Processing method for improving texture characteristics and sensory quality of pleurotus eryngii mycelium meat and fungal protein meat

Abstract

The invention relates to the technical field of plant meat, in particular to a processing method for improving the texture characteristics and sensory quality of pleurotus eryngii mycelium vegetarian meat and fungus protein meat, and the processing method comprises the following steps: 1) pretreatment of pleurotus eryngii mycelium; 2) compounding and mixing: mixing the pleurotus eryngii mycelium with the yeast protein dry powder to obtain a mixed material, and then adding ultrapure water; 3) mechanical coupling: placing the hypha mixture in a container, and unidirectionally stirring and mixing the materials; 4) mold freezing: uniformly filling a mold with the hypha mixture, and then freezing in a refrigerator; 5) melting and extruding to remove water: taking out the frozen mycelium mixture, unfreezing at room temperature, putting the unfrozen mixture into a clamping plate mold, and applying external force to extrude to remove water; 6) high-temperature cooking: brushing vegetable oil on the surface of the mixed material, and heating to obtain the fungal protein meat. The fungal protein meat prepared by the method is compact in meat texture, good in elasticity, close to chicken meat, more obvious in meat fiber imitation, good in chewiness and high in overall acceptability.

Description

Technical Field

[0001] The present invention relates to the technical field of plant meat, and specifically relates to a processing method for improving the texture characteristics and sensory quality of Pleurotus eryngii mycelium meat and fungal protein meat. Background Art

[0002] Traditional meat production is facing supply-demand imbalance and ecological sustainability challenges. With the global population growth and dietary changes, the Food and Agriculture Organization of the United Nations predicts that global meat demand will increase by 73% in 2025 compared to 2010, and the current production model is difficult to meet the demand; on the other hand, animal husbandry contributes 14.5% of global greenhouse gas emissions and consumes 30% of fresh water resources, causing land degradation, biodiversity loss and water pollution. Therefore, plant meat products with similar sensory characteristics of meat, which are made from plants, animals, microorganisms or their processed products as the main protein source and supplemented with auxiliary materials and food additives, are a feasible solution to the above problems.

[0003] Plant-based meat not only needs to provide the necessary nutritional value, but also needs to meet consumers' demands for the texture and sensory properties of meat products. However, most of the plant-based meat on the market currently uses soybean, pea and other plant proteins as the main raw materials and is obtained through wet extrusion technology. On the one hand, the high-temperature extrusion process will cause the protein raw materials to denature, resulting in the loss of nutritional value; most importantly, the extrusion method may result in insufficient meat fiber and fail to fully simulate the texture characteristics and taste of real meat.

[0004] Pleurotus eryngii, belonging to the family Pleurotaceae and the genus Pleurotus, is one of the main varieties of edible fungi produced in my country. The mycelium obtained by deep liquid fermentation of Pleurotus eryngii has a crude protein content of up to 49.06% (dry weight), containing all 9 essential amino acids for the human body, and can be a high-quality protein source for the production of plant meat. On the other hand, the unique filamentous fiber structure of the mycelium is also an excellent choice for the production of plant meat raw materials with a fibrous structure similar to that of animal meat.

[0005] At present, the main process flow of plant meat processing technology containing edible fungus mycelium on the market is as follows: edible fungus mycelium---drying---crushing---mycelium protein---mixing with materials such as soybean protein---twin screw extrusion---cooling---plant meat products. This processing technology still has some shortcomings, such as: (1) Food raw materials are easily decomposed and denatured under high temperature and shear force, and the extruded plant meat is too hard, of poor quality, and lacks the fiber feel of meat. (2) The inherent beany smell of plant proteins such as soybeans and peas is difficult to remove, which affects the sensory characteristics and overall acceptance of plant meat. Summary of the invention

[0006] In view of the problems of insufficient texture, poor fiber feel, severe odor, and low acceptance in the existing plant meat processing technology, the present invention provides a processing method for improving the textural characteristics and sensory quality of Pleurotus eryngii mycelium meat and fungal protein meat.

[0007] To achieve the above object, the present invention provides the following technical solutions: A processing method for improving the texture characteristics and sensory quality of Pleurotus eryngii mycelium meat comprises the following steps: (1) Pretreatment of Pleurotus eryngii mycelium; (2) Compounding and mixing; (3) Mechanical coupling; (4) Mold freezing; (5) Thawing and extrusion to remove water; (6) High temperature cooking.

[0008] The step (1) is as follows: placing the Pleurotus eryngii mycelium in a filter cloth, washing it with ultrapure water for 2 to 5 times until there is no obvious culture medium component, centrifuging it at 4000-6000 r / min for 10 min, and weighing it; adding ultrapure water 5 to 20 times the wet weight of the mycelium, heating it in a water bath pot to remove purine and inactivate fungal cells, the water bath temperature is 70-85°C, and the water bath time is 30-50 min. After cooling, the water is squeezed out with a G-shaped clamp and a plastic mold to remove water, collect the mycelium, obtain the pre-treated Pleurotus eryngii mycelium, and weigh it for later use. The water content of the pre-treated Pleurotus eryngii mycelium is 72-86%.

[0009] Among them, the production method in CN202411172164.2 (A fermentation method for Pleurotus eryngii mycelium for improving protein yield and its application) can be used to prepare Pleurotus eryngii mycelium.

[0010] The step (2) specifically comprises mixing the pre-treated Pleurotus eryngii mycelium with yeast protein dry powder to obtain a mixed material; based on the total wet weight of the mixed material, the Pleurotus eryngii mycelium and yeast protein are added in a ratio of 4:1 to 19:1, and then adding ultrapure water in an amount of 10 to 25% of the total weight of the two.

[0011] Specifically, the step (3) comprises placing the mycelium mixture obtained in step (2) in a beaker, and setting an electric device on an iron frame that can drive a propeller to rotate at a constant speed; and stirring the mixture in one direction at a speed of 200-400 rpm / s for 20-60 min.

[0012] Specifically, step (4) includes evenly filling the mycelium mixture obtained in step (3) into a silica gel cubic mold, and gently pressing with a silica gel spatula to remove bubbles, so that the material fully fits the inner wall of the mold, and then freezing it in a -20°C refrigerator for 8 to 16 hours. The outer layer of the mold is wrapped with plastic wrap to prevent moisture from evaporating.

[0013] Specifically, step (5) comprises taking out the frozen mycelium mixture, thawing it at room temperature for 1 to 3 hours, and then placing the thawed mixture in a splint mold, applying a gravity of 5 to 20 N to squeeze out moisture, and maintaining the mixture for 1 to 4 minutes, during which time excess moisture is removed.

[0014] Specifically, step (6) comprises brushing a layer of vegetable oil on the surface of the mixture after water removal in step (5), and heating the mixture at 140-190° C. for 6-12 min to obtain the fungal protein meat containing Pleurotus eryngii mycelium.

[0015] Compared with the prior art, the present invention has the following beneficial effects: (1) The processing method of the present invention uses mechanical rotation coupling technology and reasonably optimizes the ratio of Pleurotus eryngii mycelium to yeast protein to produce fungal protein meat with richer texture.

[0016] (2) The fungal protein meat prepared by the processing method of the present invention has a firm texture and good elasticity, which is closer to chicken. Moreover, the imitation meat fibers are more obvious, the chewiness is good, and the overall acceptance is high. In addition, the fungal protein meat prepared by the present invention has a unique fresh aroma of yeast, and does not have the strong beany smell of the extruded sample. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] Figure 1 Schematic diagram of constructing multi-layered meat-like fibers for mechanical rotational coupling.

[0018] Figure 2 The cross-section of the fungal protein meat produced by the processing method of the present invention is shown in the figure on the left. The fungal protein meat of Example 3 is shown in the figure on the right. The fungal protein meat of Comparative Example 1 is shown in the figure on the right. DETAILED DESCRIPTION

[0019] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0020] Example 1

[0021] Combination Figure 1 As shown, a processing method for improving the texture characteristics and sensory quality of Pleurotus eryngii mycelium meat is specifically as follows: (1) Pretreatment of Pleurotus eryngii mycelium: The harvested Pleurotus eryngii mycelium was placed in a filter cloth, washed twice with ultrapure water until there was no obvious culture medium component, centrifuged at 4000 r / min for 10 min, and weighed. Ultrapure water 5 times the wet weight of the mycelium was added and heated in a water bath to remove purine and inactivate fungal cells. The water bath temperature was 70°C and the water bath time was 30 min. After cooling, the water was squeezed out with a G-shaped clamp and a plastic mold to remove water, and the mycelium was collected to obtain the pretreated Pleurotus eryngii mycelium, which was weighed for later use. The water content of the pretreated Pleurotus eryngii mycelium was 72%.

[0022] (2) Compounding the mixture: mixing the pre-treated Pleurotus eryngii mycelium with yeast protein dry powder to obtain a mixture; based on the total wet weight of the mixture, the Pleurotus eryngii mycelium and the yeast protein are added in a ratio of 4:1, and then adding ultrapure water in an amount of 15% of the total weight of the two.

[0023] (3) Mechanical coupling: The mycelium mixture obtained in step (2) is placed in a beaker, and an electric device that can drive a propeller to rotate at a constant speed is set on an iron frame; the mixture is stirred in one direction at a speed of 200 rpm / s for 20 min.

[0024] (4) Mold freezing: The mycelium mixture obtained in step (3) is evenly filled into a silicone cubic mold, and gently pressed with a silicone spatula to remove bubbles, so that the material fully fits the inner wall of the mold, and then placed in a -20℃ refrigerator for 8 h. The outer layer of the mold is wrapped with plastic wrap to prevent moisture evaporation.

[0025] (5) Thawing and squeezing out water: Take out the frozen mycelium mixture and thaw it at room temperature for 1 h. Then put the thawed mixture in a plywood mold and apply 5 N gravity to squeeze out the water. Keep it for 1 min and remove excess water during this period.

[0026] (6) High temperature cooking: brush a layer of vegetable oil on the surface of the mixture after dehydration in step (5), and heat at 140° C. for 6 min to obtain the fungal protein meat containing Pleurotus eryngii mycelium.

[0027] Example 2

[0028] Combination Figure 1 As shown, a processing method for improving the texture characteristics and sensory quality of Pleurotus eryngii mycelium meat is specifically as follows: (1) Pretreatment of Pleurotus eryngii mycelium: The harvested Pleurotus eryngii mycelium was placed in a filter cloth, washed with ultrapure water three times until there was no obvious culture medium component, centrifuged at 6000 r / min for 10 min, and weighed. Ultrapure water 20 times the wet weight of the mycelium was added and heated in a water bath to remove purine and inactivate fungal cells. The water bath temperature was 80°C and the water bath time was 40 min. After cooling, the water was squeezed out with a G-shaped clamp and a plastic mold to remove water, and the mycelium was collected to obtain the pretreated Pleurotus eryngii mycelium, which was weighed for later use. The water content of the pretreated Pleurotus eryngii mycelium was 86%.

[0029] (2) Compounding the mixture: The pre-treated Pleurotus eryngii mycelium is mixed with yeast protein dry powder to obtain a mixture; based on the total wet weight of the mixture, the Pleurotus eryngii mycelium and the yeast protein are added in a ratio of 19:1, and then 20% of the total weight of ultrapure water is added.

[0030] (3) Mechanical coupling: The mycelium mixture obtained in step (2) is placed in a beaker, and an electric device that can drive a propeller to rotate at a constant speed is set on an iron frame; the mixture is stirred in one direction at a speed of 300 rpm / s for 40 min.

[0031] (4) Mold freezing: The mycelium mixture obtained in step (3) is evenly filled into a silicone cubic mold, and gently pressed with a silicone spatula to remove bubbles, so that the material fully fits the inner wall of the mold, and then placed in a -20℃ refrigerator and frozen for 10 h. The outer layer of the mold is wrapped with plastic wrap to prevent moisture evaporation.

[0032] (5) Thawing and squeezing out water: Take out the frozen mycelium mixture and thaw it at room temperature for 2 h. Then put the thawed mixture in a plywood mold and apply a gravity of 20 N to squeeze out the water. Keep it for 4 min and remove excess water during this period.

[0033] (6) High temperature cooking: brush a layer of vegetable oil on the surface of the mixture after dehydration in step (5), and heat at 190° C. for 10 min to obtain the fungal protein meat containing Pleurotus eryngii mycelium.

[0034] Example 3

[0035] Combination Figure 1 As shown, a processing method for improving the texture characteristics and sensory quality of Pleurotus eryngii mycelium meat is specifically as follows: (1) Pretreatment of Pleurotus eryngii mycelium: The harvested Pleurotus eryngii mycelium was placed in a filter cloth, washed with ultrapure water three times until there was no obvious culture medium component, centrifuged at 5000 r / min for 10 min, and weighed. Ultrapure water 10 times the wet weight of the mycelium was added and heated in a water bath to remove purine and inactivate fungal cells. The water bath temperature was 85°C and the water bath time was 45 min. After cooling, the water was squeezed out with a G-shaped clamp and a plastic mold to remove water, and the mycelium was collected to obtain the pretreated Pleurotus eryngii mycelium, which was weighed for later use. The water content of the pretreated Pleurotus eryngii mycelium was 80%.

[0036] (2) Compounding the mixture: mixing the pre-treated Pleurotus eryngii mycelium with yeast protein dry powder to obtain a mixture; based on the total wet weight of the mixture, the Pleurotus eryngii mycelium and the yeast protein are added in a ratio of 9:1, and then adding ultrapure water in an amount of 10% of the total weight of the two.

[0037] (3) Mechanical coupling: The mycelium mixture obtained in step (2) is placed in a beaker, and an electric device that can drive a propeller to rotate at a constant speed is set on an iron frame; the mixture is stirred in one direction at a speed of 400 rpm / s for 60 min.

[0038] (4) Mold freezing: The mycelium mixture obtained in step (3) is evenly filled into a silicone cubic mold, and gently pressed with a silicone spatula to remove bubbles, so that the material fully fits the inner wall of the mold, and then placed in a -20℃ refrigerator and frozen for 12 h. The outer layer of the mold is wrapped with plastic wrap to prevent moisture evaporation.

[0039] (5) Thawing and squeezing out water: Take out the frozen mycelium mixture and thaw it at room temperature for 2 h. Then put the thawed mixture in a plywood mold and apply a gravity of 10 N to squeeze out the water. Keep it for 3 min and remove excess water during this period.

[0040] (6) High temperature cooking: brush a layer of vegetable oil on the surface of the mixture after dehydration in step (5), and heat at 170° C. for 8 min to obtain the fungal protein meat containing Pleurotus eryngii mycelium.

[0041] In order to highlight the beneficial effects of the present invention, the following comparative example experiments are given.

[0042] Comparative Example 1

[0043] (1) Pretreatment of Pleurotus eryngii mycelium: The harvested Pleurotus eryngii mycelium was placed in a filter cloth, washed twice with ultrapure water until there was no obvious culture medium component, centrifuged at 6000 r / min for 10 min, and weighed. Ultrapure water 20 times the wet weight of the mycelium was added, and the mixture was heated in a water bath at 75°C for 50 min. After cooling, the mycelium was squeezed out with a G-shaped clamp and a plastic mold to remove water, and the mycelium was collected to obtain the pretreated Pleurotus eryngii mycelium, which was weighed for later use. The water content of the pretreated Pleurotus eryngii mycelium was 86%.

[0044] (2) Mold freezing: The mycelium obtained in step (1) is evenly filled into a silicone cubic mold, and gently pressed with a silicone spatula to remove bubbles, so that the material fully fits the inner wall of the mold, and then placed in a -20℃ refrigerator for 10 h. The outer layer of the mold is wrapped with plastic wrap to prevent moisture evaporation.

[0045] (3) Thawing and squeezing out water: Take out the frozen mycelium mixture and thaw it at room temperature for 1 h. Then put the thawed mixture in a plywood mold and apply a gravity of 20 N to squeeze out the water. Keep it for 4 min and remove excess water during this period.

[0046] (4) High temperature cooking: Brush a layer of vegetable oil on the surface of the mixture after dehydration in step (3), and heat at 140°C for 6 min to obtain fungal protein meat.

[0047] Comparative Example 2 (1) Pretreatment of Pleurotus eryngii mycelium: The harvested Pleurotus eryngii mycelium was placed in a filter cloth, washed with ultrapure water 4 times until there was no obvious culture medium component, centrifuged at 4000 r / min for 10 min, and weighed. Ultrapure water 15 times the wet weight of the mycelium was added and heated in a water bath to remove purine and inactivate fungal cells. The water bath temperature was 80°C and the water bath time was 40 min. After cooling, the water was squeezed out with a G-shaped clamp and a plastic mold to remove water, and the mycelium was collected to obtain the pretreated Pleurotus eryngii mycelium, which was weighed for later use. The water content of the pretreated Pleurotus eryngii mycelium was 78%.

[0048] (2) Compounding the mixture: mixing the pre-treated Pleurotus eryngii mycelium with yeast protein dry powder to obtain a mixture; based on the total wet weight of the mixture, the Pleurotus eryngii mycelium and the yeast protein are added in a ratio of 4:1, and then adding ultrapure water in an amount of 20% of the total weight of the two.

[0049] (3) Mold freezing: The mycelium mixture obtained in step (2) is evenly filled into a silicone cubic mold, and gently pressed with a silicone spatula to remove bubbles, so that the material fully fits the inner wall of the mold, and then placed in a -20℃ refrigerator and frozen for 16 hours. The outer layer of the mold is wrapped with plastic wrap to prevent moisture evaporation.

[0050] (4) Thawing and squeezing out water: Take out the frozen mycelium mixture and thaw it at room temperature for 2 h. Then put the thawed mixture in a plywood mold and apply a gravity of 15N to squeeze out the water. Keep it for 2 min and remove excess water during this period.

[0051] (5) High temperature cooking: brush a layer of vegetable oil on the surface of the mixed material after dehydration in step (4), and heat at 190° C. for 12 minutes to obtain the fungal protein meat containing Pleurotus eryngii mycelium.

[0052] Comparative Example 3 (1) Pretreatment of Pleurotus eryngii mycelium: The harvested Pleurotus eryngii mycelium was placed in a filter cloth, washed twice with ultrapure water until there was no obvious culture medium component, centrifuged at 4000 r / min for 10 min, and weighed. Ultrapure water 5 times the wet weight of the mycelium was added and heated in a water bath to remove purine and inactivate fungal cells. The water bath temperature was 70°C and the water bath time was 30 min. After cooling, the water was squeezed out with a G-shaped clamp and a plastic mold to remove water, and the mycelium was collected to obtain the pretreated Pleurotus eryngii mycelium, which was weighed for later use. The water content of the pretreated Pleurotus eryngii mycelium was 72%.

[0053] (2) Mechanical coupling: The mycelium obtained in step (1) is placed in a beaker, and an electric device capable of driving a propeller to rotate at a constant speed is set on an iron frame; the mixed material is stirred in one direction at a speed of 200 rpm / s for 20 min.

[0054] (3) Mold freezing: The mycelium mixture obtained in step (2) is evenly filled into a silicone cubic mold, and gently pressed with a silicone spatula to remove bubbles, so that the material fully fits the inner wall of the mold, and then placed in a -20℃ refrigerator for 8 hours. The outer layer of the mold is wrapped with plastic wrap to prevent moisture evaporation.

[0055] (4) Thawing and squeezing out water: Take out the frozen mycelium mixture and thaw it at room temperature for 1 h. Then put the thawed mixture in a plywood mold and apply a gravity of 5 N to squeeze out the water. Keep it for 1 min and remove excess water during this period.

[0056] (5) High temperature cooking: brush a layer of vegetable oil on the surface of the mixed material after dehydration in step (4), and heat at 140° C. for 6 min to obtain the fungal protein meat containing Pleurotus eryngii mycelium.

[0057] Experiments such as texture characteristics and sensory evaluation were conducted on the fungal protein meat prepared in Examples 1-3 and Comparative Examples 1-3.

[0058] (1) Texture characteristics: Texture analysis (TPA) test was performed on each sample using a texture analyzer to analyze its hardness, elasticity and chewiness.

[0059] Table 1 Comparison of the texture characteristics of fungal protein meat and chicken in Examples 1-3 and Comparative Examples 1-3

[0060] Note: The data in the table are mean ± standard deviation. Different lowercase letters a, b, c in the same column indicate significant differences between the data. P <0.05).

[0061] The data in Table 1 show that compared with Comparative Example 1, the fungal protein meat prepared in Example 3 has a firm texture, good elasticity, and is closer to chicken.

[0062] (2) The cross-section of the fungal protein meat prepared in Example 3 is as follows: Figure 2 It can be seen that the method of the present invention uses mechanical rotation coupling technology and reasonably optimizes the ratio of Pleurotus eryngii mycelium to yeast protein, so that the fungal protein meat produced has richer texture.

[0063] (3) Sensory evaluation: The sensory evaluation adopted a scoring system, and the fungal protein meat of Example 3, Comparative Examples 1-3 and high-moisture extruded plant meat were evaluated in five aspects: texture, smell, juiciness, chewiness and overall acceptance. A total of 10 questionnaires were conducted, and the final scores were averaged. The following Table 2 is a sensory evaluation table.

[0064] Table 2 Sensory evaluation table

[0065] From the sensory evaluation results, it can be seen that the fungal protein meat prepared by this process has significant advantages over comparative examples 1-3 and high-moisture extruded plant meat. The fungal protein meat in Example 3 has more obvious meat-like fibers, good chewiness, and high overall acceptance; the fungal protein meat in Example 3 has a unique fresh aroma of yeast, does not have the strong beany smell of the extruded sample, and has an improved smell compared to comparative example 1.

[0066] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A processing method for improving the texture characteristics and sensory quality of Pleurotus eryngii mycelium meat, characterized in that: The following steps are involved: (1) Pretreatment of Pleurotus eryngii mycelium; (2) Compounding the mixture: mixing the pre-treated Pleurotus eryngii mycelium with yeast protein dry powder to obtain a mixture, wherein the ratio of Pleurotus eryngii mycelium to yeast protein is 4:1 to 19:1 based on the total wet weight of the mixture; and then adding ultrapure water; (3) Mechanical coupling: placing the mycelium mixture obtained in step (2) in a container, and stirring the mixture in one direction at a speed of 200-400 rpm / s for 20-60 min; (4) Mold freezing: the mycelium mixture obtained in step (3) is evenly filled into the mold, and bubbles are removed to make the material fully fit the inner wall of the mold, and then placed in a -20°C refrigerator for freezing; (5) Thawing and squeezing to remove water: Take out the frozen mycelium mixture, thaw it at room temperature, then put the thawed mixture in a splint mold and apply a force of 5-20 N to squeeze out the water; (6) High temperature cooking: Brush the surface of the mixture after dehydration in step (5) with vegetable oil and heat at 140-190° C. to obtain fungal protein meat.

2. The processing method for improving the texture characteristics and sensory quality of Pleurotus eryngii mycelium according to claim 1, characterized in that: The step (1) specifically comprises placing the Pleurotus eryngii mycelium in a filter cloth, washing with ultrapure water for 2 to 5 times until no obvious culture medium components are present, centrifuging at 4000-6000 r / min for 10 min, and weighing; adding ultrapure water 5 to 20 times the wet weight of the mycelium, and heating the mixture in a water bath; after cooling, squeezing and removing water with a G-shaped clamp and a plastic mold, collecting the mycelium, and obtaining the pre-treated Pleurotus eryngii mycelium, and weighing the mixture for later use.

3. The processing method for improving the texture characteristics and sensory quality of Pleurotus eryngii mycelium according to claim 2, characterized in that: In the step (1), the water bath temperature is 70-85° C., and the water bath time is 30-50 min.

4. The processing method for improving the texture characteristics and sensory quality of Pleurotus eryngii mycelium according to claim 3, characterized in that: The water content of the Pleurotus eryngii mycelium after the pretreatment is 72-86%.

5. The processing method for improving the texture characteristics and sensory quality of Pleurotus eryngii mycelium according to claim 1, characterized in that: In the step (2), the amount of ultrapure water used is 10-25% of the total mass of Pleurotus eryngii mycelium and yeast protein.

6. The processing method for improving the texture characteristics and sensory quality of Pleurotus eryngii mycelium according to claim 1, characterized in that: In the step (4), the mold is a silica gel cubic mold; the freezing time in the refrigerator is 8 to 16 hours; the outer layer of the mold is wrapped with plastic wrap to prevent moisture from evaporating.

7. The processing method for improving the texture characteristics and sensory quality of Pleurotus eryngii mycelium according to claim 1, characterized in that: In the step (5), thawing is performed at room temperature for 1 to 3 hours.

8. The processing method for improving the texture characteristics and sensory quality of Pleurotus eryngii mycelium according to claim 7, characterized in that: In the step (5), a gravity squeeze of 5-20 N is applied to remove the water and maintained for 1-4 min.

9. The processing method for improving the texture characteristics and sensory quality of Pleurotus eryngii mycelium according to claim 1, characterized in that: In the step (6), the heating time is 6 to 12 minutes.

10. Fungal protein meat obtained by the processing method for improving the texture characteristics and sensory quality of Pleurotus eryngii mycelium meat according to any one of claims 1 to 9.

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