Method for tenderizing beef and soybean drawing protein in beef paste
By combining citric acid and alkaline protease to tenderize beef and soy protein, and by combining ultrasonic treatment and optimized stir-frying process, the problem of stiff texture of soy protein in beef sauce was solved, and the tenderizing effect and product stability were improved simultaneously.
Patent Information
- Application Number
- CN202511775716.3
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-11-28
- Publication Date
- 2026-01-06
AI Technical Summary
In existing beef sauce production, the dense structure of soybean textured protein caused by high-temperature extrusion and long-term sterilization results in a stiff texture, which is not well coordinated with the tender texture of beef. Existing tenderizing methods cannot achieve both synergistic tenderizing effect and product stability. There is an urgent need for new tenderizing technologies that are highly targeted and provide balanced tenderizing.
A combined method of using citric acid to tenderize beef granules and alkaline protease to tenderize soybean textured protein was adopted. This method, along with ultrasonic treatment and optimized rehydration and enzymatic hydrolysis conditions, was used to optimize the stir-frying process to simultaneously tenderize both beef and soybean textured protein.
This process achieves a tight texture of soybean protein, giving it a meaty chewiness, while reducing the firmness of both beef and soybean protein in the beef sauce, thus synchronizing their tenderness and improving the product's taste and water retention.
Smart Images
Figure CN121264618A_ABST
Abstract
Description
Technical Field
[0001] This invention relates to the field of food processing technology, specifically to a method for tenderizing beef and soybean fibrous protein in beef sauce. Background Technology
[0002] Soy protein, as a high-quality plant protein raw material, is increasingly used in beef sauce production. It possesses a muscle-like fibrous structure and excellent water and oil absorption and flavor retention capabilities, improving the texture of beef sauce and enhancing its fibrous feel and satiety. Its cost is only 1 / 3 to 1 / 5 that of beef, reducing production costs while ensuring flavor. Furthermore, soy protein is rich in plant protein and dietary fiber, complementing the animal protein in beef and meeting consumers' demand for balanced nutrition, making it a key ingredient for improving product quality and optimizing costs. However, core technical issues remain in practical applications: Soy protein, due to high-temperature extrusion and cross-linking during production, forms a dense aggregate state with insufficient flexibility, resulting in a stiff and tough texture when added directly, poorly harmonizing with the tender texture of beef. High-temperature cooking (90-120℃) and prolonged sterilization processes in beef sauce further solidify the protein structure, causing beef muscle fiber contraction and collagen cross-linking, resulting in products generally exhibiting defects such as "hard texture and uneven taste," hindering the high-quality application of soy protein and necessitating targeted tenderizing technology innovation.
[0003] Currently, the mainstream tenderizing methods in beef sauce production are divided into three categories: physical tenderizing (mechanical pounding, tumbling and marinating), chemical tenderizing (adding phosphates and carbonates), and biological enzyme tenderizing (papain, neutral protease, etc.). However, existing technologies still have the following problems: (i) Physical tenderizing is simple to operate and low in cost, but it only acts on the surface of the raw material, resulting in uneven tenderizing, and over-processing can easily damage the tissue; (ii) Chemical tenderizing is fast and suitable for large-scale production, but excessive additives pose health risks, and it is difficult to simultaneously adapt to the structural characteristics of animal and plant proteins; (iii) Biological enzyme tenderizing is highly specific and retains nutrients well, making it a research hotspot, but a single enzyme preparation is difficult to simultaneously and efficiently hydrolyze two proteins, easily leading to tenderizing imbalance, and the enzymatic hydrolysis conditions are incompatible with the processing technology, and residual enzyme activity may cause textural deterioration during product storage. These defects make it impossible for existing methods to take into account both synergistic tenderizing effects and product stability, and there is an urgent need for a new tenderizing technology that is highly targeted, provides balanced tenderizing, and is compatible with the production process. Summary of the Invention
[0004] The present invention aims to provide a method for tenderizing beef and soy protein in beef sauce, so as to solve the technical problem that existing tenderizing methods cannot simultaneously tenderize beef pieces and soy protein in beef sauce, thus reducing the taste of beef sauce.
[0005] To achieve the above objectives, the present invention adopts the following technical solution: a method for tenderizing beef and soy protein in beef sauce, wherein the beef sauce frying process includes the following steps: vegetable oil → sesame seeds → chili powder → spices, water → beef cubes → soy protein → ginger → garlic → powdered seasonings → paste seasonings; both the beef cubes and soy protein need to be pretreated before frying; the beef cubes are tenderized with citric acid, and the soy protein is tenderized with alkaline protease.
[0006] Preferably, as an improvement, the soybean textured protein needs to be pretreated before frying, including the following: mixing soybean textured protein and enzymatic hydrolysate at a mass ratio of 1:1.5~2, and ultrasonically treating it at a power of 300~400W for 20~25min.
[0007] Preferably, as an improvement, the enzymatic hydrolysate is a 0.5% alkaline protease solution and a 0.25% sodium bicarbonate solution in a volume ratio of 1:1.5 to 2.5.
[0008] Preferably, as an improvement, the enzymatic hydrolysate is a 0.5% alkaline protease solution.
[0009] Preferably, as an improvement, the pretreatment of the beef cubes includes treating the beef cubes with 0.3% citric acid for 10-15 minutes. Preferably, as an improvement, the moisture content of the soybean textured protein is 25-28% during cooking.
[0010] Preferably, as an improvement, the moisture content of the beef cubes is 10-25% during stir-frying.
[0011] Preferably, as an improvement, the beef sauce comprises the following ingredients in parts by weight: 10 parts vegetable oil, 4 parts beef, and 3 parts soy protein.
[0012] Preferably, as an improvement, the beef sauce frying process includes the following steps: S1. Vegetable oil: Pour vegetable oil such as salad oil into a pot and heat it to above 110℃ to cook it. S2. Sesame seeds: Add sesame seeds and mix well; S3, chili powder: Adjust the oil temperature to 120~125℃, add chili powder and stir-fry for 1~2 minutes; S4, Spices and Water: Add spices and stir-fry at around 130℃ for 45-90 seconds until fragrant; S5. Beef cubes: Put the tenderized beef cubes into the pot and stir well; S6. Soy protein texture: Add tenderized soy protein texture and stir-fry evenly. S7. Old ginger: Add ginger granules with a diameter of less than 3mm to oil at a temperature of 90-100℃ and stir-fry for about 3 minutes to bring out its aroma. S8. Garlic: Add garlic cloves with a diameter of less than 3mm to oil at a temperature of 90-100℃ and stir-fry for about 3 minutes to bring out their aroma. S9. Powdered ingredients: Add powdered ingredients and stir continuously for 1-2 minutes; S10, Paste Ingredients: Add the paste ingredients and stir continuously for 1-3 minutes to obtain the finished product.
[0013] The principle and advantages of this scheme are: 1. This solution optimizes the pretreatment methods and processing technology of beef and soy protein, making the soy protein more dense and giving it a meaty texture. At the same time, it reduces the hardness of beef and soy protein in beef sauce, so that the tenderness of both is synchronized, thus improving the product's taste.
[0014] 2. Compared to existing technologies that use water rehydration to effectively tenderize soybean textured protein, this method optimizes the solvent and conditions during the enzymatic hydrolysis stage of rehydration, effectively accelerating the rehydration hydrolysis efficiency and improving the water-holding capacity of soybean textured protein, thus achieving the effect of tenderizing soybean textured protein. Specifically, the inventors found through experiments that increasing the rehydration time can improve the water-holding capacity of soybean textured protein. A 10-minute rehydration treatment with enzymes can increase the water-holding capacity by up to 85.85% (0.25% sodium bicarbonate), and a 20-minute rehydration treatment can increase the water-holding capacity by up to 159% (0.5% alkaline protease), representing a 342.64% improvement compared to ordinary rehydration treatment. Furthermore, adding ultrasonic treatment can improve the water-holding capacity of soybean textured protein; a 10-minute rehydration treatment combined with ultrasonic treatment can increase the water-holding capacity by up to 54.23% (water only).
[0015] 3. Compared with existing technologies that are effective in tenderizing beef cubes, this solution uses 0.3% citric acid to soak the beef cubes, which effectively increases the water content of the beef cubes and reduces the hardness of the beef cubes after they are stir-fried into beef sauce, thereby improving the tender texture. Attached Figure Description
[0016] Figure 1 This is a comparative diagram showing the state of soybean textured protein after frying after different tenderizing treatments in Experimental Example 2 of the present invention.
[0017] Figure 2 This is a comparison image of the state of beef cubes treated with 0.3% citric acid (left) and untreated beef cubes (right) after frying in Experiment Example 4 of the present invention. Detailed Implementation
[0018] The present invention will be further described in detail below with reference to embodiments, but the implementation of the present invention is not limited thereto. Unless otherwise specified, the technical means used in the following embodiments and experimental examples are conventional means well known to those skilled in the art, and the materials and reagents used can all be obtained commercially.
[0019] Example 1 This solution provides a method for tenderizing beef and soy protein in beef sauce. The beef sauce preparation includes the following process: vegetable oil → sesame seeds → chili powder → spices, water → beef granules → soy protein → ginger → garlic → powdered seasonings → paste seasonings.
[0020] Specifically, for reference, this recipe for stir-frying beef sauce includes the following steps: 1. Vegetable oil: Pour vegetable oil such as salad oil into a pot and heat it to above 110℃ to cook it; 2. Sesame seeds: Add sesame seeds and mix well; 3. Chili powder: Adjust the oil temperature to 120~125℃, add chili powder and stir-fry; This step aims to sauté the chili peppers at high temperature to bring out their aroma and color. The time should be controlled within 1 to 2 minutes to avoid burning them and producing a bitter taste.
[0021] 4. Spices and water: Add spices (such as Sichuan peppercorn powder, black pepper powder, spice powder, etc.). Maintain the temperature at around 130℃ and stir-fry for 45-90 seconds until fragrant; Spices can be soaked in hot water or ground into powder beforehand to release their flavor. Afterward, a small amount of water or liquid seasonings such as soy sauce can be added. After adding water, simmer for 10-20 minutes to allow the flavors to meld and some of the water to evaporate.
[0022] 5. Beef cubes: Add the tenderized beef cubes (e.g., 7-10mm) to the pot and stir well; 6. Textured Soy Protein: Add the tenderized textured soy protein and stir-fry evenly. 7. Old ginger: Add ginger granules with a diameter of less than 3mm to oil at a temperature of 90-100℃ and stir-fry for about 3 minutes to bring out its aroma. 8. Garlic: Add garlic cloves with a diameter of less than 3mm to oil at a temperature of 90-100℃ and stir-fry for about 3 minutes to bring out their aroma; 9. Powdered seasonings: After turning off the heat, add powdered seasonings (such as MSG, sugar, chicken essence, etc.) using the residual heat, and stir continuously for 1-2 minutes; 10. Paste ingredients: Add paste ingredients (such as broad bean paste, sesame paste, flavoring, etc.), and stir continuously for 1-3 minutes to obtain the finished product.
[0023] This solution mainly optimizes the pretreatment methods and processing technology of beef and soy textured protein, making the soy textured protein dense and having the chewy texture of meat, while reducing the hardness of beef and soy textured protein in beef sauce, so that the tenderness of both is synchronized, thus improving the product's taste.
[0024] (a) The tenderizing stage of soybean textured protein includes the following: mixing soybean textured protein and enzymatic hydrolysate at a mass ratio of 1:1.5~2, and treating with ultrasound at 300~400W power for 20~25min; The enzymatic hydrolysate includes a 0.5% alkaline protease solution and a 0.25% sodium bicarbonate solution in a volume ratio of 1:1.5 to 2.5, or the enzymatic hydrolysate is a 0.5% alkaline protease solution.
[0025] (ii) Beef tenderizing stage: beef granules treated with 0.3% citric acid for 10-15 minutes.
[0026] Experimental Example 1: Result Detection Method The performance of the produced beef sauce, tenderized soy protein, or tenderized beef cubes was tested, including the following: [Water-holding capacity test method]: Weigh 3 g of fully rehydrated soybean textured protein under different conditions into the bottom of a 50 mL centrifuge tube, and lay a sufficient amount of gauze under the sample to absorb the water discharged during centrifugation. Centrifuge at 4000 r / min for 20 min each time to ensure that the water is fully discharged.
[0027] [Hardness Testing Method]: Total Texture Analysis (TPA) was used for the determination. The parameters were set as follows: probe model P / 36R, test mode compression, pre-test speed 2.00 mm / s, mid-test speed 1.00 mm / s, post-test speed 10.00 mm / s, strain ratio 50%, interval time 10.0 s, trigger force 0.05 g, ambient temperature 25 ℃. Each group was measured in parallel 5 times, and the average value of the results was taken.
[0028] [Shear force testing method]: Probe model HDP / BSW, test mode is compression, pre-test rate 2.00 mm / s, mid-test rate 1.00 mm / s, post-test rate 10.00 mm / s, the selected endpoint target mode is probe displacement 25.00 mm, trigger force 0.2 g, each meat sample is measured 5 times, and the result is the average value.
[0029]
Moisture Detection Method
[0030] Experimental Example 2: Effects of different enzyme treatments on textured soybean fibrous material (1) Effect of different enzyme concentrations on the water-holding capacity of soybean textured protein The water-holding capacity and hardness were tested by treating the samples with 0.5%, 1%, and 1.5% papain, 0.5%, 1%, and 1.5% bromelain for 0.5 h or 1 h, respectively, and by treating them with 1% alkaline protease for 1 h. The results are detailed in Tables 1 and 2.
[0031] Table 1. Results of water-holding capacity after treatment with soybean fiber-retaining enzyme
[0032] Table 2. Results of soybean hardness after treatment with soybean fiber-grinding protease
[0033] Experimental results showed that enzyme treatment could increase the water-holding capacity of soybean textured protein. Specifically, treatment with 1.5% bromelain for 0.5 hours increased the water-holding capacity of soybean textured protein by 342.70%, while treatment with 0.5% papain for 0.5 hours increased it by 336.62%. Furthermore, enzyme treatment could reduce the hardness of soybean textured protein; the average hardness of enzyme-treated soybean textured protein (rehydrated in the workshop) decreased by 83.6%.
[0034] (2) Effect of different enzyme dosages on the water-holding capacity of soybean textured protein The changes in water holding capacity of dried soybean textured protein after treatment with different solubilizing enzymes are shown in Tables 3 to 6.
[0035] Table 3. Results of water-holding capacity after treatment with soybean fiber-retaining enzyme
[0036] Based on the previous results of dry soybean texture protein treatment and in accordance with the work instructions, the frying process was simulated (100℃, 25 min). The moisture content and hardness results are shown in Tables 4-6. Images of the morphology of the fried soybean texture protein are shown below. Figure 1 .
[0037] Table 4. Results of moisture content in soybeans after frying (when stretched into fibers)
[0038] Table 5 Results of the stringiness of soybeans after frying (Part 1)
[0039] Table 6 Results of soybean stringiness after 3 hours of frying (Part 2)
[0040] Experimental data show that increasing rehydration time can improve the water-holding capacity of soybean textured protein. Specifically, 10 minutes of rehydration treatment with enzyme can increase the water-holding capacity by up to 85.85% (0.25% sodium bicarbonate), and 20 minutes of rehydration treatment can increase the water-holding capacity by up to 159% (0.5% alkaline protease), which is 342.64% higher than ordinary rehydration treatment. In addition, adding ultrasonic treatment can improve the water-holding capacity of soybean textured protein. Specifically, 10 minutes of rehydration treatment combined with ultrasonic treatment can increase the water-holding capacity by up to 54.23% (in clean water).
[0041] After being tenderized in this stage, the textured soybean protein showed no difference in appearance after stir-frying, but its moisture content increased by up to 20.68%, and its hardness decreased by up to 24.23%.
[0042] Experiment Example 3: Effects of different types and dosages of enzymes on tenderizing beef granules The water-holding capacity of the samples was tested after 1 hour of treatment with 0.5%, 1%, and 11.5% papain or 5% calcium salt (calcium propionate), respectively. The results are shown in Table 7.
[0043] Table 7. Results of water-holding capacity of beef treated with granulase
[0044] Experimental results showed that enzyme treatment could increase the water-holding capacity of beef cubes. Specifically, the water-holding capacity of beef cubes treated with 0.3% citric acid increased by 259.987% after 1 hour; the water-holding capacity of beef cubes treated with 5% calcium salt (calcium propionate) increased by 257.12% after 1 hour; and the water-holding capacity of beef cubes treated with 1.0% papain increased by 254.94% after 1 hour.
[0045] Experiment Example 3: Effect of the stir-frying stage on the water-holding capacity of beef chunks and soy textured protein in beef sauce Based on the results of previous treatment with soybean texture protein, the tenderized soybean texture protein and beef cubes were simulated for stir-frying. In accordance with the work instructions, the stir-frying process was simulated in an oven: vegetable oil → sesame seeds → chili powder → spices → beef (1 min) → soybean texture protein (10 min) → old ginger (3 min) → garlic (3 min) → seasonings (powder 2 min, paste 3 min). The oven temperature was 105℃. After the process was completed, the oven was turned off and left to cool in the oven for 20 min. Then, the mixture was allowed to cool naturally indoors. The moisture content and hardness were measured after 18 h.
[0046] The moisture content, hardness, and tasting results of the samples with and without added ingredients are shown in Tables 8 to 11.
[0047] Table 8. Moisture content of fried soybean textured protein
[0048] Table 9. Results of Soybean Textured Protein Hardness After Simulated Roasting
[0049] Table 10. Results of soybean stringiness and tasting after simulated roasting (without added seasonings)
[0050] Table 11. Tasting results of simulated stir-fried beef cubes (without added seasonings)
[0051] The experimental results are as follows: 1. The addition of additives is the step that causes the final product to become harder. Any rehydration treatment method can increase the hardness of soybean protein by up to 2576.36% after adding additives and frying (0.5% alkaline protease (20min). Before adding additives, the average hardness was 0.55N, and after adding additives, the average hardness was 14.72N, an increase of (14.72-0.55) / 0.55*100%=2576.36%), while the moisture content can decrease by up to 36.07% (0.5% alkaline protease (20min)). 2. Considering moisture and hardness, 0.25% sodium bicarbonate (20 min) and 0.5% alkaline protease (20 min) both have advantages in the tenderization treatment of soybean textured protein. After adding the ingredients and stir-frying, the hardness decreased by up to 60.5% (0.25% sodium bicarbonate treatment for 20 min) and the moisture increased by up to 2.54% (0.5% alkaline protease treatment for 20 min). 3. According to the tasting results, the beef cubes treated with 0.3% citric acid showed better results, and the beef cubes tended to become more tender.
[0052] Experiment Example 4: Stir-fried textured soybean protein and beef after tenderizing treatment Based on the results of previous treatment with soybean texture protein, the tenderized soybean texture protein and beef cubes were simulated for stir-frying. In accordance with the work instructions, the stir-frying process was simulated in an oven: vegetable oil → sesame seeds → chili powder → spices → beef (1 min) → soybean texture protein (10 min) → old ginger (3 min) → garlic (3 min) → seasonings (powder 2 min, paste 3 min). The oven temperature was 105℃. After the process was completed, the oven was turned off and left to cool in the oven for 20 min. Then, the mixture was allowed to cool naturally indoors. The moisture content and hardness were measured after 18 h.
[0053] The moisture content and hardness of the samples after tenderizing and frying are shown in Tables 12-14. Figure 2 As shown.
[0054] Table 12 Results of moisture content in soybeans after frying
[0055] Table 13 Results of the stringiness of soybeans after frying
[0056] Table 14 Moisture content of fried beef cubes
[0057] Experimental results showed that after frying, the moisture content of soybean textured protein treated with 0.5% alkaline protease (20 min) was higher than that of the compound and 0.25% sodium bicarbonate treatments, with a moisture content increase of 8.21%. The soybean textured protein treated with 0.5% alkaline protease: 0.25% sodium bicarbonate = 1:2 (20 min) was the softest, with a 61.54% reduction in hardness. Considering both moisture content and texture, the treatment with 0.5% alkaline protease: 0.25% sodium bicarbonate = 1:2 (20 min) was the most effective in tenderizing soybean textured protein.
[0058] The size of the beef cubes directly affects the moisture content and final texture of the product. Larger beef cubes are less likely to break apart during cooking, resulting in higher moisture content and a better texture during the same cooking process. Furthermore, as... Figure 2 As shown, beef cubes treated with 0.3% citric acid ( Figure 2 (Middle left image) and unprocessed beef cubes ( Figure 2 (The middle right image shows a clear difference in the state after frying; the beef cubes treated with 0.3% citric acid still showed better tenderization.)
[0059] Experimental Example 5: Tenderized soybean protein stir-fried Based on the previous results of the treatment with soybean texture protein and in accordance with the work instructions, the roasting process was simulated in an oven: vegetable oil → sesame seeds → chili powder → spices → beef (1 min) → soybean texture protein (10 min) → old ginger (3 min) → garlic (3 min) → seasonings (powder 2 min, paste 3 min). The oven temperature was 105℃. After the process was completed, the oven was turned off and left to cool in the oven for 20 min. Then, the mixture was allowed to cool naturally indoors. The moisture content and hardness were measured after 20 h, and the results are shown in Table 15.
[0060] Table 15 Results of Soybean Textured Protein Hardness at Different Stages
[0061] Experimental results showed that both 0.5% alkaline protease (20 min) and 0.5% alkaline protease: 0.25% sodium bicarbonate = 1:2 (20 min) had a tenderizing effect on soybean textured protein. Specifically, after rehydration, the water-holding capacity of the soybean textured protein treated with 0.5% alkaline protease (20 min) increased by 60.07% compared to the existing treatment (i.e., water (1:1.8, 10 min)), and the water-holding capacity of the protein treated with 0.5% alkaline protease: 0.25% sodium bicarbonate = 1:2 (20 min) increased by 4.7%. After simulated roasting, the moisture content of the protein treated with 0.5% alkaline protease (20 min) increased by 14.757% and the hardness decreased by 55.22% compared to the existing treatment, while the moisture content of the protein treated with 0.5% alkaline protease: 0.25% sodium bicarbonate = 1:2 (20 min) decreased by 3.39% and the hardness decreased by 41.97%. Furthermore, the addition of additives significantly affected the hardness of soybean textured protein. Specifically, the addition of powdered additives increased the hardness of soybean textured protein by 516.68% in the current treatment method, and by 573.44% in the 0.5% alkaline protease treatment; the addition of 0.5% alkaline protease:0.25% sodium bicarbonate = 1:2 (20 min) treatment increased it by 451.86%. Similarly, the addition of paste-like additives increased the hardness of soybean textured protein by 654.20% in the current treatment method, and by 587.20% in the 0.5% alkaline protease treatment; the addition of 0.5% alkaline protease:0.25% sodium bicarbonate = 1:2 (20 min) treatment increased it by 454.37%.
[0062] The inventors analyzed that the added ingredients, such as chicken essence, MSG, and soybean paste, all contain high concentrations of sodium ions (Na). + Other ingredients, such as those in the toppings, can draw moisture from the proteins in the soy textured protein, causing the protein molecules to aggregate due to dehydration and making the network structure more compact, thus increasing the hardness. Peptides and solid particles in the toppings may also fill the protein network of the soy textured protein, providing some physical support and increasing the hardness of the soy textured protein.
[0063] The above descriptions are merely embodiments of the present invention, and common knowledge such as specific technical solutions and / or characteristics are not described in detail here. It should be noted that those skilled in the art can make various modifications and improvements without departing from the technical solutions of the present invention, and these should also be considered within the scope of protection of the present invention. These modifications and improvements will not affect the effectiveness of the implementation of the present invention or the practicality of the patent. The scope of protection claimed in this application should be determined by the content of its claims, and the specific embodiments described in the specification can be used to interpret the content of the claims.
Claims
1. A method for tenderizing beef and soy protein in beef sauce, characterized in that: The beef sauce preparation process includes the following steps: vegetable oil → sesame seeds → chili powder → spices, water → beef cubes → soy protein → ginger → garlic → powdered seasonings → paste seasonings; both the beef cubes and soy protein need to be pre-treated before cooking; the beef cubes are tenderized with citric acid, and the soy protein is tenderized with alkaline protease.
2. The method for tenderizing beef and soy protein in beef sauce according to claim 1, characterized in that: The soybean textured protein needs to be pretreated before frying, including the following: mixing soybean textured protein and enzymatic hydrolysate at a mass ratio of 1:1.5~2, and ultrasonically treating it at a power of 300~400W for 20~25 minutes.
3. The method for tenderizing beef and soy protein in beef sauce according to claim 2, characterized in that: The enzymatic hydrolysate is a 0.5% alkaline protease solution and a 0.25% sodium bicarbonate solution in a volume ratio of 1:1.5 to 2.
5.
4. The method for tenderizing beef and soy protein in beef sauce according to claim 2, characterized in that: The enzymatic hydrolysate is a 0.5% alkaline protease solution.
5. A method for tenderizing beef and soy protein in beef sauce according to claim 3 or 4, characterized in that: The pretreatment of the beef cubes includes treating the beef cubes with 0.3% citric acid for 10-15 minutes.
6. The method for tenderizing beef and soy textured protein in beef sauce according to claim 5, characterized in that: The moisture content of the soybean textured protein during cooking is 25-28%.
7. The method for tenderizing beef and soy textured protein in beef sauce according to claim 6, characterized in that: The beef cubes have a moisture content of 10-25% during stir-frying.
8. The method for tenderizing beef and soy protein in beef sauce according to claim 7, characterized in that: The beef sauce comprises the following ingredients in parts by weight: 10 parts vegetable oil, 4 parts beef, and 3 parts soy protein.
9. The method for tenderizing beef and soy protein in beef sauce according to claim 8, characterized in that: The beef sauce preparation includes the following steps: S1. Vegetable oil: Pour vegetable oil such as salad oil into a pot and heat it to above 110℃ to cook it. S2. Sesame seeds: Add sesame seeds and mix well; S3, chili powder: Adjust the oil temperature to 120~125℃, add chili powder and stir-fry for 1~2 minutes; S4, Spices and Water: Add spices and stir-fry at around 130℃ for 45-90 seconds until fragrant; S5. Beef cubes: Put the tenderized beef cubes into the pot and stir well; S6. Soy protein texture: Add tenderized soy protein texture and stir-fry evenly. S7. Old ginger: Add ginger granules with a diameter of less than 3mm to oil at a temperature of 90-100℃ and stir-fry for about 3 minutes to bring out its aroma. S8. Garlic: Add garlic cloves with a diameter of less than 3mm to oil at a temperature of 90-100℃ and stir-fry for about 3 minutes to bring out their aroma. S9. Powdered ingredients: Add powdered ingredients and stir continuously for 1-2 minutes; S10, Paste Ingredients: Add the paste ingredients and stir continuously for 1-3 minutes to obtain the finished product.