High-quality puffed plant meat and preparation method thereof

Abstract

The invention discloses high-quality puffed plant meat and a preparation method thereof, and the preparation method comprises the following steps: (1) rehydrating low-moisture puffed plant meat, controlling the moisture content of the plant meat to be 40-70%, then draining off surface moisture, performing baking treatment, and then cooling; (2) heating vegetable oil to 150 + / -10 DEG C, adding the puffed vegetable meat obtained in the step (1), and frying for 1 + / -0.5 min; (3) coating the fried puffed plant meat in the step (2) with paste to prepare coated puffed plant meat; and (4) frying the coated puffed plant meat, removing redundant grease on the surface of the plant meat after frying, and cooling to obtain the high-quality puffed plant meat. The texture and flavor of the puffed plant meat are regulated and controlled by regulating and controlling the rehydration degree. Through drying and slight frying, a dehydrated oil film layer can be formed on the surface of the plant meat, so that the internal moisture and flavor can be effectively locked, and the texture of the plant meat can be more stable.

Description

Technical Field

[0001] The invention relates to the technical field of puffed vegetable meat processing, in particular to a method for controlling the texture and moisture content of puffed vegetable meat by establishing a surface dehydrated oil film structure through rehydration and frying. Background Art

[0002] Plant meat is made of raw materials such as plant protein and fat, combined with functional additives such as adhesives, colorants, and flavoring substances, and processed through specific processing techniques to give it a texture, flavor, and color similar to traditional meat. Plant meat based on plant protein represents an important emerging and rapidly developing research field in the food processing industry. Plant meat has a low production cost, natural ingredients, and is rich in nutrients such as unsaturated fatty acids. It is close to real meat in flavor and texture, and has the texture, taste, and nutritional characteristics of traditional meat products. The main processing technologies for plant meat are spinning, hot shearing, 3D printing, and extrusion. Puffed plant meat is produced by low-moisture extrusion. During the low-moisture extrusion process, plant protein is mechanically processed into organized plant protein; the resulting product is slightly expanded, dry, and easy to store, and can be processed in the next step after simple rehydration.

[0003] Rehydration, also known as rehydration, is a very important quality indicator for evaluating dehydrated products. It is related to the structural changes that occur during the rehydration process, and involves drying methods and conditions, rehydration methods and temperature, rehydration ratio, etc. The rehydration process is an important step in the processing of puffed plant meat. Rehydration is a process in which the plant meat is in contact with liquid to obtain better sensory quality and reach a moisture content and moisture distribution that can be used in the next process flow. Common problems in the rehydration process of puffed plant meat are insufficient water absorption or excessive softening of the product, a large amount of solid loss, and changes in moisture content in the next seasoning sterilization process after rehydration. Therefore, improving the rehydration quality of plant meat is an urgent problem that needs to be solved in the development of plant meat products.

[0004] Deep frying is an efficient food preparation technology. As one of the oldest and most popular food processing techniques, deep frying or deep frying has been widely used in the food industry and our daily cooking. In the traditional deep frying process, the food is completely immersed in oil and kept at a relatively high temperature (usually 150-190℃) for frying, so as to obtain a crispy taste and better flavor. Deep frying uses oil as a heating medium to promote the dehydration of food at high temperature. The heat is transferred from the oil to the surface of the food by thermal convection, and then from the surface of the food to its interior by thermal conduction. Fried foods are usually coated with batter on the surface of the food before frying to provide a crispy fried batter food with a very desirable flavor after frying. The batter is usually composed of water, starch, salt and leavening agents, among which the composition of starch paste is one of the important factors affecting the quality of batter fried products. During the frying process, the Maillard reaction occurs to produce a golden crust, and a variety of reactions occur during the frying process to produce volatile compounds, giving the fried products a unique flavor. During the frying process, the moisture on the surface of the fried food will quickly convert into water vapor due to the high temperature of the frying oil. As the water in the food shell is rapidly lost, pores are formed on the food surface. When the pore size is large enough, the lower positive vapor pressure in the pores allows the frying oil to enter the food through the pores. Adding a batter layer on the surface of fried food will delay this reaction. Therefore, the present invention combines batter formula, raw material rehydration and post-treatment to provide a method for reducing the moisture change of fried batter-coated puffed vegetable meat and improving its taste and texture. Summary of the invention

[0005] The present invention aims to provide a method for processing pre-prepared dishes using puffed vegetable meat as raw materials, which solves the problems of moisture migration and poor flavor of puffed vegetable meat during processing. The method of the present invention is novel, safe, simple, and controllable, and can produce puffed vegetable meat pre-prepared dishes with stable moisture content, good flavor, and rich taste.

[0006] The technical solution adopted by the present invention to solve the technical problem is as follows:

[0007] A method for preparing high-quality puffed vegetable meat comprises the following steps:

[0008] (1) rehydrating the low-moisture puffed vegetable meat to control the moisture content of the vegetable meat to 40%-70%, then draining the surface moisture, baking, and then cooling;

[0009] (2) heating the vegetable oil to 150±10° C., adding the puffed vegetable meat obtained in step (1), and frying for 1±0.5 min;

[0010] (3) coating the fried puffed vegetable meat in step (2) with batter to produce battered puffed vegetable meat;

[0011] (4) deep-frying the battered puffed vegetable meat, removing excess fat from the surface of the vegetable meat after frying, and obtaining high-quality puffed vegetable meat after cooling.

[0012] Preferably, the water content of the vegetable meat in step (1) is 50% to 60%.

[0013] Preferably, the baking temperature is 100±10° C. and the baking time is 10-20 min.

[0014] Preferably, the slurry used for the batter is composed of 50±10% medium-gluten wheat flour, 30±10% corn starch, 17±5% egg liquid, 2±1% salt, and 1±0.5% baking soda in percentage by mass.

[0015] Preferably, the frying temperature in step (4) is 170±10° C., and the frying time is 3-7 min.

[0016] Preferably, the moisture content of the low-moisture puffed vegetable meat before rehydration in step (1) is less than 20%.

[0017] Preferably, the rehydration temperature is 25 to 75° C., and the warm water rehydration time is 1 to 20 min.

[0018] Preferably, the water used for rehydration in step (1) contains sauce.

[0019] Compared with the prior art, the present invention has the following beneficial effects:

[0020] (1) The present invention adjusts the texture and flavor of the puffed vegetable meat pre-prepared dish by adjusting the rehydration liquid and controlling the rehydration degree during the puffed vegetable meat rehydration stage.

[0021] (2) The present invention can form a dehydrated oil film layer on the surface of the vegetable meat by drying and light frying. This oil film layer can not only effectively lock the internal moisture and flavor, but also make the texture of the vegetable meat more stable. The drying process causes the surface moisture to evaporate rapidly to form a dry layer, while the light frying forms a layer of oil film on the surface. This oil film can not only prevent moisture loss, but also give the vegetable meat a unique flavor and color.

[0022] (3) The present invention forms a stable dehydrated-oil film structure on the surface of the plant meat by deep-frying with protein or starch slurry, thereby preventing the transfer of moisture inside and outside the plant meat, thereby effectively stabilizing its sensory quality. The process of coating the plant meat evenly covers the surface of the plant meat with a layer of slurry, which forms a crispy shell during the frying process, while locking in the internal moisture and producing a Maillard reaction at high temperature, giving the plant meat a more unique flavor and taste.

[0023] (4) The plant meat of the present invention can be used for processing a variety of vegetarian meat dishes such as braising and frying, and can withstand high temperature sterilization. The method is relatively simple to operate, does not require complex processing equipment, and is easy to realize industrial production. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] FIG. 1 is a sensory score graph of puffed vegetable meat of Example 1-6 (A) and Control Example 1-3 (B).

[0025] Figure 2 This is a graph showing the hardness of plant meat under different conditions.

[0026] Figure 3 These are the magnetic resonance images of plant meat under different conditions. DETAILED DESCRIPTION

[0027] The preferred embodiments of the present invention are described below. It should be understood that the embodiments are for better explaining the present invention and are not used to limit the present invention.

[0028] Determination of moisture content of the product: Weigh a certain mass of tissue protein, remove the liquid attached to its surface, use the direct drying method, and use the volatilization method to determine the weight loss of the sample at 101.3kPa (one atmosphere) and a temperature of 101℃~105℃. Then calculate the moisture content based on the weighing values ​​before and after drying.

[0029] Determination of moisture distribution of puffed vegetable meat: Imaging was performed using a low-field nuclear magnetic resonance imaging analyzer. After rehydration, the sample was immediately wrapped with plastic wrap to prevent moisture evaporation and placed in a 40 mm nuclear magnetic resonance tube for testing. The parameters were set as follows: TE = 20.000ms, TR = 500.00ms, average = 4, RG = 10.

[0030] Determination of the texture characteristics of puffed vegetable meat: The physical properties of the rehydrated puffed vegetable meat samples were measured using a texture analyzer in TPA mode. The sample was cut into a cylinder with a diameter of 2.5 cm and a height of 1 cm, and placed in the center of the test bench of the physical property tester. The P / 50 physical property tester probe was used to compress the sample at a speed of 2.0 mm / s before the test, 1.0 mm / s during the test, and 1.0 mm / s after the test. The compression degree was 75%, the trigger force was 5 g, and the interval between the two compressions was 5 seconds. The hardness and elasticity indicators of the sample texture were obtained.

[0031] Example 1

[0032] Step 1: Weigh an appropriate amount of low-moisture puffed vegetable meat, immerse it in a sufficient amount of sauce for rehydration, the rehydration temperature is 25°C, the rehydration time is 5 minutes, and the water content of the vegetable meat after rehydration is about 50%. After rehydration, take out the vegetable meat and drain the surface water;

[0033] Step 2: putting the rehydrated puffed vegetable meat obtained in step 1 into an oven for baking at a temperature of 100° C. for 10 minutes, and then cooling to room temperature;

[0034] Step 3: Add an appropriate amount of peanut oil to an oil bath, heat to 150°C, pour the puffed vegetable meat obtained in step 2 into it, and fry for 1 minute;

[0035] Step 4: Weigh all-purpose flour, corn starch, salt, baking soda, and egg liquid and mix them evenly to make a coating liquid, and coat the rehydrated plant meat obtained in step 3 with a batter so that each piece of plant meat is evenly covered with the coating liquid to make a batter-coated puffed plant meat;

[0036] Step 5: Put the battered puffed vegetable meat obtained in step 4 into an oil bath and fry it. Gently shake the frying basket every 60 seconds to ensure that all the vegetable meat is fully fried. After frying, use a centrifugal deoiler to remove excess oil on the surface of the vegetable meat and cool the vegetable meat to room temperature.

[0037] Example 2

[0038] Step 1: Weigh an appropriate amount of low-moisture puffed vegetable meat, immerse it in a sufficient amount of sauce for rehydration, the rehydration temperature is 25°C, the rehydration time is 8 minutes, and the water content of the vegetable meat after rehydration is about 60%. After rehydration, take out the vegetable meat and drain the surface water;

[0039] Step 2: putting the rehydrated puffed vegetable meat obtained in step 1 into an oven for baking at a temperature of 100° C. for 10 minutes, and then cooling to room temperature;

[0040] Step 3: Add an appropriate amount of peanut oil to an oil bath, heat to 150°C, pour the puffed vegetable meat obtained in step 2 into it, and fry for 1 minute;

[0041] Step 4: Weigh all-purpose flour, corn starch, salt, baking soda, and egg liquid and mix them evenly to make a coating liquid, and coat the rehydrated plant meat obtained in step 3 with a batter so that each piece of plant meat is evenly covered with the coating liquid to make a batter-coated puffed plant meat;

[0042] Step 5: Put the battered puffed vegetable meat obtained in step 4 into an oil bath and fry it. Gently shake the frying basket every 60 seconds to ensure that all the vegetable meat is fully fried. After frying, use a centrifugal deoiler to remove excess oil on the surface of the vegetable meat and cool the vegetable meat to room temperature.

[0043] Example 3

[0044] Step 1: Weigh an appropriate amount of low-moisture puffed vegetable meat, immerse it in a sufficient amount of sauce for rehydration, the rehydration temperature is 25°C, the rehydration time is 12 minutes, and the water content of the vegetable meat after rehydration is about 70%. After rehydration, remove the vegetable meat and drain the surface water;

[0045] Step 2: putting the rehydrated puffed vegetable meat obtained in step 1 into an oven for baking at a temperature of 100° C. for 10 minutes, and then cooling to room temperature;

[0046] Step 3: Add an appropriate amount of peanut oil to an oil bath, heat to 150°C, pour the puffed vegetable meat obtained in step 2 into it, and fry for 1 minute;

[0047] Step 4: Weigh all-purpose flour, corn starch, salt, baking soda, and egg liquid and mix them evenly to make a coating liquid, and coat the rehydrated plant meat obtained in step 3 with a batter so that each piece of plant meat is evenly covered with the coating liquid to make a batter-coated puffed plant meat;

[0048] Step 5: Put the battered puffed vegetable meat obtained in step 4 into an oil bath and fry it. Gently shake the frying basket every 60 seconds to ensure that all the vegetable meat is fully fried. After frying, use a centrifugal deoiler to remove excess oil on the surface of the vegetable meat and cool the vegetable meat to room temperature.

[0049] Example 4

[0050] Step 1: Weigh an appropriate amount of low-moisture puffed vegetable meat, immerse it in a sufficient amount of sauce for rehydration, the rehydration temperature is 25°C, the rehydration time is 5 minutes, and the water content of the vegetable meat after rehydration is about 50%. After rehydration, take out the vegetable meat and drain the surface water;

[0051] Step 2: putting the rehydrated puffed vegetable meat obtained in step 1 into an oven for baking at a temperature of 100° C. for 10 minutes, and then cooling to room temperature;

[0052] Step 3: Add an appropriate amount of peanut oil to an oil bath, pour the puffed vegetable meat obtained in step 2 into the oil bath, and immerse it in oil at room temperature for 5 minutes;

[0053] Step 4: Weigh all-purpose flour, corn starch, salt, baking soda, and egg liquid and mix them evenly to make a coating liquid, and coat the rehydrated plant meat obtained in step 3 with a batter so that each piece of plant meat is evenly covered with the coating liquid to make a batter-coated puffed plant meat;

[0054] Step 5: Put the battered puffed vegetable meat obtained in step 4 into an oil bath and fry it. Gently shake the frying basket every 60 seconds to ensure that all the vegetable meat is fully fried. After frying, use a centrifugal deoiler to remove excess oil on the surface of the vegetable meat and cool the vegetable meat to room temperature.

[0055] Example 5

[0056] Step 1: Weigh an appropriate amount of low-moisture puffed vegetable meat, immerse it in a sufficient amount of sauce for rehydration, the rehydration temperature is 25°C, the rehydration time is 8 minutes, and the water content of the vegetable meat after rehydration is about 60%. After rehydration, take out the vegetable meat and drain the surface water;

[0057] Step 2: putting the rehydrated puffed vegetable meat obtained in step 1 into an oven for baking at a temperature of 100° C. for 10 minutes, and then cooling to room temperature;

[0058] Step 3: Add an appropriate amount of peanut oil to an oil bath, pour the puffed vegetable meat obtained in step 2 into the oil bath, and immerse it in oil at room temperature for 5 minutes;

[0059] Step 4: Weigh all-purpose flour, corn starch, salt, baking soda, and egg liquid and mix them evenly to make a coating liquid, and coat the rehydrated plant meat obtained in step 3 with a batter so that each piece of plant meat is evenly covered with the coating liquid to make a batter-coated puffed plant meat;

[0060] Step 5: Put the battered puffed vegetable meat obtained in step 4 into an oil bath and fry it. Gently shake the frying basket every 60 seconds to ensure that all the vegetable meat is fully fried. After frying, use a centrifugal deoiler to remove excess oil on the surface of the vegetable meat and cool the vegetable meat to room temperature.

[0061] Example 6

[0062] Step 1: Weigh an appropriate amount of low-moisture puffed vegetable meat, immerse it in a sufficient amount of sauce for rehydration, the rehydration temperature is 25°C, the rehydration time is 12 minutes, and the water content of the vegetable meat after rehydration is about 70%. After rehydration, remove the vegetable meat and drain the surface water;

[0063] Step 2: putting the rehydrated puffed vegetable meat obtained in step 1 into an oven for baking at a temperature of 100° C. for 10 minutes, and then cooling to room temperature;

[0064] Step 3: Add an appropriate amount of peanut oil to an oil bath, pour the puffed vegetable meat obtained in step 2 into it, and immerse it in oil at room temperature for 5 minutes;

[0065] Step 4: Weigh all-purpose flour, corn starch, salt, baking soda, and egg liquid and mix them evenly to make a coating liquid, and coat the rehydrated plant meat obtained in step 3 with a batter so that each piece of plant meat is evenly covered with the coating liquid to make a batter-coated puffed plant meat;

[0066] Step 5: Put the battered puffed vegetable meat obtained in step 4 into an oil bath and fry it. Gently shake the frying basket every 60 seconds to ensure that all the vegetable meat is fully fried. After frying, use a centrifugal deoiler to remove excess oil on the surface of the vegetable meat and cool the vegetable meat to room temperature.

[0067] Comparative Example 1

[0068] The rehydrated puffed plants were directly coated with flour and fried without being dried or fried. Other parameters were the same as those in Example 1.

[0069] Comparative Example 2

[0070] The rehydrated puffed plants were directly coated with flour and fried without being dried or fried. Other parameters were the same as those in Example 2.

[0071] Comparative Example 3

[0072] The rehydrated puffed plants were directly coated with flour and fried without being dried or fried. Other parameters were the same as those in Example 3.

[0073] Sensory evaluation

[0074] Quantitative descriptive analysis (QDA) was used. All samples were packed in uniform containers and scored by 10 food professionals (5 males and 5 females) with rich sensory evaluation experience in the sensory analysis laboratory. The puffed vegetable meat samples with different moisture contents were scored based on color, texture (elasticity, hardness)-related texture attributes, taste attributes (crispness, number of chewings, amount of residue), odor attributes (beany smell) and overall acceptability. The scoring system adopted a 9-point system. The specific standards are shown in Table 1, and the results are shown in Figure 1.

[0075] Table 1 Sensory analysis table

[0076]

[0077]

[0078] As shown in Figure 1, in the embodiment and the control example, under the same other processing conditions, the overall acceptability score of rehydration to a moisture content of 60% is the highest, and the color score is also higher. Compared with other groups, the overall color is more uniform, golden yellow and shiny. In terms of elasticity and hardness, the sensory score of the puffed plant meat after slight frying is higher than that of oil immersion at room temperature, and the sensory score of oil immersion at room temperature is better than that of the control example. In terms of taste, the sensory score of puffed plant meat with a moisture content of 60% after slight frying is also significantly higher than that of oil immersion at room temperature and the control group. The embodiment is also higher than the control group in terms of chewing times and residue amount. The beany smell does not change much in the embodiment and the control example. The results show that the puffed plant meat after slight frying after drying and oil immersion after drying is more liked than the untreated control example, and the frying effect is better than oil immersion at room temperature.

[0079] Table 2 Characteristics of plant meat under different conditions

[0080]

[0081] The results in Table 2 show that after being treated under different conditions, the overall moisture content and internal moisture content of the plant meat vary greatly. The higher the initial moisture content, the higher the overall moisture content after deep-frying. Example 1 has a higher internal tissue moisture content than Example 4 and Control Example 1; Example 2 has a higher internal moisture content than Example 5 and Control Example 2; Example 3 has a higher internal moisture content than Example 6 and Control Example 3, which fully demonstrates that the oil immersion operation after preliminary frying or drying can make the internal moisture content of the puffed plant meat change less, stabilize the properties of the puffed plant meat, and maintain a good texture and taste. The internal tissue moisture content of the oil immersion method is lower than that of deep-frying. It may be that during the light frying process, under the action of moisture conductivity, that is, the convection heating process, the surface of the tissue protein is heated higher than its center, thus establishing a certain temperature difference inside, and the temperature gradient promotes the transfer of moisture from high temperature to low temperature.

[0082] The texture experiment mainly simulates the chewing movement in the mouth to evaluate the texture characteristics of the food, such as hardness. Compared with sensory evaluation, it has a relatively objective description and can make up for the shortcomings of sensory evaluation. Figure 2 It is an image of the hardness of the puffed plant meat texture under different treatment conditions. It can be seen from the figure that the hardness of each embodiment after light frying and drying is lower than that of the untreated control example, which shows that this method can form an oil film to protect the moisture inside the plant meat, make the whole meat have a lower hardness, and prevent the increase in hardness due to moisture evaporation.

[0083] Table 3 Characterization of plant meat texture, elasticity and chewiness under different treatment conditions

[0084] sample elasticity Chewability(g) Example 1 0.95±0.02 1686.31±68.82 Example 2 0.98±0.03 1637.36±33.62 Example 3 0.94±0.02 1358.76±27.42 Example 4 0.84±0.03 1163.74±54.78 Example 5 0.85±0.01 1431.96±69.21 Example 6 0.81±0.03 1244.88±57.12 Comparative Example 1 0.77±0.04 1036.08±35.14 Comparative Example 2 0.82±0.02 753.42±35.68 Comparative Example 3 0.79±0.03 659.98±68.34

[0085] It can be concluded from Table 3 that the elasticity values ​​of Examples 4, 5, and 6 are slightly lower than those of Examples 1, 2, and 3, but still remain above 0.8, and the standard deviation is also small, indicating that the elasticity values ​​of these Examples are also relatively stable. The elasticity values ​​of Control Examples 1, 2, and 3 are significantly lower than those of the Examples, approximately between 0.75 and 0.8. The elasticity values ​​of the Examples are generally higher than those of the Control Examples, indicating that the Examples are more effective in improving elasticity. The Examples with oil immersion after slight frying and drying on the surface are more elastic than the untreated Control Examples, and have a better elastic taste. The chewiness values ​​of Examples 1 and 2 are the highest, exceeding 1600, indicating that these groups have good chewiness. The chewiness values ​​of the Control Examples are significantly lower than those of the Examples, indicating that the chewiness of the puffed plant meat can be enhanced after slight frying and oil immersion.

[0086] Table 4 Color difference data under different treatment conditions

[0087] sample L* a* b* Example 1 45.86±0.59 4.67±0.26 19.60±0.81 Example 2 49.59±1.04 4.58±0.12 17.32±0.69 Example 3 53.51±1.17 5.07±0.37 14.85±1.21 Example 4 48.51±1.67 6.07±0.26 24.34±1.60 Example 5 55.14±0.69 6.68±0.41 23.90±0.93 Example 6 59.86±0.58 5.95±0.33 20.14±1.13 Comparative Example 1 41.16±1.22 5.46±0.23 22.35±1.13 Comparative Example 2 43.51±1.31 5.03±0.34 19.33±1.48 Comparative Example 3 46.22±0.97 5.43±0.44 17.49±0.98

[0088] Color difference is an important sensory evaluation index that can directly reflect the color and texture of plant meat. As shown in Table 4, in Examples 1-3, Examples 4-6, and Control Examples 1-3, as the moisture content increases, the L* value increases, indicating that the higher the moisture content, the higher the overall brightness of the plant meat, and at the same moisture content, the L* value of the plant meat after light frying and oil immersion is higher than that of the control group. In Examples 1-3, Examples 4-6, and Control Examples 1-3, as the moisture content increases, the b* value decreases, indicating that the higher the moisture content, the lower the yellowness of the plant meat. The a* value does not fluctuate significantly overall.

[0089] Table 5 Water holding capacity under different treatment conditions

[0090] sample Water holding capacity (%) Example 1 33.75 Example 2 41.50 Example 3 53.21 Example 4 32.52 Example 5 42.11 Example 6 53.44 Comparative Example 1 30.67 Comparative Example 2 36.56 Comparative Example 3 50.17

[0091] Water holding capacity refers to the ability of food to retain water, which mainly depends on the ability of food ingredients to bind water. Table 5 reflects the water holding capacity under different processing conditions. As the moisture content increases under the same processing conditions, the water holding capacity also increases; the water holding capacity of control examples 1 to 3 is relatively low, which indicates that the water holding capacity of plant meat can be effectively improved by light frying and oil immersion processing methods, which can be increased by about 2% to 4%.

[0092] Nuclear magnetic resonance imaging can directly analyze the tissue state and water distribution state of the sample. The higher the proton density, the more water the rehydrated sample contains. Since the hydrogen protons of triglyceride molecules can also be imaged, the image in the implementation group shows that the brightness decreases first and then increases from the outside to the inside. This is because during the frying process, during the convection drying process, the surface of the tissue protein is heated higher than its center, so a certain temperature difference is established inside. The temperature gradient promotes the transfer of water from high temperature to low temperature, which is called moisture conductivity. The oil and the surface of the tissue protein form an oil film after frying, and the internal water migrates to the center, forming a film like Figure 3 As shown in the NMR image, the H proton density of the inner core and the outer part is more obvious, and the middle part is dry. This shows that the outer shell and internal structure formed by light frying or oil immersion after drying can effectively prevent the intrusion of water, which can provide a theoretical basis for the moisture control of plant meat in the process of pre-prepared dishes.

[0093] Example 7

[0094] The application of the method in the production process of sweet and sour pork is as follows:

[0095] (1) Pretreatment: The columnar puffed vegetable meat raw material is rehydrated, dried and dehydrated, lightly fried, and then coated with batter according to the method of the present invention;

[0096] (2) Frying: Fry the puffed vegetable meat; the oil temperature is controlled between 165 and 170° C., and the frying time is 3 to 5 minutes;

[0097] (3) Washing the side dishes: Wash the required pineapple; Cut the washed pineapple into small pieces, about 1 to 2 cm wide;

[0098] (4) Prepare sauce: The sauce mainly includes tomato sauce, soy sauce, white sugar, white vinegar, water, etc., which are boiled in the ratio of 1:2:3:4:5;

[0099] (5) Bagging: vacuum packing the plant meat, pineapple, and sauce in a mass ratio of 2:1:1;

[0100] (6) Sterilization: Place the bagged product in a reverse pressure sterilizer at 121°C for 15 minutes.

[0101] The above embodiments are preferred implementation modes of the present invention, but the implementation modes of the present invention are not limited to the above embodiments. Any other changes, modifications, substitutions, combinations, and simplifications that do not deviate from the spirit and principles of the present invention should be equivalent replacement methods and are included in the protection scope of the present invention.

Claims

1. A method for preparing high-quality puffed vegetable meat, characterized in that: The following steps are involved: (1) rehydrating the low-moisture puffed vegetable meat to control the moisture content of the vegetable meat to 40%-70%, then draining the surface moisture, baking, and then cooling; (2) heating the vegetable oil to 150±10° C., adding the puffed vegetable meat obtained in step (1), and frying for 1±0.5 min; (3) coating the fried puffed vegetable meat in step (2) with batter to produce battered puffed vegetable meat; (4) deep-frying the battered puffed vegetable meat, removing excess fat from the surface of the vegetable meat after frying, and obtaining high-quality puffed vegetable meat after cooling.

2. The preparation method according to claim 1, characterized in that: The water content of the vegetable meat in step (1) is 50% to 60%.

3. The preparation method according to claim 1 or 2, characterized in that: The baking temperature is 100±10° C. and the baking time is 10-20 minutes.

4. The preparation method according to claim 3, characterized in that: The slurry used for the batter is composed of 50±10% medium-gluten wheat flour, 30±10% corn starch, 17±5% egg liquid, 2±1% salt and 1±0.5% baking soda in percentage by mass.

5. The preparation method according to claim 4, characterized in that: The frying temperature in step (4) is 170±10° C. and the frying time is 3-7 min.

6. The preparation method according to claim 5, characterized in that: The moisture content of the low-moisture puffed vegetable meat before rehydration in step (1) is less than 20%.

7. The preparation method according to claim 6, characterized in that: The rehydration temperature is 25-75°C, and the warm water rehydration time is 1-20 minutes.

8. The preparation method according to claim 7, characterized in that: The water used for rehydration in step (1) contains sauce.

9. High-quality puffed vegetable meat obtained by the method according to any one of claims 1 to 8.

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