Soybean drawing protein vegetarian steak and preparation method thereof
Soybean brushed protein is soaked, dehydrated, stripped and mixed auxiliary materials, and so on, soybean brushed protein vegetarian meat steak is prepared, which solves the problem of hard texture and lack of brushed texture, and achieves the effect of texture and taste close to meat.
Patent Information
- Application Number
- CN202311743728.9
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2023-12-19
- Publication Date
- 2025-06-20
AI Technical Summary
Soy brushed protein meat has the problem of hard texture and lack of brushed texture, making it difficult to achieve similar texture and taste to meat.
By soaking soybean wired protein blocks in warm water, dehydrating, and disassembling them into thin filaments, mixing them with starch, gluten, soy protein isolate and other auxiliary materials, kneading and marinating, extruding and baking, forming soybean wired protein steak.
The texture of the prepared vegetarian meat chop is closer to the fiber structure of meat, and its strength and elasticity are closer to meat products. It is nutritious, has moderate soft and hard taste, and has a strong brushing feeling, which is close to the level of commercially available chicken chops.
Smart Images
Figure CN120167546A_ABST
Abstract
Description
Technical Field
[0001] The present invention belongs to the technical field of food processing, and relates to a vegetarian meat steak and a preparation method thereof. Background Art
[0002] With the further growth of the global population, the demand for high-quality protein is constantly expanding. However, due to ecological environment and economic level restrictions, it is very difficult to make a breakthrough in animal protein from livestock in the short term, and it can no longer meet the needs of human survival and development. At the same time, the "three highs" and obesity problems caused by eating meat have gradually attracted people's attention. In this case, considering multiple factors such as human health, environmental protection, animal protection, and religious beliefs, it is necessary to develop vegetarian meat products produced from plant resources. At present, plant protein vegetarian meat products have been industrially produced and commercially sold. Compared with cell-cultured meat products, they are also more acceptable to the general public and have even been sought after by some people in developed countries.
[0003] Plant protein vegetarian meat is mainly made of plant proteins (soybean protein, peanut protein, wheat protein). Through extrusion treatment, it is a plant protein product with a meat-like structure and taste. Among them, the vegetarian meat produced from defatted soybean meal and soybean protein as the main raw materials through different extrusion methods mainly includes two categories: soy protein isolate and textured soy protein. Compared with the honeycomb structure of textured soy protein, the structural texture of soy protein isolate is closer to the fiber structure of meat, so it is easier to achieve the level of imitating meat with vegetarian ingredients. At the same time, the protein content of soy protein isolate is as high as 60%, rich in eight kinds of amino acids required by the human body, and has a small bean flavor. It is a high-protein and low-fat product loved by people. However, at present, soy protein isolate vegetarian meat also has problems such as a hard texture and a lack of stretchiness.
[0004] At present, soy protein isolate is mainly used in the production of snack foods, as a supplementary material for synthetic meat products, and as a raw material for home-cooked dishes. It is necessary to further develop products and expand its market scale. Therefore, this patent uses soy protein isolate as the raw material to develop a vegetarian meat steak product that reaches the level close to that of commercially available chicken steaks. Summary of the Invention
[0005] The present invention discloses a soy protein isolate vegetarian meat steak and a preparation method thereof, which solve the problems of hard texture and lack of stretchiness of current soy protein isolate vegetarian meat.
[0006] The technical solution of the present invention is as follows:
[0007] A preparation method of a soy protein isolate vegetarian meat steak, the method comprising the following steps:
[0008] Step 1: Soak the soy protein isolate blocks in water, fish out the soaked soy protein isolate blocks, and wash them with clean water to obtain the rehydrated soy protein isolate;
[0009] Step 2: Dehydrate the rehydrated soy protein isolate to obtain dehydrated soy protein isolate.
[0010] Step 3: Break the dehydrated soy protein isolate into uniform fine filaments to obtain filamentous soy protein isolate.
[0011] Step 4: Mix the filamentous soy protein isolate with starch, vital gluten, soy protein isolate, konjac gum, guar gum, carrageenan, soybean oil, transglutaminase and water, and then tumble in a tumbler to obtain a mixture.
[0012] Step 5: Add seasonings to the mixture and continue tumbling and marinating to obtain a marinated mixture.
[0013] Step 6: Extrude the marinated mixture into a vegetarian meat patty with a uniform thickness, then bake it. After baking is completed, cool it thoroughly, and finally package it to obtain a vegetarian meat patty made of soy protein isolate.
[0014] Further, in Step 1, the water temperature for soaking the soy protein isolate blocks is 50°C - 55°C, and the soaking time is 30 - 90 minutes.
[0015] Further, in Step 1, the water temperature for soaking the soy protein isolate blocks is 45°C - 65°C, and the soaking time is 60 minutes.
[0016] Further, in Step 2, the water content of the dehydrated soy protein isolate is 45% - 60%.
[0017] Further, in Step 4, the mass ratio of the filamentous soy protein isolate, starch, vital gluten, soy protein isolate, konjac gum, guar gum, carrageenan, soybean oil, water and transglutaminase is: 300:50:20:20:1:2:2:20:200:5, and the tumbling time is 4 - 6 hours.
[0018] Further, in Step 5, the seasonings are chicken essence paste, edible salt, monosodium glutamate, brewed soy sauce, sesame seeds, chili peppers, Chinese prickly ash, spice powder, granulated sugar and soybean oil.
[0019] Further, in Step 5, the amounts of seasonings added are: for every 200 grams of soy protein isolate, add 2 grams of chicken essence paste, 1 gram of edible salt, 0.5 gram of monosodium glutamate, 3 grams of brewed soy sauce, 2 grams of sesame seeds, 2 grams of chili peppers, 2 grams of Chinese prickly ash, 2 grams of spice powder, 5 grams of granulated sugar and 10 grams of soybean oil; the tumbling and marinating time is 2 hours.
[0020] Further, in Step 6, the thickness of the extruded vegetarian meat patty is 0.8 - 1 cm, and the diameter is 10 - 12 cm.
[0021] Further, in step 6, the baking temperature is 180°C - 200°C and the time is 8 - 10 minutes.
[0022] A soy protein fiber vegetarian meat steak, which is prepared according to the above method.
[0023] The present invention discloses a soy protein fiber vegetarian meat steak and its preparation method. The prepared soy protein fiber vegetarian meat steak has a structure and texture closer to the fiber structure of meat, and its strength and elasticity are also closer to those of meat products. It is rich in nutrition, has a moderate hardness and softness in taste, a strong wire-drawing feeling, and is close to the level of commercially available chicken steaks. BRIEF DESCRIPTION OF THE DRAWINGS
[0024] Figure 1 It is a process flow chart for the preparation of soy protein fiber vegetarian meat steaks. DETAILED DESCRIPTION OF THE EMBODIMENTS
[0025] The following describes the specific embodiments of the present invention in detail with reference to the drawings:
[0026] A method for preparing a soy protein fiber vegetarian meat steak, the method comprising the following steps:
[0027] The technical solution of the present invention is realized through the following technical solutions:
[0028] Selection of soy protein fiber: Select complete soy protein fiber blocks with basically the same size; Rehydration and dehydration of soy protein fiber: Soak the soy protein fiber blocks in warm water at about 50°C - 55°C for 60 minutes, then take out the soy protein fiber blocks, wash them with clean water, and dehydrate the soaked and washed soy protein fiber through a centrifugal dehydrator until the water content is 50%; Unwinding of soy protein fiber: Dehydrated soy protein fiber is unwound into uniform fine filaments through an unwinding machine; Mixing of auxiliary materials: Mix the filamentous soy protein fiber with a certain amount of corn starch, wheat gluten, soy protein isolate, konjac gum, guar gum, carrageenan, soybean oil, transglutaminase and water in a ratio of 300:30:15:10:1:2:2:20:5:200, and then knead in a kneading machine for 6 hours. Flavoring: Add 2 grams of chicken essence paste, 1 gram of edible salt, 0.5 gram of monosodium glutamate, 3 grams of brewing soy sauce, 2 grams of sesame seeds, 2 grams of chili peppers, 2 grams of Chinese prickly ash, 2 grams of spices, 5 grams of granulated sugar, and 10 grams of soybean oil to every 200 grams of soy protein fiber, and continue to knead and marinate for 2 hours. Preparation of vegetarian meat steak: Extrude the mixture into a vegetarian meat steak with a thickness of 1 cm and a diameter of about 10 cm, and then bake at 180°C for 10 minutes.
[0029] Example 1:
[0030] Selection of textured vegetable protein: Select intact textured vegetable protein blocks of basically the same size; Rehydration and dehydration of textured vegetable protein: Soak the textured vegetable protein blocks in warm water at about 50°C - 55°C for 60 minutes, then take out the textured vegetable protein blocks, wash them with clean water, and dehydrate the soaked and washed textured vegetable protein through a centrifugal dehydrator until the water content is 50%; Unraveling of textured vegetable protein: Dehydrated textured vegetable protein is unraveled into uniform fine filaments by an unraveling machine; Mixing of auxiliary materials: Mix the filamentous textured vegetable protein with a certain amount of corn starch, wheat gluten, soy protein isolate, konjac gum, guar gum, carrageenan, soybean oil, transglutaminase and water in a ratio of 300:50:25:15:1:2:2:20:5:200, and then knead in a tumbler for 6 hours. Flavoring: Add 2 grams of chicken essence paste, 1 gram of edible salt, 0.5 gram of monosodium glutamate, 3 grams of brewing soy sauce, 2 grams of sesame seeds, 2 grams of chili peppers, 2 grams of Chinese prickly ash, 2 grams of spices, 5 grams of granulated sugar, and 10 grams of soybean oil to every 200 grams of textured vegetable protein, and continue to knead and marinate for 2 hours. Preparation of vegetarian meat steaks: Extrude the mixture into vegetarian meat steaks with a thickness of 1 cm and a diameter of about 10 cm, and then bake at 180°C for 10 minutes.
[0031] Example 2:
[0032] Selection of textured vegetable protein: Select intact textured vegetable protein blocks of basically the same size; Rehydration and dehydration of textured vegetable protein: Soak the textured vegetable protein blocks in warm water at about 50°C - 55°C for 60 minutes, then take out the textured vegetable protein blocks, wash them with clean water, and dehydrate the soaked and washed textured vegetable protein through a centrifugal dehydrator until the water content is 50%; Unraveling of textured vegetable protein: Dehydrated textured vegetable protein is unraveled into uniform fine filaments by an unraveling machine; Mixing of auxiliary materials: Mix the filamentous textured vegetable protein with a certain amount of potato starch, wheat gluten, soy protein isolate, konjac gum, guar gum, carrageenan, soybean oil, transglutaminase and water in a ratio of 300:50:25:15:1:2:2:20:5:200, and then knead in a tumbler for 6 hours. Flavoring: Add 2 grams of chicken essence paste, 1 gram of edible salt, 0.5 gram of monosodium glutamate, 3 grams of brewing soy sauce, 2 grams of sesame seeds, 2 grams of chili peppers, 2 grams of Chinese prickly ash, 2 grams of spices, 5 grams of granulated sugar, and 10 grams of soybean oil to every 200 grams of textured vegetable protein, and continue to knead and marinate for 2 hours. Preparation of vegetarian meat steaks: Extrude the mixture into vegetarian meat steaks with a thickness of 1 cm and a diameter of about 10 cm, and then bake at 180°C for 10 minutes.
Claims
1. A preparation method of a soy protein fiber vegetarian meat steak, characterized in that, The method comprises the following steps: Step 1: Soak the soy protein fiber blocks in water, take out the soaked soy protein fiber blocks, and obtain the rehydrated soy protein fiber after cleaning with clear water; Step 2: Dehydrate the rehydrated soy protein fiber to obtain the dehydrated soy protein fiber; Step 3: Break the dehydrated soy protein fiber into uniform filaments to obtain filamentous soy protein fiber; Step 4: Mix the filamentous soy protein fiber with starch, vital gluten, soy protein isolate, konjac gum, guar gum, carrageenan, soybean oil, transglutaminase and water, and then knead in a tumbler to obtain a mixture; Step 5: Add seasonings to the mixture, and continue to knead and marinate to obtain the marinated mixture; Step 6: Extrude the marinated mixture into a vegetarian meat patty with a uniform thickness, then bake it, fully cool it after baking, and finally package it to obtain the soy protein fiber vegetarian meat patty.
2. The method according to claim 1, characterized in that, In Step 1, the water temperature for soaking the soy protein fiber blocks is 50°C - 55°C, and the soaking time is 30 - 90 minutes; 3. The method according to claim 1, characterized in that, In Step 1, the water temperature for soaking the soy protein fiber blocks is 45°C - 65°C, and the soaking time is 60 minutes.
4. The method according to claim 1, characterized in that, In Step 2, the water content of the dehydrated soy protein fiber is 45% - 60%.
5. The method according to claim 1, characterized in that, In Step 4, the mass ratio of the filamentous soy protein fiber, starch, vital gluten, soy protein isolate, konjac gum, guar gum, carrageenan, soybean oil, water and transglutaminase is: 300:50:20:20:1:2:2:20:200:5, and the kneading time is 4 - 6 hours.
6. The method according to claim 1, characterized in that, In Step 5, the seasonings are chicken essence paste, edible salt, monosodium glutamate, brewed soy sauce, sesame seeds, chili peppers, Chinese prickly ash, spice powder, granulated sugar and soybean oil.
7. The method according to claim 1, characterized in that, In Step 5, the amounts of seasonings added are: for every 200 grams of soy protein fiber, add 2 grams of chicken essence paste, 1 gram of edible salt, 0.5 gram of monosodium glutamate, 3 grams of brewed soy sauce, 2 grams of sesame seeds, 2 grams of chili peppers, 2 grams of Chinese prickly ash, 2 grams of spice powder, 5 grams of granulated sugar and 10 grams of soybean oil; the kneading and marinating time is 2 hours.
8. The method according to claim 1, characterized in that, In Step 6, the thickness of the extruded vegetarian meat patty is 0.8 - 1 cm, and the diameter is 10 - 12 cm.
9. The method according to claim 1, characterized in that, In Step 6, the baking temperature is 180°C - 200°C, and the time is 8 - 10 minutes.
10. A soy protein fiber vegetarian meat steak, characterized in that, The soy protein fiber vegetarian meat patty is prepared according to the method described in Claims 1 - 9.