Plant dried meat slice and preparation method thereof

Abstract

The invention provides a plant dried meat slice and a preparation method thereof. The plant dried meat slice at least comprises a base body (1), the base body (1) is provided with a first surface (101) and a second surface (201); the first surface (101) is provided with textures and / or holes, and / or the first surface (101) is provided with a first surface layer (102), and the first surface layer (102) is provided with textures and / or holes. The invention also provides a preparation method of the plant dried meat slice. The surface of the plant dried meat slice has the texture similar to the real meat quality, the surface fiber tissue of the plant dried meat slice can become loose through the texture and the holes, a certain channel is provided for marinade used in the marinating process, and therefore the problem that the plant dried meat slice is difficult to be tasty in the marinating process is solved.

Description

TECHNICAL FIELD

[0001] The present application relates to a plant jerky and a preparation method thereof, and belongs to the technical field of food preparation. BACKGROUND

[0002] With people's attention to healthy food, the demand for protein products and bean products is increasing, and various protein products have appeared on the market, even food simulating meat.

[0003] However, most of the current such products are prepared by cutting and extruding after extrusion or disassembling, chopping, and extruding after extrusion. For example, the patent application No. 202010676338.4 discloses a preforming process of soybean protein meat and a soybean protein meat product. However, the surface of the product lacks real meat texture, and the taste lacks real meat taste, and it is difficult to be flavored in subsequent processing (marinating). SUMMARY

[0004] To solve the above technical problems, the purpose of the present application is to provide a plant jerky, which can improve the taste and improve the marinating effect by using a treated surface.

[0005] To achieve the above purpose, the present application provides a plant jerky, wherein the plant jerky at least contains a matrix;

[0006] The matrix has a first surface and a second surface;

[0007] The first surface has a texture and / or a hole, and / or the first surface is provided with a first surface layer, and the first surface layer has a texture and / or a hole.

[0008] According to a specific embodiment of the present application, preferably, the second surface has a texture and / or a hole, and / or the second surface is provided with a second surface layer, and the second surface layer has a texture and / or a hole.

[0009] According to a specific embodiment of the present application, the first surface and the second surface can be the outer surface of the matrix, and further have a certain depth or height, that is, a certain area below the outer surface of the matrix.

[0010] According to specific embodiments of the present application, the vegetable jerky of the present application can be a single-layer structure composed of a base, or a multi-layer structure composed of a base, a first surface layer and a second surface layer, and the base, the first surface layer and the second surface layer can each be a multi-layer composite structure. When the vegetable jerky is a single-layer structure composed of a base, the surface of the vegetable jerky can have textures and / or holes; when the vegetable jerky is a multi-layer structure composed of a base, a first surface layer and a second surface layer, the first surface layer and the second surface layer can have textures and / or holes, and the textures and / or holes can penetrate the first surface layer and the second surface layer into the base.

[0011] According to specific embodiments of the present application, preferably, the textures are composed of a plurality of lines, which can be grooves (or channels) penetrating the surface or lines protruding from the surface; the textures of the same surface and / or surface layer can contain both grooves and lines. Preferably, the textures are regular lines and / or irregular lines; that is, the grooves or lines can be arranged according to certain rules, such as parallel to each other, or form certain patterns (such as rectangles, squares, triangles, circles, etc.), or arranged in an irregular manner, such as randomly arranged as a whole, or arranged regularly in local areas and arranged differently between areas.

[0012] According to specific embodiments of the present application, preferably, the angle between the lines and the length direction of the surface (i.e. the direction of the lines) is less than or equal to 30°, more preferably 10°-30°, such as less than or equal to 25°, less than or equal to 20°, less than or equal to 15°, less than or equal to 10°, or less than or equal to 5°.

[0013] According to specific embodiments of the present application, preferably, the lines are grooves penetrating the surface or lines protruding from the surface, the depth of the grooves is 0.5-5.5 mm (more preferably 1.0-3.0 mm or 3.5-5.5 mm), and the height of the lines is 0.5-5.5 mm (more preferably 3.5-5.5 mm). When grooves are arranged on one side, the depth of the grooves can be deeper; when grooves are arranged on both sides, the depth of the grooves is appropriately controlled to avoid the bottoms of the grooves on both sides being connected, to avoid affecting the integrity of the vegetable jerky, and to avoid breaking due to the grooves being too deep.

[0014] According to specific embodiments of the present application, preferably, the lines are parallel to each other, and the distance between adjacent lines is less than or equal to 3.0 mm, more preferably 0.5-1.5 mm.

[0015] According to the specific embodiments of the present application, preferably, the stripes intersect each other, and the included angle (i.e. the included angle between two intersecting stripes) is 90° or less, more preferably 20°-30°. The intersecting stripes can be composed of two sets of mutually parallel stripes intersecting each other, and for one set of mutually parallel stripes, the interval between adjacent stripes can also be controlled to be 3.0 mm or less, preferably 0.5 mm-1.5 mm.

[0016] According to the specific embodiments of the present application, preferably, the depth of the hole is 0.5-5.5 mm (more preferably 1.0-3.0 mm or 3.5-5.5 mm), or the hole penetrates the substrate, or the hole penetrates the first surface layer, substrate, and the second surface layer.

[0017] According to the specific embodiments of the present application, preferably, the density of the hole is 3-20 per square centimeter, based on the area of the plant meat laid surface.

[0018] According to the specific embodiments of the present application, preferably, the above-mentioned textures can be formed by pressing or knife cutting, wherein for mutually parallel textures, mutually parallel knives can be used, and for intersecting textures, textures of a certain direction can be formed first, and then textures of another angle can be formed to achieve the intersection of the two; the holes can be formed by pressing (e.g. using a hollow needle-shaped pressing mold) or needle piercing. During the marinating process, the marinade can enter the inside of the plant meat biscuit through the textures and holes, and fully infiltrate and marinate the surface layer, substrate, etc.

[0019] During the marinating process, by controlling the process parameters of marinating, the degree of marinade entering the inside of the plant meat biscuit can be controlled, thereby controlling the marinating degree of the substrate (mild marinating or not marinated at all), thereby providing different tastes and flavors.

[0020] According to the specific embodiments of the present application, preferably, the degree of penetration of the substrate by the marinade is the same for each part of the substrate, or the degree of penetration of the substrate by the marinade gradually decreases from the first surface (or the first surface layer) and the second surface (or the second surface layer) to the center. The gradual decrease of the degree of penetration of the substrate by the marinade from the first surface (or the first surface layer) and the second surface (or the second surface layer) to the center includes gradual decrease, and also includes decrease with certain steps or gradients. Moreover, the central part of the substrate can have a lower penetration degree, or can not be penetrated at all.

[0021] According to the specific embodiments of the present application, preferably, the plant meat biscuit has a first penetration region;

[0022] when the streaks of the first surface layer are grooves that protrude into the surface, the first penetration region covers part or all of the substrate below the first surface (i.e. the marinade partially or completely penetrates the substrate);

[0023] when the streaks of the first surface layer are lines that protrude out of the surface, the first penetration region covers part or all of the substrate below the first surface (i.e. the marinade partially or completely penetrates the substrate);

[0024] Here, coverage refers to the range that the penetration region can cover, and does not mean that one layer covers another layer.

[0025] According to a specific embodiment of the present application, preferably, the depth of the first penetration region is 0.5-5.5mm, more preferably 3.5mm-4.5mm.

[0026] According to a specific embodiment of the present application, preferably, the plant jerky has a second penetration region;

[0027] when the streaks of the second surface layer are grooves that protrude into the surface, the second penetration region covers part or all of the substrate below the second surface;

[0028] when the streaks of the second surface layer are lines that protrude out of the surface, the second penetration region covers part or all of the substrate below the second surface.

[0029] According to a specific embodiment of the present application, preferably, the depth of the second penetration region is 0.5-5.5mm, more preferably 4.5mm-5.5mm.

[0030] Here, partial penetration means that the middle part of the corresponding layer (in the depth direction from the surface) is infiltrated and penetrated by the marinade or the like to a lower degree than the surface part, and also includes the case where the middle part is not infiltrated and penetrated at all. Complete penetration means that the whole of the corresponding structure (e.g. the substrate, the first surface layer, the second surface layer) is infiltrated and penetrated by the marinade or the like, and the infiltration and penetration degree of each part is substantially the same. Due to the characteristics of the infiltration and penetration of the marinade or the like, the edges of the penetration region are not necessarily flush.

[0031] According to a specific embodiment of the present application, preferably, the thickness of the substrate is 2.00mm-6.00mm.

[0032] According to a specific embodiment of the present application, preferably, more than 70% of the area of the first surface is covered with textures, and / or more than 70% of the area of the first surface layer is covered with textures and / or holes.

[0033] According to the specific embodiment of the present application, preferably, more than 70% of the area of the second surface is covered with the texture, and / or more than 70% of the area of the second surface layer is covered with the texture and / or the hole.

[0034] According to the specific embodiment of the present application, preferably, the substrate is in the shape of a sheet.

[0035] According to the specific embodiment of the present application, preferably, the surface of the substrate is in the shape of a rectangle, the length of the rectangle is 30-35 mm, and the width of the rectangle is 25-30 mm.

[0036] According to the specific embodiment of the present application, preferably, the surface of the substrate is in the shape of a parallelogram, the length of the short side of the parallelogram is 23-35 mm, the length of the long side of the parallelogram is 27-45 mm, and the angle between the short side and the long side is 60-85°.

[0037] The present application does not require the substrate to be in the shape of a standard rectangle or parallelogram, and the approximate shape is also included in the scope of the present application.

[0038] According to the specific embodiment of the present application, preferably, the substrate is a protein sheet. The protein sheet can be made of defatted soybean protein powder, isolated soybean protein powder, wheat gluten powder, etc., for example, a soybean protein high-moisture extrudate with uniform thickness, smooth outer surface, and internal fiber organization.

[0039] According to the specific embodiment of the present application, preferably, the moisture content of the plant jerky is 15-25%.

[0040] According to the specific embodiment of the present application, preferably, the first surface and the second surface are respectively rough surfaces. More preferably, the rough surfaces have burrs.

[0041] The present application also provides a preparation method of the plant jerky, which comprises the following steps:

[0042] The single-sided or double-sided surface of the raw material sheet of the plant jerky is treated to form a texture and / or a hole, to obtain a plant jerky semi-product; the plant jerky semi-product is marinated with a marinade, so that the marinade fully or partially penetrates the plant jerky semi-product, to obtain a plant jerky product;

[0043] Or, the single side surface of the raw material sheet of the vegetable jerky is processed to form texture and / or holes, and then two pieces of the raw material sheet after processing are combined with the raw material sheet without processing to obtain the vegetable jerky product.

[0044] Or, the single side surface of the raw material sheet of the vegetable jerky is processed to form texture and / or holes to obtain the vegetable jerky semi-product; the vegetable jerky semi-product is marinated with marinade, and the marinade fully or partially penetrates the vegetable jerky semi-product, and then two pieces of the vegetable jerky semi-product after marinating are combined with the raw material sheet without marinating to obtain the vegetable jerky product.

[0045] Or, the single side surface of the raw material sheet of the vegetable jerky is processed to form texture and / or holes to obtain the vegetable jerky semi-product; the vegetable jerky semi-product and / or the raw material sheet without processing are marinated with marinade, and the marinade fully or partially penetrates the vegetable jerky semi-product and / or the raw material sheet without processing, and then two pieces of the vegetable jerky semi-product after marinating are combined with the raw material sheet without marinating to obtain the vegetable jerky product.

[0046] In the preparation method, preferably, the marinating process comprises: placing the vegetable jerky semi-product and / or the raw material sheet without processing in the marinade at 80-100℃, boiling, then cooling to 50-70℃ and keeping for 60-180 minutes, and then aging and drying to complete the marinating.

[0047] In the preparation method, preferably, the drying temperature is 50-70℃, and the drying time is 3-8 hours.

[0048] The present application solves the problems of lack of real meat texture on the surface of the traditional high-humidity extruded soy protein, excessive density of fiber organization, and difficulty in flavoring.

[0049] The surface of the vegetable jerky of the present application has texture similar to real meat, and the texture and holes can make the fiber organization of the surface of the vegetable jerky loose, providing a certain channel for the marinade used in the marinating process, thereby solving the problem of difficulty in flavoring in the marinating process. BRIEF DESCRIPTION OF DRAWINGS

[0050] Figure 1 The structure diagram of the vegetable jerky provided for Example 1.

[0051] Figure 2 A schematic diagram of the texture structure of the first surface layer of the vegetable jerky provided for Example 1.

[0052] Figure 3 A schematic diagram of the structure of the vegetable jerky provided for Example 2.

[0053] Figure 4 A schematic diagram of the structure of the vegetable jerky provided for Example 3.

[0054] Figure 5 A schematic diagram of the structure of the vegetable jerky provided for Example 4.

[0055] Figure 6 A schematic diagram of the texture pattern of Examples 6-9.

[0056] Figure 7 A schematic diagram of the texture pattern of Examples 10-13.

[0057] Figure 8 A schematic diagram of the texture pattern of Example 14.

[0058] Figure 9 A schematic diagram of the structure of the vegetable jerky provided for Example 15.

[0059] Figure 10 A schematic diagram of the structure of the vegetable jerky provided for Example 16.

[0060] Figure 11 A schematic diagram of the structure of the vegetable jerky provided for Example 17.

[0061] Main figure number explanation:

[0062] Base body, 1; first surface, 101; first surface layer, 102; first penetration area, 103; second surface, 201; second surface layer, 202; second penetration area, 203; intermediate area, 4; through hole, 5. DETAILED DESCRIPTION

[0063] In order to have a clearer understanding of the technical features, objectives and beneficial effects of the present application, the technical solutions of the present application will be described in detail below, but it should not be understood as limiting the scope of the present application.

[0064] Example 1

[0065] The present embodiment provides a vegetable jerky, the structure of which is shown in Figure 1 wherein:

[0066] The vegetable jerky comprises a base body 1, which is in the shape of a sheet, has a rectangular surface and a thickness of 3-4 mm, the length of the rectangle is 30 mm and the width is 25 mm; the material of the base body 1 is a soy protein sheet;

[0067] The base 1 has a first surface 101 and a second surface 201;

[0068] More than 85% of the area of the first surface 101 is covered with a number of diagonal textures (the pattern of the textures is shown in Figure 2 The textures are composed of a number of lines, which are grooves that go 2.0 mm below the surface; the lines (grooves) are parallel to each other, and the angle a between the lines (grooves) and the length direction of the first surface 101 is less than or equal to 30°; the area of the first surface 101 where the textures are arranged is still part of the base 1, so in Figure 1 The boundary of the area of the first surface 101 where the textures are arranged is shown by a dashed line in Figures 3-5 The dashed line in

[0069] The plant jerky has a first penetration area 103, which covers the entire base 1.

[0070] The textures of this embodiment can also be replaced by holes of an appropriate number and depth.

[0071] The plant jerky is prepared by the following steps:

[0072] A soy protein sheet with a width of 135 mm and a thickness of 5.5 mm is used as the raw material, and a pattern as shown in Figure 2 is formed on one side surface of the soy protein sheet by pressing or carving, to obtain a plant jerky semi-finished product; due to the process, the thickness of the soy protein sheet changes slightly, and is reduced to 3-4 mm; according to needs, the soy protein sheet is cut to a predetermined length;

[0073] The side surface of the plant jerky semi-finished product where the pattern is formed is immersed in a marinade (the marinade contains: water 60%, barbecue sauce 39%, food flavoring 1%; the following marinades are the same) at 80-100°C, boiled, cooled to 70°C, and marinated for 60 minutes, then aged, dried (55°C, 4 hours), to obtain the plant jerky finished product; the plant jerky finished product is completely penetrated by the marinade during the marinating process, and the overall penetration degree of the marinade remains substantially the same.

[0074] Embodiment 2

[0075] This embodiment provides a plant jerky, which has a structure as shown in Figure 3 , wherein:

[0076] The plant jerky includes a base 1, which is in the shape of a sheet, has a rectangular surface, and has a thickness of 3-4 mm; the length of the rectangle is 30 mm, and the width is 25 mm; the material of the base 1 is a soy protein sheet;

[0077] The substrate 1 has a first surface 101 and a second surface 201;

[0078] More than 85% of the area of ​​the first surface 101 is covered with a number of diagonal textures, which consist of a number of stripes that are grooves extending 1.5-2 mm below the surface; these stripes (grooves) are substantially parallel to each other and form an angle α with the length direction of the first surface 101 of approximately 30°.

[0079] More than 85% of the area of ​​the second surface 201 is covered with a number of diagonal textures, which are composed of several stripes that are grooves that penetrate 1.5-2 mm below the surface; these stripes (grooves) are parallel to each other and the angle α with the length direction of the second surface 201 is less than or equal to 30°.

[0080] The plant-based jerky has a first permeation region 103 that covers the entire substrate 1; from another perspective, it can also be considered that the plant-based jerky has a second permeation region 203 that covers the entire substrate 1; the first permeation region 103 and the second permeation region 203 can be considered as the same permeation region.

[0081] The texture in this embodiment can also be replaced with an appropriate number and depth of holes.

[0082] This plant-based meat jerky is prepared through the following steps:

[0083] Using soy protein sheets with a width of 135mm and a thickness of 5.5mm as raw materials, patterns are formed on both sides of the soy protein sheets by pressing or carving to obtain semi-finished plant-based meat jerky; due to the influence of the process, the thickness of the soy protein sheets varies slightly, reduced to 3-4mm; the soy protein sheets are cut to the predetermined length as needed.

[0084] The semi-finished plant-based meat jerky is placed in a brine at 80-100℃, boiled, cooled to 70℃ and kept warm for 60 minutes for brine aging, and then aged and dried (55℃, 4 hours) to obtain the finished plant-based meat jerky, which has a moisture content of 15-20%MW. The finished plant-based meat jerky is completely permeated by the brine during the brine aging process, and the whole product maintains a basically the same degree of brine permeation.

[0085] Example 3

[0086] This embodiment provides a plant-based meat jerky with the following structure: Figure 3 As shown, where:

[0087] The plant-based meat jerky includes a base 1, which is sheet-shaped with a rectangular surface, a thickness of 4.5-5 mm, a length of 32 mm, and a width of 30 mm; the base 1 is made of soy protein sheets.

[0088] The substrate 1 has a first surface 101 and a second surface 201;

[0089] More than 85% of the area of ​​the first surface 101 is covered with a number of diagonal textures, which are composed of a number of stripes that protrude 2 mm above the surface; these stripes (lines) are basically parallel to each other and the angle α with the length direction of the first surface 101 is less than or equal to 30°.

[0090] More than 85% of the area of ​​the second surface 201 is covered with a number of diagonal textures, which are composed of several stripes that protrude 2 mm above the surface; these stripes (lines) are basically parallel to each other and are also basically parallel to the length direction of the second surface 201.

[0091] The plant-based jerky has a first permeation region 103 that covers the entire substrate 1; from another perspective, it can also be considered that the plant-based jerky has a second permeation region 203 that covers the entire substrate 1; the first permeation region 103 and the second permeation region 203 can be considered as the same permeation region.

[0092] The texture in this embodiment can also be replaced with an appropriate number and depth of holes.

[0093] This plant-based meat jerky is prepared through the following steps:

[0094] Using soy protein sheets with a width of 137mm and a thickness of 5.5mm as raw materials, patterns are formed on both sides of the soy protein sheets by pressing or carving to obtain semi-finished plant-based meat jerky; due to the influence of the process, the thickness of the soy protein sheets varies slightly, decreasing to 4.5-5.0mm; the soy protein sheets are then cut to the predetermined length as needed.

[0095] The semi-finished plant-based meat jerky is placed in a brine at 100°C, boiled, cooled to 70°C, and kept warm for 60 minutes for braising. Then it is aged and dried (55°C, 4 hours) to obtain the finished plant-based meat jerky, which has a moisture content of 20-25% MW. The finished plant-based meat jerky is completely permeated by the brine during the braising process, and the whole product maintains a basically the same degree of brine penetration.

[0096] Example 4

[0097] This embodiment provides a plant-based meat jerky with the following structure: Figure 4 As shown, where:

[0098] The plant-based jerky includes a base 1, which is sheet-shaped with a rectangular surface, a thickness of 5.0 mm, a length of 30 mm, and a width of 28 mm.

[0099] The base body 1 has a first surface 101, a first penetration area 103, an intermediate area 4, a second surface 201, and a second penetration area 203 formed by penetration of the marinade at the second surface 201;

[0100] More than 85% of the surface of the first surface 101 is covered with a plurality of diagonal striated textures; the textures are composed of a plurality of lines, which are grooves that extend 2.5 mm below the surface; the lines (grooves) are substantially parallel to each other, and the included angle a between the lines and the length direction of the first surface 101 is less than or equal to 20°;

[0101] The first penetration area 103 covers a portion of the base body 1 (including the portion provided with the textures) below the first surface 101, and has a thickness of 3.5 mm; the second penetration area 203 covers a portion of the base body 1 below the second surface 201, and has a thickness of 1.0 mm;

[0102] The penetration degree of the marinade in the first penetration area 103 and the second penetration area 203 is higher than that in the intermediate area 4; the intermediate area 4 can also be not penetrated by the marinade.

[0103] The textures of the embodiment can also be replaced by holes with appropriate numbers and depths.

[0104] The preparation process of the plant jerky of the embodiment is the same as that of Example 1, except that the process parameters of the marinating are controlled to make a portion of the plant jerky semi-finished product be penetrated by the marinade.

[0105] Example 5

[0106] The plant jerky provided in the embodiment has a structure as shown in Figure 5 The plant jerky provided in the embodiment has a structure as shown in

[0107] The plant jerky includes a base body 1, which is in a sheet shape, has a rectangular surface, and has a thickness of 4 mm; the length of the rectangle is 35 mm, and the width is 30 mm;

[0108] The base body 1 has a first surface 101, a first penetration area 103, an intermediate area 4, a second surface 201, and a second penetration area 203 formed by penetration of the marinade at the second surface 201;

[0109] More than 85% of the surface of the first surface 101 is covered with a plurality of diagonal striated textures; the textures are composed of a plurality of lines, which are grooves that extend 0.9 mm below the surface; the lines (grooves) are substantially parallel to each other, and the included angle a between the lines and the length direction of the first surface 101 is less than or equal to 30°;

[0110] More than 85% of the surface of the first surface 201 is covered with a number of diagonal lines; the lines are composed of grooves which are 1.1mm deep into the surface; the lines (grooves) are substantially parallel to each other and the angle a between the length direction of the first surface 201 and the lines is less than or equal to 30°;

[0111] The first penetration area 103 covers the part of the base 1 under the first surface 101 (including the part with the lines) and has a thickness of 1.5mm, and the second penetration area 203 covers the part of the base 1 under the second surface 201 and has a thickness of 1.7mm;

[0112] The penetration degree of the brine in the first penetration area 103 and the second penetration area 203 is higher than that in the middle area 4; the middle area 4 can also be not penetrated by the brine.

[0113] The lines in this embodiment can also be replaced by holes with appropriate number and depth.

[0114] The preparation process of the plant jerky in this embodiment is similar to that in Embodiment 1, except that the process parameters of the marinating are controlled so that part of the plant jerky semi-finished product is penetrated by the brine.

[0115] Embodiments 6-9

[0116] Embodiments 6-9 are similar to Embodiments 1, 3-5 respectively, except that the lines on the surface are different; the lines are as shown in Figure 6 .

[0117] The lines in this embodiment can also be replaced by holes with appropriate number and depth.

[0118] During the marinating process, the brine can enter the inside of the plant jerky relatively smoothly, achieving the desired marinating effect, and the surface of the obtained plant jerky has rich and real meat texture, the distribution of fiber tissues is also relatively reasonable, and the brine flavoring effect is good.

[0119] Embodiments 10-13

[0120] Embodiments 10-13 are similar to Embodiments 1, 3-5 respectively, except that the lines on the surface are different; the lines are as shown in Figure 7 . The lines are composed of irregular lines arranged along the length direction, and overall, similar to the real meat texture.

[0121] Embodiment 14

[0122] Embodiment 14 is similar to Embodiment 1, except that the lines on the surface are different; the lines are as shown in Figure 8 . Different regions of the lines are composed of different lines, and in local regions, the lines can be regular, while overall, the lines are irregular.

[0123] Example 15

[0124] The present example provides a plant jerky, the structure of which is shown in Figure 9 wherein:

[0125] The plant jerky comprises a substrate 1, which is in the form of a sheet, has a rectangular surface, and a thickness of 3.2 mm, a length of the rectangle of 34 mm, and a width of 25 mm; the substrate 1 is made of a soy protein sheet;

[0126] The substrate 1 has a first surface 101 and a second surface 201;

[0127] The first surface 101 is provided with a first surface layer 102;

[0128] More than 85% of the area of the first surface layer 102 is covered with a plurality of diagonal stripes, which are composed of a plurality of grooves that are 0.8 mm deep into the surface; the grooves are substantially parallel to each other, and the included angle a between the grooves and the length direction of the first surface layer 102 is less than or equal to 30°;

[0129] The plant jerky has a first penetration area 103, which covers the entire first surface layer 102.

[0130] The grooves in the present example can also be replaced by holes of an appropriate number and depth.

[0131] The plant jerky is prepared by the following steps:

[0132] A soy protein sheet with a width of 135 mm and a thickness of 5.5 mm is used as a raw material, and a texture is formed on one side surface of the soy protein sheet by pressing or carving, to obtain a plant jerky semi-finished product; due to the process, the thickness of the soy protein sheet is slightly changed to 3-4 mm; according to needs, the soy protein sheet is cut to a predetermined length;

[0133] The plant jerky semi-finished product and a piece of soy protein sheet without a texture are respectively immersed in a marinade at 80-100°C, boiled, cooled to 70°C and kept for 60 minutes for marinating, and then aged, dried (55°C, 4 hours) to complete the marinating;

[0134] The plant jerky semi-finished product after marinating and the soy protein sheet without a texture after marinating are compounded together at a position without a texture on the surface, to obtain the plant jerky finished product;

[0135] The plant jerky finished product is completely penetrated by the marinade during the marinating process, and the overall penetration degree of the marinade is substantially the same.

[0136] Example 16

[0137] The embodiment provides a plant jerky, a structure of which is shown in Figure 10 The plant jerky comprises a substrate 1, the substrate 1 is in a sheet shape, a surface of the substrate 1 is in a rectangular shape, a thickness of the substrate 1 is 3.5 mm, a length of the rectangular shape is 30 mm, and a width of the rectangular shape is 25 mm; and a material of the substrate 1 is a soybean protein sheet.

[0138] The substrate 1 has a first surface 101 and a second surface 201.

[0139] The first surface 101 is provided with a first surface layer 102, and the second surface 201 is provided with a second surface layer 202.

[0140] More than 85% of an area of the first surface layer 102 is covered with a plurality of diagonal stripe textures, the texture is composed of a plurality of stripes, the stripes are grooves that are 1.2 mm deep into the surface, the stripes (grooves) are substantially parallel to each other, and an included angle a between the stripes (grooves) and a length direction of the first surface layer 102 is less than or equal to 30°.

[0141] More than 85% of an area of the second surface layer 202 is covered with a plurality of diagonal stripe textures, the texture is composed of a plurality of stripes, the stripes are grooves that are 1.2 mm deep into the surface, the stripes (grooves) are substantially parallel to each other, and an included angle a between the stripes (grooves) and a length direction of the second surface layer 202 is less than or equal to 30°.

[0142] The plant jerky has a first penetration area 103, the first penetration area 103 covers the entire first surface layer 102 and part of the substrate 1.

[0143] The plant jerky has a second penetration area 203, the second penetration area 203 covers the entire second surface layer 202 and part of the substrate 1.

[0144] The plant jerky has a second penetration area 203, the second penetration area 203 covers the entire second surface layer 202 and part of the substrate 1.

[0145] The texture of the embodiment can also be replaced by holes with a proper number and depth.

[0146] The plant jerky is prepared by the following steps:

[0147] A soybean protein sheet with a width of 135 mm and a thickness of 5.5 mm is used as raw material, a texture is formed on one side surface of the soybean protein sheet in a pressing or carving manner, and a plant jerky semi-finished product is obtained; due to process influence, the thickness of the soybean protein sheet is slightly changed and is reduced to 3-4 mm; and the soybean protein sheet is cut into a predetermined length according to needs.

[0148] immersing the vegetable jerky semi-product into a marinade at 80-100°C, boiling and then lowering the temperature to 70°C and keeping for 60 minutes for marinating, and then aging, drying (55°C, 4 hours) to complete the marinating; the vegetable jerky semi-product is completely penetrated by the marinade during the marinating process, and the whole keeps substantially the same degree of penetration of the marinade;

[0149] immersing a piece of untextured soy protein sheet into a marinade at 80-100°C, boiling and then lowering the temperature to 70°C and keeping for 60 minutes for marinating, and then aging, drying (55°C, 4 hours) to complete the marinating; the untextured soy protein sheet is partially penetrated by the marinade during the marinating process, and the surface has a higher degree of penetration of the marinade than the middle part;

[0150] complexing the two pieces of marinated vegetable jerky semi-product with the marinated untextured soy protein sheet together at the surface without texture, to obtain the vegetable jerky product.

[0151] Example 17

[0152] This embodiment provides a vegetable jerky, which has a structure as shown in Figure 11

[0153] The vegetable jerky comprises a substrate 1, which is a sheet, specifically a soy protein sheet;

[0154] The substrate 1 has a first surface 101 and a second surface 201.

[0155] The substrate 1 is provided with a through hole 5.

[0156] The vegetable jerky is prepared by the following steps:

[0157] Taking the soy protein sheet as the raw material, a through hole is formed in the soy protein sheet by needle piercing, to obtain a vegetable jerky semi-product;

[0158] immersing the vegetable jerky semi-product into a marinade at 100°C, boiling and then lowering the temperature to 70°C and keeping for 60 minutes for marinating, and then aging, drying (55°C, 4 hours) to obtain the vegetable jerky product, which has a moisture content of 20-25% MW; the vegetable jerky product is completely penetrated by the marinade during the marinating process, and the whole keeps substantially the same degree of penetration of the marinade.

[0159] Experimental Example

[0160] Taking a protein sheet with a thickness of 5 mm as the substrate, different textures / holes (specific parameters are shown in Table 1) are set to obtain a vegetable jerky semi-product;

[0161] ​The half-finished vegetable jerky is immersed in a brine with a temperature of 80 DEG C on the side surface with texture / hole, boiled, cooled to 70 DEG C and kept for 60 minutes for brining, then aged, dried (55 DEG C, 4 hours) to obtain the finished vegetable jerky.

[0162] The brine absorption rate of the finished vegetable jerky and the appearance, taste and integrity after brining are shown in Table 2.

[0163] The brine absorption rate = [(the mass of the vegetable jerky after brining-the mass of the vegetable jerky before brining) ÷ the mass of the vegetable jerky before brining] × 100%.

[0164] Table 1

[0165]

[0166]

[0167] Table 2

[0168]

[0169]

[0170] According to the above experimental content, it can be seen that the vegetable jerky provided by the application can realize a high brine absorption rate by controlling the appropriate texture shape, texture depth, texture direction (the angle between the stripe and the length direction of the surface), texture interval, etc., and can obtain appearance, taste and integrity, wherein experiments 6, 7-1, 11-1, 11-2, 12-1, 12-2 and 13 can better simulate the texture of meat, experiments 11-1, 11-2, 12-1, 12-2 and 12-3 can obtain a relatively better taste, and experiments 6, 7-1, 7-2, 7-3, 11-1, 11-2, 12-1, 12-2, 12-3, 13, 2-5 and 2-6 can all obtain better integrity.

[0171] Overall, the overall effect of experiments 11-1, 11-2, 12-1 and 12-2 is better, and the effect of experiments 11-1 and 11-2 is the best.

Claims

1. A plant-based meat jerky, characterized in that, This plant-based jerky contains at least a matrix (1); The substrate (1) has a first surface (101) and a second surface (201); The first surface (101) has texture and / or holes, and / or the first surface (101) is provided with a first surface layer (102) having texture and / or holes.

2. The plant-based meat jerky according to claim 1, characterized in that, The second surface (201) has texture and / or holes, and / or the second surface (201) is provided with a second surface layer (202) having texture and / or holes.

3. The plant-based meat jerky according to claim 1 or 2, characterized in that, The texture is composed of regularly arranged stripes and / or irregularly arranged stripes.

4. The plant-based meat jerky according to claim 3, characterized in that, The angle between the stripe and the length direction of the surface it is located is less than or equal to 30°.

5. The plant-based meat jerky according to claim 3, characterized in that, The stripes are grooves that penetrate deep into the surface and / or lines that protrude from the surface, wherein the depth of the grooves is 0.5-5.5 mm and the height of the lines is 0.5-5.5 mm.

6. The plant-based meat jerky according to claim 3, characterized in that, The stripes are parallel to each other, and the interval between adjacent stripes is less than 3.0 mm.

7. The plant-based meat jerky according to claim 3, characterized in that, The stripes intersect each other, and the included angle is less than 90°.

8. The plant-based meat jerky according to claim 1 or 2, characterized in that, The depth of the hole is 0.5-5.5 mm, or the hole penetrates the substrate (1), or the hole penetrates the first surface layer (102), the substrate (1), and the second surface layer (202).

9. The plant-based meat jerky according to claim 1 or 2, characterized in that, The density of the pores is 3-20 per square centimeter, based on the surface area of ​​the plant-based meat paste.

10. The plant-based meat jerky according to claim 5, characterized in that, The plant-based jerky has a first permeation zone (103); When the stripes of the first surface layer (102) are grooves that penetrate into the surface, the first permeation area (103) covers part or all of the area below the surface of the first surface layer (102); When the stripes of the first surface layer (102) are lines protruding from the surface, the first permeation area covers part or all of the substrate (1) below the first surface (101).

11. The plant-based meat jerky according to claim 10, characterized in that, The depth of the first permeation region (103) is 0.5-5.5 mm.

12. The plant-based meat jerky according to claim 5, characterized in that, The plant-based jerky has a second permeation zone (203); When the stripes of the second surface layer (202) are grooves that penetrate into the surface, the second permeation area (203) covers part or all of the area below the surface of the second surface layer (202); When the stripes of the second surface layer (202) are lines protruding from the surface, the second permeation region (203) covers part or all of the substrate (1) below the second surface (201).

13. The plant-based meat jerky according to claim 12, characterized in that, The depth of the second permeation region (203) is 0.5-5.5 mm.

14. The plant-based meat jerky according to claim 1, characterized in that, The thickness of the substrate (1) is 2.00mm-6.00mm.

15. The plant-based meat jerky according to claim 1, characterized in that, More than 70% of the area of ​​the first surface (101) is covered with texture and / or pores, and / or more than 70% of the area of ​​the first surface layer (102) is covered with texture and / or pores.

16. The plant-based meat jerky according to claim 2, characterized in that, More than 70% of the area of ​​the second surface (201) is covered with texture and / or pores, and / or more than 70% of the area of ​​the second surface layer (202) is covered with texture and / or pores.

17. The plant-based meat jerky according to claim 1, characterized in that, The substrate (1) is sheet-like.

18. The plant-based meat jerky according to claim 17, characterized in that, The surface of the substrate (1) is rectangular, with a length of 30mm-35mm and a width of 25mm-30mm.

19. The plant-based meat jerky according to claim 17, characterized in that, The surface of the substrate (1) is a parallelogram, the short side of which is 23-35mm long, the long side is 27-45mm long, and the included angle between the short side and the long side is 60-85°.

20. The plant-based meat jerky according to claim 1, characterized in that, The substrate (1) is a protein sheet.

21. The plant-based meat floss according to any one of claims 1-20, characterized in that, The moisture content of this plant-based meat jerky is 15-25%.

22. The plant-based meat jerky according to claim 1, characterized in that, The first surface (101) and the second surface (201) are rough surfaces, respectively.

23. The plant-based meat jerky according to claim 22, characterized in that, The rough surface has burrs.

24. The method for preparing plant-based meat jerky according to any one of claims 1-23, characterized in that, The preparation method includes the following steps: One or both sides of the raw material slices of plant-based meat jerky are treated to form texture and / or pores to obtain a semi-finished plant-based meat jerky product; the semi-finished plant-based meat jerky product is then braised in brine to allow the brine to fully or partially penetrate the semi-finished plant-based meat jerky product to obtain the finished plant-based meat jerky product. Alternatively, one side of the raw material slices for plant-based meat jerky can be treated to form texture and / or pores. Then, two raw material slices with one side treated are combined with untreated raw material slices to obtain a semi-finished plant-based meat jerky. The semi-finished plant-based meat jerky is then braised in brine to allow the brine to fully or partially penetrate the semi-finished plant-based meat jerky to obtain the finished plant-based meat jerky. Alternatively, one side of the raw material slices of plant-based meat jerky can be treated to form texture and / or pores to obtain a semi-finished plant-based meat jerky product; the semi-finished plant-based meat jerky product can be braised in brine to allow the brine to fully or partially penetrate the semi-finished plant-based meat jerky product; then, two slices of the braised semi-finished plant-based meat jerky product can be combined with the raw material slices that have not been braised to obtain the finished plant-based meat jerky product. Alternatively, one side of the raw material slices for plant-based meat jerky can be treated to form textures and / or pores to obtain a semi-finished plant-based meat jerky product. The semi-finished plant-based meat jerky product and / or untreated raw material slices can be braised in brine, allowing the brine to fully or partially penetrate the semi-finished plant-based meat jerky product and / or untreated raw material slices. Then, two braised semi-finished plant-based meat jerky products are combined with two braised untreated raw material slices to obtain the finished plant-based meat jerky product.

25. The preparation method according to claim 24, characterized in that, The braising process includes: placing the semi-finished plant-based meat jerky and / or untreated raw material slices in braising liquid at 80-100°C, boiling it, cooling it to 50-70°C and keeping it warm for 60-180 minutes, and then aging and drying it.

26. The preparation method according to claim 25, characterized in that, The drying temperature is 50-70℃, and the time is 3-8 hours.

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