Portable self-heating small crispy meat prepared by compounding plant-based proteins and preparation method of portable self-heating small crispy meat

Abstract

The invention discloses portable self-heating small crisp meat prepared by compounding plant-based protein and a preparation method, and belongs to the technical field of food processing. The small crisp meat main body is prepared by compounding a plurality of vegetable proteins, a plurality of starches and fibers; in the pretreatment stage, low-temperature vacuum pickling is combined with ultrasonic assistance to improve flavor penetration and texture; a gradient temperature control vacuum frying process is adopted in the frying stage; centrifugally deoiling after frying, and coating an edible brittleness-keeping coating to reduce residual oil and improve the brittleness-keeping property; quickly freezing and preserving the crispness of the primarily fried product to form a semi-finished product; the final package is a self-heating portable package and can be rapidly heated to be crisp in the field or in an outdoor scene, the safe eating temperature is achieved, and the crisp taste is kept. Through a plant-based formula and a multi-stage control process, the innovative small crispy meat product which is healthy, low in oil, high in protein, portable, instant to eat and crisp-keeping is realized, and the small crispy meat product is suitable for market requirements of fast food, outdoor food, self-heating food and the like.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically relating to a portable self-heating crispy pork prepared from a plant-based protein compound and its preparation method. Background Technology

[0002] With consumers' increasing health awareness and demand for convenience, traditional fried pork relies on animal fat, resulting in a high content of saturated fatty acids. Meanwhile, the plant-based protein food market is rapidly growing, especially for high-protein, low-fat, and portable snacks and ready-to-eat foods. Simultaneously, there is a strong demand for portable, ready-to-eat products in scenarios such as outings, outdoor activities, road trips, and office work. While traditional fried meat snacks have a unique flavor, they suffer from high fat and calorie content, are prone to softening upon rehydration, and are inconvenient to store and reheat. Self-heating packaging technology has advantages in terms of convenience, but it is mostly applicable to liquid or pre-cooked meat products and faces challenges in maintaining crispness. Plant-based meat substitutes still need optimization in terms of taste and texture simulation. Traditional atmospheric pressure frying of fried pork results in acrylamide formation >500μg / kg, and the crispness retention rate after reheating is <60%. In existing technologies, vacuum frying can reduce oil absorption and improve texture, but it is mostly applied to conventional meats or potatoes, lacking specialized processes for plant-based small-piece products. While degreasing and crisping coating technologies can improve crispness, solutions combining them with self-heating packaging have not been fully developed. Existing self-heating packaging focuses primarily on heating efficiency and safety, but it falls short in rapidly heating and freezing semi-finished products while simultaneously preventing moisture absorption and maintaining crispness. Therefore, there is an urgent need for an innovative product that combines plant-based protein blends, gradient temperature-controlled vacuum frying, degreasing and crisping treatments, and post-frying freezing to provide a healthy, low-fat, high-protein, ready-to-eat, and crispy product. Summary of the Invention

[0003] To address the shortcomings of existing portable ready-to-eat crispy products, such as high oil content, high calories, poor crispness retention, rehydration upon self-heating, and insufficient plant-based texture, this invention aims to provide a self-heating portable crispy meat product based on a plant protein blend, along with its preparation method and packaging structure. Through vacuum gradient temperature-controlled frying, effective oil removal and crispness-retaining coating, rapid freezing after initial frying, and innovative self-heating packaging design, this product achieves a healthy, low-oil, high-protein, crispy texture, long shelf life, easy portability, ready-to-eat cooking, and excellent crispness retention.

[0004] To achieve the above-mentioned technical objectives, the present invention is implemented through the following technical solution: A recipe for crispy pork based on a plant protein blend includes the following ingredients: Plant-based protein complexes, starch, dietary fiber, and functional additives; The proportions of the above components are: 20~35:15~45:1~8:2~12.

[0005] Preferably, the plant-based protein complex comprises the following components: 10%~25% pea protein, 5%~15% soy protein isolate, and 3%~10% gliadin; The starch comprises any one or a combination of the following components: potato starch, tapioca starch, and corn starch; The dietary fiber includes any one or a combination of the following components: resistant starch, oat fiber; The functional additives include the following components: natural antioxidants, protein fortifiers, low-sodium salt substitutes, and natural spice premixes.

[0006] Preferably, the natural antioxidant includes any one or a combination of the following components: tea polyphenols and rosemary extract; The protein fortifiers include whey protein or plant peptides.

[0007] Another object of the present invention is to provide a method for preparing crispy pork based on plant protein compound, comprising the following steps: S1: Raw material preparation: Mix and dilute starch and purified water in a certain proportion to form a paste-like fluid state; add dietary fiber and functional additives to the diluted starch paste and mix thoroughly; add strip-shaped plant-based protein complex to the starch paste so that the starch paste is fully coated on the surface of the strip-shaped plant-based protein complex. S2: Pretreatment: Before the plant-based protein compound is added to the starch slurry for coating, it needs to be added to the pickling solution. Then, the plant-based protein compound with the pickling solution is pickled using a low-temperature vacuum combined with ultrasound-assisted method. S3: Vacuum gradient temperature controlled frying, using a controllable vacuum chamber or a depressurized fryer to fry in three stages: First stage: Low-temperature dehydration, under vacuum or reduced pressure conditions, control the oil temperature at 85~95℃ and fry for 6~9 minutes; used for preliminary dehydration, internal cooking and reducing oil absorption; Second stage: medium temperature transition, control the oil temperature at 105~115℃, frying time 3~4 minutes; further dehydration and formation of preliminary surface structure; The third stage: high-temperature shaping and rapid crisping. Under vacuum or normal pressure, the oil temperature is controlled at 135~150℃ and the frying time is 2~3 minutes to form a crispy outer shell. By using vacuum or reduced pressure conditions, the frying temperature gradient and oxidation risk are reduced, while the water evaporation efficiency is enhanced, thereby reducing oil absorption and achieving the ideal internal texture and crispy outer shell. S4: Degreasing and crisping treatment. After the fried crispy pork is thoroughly filtered of oil, it is placed in a centrifuge and centrifuged at 3000~6000 rpm for 15~20 minutes to remove oil. A crisping agent is evenly sprayed onto the surface of the crispy pork after degreasing. The crisping agent coating forms a protective film during subsequent freezing and heating processes to prevent moisture absorption and maintain flavor stability. S5: Frozen storage. After degreasing and drying the crisping agent coating, the small crispy pork is rapidly frozen at -30~-40℃; then transferred to a freezer at -18~-25℃ for storage. The frozen semi-finished crispy pork is packaged in a self-heating portable packaging structure.

[0008] Preferably, the low-temperature vacuum marinating temperature is controlled at 2~10℃, the vacuum degree is controlled at an absolute pressure of 20~50kPa, the ultrasonic power of the ultrasonic-assisted marinating is controlled at 0.2~0.5 W / cm², and the duration is controlled at 5~15min.

[0009] Preferably, the marinating liquid comprises: an enzyme preparation consisting of one or more of the following: protease, collagenase, protein hydrolysate, flavor precursor, vegetable oil, or emulsifier.

[0010] Preferably, the vacuum gradient temperature-controlled frying uses high monounsaturated fatty acid oil with added natural antioxidants; the frying vacuum degree is controlled at an absolute pressure of 5~15kPa.

[0011] Preferably, the brittleness-preserving agent includes: seaweed polysaccharide, protein colloid, and natural antioxidant; the brittleness-preserving agent is diluted with purified water and then sprayed, and the concentration of the diluted brittleness-preserving agent is controlled at 0.5%~3% (w / w). The crispy pork pieces coated with the crisping agent are then slightly dried by cold or hot air to set the coating and further remove any residual moisture from the surface.

[0012] Preferably, the rapid freezing is accomplished by liquid nitrogen air cooling or a quick-freezing tunnel to ensure the stability of the tissue structure.

[0013] Another object of the present invention is to provide a self-heating portable packaging structure for crispy pork, comprising: Outer packaging layer; The semi-finished product compartment, located in the upper central area inside the packaging, is used to store frozen semi-finished crispy pork. The heating chamber is located below the semi-finished product chamber; the heat is directed towards the semi-finished product chamber. The water-filled chamber is located below the heating chamber; A heat insulation layer is located between the heating pack compartment and the semi-finished product compartment or covers the periphery of the heating unit to limit direct heat radiation and control the heating rate. The exhaust and dehumidification channel runs from the inside out to the outer packaging and is used to remove excess moisture during the heating process. An isolation tray, located inside the outer layer of the packaging, is used to isolate the semi-finished product compartment, the heating pack compartment, and the water pack compartment; A temperature indicator sticker is located on the outer side of the outer layer of the packaging, and is positioned near the lower outer side of the outer layer of the packaging to indicate the heating temperature inside the packaging.

[0014] The beneficial effects of this invention are: By combining plant-based proteins, a high-protein, low-fat, and low-calorie health property is achieved by reducing oil absorption; vacuum gradient temperature-controlled frying reduces oil absorption and the generation of high-temperature oxidation products, while obtaining an ideal crispy texture; the combination of degreasing and crispy coating significantly reduces residual oil and maintains or restores crispness during freezing and self-heating; rapid freezing after initial frying provides semi-finished products for convenient storage and logistics. The self-heating packaging design allows users to heat up quickly in various scenarios without the need for external heating equipment. The segmented heating and moisture absorption / venting structure work together to maintain crispness. Attached Figure Description

[0015] To more clearly illustrate the technical solutions of the embodiments of the present invention, the accompanying drawings used in the description of the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0016] Figure 1 This is a schematic diagram of the process flow. It includes steps such as raw material pretreatment, shaping, marinating, gradient vacuum frying, oil removal and crisping treatment, freezing and preservation, and self-heating packaging.

[0017] Figure 2 This is a schematic diagram of a gradient temperature controlled vacuum frying device. It shows the adjustable vacuum chamber, heating system, online sensor arrangement, and oil circulation and purification module.

[0018] Figure 3 This is a schematic diagram of an oil removal device. It includes a basic structural diagram of a centrifugal oil removal mechanism or an airflow oil removal module.

[0019] Figure 4 This is a three-dimensional schematic diagram of a self-heating packaging structure. It shows the internal compartments of the packaging: semi-finished product compartment, heating element compartment, water element compartment, insulation layer, moisture absorption / venting channel, etc.; as well as a schematic diagram of the external packaging form.

[0020] Figure 5 This is a schematic diagram of the self-heating packaging structure.

[0021] In the attached diagram, the structural names represented by each number are as follows: 101-Gradient temperature control system; 102-Vacuum frying tank; 103-Fried crispy meat machine; 104-Real-time data sensing system; 201-Feed inlet; 202-Centrifugal oil extractor; 203-Crispy coating machine; 204-Cold air dryer; 301-Semi-finished product silo; 302-Heating pack silo; 303-Water pack silo; 304-Insulation layer; 305-Exhaust / dehumidification channel; 306-Foldable outer packaging; 307-Isolation tray. Detailed Implementation

[0022] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0023] Example 1 S1: Raw material preparation: Pea protein: 15% (w / w); Soy protein isolate: 10%; Gliadin: 5%; Starches: Potato starch 20%, Tapioca starch 10%, Corn starch 5%; Dietary fiber 5%, using a mixture of resistant starch or oat fiber; Functional additives: Whey protein powder 3%, Tea polyphenol extract 0.5%, Low sodium salt 2%; Natural spice premix 2%, including chili, cumin, and black pepper; Soy lecithin emulsifier 0.5%; Water as needed to adjust humidity; Trace amount of vegetable oil, a small amount of vegetable oil is added during marinating to improve lubrication, but the overall design maintains a low oil content. Starch is diluted with purified water to a paste-like consistency. Fiber and functional additive powders are added to the starch paste and mixed thoroughly. Plant protein powder is mixed with water and emulsifier to form a homogeneous dough. The dough is then cut into small pieces using a cutting or extrusion granulation device. The shapes can be small cubes, strips, or sheets, approximately 1020mm × 1020mm × 3~5mm in size. The surface is kept slightly moist for easy marinating and coating. The small pieces of plant-based protein compound are added to the starch paste and thoroughly coated. S2: Pretreatment. Before adding the above-mentioned small pieces of plant-based protein compound to the starch paste for coating, it needs to be placed in a low-temperature vacuum marinating chamber. The temperature is set at 10℃, the vacuum degree at 60 kPa absolute pressure, and the time is 60 min. The marinating solution consists of: water, a small amount of vegetable oil, an enzyme preparation with a protease concentration of 0.1% w / w, an amino acid complex as a flavor precursor, low-sodium salt substitute, and premixed spices. At the same time, ultrasonic assistance is performed: ultrasonic power 0.3 W / cm², intermittent action for 10 min, ultrasonic 5 min followed by a 2 min interval, and then ultrasonic 5 min. After marinating, it is taken out and excess liquid is allowed to drip off naturally or the liquid is gently centrifuged to remove the liquid, in preparation for deep-frying after coating. S3: Vacuum gradient temperature controlled frying. The equipment is preheated and the vacuum chamber pressure is stabilized to 15 kPa absolute pressure. Oil temperature setting: Pre-treated small pieces are put into the fryer, and the vibration or stirring mechanism is activated to prevent sticking. First stage: 90℃, vacuum 15 kPa, time 8 min, mainly to remove internal free moisture; the boiling point is lowered by vacuum conditions, which accelerates moisture evaporation and reduces oil absorption. Second stage: 110℃, vacuum 15 kPa, time 3 min, further dehydration and formation of preliminary surface structure. Third stage: switch to atmospheric pressure or maintain vacuum, select the appropriate method according to the experiment; quickly set crispness at 140℃ for 2 min; use olive blended oil or high monounsaturated fatty acid oil for frying, and add 0.05% tea polyphenols as a natural antioxidant to the oil; filter residue using an online circulation purification device. S4: Degreasing and crisping treatment. After frying, the small pieces of crispy pork are removed from the oil and drained to remove surface oil. They are then placed in a centrifugal degreasing machine at 4000 rpm for 3 minutes to remove free oil from the surface. After degreasing, they are placed in a spraying chamber and coated with an edible crisping agent solution. The crisping agent consists of: 1.5% seaweed polysaccharide, 0.5% chitin derivative, 1% soy protein or whey protein as protein colloid, 0.2% tea polyphenol microcapsules as natural antioxidant, and water as solvent. The coating is evenly sprayed to cover the surface. After coating, the surface is dried briefly with cold air or slightly baked with hot air at 40-50℃ for 5-10 minutes to set the coating and remove residual moisture. After drying, the texture of the crispy pork is tested to confirm that the moisture content is in the range of 3%-5%, and the surface is dry but not slightly tough. S5: Frozen storage. The processed crispy pork pieces are immediately transported to the quick-freezing tunnel and quick-frozen at -40℃ for about 10~15 minutes until the core temperature reaches -30℃. Then, they are transferred to the -18℃ freezer. The frozen semi-finished products are packaged into pre-cooled packaging shells or trays, sealed, and labeled with the formula batch and shelf life.

[0024] Finished crispy pork packaging: (1) Packaging structure: The outer layer is a tear-resistant and high-temperature resistant composite film or paper-plastic composite material; the inner rigid or semi-rigid isolation tray is used to store the frozen crispy meat semi-finished products separately from the heating pack and water pack. (2) The heat insulation layer 304 is placed between the outside and the inner cavity. It is made of thin heat insulation material. In this embodiment, aluminum foil composite heat insulation layer and foamed heat insulation layer are combined, and micropores or specific channels are left so that exhaust can be released when heating. (3) The moisture-absorbing module is placed near the heating chamber and uses food-grade porous silica gel or natural polymer moisture-absorbing material to absorb the water vapor that may escape during the heating process; the heating pack and water pack are stored separately. The heating pack material can be selected from calcium oxide / water system or iron powder / activated carbon / salt water system, all of which must meet food safety and environmental protection requirements; the packaging is equipped with a safety valve or pressure relief structure to prevent overpressure; the temperature indicator sticker or temperature indicator strip is affixed to the visible window at the bottom of the packaging to remind the user that the food temperature has been reached; (4) Instructions for use are printed on the outer packaging: Remove the packaging from the frozen condition and place it at room temperature; open the outer layer at an appropriate position and take out the inner tray or follow the instructions; inject the specified amount of water into the heating pack water chamber; close the inner cover or reset the packaging and wait for the self-heating process; after heating for about 10 to 20 minutes, you can check the temperature through the indicator sticker and open the packaging to enjoy; a simple anti-scalding design or opening prompt can be provided.

[0025] (5) Heating process control: In the initial stage of heating, the heat generated is first absorbed by the heat insulation layer 304 and slowly transferred to the inner cavity, so that the temperature of the frozen semi-finished product gradually rises to 20~30℃, reducing the generation of water vapor condensation; in the middle stage, the heat continues to be released and the product rises to 50~60℃ through the heat conduction structure; at the same time, the moisture absorption module adsorbs the water vapor that escapes and discharges it through the exhaust channel; in the final stage, a short-term high temperature impact reaches 60~75℃ to ensure food safety and activate the coating protection structure, so that the crispy meat is restored to its crispness.

[0026] As a preferred embodiment, the following adjustments may also be made: Formula adjustment: Adjust the types and proportions of plant protein blends and flavor premix ingredients according to regional flavors or functional needs; different fibers or fillings can be added; add prebiotics, minerals, vitamins, dietary fiber or other functional ingredients to the formula to meet the needs of specific groups; Diversified flavors: Achieve a variety of flavors such as Sichuan flavor, curry, cumin, seaweed, black pepper, and fennel through different spice premixes or microcapsule spices; Process parameter optimization: Optimizes the temperature, time, and pressure within the range of vacuum frying based on different raw material batches and equipment scale; the online monitoring system can automatically fine-tune the parameters. Crisp-preserving coating variations: Other edible polymers can be used, such as lactic acid bacteria fermented polysaccharides, pectin, protein-derived colloids, etc., or microencapsulation technology can be used to encapsulate flavoring agents; Packaging structure: The compartmentalized design can be further refined, such as individual flavor packets or dipping sauce packets; simple and portable tableware or trays can be added; the packaging form can be a stand-up bag, box or can. Intelligent upgrades: The packaging can be embedded with a simple electronic temperature sensor and a low-power display, or NFC or QR code combined with a mobile app to provide heating suggestions and nutritional information; Large-scale production equipment: In industrial production, the process of this invention can be equipped with vacuum frying equipment, quick-freezing tunnels, centrifugal oil extractors, automatic spraying and drying lines, automatic bagging and packaging lines, and a parallel online monitoring and data recording system; Other product expansion: The process can be applied to other plant-based meat substitutes, such as plant-based chicken nuggets, plant-based fish fillets, and plant-based shrimp, and similar crispy self-heating ready-to-eat products can be obtained by adjusting the formula and process parameters.

[0027] Example 2 Based on Example 1 1. Mix pea protein: 20.0%, soy protein isolate: 15.0%, gliadin: 10.0%, potato starch: 22.0%, tapioca starch: 12.0%, and corn starch: 6.0%; 2. Preparation and wet mixing of pickling solution: Same as in Example 1, but the conditions of the pickling tank are adjusted to 10°C and 50 kPa; the ultrasonic power is increased to 0.5 W / cm², and the pickling time is extended continuously or intermittently to 90 min; 3. Forming and Vacuum Frying: The mold and forming are the same as above. Vacuum frying stage: Frying stage 1: temperature 95 ℃, frying time 9 min; Frying stage 2: temperature 115 ℃, frying time 4 min; Frying stage 3: temperature 150 ℃, frying time 2.5 min; Pay special attention to installing online visual image color and temperature monitoring to prevent over-coloring. 4. Centrifugal deoiling: Centrifuge at 5500 rpm for 15 min; 5. Preventing brittleness coating and drying: The concentration of the brittleness-preserving agent is increased to 4.0%, the drying temperature is 50℃, and the drying time is 8 minutes; 6. Quick-freezing packaging: Quick-freeze to -35℃ at the center and store in packaging.

[0028] Example 3 Based on Example 1 1. Mix the ingredients according to the following low-protein, high-starch ratio: pea protein: 12.0%, soy protein isolate: 5.0%, gliadin: 3.0%, potato starch: 16.0%, tapioca starch: 6.0%, and corn starch: 3.0%; 2. Wet mixing and pickling: Mix the powder with the pickling liquid until the moisture content is about 35%, pickle for 20 min at 2℃ and 20 kPa, and then treat with ultrasound at 0.15 W / cm² for a short time; 3. Shaping and vacuum frying: A three-stage vacuum frying process with a low temperature and short duration is adopted to avoid excessive brittleness. The specific parameters are: frying stage 1: temperature 80℃, frying time 6 min; frying stage 2: temperature 100℃, frying time 2.5 min; frying stage 3: temperature 130℃, frying time 1.5 min. 4. Centrifugation for oil removal: Centrifuge at 3500 rpm for 15 min.

[0029] 5. Preventing brittleness during coating and drying: Spray concentration 2.0%, drying temperature 40℃, drying time 5 min; 6. Quick-freezing packaging: Quick-freeze to -30℃ at the center.

[0030] Comparative Example 1 The difference from Example 1 is that the low-temperature vacuum combined with ultrasonic pickling is missing. The pickling process is changed to stand pickling at room temperature of 25±2℃ for 60 min, without vacuum treatment and ultrasonic assistance.

[0031] Comparative Example 2 The difference from Example 1 is that it lacks vacuum gradient temperature control frying. The frying method is changed to normal pressure single-stage frying, with a frying temperature of 160°C and a frying time of 3 minutes. There is no vacuum or staged temperature control.

[0032] Comparative Example 3 The difference from Example 1 is that it lacks the oil removal combined with the crisping coating and the self-heating packaging. After frying, the oil is directly drained naturally, omitting the centrifugal oil removal and crisping coating spraying. The finished product is packaged in ordinary frozen bulk form and has no self-heating function.

[0033] The finished crispy meat was prepared according to Example 1, Example 2 and Example 3 respectively. Equal amounts of each group were taken for the following index evaluation. The results are shown in Table 1. Table 1: Comparison of Exemplary Detection Data from Examples

[0034] Results analysis: Example 1 has a comprehensive sensory score of 8.5, a crispness retention rate of 88%, a color difference of 2.1, an oil content of 12.3%, and a breaking force of 5.2N, which comprehensively reflects the best crispness, color stability, oil content control, and taste balance. The superiority of Example 1 is attributed to its balanced protein / starch ratio (15% pea protein, 10% soy protein isolate, 20% potato starch, etc.), optimized marinating and ultrasonication (10°C, 30 kPa, 60 min, ultrasonication 0.3 W / cm², intermittent), staged vacuum frying process (Stage 1: 90°C × 8 min; Stage 2: 110°C × 3 min; Stage 3: 140°C × 2 min), moderate centrifugal degreasing (4000 rpm) and crisp-preserving coating (total solids 3.2%), micro-drying (45°C × 7 min), and quick-freezing (core temperature −30°C). In contrast, although Examples 2 and 3 showed short-term advantages in individual aspects, they were inferior to Example 1 in key comprehensive indicators such as sensory evaluation, crispness retention, and color control, thus confirming that Example 1 is the preferred embodiment of the present invention.

[0035] The finished crispy pork was prepared according to the methods of Example 1, Comparative Example 1, Comparative Example 2, and Comparative Example 3. Equal amounts of each group were taken for the following index evaluation, and the results are shown in Table 2. Table 2: Performance Comparison between Example 1 and Comparative Example

[0036] Comparative Results: Example 1 showed the best performance in all indicators, including overall sensory evaluation, oil content, crispness retention rate, color uniformity, and texture strength. Its sensory score reached 8.5 points, crispness retention rate was 88%, oil content was only 12.3%, and color difference was controlled at 2.1, achieving a balance between crispness and texture. Comparative Example 1, lacking low-temperature vacuum + ultrasonic marinating, suffered from insufficient seasoning penetration and structural optimization, resulting in a significant decrease in crispness retention rate and sensory score. Comparative Example 2, lacking vacuum gradient temperature-controlled frying, exhibited a significant increase in color difference and oil content, leading to a hard exterior and moist interior texture. Comparative Example 3, lacking degreasing and a crispness-preserving coating and omitting self-heating packaging, had the highest oil content and showed significant quality deterioration after long-term storage. The overall results indicate that the combined process of low-temperature vacuum + ultrasonic marinating, vacuum gradient temperature-controlled frying, centrifugal degreasing combined with a crispness-preserving coating and self-heating packaging in Example 1 achieves optimal results in multiple key quality indicators.

[0037] Summary of Implementation Results This invention significantly reduces oil content, increases protein content, maintains or restores a crispy texture, and provides a portable, ready-to-eat solution by employing plant-based protein blends and functional additives, low-temperature vacuum and ultrasonic marinating, gradient temperature-controlled vacuum frying, oil removal and crisp-preserving coating, rapid freezing of semi-finished products, and innovative self-heating packaging design. This meets the modern consumer's demand for health, convenience, and diverse flavors, and has promising market prospects. Each step and module in industrial production can be kept consistent through online monitoring and automated control, and the formula or packaging can be flexibly adjusted according to market demand, making it highly adaptable. The packaging and heating system design considers both safety and environmental protection, and can be applied to various scenarios and other plant-based crispy self-heating foods.

Claims

1. A recipe for crispy pork based on a plant protein compound, characterized in that, Includes the following ingredients: Plant-based protein complexes, starch, dietary fiber, and functional additives; The proportions of the above components are: 20~35:15~45:1~8:2~12.

2. The recipe for crispy pork based on plant protein compound according to claim 1, characterized in that, The plant-based protein complex comprises the following components: 10%–25% pea protein, 5%–15% soy protein isolate, and 3%–10% gliadin. The starch comprises any one or a combination of the following components: potato starch, tapioca starch, and corn starch; The dietary fiber includes any one or a combination of the following components: resistant starch, oat fiber; The functional additives include the following components: natural antioxidants, protein fortifiers, low-sodium salt substitutes, and natural spice premixes.

3. The recipe for crispy pork based on plant protein compound according to claim 2, characterized in that, The natural antioxidants include any one or a combination of the following ingredients: tea polyphenols, rosemary extract; The protein fortifiers include whey protein or plant peptides.

4. A method for preparing crispy pork based on plant protein compound, characterized in that, Includes the following steps: S1: Raw material preparation: Mix and dilute starch and purified water in a certain proportion to form a paste-like fluid state; add dietary fiber and functional additives to the diluted starch paste and mix thoroughly; add strip-shaped plant-based protein complex to the starch paste so that the starch paste is fully coated on the surface of the strip-shaped plant-based protein complex. S2: Pretreatment: Before the plant-based protein compound is added to the starch slurry for coating, it needs to be added to the pickling solution. Then, the plant-based protein compound with the pickling solution is pickled using a low-temperature vacuum combined with ultrasound-assisted method. S3: Vacuum gradient temperature controlled frying, using a controllable vacuum chamber or a depressurized fryer to fry in three stages: First stage: Low-temperature dehydration, under vacuum or reduced pressure conditions, control the oil temperature at 85~95℃ and fry for 6~9 minutes; used for preliminary dehydration, internal cooking and reducing oil absorption; Second stage: medium temperature transition, control the oil temperature at 105~115℃, frying time 3~4 minutes; further dehydration and formation of preliminary surface structure; The third stage: high-temperature shaping and rapid crisping. Under vacuum or normal pressure, the oil temperature is controlled at 135~150℃ and the frying time is 2~3 minutes to form a crispy outer shell. S4: Degreasing and crisping treatment. After the fried crispy pork is fully filtered of oil, it is placed in a centrifuge and centrifuged at 3000~6000 rpm for 15~20 minutes to remove oil. S5: Frozen storage. After degreasing and drying the crisping agent coating, the small crispy pork is rapidly frozen at -30~-40℃; then transferred to a freezer at -18~-25℃ for storage. The frozen semi-finished crispy pork is packaged in a self-heating portable packaging structure.

5. The method for preparing crispy pork based on plant protein compound according to claim 4, characterized in that, The low-temperature vacuum pickling temperature is controlled at 2~10℃, the vacuum degree is controlled at an absolute pressure of 20~50 kPa, the ultrasonic power of the ultrasonic-assisted pickling is controlled at 0.2~0.5 W / cm², and the time is controlled at 5~15 min.

6. The method for preparing crispy pork based on plant protein compound according to claim 4, characterized in that, The marinade comprises: an enzyme preparation consisting of one or more of the following: protease, collagenase, protein hydrolysate, flavor precursor, vegetable oil, or emulsifier.

7. The method for preparing crispy pork based on plant protein compound according to claim 4, characterized in that, The vacuum gradient temperature-controlled frying uses high monounsaturated fatty acid oil with added natural antioxidants; the frying vacuum degree is controlled at an absolute pressure of 5~15kPa.

8. The method for preparing crispy pork based on plant protein compound according to claim 4, characterized in that, The brittleness-preserving agent includes: seaweed polysaccharides, protein colloids, and natural antioxidants; the brittleness-preserving agent is diluted with purified water before spraying, and the concentration of the diluted brittleness-preserving agent is controlled at 0.5%~3% (w / w). The crispy pork pieces coated with the crisping agent are then slightly dried by cold or hot air to set the coating and further remove any residual moisture from the surface.

9. The method for preparing crispy pork based on plant protein compound according to claim 4, characterized in that, The rapid freezing is accomplished through liquid nitrogen air cooling or a quick-freezing tunnel to ensure the stability of the tissue structure.

10. The method for preparing crispy pork based on plant protein compound according to claim 4, characterized in that, The self-heating portable packaging structure includes: Outer packaging layer; The semi-finished product compartment, located in the upper central area inside the packaging, is used to store frozen semi-finished crispy pork. The heating element compartment is located below the semi-finished product compartment. The water-filled chamber is located below the heating chamber; A heat insulation layer is located between the heating package compartment and the semi-finished product compartment or covers the periphery of the heating unit; The exhaust and dehumidification channel runs from the inside out to the outer packaging and is used to remove excess moisture during the heating process. An isolation tray, located inside the outer layer of the packaging, is used to isolate the semi-finished product compartment, the heating package compartment, and the water package compartment.

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