tendon with the appearance, texture and taste of real beef tendon, characterized in that: include: Step S10, dyeing and pickling: the pre-stretched soy protein is pickled and colored with a compound colorant and dark soy sauce, and the pickling time is 1.5 hours to 4 hours; Step S20, dehydration and drying: dehydrate the dyed soybean fibrous protein in a centrifuge at a speed of 800 r / min to 1500 r / min for 60s to 180s, then spread it evenly on a sieve, and then put it in an oven and blow dry it at a temperature of 50° C. to 70° C. for 30min to 60min to obtain the fibrous protein; Step S30, primary mixing: mixing the dried fibrous protein with the pre-prepared emulsion in a ratio of 1: (1.5-2.0) in a mixer at a speed of 100 r / min-500 r / min for 3-5 min, and then standing for 5-15 h to obtain a fibrous protein mixture; Step S40, secondary mixing: mixing the standing fibrous protein mixture and the pre-prepared beef tendon emulsion in a mixer at a speed of 10 r / min to 80 r / min for 30s to 180s according to a ratio of the dry weight of the fibrous protein mixture to the beef tendon emulsion of 1: (1 to 1.5) to obtain a filling; Step S50, molding and shaping: packing the mixed fillings into bags with a weight of 75 g to 150 g per bag or packing them into casings and vacuum molding them to obtain vegetable beef tendon blocks; Step S60, steaming and cutting into pieces: steam the bagged and shaped vegetable beef tendon pieces at a temperature of 90° C. to 100° C. for 45 to 75 minutes, then cool them, and finally cut them into pieces for packaging.
3. The method for preparing the plant beef tendon having the appearance, texture and taste of real beef tendon as claimed in claim 2, characterized in that: In the step S10, the step of unraveling the soybean protein comprises: Rehydration of fibrous protein: Use cold water at 0℃ to 4℃, and soak the fibrous soy protein in a ratio of 1:2 to 1:3 for 20min to 120min, until there is no hard core in the center of the fibrous protein; Dehydration of fibrous protein: Dehydrate the rehydrated fibrous protein using a centrifuge at a speed of 800 r / min to 1500 r / min for 60 s to 180 s, until no obvious water flows out of the fibrous protein when it is squeezed; Spinning of fibrous protein: the dehydrated fibrous protein is placed in a spinning machine and spun at a speed of 500 r / min to 3000 r / min for 60s to 180s until the fibrous protein becomes loose and thick filaments.
4. The method for preparing the plant beef tendon having the appearance, texture and taste of real beef tendon as claimed in claim 2, characterized in that: In step S30, the steps of preparing the emulsion include: In a chopper, add 30-40 parts of cold water at a temperature of 0-6°C, 2-4 parts of curdlan, 1-1.8 parts of egg white powder, 0.002-0.004 parts of refined red yeast rice, 0.25-0.45 parts of consommé beef flavor sauce, 0.02-0.06 parts of braised beef tendon oil flavor, 0.1-0.2 parts of food masking flavor, 0.35-0.55 parts of beef flavor, 0.7-1.1 parts of dark soy sauce, 0.55-0.75 parts of salt, and 0.05-0.09 parts of monosodium glutamate, then chop and mix at a speed of 2000-2500 r / min for 3-4 minutes until the solution is uniform.
5. The method for preparing the plant beef tendon having the appearance, texture and taste of real beef tendon as claimed in claim 2, characterized in that: In step S40, the steps of preparing the beef tendon emulsion include: In a chopper, add 20-30 parts of cold water at a temperature of 0-6°C, 2.5-3.5 parts of curdlan, 0.2-0.5 parts of egg white powder, 0.2-0.4 parts of consommé beef flavor sauce, 0.1-0.18 parts of braised beef tendon oil flavor, 0.08-0.12 parts of food masking flavor, 0.25-0.45 parts of beef flavor, and 0.3-0.5 parts of salt, then chop at a speed of 1500-2000 r / min for 2-3 min.