Preparation method of plant protein-based meat product and plant protein-based meat product

Abstract

The present invention relates to the technical field of food processing, and discloses a method for preparing a plant protein-based meat product and a plant protein-based meat product, the preparation method comprising the following steps: (1) mixing soy protein isolate, gluten powder and a seasoning to obtain a premix; (2) adding a colloidal solution to the premix, and adding a salt solution for rehydration; the colloidal solution comprises carboxymethyl cellulose and carrageenan; (3) after aging, cooling and forming; and then frying and stir-frying to give flavor to obtain a plant protein-based meat product. The present invention mixes the raw materials in a certain proportion, obtains a semi-finished material with a uniform texture and a base flavor by stirring and rehydrating, and then obtains a plant protein-based meat product with a full flavor and a mellow flavor by steaming, secondary seasoning and other processes. The process is simple to operate, the production cost is low, and it has broad application prospects.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and in particular to a preparation method of a plant protein-based meat product and the plant protein-based meat product. Background Art

[0002] In recent years, with the rise of the national economic level, people's consumption direction of food has also changed, from delicious to healthy, from sensory needs to quality needs, from satisfying their taste buds to strengthening their own nutrition. Meat has become an indispensable product resource for humans with its comprehensive and rich nutrition and unique and attractive taste. However, with the increase in population and the improvement of living standards, meat resources are gradually in short supply. In the context of consumers' requirements for nutrition and health, plant-based meat products are receiving more and more attention. Plant-based meat is greener and safer than traditional meat, and fundamentally prevents the spread of many zoonotic diseases and animal diseases, such as mad cow disease, foot-and-mouth disease, African swine fever, etc.; finally, in terms of nutritional value, plant-based meat products have the advantages of low cholesterol, lower levels of saturated fat and a small amount of dietary fiber.

[0003] The development and production of plant-based meat products originated from Western countries. The United States is currently the country with the largest market share of plant-based meat products, accounting for 40% of the global market space. Product giants include Kellogg's, Conagra Brands, BeyondMeat and Impossible Foods, etc. The main product forms are: vegetarian patties, vegetarian sausages, vegetarian beef burgers, vegetarian chicken nuggets, etc. However, China is relatively backward in product development. Most of the products on the market are vegetarian meat and jerky. In addition, there are plant-based vegetarian meat fillings developed with vegetarian meat as the main ingredient or auxiliary material. Common products mainly include vegetarian dumplings, vegetarian buns, vegetarian sausages, vegetarian meatballs, etc., but there is still a lot of gap compared with foreign countries. Whether in Western countries or China, the production of plant-based meat products generally adopts extrusion processing technology, using plant protein as raw material, mainly through extrusion into silk embryos, and then seasoning and coloring to produce products with similar meat texture, taste and flavor.

[0004] Plant-based meat products still face a series of problems. First, the extrusion process has strict requirements on the extrusion equipment, and also has high requirements on the extrusion conditions and process parameters. In particular, the twin-screw extrusion equipment is precise and expensive, and cannot be widely produced. Secondly, compared with animal meat, plant-based meat products have a slightly fibrous structure but a strong woody taste and lack of juice, which restricts the acceptance of consumers. Finally, the flavor of plant-based meat products is currently controlled by adding meat flavorings and other condiments, but the encapsulation effect of meat flavorings is poor and the aroma is weak. Summary of the invention

[0005] In order to solve the above technical problems, the present invention provides a method for preparing a plant protein-based product, which mainly uses soy protein isolate-colloid as a raw material, supplemented with a certain proportion of gluten powder and seasonings, and is developed through premixing, stirring, cooking, slicing, seasoning and other processes. During the production process, the raw powder is premixed evenly in a certain proportion, and a series of seasonings are added. A semi-finished product with a uniform tissue state and a base flavor is obtained by stirring and rehydrating, and then a seasoning semi-finished product with a complete flavor and a mellow flavor is obtained through processes such as cooking and secondary seasoning. The semi-finished product is independently packaged and sterilized at high temperature to meet the new consumer demand for safety, health, deliciousness and convenience. The entire production process is simple to operate, with low production cost, can be produced on a small scale, and can also be industrialized for large-scale production, with broad development prospects.

[0006] The purpose of the present invention is achieved through the following technical solutions: In a first aspect, the present invention provides a method for preparing a plant protein-based meat product, comprising the following steps: (1) mixing soy protein isolate, gluten powder and flavoring to obtain a premix; (2) adding a colloidal solution to the premix and adding a salt solution for rehydration; the colloidal solution comprises carboxymethyl cellulose and carrageenan; (3) After being cooked, the meat is cooled and formed; and then deep-fried and stir-fried to impart flavor to obtain a plant protein-based meat product.

[0007] Carboxymethyl cellulose (CMC) is an unbranched chain molecule, which is composed of D-pyranose glucose bonded by β-(1,4) glycosidic bonds. It is negatively charged and has film-forming, thickening, water-retaining and other properties. It can form a network colloid in an aqueous solution. Carboxymethyl cellulose colloid is a hydrophilic colloid with a strong affinity for water. It can be well dispersed in water, and it will swell after absorbing water, and has good gel properties. Carrageenan is an anionic polysaccharide containing 22% sulfate. Carrageenan has good solubility and is the only natural colloid that can react with protein. After combining with protein, carrageenan can form a strong network structure.

[0008] The present invention adopts carboxymethyl cellulose and carrageenan to compound to obtain a colloidal solution, and mixes the solution with a premix, soy protein isolate and gluten powder can be better mixed into the colloid to form a denser network structure, and the affinity and compatibility between carboxymethyl cellulose and soy protein isolate and gluten powder are better, which can further promote better molding of the material. In addition, after carboxymethyl cellulose and carrageenan are compounded and rehydrated together with protein, the product can have better structural strength and present a better network fiber structure, so that the texture and tissue state are closer to real meat.

[0009] At the same time, adding salt solution of appropriate concentration can reduce the electrostatic repulsion on the surface of protein micelles, thereby accelerating the protein coagulation speed, promoting the formation of network structure, and improving the gel strength. The semi-finished product obtained after rehydration treatment has a certain base taste and can present a dense network fiber structure, so that the final product has a flavor closer to real meat.

[0010] Preferably, the premix comprises, by weight: 50-70 parts of soy protein isolate, 30-50 parts of gluten, 0.5-2 parts of calcium carbonate and 3.5-31 parts of flavoring agent.

[0011] By adding calcium carbonate, plant protein-based meat products can have a better fluffy texture, and adding seasonings for pre-seasoning can obtain a semi-finished product with a base flavor, which can increase the flavor texture, make the flavor more complete, and obtain a product with a mellow flavor.

[0012] Preferably, the flavoring agent includes monosodium glutamate, white sugar, spices and edible flavors.

[0013] Preferably, the premix comprises, by weight: 50-70 parts of soy protein isolate, 30-50 parts of gluten, 0.5-2 parts of calcium carbonate, 1-10 parts of monosodium glutamate, 1-10 parts of white sugar, 0.5-6 parts of spices and 1-5 parts of edible flavors.

[0014] Preferably, in the carboxymethyl cellulose colloid solution, the mass ratio of carboxymethyl cellulose, carrageenan and water is 4-8:1-3:30-60.

[0015] Preferably, the added amount of the carboxymethyl cellulose colloid solution is 2-10% of the mass of the premix.

[0016] Preferably, the amount of salt solution added is 1-3 times the mass of the premix.

[0017] Preferably, the mass concentration of the salt solution is 0.2-1.2% and the temperature is 32-38°C.

[0018] Preferably, the rehydration treatment is: stirring for 3-8 min at a rotation speed of 200-500 rpm, or stirring for 10-20 min at a rotation speed of 700-1000 rpm.

[0019] The rehydration was complete to obtain smooth and delicate micelles, and the hand-torn micelles showed a dense network fiber structure.

[0020] Preferably, the aging treatment is: placing in a steamer at 90-100° C. for 30-60 minutes.

[0021] Preferably, the frying temperature is 165-180° C. and the frying time is 3-8 min.

[0022] Preferably, the stir-frying and flavoring is as follows: stir-fry the water and the flavoring agent, then add the deep-fried material and stir-fry together, stir-fry until evenly mixed and the juice is completely absorbed, then the material can be discharged.

[0023] Preferably, the flavoring agents include sugar, salt, monosodium glutamate, soy sauce and spices.

[0024] Compared with the prior art, the present invention has the following beneficial effects: (1) The present invention mainly uses soy protein isolate-carboxymethyl cellulose colloid as raw material, supplemented with a certain proportion of gluten powder and seasoning, and is prepared through pre-mixing, rehydration, cooking, slicing, seasoning and other processes to obtain a plant protein-based meat product with a mellow flavor.

[0025] (2) The packaging form of the product of the present invention can be diversified, such as aluminum foil bags, glass bottles, tinplate, etc.; the product flavor can be sweet, salty, or spicy; the product can be eaten in a variety of ways, and can be used as a snack in people's daily leisure time after high-temperature sterilization, or as a cold dish snack.

[0026] (3) The present invention develops a new type of leisure plant-based product, which has unique color, aroma and taste, is rich in nutrition, has various ways of consumption, and is easy to carry. It has great practical and social significance for developing my country's soy product industry, enriching the soy product market, improving the competitiveness of corporate products, effectively expanding market share, and promoting corporate technological innovation and technological progress, and has broad market development prospects. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] Figure 1 This is a diagram of the internal fiber structure of the micelle obtained after rehydration in step (4) of Example 1. DETAILED DESCRIPTION

[0028] The technical solution of the present invention is described below with specific embodiments, but the protection scope of the present invention is not limited thereto.

[0029] The preparation of the plant protein-based meat product of the present invention comprises the following steps: (1) Preparation of salt solution: Take clean drinking water, heat it to 32-38°C, add salt, and prepare a salt solution with a mass concentration of 0.2-1.2%, and keep it warm for later use.

[0030] (2) Colloidal solution: Take clean drinking water, mix carboxymethyl cellulose, carrageenan and water in a mass ratio of 4-8:1-3:30-60, and stir evenly to obtain a colloidal solution.

[0031] (3) Premixing: By weight, 50-70 parts of soy protein isolate, 30-50 parts of gluten, 0.5-2 parts of calcium carbonate, 1-10 parts of monosodium glutamate, 1-10 parts of white sugar, 0.5-6 parts of spices, and 1-5 parts of edible flavor are mixed uniformly to obtain a premix.

[0032] (4) Rehydration: Add 2-10% of the mass of the premixed colloidal solution to the premixed material, and add 1-3 times the mass of the premixed salt solution, pour into a blender for rehydration treatment, stir at a speed of 200-500 rpm for 3-8 min, and stir at a speed of 700-1000 rpm for 10-20 min to obtain micelles.

[0033] (5) Ripening: Take out the gelatinous mass and rub it by hand to release air, then shape it into a uniform square cake shape. Place it in a steamer at 90-100℃ for aging for 30-60 minutes.

[0034] (6) Forming: After the cooked material has cooled, cut it into slices of approximately 4 cm*4 cm*0.8 cm by hand or with a knife and set aside.

[0035] (7) Frying: Fry the flakes at a temperature of 165-180° C. for 3-8 min.

[0036] (8) Stir-frying and flavoring: Add 20-30 parts of water, 1-10 parts of sugar, 1-5 parts of salt, 1-5 parts of monosodium glutamate, 1-5 parts of soy sauce, and 1-5 parts of spices to a stainless steel stir-fry machine by weight, turn on the power switch, ignite the gas, and heat to 70-80°C, and keep turning until the above-mentioned flavoring agents are completely dissolved. Then, weigh 80-100 parts of the material in step (7) and pour it into the stir-fry machine, stir-fry over medium heat for 20-50 minutes until the material is completely absorbed, then add 4-10% of the total weight of the material. Seasoning oil and 0.03-0.2% of characteristic flavors and spices (such as five-spice, barbecue flavor and spicy flavors) are added, stir-fry evenly and the material is discharged.

[0037] (9) Vacuum microwave drying: vacuum microwave drying is performed to control the moisture content of the material to 50-70%.

[0038] (10) Packaging: Vacuum packaging is carried out in aluminum foil bags to form independent small packages.

[0039] In a specific embodiment of the present invention, the packaged products will also undergo high temperature sterilization, inspection, packaging, metal inspection, and storage in sequence. The specific steps are as follows: (11) High temperature sterilization: temperature is 121℃, time is 20-30min.

[0040] (12) Inspection: After high temperature sterilization, the product is cleaned in a cleaning tank, dried, and sent for inspection of physical and chemical indicators. It is then placed in an observation area for 5-7 days.

[0041] (13) Packing: After the product has passed the observation period, qualified products shall be packaged in transparent bags and packed as required.

[0042] (14) Metal Inspection: Cartons filled with products are individually inspected by metal inspection equipment to ensure product safety.

[0043] (15) Warehousing: After the qualified products in step 14 are tested, they are put into the warehouse according to the regulations and marked accordingly.

[0044] Example 1 The preparation of plant protein-based meat products includes the following steps: (1) Preparation of salt solution: Take clean drinking water, heat it to 35°C, add salt to prepare a salt solution with a mass concentration of 0.8%, and keep it warm for later use.

[0045] (2) Colloidal solution: Take clean drinking water, mix carboxymethyl cellulose, carrageenan and water in a mass ratio of 8:2:50, and stir evenly to obtain a colloidal solution.

[0046] (3) Premixing: By weight, 65 parts of soy protein isolate, 40 parts of gluten, 1 part of calcium carbonate, 2 parts of monosodium glutamate, 3 parts of white sugar, 1.5 parts of spices, and 1.5 parts of edible flavors were mixed uniformly to obtain a premix.

[0047] (4) Rehydration: Add 5% of the premix mass of the colloidal solution to the premix, and add a salt solution twice the mass of the premix, pour into a blender for rehydration, stir at a speed of 300 rpm for 5 min, and stir at a speed of 900 rpm for 20 min to obtain micelles, such as Figure 1 The figure shows the internal fiber structure of the obtained micelle, indicating that the hand-torn micelle presents a dense network fiber structure.

[0048] (5) Ripening: Take out the gelatinous mass and rub it by hand to release the air. Shape it into a uniform square cake and place it in a steamer at 90°C for 40 min.

[0049] (6) Forming: After the cooked material has cooled, cut it into slices of approximately 4 cm*4 cm*0.8 cm by hand or with a knife and set aside.

[0050] (7) Frying: Fry the flakes at a temperature of 170±5° C. for 5 min.

[0051] (8) Stir-frying and flavoring: Add 20 parts of water, 1 part of sugar, 2 parts of salt, 1 part of monosodium glutamate, 2 parts of soy sauce, and 1 part of spices to a stainless steel stir-fry machine by weight, turn on the power switch, ignite the gas, and heat to 70-80°C, turning over continuously until the above-mentioned flavoring agents are completely dissolved. Then, weigh 100 parts of the material in step (7) and pour it into the stir-fry machine, stir-fry over medium heat for 30 minutes until the material is completely absorbed, then add 5% of the total weight of the material. Seasoning oil and 0.05% of characteristic flavors and spices (five-spice spices), stir-fry evenly, and then discharge the material.

[0052] (9) Vacuum microwave drying: vacuum microwave drying is performed to control the moisture content of the material to 60%.

[0053] (10) Packaging: Vacuum packaging is carried out in aluminum foil bags to form independent small packages.

[0054] Example 2 The preparation of plant protein-based meat products includes the following steps: (1) Preparation of salt solution: Take clean drinking water, heat it to 35°C, add salt to prepare a salt solution with a mass concentration of 1.0%, and keep it warm for later use.

[0055] (2) Colloidal solution: Take clean drinking water, mix carboxymethyl cellulose, carrageenan and water in a mass ratio of 6:2:50, and stir evenly to obtain a colloidal solution.

[0056] (3) Premixing: By weight, 65 parts of soy protein isolate, 40 parts of gluten, 1 part of calcium carbonate, 2 parts of monosodium glutamate, 3 parts of white sugar, 1.5 parts of spices, and 1.5 parts of edible flavors were mixed uniformly to obtain a premix.

[0057] (4) Rehydration: Add 7% of the mass of the premix colloidal solution to the premix, and add twice the mass of the premix salt solution, pour into a blender for rehydration, stir at a speed of 400 rpm for 8 min, and stir at a speed of 900 rpm for 20 min to obtain micelles.

[0058] (5) Ripening: Take out the gelatinous mass and rub it by hand to release the air, shape it into a uniform square cake, and place it in a 95°C steamer for aging for 50 min.

[0059] (6) Forming: After the cooked material has cooled, cut it into slices of approximately 4 cm*4 cm*0.8 cm by hand or with a knife and set aside.

[0060] (7) Frying: Fry the flakes at a temperature of 170±5° C. for 5 min.

[0061] (8) Stir-frying and flavoring: Add 20 parts of water, 1 part of sugar, 2 parts of salt, 1 part of monosodium glutamate, 2 parts of soy sauce, and 1 part of spices to a stainless steel stir-fry machine by weight, turn on the power switch, ignite the gas, and heat to 70-80°C, turning over continuously until the above-mentioned flavoring agents are completely dissolved. Then, weigh 100 parts of the material in step (7) and pour it into the stir-fry machine, stir-fry over medium heat for 30 minutes until the material is completely absorbed, then add 5% of the total weight of the material. Seasoning oil and 0.05% of characteristic flavors and spices (five-spice spices), stir-fry evenly, and then discharge the material.

[0062] (9) Vacuum microwave drying: vacuum microwave drying is performed to control the moisture content of the material to 60%.

[0063] (10) Packaging: Vacuum packaging is carried out in aluminum foil bags to form independent small packages.

[0064] Example 3 The preparation of plant protein-based meat products includes the following steps: (1) Preparation of salt solution: Take clean drinking water, heat it to 35°C, add salt to prepare a salt solution with a mass concentration of 0.5%, and keep it warm for later use.

[0065] (2) Colloidal solution: Take clean drinking water, mix carboxymethyl cellulose, carrageenan and water in a mass ratio of 5:3:50, and stir evenly to obtain a colloidal solution.

[0066] (3) Premixing: By weight, 65 parts of soy protein isolate, 40 parts of gluten, 1 part of calcium carbonate, 2 parts of monosodium glutamate, 3 parts of white sugar, 1.5 parts of spices, and 1.5 parts of edible flavors were mixed uniformly to obtain a premix.

[0067] (4) Rehydration: Add 4% of the mass of the premix colloidal solution to the premix, and add 3 times the mass of the premix salt solution, pour into a blender for rehydration, stir at a speed of 300 rpm for 8 min, and stir at a speed of 900 rpm for 20 min to obtain micelles.

[0068] (5) Ripening: Take out the gelatinous mass and rub it by hand to release air, shape it into a uniform square cake, and place it in a 100°C steamer for aging for 40 min.

[0069] (6) Forming: After the cooked material has cooled, cut it into slices of approximately 4 cm*4 cm*0.8 cm by hand or with a knife and set aside.

[0070] (7) Frying: Fry the flakes at a temperature of 170±5° C. for 5 min.

[0071] (8) Stir-frying and flavoring: Add 20 parts of water, 1 part of sugar, 2 parts of salt, 1 part of monosodium glutamate, 2 parts of soy sauce, and 1 part of spices to a stainless steel stir-fry machine by weight, turn on the power switch, ignite the gas, and heat to 70-80°C, turning over continuously until the above-mentioned flavoring agents are completely dissolved. Then, weigh 100 parts of the material in step (7) and pour it into the stir-fry machine, stir-fry over medium heat for 30 minutes until the material is completely absorbed, then add 5% of the total weight of the material. Seasoning oil and 0.05% of characteristic flavors and spices (five-spice spices), stir-fry evenly, and then discharge the material.

[0072] (9) Vacuum microwave drying: vacuum microwave drying is performed to control the moisture content of the material to 60%.

[0073] (10) Packaging: Vacuum packaging is carried out in aluminum foil bags to form independent small packages.

[0074] Example 4 The preparation of plant protein-based meat products includes the following steps: (1) Preparation of salt solution: Take clean drinking water, heat it to 35°C, add salt to prepare a salt solution with a mass concentration of 1.0%, and keep it warm for later use.

[0075] (2) Colloidal solution: Take clean drinking water, mix carboxymethyl cellulose, carrageenan and water in a mass ratio of 6:2:50, and stir evenly to obtain a colloidal solution.

[0076] (3) Premixing: By weight, 55 parts of soy protein isolate, 45 parts of gluten, 1 part of calcium carbonate, 2 parts of monosodium glutamate, 3 parts of white sugar, 1.5 parts of spices, and 1.5 parts of edible flavors were mixed uniformly to obtain a premix.

[0077] (4) Rehydration: Add 7% of the mass of the premix colloidal solution to the premix, and add twice the mass of the premix salt solution, pour into a blender for rehydration, stir at a speed of 400 rpm for 8 min, and stir at a speed of 900 rpm for 20 min to obtain micelles.

[0078] (5) Ripening: Take out the gelatinous mass and rub it by hand to release the air, shape it into a uniform square cake, and place it in a 95°C steamer for aging for 50 min.

[0079] (6) Forming: After the cooked material has cooled, cut it into slices of approximately 4 cm*4 cm*0.8 cm by hand or with a knife and set aside.

[0080] (7) Frying: Fry the flakes at a temperature of 170±5° C. for 5 min.

[0081] (8) Stir-frying and flavoring: Add 20 parts of water, 1 part of sugar, 2 parts of salt, 1 part of monosodium glutamate, 2 parts of soy sauce, and 1 part of spices to a stainless steel stir-fry machine by weight, turn on the power switch, ignite the gas, and heat to 70-80°C, turning over continuously until the above-mentioned flavoring agents are completely dissolved. Then, weigh 100 parts of the material in step (7) and pour it into the stir-fry machine, stir-fry over medium heat for 30 minutes until the material is completely absorbed, then add 5% of the total weight of the material. Seasoning oil and 0.05% of characteristic flavors and spices (five-spice spices), stir-fry evenly, and then discharge the material.

[0082] (9) Vacuum microwave drying: vacuum microwave drying is performed to control the moisture content of the material to 60%.

[0083] (10) Packaging: Vacuum packaging is carried out in aluminum foil bags to form independent small packages.

[0084] Comparative Example 1 The difference from Example 1 is as follows: (2) Colloidal solution: Take clean drinking water, mix carboxymethyl cellulose and water in a mass ratio of 10:50, and stir evenly to obtain a colloidal solution.

[0085] Comparative Example 2 The difference from Example 1 is as follows: (2) Colloidal solution: Take clean drinking water, mix carrageenan and water in a mass ratio of 10:50, and stir evenly to obtain a colloidal solution.

[0086] Comparative Example 3 The difference from Example 1 is as follows: (2) Colloidal solution: Take clean drinking water, mix carboxymethyl cellulose, carrageenan and water in a mass ratio of 2:8:50, and stir evenly to obtain a colloidal solution.

[0087] Comparative Example 4 The difference from Example 1 is as follows: (3) Premixing: By weight, 45 parts of soy protein isolate, 60 parts of gluten, 1 part of calcium carbonate, 2 parts of monosodium glutamate, 3 parts of white sugar, 1.5 parts of spices and 1.5 parts of edible flavors were mixed uniformly to obtain a premix.

[0088] Comparative Example 5 The difference from Example 1 is as follows: (4) Rehydration: Add 5% of the mass of the premix colloidal solution to the premix, and add 2 times the mass of the premix salt solution, pour into a blender for rehydration, and stir at a speed of 500 rpm for 25 min to obtain micelles.

[0089] The plant protein-based products in Examples 1-4 and Comparative Examples 1-5 were subjected to sensory evaluation. A total of 30 subjects tasted the plant protein-based products and evaluated them from four aspects: color, tissue state, taste and smell, and impurities. The specific sensory evaluation standards are shown in Table 1. In addition, as shown in Table 2, the moisture content and protein content in the plant protein-based products were tested by relevant test methods. The evaluation results are shown in Table 3, where the "total score" is the sum of the scores (average values) of color, tissue state, taste and smell, and impurities, and the "overall evaluation" is the evaluation result obtained by combining the total score, moisture content, and protein content.

[0090] Table 1 Sensory evaluation standards Table 2 Moisture and protein evaluation standards Test items unit Inspection methods Standard requirements Moisture g / 100g GB 5009.3-2016 53-62％ protein g / 100g GB 5009.5-2016 9-14％ Table 3 Evaluation results Color Organization Status Taste and smell Impurities Overall rating Moisture protein Overall evaluation Example 1 9.1 9.0 9.1 9.5 36.7 57.1％ 11.7％ qualified Example 2 10 9.8 9.8 10 39.6 60.4％ 12.1％ qualified Example 3 9.7 9.4 9.6 10 38.7 58.8％ 11.6％ qualified Example 4 9.3 9.3 8.9 9.6 37.1 56.9％ 10.8％ qualified Comparative Example 1 8.5 6.7 7.4 7.9 30.5 54.2％ 11.6％ Failure Comparative Example 2 7.8 8.4 7.9 7.3 31.4 55.4％ 11.3％ Failure Comparative Example 3 8.9 8.1 8.2 8.4 33.6 55.9％ 11.8％ Failure Comparative Example 4 8.8 7.7 7.9 8.6 33.0 55.7％ 10.1％ Failure Comparative Example 5 7.9 8.2 8.3 7.7 32.1 56.0％ 11.5％ Failure As shown in Table 3, the present invention mainly uses soy protein isolate and a colloidal solution including carboxymethyl cellulose and carrageenan as raw materials, supplemented with a certain proportion of gluten powder and seasonings, and obtains a semi-finished material with uniform tissue state and base flavor through stirring and rehydration, and then obtains a plant protein-based meat product with full flavor and mellow flavor through steaming, secondary seasoning and other processes. The color and texture of the meat product are uniform and chewy, with the texture of meat and rich meat aroma, moderate saltiness, no foreign taste and impurities, and can get high scores after evaluation by the subjects, and the water and protein content therein also meet the test standards and can be at a high level.

[0091] In Comparative Example 1, a single carboxymethyl cellulose is used to prepare a colloidal solution, and the tissue state of the obtained plant protein-based meat product is not ideal, and the chewiness and texture are poor. In Comparative Example 2, a single carrageenan is used to prepare a colloidal solution, and the chewiness of the obtained plant protein-based meat product can be improved, but the mixing dispersibility between the colloid and the premix including protein is poor, resulting in uneven texture of the meat product. In Comparative Example 3, carboxymethyl cellulose and carrageenan are mixed to prepare a colloidal solution. Since the mixing ratio does not enable the two to obtain a better synergistic effect, although the overall sensory evaluation of the obtained plant protein-based meat product is improved, it is still lower than the sensory evaluation results of the meat products obtained in Examples 1-4, and the meat products in Examples 1-4 have a higher content of water and protein. In Comparative Example 4, the content of soy protein isolate in the premix is ​​low, which also leads to poor taste and flavor of the plant protein-based meat product. In Comparative Example 5, the rehydration step does not use a combination of low-speed and high-speed stirring, which will affect the formation effect of the micelle, including the internal fiber structure and texture, and then affect the sensory evaluation and moisture content of the plant protein-based meat product.

[0092] The above are only preferred embodiments of the present invention, and are not intended to limit the patent scope of the present invention. Any equivalent structure or equivalent process transformation made using the specification of the present invention, or directly or indirectly applied in other related technical fields, are also included in the patent protection scope of the present invention.

Claims

1. A method for preparing a plant protein-based meat product, characterized in that: The steps include: (1) Mixing soy protein isolate, gluten powder and flavoring agent to obtain a premix; (2) adding a colloidal solution to the premix and adding a salt solution for rehydration; the colloidal solution comprises carboxymethyl cellulose and carrageenan; (3) After being cooked, the meat is cooled and formed; and then fried or stir-fried to impart flavor to obtain a plant protein-based meat product.

2. The method for preparing the plant protein-based meat product according to claim 1, characterized in that: The premix comprises, by weight, 50-70 parts of isolated soy protein, 30-50 parts of gluten powder, 0.5-2 parts of calcium carbonate and 3.5-31 parts of flavoring agent.

3. The method for preparing the plant protein-based meat product according to claim 1 or 2, characterized in that: The seasoning agent includes monosodium glutamate, white sugar, spices and edible flavors.

4. The method for preparing the plant protein-based meat product according to claim 1, characterized in that: In the carboxymethyl cellulose colloid solution, the mass ratio of carboxymethyl cellulose, carrageenan and water is 4-8:1-3:30-60.

5. The method for preparing the plant protein-based meat product according to claim 1 or 4, characterized in that: The added amount of the carboxymethyl cellulose colloid solution is 2-10% of the mass of the premix.

6. The method for preparing the plant protein-based meat product according to claim 1, characterized in that: The amount of the salt solution added is 1-3 times the mass of the premix.

7. The method for preparing the plant protein-based meat product according to claim 1 or 6, characterized in that: The mass concentration of the salt solution is 0.2-1.2%, and the temperature is 32-38°C.

8. The method for preparing the plant protein-based meat product according to claim 1, characterized in that: The rehydration treatment is: stirring for 3-8 minutes at a rotation speed of 200-500 rpm, and stirring for 10-20 minutes at a rotation speed of 700-1000 rpm.

9. The method for preparing the plant protein-based meat product according to claim 1 or 8, characterized in that: The aging treatment is as follows: placing the raw material in a steamer at 90-100° C. for 30-60 minutes.

10. A plant protein-based meat product prepared by the preparation method according to any one of claims 1 to 9.

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