Recombined grilled dehydrated meat pie and making method thereof

Abstract

The invention provides a recombined grilled dehydrated meat pie and a making method thereof. The preparation method comprises the following steps: (1) sequentially carrying out rehydration treatment, dehydration treatment and chopping treatment on drawing protein to obtain drawing protein particles; (2) the mixed drawing protein particles and the semi-solid seasoning are stirred for the first time, the mixed livestock and poultry meat pulp and the first ice water are stirred for the second time, then the mixed seasoning, the food additive and the second ice water are added, and meat stuffing is obtained after third-time stirring; and (3) performing shaping treatment on the meat stuffing to obtain the meat pie, and performing cooking treatment, grilling treatment, quick-freezing treatment and vacuum drying treatment in sequence to obtain the recombined grilled dehydrated meat pie. The recombined grilled dehydrated meat pie provided by the invention is elastic in mouth feel after being rehydrated, rich in juicy feeling and rich in meat flavor, the rehydration rate is 300-350%, the surface is free of cracks and damage conditions, and subsequent transportation and storage are facilitated; and the product can be stored at normal temperature for a long time.

Description

Technical Field

[0001] The present invention belongs to the technical field of food processing, and particularly relates to a recombinant grilled dehydrated meat patty and a production method thereof. Background Art

[0002] In today's fast-paced lifestyle, the convenience food market is booming, and consumers' demands for convenience foods are becoming increasingly diverse and stringent. Among them, meat patty products in convenience foods, as an important part, are also facing escalating market competition. Most of the meat patty products in traditional convenience foods adopt freezing or high-temperature sterilization processes, but there are significant technical bottlenecks. For example, frozen meat patties rely on cold chain transportation and storage, which are costly and have limited applicable scenarios; although high-temperature sterilized meat patties have extended shelf life, they are prone to protein denaturation, dry and hard texture, and may produce harmful substances, posing food safety risks.

[0003] CN 1313376A discloses an edible meat patty and its processing technology, which specifically discloses the preparation of meat patties through steps such as mincing meat, seasoning, forming, frying, and freezing (below -18°C). Although this technology can achieve product forming and preservation, it relies on frozen storage and requires full cold chain support, restricting its application in non-cold chain scenarios. In addition, the frying process is prone to oil oxidation and nutrient loss, and the thickness of the finished product is difficult to meet the requirements of large size and thinness.

[0004] CN 111387268A discloses a meat product vacuum microwave low-temperature rapid dehydration device and method, which specifically discloses accelerating the dehydration of meat products through microwave heating combined with a vacuum environment. Although this technology can shorten the dehydration time and reduce energy consumption, its equipment design is complex, and there is a lack of targeted optimization for the forming size (such as perimeter and thickness) of meat patties, which is prone to problems such as uneven dehydration and edge coking.

[0005] In summary, the following disadvantages exist in traditional meat patty production processes: (1) Existing dehydration technologies (such as vacuum microwave) are difficult to balance the uniform dehydration and structural integrity of large-sized meat patties; (2) Frozen products require cold chain transportation and storage, which is not conducive to the application of convenience foods, while sterilized products have safety risks; (3) Traditional dehydration is prone to meat hardening, and rapid dehydration technologies may damage the protein network and affect the texture after rehydration.

[0006] Therefore, it is of great practical significance and market demand to provide a new type of large dehydrated meat patty. Summary of the Invention

[0007] Aiming at the deficiencies of the existing technology, the purpose of the present invention is to provide a recombinant grilled dehydrated meat patty and a production method thereof. By optimizing the formula and grilling process of the recombinant grilled dehydrated meat patty, the present invention solves the problems of poor rehydration and easy breakage of large dehydrated meat patties.

[0008] To achieve the object of the present invention, the present invention adopts the following technical solutions:

[0009] In a first aspect, the present invention provides a method for making a recombinant grilled dehydrated meat patty, and the method comprises the following steps:

[0010] (1) Successively carry out rehydration treatment, dehydration treatment and chopping treatment on the texturized protein to obtain texturized protein particles;

[0011] (2) After mixing the texturized protein particles obtained in step (1), flavor oil and semi-solid condiment and carrying out a first stirring, mix livestock and poultry meat slurry and first ice water for a second stirring, and then add mixed condiment, food additive and second ice water to obtain meat filling;

[0012] (3) After carrying out shaping treatment on the meat filling obtained in step (2) to obtain a meat patty, successively carry out steaming treatment, grilling treatment, quick-freezing treatment and vacuum drying treatment to obtain the recombinant grilled dehydrated meat patty.

[0013] The recombinant grilled dehydrated meat patty of the present invention has excellent rehydration property. The specific reasons are as follows: (1) By means of the water contained in the preparation raw materials and adding ice water for many times, the water content in the meat patty formula reaches 74-79% (10-20% higher than that of frozen meat patties or hamburger patties), so that more pores are formed in the meat patty to solve the rehydration problem of large meat patties; (2) The flavor oil in the formula of the meat patty and the animal fat in the meat slurry reduce the fluidity of the meat filling and are beneficial to shaping. After the product is dried, the animal fat melts and is absorbed to form more pores, making the meat patty easier to rehydrate; (3) The use of food additives can further increase the number of pores in the meat patty and further improve the rehydration property of the meat patty.

[0014] The recombinant grilled dehydrated meat patty of the present invention is not easy to break during production, storage and transportation. The reasons are as follows: (1) Select texturized protein that is not easy to deform during the ripening and drying process, reduce deformation during the ripening and drying process, and thus reduce the generation of cracks; (2) Utilize the grilling process to form a grilled film on the surface of the meat patty to reduce the risk of the meat patty breaking.

[0015] As a preferred technical solution of the present invention, the preparation raw materials of the livestock and poultry meat slurry in step (2) include first livestock and poultry red meat, first animal fat, first ice chips, second livestock red meat, second ice chips, edible salt and phosphate.

[0016] Preferably, the semi-solid condiment in step (2) includes vegetable oil, vegetable puree and soy sauce.

[0017] Preferably, the mixed condiment in step (2) includes sugars, edible essence, spices, flavor-enhancing condiments, starch, protein powder and compound condiment sauce.

[0018] Preferably, the food additives in step (2) include leavening agents, sodium D-isoascorbate, antioxidants, colorants, and thickeners.

[0019] Preferably, the vegetable oil includes sesame oil and / or soybean oil.

[0020] Preferably, the vegetable puree includes any one or a combination of at least two of ginger puree, garlic puree, scallion puree, or celery puree. Typical but non-limiting combinations include: a combination of ginger puree, garlic puree, and scallion puree, a combination of ginger puree and garlic puree, or a combination of ginger, garlic, scallion puree, and celery puree.

[0021] Preferably, the saccharides include any one or a combination of at least two of edible sugar, glucose, or fructose. Typical but non-limiting combinations include a combination of edible sugar and glucose, a combination of edible sugar and fructose, a combination of glucose and fructose, or a combination of edible sugar, glucose, and fructose.

[0022] Preferably, the edible sugar includes white granulated sugar and / or white cotton candy.

[0023] Preferably, the flavor enhancing seasonings include any one or a combination of at least two of chicken powder seasonings, monosodium glutamate, or disodium 5'-ribonucleotide. Typical but non-limiting combinations include a combination of chicken powder seasonings and monosodium glutamate, a combination of monosodium glutamate and disodium 5'-ribonucleotide, a combination of chicken powder seasonings and disodium 5'-ribonucleotide, or a combination of monosodium glutamate, chicken powder seasonings, and disodium 5'-ribonucleotide.

[0024] Preferably, the protein powder includes a composition of soy protein isolate and chicken protein powder, or a composition of soy protein isolate, chicken protein powder, and wheat gluten.

[0025] Preferably, the phosphates include any one or a combination of at least two of sodium tripolyphosphate, sodium hexametaphosphate, or sodium pyrophosphate. Typical but non-limiting combinations include: a combination of sodium tripolyphosphate and sodium hexametaphosphate, a combination of sodium hexametaphosphate and sodium pyrophosphate, a combination of sodium tripolyphosphate and sodium pyrophosphate, or a combination of sodium tripolyphosphate, sodium hexametaphosphate, and sodium pyrophosphate.

[0026] Preferably, the leavening agent includes ammonium bicarbonate and / or sodium bicarbonate.

[0027] Preferably, the antioxidant includes any one or a combination of at least two of rosemary extract, sodium lactate, or tea polyphenols. Typical but non-limiting combinations include: a combination of rosemary extract and sodium lactate, a combination of sodium lactate and tea polyphenols, a combination of rosemary extract and tea polyphenols, or a combination of rosemary extract, sodium lactate, and tea polyphenols.

[0028] Preferably, the colorant includes monascus red and / or capsanthin.

[0029] Preferably, the thickener includes xanthan gum and / or carrageenan.

[0030] Preferably, the first animal fat includes any one or a combination of at least two of beef fat, pork fat or mutton fat. Typical but non-limiting combinations include: a combination of beef fat and pork fat, a combination of beef fat and mutton fat, a combination of pork fat and mutton fat, or a combination of beef fat, mutton fat and pork fat.

[0031] Preferably, the compound sauce includes braised pork sauce or black pepper flavored sauce.

[0032] In the present invention, the water content of the compound sauce is 70-90 wt%, and the manufacturer or specific components of the compound sauce are not limited, as long as the flavor adjustment of the meat patty can be achieved.

[0033] As a preferred technical solution of the present invention, the meat filling in step (2) is composed of the following raw materials in parts by weight: 300-400 parts of textured protein particles, 25-35 parts of seasoning oil, 5-7 parts of vegetable oil, 6-10 parts of vegetable puree, 30-40 parts of soy sauce, 130-160 parts of the first livestock and poultry red meat, 80-100 parts of the first animal fat, 100-120 parts of the first borneol, 80-110 parts of the second livestock red meat, 110-140 parts of the second borneol, 0.8-1.2 parts of edible salt, 0.5-3.5 parts of phosphate, 3-5 parts of sugar, 2.1-3.2 parts of edible essence, 3.9-7.3 parts of spice, 0.15-0.2 parts of antioxidant, 4-6 parts of fresh seasoning, 6-9 parts of starch, 80-120 parts of compound sauce, 1-4 parts of leavening agent, 0.8-2 parts of D-isoascorbic acid sodium, 0.2-0.3 parts of colorant, 0.8-1.2 parts of thickener, 10-15 parts of soy protein isolate, 15-25 parts of chicken protein powder, 40-60 parts of the first ice water and 30-50 parts of the second ice water.

[0034] Exemplarily, the weight of the textured protein particles in the meat filling is 300-400 parts, for example, it can be 300 parts, 320 parts, 340 parts, 360 parts, 380 parts or 400 parts, etc., but not limited to the listed values, and other unlisted values within the numerical range are equally applicable;

[0035] The weight of the seasoning oil in the meat filling is 25-35 parts, for example, it can be 25 parts, 27 parts, 29 parts, 31 parts, 33 parts or 35 parts, etc., but not limited to the listed values, and other unlisted values within the numerical range are equally applicable;

[0036] The weight of the vegetable oil in the meat filling is 5-7 parts, for example, it can be 5 parts, 6 parts or 7 parts, etc., but not limited to the listed values, and other unlisted values within the numerical range are equally applicable;

[0037] The weight portion of the vegetable puree in the meat filling is 6 to 10 parts. For example, it can be 6 parts, 7 parts, 8 parts, 9 parts, 10 parts, etc., but is not limited to the listed values, and other unlisted values within the numerical range are equally applicable;

[0038] The weight portion of the soy sauce in the meat filling is 30 to 40 parts. For example, it can be 30 parts, 32 parts, 34 parts, 36 parts, 38 parts, 40 parts, etc., but is not limited to the listed values, and other unlisted values within the numerical range are equally applicable;

[0039] The weight portion of the first livestock red meat in the meat filling is 130 to 160 parts. For example, it can be 130 parts, 140 parts, 150 parts, 160 parts, etc., but is not limited to the listed values, and other unlisted values within the numerical range are equally applicable;

[0040] The weight portion of the first animal fat in the meat filling is 80 to 100 parts. For example, it can be 80 parts, 85 parts, 90 parts, 95 parts, 100 parts, etc., but is not limited to the listed values, and other unlisted values within the numerical range are equally applicable;

[0041] The weight portion of the first borneol in the meat filling is 100 to 120 parts. For example, it can be 100 parts, 105 parts, 110 parts, 115 parts, 120 parts, etc., but is not limited to the listed values, and other unlisted values within the numerical range are equally applicable;

[0042] The weight portion of the second domestic livestock red meat in the meat filling is 80 to 110 parts. For example, it can be 80 parts, 90 parts, 100 parts, 110 parts, etc., but is not limited to the listed values, and other unlisted values within the numerical range are equally applicable;

[0043] The weight portion of the second borneol in the meat filling is 110 to 140 parts. For example, it can be 110 parts, 120 parts, 130 parts, 140 parts, etc., but is not limited to the listed values, and other unlisted values within the numerical range are equally applicable;

[0044] The weight portion of the edible salt in the meat filling is 0.8 to 1.2 parts. For example, it can be 0.8 parts, 0.9 parts, 1 part, 1.1 parts, 1.2 parts, etc., but is not limited to the listed values, and other unlisted values within the numerical range are equally applicable;

[0045] The weight portion of the phosphate in the meat filling is 0.5 to 3.5 parts. For example, it can be 0.5 parts, 1 part, 2 parts, 3 parts, 3.5 parts, etc., but is not limited to the listed values, and other unlisted values within the numerical range are equally applicable;

[0046] The weight portion of carbohydrates in the meat filling is 3 to 5 parts. For example, it can be 3 parts, 3.5 parts, 4 parts, 4.5 parts, 5 parts, etc., but is not limited to the listed values. Other unlisted values within the numerical range are equally applicable;

[0047] The weight portion of edible essence in the meat filling is 2.1 to 3.2 parts. For example, it can be 2.1 parts, 2.4 parts, 2.7 parts, 3 parts, 3.2 parts, etc., but is not limited to the listed values. Other unlisted values within the numerical range are equally applicable;

[0048] The weight portion of spices in the meat filling is 3.9 to 7.3 parts. For example, it can be 3.9 parts, 4.2 parts, 4.8 parts, 5.2 parts, 5.8 parts, 6.4 parts, 6.8 parts, 7.3 parts, etc., but is not limited to the listed values. Other unlisted values within the numerical range are equally applicable;

[0049] The weight portion of antioxidant in the meat filling is 0.15 to 0.2 parts. For example, it can be 0.15 parts, 0.16 parts, 0.17 parts, 0.18 parts, 0.19 parts, 0.2 parts, etc., but is not limited to the listed values. Other unlisted values within the numerical range are equally applicable;

[0050] The weight portion of flavor enhancer in the meat filling is 4 to 6 parts. For example, it can be 4 parts, 4.5 parts, 5 parts, 5.5 parts, 6 parts, etc., but is not limited to the listed values. Other unlisted values within the numerical range are equally applicable;

[0051] The weight portion of starch in the meat filling is 6 to 9 parts. For example, it can be 6 parts, 7 parts, 8 parts, 9 parts, etc., but is not limited to the listed values. Other unlisted values within the numerical range are equally applicable;

[0052] The weight portion of compound sauce in the meat filling is 80 to 120 parts. For example, it can be 80 parts, 90 parts, 100 parts, 110 parts, 120 parts, etc., but is not limited to the listed values. Other unlisted values within the numerical range are equally applicable;

[0053] The weight portion of leavening agent in the meat filling is 1 to 4 parts. For example, it can be 1 part, 2 parts, 3 parts, 4 parts, etc., but is not limited to the listed values. Other unlisted values within the numerical range are equally applicable;

[0054] The weight portion of sodium D-isoascorbate in the meat filling is 0.8 to 2 parts. For example, it can be 0.8 parts, 1 part, 1.2 parts, 1.4 parts, 1.6 parts, 1.8 parts, 2 parts, etc., but is not limited to the listed values. Other unlisted values within the numerical range are equally applicable;

[0055] The weight parts of the colorant in the meat stuffing are 0.2 to 0.3 parts. For example, it can be 0.2 parts, 0.22 parts, 0.24 parts, 0.26 parts, 0.28 parts or 0.3 parts, etc., but not limited to the listed values. Other unlisted values within the numerical range are equally applicable;

[0056] The weight parts of the thickener in the meat stuffing are 0.8 to 1.2 parts. For example, it can be 0.8 parts, 1.9 parts, 1 part, 1.1 parts or 1.2 parts, etc., but not limited to the listed values. Other unlisted values within the numerical range are equally applicable;

[0057] The weight parts of the soy protein isolate in the meat stuffing are 10 to 15 parts. For example, it can be 10 parts, 11 parts, 12 parts, 13 parts, 14 parts or 15 parts, etc., but not limited to the listed values. Other unlisted values within the numerical range are equally applicable;

[0058] The weight parts of the chicken protein powder in the meat stuffing are 15 to 25 parts. For example, it can be 15 parts, 18 parts, 20 parts, 22 parts or 25 parts, etc., but not limited to the listed values. Other unlisted values within the numerical range are equally applicable;

[0059] The weight parts of the first ice water in the meat stuffing are 40 to 60 parts. For example, it can be 40 parts, 45 parts, 50 parts, 55 parts or 60 parts, etc., but not limited to the listed values. Other unlisted values within the numerical range are equally applicable;

[0060] The weight parts of the second ice water in the meat stuffing are 30 to 50 parts. For example, it can be 30 parts, 35 parts, 40 parts, 45 parts or 50 parts, etc., but not limited to the listed values. Other unlisted values within the numerical range are equally applicable.

[0061] It should be noted that when the protein powder is soy protein isolate powder, chicken protein powder and vital wheat gluten, the weight parts of the soy protein isolate powder in the preparation raw materials are 10 to 15 parts, the weight parts of the chicken protein powder are 10 to 15 parts, and the weight parts of the vital wheat gluten are 5 to 10 parts.

[0062] As a preferred technical solution of the present invention, the time of the rehydration treatment in step (1) is 2 to 3 h. For example, it can be 2 h, 2.2 h, 2.4 h, 2.6 h, 2.8 h or 3 h, etc., but not limited to the listed values. Other unlisted values within the numerical range are equally applicable.

[0063] Preferably, the end point of the dehydration treatment in step (1) is that the rehydration rate of the texturized vegetable protein is 250 to 330%. For example, it can be 250%, 270%, 290%, 310% or 330%, etc., but not limited to the listed values. Other unlisted values within the numerical range are equally applicable.

[0064] Preferably, the average particle size of the drawn protein particles in step (1) is 1-3 mm. For example, it can be 1 mm, 1.5 mm, 2 mm, 2.5 mm or 3 mm, etc., but is not limited to the listed values. Other unlisted values within the numerical range are equally applicable.

[0065] Preferably, the drawn protein in step (1) is selected from the 103 series or 201 series products of Qinhuangdao Jinhai Food Industry Co., Ltd.

[0066] In the present invention, through chopping treatment, the rehydrated and dehydrated drawn protein is dispersed into drawn protein particles with smaller and more uniform particle sizes, which can make the meat filling more uniform, reduce deformation during the ripening and drying processes, and reduce the generation of cracks. It should be noted that the device and specific process parameters used for the chopping treatment in this application are not limited, as long as effective chopping of the dehydrated drawn protein can be achieved.

[0067] More specifically, the rehydration rate of the dehydrated drawn protein is 250-330%. If its rehydration rate is too high, it will lead to a decrease in the viscosity of the filling and subsequent inability to form. On the contrary, if its rehydration rate is too low, it will lead to a decrease in the water content in the filling and a reduction in the holes formed after subsequent drying, resulting in inability to rehydrate within the specified time.

[0068] The addition amount of the dehydrated drawn protein is 300-400 parts. If its addition amount is too high, it will lead to a loose tissue structure of the filling and inability to bond and form during ripening. If its addition amount is too low, it will lead to a reduction in the skeleton of the support structure in the filling and inability to rehydrate within the specified time.

[0069] It should be noted that all the water used in the preparation process of the meat filling in the present invention is ice water. If normal temperature water is used instead of ice water, it will lead to unstable discharge temperature of the meat filling, thereby affecting the formation of the meat patty and even resulting in inability to form.

[0070] As a preferred technical solution of the present invention, the time for the first stirring in step (2) is 1-2 min. For example, it can be 1 min, 1.4 min, 1.8 min or 2 min, etc., but is not limited to the listed values. Other unlisted values within the numerical range are equally applicable.

[0071] Preferably, the time for the second stirring in step (2) is 3-5 min. For example, it can be 3 min, 3.5 min, 4 min, 4.5 min or 5 min, etc., but is not limited to the listed values. Other unlisted values within the numerical range are equally applicable.

[0072] Preferably, the rotation speeds of the first stirring, second stirring and third stirring in step (2) are all 30 to 40 rpm, for example, 30 rpm, 32 rpm, 34 rpm, 36 rpm, 38 rpm or 40 rpm, etc., but are not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0073] Preferably, the three stirring times in step (2) are 9 to 15 min, for example, 9 min, 10 min, 11 min, 12 min, 13 min, 14 min or 15 min, but are not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0074] The invention achieves deodorization of livestock and poultry meat slurry by mixing ginger paste and soy sauce, and the purpose of adding ice water in batches is to allow the material to absorb water evenly, and avoid hard spots that cannot be rehydrated after drying caused by uneven absorption of water by the material;

[0075] In addition, the present invention adds mixed seasonings and food additives after the secondary stirring, wherein the leavening agent in the food additive can further increase the holes in the meat patty during cooking, so as to improve the rehydration of the dehydrated meat patty. If the amount of the leavening agent added is too much, it will cause excessive puffing and cause the meat patty to directly rupture during cooking. Conversely, if the amount of the leavening agent added is too little, it will cause the puffing to fail to meet the requirements and fail to form enough holes, resulting in uneven rehydration after drying.

[0076] As a preferred technical solution of the present invention, the method for preparing the livestock and poultry slurry in step (2) comprises: mixing the first livestock and poultry red meat, the first animal fat and the first borneol according to the formula amount, chopping and mixing them, and then performing a pulping process, and then mixing the second livestock and poultry red meat, the second borneol, edible salt and phosphate for a second pulping process to obtain the livestock and poultry slurry.

[0077] It is worth noting that the first ice flakes and the second ice flakes are both ice flakes made by an ice maker with a thickness of 1 to 2 mm and a size of about 3 to 4×3 to 4 cm.

[0078] Preferably, the aperture of the sieve used for mincing the first livestock and poultry red meat and the second livestock and poultry red meat is 4 to 6 mm, for example, it can be 4 mm, 4.5 mm, 5 mm, 5.5 mm or 6 mm, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0079] It is worth noting that before the first livestock and poultry red meat and the second livestock and poultry red meat are minced, impurities are removed and the fascia on the surface of the red meat is removed; and the mincing times are 1 to 2 times.

[0080] Preferably, the aperture of the screen used for twisting the first animal fat is 4 to 6 mm, for example, it can be 4 mm, 4.5 mm, 5 mm, 5.5 mm or 6 mm, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0081] It is worth noting that the first animal fat and the second animal fat also include removing impurities before twisting; and the twisting times are 1 to 2 times.

[0082] Preferably, the chopping time is 4 to 10 minutes, for example, 4 minutes, 5 minutes, 6 minutes, 7 minutes, 8 minutes, 9 minutes or 10 minutes, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0083] Preferably, the rotation speed of the chopping process is 1500-3000 rpm, for example, it can be 1500 rpm, 1800 rpm, 2100 rpm, 2400 rpm, 2700 rpm or 3000 rpm, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0084] Preferably, the time for the single pulping treatment is 1 to 3 minutes, for example, 1 minute, 1.4 minutes, 1.8 minutes, 2.2 minutes, 2.6 minutes or 3 minutes, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0085] Preferably, the rotation speed of the primary pulping treatment is 10 to 15 rpm, for example, it can be 10 rpm, 11 rpm, 12 rpm, 13 rpm, 14 rpm or 15 rpm, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0086] Preferably, the time for the secondary pulping treatment is 10 to 15 minutes, for example, it can be 10 minutes, 11 minutes, 12 minutes, 13 minutes, 14 minutes or 15 minutes, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0087] Preferably, the rotation speed of the secondary pulping treatment is 15 to 30 rpm, for example, it can be 15 rpm, 18 rpm, 21 rpm, 24 rpm, 27 rpm or 30 rpm, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0088] As a preferred technical solution of the present invention, the preparation method of the flavored oil in step (2) includes: heating the second animal fat, then mixing with scallion sections, and performing filtration after secondary heating treatment to obtain the flavored oil.

[0089] Preferably, the weight portion of the second animal fat is 35 - 45 parts, such as 35 parts, 37 parts, 39 parts, 41 parts, 43 parts or 45 parts, etc., but not limited to the listed values, and other unlisted values within the numerical range are equally applicable.

[0090] It should be noted that the second animal fat in the present invention includes any one or a combination of at least two of pig fat, sheep fat or beef fat. Typical but non - restrictive combinations include: the combination of pig fat and beef fat, the combination of pig fat and sheep fat, the combination of sheep fat and beef fat, or the combination of pig fat, beef fat and sheep fat.

[0091] Preferably, the weight portion of the scallion sections is 7 - 9 parts, such as 7 parts, 7.5 parts, 8 parts, 8.5 parts or 9 parts, etc., but not limited to the listed values, and other unlisted values within the numerical range are equally applicable.

[0092] Preferably, the end - point temperature of the heating treatment is 110 - 115 °C, such as 110 °C, 111 °C, 112 °C, 113 °C, 114 °C or 115 °C, etc., but not limited to the listed values, and other unlisted values within the numerical range are equally applicable.

[0093] Preferably, the temperature of the secondary heating treatment is 125 - 130 °C, such as 125 °C, 126 °C, 127 °C, 129 °C or 130 °C, etc., but not limited to the listed values, and other unlisted values within the numerical range are equally applicable.

[0094] In the present invention, the second animal fat in the flavored oil can reduce the fluidity of the meat filling. After the product is dried and the animal fat melts and is absorbed, more pores are formed, making the meat patty easier to rehydrate. If the addition amount of the flavored oil is too high, it will cause the peroxide value of oil oxidation to exceed the standard during the product shelf life and too much oil loss during cooking and unable to form. On the contrary, if the addition amount of the flavored oil is too low, it will cause fewer pores to be formed and unable to rehydrate within the specified time.

[0095] As a preferred technical solution of the present invention, the perimeter of the meat patty in step (3) is 16 - 38 cm, such as 16 cm, 20 cm, 24 cm, 28 cm, 32 cm, 36 cm or 38 cm, etc., but not limited to the listed values, and other unlisted values within the numerical range are equally applicable.

[0096] Preferably, the thickness of the meat patty in step (3) is 4 - 8 mm, for example, it can be 4 mm, 5 mm, 6 mm, 7 mm, 8 mm, etc., but is not limited to the listed values, and other values within the numerical range that are not listed are equally applicable.

[0097] Preferably, the time for the steaming treatment in step (3) is 7 - 12 min, for example, it can be 7 min, 9 min, 10 min, 12 min, etc., but is not limited to the listed values, and other values within the numerical range that are not listed are equally applicable.

[0098] Preferably, the roasting treatment in step (3) includes pan - roasting or direct - fire roasting.

[0099] Preferably, the temperature for the pan - roasting is 180 - 250 °C, for example, it can be 180 °C, 200 °C, 220 °C, 240 °C, 250 °C, etc., but is not limited to the listed values, and other values within the numerical range that are not listed are equally applicable.

[0100] Preferably, the time for the pan - roasting is 60 - 140 s, for example, it can be 60 s, 80 s, 100 s, 120 s, 140 s, etc., but is not limited to the listed values, and other values within the numerical range that are not listed are equally applicable.

[0101] Preferably, the temperature for the direct - fire roasting is 800 - 900 °C, for example, it can be 800 °C, 820 °C, 840 °C, 860 °C, 880 °C, 900 °C, etc., but is not limited to the listed values, and other values within the numerical range that are not listed are equally applicable.

[0102] Preferably, the time for the direct - fire roasting is 3 - 10 s, for example, it can be 3 s, 5 s, 7 s, 9 s, 10 s, etc., but is not limited to the listed values, and other values within the numerical range that are not listed are equally applicable.

[0103] In the present invention, a roasting film is formed on the surface of the meat patty through the roasting treatment, making the meat patty not easily broken; among them, a roasting film is formed on the bottom of the meat patty through pan - roasting, and a roasting film is formed on the surface of the meat patty through direct - fire roasting. If the temperature of the roasting treatment is too high, it will cause uneven roasting and result in charring, and if the temperature is too low, it will cause too long roasting time and affect production efficiency.

[0104] As a preferred technical solution of the present invention, the temperature for the quick - freezing treatment in step (3) is - 25 - 35 °C, for example, it can be - 25 °C, - 27 °C, - 29 °C, - 31 °C, - 33 °C, - 35 °C, etc., but is not limited to the listed values, and other values within the numerical range that are not listed are equally applicable.

[0105] Preferably, the vacuum drying treatment in step (3) includes first drying, second drying, third drying, fourth drying, and fifth drying carried out in sequence.

[0106] Preferably, the temperature of the first drying is 88 - 92°C. For example, it can be 88°C, 89°C, 90°C, 91°C, or 92°C, etc., but is not limited to the listed values. Other unlisted values within the numerical range are equally applicable.

[0107] Preferably, the time of the first drying is 1 - 2 h. For example, it can be 1 h, 1.2 h, 1.4 h, 1.6 h, 1.8 h, or 2 h, etc., but is not limited to the listed values. Other unlisted values within the numerical range are equally applicable.

[0108] Preferably, the temperature of the second drying is 78 - 82°C. For example, it can be 78°C, 79°C, 80°C, 81°C, or 82°C, etc., but is not limited to the listed values. Other unlisted values within the numerical range are equally applicable.

[0109] Preferably, the time of the second drying is 5 - 6 h. For example, it can be 5 h, 5.2 h, 5.6 h, 5.8 h, or 6 h, etc., but is not limited to the listed values. Other unlisted values within the numerical range are equally applicable.

[0110] Preferably, the temperature of the third drying is 68 - 72°C. For example, it can be 68°C, 69°C, 70°C, 71°C, or 72°C, etc., but is not limited to the listed values. Other unlisted values within the numerical range are equally applicable.

[0111] Preferably, the time of the third drying is 4 - 5 h. For example, it can be 4 h, 4.2 h, 4.4 h, 4.6 h, 4.8 h, or 5 h, etc., but is not limited to the listed values. Other unlisted values within the numerical range are equally applicable.

[0112] Preferably, the temperature of the fourth drying is 58 - 62°C. For example, it can be 58°C, 59°C, 60°C, 61°C, or 62°C, etc., but is not limited to the listed values. Other unlisted values within the numerical range are equally applicable.

[0113] Preferably, the time of the fourth drying is 2 - 3 h. For example, it can be 2 h, 2.2 h, 2.4 h, 2.6 h, 2.8 h, or 3 h, etc., but is not limited to the listed values. Other unlisted values within the numerical range are equally applicable.

[0114] Preferably, the temperature of the fifth drying is 52 - 58°C. For example, it can be 52°C, 53°C, 54°C, 56°C, or 58°C, etc., but is not limited to the listed values. Other unlisted values within the numerical range are equally applicable.

[0115] Preferably, the time for the fifth drying is 3 to 4 hours. For example, it can be 3 hours, 3.4 hours, 3.6 hours, 3.8 hours, or 4 hours, etc., but is not limited to the listed values, and other unlisted values within the numerical range are equally applicable.

[0116] In the vacuum drying process of the present invention, the drying and dehydration of the meat patty are achieved through a gradient cooling process. Compared with one-time drying and dehydration, it can reduce the oxidation of oil in the product during the drying process while achieving the purpose of cost reduction and efficiency improvement.

[0117] As a preferred technical solution of the present invention, the preparation method of the recombinant grilled dehydrated meat patty provided in the first aspect of the present invention includes the following steps:

[0118] (1) Perform rehydration treatment on the pulled protein for 2 to 3 hours, perform dehydration treatment until the rehydration rate is 250 to 330%, and then perform chopping treatment to obtain pulled protein particles with an average particle size of 1 to 3 mm;

[0119] (2) Mix 300 to 400 parts of the pulled protein obtained in step (1), 25 to 35 parts of flavoring oil, 5 to 7 parts of vegetable oil, 6 to 10 parts of vegetable puree, and 30 to 40 parts of soy sauce, and stir once for 1 to 2 minutes. Then mix the livestock and poultry meat slurry and 40 to 60 parts of the first ice water, and stir twice for 3 to 5 minutes. Then add the mixed seasonings, food additives, and 40 to 60 parts of the second ice water, and stir three times for 9 to 15 minutes to obtain the meat filling;

[0120] The preparation method of the livestock and poultry meat slurry includes: mixing 130 to 160 parts of the first livestock and poultry red meat, 80 to 100 parts of the first animal fat, and 100 to 120 parts of the first ice chips, performing chopping treatment and then performing a first pulping treatment. Then mix 80 to 110 parts of the second livestock and poultry red meat, 110 to 140 parts of the second ice chips, 0.8 to 1.2 parts of edible salt, and 0.5 to 3.5 parts of phosphate, and perform a second pulping treatment to obtain the livestock and poultry meat slurry;

[0121] The preparation method of the flavoring oil includes: heating 35 to 45 parts of the second animal fat to 110 to 115 °C, then mixing 7 to 9 parts of scallion sections, heating again to 125 to 130 °C and then performing filtration treatment to obtain the flavoring oil;

[0122] The mixed seasonings include: 3 to 5 parts of sugars, 2.1 to 3.2 parts of edible flavors, 3.9 to 7.3 parts of spices, 4 to 6 parts of flavor enhancing seasonings, 6 to 9 parts of starch, 10 to 15 parts of soy protein isolate, 15 to 25 parts of chicken protein powder, and 80 to 120 parts of compound flavor sauce;

[0123] The food additive includes: 1-4 parts of leavening agent, 0.8-2 parts of D-sodium erythorbate, 0.15-0.2 parts of antioxidant, 0.2-0.3 parts of colorant, and 0.8-1.2 parts of thickener;

[0124] (3) After forming the meat filling obtained in step (2) into meat patties, perform steaming treatment for 7-12 min, and then perform roasting treatment, quick-freezing treatment, and vacuum drying treatment in sequence to obtain the recombinant roasted and dehydrated meat patties;

[0125] The perimeter of the meat patty is 16-38 cm, and the thickness is 4-8 mm;

[0126] The roasting treatment includes pan-roasting or direct-fire roasting; the temperature of the pan-roasting is 180-250 °C, and the time is 60-140 s; the temperature of the direct-fire roasting is 800-900 °C, and the time is 3-10 s;

[0127] The temperature of the quick-freezing treatment is -25 to -35 °C;

[0128] The vacuum drying treatment includes first drying, second drying, third drying, fourth drying, and fifth drying performed in sequence; the temperature of the first drying is 88-92 °C, and the time is 1-2 h; the temperature of the second drying is 78-82 °C, and the time is 5-6 h; the temperature of the third drying is 68-72 °C, and the time is 4-5 h; the temperature of the fourth drying is 58-62 °C, and the time is 2-3 h; the temperature of the fifth drying is 52-58 °C, and the time is 3-4 h.

[0129] In a second aspect, the present invention provides a recombinant roasted and dehydrated meat patty, which is obtained by using the production method provided in the first aspect.

[0130] Preferably, the water content of the recombinant roasted and dehydrated meat patty is 0.5-1.5 wt%, and for example, it can be 0.5 wt%, 0.7 wt%, 0.9 wt%, 1.1 wt%, 1.3 wt%, or 1.5 wt%, etc., but is not limited to the listed values, and other unlisted values within the numerical range are equally applicable.

[0131] The numerical range described in the present invention not only includes the above-listed point values, but also includes any point values between the above numerical ranges that are not listed. Due to space limitations and for the sake of simplicity, the present invention does not exhaustively list the specific point values included in the range.

[0132] Compared with the prior art, the present invention has the following beneficial effects:

[0133] (1) By optimizing the water content in the formula of the recombinant grilled dehydrated meat, the number of pores after dehydration of the meat patty can be increased, the rehydration speed can be improved. Meanwhile, while improving the patty formation by animal fat, the number of pores is further increased, and a bulking agent is used to expand the pore volume, thus realizing the improvement of the rehydration property of the dehydrated meat patty;

[0134] (2) By combining the formula components and the grilling process, the possibility of breakage during storage and transportation of large meat patties is reduced;

[0135] (3) The meat patty after rehydration of the recombinant grilled dehydrated meat provided by the present invention is elastic, rich in juicy feeling and strong in meat flavor, meeting the popular taste and suitable for market marketing. Detailed implementation manners

[0136] The technical solutions of the present invention will be further described below through specific implementation manners. Those skilled in the art should understand that the embodiments are only for helping to understand the present invention and should not be regarded as specific limitations on the present invention.

[0137] Example 1

[0138] This example provides a recombinant grilled dehydrated meat, and the preparation method of the recombinant grilled dehydrated meat includes the following steps:

[0139] (1) The texturized protein is subjected to rehydration treatment for 2.5 h, dehydration treatment until the rehydration rate reaches 300%, and then chopping treatment is carried out to obtain texturized protein particles with an average particle size of 2 mm;

[0140] (2) After mixing the texturized protein particles obtained in step (1), flavor oil, vegetable oil (sesame oil), vegetables (ginger paste) and brewing soy sauce and stirring for 1.5 min for the first time, mixing livestock and poultry meat slurry and the first ice water and stirring for 4 min for the second time, and then adding mixed seasonings, food additives and the second ice water, and stirring for 12 min for the third time to obtain the meat filling;

[0141] The preparation method of the livestock and poultry meat slurry includes: mixing the first livestock and poultry red meat, the first animal fat and the first ice flakes and carrying out chopping treatment and then the first pulping treatment, and then mixing the second livestock and poultry red meat, the second ice flakes, edible salt and phosphate (sodium tripolyphosphate) and carrying out the second pulping treatment to obtain the livestock and poultry meat slurry;

[0142] The preparation method of the flavor oil includes: heating 40 parts of the second animal fat to 112 °C, then mixing 8.5 parts of scallion sections, heating for the second time to 128 °C and then carrying out filtration treatment to obtain the flavor oil;

[0143] The mixed seasoning includes sugars (granulated sugar), edible flavors, spices, flavor enhancing seasonings (chicken powder seasoning), starch, protein powder (soybean protein isolate and chicken protein powder), and compound sauce (braised pork sauce);

[0144] The food additives include leavening agents (ammonium bicarbonate), D-isoascorbic acid sodium, antioxidants (rosemary extract), colorants (monascus red), and thickeners (xanthan gum);

[0145] (3) After forming the meat filling obtained in step (2) into meat patties, perform steaming treatment for 10 min, and then successively perform grilling treatment, quick-freezing treatment, and vacuum drying treatment to obtain the recombinant grilled and dehydrated meat patties;

[0146] The perimeter of the meat patty is 20 cm and the thickness is 6 mm;

[0147] The grilling treatment is pan-frying; the temperature of the pan-frying is 200 °C and the time is 120 s;

[0148] The temperature of the quick-freezing treatment is -30 °C;

[0149] The vacuum drying treatment includes first drying, second drying, third drying, fourth drying, and fifth drying performed successively; the temperature of the first drying is 90 °C and the time is 1.5 h; the temperature of the second drying is 80 °C and the time is 5.5 h; the temperature of the third drying is 70 °C and the time is 4.5 h; the temperature of the fourth drying is 60 °C and the time is 2.5 h; the temperature of the fifth drying is 55 °C and the time is 3.5 h.

[0150] The raw material composition of the meat filling in step (2) of this embodiment is shown in Table 1.

[0151] Example 2

[0152] This embodiment provides a recombinant grilled and dehydrated meat. The preparation method of the recombinant grilled and dehydrated meat includes the following steps:

[0153] (1) Perform rehydration treatment on the texturized vegetable protein for 2 h, perform dehydration treatment until the rehydration rate is 250%, and then perform chopping treatment to obtain texturized vegetable protein particles with an average particle size of 1 mm;

[0154] (2) Mix the texturized vegetable protein particles obtained in step (1), seasoning oil, vegetable oil (soybean oil), vegetable puree (garlic puree), and soy sauce, and perform primary stirring for 1 min. Then mix the livestock and poultry meat slurry and the first ice water, perform secondary stirring for 3 min, and then add the mixed seasoning, food additives, and the second ice water, and perform tertiary stirring for 9 min to obtain the meat filling;

[0155] The preparation method of the livestock and poultry meat paste includes: mixing the first livestock and poultry red meat, the first animal fat, and the first borneol, chopping and stirring them, then performing a first pulping process, and then mixing the second livestock and poultry red meat, the second borneol, edible salt, and phosphate (sodium hexametaphosphate) to perform a second pulping process to obtain the livestock and poultry meat paste;

[0156] The preparation method of the flavor oil includes: heating 30 parts of the second animal fat to 110 °C, then mixing 9 parts of scallion segments, heating them again to 125 °C and then performing a filtration process to obtain the flavor oil;

[0157] The mixed condiment includes sugars (fructose), edible essence, spices, flavor enhancing condiments (monosodium glutamate), starch, protein powder (soybean isolate protein powder and chicken protein powder), and compound condiment sauce (black pepper flavor sauce);

[0158] The food additive includes a leavening agent (sodium bicarbonate), D-isoascorbic acid sodium, an antioxidant (sodium lactate), a coloring agent (paprika red), and a thickening agent (carrageenan);

[0159] (3) After forming the meat filling obtained in step (2) into a meat patty, performing a steaming process for 7 minutes, then successively performing a roasting process, a quick-freezing process, and a vacuum drying process to obtain the recombinant roasted and dehydrated meat patty;

[0160] The perimeter of the meat patty is 16 cm and the thickness is 4 mm;

[0161] The roasting process is direct-fire roasting; the temperature of the direct-fire roasting is 850 °C and the time is 6 s;

[0162] The temperature of the quick-freezing process is -25 °C;

[0163] The vacuum drying process includes the first drying, the second drying, the third drying, the fourth drying, and the fifth drying performed successively; the temperature of the first drying is 88 °C and the time is 2 h; the temperature of the second drying is 78 °C and the time is 6 h; the temperature of the third drying is 68 °C and the time is 5 h; the temperature of the fourth drying is 58 °C and the time is 3 h; the temperature of the fifth drying is 52 °C and the time is 4 h.

[0164] The raw material composition of the meat filling described in step (2) of this embodiment is shown in Table 1.

[0165] Example 3

[0166] This embodiment provides a recombinant roasted and dehydrated meat. The preparation method of the recombinant roasted and dehydrated meat includes the following steps:

[0167] (1) Rehydrate the textured protein for 3 h, dehydrate it until the rehydration rate reaches 330%, and then perform chopping to obtain textured protein particles with an average particle size of 3 mm;

[0168] (2) Mix the textured protein particles obtained in step (1), flavor oil, vegetable oil (sesame oil), ginger paste, and soy sauce, and stir once for 2 min. Then, mix the livestock and poultry meat paste and the first ice water and stir twice for 5 min. Then, add the mixed seasonings, food additives, and the second ice water, and stir three times for 15 min to obtain the meat filling;

[0169] The preparation method of the livestock and poultry meat paste includes: mixing the first livestock and poultry red meat, the first animal fat, and the first ice chips, performing chopping, and then performing a primary beating process. Then, mix the second livestock and poultry red meat, the second ice chips, edible salt, and phosphoric acid (sodium pyrophosphate) and perform a secondary beating process to obtain the livestock and poultry meat paste;

[0170] The preparation method of the flavor oil includes: heating 45 parts of the second animal fat to 115 °C, then mixing 7 parts of scallion segments, heating twice to 130 °C, and then performing a filtration process to obtain the flavor oil;

[0171] The mixed seasonings include sugars (glucose), edible flavors, spices, flavor-enhancing seasonings (inosinic acid), starch, protein powder (soybean isolate protein powder and chicken protein powder), and compound sauce (braised pork sauce);

[0172] The food additives include a leavening agent (sodium bicarbonate), D-isoascorbic acid sodium, an antioxidant (tea polyphenols), a coloring agent (monascus red), and a thickening agent (xanthan gum);

[0173] (3) After forming the meat filling obtained in step (2) into a meat patty, perform steaming for 12 min, and then perform grilling, quick-freezing, and vacuum drying in sequence to obtain the recombinant grilled and dehydrated meat patty;

[0174] The perimeter of the meat patty is 38 cm and the thickness is 8 mm;

[0175] The grilling process is pan-frying; the temperature of the pan-frying is 250 °C and the time is 60 s;

[0176] The temperature of the quick-freezing process is -35 °C;

[0177] The vacuum drying treatment includes first drying, second drying, third drying, fourth drying, and fifth drying carried out in sequence; the temperature of the first drying is 92 °C and the time is 1 h; the temperature of the second drying is 82 °C and the time is 5 h; the temperature of the third drying is 72 °C and the time is 4 h; the temperature of the fourth drying is 62 °C and the time is 2 h; the temperature of the fifth drying is 58 °C and the time is 3 h.

[0178] The raw material composition of the meat filling described in step (2) of this embodiment is shown in Table 1.

[0179] Example 4

[0180] This embodiment provides a recombinant grilled dehydrated meat, and the preparation method of the recombinant grilled dehydrated meat includes the following steps:

[0181] (1) Perform rehydration treatment on the texturized protein for 2.2 h, perform dehydration treatment until the rehydration rate is 280%, and then perform chopping treatment to obtain texturized protein particles with an average particle size of 3 mm;

[0182] (2) After mixing the texturized protein particles obtained in step (1), flavor oil, vegetable oil (sesame oil), ginger paste, and soy sauce and stirring for 2 min, mix the livestock and poultry meat slurry and the first ice water and stir for 3 min, and then add the mixed seasonings, food additives, and the second ice water, and stir for 10 min to obtain the meat filling;

[0183] The preparation method of the livestock and poultry meat slurry includes: mixing the first livestock and poultry red meat, the first animal fat, and the first ice cube, performing chopping treatment and then performing primary pulping treatment, and then mixing the second livestock and poultry red meat, the second ice cube, edible salt, and sodium tripolyphosphate for secondary pulping treatment to obtain the livestock and poultry meat slurry;

[0184] The preparation method of the flavor oil includes: heating 40 parts of the second animal fat to 110 °C, then mixing 7 parts of scallion segments, heating for a second time to 130 °C and then performing filtration treatment to obtain the flavor oil;

[0185] The mixed seasonings include sugars (granulated sugar), edible flavors, spices, flavor enhancing seasonings (chicken powder seasonings), starch, protein powders (soybean isolate protein powder and chicken protein powder), and compound sauce (black pepper flavor sauce);

[0186] The food additives include leavening agents (ammonium bicarbonate), D-isoascorbic acid sodium, antioxidants (rosemary extract), colorants (monascus red), and thickeners (xanthan gum);

[0187] (3) After forming the minced meat obtained in step (2) into meat patties, perform steaming for 7 minutes, followed by broiling, quick-freezing, and vacuum drying in sequence to obtain the recombinant broiled and dehydrated meat patties;

[0188] The perimeter of the meat patty is 22 cm and the thickness is 4 mm;

[0189] The broiling treatment is direct-fire broiling; the temperature of the direct-fire broiling is 900 °C and the time is 3 s;

[0190] The temperature of the quick-freezing treatment is -31 °C;

[0191] The vacuum drying treatment includes first drying, second drying, third drying, fourth drying, and fifth drying in sequence; the temperature of the first drying is 89 °C and the time is 1.4 h; the temperature of the second drying is 81 °C and the time is 4.2 h; the temperature of the third drying is 69 °C and the time is 4.8 h; the temperature of the fourth drying is 58 °C and the time is 2.5 h; the temperature of the fifth drying is 54 °C and the time is 3.2 h.

[0192] The raw material composition of the minced meat in step (2) of this example is shown in Table 1.

[0193] Table 1

[0194]

[0195]

[0196] Example 5

[0197] This example provides a recombinant broiled and dehydrated meat. The difference in the preparation method of the recombinant broiled and dehydrated meat from that of Example 1 is only that:

[0198] In this example, the end point of the dehydration treatment in step (1) is adjusted to a rehydration rate of the texturized protein of 350%.

[0199] Example 6

[0200] This example provides a recombinant broiled and dehydrated meat. The difference in the preparation method of the recombinant broiled and dehydrated meat from that of Example 1 is only that:

[0201] In this example, the end point of the dehydration treatment in step (1) is adjusted to a rehydration rate of the texturized protein of 200%.

[0202] Example 7

[0203] This example provides a recombinant broiled and dehydrated meat. The difference in the preparation method of the recombinant broiled and dehydrated meat from that of Example 1 is only that:

[0204] In this embodiment, the weight parts of the drawn protein particles described in step (2) are adjusted to 250 parts.

[0205] Example 8

[0206] This embodiment provides a recombinant grilled dehydrated meat. The difference between the preparation method of the recombinant grilled dehydrated meat and that of Example 1 is only that:

[0207] In this embodiment, the weight parts of the drawn protein particles described in step (2) are adjusted to 450 parts.

[0208] Example 9

[0209] This embodiment provides a recombinant grilled dehydrated meat. The difference between the preparation method of the recombinant grilled dehydrated meat and that of Example 1 is only that:

[0210] In this embodiment, the weight parts of the first borneol and the second borneol in the preparation process of the livestock and poultry meat slurry described in step (2) are both adjusted to 80 parts.

[0211] Example 10

[0212] This embodiment provides a recombinant grilled dehydrated meat. The difference between the preparation method of the recombinant grilled dehydrated meat and that of Example 1 is only that:

[0213] In this embodiment, the addition of the leavening agent in the food additives described in step (2) is omitted.

[0214] Example 11

[0215] This embodiment provides a recombinant grilled dehydrated meat. The difference between the preparation method of the recombinant grilled dehydrated meat and that of Example 1 is only that:

[0216] In this embodiment, the addition amount of the leavening agent in the food additives described in step (2) is adjusted to 6 parts.

[0217] Example 12

[0218] This embodiment provides a recombinant grilled dehydrated meat. The difference between the preparation method of the recombinant grilled dehydrated meat and that of Example 1 is only that:

[0219] In this embodiment, the addition amount of the first animal fat in the preparation method of the livestock and poultry meat slurry described in step (2) is adjusted to 50 parts.

[0220] Example 13

[0221] This embodiment provides a recombinant grilled dehydrated meat. The difference between the preparation method of the recombinant grilled dehydrated meat and that of Example 1 is only that:

[0222] In this embodiment, the addition amount of the flavoring oil in the method for preparing livestock and poultry meat pulp described in step (2) is adjusted to 15 parts.

[0223] Comparative Example 1

[0224] This comparative example provides a recombinant grilled dehydrated meat. The difference between the preparation method of the recombinant grilled dehydrated meat and that of Example 1 is only that:

[0225] This comparative example omits the chopping treatment described in step (1).

[0226] Comparative Example 2

[0227] This comparative example provides a recombinant grilled dehydrated meat. The difference between the preparation method of the recombinant grilled dehydrated meat and that of Example 1 is only that:

[0228] This comparative example omits the first ice water and the second ice water described in step (2).

[0229] Comparative Example 3

[0230] This comparative example provides a recombinant grilled dehydrated meat. The difference between the preparation method of the recombinant grilled dehydrated meat and that of Example 1 is only that:

[0231] This comparative example omits the grilling treatment process described in step (3).

[0232] Performance detection:

[0233] (1) The production situations of the recombinant grilled dehydrated meat patties provided in the above examples and comparative examples are shown in Table 2;

[0234] In addition, the recombinant grilled dehydrated meat patties provided in the above examples and comparative examples are subjected to rehydration treatment, and then the taste, rehydration rate and overall appearance are evaluated. The results are shown in Table 2;

[0235] The rehydration treatment includes: placing the recombinant grilled dehydrated meat patty in a container and adding 400 g of waste water to soak for 3 min.

[0236] Table 2

[0237]

[0238]

[0239] (2) The recombinant grilled dehydrated meat patties provided in Examples 1-4 are subjected to moisture detection, and after being stored in an environment of 36 ± 1 °C for 3 months, various physical and chemical detections are carried out. The test results are shown in Table 3.

[0240] Table 3

[0241]

[0242] Based on the comprehensive analysis of the data in Table 2 and Table 3, the following points can be obtained:

[0243] (1) Based on the comprehensive analysis of Examples 1-4, it can be seen that after the recombinant grilled dehydrated meat patty provided by the present invention is stored for 2 months under the environmental conditions of 36±1°C, its various physical and chemical indexes still meet the edible standards, so it can be stored at room temperature for a long time;

[0244] In addition, the recombinant grilled dehydrated meat patty provided by the present invention has an elastic texture after rehydration, the rehydration rate is between 300 and 350%, it has a rich juicy feeling and a strong meat flavor, and there are no cracks or damages on the surface, which is beneficial to subsequent transportation and storage;

[0245] (2) Based on the comprehensive analysis of Example 1, Examples 5-8 and Comparative Example 1, it can be seen that the addition of texturized protein particles will affect the texture, overall appearance of the obtained meat patty and the forming process during production;

[0246] More specifically, when the rehydration rate of the dehydrated texturized protein is too high, it will lead to a decrease in the viscosity of the filling, and subsequent forming will be impossible. If the rehydration rate after dehydration is too low, it will lead to a decrease in the water content in the filling, resulting in fewer holes formed after subsequent drying and inability to rehydrate within the specified time;

[0247] When the addition amount of the dehydrated texturized protein is too high, it will lead to a loose tissue structure of the filling, and it will not be able to adhere and form during cooking. If the addition amount after dehydration is too low, it will lead to a reduction in the skeleton of the support structure in the filling and inability to rehydrate within the specified time;

[0248] When the chopping process of the texturized protein is omitted, there will be hard spots in the texture of the meat patty locally. After disassembling and checking, it is found that it is caused by the aggregation of meat tendons. And there are also deformations in individual meat patties in the appearance of the meat patty, and cracks appear on the surface. Through the window of the cooking equipment, it is observed that the meat patty is in a flat state before cooking, and obvious deformations occur in the meat patty with the change of cooking time, which further shows that the chopping process in the process of the present invention makes the filling of the meat patty more uniform, makes the texture and appearance of the meat patty better, and at the same time reduces the occurrence of breakage;

[0249] (3) Based on the comprehensive analysis of Example 1, Example 9 and Comparative Example 2, it can be seen that the selection of water in the formula of the recombinant grilled dehydrated meat of the present invention will affect the rehydration effect and the texture of the meat patty;

[0250] When the use of ice chips or ice water is omitted, the water content in the formula will be reduced, which will lead to a poor texture of the meat patty. After rehydration, the meat patty has a hard core, and the rehydration is poor without a juicy feeling; and during the production process, the meat patties are easy to stick, and the filling in the mold is incomplete, and the feeding is slow, resulting in a reduction in production efficiency;

[0251] (4) Through comprehensive analysis of Example 1 and Examples 11 - 13, it can be seen that the use of leavening agents and animal fats will both affect the taste of the meat patties;

[0252] When the leavening agent is not added, the resulting meat patties have poor elasticity, a slightly hard core, and a slightly inferior taste; if the addition amount of the leavening agent is on the high side, it will lead to excessive puffing and cause the meat patties to directly break during cooking.

[0253] If the addition amount of the animal fat is on the low side, it will result in a slightly inferior taste of the resulting meat patties, a slightly hard core after rehydration, weak juiciness, and slightly weak meat flavor; if the addition amount of the animal fat is on the high side, it will lead to the peroxide value of oil oxidation exceeding the standard during the product shelf life and excessive oil loss during cooking, making it impossible to form.

[0254] (5) Through comprehensive analysis of Example 1 and Comparative Example 3, it can be seen that the grilling process will affect the overall appearance of the resulting meat patties. If this process is omitted, the resulting meat patties will break into small pieces after rehydration and cannot be picked up and eaten as a whole, reducing the eating experience.

[0255] In summary, the reconstituted grilled and dehydrated meat patties provided by the present invention have elastic taste after rehydration, the rehydration rate is between 300 - 350%, with rich juiciness and strong meat flavor, and there are no cracks or damages on the surface, which is beneficial for subsequent transportation and storage; and it can be stored for a long time at room temperature.

[0256] The applicant declares that the above - mentioned specific embodiments have further elaborated on the purpose, technical solutions, and beneficial effects of the present invention. It should be understood that the above - mentioned are only specific embodiments of the present invention and are not used to limit the present invention. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principles of the present invention shall be included within the protection scope of the present invention.

Claims

1. A method for preparing reconstituted roasted dehydrated meat patties, characterized in that: The production method comprises the following steps: (1) sequentially performing rehydration treatment, dehydration treatment and chopping treatment on the fibrous protein to obtain fibrous protein particles; (2) After the fibrous protein particles, seasoning oil and semi-solid seasoning obtained in the mixing step (1) are stirred once, the livestock and poultry meat slurry and the first ice water are mixed and stirred for a second time, and then the mixed seasoning, food additives and the second ice water are added, and the meat filling is obtained after three stirrings; (3) After the meat filling obtained in step (2) is formed into a meat patty, it is sequentially subjected to steaming, roasting, quick freezing and vacuum drying to obtain the reconstituted roasted and dehydrated meat patty.

2. The method for making reconstituted roasted dehydrated meat patties according to claim 1, characterized in that: The raw materials for preparing the livestock and poultry slurry in step (2) include first livestock and poultry red meat, first animal fat, first borneol, second livestock red meat, second borneol, edible salt and phosphate; Preferably, the semi-solid seasoning in step (2) comprises vegetable oil, vegetable puree and soy sauce; Preferably, the mixed seasoning in step (2) comprises sugars, edible flavors, spices, flavoring seasonings, starch, protein powder and compound seasoning sauce; Preferably, the food additives in step (2) include a leavening agent, sodium D-isoascorbate, an antioxidant, a colorant and a thickener; Preferably, the protein powder comprises a combination of isolated soy protein powder and egg white powder, or a combination of isolated soy protein powder, egg white powder and gluten powder; Preferably, the phosphate includes any one of sodium tripolyphosphate, sodium hexametaphosphate or sodium pyrophosphate, or a combination of at least two thereof; Preferably, the leavening agent comprises ammonium bicarbonate and / or sodium bicarbonate; Preferably, the antioxidant comprises any one or a combination of at least two of rosemary extract, sodium lactate or tea polyphenols; Preferably, the first animal fat comprises any one of beef fat, pork fat or sheep fat, or a combination of at least two of them.

3. The method for making reconstituted roasted dehydrated meat patties according to claim 2, characterized in that: The meat filling in step (2) is composed of the following raw materials in parts by weight: 300-400 parts of fibrous protein particles, 25-35 parts of seasoning oil, 5-7 parts of vegetable oil, 6-10 parts of vegetable puree, 30-40 parts of soy sauce, 130-160 parts of first livestock and poultry red meat, 80-100 parts of first animal fat, 100-120 parts of first borneol, 80-110 parts of second livestock red meat, 110-140 parts of second borneol, 0.8-1.2 parts of edible salt, 0.5-3.5 parts of phosphate, and 1.5-2.0 parts of sugar. 3-5 parts of vegetables, 2.1-3.2 parts of edible flavors, 3.9-7.3 parts of spices, 0.15-0.2 parts of antioxidants, 4-6 parts of flavoring seasonings, 6-9 parts of starch, 80-120 parts of compound seasoning sauce, 1-4 parts of leavening agents, 0.8-2 parts of sodium D-isoascorbate, 0.2-0.3 parts of coloring agents, 0.8-1.2 parts of thickeners, 10-15 parts of isolated soy protein, 15-25 parts of egg white powder, 40-60 parts of first ice water and 30-50 parts of second ice water.

4. The method for preparing the reconstituted roasted and dehydrated meat patties according to any one of claims 1 to 3, characterized in that: The rehydration time in step (1) is 2 to 3 hours; Preferably, the end point of the dehydration treatment in step (1) is that the rehydration rate of the fibrous protein is 250-330%; Preferably, the average particle size of the fibrous protein particles in step (1) is 1 to 3 mm.

5. The method for preparing the reconstituted roasted and dehydrated meat patties according to any one of claims 1 to 4, characterized in that: The stirring time in step (2) is 1 to 2 minutes; Preferably, the stirring speed in step (2) is 30 to 40 rpm; Preferably, the secondary stirring time in step (2) is 3 to 5 minutes; Preferably, the rotation speed of the secondary stirring in step (2) is 30 to 40 rpm; Preferably, the three stirrings in step (2) last for 9 to 15 minutes.

6. The method for preparing the reconstituted roasted and dehydrated meat patties according to any one of claims 1 to 5, characterized in that: The method for preparing the livestock and poultry slurry in step (2) comprises: mixing the first livestock and poultry red meat, the first animal fat and the first borneol according to the formula amount, chopping and mixing them, and then beating them once, and then mixing the second livestock and poultry red meat, the second borneol, edible salt and phosphate, and beating them twice to obtain the livestock and poultry slurry; Preferably, the aperture of the screen used for mincing the first livestock and poultry red meat and the second livestock and poultry red meat is 4 to 6 mm; Preferably, the aperture of the screen used for twisting the first animal fat is 4 to 6 mm.

7. The method for preparing the reconstituted roasted and dehydrated meat patties according to any one of claims 1 to 6, characterized in that: The method for preparing the seasoning oil in step (2) comprises: heating the second animal fat, then mixing it with scallion segments, heating it twice, and then filtering it to obtain the seasoning oil; Preferably, the weight proportion of the second animal fat is 35 to 45 parts; Preferably, the weight portion of the green onion segments is 7 to 9 parts; Preferably, the terminal temperature of the heating treatment is 110-115°C; Preferably, the temperature of the secondary heating treatment is 125-130°C.

8. The method for preparing the reconstituted roasted and dehydrated meat patties according to any one of claims 1 to 7, characterized in that: The circumference of the meat pie in step (3) is 16 to 38 cm; Preferably, the thickness of the meat patty in step (3) is 4 to 8 mm; Preferably, the cooking time in step (3) is 7 to 12 minutes; Preferably, the roasting process in step (3) includes frying or direct fire roasting; Preferably, the frying temperature is 180-250°C; Preferably, the frying time is 60 to 140 seconds; Preferably, the direct fire baking temperature is 800-900°C; Preferably, the direct fire baking time is 3 to 10 seconds.

9. The method for preparing the reconstituted roasted and dehydrated meat patties according to any one of claims 1 to 8, characterized in that: The temperature of the quick freezing treatment in step (3) is -25 to -35°C; Preferably, the vacuum drying process in step (3) comprises first drying, second drying, third drying, fourth drying and fifth drying performed in sequence; Preferably, the first drying temperature is 88-92°C and the time is 1-2h; Preferably, the second drying temperature is 78-82°C and the time is 5-6h; Preferably, the temperature of the third drying is 68-72°C and the time is 4-5h; Preferably, the temperature of the fourth drying is 58-62°C and the time is 2-3h; Preferably, the fifth drying is carried out at a temperature of 52 to 58° C. and for a time of 3 to 4 hours.

10. A reconstituted roasted dehydrated meat pie, characterized in that: The recombinant roasted and dehydrated meat patty is obtained by the preparation method according to any one of claims 1 to 9; Preferably, the water content of the reconstituted roasted and dehydrated meat patty is 0.5-1.5wt%.

Images