Low-fat high-protein vegetarian meat stuffing rich in yeast protein as well as preparation method and application thereof
By using low-fat, high-protein meat filling rich in yeast protein, combined with a single steaming process, the sticky and glutinous problems and health risks of traditional fillings are solved, and the nutritional balance of high-protein and low-fat is achieved, and the excellent taste and toughness of high-protein and low-fat are achieved.
Patent Information
- Application Number
- CN202510128898.9
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2022-05-24
- Publication Date
- 2025-05-02
AI Technical Summary
Among the existing filling products, glutinous rice causes a sticky and glutinous taste to lack toughness, and it is prone to reverse growth during storage; traditional samples rely on animal protein and fat, which is not good for health; the taste of meat protein is affected by the influence of the types and storage time of meat protein, making it difficult to unify; the cooking process is complicated, and nutrients are easily lost.
Low-fat and high-protein meat fillings rich in yeast protein, including konjac rice, silk-brushed protein, yeast protein, gluten, yeast extract, konjac glucomannan, vegetable oil and auxiliary materials, are prepared through a single steaming process to ensure balanced taste and nutrition.
The vegetarian meat filling provided does not contain animal-derived ingredients, has high protein content, low lipid content, balanced amino acids, and high B vitamin content, which improves taste and reproduction, has good elasticity and toughness, and is simple in technology. It is suitable for industrial production and homemade.
Smart Images
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Abstract
Description
[0001] This application is a divisional application of the Chinese application with application number 2022105710891 filed on May 24, 2022, and invention name “A low-fat and high-protein vegetarian meat filling rich in yeast protein, and its preparation method and application”. Technical Field
[0002] The invention relates to the technical field of yeast extract seasoning and vegetarian product development and application, and in particular to a low-fat and high-protein vegetarian meat filling rich in yeast protein and a preparation method thereof. Background Art
[0003] Traditional steamed filling products, such as siu mai, are generally made of glutinous rice, mushrooms, animal protein, animal fat, etc. They have a soft, smooth taste, and a distinct meaty aroma and the denseness of animal fat. In today's natural, nutritious, healthy, green, and environmentally friendly food culture, people have found that animal breeding consumes a lot of energy and causes a lot of pollution. Meat raw materials are expensive and costly. At the same time, animal-derived meat products contain high cholesterol. Excessive consumption can cause people to suffer from various obesity-related diseases. The glutinous rice grains used in traditional fillings are generally oblong or slender. After steaming, they are sticky, but not resistant to storage and are prone to re-sprouting, affecting the taste. At the same time, the taste and aroma of traditional samples are mainly determined by the raw material quality, composition, and processing technology of animal-derived meat products. They are subject to the operator's skills and the quality of the raw materials, which is not conducive to the uniformity of taste and the stability of flavor. Summary of the invention
[0004] The technical problems to be solved by the present invention are as follows: (1) In the existing filling products, glutinous rice is mostly used as the main raw material for preparation, but the taste is too sticky, lacks certain toughness and elasticity, and is prone to back-spinning during storage. (2) Traditional samples mainly use animal protein and its fat to enhance the flavor and taste, and excessive consumption is harmful to health. (3) The taste of traditional samples is affected by the type of meat protein, meat source ingredients and storage time of meat products, and the taste is difficult to unify. (4) Traditional samples need to be steamed multiple times during the preparation process, the process is relatively complicated, and the nutrients are easily lost during the steaming process.
[0005] In view of the deficiencies in the prior art, the present invention provides the following technical solutions:
[0006] The invention provides a low-fat and high-protein vegetarian meat filling rich in yeast protein. The filling comprises the following components: in parts by weight, 300-700 parts of konjac rice, 200-500 parts of fibrous protein, 10-200 parts of yeast protein, 10-50 parts of gluten powder, 2-6 parts of yeast extract, 0.2-3 parts of konjac glucomannan, 30-150 parts of vegetable oil and 22-107 parts of auxiliary materials.
[0007] Preferably, the auxiliary materials include 12-52 parts of seasonings and 10-55 parts of edible gum.
[0008] Preferably, the seasoning includes any one selected from 2-12 parts of salt, 2-15 parts of white sugar, 2-10 parts of monosodium glutamate, 5-10 parts of soy sauce and 1-5 parts of black pepper, or a combination of two or more thereof; the edible gum includes one selected from 10-50 parts of starch, 0.1-3 parts of methyl cellulose and 0.1-1.5 parts of sodium polyacrylate, or a combination of two or more thereof.
[0009] Preferably, the filling comprises the following components: in parts by weight, 400-550 parts of konjac rice, 200-320 parts of fibrous protein, 10-40 parts of yeast protein, 10-20 parts of gluten, 2-6 parts of yeast extract, 0.8-2 parts of konjac glucomannan, 40-55 parts of vegetable oil, 10-20 parts of starch, 5-12 parts of salt, 7-15 parts of white sugar, 5-9 parts of monosodium glutamate, 6-10 parts of soy sauce, 3-5 parts of black pepper, 0.5-2 parts of methylcellulose and 0.3-1 parts of sodium polyacrylate.
[0010] Preferably, the filling further comprises vegetables; preferably, the vegetables account for 50-200 parts by weight.
[0011] Preferably, the vegetable is one or a combination of two or more of cabbage, Chinese cabbage, green onion, radish, onion and shiitake mushroom.
[0012] Preferably, the vegetarian meat filling does not contain animal-derived ingredients.
[0013] The present invention also provides a method for preparing the vegetarian meat filling, which comprises the following steps: uniformly mixing konjac rice, fibrous protein, yeast protein, gluten powder, yeast extract, konjac glucomannan, vegetable oil and auxiliary materials.
[0014] Preferably, the preparation method further comprises adding vegetables.
[0015] The present invention also provides application of the vegetarian meat filling or the vegetarian meat filling prepared by the preparation method in food.
[0016] The present invention also provides a steamed dumpling containing the vegetarian meat filling or the vegetarian meat filling prepared by the preparation method.
[0017] Beneficial effects of the present invention:
[0018] (1) Compared with traditional fillings, the vegetarian meat filling provided by the present invention does not contain animal-derived ingredients; the steamed buns prepared by the vegetarian meat filling of the present invention have rich protein content, low lipid content, balanced amino acids, high content of B vitamins, balanced nutrition, improved taste and anti-aging phenomenon, and good elasticity and toughness;
[0019] (2) The present invention utilizes yeast extract seasoning technology to enhance the overall freshness and flavor of the product, reduce salt and saltiness, and increase the flavor. BRIEF DESCRIPTION OF THE DRAWINGS
[0020] Figure 1 Shown is the siomai prepared in Example 2. DETAILED DESCRIPTION
[0021] The invention provides a low-fat and high-protein vegetarian meat filling without animal sources.
[0022] The vegetarian meat filling provided by the invention has low fat content, high protein content, elasticity and toughness, and good taste.
[0023] The present invention utilizes vegetarian meat compounding technology, seasoning technology and single steaming process to prepare a fully vegetarian (meat-free) nutritionally balanced vegetarian meat filling containing yeast extract. In order to produce a vegetarian meat product with satisfactory meat-like characteristics. By utilizing the vegetarian meat compounding technology, the product does not contain meat and is suitable for vegetarian groups; konjac rice is used to replace glutinous rice to alleviate the problems of glutinous rice regeneration and adhesion; yeast extract seasoning technology is used to enhance the overall freshness and flavor of the product, reduce salt and saltiness, increase flavor, and balance nutrition; and single steaming process is used to make the preparation method simple and convenient, suitable for industrial production and home-made.
[0024] Konjac rice is made from konjac flour and micro-powder as the main ingredients, using a unique process. It is a low-calorie artificial rice rich in soluble dietary fiber. It is an ideal healthy staple food for people with high blood pressure, high blood sugar, diabetes, and obesity. It tastes similar to natural rice, with an attractive fragrance and a soft and glutinous texture.
[0025] Fiber-like protein is a fibrous protein with a texture similar to muscle fiber that is produced and processed by special technology from plant protein or microbial protein. The fiber feel, hardness, chewiness and elasticity of fiber-like protein made from plant protein and yeast protein by modern technology are highly similar to those of animal meat products.
[0026] Yeast extract is a natural seasoning made from protein-rich edible yeast using modern biotechnology to degrade the proteins and nucleic acids in yeast cells and then refine them. Its main ingredients are polypeptides, amino acids, flavor nucleotides, B vitamins and trace elements.
[0027] Yeast protein in yeast is a high-quality complete protein with a protein content of 40% to 60%. Its digestibility can reach 96%, and its net utilization rate can reach 59%. It contains a complete amino acid group, including 8 essential amino acids for the human body, especially lysine, which is less in grain protein, but higher in yeast. In addition, the amino acid ratio in yeast is close to the ideal amino acid composition value recommended by the Food and Agriculture Organization of the United Nations (FAO), so its nutritional value is high. Yeast also contains some functional proteins, such as metallothionein, which has a wide range of biological functions. It mainly participates in the storage, transportation and metabolism of trace elements in the body, antagonizes ionizing radiation, removes hydroxyl free radicals and detoxifies heavy metals.
[0028] In a specific embodiment, the present invention provides the following first set of technical solutions:
[0029] Technical solution 1: A low-fat, high-protein vegetarian meat filling rich in yeast protein, characterized in that the filling comprises the following components: in parts by weight, 300-700 parts of konjac rice, 200-500 parts of fibrous protein, 10-200 parts of yeast protein, 10-50 parts of gluten, 2-6 parts of yeast extract, 0.2-3 parts of konjac glucomannan, 30-150 parts of vegetable oil and 22-107 parts of auxiliary materials.
[0030] Technical Solution 2: The low-fat and high-protein vegetarian meat filling rich in yeast protein according to Technical Solution 1 is characterized in that the auxiliary materials include 12-52 parts of seasonings and 10-55 parts of edible gum.
[0031] Technical Solution 3: The low-fat, high-protein vegetarian meat filling rich in yeast protein according to Technical Solution 2 is characterized in that the seasoning includes any one selected from 2-12 parts of table salt, 2-15 parts of white sugar, 2-10 parts of MSG, 5-10 parts of soy sauce and 1-5 parts of black pepper, or a combination of two or more thereof, and the edible gum includes one selected from 10-50 parts of starch, 0.1-3 parts of methyl cellulose and 0.1-1.5 parts of sodium polyacrylate, or a combination of two or more thereof.
[0032] Technical Solution 4: The filling according to any one of Technical Solutions 1-3 is characterized in that the filling comprises the following components: in parts by weight, 400-550 parts of konjac rice, 200-320 parts of fibrous protein, 10-40 parts of yeast protein, 10-20 parts of gluten, 2-6 parts of yeast extract, 0.8-2 parts of konjac glucomannan, 40-55 parts of vegetable oil, 10-20 parts of starch, 5-12 parts of salt, 7-15 parts of white sugar, 5-9 parts of monosodium glutamate, 6-10 parts of soy sauce, 3-5 parts of black pepper, 0.5-2 parts of methyl cellulose and 0.3-1 parts of sodium polyacrylate.
[0033] Technical Solution 5: The filling according to any one of Technical Solutions 1-4, characterized in that the filling also includes vegetables;
[0034] Preferably, the vegetables are in an amount of 50-200 parts by weight.
[0035] Technical Solution 6: The filling according to Technical Solution 5 is characterized in that the vegetables are one or a combination of two or more of cabbage, lettuce, scallions, radishes, onions and mushrooms.
[0036] Technical Solution 7: The vegetarian meat filling according to any one of Technical Solutions 1-6 is characterized in that the vegetarian meat filling does not contain animal-derived ingredients.
[0037] Technical Solution 8: The method for preparing the vegetarian meat filling described in any one of Technical Solutions 1-7 is characterized in that it comprises the following steps: konjac rice, fibrous protein, yeast protein, gluten powder, yeast extract, konjac glucomannan, vegetable oil and auxiliary materials are uniformly mixed to obtain a filling.
[0038] Technical Solution 9: The preparation method according to Technical Solution 8 is characterized in that the preparation method also includes adding vegetables.
[0039] Technical Solution 10: Use of the vegetarian meat filling described in Technical Solutions 1-7 or the vegetarian meat filling prepared by the preparation method described in Technical Solutions 8 or 9 in food.
[0040] Technical Solution 11: A steamed dumpling, characterized in that the steamed dumpling contains the vegetarian meat filling described in Technical Solutions 1-7 or the vegetarian meat filling prepared by the preparation method described in Technical Solutions 8 or 9.
[0041] In another specific embodiment, the present invention provides the following second set of specific technical solutions:
[0042] Technical solution (1): A low-fat and high-protein vegetarian meat filling rich in yeast protein, characterized in that the filling comprises the following components: in parts by weight, 300-700 parts of konjac rice, 200-500 parts of fibrous protein, 10-200 parts of yeast protein, 10-50 parts of gluten powder, 2-6 parts of yeast extract, 0.2-3 parts of konjac glucomannan, 30-150 parts of vegetable oil, 22-107 parts of auxiliary materials and 50-200 parts of vegetables, wherein the vegetarian meat filling does not contain animal-derived ingredients;
[0043] The auxiliary materials include 12-52 parts of seasonings and 10-55 parts of edible gum. The seasonings include 2-12 parts of salt, 2-15 parts of white sugar, 2-10 parts of monosodium glutamate, 5-10 parts of soy sauce and 1-5 parts of black pepper powder, and the edible gum includes 10-50 parts of starch, 0.1-3 parts of methylcellulose and 0.1-1.5 parts of sodium polyacrylate.
[0044] Technical solution (2): According to the low-fat, high-protein vegetarian meat filling described in technical solution (1), the filling comprises the following components, measured by weight: 400-550 parts of konjac rice, 200-320 parts of fibrous protein, 10-40 parts of yeast protein, 10-20 parts of gluten, 2-6 parts of yeast extract, 0.8-2 parts of konjac glucomannan, 40-55 parts of vegetable oil, 10-20 parts of starch, 5-12 parts of salt, 7-15 parts of white sugar, 5-9 parts of monosodium glutamate, 6-10 parts of soy sauce, 3-5 parts of black pepper, 0.5-2 parts of methyl cellulose, 0.3-1 parts of sodium polyacrylate, and 50-200 parts of vegetables, wherein the vegetarian meat filling does not contain animal-derived ingredients.
[0045] Technical solution (3): The filling according to technical solution (1) or (2) is characterized in that the vegetables are one or a combination of two or more of cabbage, Chinese cabbage, green onion, radish, onion and shiitake mushroom.
[0046] Technical solution (4): The filling according to any one of technical solutions (1) to (3), characterized in that the protein content of the yeast protein is 40% to 60%.
[0047] Technical Solution (5): The method for preparing the vegetarian meat filling described in any one of Technical Solutions (1) to (4) is characterized in that it comprises the following steps: konjac rice, fibrous protein, yeast protein, gluten powder, yeast extract, konjac glucomannan, vegetable oil, auxiliary materials and vegetables are uniformly mixed to obtain a vegetarian meat filling.
[0048] Technical Solution (6): Use of the vegetarian meat filling described in any one of Technical Solutions (1) to (4) or the vegetarian meat filling prepared by the preparation method described in Technical Solution (5) in food.
[0049] Technical Solution (7): The application described in Technical Solution 6, wherein the application is siu mai.
[0050] Technical solution (8): A steamed dumpling, characterized in that the steamed dumpling contains the vegetarian meat filling described in any one of technical solutions (1) to (4) or the vegetarian meat filling prepared by the preparation method described in technical solution (7).
[0051] Technical Solution (9): The siu mai described in Technical Solution (8) is obtained by filling the vegetarian meat filling into the outer skin and steaming it.
[0052] This specific embodiment is merely an explanation of the present invention and is not a limitation of the present invention. After reading this specification, those skilled in the art may make non-creative modifications to this embodiment as needed, but such modifications are protected by patent law as long as they are within the scope of the claims of the present invention.
[0053] The source information of the reagents used in the examples of the present invention is shown in Table 1 below.
[0054] Table 1
[0055]
[0056]
[0057] The specific embodiments of the present invention are described in detail below with reference to the accompanying drawings:
[0058] Example 1
[0059] (1) 500 g of konjac rice, 300 g of fibrous protein, 100 g of shiitake mushrooms, 100 g of onions, and 50 g of vegetable oil were uniformly stirred until the particles were evenly dispersed;
[0060] (2) Add 30 g of yeast protein, 20 g of starch, and 20 g of gluten to the sample in (1), mix them well, and mix them evenly to form a sample matrix;
[0061] (3) Add 12 g of edible salt, 12 g of white sugar, 7 g of monosodium glutamate, 10 g of soy sauce, 6 g of yeast extract, and 5 g of black pepper to the mixed sample matrix, and stir evenly until fully dispersed;
[0062] (4) Add 2 g of konjac glucomannan, 2 g of methylcellulose and 1 g of sodium polyacrylate to the sample in (3), and mix well to form a filling;
[0063] (5) Stuff the filling into the outer skin and steam until cooked.
[0064] Example 2
[0065] (1) 550 g of konjac rice, 320 g of fibrous protein, 90 g of shiitake mushrooms, 110 g of onions, and 55 g of vegetable oil were uniformly stirred until the particles were evenly dispersed;
[0066] (2) Add 40 g of yeast protein, 20 g of starch, and 20 g of gluten to the sample in (1), mix them well, and mix them evenly to form a sample matrix;
[0067] (3) Add 10 g of edible salt, 15 g of white sugar, 9 g of monosodium glutamate, 10 g of soy sauce, 6 g of yeast extract, and 5 g of black pepper to the mixed sample matrix, and stir evenly until fully dispersed;
[0068] (4) Add 1 g of konjac glucomannan, 1.5 g of methylcellulose and 1 g of sodium polyacrylate to the sample in (3), and mix well to form a filling;
[0069] (5) Stuff the filling into the outer skin and steam until cooked.
[0070] The obtained siu mai Figure 1 As shown, from Figure 1 It can be seen that konjac rice has good elasticity and each grain is plump and crystal clear.
[0071] Example 3
[0072] (1) 400 g of konjac rice, 200 g of fibrous protein, 50 g of shiitake mushrooms, 50 g of onions, and 40 g of vegetable oil were uniformly stirred until the particles were evenly dispersed;
[0073] (2) Add 10 g of yeast protein, 10 g of starch, and 10 g of gluten to the sample in (1), mix them well, and mix them evenly to form a sample matrix;
[0074] (3) Add 5 g of edible salt, 7 g of white sugar, 5 g of monosodium glutamate, 6 g of soy sauce, 3 g of yeast extract, and 3 g of black pepper to the mixed sample matrix, and stir evenly until fully dispersed;
[0075] (4) Add 0.8 g of konjac glucomannan, 0.5 g of methylcellulose and 0.3 g of sodium polyacrylate to the sample in (3), and mix well to form a filling;
[0076] (5) Stuff the filling into the outer skin and steam until cooked.
[0077] Example 4
[0078] (1) 700 g of konjac rice, 500 g of fibrous protein, 200 g of shiitake mushrooms, and 150 g of vegetable oil were uniformly stirred until the particles were evenly dispersed;
[0079] (2) Add 200 g of yeast protein, 50 g of starch, and 50 g of gluten to the sample in (1), mix them evenly to form a sample matrix;
[0080] (3) Add 2 g of edible salt, 2 g of white sugar, 2 g of monosodium glutamate, 5 g of soy sauce, 2 g of yeast extract, and 1 g of black pepper to the mixed sample matrix, and stir evenly until fully dispersed;
[0081] (4) Add 3 g of konjac glucomannan, 3 g of methylcellulose and 1.5 g of sodium polyacrylate to the sample in (3), and mix well to form a filling;
[0082] (5) Stuff the filling into the outer skin and steam until cooked.
[0083] Comparative Example 1
[0084] (1) 1500 g of konjac rice, 50 g of fibrous protein, 10 g of shiitake mushrooms, 10 g of onions, and 2 g of vegetable oil were uniformly stirred until the particles were evenly dispersed;
[0085] (2) Add 2 g of yeast protein, 5 g of starch, and 5 g of gluten to the sample in (1), mix them evenly to form a sample matrix;
[0086] (3) Add 12 g of edible salt, 12 g of white sugar, 7 g of monosodium glutamate, 10 g of soy sauce, 6 g of yeast extract, and 5 g of black pepper to the mixed sample matrix, and stir evenly until fully dispersed;
[0087] (4) Add 2 g of konjac glucomannan, 2 g of methylcellulose and 1 g of sodium polyacrylate to the sample in (3), and mix well to form a filling;
[0088] (5) Stuff the filling into the outer skin and steam until cooked.
[0089] Comparative Example 2
[0090] (1) 10 g of konjac rice, 20 g of fibrous protein, 5 g of shiitake mushrooms, 5 g of onions, and 5 g of vegetable oil were uniformly stirred until the particles were evenly dispersed;
[0091] (2) Add 4 g yeast protein, 20 g starch, and 20 g gluten to the sample in (1), mix well, and mix evenly to form a sample matrix;
[0092] (3) Add 10 g of edible salt, 15 g of white sugar, 9 g of monosodium glutamate, 10 g of soy sauce, 6 g of yeast extract, and 5 g of black pepper to the mixed sample matrix, and stir evenly until fully dispersed;
[0093] (4) Add 1 g of konjac glucomannan, 1.5 g of methylcellulose and 1 g of sodium polyacrylate to the sample in (3), and mix well to form a filling;
[0094] (5) Stuff the filling into the outer skin and steam until cooked.
[0095] Comparative Example 3
[0096] (1) 10 g of konjac rice, 1500 g of fibrous protein, 50 g of shiitake mushrooms, 50 g of onions, and 40 g of vegetable oil were uniformly stirred until the particles were evenly dispersed;
[0097] (2) Add 500 g of yeast protein, 300 g of starch, and 500 g of gluten to the sample in (1), mix them evenly to form a sample matrix;
[0098] (3) Add 5 g of edible salt, 7 g of white sugar, 5 g of monosodium glutamate, 6 g of soy sauce, 3 g of yeast extract, and 3 g of black pepper to the mixed sample matrix, and stir evenly until fully dispersed;
[0099] (4) Add 0.8 g of konjac glucomannan, 0.5 g of methylcellulose and 0.3 g of sodium polyacrylate to the sample in (3), and mix well to form a filling;
[0100] (5) Stuff the filling into the outer skin and steam until cooked.
[0101] 30 professional sensory tasters were invited to conduct sensory evaluation and analysis on the fillings obtained in Examples 1-3 and Comparative Examples 1-3, and the evaluation indicators included color, smell, taste, and comprehensive evaluation. The scores were scored according to the scoring criteria shown in Table 2, and the sensory evaluation scores are shown in Table 3.
[0102] Table 2 Sensory evaluation criteria for low-fat and high-protein vegetarian meat fillings rich in yeast protein
[0103]
[0104] Table 3 Sensory evaluation scores of low-fat and high-protein vegetarian meat fillings rich in yeast protein
[0105]
[0106]
[0107] As shown in Table 3 above, the vegetarian meat filling provided by the present invention has a mellow taste, no back-reaction phenomenon, and good elasticity and toughness.
[0108] The vegetarian meat filling provided by the present invention does not contain animal-derived ingredients, is rich in protein, low in lipid content, balanced in amino acids, high in B vitamins, and balanced in nutrition. At the same time, the vegetarian meat filling provided by the present invention has improved taste, is delicious and round, has no re-growth phenomenon, has good elasticity and toughness, and has excellent technical effects.
[0109] Although the present invention has been disclosed as above in the form of a preferred embodiment, it is not intended to limit the present invention. Anyone familiar with this technology can make various changes and modifications without departing from the spirit and scope of the present invention. Therefore, the scope of protection of the present invention should be based on the definition of the claims.
Claims
1. A low-fat and high-protein vegetarian meat filling rich in yeast protein, characterized in that: The filling comprises the following components: by weight, 300-700 parts of konjac rice, 200-500 parts of fibrous protein, 10-200 parts of yeast protein, 10-50 parts of gluten, 2-6 parts of yeast extract, 0.2-3 parts of konjac glucomannan, 30-150 parts of vegetable oil, 22-107 parts of auxiliary materials and 50-200 parts of vegetables, wherein the vegetarian meat filling does not contain animal-derived ingredients; The auxiliary materials include 12-52 parts of seasonings and 10-55 parts of edible gum, the seasonings include 2-12 parts of salt, 2-15 parts of white sugar, 2-10 parts of monosodium glutamate, 5-10 parts of soy sauce and 1-5 parts of black pepper, and the edible gum includes 10-50 parts of starch, 0.1-3 parts of methyl cellulose and 0.1-1.5 parts of sodium polyacrylate.
2. The low-fat, high-protein vegetarian meat filling according to claim 1, comprises the following components, in parts by weight: 400-550 parts of konjac rice, 200-320 parts of fibrous protein, 10-40 parts of yeast protein, 10-20 parts of gluten, 2-6 parts of yeast extract, 0.8-2 parts of konjac glucomannan, 40-55 parts of vegetable oil, 10-20 parts of starch, 5-12 parts of salt, 7-15 parts of white sugar, 5-9 parts of monosodium glutamate, 6-10 parts of soy sauce, 3-5 parts of black pepper, 0.5-2 parts of methylcellulose, 0.3-1 parts of sodium polyacrylate, and 50-200 parts of vegetables, wherein the vegetarian meat filling does not contain animal-derived ingredients.
3. The filling according to claim 1 or 2, characterized in that: The vegetables are one or a combination of two or more of cabbage, Chinese cabbage, green onion, radish, onion and mushroom.
4. The filling according to any one of claims 1 to 3, characterized in that: The protein content of the yeast protein is 40% to 60%.
5. The method for preparing the vegetarian meat filling according to any one of claims 1 to 4, characterized in that: The following steps are involved: The invention discloses a novel nanostructured carbon foam prepared by uniformly mixing konjac rice, fibrous protein, yeast protein, gluten powder, yeast extract, konjac glucomannan, vegetable oil, auxiliary materials and vegetables.
6. Use of the vegetarian meat filling according to any one of claims 1 to 4 or the vegetarian meat filling prepared by the preparation method according to claim 5 in food.
7. The use according to claim 6, wherein the use is siu mai.
8. A siomai, characterized in that: The siu mai contains the vegetarian meat filling described in any one of claims 1 to 4 or the vegetarian meat filling prepared by the preparation method described in claim 57.
9. The siu mai according to claim 8, which is obtained by putting the vegetarian meat filling into an outer skin and steaming it.