Plant-based seafood product and preparation method thereof

Abstract

The invention discloses a plant-based seafood product and a preparation method thereof. The plant-based seafood product is prepared from the following materials: 30-50 wt% of protein emulsion paste, 25-45 wt% of textured soybean protein, 5-15 wt% of konjac gel and 5-20 wt% of polysaccharide gel, and the materials are subjected to at least one time of freeze thawing treatment. The plant-based seafood product prepared by the method has the taste of garlic clove meat, is clear in granular sensation and relatively soft in overall taste, simulates the fine and smooth taste of marine fish meat, is tightly connected in internal tissues, can still keep relatively good taste and flavor strength after being reheated, and has good stability.

Description

Technical Field

[0001] The invention relates to a plant-based seafood product and a preparation method thereof, and belongs to the field of food processing. Background Art

[0002] Plant-based seafood products are a popular alternative for consumers with seafood allergies and gout, and are an inevitable future trend under the background of sustainable development and food nutrition safety. At present, common plant-based seafood products use konjac flour as the main raw material, and simulate the shape and crisp taste of seafood after mold setting or extrusion setting. Most of these products generally simulate shrimp products; or use soy protein and soy textured protein as the main raw materials, mix and stir the mold setting to simulate the firm and delicate taste of fish. For example, patent CN108477536A discloses that konjac flour and cassava microporous starch are the main ingredients, and auxiliary materials such as perilla water-soluble extract are added. After hydration and emulsification, refining, alkali dissolution and coagulation, stirring and expansion, placement in a molding tank, cooling and aging, and freeze molding, shrimp embryo material is finally obtained. Patent CN106306109A discloses that soy protein powder, soy textured protein, and soybean oil are used as the main raw materials. After machine-made bean curd skin preparation, emulsified slurry preparation, vegetarian meat stirring, proportioning and mixing, mold molding and steaming, it is made into simulated vegetarian fish.

[0003] In the existing technology, konjac flour mainly provides the product with elasticity and crispness, and cannot simulate the delicate and tender taste of fish products; while plant-based products with soy protein and soy textured protein as the main raw materials only simulate the firm and delicate fiber feeling of fish meat, and lack the garlic meat taste of most marine fish.

[0004] As for the flavor of plant-based seafood products, most products mainly add edible flavors or obtain seafood flavor substances through the Maillard reaction. The preparation method mentioned above mainly solves the problem of the flavor of plant-based seafood essences. However, the flavor of plant-based seafood products will be weakened or lost during the steaming or heating process. The existing technology does not take into account the problem of the flavor stability of plant-based seafood products, nor does it provide an effective solution. Summary of the Invention

[0005] Based on the above technical problems, the inventors of this application found that by using a specific material combination to prepare plant-based seafood products, not only can a garlic clove taste similar to fish meat and a texture with distinct granularity and delicate and soft texture be achieved, but also a richer characteristic seafood flavor can be obtained, and the overall flavor of the product is soft and stable after reheating.

[0006] The first aspect of the present invention provides a plant-based seafood material, which comprises 30-50 wt% of protein emulsion, 25-45 wt% of soy textured protein, 5-15 wt% of konjac gel, and 5-20 wt% of polysaccharide gel.

[0007] In one or more embodiments, the protein emulsion slurry is obtained by mixing methylcellulose, vegetable protein, vegetable oil and water and then emulsifying them.

[0008] Preferably, the mass ratio of the methyl cellulose, vegetable protein, vegetable oil and water is 1:(0.3-0.8):(3-5):(8-12), more preferably 1:(0.4-0.6):(3-5):(9-11).

[0009] In one or more embodiments, the water content of the textured soy protein is 60-80 wt %; preferably, the textured soy protein is obtained by rehydration.

[0010] In one or more embodiments, the konjac gel is obtained by mixing konjac flour, auxiliary materials and water, and then swelling, cooking and crushing.

[0011] Preferably, the konjac gel is broken into rectangles of (1-4) mm*(2-5) mm.

[0012] In one or more embodiments, the polysaccharide gel is obtained by mixing polysaccharide colloid with water, followed by heating and cooling.

[0013] Preferably, the polysaccharide colloid is selected from one or more of konjac gum, guar gum, pectin, carrageenan, sodium alginate, agar and xanthan gum.

[0014] In one or more embodiments, the material further comprises 5-10 wt% of a food additive.

[0015] Preferably, the food additive is selected from one or more of a thickener, a seasoning, a flavoring agent, an antioxidant, a stabilizer, a preservative and a coloring agent.

[0016] In one or more embodiments, the material is further subjected to at least one freeze-thaw treatment.

[0017] Preferably, the freeze-thaw treatment is repeated 1-3 times.

[0018] In one or more embodiments, the freeze-thaw treatment is to first freeze the material to -15--20°C for 3-10 hours, and then refrigerate the frozen material at 0-10°C for 4-8 hours; preferably, before the freeze-thaw treatment, the material is refrigerated at 0-8°C for 6-10 hours.

[0019] A second aspect of the present invention provides a method for preparing a plant-based seafood material, characterized in that the method includes the step of mixing 30-50wt% protein emulsion slurry, 25-45wt% soy textured protein, 5-15wt% konjac gel, and 5-20wt% polysaccharide gel; preferably, freeze-thaw treatment is performed after the mixing step.

[0020] In one or more embodiments, the protein emulsion is obtained by emulsifying a mixture of methylcellulose, vegetable protein, vegetable oil, and water. Preferably, the mass ratio of methylcellulose, vegetable protein, vegetable oil, and water is 1:(0.3-0.8):(3-5):(8-12), more preferably 1:(0.4-0.6):(3-5):(9-11).

[0021] In one or more embodiments, the textured soy protein is obtained by rehydration.

[0022] In one or more embodiments, the konjac gel is obtained by mixing konjac flour, auxiliary materials and water, followed by swelling, cooking and crushing. Preferably, the konjac gel is crushed into rectangles of (1-4) mm*(2-5) mm.

[0023] In one or more embodiments, the polysaccharide gel is obtained by mixing a polysaccharide colloid with water, followed by heating and cooling. Preferably, the polysaccharide colloid is selected from one or more of konjac gum, guar gum, pectin, carrageenan, sodium alginate, agar, and xanthan gum.

[0024] In one or more embodiments, 5-10 wt% of food additives are further added during the mixing step. Preferably, the food additives are selected from one or more of thickeners, flavoring agents, flavoring agents, antioxidants, stabilizers, preservatives, and coloring agents.

[0025] In one or more embodiments, the freeze-thaw treatment is performed at least once. Preferably, the freeze-thaw treatment is performed 1-3 times.

[0026] In one or more embodiments, the freeze-thaw treatment is to first freeze the material to -15--20°C for 3-10 hours, and then refrigerate the frozen material at 0-10°C for 4-8 hours; preferably, before the freeze-thaw treatment, the material is refrigerated at 0-8°C for 6-10 hours.

[0027] A third aspect of the present invention provides a method for preparing a plant-based seafood product, the method comprising the steps of shaping and ripening any seafood material described in the present invention.

[0028] Preferably, the forming can be carried out by compression molding and / or bran coating.

[0029] Preferably, the cooking may be carried out by frying or steaming.

[0030] In a fourth aspect, the present invention provides a plant-based seafood product, which comprises any of the plant-based seafood materials described in the present invention, or is prepared using any of the plant-based seafood materials described in the present invention as raw materials.

[0031] In one or more embodiments, the product is a plant-based fish product or a plant-based shrimp product; preferably, the product is a plant-based cod.

[0032] A fifth aspect of the present invention provides the use of freeze-thaw treatment to improve the taste and / or flavor of plant-based seafood products, wherein the plant-based seafood product is prepared from a material comprising 30-50wt% protein emulsion, 25-45wt% soy textured protein, 5-15wt% konjac gel, and 5-20wt% polysaccharide gel.

[0033] In one or more embodiments, the freeze-thaw treatment is performed on the material 1-3 times.

[0034] In one or more embodiments, the freeze-thaw treatment is to first freeze the material to -15--20°C for 3-10 hours, and then refrigerate the frozen material at 0-10°C for 4-8 hours; preferably, before the freeze-thaw treatment, the material is refrigerated at 0-8°C for 6-10 hours.

[0035] Compared with the prior art, the advantages of the present invention are:

[0036] (1) The garlic cloves of the plant-based seafood product of the present invention have an enhanced taste after multiple freeze-thaw treatments, distinct granularity, and a relatively soft overall taste, simulating the delicate taste of marine fish meat, and the internal tissues are tightly connected;

[0037] (2) The plant-based seafood product of the present invention has a rich characteristic flavor, and can still maintain a good taste and flavor intensity after reheating, and has good stability. DETAILED DESCRIPTION

[0038] Various exemplary embodiments, features, and aspects of the present invention will be described in detail below. The word "exemplary" is used herein to mean "serving as an example, embodiment, or illustration." Any embodiment described herein as "exemplary" is not necessarily to be construed as superior or preferred over other embodiments.

[0039] In addition, numerous specific details are provided in the following detailed description to better illustrate the present invention. Those skilled in the art will appreciate that the present invention can be practiced without certain specific details. In other instances, methods, means, equipment, and steps well known to those skilled in the art are not described in detail in order to highlight the main points of the present invention.

[0040] Unless otherwise stated, the units used in this specification are international standard units, and the numerical values and numerical ranges appearing in the present invention should be understood to include the inevitable systematic errors in industrial production.

[0041] In this specification, the use of "may" includes both the meaning of performing a certain process and the meaning of not performing a certain process.

[0042] In this specification, references to "some specific / preferred embodiments," "other specific / preferred embodiments," "embodiments," etc., mean that the specific elements (e.g., features, structures, properties, and / or characteristics) described in connection with the embodiments are included in at least one embodiment described herein, and may or may not be present in other embodiments. In addition, it should be understood that the elements may be combined in various embodiments in any suitable manner.

[0043] In this specification, a numerical range expressed using "a numerical value A - a numerical value B" means a range including the endpoints A and B.

[0044] <First Aspect>

[0045] In a first aspect of the present invention, a plant-based seafood material is provided, which comprises 30-50 wt% of protein emulsion, 25-45 wt% of soy textured protein, 5-15 wt% of konjac gel, and 5-20 wt% of polysaccharide gel.

[0046] In the present invention, the protein emulsion slurry is an emulsified colloid containing methylcellulose, vegetable protein, and vegetable oil, which plays a role in supporting texture and bonding in plant-based products. The protein emulsion slurry can be prepared by conventional methods. For example, methylcellulose, vegetable protein (such as soy protein isolate), vegetable oil and water are mixed in a mass ratio of 1: (0.3-0.8): (3-5): (8-12), and the protein emulsion slurry is obtained by chopping it into an emulsion slurry using a high-speed chopping pot. In an embodiment of the present invention, the protein emulsion slurry content in the plant-based seafood material is 35-45wt%, more preferably 37-41wt%.

[0047] In the present invention, the methylcellulose refers to a cellulose ether formed by connecting D-glucose via β-(1-4) glycosidic bonds and substituted with a methyl group or a methyl group and other substituents. It exhibits thermoreversible gelling, emulsifying, water-retaining, and thickening properties. It undergoes a sol-to-gel transition at temperatures between 50°C and 70°C, and returns to a sol upon cooling. The methylcellulose content in the protein emulsion of the present invention is not less than 6%, preferably 6-8%. If the methylcellulose content is too low, the emulsified protein slurry will have difficulty forming a firm colloid.

[0048] In the present invention, the plant protein refers to a product in which the non-protein components (such as water, fat, carbohydrates, etc.) in the plant raw materials are removed or partially removed, and the protein content is not less than 40%. Its main products include bean (such as soybean, pea, broad bean) protein, cereal (such as wheat, corn, rice, oat) protein, nut and seed (such as peanut) protein, tuber (such as potato) protein and other plant proteins. The plant protein is preferably soy protein isolate and / or pea protein isolate. The soy protein isolate is prepared by extracting soybean meal (removing oil and water-soluble non-protein components) in an alkaline solution under low temperature conditions, and then precipitating, washing and drying to obtain protein powder with a protein content greater than 90%.

[0049] In the present invention, the vegetable oil is a conventional edible oil, which can be selected from rapeseed oil, soybean oil, sunflower oil, linseed oil, olive oil, corn oil, cottonseed oil, sorbitan oil, peanut oil, safflower oil, avocado oil, rice oil, camelina oil, rice bran oil, sesame oil, palm oil, coconut oil, cocoa butter, etc. or any combination thereof. In some exemplary embodiments, the vegetable oil is sunflower oil or soybean oil.

[0050] The soy protein herein conforms to the general definition in the art and refers to a fibrous protein obtained by extruding and expanding soy protein materials such as soy protein isolate or defatted soybeans using extrusion equipment (e.g., an extruder). There are no specific restrictions on the composition of the soy protein.

[0051] In some specific embodiments of the present invention, the textured soy protein is rehydrated soy protein having a water content of 60-80 wt%. The textured soy protein is rehydrated by adding water to dry textured soy protein, allowing the dry textured soy protein to absorb the water and return to its original shape. For example, the textured soy protein flakes are rehydrated in a mass ratio of 1:2-3 to water, soaked until the textured soy protein has no hard core, and then dehydrated in a spin dryer until dry.

[0052] In the present invention, described konjac gel refers to the gel product prepared with konjac powder, starch and vegetable protein as main raw material, and its preparation method is conventional, for example, konjac powder, auxiliary material and water are mixed, through swelling, boiling, fragmentation acquisition.Specifically, the raw material preparing konjac gel comprises that mass ratio is (80-90): (6-11): (1-3): (2-5): (0.1-0.3): (0.2-0.5) water, starch, konjac powder, soy protein isolate, sodium bicarbonate and citric acid, first sodium bicarbonate is dissolved in water, then starch, konjac powder, soy protein isolate are added and fully mixed, expand to pasty state, be placed in 0 ℃ -5 ℃ and react after one night, then citric acid is added and fully mixed, put into mould and boil 20-40min, konjac gel can be obtained.In an embodiment of the present invention, the konjac gel content in described plant-based seafood material is 5-12wt%, more preferably 8-10wt%.

[0053] In some specific embodiments of the present invention, the konjac gel is chopped into rectangles of (1-4) mm*(2-5) mm.

[0054] In the present invention, the polysaccharide gel is a gel prepared using polysaccharide colloid as the main raw material. The preparation method is conventional, for example, mixing the polysaccharide colloid with water, heating, and cooling to obtain the gel. Specifically, the polysaccharide colloid and water are fully dissolved in a mass ratio of 1: (80-98), heated to a slight boil, and placed at 0°C-5°C overnight to obtain the polysaccharide gel. In an embodiment of the present invention, the polysaccharide gel content in the plant-based seafood material is 8-15wt%, more preferably 10-13wt%.

[0055] In the present invention, the polysaccharide colloid is conventional and can be selected from one or more of konjac gum, guar gum, pectin, carrageenan, sodium alginate, agar and xanthan gum.

[0056] Furthermore, the plant-based seafood material provided by the present invention may further contain 5-10 wt% of food additives. The food additives may be selected from one or more of thickeners, seasonings, flavoring agents, antioxidants, stabilizers, preservatives, and colorants.

[0057] In the present invention, the freeze-thaw treatment is to first freeze the material to -15--20°C for 3-10 hours, and then place the frozen material at 0-10°C for slow freezing for 4-8 hours. After the plant-based seafood material of the present invention is subjected to freeze-thaw treatment, the prepared plant-based seafood product has an enhanced garlic clove taste, distinct granularity, and a relatively soft overall taste, simulating the delicate taste of marine fish meat, and the internal tissues can still remain tightly connected. Preferably, before the freeze-thaw treatment, the material is refrigerated at 0-8°C for 6-10 hours.

[0058] In one or more embodiments, the plant-based seafood material is further subjected to at least one freeze-thaw treatment. Preferably, the freeze-thaw treatment is performed 1-3 times.

[0059] <Second Aspect>

[0060] In a second aspect of the present invention, a method for preparing a plant-based seafood material is provided, characterized in that the method includes the step of mixing 30-50wt% of protein emulsion slurry, 25-45wt% of soy textured protein, 5-15wt% of konjac gel, and 5-20wt% of polysaccharide gel; preferably, freeze-thaw treatment is performed after the mixing step.

[0061] In the present invention, the mixing is a conventional method, such as placing the raw materials into a container and stirring. Specifically, a well-proportioned protein emulsion, soy protein, konjac gel, and polysaccharide gel are placed in a stirring barrel and stirred for 30 minutes to obtain a plant-based seafood material.

[0062] <Third Aspect>

[0063] In a third aspect of the present invention, a method for preparing a plant-based seafood product is provided, which comprises the steps of shaping and ripening any seafood material described in the present invention.

[0064] In the present invention, the shaping can be performed by conventional means in the art. Specifically, the seafood material is placed in a mold, pressed into shape, and can be coated with dry powder, or dipped in batter and then coated with a layer of breadcrumbs.

[0065] In the present invention, the cooking is to cook the seafood by heating or other methods, which can be frying or steaming, etc. For example, frying at a temperature of 120° C. to 170° C. for 2 to 5 minutes.

[0066] In some optional embodiments, the method for preparing the plant-based seafood product of the present invention further comprises:

[0067] Mixing and mixing: mixing any seafood material described in the present invention with food additives.

[0068] In some embodiments, the food additives in the mixed dressing include thickeners, seasonings, flavorings, antioxidants, stabilizers, preservatives, colorants, etc. Further, the food additives may include red oil, soy sauce, edible salt, monosodium glutamate, vinegar, sugar, abalone sauce, fish sauce, mushroom essence, chicken essence, tomato sauce, beef essence paste, etc. In some specific embodiments, the food additives include at least one selected from thickeners, seasonings, and flavorings. Specifically, the mixed dressing is: by weight, take 80-90 parts of plant-based seafood materials, 4-8 parts of starch, 3-5 parts of seasonings (such as sugar, salt, monosodium glutamate), 1-2 parts of flavorings (such as seaweed extract, kelp concentrate, edible grade seafood flavor essence) and mix them evenly.

[0069] Freeze-thaw treatment: The material is first frozen to -15--20°C for 3-10 hours, and then the frozen material is slow-frozen at 0-10°C for 4-8 hours. Preferably, the freeze-thaw treatment is performed after the mixing step.

[0070] Furthermore, before freeze-thaw treatment, the material is refrigerated at 0-8°C for 6-10 hours.

[0071] In some embodiments, the freeze-thaw treatment is performed 1-3 times.

[0072] <Fourth Aspect>

[0073] In the fourth aspect of the present invention, a plant-based seafood product is provided, which comprises the plant-based seafood material described in the first aspect, or is a plant-based seafood product obtained according to the preparation method of the plant-based seafood product described in the third aspect.

[0074] Furthermore, the plant-based seafood product is a plant-based fish product or a plant-based shrimp product. Preferably, the product is a plant-based cod, a plant-based yellow croaker, or a plant-based salmon.

[0075] <Fifth Aspect>

[0076] In a fifth aspect of the present invention, a freeze-thaw process is provided for improving the taste and / or flavor of a plant-based seafood product. The plant-based seafood product is prepared from a material comprising 30-50 wt% of a protein emulsion, 25-45 wt% of textured soy protein, 5-15 wt% of konjac gel, and 5-20 wt% of a polysaccharide gel.

[0077] Furthermore, the freeze-thaw treatment of the material is performed 1-3 times.

[0078] Furthermore, the freeze-thaw treatment is to first freeze the material to -15--20°C for 3-10 hours, and then slow-freeze the frozen material at 0-10°C for 4-8 hours; preferably, before the freeze-thaw treatment, the material is refrigerated at 0-8°C for 6-10 hours.

[0079] Example

[0080] The embodiments of the present invention will be described in detail below with reference to the examples, but it will be understood by those skilled in the art that the following examples are merely illustrative of the present invention and should not be construed as limiting the scope of the invention. Where specific conditions are not specified in the examples, the methods were performed according to conventional conditions or the conditions recommended by the manufacturer. Where the manufacturers of the reagents or instruments are not specified, they are all conventional products that can be obtained commercially.

[0081] raw material

[0082] Methylcellulose: purchased from Cargill, model 902MX;

[0083] Soy protein isolate: purchased from Jinhai Food Co., Ltd., model G100;

[0084] Textured soybean protein: purchased from Jinhai Food Co., Ltd., model T31;

[0085] Konjac flour: purchased from Hubei Qiangsen Konjac Technology Co., Ltd., model K22;

[0086] Carrageenan: purchased from Shanghai Beilian Biotechnology Co., Ltd., model K carrageenan.

[0087] Detection method

[0088] Sensory evaluation methods for plant-based seafood products:

[0089] Invite 20 people to form a sensory evaluation team, give evaluations according to the specified sensory requirements and scores, and take the average value. The sensory evaluation indicators are shown in Table 1.

[0090] Table 1 Sensory evaluation indicators

[0091]

[0092] Example 1

[0093] (1) Preparation of raw materials:

[0094] Preparation of protein emulsion: Mix methylcellulose, soy protein isolate, vegetable oil and water in a mass ratio of 1:0.5:4:10, chop and blend into emulsion, and set aside;

[0095] Rehydrated textured soy protein: Rehydrate the flake textured soy protein with water in a mass ratio of 1:2.8 to a moisture content of 73% and set aside.

[0096] Preparation of konjac gel: According to the following total mass percentage ratio, water (84.5%), starch (10%), konjac flour (2%), soy protein isolate (3%), sodium bicarbonate (0.15%), and citric acid (0.35%) are prepared. First, the sodium bicarbonate is dissolved in water, and then the starch, konjac flour, and soy protein isolate are added and mixed thoroughly. The mixture is expanded to a paste-like state. After being allowed to react overnight at 0-5°C, citric acid is added and mixed thoroughly. The mixture is then placed in a mold and cooked for 25 minutes. The prepared konjac gel is then chopped into 2mm x 3mm rectangles and set aside.

[0097] Preparation of polysaccharide gel: Dissolve carrageenan and water in a mass ratio of 1:85, heat to a slight boil, and place at 0°C-5°C overnight to form a polysaccharide gel for later use;

[0098] (2) Preparation of plant-based cod material:

[0099] The following proportions are prepared according to the total mass percentage: 36% emulsified slurry, 35% rehydrated soy protein, 8% konjac gel, 10% polysaccharide gel, 6% starch, 2% sugar, 1% edible salt, 0.9% monosodium glutamate, 0.5% seaweed extract, 0.3% kelp concentrate, and 0.3% edible-grade seafood flavoring, and the mixture is placed in a mixing barrel and stirred for 30 minutes to obtain a plant-based cod material;

[0100] (3) Two freeze-thaw treatments:

[0101] The plant-based cod material obtained after the above stirring was placed at 0°C-5°C and refrigerated for 6 hours. After refrigeration, the plant-based cod material was placed at -18°C and frozen for 7 hours; the frozen material was then slow-frozen at 0°C-5°C for 6 hours; after slow-freezing, it was frozen again at -18°C for 6 hours; the frozen material was slow-frozen again at 0°C-5°C for setting;

[0102] (4) Shaping and maturation:

[0103] Weigh 35g of the twice-frozen and thawed material, press it into shape using a mold, coat it with dry powder and then dip it in batter, then coat it with a layer of breadcrumbs, fry it in a 150°C oil pan for 4 minutes to make a plant-based cod product, and store it in a frozen state.

[0104] Example 2

[0105] (1) Preparation of raw materials:

[0106] Preparation of protein emulsion: Mix methylcellulose, pea protein isolate, vegetable oil and water in a mass ratio of 1:0.5:4:10, chop and blend into an emulsion, and set aside;

[0107] Rehydrated textured soy protein: Rehydrate the flake textured soy protein with water in a mass ratio of 1:3 to a moisture content of 75% and set aside.

[0108] Preparation of konjac gel: According to the following total mass percentage ratio, water (86%), starch (9%), konjac flour (1.7%), soy protein isolate (2.8%), sodium bicarbonate (0.15%), and citric acid (0.35%) are prepared. Sodium bicarbonate is first dissolved in water, and then starch, konjac flour, and soy protein isolate are added and thoroughly mixed. The mixture is expanded to a paste-like state. After being allowed to react overnight at 0-5°C, citric acid is added and thoroughly mixed. The mixture is then placed in a mold and cooked for 25 minutes. The prepared konjac gel is then chopped into 2mm x 3mm rectangles and set aside.

[0109] Preparation of polysaccharide gel: Dissolve carrageenan and water in a mass ratio of 1:95, heat to a slight boil, and place at 0°C-5°C overnight to form a polysaccharide gel for later use;

[0110] (2) Preparation of plant-based cod material:

[0111] The following proportions are prepared according to the total mass percentage: 39% emulsified slurry, 34% rehydrated soy protein, 7% konjac gel, 10% polysaccharide gel, 5% starch, 2% sugar, 1% edible salt, 0.8% monosodium glutamate, 0.5% seaweed extract, 0.4% kelp concentrate, and 0.3% edible-grade seafood flavoring, and the mixture is placed in a mixing barrel and stirred for 30 minutes to obtain a plant-based cod material;

[0112] (3) Two freeze-thaw treatments:

[0113] The plant-based cod material obtained after stirring is placed at 0°C-5°C and refrigerated for 8 hours. After refrigeration, the plant-based cod material is placed at -18°C and frozen for 8 hours; the frozen material is then slow-frozen at 0°C-5°C for 6 hours; after slow-freezing, it is frozen again at -18°C for 8 hours; the frozen material is slow-frozen again at 0°C-5°C for setting;

[0114] (4) Shaping and maturation:

[0115] Weigh 140g-150g of the twice-frozen and thawed material, place nori sheets in a vegetarian fish mold, pour the material into the mold, seal the mold, and steam at 100°C for 40 minutes to form a plant-based cod product, which is then frozen for storage.

[0116] Example 3

[0117] (1) Preparation of raw materials:

[0118] Preparation of protein emulsion: Mix methylcellulose, soy protein isolate, vegetable oil and water in a mass ratio of 1:0.4:3.5:8, chop and blend into emulsion, and set aside;

[0119] Rehydrated textured soy protein: Rehydrate the flake textured soy protein with water in a mass ratio of 1:4 to a moisture content of 80% and set aside;

[0120] Preparation of konjac gel: According to the following total mass percentage, the proportions are: 85.5% water, 8.5% starch, 2.5% konjac flour, 3% soy protein isolate, 0.15% sodium bicarbonate, and 0.35% citric acid. First, dissolve the sodium bicarbonate in water, then add the starch, konjac flour, and soy protein isolate and mix thoroughly. Swell until the mixture becomes pasty. Leave it at 0-5°C to react overnight, then add citric acid and mix thoroughly. Place it in a mold and cook for 25 minutes. Chop the prepared konjac gel into 2mm*3mm rectangles and set aside.

[0121] Preparation of polysaccharide gel: Dissolve carrageenan and water in a mass ratio of 1:95, heat to a slight boil, and place at 0°C-5°C overnight to form a polysaccharide gel for later use;

[0122] (2) Preparation of plant-based cod material:

[0123] The following proportions are prepared according to the total mass percentage: 39% emulsified slurry, 34% rehydrated soy protein, 7% konjac gel, 10% polysaccharide gel, 5% starch, 2% sugar, 1% edible salt, 0.8% monosodium glutamate, 0.5% seaweed extract, 0.4% kelp concentrate, and 0.3% edible-grade seafood flavoring, and the mixture is placed in a mixing barrel and stirred for 30 minutes to obtain a plant-based cod material;

[0124] (3) Two freeze-thaw treatments:

[0125] The plant-based cod material obtained after stirring is placed at 0°C-5°C and refrigerated for 8 hours. After refrigeration, the plant-based cod material is placed at -18°C and frozen for 8 hours; the frozen material is then slow-frozen at 0°C-5°C for 6 hours; after slow-freezing, it is frozen again at -18°C for 8 hours; the frozen material is slow-frozen again at 0°C-5°C for setting;

[0126] (4) Shaping and maturation:

[0127] Weigh 140g-150g of the twice-frozen and thawed material, place nori sheets in a vegetarian fish mold, pour the material into the mold, seal the mold, and steam at 100°C for 40 minutes to form plant-based cod sample 3, which is then frozen for storage.

[0128] Example 4

[0129] (1) Preparation of raw materials:

[0130] Preparation of protein emulsion: Mix methylcellulose, soy protein isolate, vegetable oil and water in a mass ratio of 1:0.5:4:12, chop and blend into emulsion, and set aside;

[0131] Rehydrated textured soy protein: Rehydrate the flake textured soy protein with water in a mass ratio of 1:3 to a moisture content of 75% and set aside.

[0132] Preparation of konjac gel: According to the following total mass percentage ratio, water (86%), starch (9%), konjac flour (1.7%), soy protein isolate (2.8%), sodium bicarbonate (0.15%), and citric acid (0.35%) are prepared. Sodium bicarbonate is first dissolved in water, and then starch, konjac flour, and soy protein isolate are added and thoroughly mixed. The mixture is expanded to a paste-like state. After being allowed to react overnight at 0-5°C, citric acid is added and thoroughly mixed. The mixture is then placed in a mold and cooked for 25 minutes. The prepared konjac gel is then chopped into 2mm x 3mm rectangles and set aside.

[0133] Preparation of polysaccharide gel: Dissolve agar and water in a mass ratio of 1:80, heat to a slight boil, and place at 0°C-5°C overnight to form a polysaccharide gel for later use;

[0134] (2) Preparation of plant-based yellow croaker materials:

[0135] The following proportions are prepared according to the total mass percentage: 40% emulsified slurry, 33.3% rehydrated soy protein, 7.5% konjac gel, 8.5% polysaccharide gel, 5.5% starch, 2.2% sugar, 1% edible salt, 0.8% monosodium glutamate, 0.5% seaweed extract, 0.4% kelp concentrate, and 0.3% edible-grade seafood flavoring, and the mixture is placed in a mixing barrel and stirred for 30 minutes to obtain a plant-based yellow croaker material;

[0136] (3) Two freeze-thaw treatments:

[0137] The plant-based cod material obtained after stirring is placed at 0°C-5°C and refrigerated for 8 hours. After refrigeration, the plant-based cod material is placed at -18°C and frozen for 8 hours; the frozen material is then slow-frozen at 0°C-5°C for 6 hours; after slow-freezing, it is frozen again at -18°C for 8 hours; the frozen material is slow-frozen again at 0°C-5°C for setting;

[0138] (4) Shaping and maturation:

[0139] 35 g of the twice-frozen and thawed material was weighed, pressed into shape using a mold, coated with dry powder and then immersed in batter, then coated with a layer of breadcrumbs, and fried in a 150°C oil pan for 4 minutes to produce plant-based yellow croaker sample 4, which was then frozen for storage.

[0140] Example 5

[0141] (1) Preparation of raw materials:

[0142] Preparation of protein emulsion: Mix methylcellulose, soy protein isolate, vegetable oil and water in a mass ratio of 1:0.3:4:11, chop and blend into emulsion, and set aside;

[0143] Rehydrated textured soy protein: Rehydrate the flake textured soy protein with water in a mass ratio of 1:3 to a moisture content of 75% and set aside.

[0144] Preparation of konjac gel: According to the following total mass percentage ratio, water (84.5%), starch (10%), konjac flour (2%), soy protein isolate (3%), sodium bicarbonate (0.15%), and citric acid (0.35%) are prepared. First, the sodium bicarbonate is dissolved in water, and then the starch, konjac flour, and soy protein isolate are added and mixed thoroughly. The mixture is expanded to a paste-like state. After being allowed to react overnight at 0-5°C, citric acid is added and mixed thoroughly. The mixture is then placed in a mold and cooked for 25 minutes. The prepared konjac gel is then chopped into 2mm x 3mm rectangles and set aside.

[0145] Preparation of polysaccharide gel: Dissolve carrageenan and water in a mass ratio of 1:85, heat to a slight boil, and place at 0°C-5°C overnight to form a polysaccharide gel for later use;

[0146] (2) Preparation of plant-based salmon materials:

[0147] The following proportions are prepared according to the total mass percentage: 40.4% emulsified slurry, 30% rehydrated soy protein, 6.5% konjac gel, 11% polysaccharide gel, 7% starch, 2% sugar, 1% edible salt, 0.9% monosodium glutamate, 0.01% natural carotene, 0.49% seaweed extract, 0.4% kelp concentrate, and 0.3% edible-grade seafood flavoring; the mixture is placed in a mixing barrel and stirred for 30 minutes to obtain a plant-based salmon material;

[0148] (3) Two freeze-thaw treatments:

[0149] The plant-based cod material obtained after the above stirring was placed at 0℃-5℃ and refrigerated for 6 hours. After refrigeration, the plant-based cod material was placed at -18℃ and frozen for 7 hours; the frozen material was then slow-frozen at 0℃-5℃ for 8 hours; after slow-freezing, it was frozen again at -18℃ for 6 hours; the frozen material was slow-frozen again at 0℃-5℃ for setting;

[0150] (4) Shaping and maturation:

[0151] Weigh 140g-150g of the twice-frozen and thawed material, place nori sheets in a vegetarian fish mold, pour the material into the mold, seal the mold, and steam at 100°C for 40 minutes to form plant-based salmon sample 5, which was then frozen for storage.

[0152] Example 6

[0153] The plant-based cod was prepared according to the method of Example 1, wherein the freeze-thaw treatment was not performed in step (3). The plant-based cod material obtained after stirring in step (2) was simply placed at 0°C-5°C, refrigerated for 6 hours, and then shaped and matured to produce plant-based cod sample 6, which was then frozen for storage.

[0154] Example 7

[0155] The plant-based cod was prepared according to the method of Example 1, wherein step (3) was subjected to one freeze-thaw treatment, namely: the plant-based cod material obtained after stirring in step (2) was placed at 0°C-5°C and refrigerated for 6 hours; after refrigeration, the plant-based cod material was placed at -18°C and frozen for 7 hours; then the frozen material was placed at 0°C-5°C for slow freezing for 8 hours; then it was shaped and matured to prepare plant-based cod sample 7, which was frozen for storage.

[0156] Example 8

[0157] The plant-based cod was prepared according to the method of Example 1, wherein step (3) was subjected to three freeze-thaw treatments, namely: the plant-based cod material obtained after stirring in step (2) was placed at 0°C-5°C and refrigerated for 8 hours; after refrigeration, the plant-based cod material was placed at -18°C and frozen for 8 hours; then the frozen material was placed at 0°C-5°C for slow freezing for 8 hours; similarly, freezing and slow freezing were performed twice; then the material was shaped and matured to prepare plant-based cod sample 8, which was frozen and stored.

[0158] Comparative Example 1

[0159] Plant-based cod was prepared according to the method of Example 1, wherein soy textured protein and polysaccharide gel were not added in step (2), that is, 36 parts of emulsified slurry, 8 parts of konjac gel, 6 parts of starch, 2 parts of sugar, 1 part of table salt, 0.9 parts of monosodium glutamate, 0.5 parts of seaweed extract, 0.3 parts of kelp concentrate, and 0.3 parts of edible-grade seafood flavor essence were placed in a stirring barrel and stirred for 30 minutes to obtain a plant-based cod material; then, the material was subjected to two freeze-thaw treatments and shaped and matured to prepare a plant-based cod sample 9, which was frozen for storage.

[0160] Comparative Example 2

[0161] Plant-based cod was prepared according to the method of Example 1, wherein konjac gel and polysaccharide gel were not added in step (2), that is, 36 parts of emulsified slurry, 30 parts of rehydrated soy textured protein, 6 parts of starch, 2 parts of sugar, 1 part of table salt, 0.9 parts of monosodium glutamate, 0.5 parts of seaweed extract, 0.3 parts of kelp concentrate, and 0.3 parts of edible-grade seafood flavor essence were placed in a stirring barrel and stirred for 30 minutes to obtain a plant-based cod material; then, the material was subjected to two freeze-thaw treatments and shaped and matured to prepare a plant-based cod sample 10, which was frozen for storage.

[0162] Comparative Example 3

[0163] Plant-based cod was prepared according to the method of Example 1, wherein soy textured protein and konjac gel were not added in step (2), that is, 36 parts of emulsified slurry, 10 parts of polysaccharide gel, 6 parts of starch, 2 parts of sugar, 1 part of table salt, 0.9 parts of monosodium glutamate, 0.5 parts of seaweed extract, 0.3 parts of kelp concentrate, and 0.3 parts of edible-grade seafood flavor essence were placed in a stirring barrel and stirred for 30 minutes to obtain a plant-based cod material; then, the material was subjected to two freeze-thaw treatments and shaped and matured to prepare a plant-based cod sample 11, which was frozen for storage.

[0164] Comparative Example 4

[0165] Plant-based cod was prepared according to the method of Example 1, wherein no polysaccharide gel was added in step (2), that is, 36 parts of emulsified slurry, 30 parts of rehydrated soy protein, 8 parts of konjac gel, 6 parts of starch, 2 parts of sugar, 1 part of table salt, 0.9 parts of monosodium glutamate, 0.5 parts of seaweed extract, 0.3 parts of kelp concentrate, and 0.3 parts of edible-grade seafood flavor essence were placed in a stirring barrel and stirred for 30 minutes to obtain a plant-based cod material; then, the material was subjected to two freeze-thaw treatments and shaped and matured to prepare a plant-based cod sample 12, which was frozen for storage.

[0166] Comparative Example 5

[0167] Plant-based cod was prepared according to the method of Example 1, wherein no seaweed extract and kelp concentrate were added in step (2), that is, 36 parts of emulsified slurry, 30 parts of rehydrated soy textured protein, 8 parts of konjac gel, 10 parts of polysaccharide gel, 6 parts of starch, 2 parts of sugar, 1 part of table salt, 0.9 parts of monosodium glutamate, and 0.3 parts of edible-grade seafood flavor were placed in a stirring barrel and stirred for 30 minutes to obtain a plant-based cod material; then, the material was subjected to two freeze-thaw treatments and shaped and matured to prepare a plant-based cod sample 13, which was frozen for storage.

[0168] Comparative Example 6

[0169] Plant-based cod was prepared according to the method of Example 1, wherein the ratio of the components of the plant-based cod material was changed in step (2), and no seaweed extract and kelp concentrate were added, that is, 20 parts of emulsified slurry, 55 parts of rehydrated soy textured protein, 4 parts of konjac gel, 5 parts of polysaccharide gel, 6 parts of starch, 2 parts of sugar, 1 part of table salt, 0.9 parts of monosodium glutamate, and 0.3 parts of edible-grade seafood flavor were placed in a stirring barrel and stirred for 30 minutes to obtain a plant-based cod material; then, the material was subjected to two freeze-thaw treatments and shaped and matured to prepare a plant-based cod sample 14, which was frozen and stored.

[0170] Comparative Example 7

[0171] Commercially available plant-based fish products (Shenzhen Qishan Food Co., Ltd., Niannianyouyu vegetarian fish products)

[0172] Effect detection experiment :

[0173] The plant-based seafood samples prepared in Examples 1-8 and Comparative Examples 1-7 were reheated in an oven or air fryer for 3-4 minutes and then immediately sent to a sensory evaluation panel for evaluation. The results are shown in Table 2.

[0174] Table 2 Sensory evaluation scores of plant-based seafood products

[0175]

[0176]

[0177] As can be seen from Table 2, the plant-based seafood products of Examples 1-8 have better texture, taste, smell and chewing feel than the commercial plant-based seafood product of Comparative Example 7. Among them, Examples 1-5 and Example 8 have a positive effect on the sensory organs of the plant-based seafood products after multiple freeze-thaw treatments, which is mainly manifested in the texture and taste. After multiple freeze-thaw treatments, the garlic clove meat taste and seafood flavor are significantly enhanced, and the texture is uniform and the meat is densely combined.

[0178] The plant-based seafood samples of Examples 1-2, Example 8 and Comparative Example 7 were reheated and left for 5 minutes and 10 minutes before sensory evaluation. The results are shown in Table 3.

[0179] Table 3 Sensory evaluation scores of plant-based seafood products after 5 min and 10 min storage

[0180]

[0181] As can be seen from Table 3, the plant-based cod products of Examples 1-2 and Example 8, compared to the commercially available plant-based fish product of Comparative Example 7, retain good flavor, aroma, and chewiness even after being heated and allowed to rest for a period of time. However, the seafood flavor of the sample in Comparative Example 7 quickly weakens, resulting in an overly prominent umami flavor, an overall unbalanced flavor, a pronounced beany flavor, an unpleasant flavor, and a significantly reduced chewiness. This demonstrates that the plant-based seafood products prepared by the present invention not only have a good appearance, texture, flavor, aroma, and chewiness, but also maintain a harmonious and stable overall flavor and mouthfeel even after being reheated and allowed to rest for a short period of time.

[0182] It should be noted that, although the technical solutions of the present invention are described with specific examples, those skilled in the art will appreciate that the present invention should not be limited thereto.

[0183] While various embodiments of the present invention have been described above, the above descriptions are intended to be illustrative, non-exhaustive, and not limited to the disclosed embodiments. Many modifications and variations will be apparent to those skilled in the art without departing from the scope and spirit of the described embodiments. The terminology used herein is selected to best explain the principles of the embodiments, their practical applications, or technological improvements in the marketplace, or to enable others skilled in the art to understand the embodiments disclosed herein.

Claims

1. A plant-based seafood material, characterized in that: The material comprises 30-50 wt% of protein emulsion slurry, 25-45 wt% of soybean textured protein, 5-15 wt% of konjac gel and 5-20 wt% of polysaccharide gel.

2. The plant-based seafood material according to claim 1, characterized in that: The material also has one or more of the following characteristics; The protein emulsion is obtained by emulsifying a mixture of methylcellulose, vegetable protein, vegetable oil and water; preferably, the mass ratio of the methylcellulose, vegetable protein, vegetable oil and water is 1:(0.3-0.8):(3-5):(8-12), more preferably 1:(0.4-0.6):(3-5):(9-11); The water content of the textured soy protein is 60-80wt%; The konjac gel is obtained by mixing konjac flour, auxiliary materials and water, and then swelling, boiling and crushing the mixture; preferably, the konjac gel is crushed into rectangles of (1-4) mm*(2-5) mm; The polysaccharide gel is obtained by mixing a polysaccharide colloid with water, followed by heating and cooling; preferably, the polysaccharide colloid is selected from one or more of konjac gum, guar gum, pectin, carrageenan, sodium alginate, agar and xanthan gum.

3. The plant-based seafood material according to claim 1, characterized in that The material further contains 5-10 wt% of food additives; preferably, the food additives are selected from one or more of thickeners, seasonings, flavoring agents, antioxidants, stabilizers, preservatives and colorants.

4. The plant-based seafood material according to claim 1, characterized in that The material is also subjected to at least one freeze-thaw treatment; preferably, the number of freeze-thaw treatments is 1-3 times.

5. The plant-based seafood material according to claim 4, characterized in that: The freeze-thaw treatment is to first freeze the material to -15--20°C for 3-10 hours, and then slow-freeze the frozen material at 0-10°C for 4-8 hours; preferably, before the freeze-thaw treatment, the material is refrigerated at 0-8°C for 6-10 hours.

6. A method for preparing plant-based seafood material, characterized in that: The method comprises the steps of mixing 30-50 wt% of protein emulsion, 25-45 wt% of textured soybean protein, 5-15 wt% of konjac gel and 5-20 wt% of polysaccharide gel; preferably, freeze-thaw treatment is performed after the mixing step.

7. A method for preparing a plant-based seafood product, characterized in that: The method comprises the steps of shaping and ripening the seafood material according to any one of claims 1 to 5.

8. A plant-based seafood product, characterized in that: It contains the plant-based seafood material described in any one of claims 1-5, or is prepared from the plant-based seafood material described in any one of claims 1-5 as raw materials.

9. Use of freeze-thaw treatment to improve the taste and / or flavor of plant-based seafood products, wherein: The plant-based seafood product is prepared from a material comprising 30-50 wt% of protein emulsion, 25-45 wt% of soy textured protein, 5-15 wt% of konjac gel, and 5-20 wt% of polysaccharide gel; preferably, the material is freeze-thawed 1-3 times.

10. The use according to claim 9, characterized in that The freeze-thaw treatment is to first freeze the material to -15--20°C for 3-10 hours, and then slow-freeze the frozen material at 0-10°C for 4-8 hours; preferably, before the freeze-thaw treatment, the material is refrigerated at 0-8°C for 6-10 hours.

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