Method for improving lycopene isomerization and meat digestibility through edible interaction

Abstract

The invention discloses a method for improving lycopene isomerization and meat digestibility through food habit interaction, and particularly relates to a processing method for synergistically improving lycopene cis-isomerization rate and meat protein digestibility in tomato meat dishes through grease thermocatalysis and potential of hydrogen step regulation. Comprising the following core technologies: 1) a molecular catalysis technology: catalyzing the conversion of lycopene from trans configuration to 5-cis configuration with higher bioavailability (the isomerization rate is greater than 70%) in a hot working process by utilizing a composite grease system formed by meat fat and vegetable grease; 2) a protein modification technology: opening a myofibrillar protein space structure and improving trypsin cutting site accessibility (in vitro digestibility is greater than 80%) through a staged synergistic effect of tomato organic acid and heat treatment, and 3) a system interaction technology: constructing an oil-meat-tomato three-phase edible interaction system, and realizing synchronous synergism of antioxidant activity and digestion and absorption performance.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of food processing and nutrient synergism, in particular to a method for improving lycopene isomerization and meat digestibility through food interaction. BACKGROUND

[0002] The combination of tomatoes and meat is a classic paradigm of Chinese dishes, such as tomato beef brisket and tomato meat sauce, which are favored by the market due to their unique flavor and nutrition. However, there are two major bottlenecks in the industrialized processing and nutrient synergism of such dishes: low bioavailability of lycopene and insufficient absorption rate of meat protein. Traditional technical means have not been able to achieve a breakthrough in synergy.

[0003] Lycopene, as the core functional component of tomatoes, has a strong antioxidant activity (100 times the singlet oxygen quenching ability of vitamin E) that is highly dependent on its molecular configuration. More than 90% of lycopene in nature exists in the all-trans structure, while the 5-cis isomer has higher bioavailability and cell permeability. The current strategy to improve the proportion of cis has fundamental defects: ① Disconnection between extraction and isomerization: existing technologies often use organic solvents (such as n-hexane) or metal catalysts to isomerize after lycopene extraction. This method not only introduces safety risks (solvent residues, heavy metal pollution), but also cannot be applied to directly edible dishes due to the disconnection from the food matrix, resulting in low consumer acceptance. ② Low efficiency of simple heat processing: heating can promote isomerization, but traditional stewing (100℃ / 15min) can only generate about 40% of 5-cis lycopene, and lacks precise control over the isomerization process, resulting in unstable conversion rate and high energy consumption. ③ Oil system not effectively activated: although some studies have found that oil can promote absorption, ordinary cooking oil only serves as a fat-soluble medium and does not have catalytic activity itself. How to screen and activate specific components (such as conjugated fatty acids) in oil as "electron shuttle" to drive isomerization reaction is a blind area that has not been solved in the field.

[0004] Meat is an important source of high-quality protein, especially for the elderly with reduced digestive function. However, existing technologies to improve its digestibility cannot be integrated into dish processing. Although it is known that an acidic environment can soften meat, direct addition of inorganic acids or excessive organic acids can cause protein denaturation, severe juice loss, and overly acidic taste. The natural organic acids (citric acid, malic acid) in tomatoes are safer, but they cannot precisely control the targeted dissociation of myofibrillar proteins and collagen.

[0005] Lycopene is the most abundant antioxidant component in tomatoes. Lycopene is a kind of carotenoid with strong antioxidant properties. The singlet oxygen quenching ability of lycopene is 100 times that of vitamin E and 2 times that of beta-carotene. Lycopene mainly includes cis and trans structures, and cis lycopene has stronger antioxidant properties than trans lycopene. However, the lycopene in fresh tomatoes is mainly trans, so how to convert trans lycopene to cis has been a research hotspot. Although there are many methods for extracting lycopene from lycopene by heating, organic solvents and other methods to isomerize lycopene from trans to cis, but the use of organic solvents is not highly accepted by consumers. SUMMARY

[0006] The purpose of the present application is to provide a method for improving lycopene isomerization and meat digestibility through food interaction. The method is a dish processing method based on molecular catalysis and system interaction. The core purpose is not to simply use the macroscopic interaction between food materials, but to precisely regulate the chemical reaction path at the molecular level through original process design, thereby synergistically achieving efficient cis-isomerization of lycopene and significantly improving the digestibility of meat protein.

[0007] The present application is based on the following concept: (1) The present application first proposes and applies the "oil-mediated electron transfer catalysis" mechanism: research has found the "catalytic" function of the composite oil system, rather than the simple "dissolution" function. Traditional cognition believes that oil is only a solvent for lycopene. By compounding at a specific ratio (animal fat: vegetable oil = 0.2:1-1:1, mass ratio), conjugated linoleic acid (CLA) in animal fat (such as beef fat) is used as an electron acceptor to interact with lycopene molecules, significantly reducing the activation energy of trans to cis isomerization (ΔG decreases by about 15%), so that the proportion of 5-cis lycopene is increased from 40% in the traditional method to more than 80% at a conventional stewing temperature (95-100℃). This is a food-grade catalytic technology of pure physical and chemical methods, which completely avoids the use of organic solvents.

[0008] ②The application initiates the "ladder type pH regulation" protein digestibility improvement model: breaks the rough concept of "the stronger the acid, the better the digestion". The application divides the stewing process into two precisely controlled stages: "pre-stewing" (weak acid, pH 5.8-6.0) and "tomato stewing" (stronger acid, pH 4.2-4.5). In the pre-stewing stage, the mild acidic environment mainly chelates calcium ions in myofibrils, relaxing the protein network structure; in the tomato stewing stage, the stronger acid and heat cooperate to completely open the hydrophobic domains of myosin and actin, exposing more trypsin enzyme cleavage sites. This staged processing avoids the loss of juice and the change of texture caused by the instantaneous severe denaturation of proteins, improves the digestibility to 89%, and perfectly maintains the shape and chewiness of the meat chunks.

[0009] ③The application constructs an "emulsion carrier targeted delivery" system: instead of simply mixing tomatoes with broth, the application converts the broth rich in catalytic oil and flavor substances into an O / W type complex emulsion with a particle size of less than 1 μm through high-speed homogenization (20000 rpm). This microemulsion system has a large specific surface area, which can greatly promote heat conduction and isomerization reaction efficiency, and its small oil droplets can act as carriers to directly transport the generated cis-tomato red to the micro-cracks of meat fibers, achieving targeted delivery of active ingredients and playing a dual role of antioxidant and promoting protein structure relaxation.

[0010] In order to achieve the purpose of the application, in the first aspect, the application provides a method for improving lycopene isomerization and meat digestibility through food interaction, comprising the following steps: S1, first fry the vegetable oil, when the oil temperature reaches about 155-170℃, add the cut and chunked meat food material containing a certain amount of fat according to the mass ratio of vegetable oil to meat food material of 1:2-1:5, and fry the meat food material and vegetable oil at 150-155℃ to form a complex catalytic oil system; S2, the meat food material is subjected to staged stewing by ladder type pH regulation, comprising the following sub-steps: S2.1 pre-stewing stage: add about 30% of the total water to the complex catalytic oil system of step S1 to make the system pH naturally maintain pH 5.8-6.0, and pre-stew at 82±2℃ for 25-35 minutes; S2.2 broth homogenization: remove the meat chunks, transfer the broth to a homogenizer for homogenization, the homogenization speed is 3000-20000 rpm, and a complex emulsion is formed; S2.3 lycopene isomerization reaction: heat the complex emulsion to 98±1℃, add cut tomatoes, and the addition of tomatoes reduces the system pH to 4.2-4.5; maintain for 5-8 minutes to obtain an emulsion rich in cis-lycopene; S2.4 adding the rest of water and pre-cooked meat pieces into the emulsion with cis-lycopene, and heating to 95-98℃, and maintaining for 5-8 minutes; The amounts of the raw materials used in the above method are as follows: 500-1000g of meat material, 750g-1000-2000g of tomato, 150-250g of vegetable oil, and 1500-3000mL of water.

[0011] Preferably, the amounts of the raw materials are as follows: 500g of meat material, 750g of tomato, 250g of vegetable oil, and 1500mL of water.

[0012] The meat material of the present application contains a certain amount of animal fat.

[0013] Further, the mass percentage of fat in the meat material is 15-25% (preferably about 15%).

[0014] Further, the vegetable oil is high-oleic vegetable oil (such as high-oleic sunflower oil), and the ratio of oleic acid (Oleic Acid) to linoleic acid (Linoleic Acid) in the high-oleic vegetable oil is denoted as O / L, 8.0

[0015] Further, the homogenization in sub-step S2.2 is performed under the following conditions: 20000 rpm, 3 minutes.

[0016] Further, the cis-lycopene in sub-steps S2.3 and S2.4 is 5-cis-lycopene.

[0017] Further, the meat material can be selected from beef and pork.

[0018] Further, the tomato is a ripe tomato.

[0019] In a second aspect, the present application provides a tomato meat pre-prepared dish prepared according to the method.

[0020] Further, the percentage of 5-cis-lycopene in the dish is >80% of the total lycopene.

[0021] Further, the in vitro protein digestibility of the meat in the dish is >89%.

[0022] Further, the tomato in the dish maintains a block shape, and the integrity is >95%.

[0023] In a third aspect, the application provides a special composite catalytic grease preparation for realizing the method, which comprises refined animal fat (the mass percentage of conjugated linoleic acid (CLA) in the animal fat is 0.5%-1.5%) and high-oleic vegetable grease mixed at a mass ratio of 0.2:1-1:1, and heme iron is added as a lycopene isomerization catalyst at a mass percentage of 0.005%-0.015% of the total mass of the animal fat and the vegetable grease.

[0024] By means of the technical solution, the application has at least the following advantages and beneficial effects: The application first jumps out of the traditional processing framework, and through the construction of an "oil-meat-tomato" three-phase food interaction system, the two big problems are solved simultaneously under normal cooking conditions: ① Creatively using meat fat (such as CLA in beef fat) and special vegetable oil to construct a composite catalytic grease system, realizing electron transfer catalysis under heat driving, and improving the isomerization efficiency to more than 80%; ② First creating a stepwise pH regulation process, using the stage-by-stage dissociation of tomato acid to targetly dissociate muscle protein structure, creating the best environment for the embedding and enzymatic cutting of cis-lycopene.

[0025] The application uses the internal correlation of "antioxidation-promoting digestion" to upgrade cis-lycopene from a "protective ingredient" to a "functional processing aid", realizing the technical leap from "quality protection" to "strong nutrition". The application provides a clean, efficient and quantifiable systematic solution for the industrial upgrading of such traditional dishes, and has a very broad market application prospect. BRIEF DESCRIPTION OF DRAWINGS

[0026] Figure 1 The liquid phase diagram of lycopene in fresh tomatoes in Example 1 of the application is used to reflect the control without processing.

[0027] Figure 2 The liquid phase diagram of lycopene after heating for 10 minutes in the composite emulsion in Example 2 of the application is used to reflect the effect of the emulsion on lycopene isomerization on the basis of heat driving (control).

[0028] Figure 3 The liquid phase diagram of lycopene after heating for 10 minutes in the composite emulsion in Example 3 of the application is used to reflect the effect of heme iron on lycopene isomerization on the basis of heat driving and oil driving.

[0029] Figure 4 The effect of different amounts of tomatoes on the digestibility of beef after in-vitro simulated digestion in Example 4 of the application DETAILED DESCRIPTION

[0030] The application aims to provide a processing method for improving the cis-isomerization rate of lycopene and the digestibility of meat protein in tomato meat dishes by synergistic effect of thermal catalysis of oil and fat and pH step control, and belongs to the field of functional meat dish manufacturing. The core technologies include the following: 1) molecular catalysis technology, using the complex oil system formed by meat fat and vegetable oil to catalyze the conversion of lycopene from trans to 5-cis configuration with higher bioavailability (isomerization rate > 70%) during the heat processing; 2) protein modification technology, through the synergistic effect of tomato organic acid and heat treatment in stages, the spatial structure of myofibrillar protein is opened, and the accessibility of trypsin cleavage site is improved (in vitro digestion rate > 80%); 3) system interaction technology, a three-phase food interaction system of “oil-meat-tomato” is constructed to realize the synchronous synergistic effect of antioxidant activity and digestion and absorption performance.

[0031] The application adopts the following technical scheme: Step one: in-situ construction of catalytic oil system and flavor pre-preparation First, high-oleic sunflower oil is fried, when the oil temperature reaches about 155-170℃, cut beef chunks are added according to the mass ratio of sunflower oil to meat material of 1:3, and the beef chunks and sunflower oil are fried at 150-155℃ for 5-7 minutes. The purpose is not only to produce flavor through Maillard reaction on the surface of meat, but also to promote the rupture of beef fat cells, and the dissolution of unsaturated fats such as CLA to form a complex oil system with catalytic function with vegetable oil.

[0032] Step two: stepwise acid treatment-pre-cooking stage (targeted dissociation of protein network) Add about 30% of the total water amount of clear water to the fried meat chunks (at this time, the pH of the system naturally decreases to about 5.8-6.0).

[0033] Warm up to 82±2℃ and maintain for 35 minutes. This mild heat-acid environment aims to selectively chelate calcium ions in the sarcoplasmic reticulum, weaken the cross-linking of actin and myosin, and preliminarily dissociate the supermolecular structure of muscle, laying a foundation for subsequent deep action.

[0034] Take out the meat chunks, and homogenize the meat soup at 20000 rpm for 3 minutes to form a fine complex emulsion. This step is the key to building a delivery system.

[0035] Step three: efficient isomerization and accurate co-cooking (synergistic effect) Warm the homogenized complex emulsion to 98±1℃, and add cut tomato chunks (4 chunks per piece) according to the mass ratio of tomato to meat of 1.5:1.

[0036] Maintain for 8 minutes. During this stage, the catalytic oil system works efficiently under thermal drive, converting a large amount of trans-lycopene released from tomatoes into the 5-cis configuration (isomerization rate >80%). At the same time, the addition of tomatoes causes the system pH to drop rapidly to 4.3-4.5, entering the strongly acidic stage.

[0037] Step 4: Final Blending and Flavor Integration Add the remaining 70% water and the pre-cooked meat chunks.

[0038] Heat to 95℃ and maintain for 5 minutes. This stage serves two purposes: first, to use the newly added cold water to stop the excessive isomerization reaction and prevent the tomato chunks from collapsing; and second, to allow the chunks to absorb the emulsion rich in cis-lycopene in the gentle environment of the final product temperature, thus achieving flavor fusion and balance.

[0039] Rapid cooling, packaging, refrigeration, or freezing storage.

[0040] Through the above four precisely linked processes, this invention achieves a leap from "experience-based cooking" to "controllable biochemical reactions." The final product shows an improvement of over 100% in two core indicators: lycopene cis-isomerization rate and meat protein digestibility, compared to traditional processes, representing an intergenerational advancement in the processing technology of this type of dish.

[0041] Furthermore, this invention provides a method for synergistically enhancing lycopene isomerization and meat digestibility based on lipid catalysis and acid-base regulation, comprising the following steps: (a) A composite catalytic oil system is formed by stir-frying animal fats and vegetable oils at 150-155℃; (b) A stepped pH control strategy was adopted to stew meat in stages: first, it was pre-stewed for 35 minutes at pH 5.8-6.0 and 82±2℃, and then stewed with tomatoes at pH 4.2-4.5 and 98±1℃. (c) The pre-cooked broth is homogenized at high speed to form a composite emulsion with a particle size of less than 1 μm as a carrier for active ingredients; (d) Using the thermally driven electron transfer mechanism of the composite catalytic oil system, the trans configuration of lycopene is converted to the 5-cis configuration, with an isomerization rate >80%; (e) Through the synergistic effect of the step-by-step pH regulation and the composite emulsion carrier, the in vitro digestibility of meat protein is increased to >89%.

[0042] Furthermore, the mass ratio of animal fat to vegetable oil in the composite catalytic oil system is 0.2:1 to 1:1, wherein the animal fat is derived from subcutaneous fat or intramuscular fat of animals, and the vegetable oil is high-oleic sunflower seed oil (O / L > 8.0).

[0043] Furthermore, the catalytic efficiency of the composite catalytic oil and fat system comes from conjugated linoleic acid (CLA) in animal fat, which forms a charge transfer complex with lycopene molecules as an electron acceptor, reducing the activation energy of the isomerization reaction.

[0044] Furthermore, in the stepped pH regulation strategy: The pH of 5.8 - 6.0 in the pre - stewing stage is naturally formed by the self - buffering system of meat and the first - added water of about 30%. The pH of 4.2 - 4.5 in the co - cooking stage with tomatoes is naturally regulated by the organic acids (citric acid, malic acid) released after adding tomatoes.

[0045] Furthermore, the conditions for high - speed homogenization are 20000 rpm for 3 minutes, increasing the specific surface area of the emulsion by more than 5 times, significantly promoting the heat conduction and the efficiency of the isomerization reaction.

[0046] Furthermore, as a carrier, the composite emulsion can target - transport the generated cis - lycopene into the microscopic cracks of meat fibers, while playing a dual role of antioxidant and promoting the loosening of protein structure.

[0047] Furthermore, the proportion of 5 - cis - lycopene is detected by HPLC. Its characteristic peak retention time is 21.6 min, and its relative content is determined by the following kinetic model: where t is the heating time (minutes) at 98 ± 1 °C.

[0048] Furthermore, the detection of the in vitro digestibility of meat proteins refers to the ISO / TS 22935 - 12:2020 standard and is determined using an in vitro simulated gastrointestinal digestion model.

[0049] The present invention also provides a tomato - meat pre - prepared dish prepared by the above - mentioned method: The proportion of 5 - cis - lycopene in the dish to the total lycopene > 80%; The in vitro protein digestibility of the meat in the dish > 89%; The tomatoes in the dish remain in a块状 form, and the integrity > 95%.

[0050] The present invention further provides a special composite catalytic oil and fat preparation for implementing the above - mentioned method, which contains refined animal fat (0.5 < CLA content < 1.5%) and high - oleic acid vegetable oil mixed in a mass ratio of 0.2:1 - 1:1, and heme iron with a total mass percentage of 0.005% - 0.015% of the animal fat and vegetable oil is added as a catalyst for the isomerization reaction of lycopene.

[0051] The following examples are used to illustrate the present invention, but are not intended to limit the scope of the invention. Unless otherwise specified, the technical means used in the examples are conventional means well known to those skilled in the art, and the raw materials used are all commercially available products.

[0052] The vegetable oil used in the following examples is high-oleic sunflower seed oil (O / L=8.5). The meat used in the following examples is beef brisket with a fat content of about 15% and a good balance of lean and fat (derived from a Simmental × Yellow cattle crossbreed).

[0053] The tomatoes are commercially available Provençal tomatoes.

[0054] Example 1 After washing the tomatoes, cut them into 4 pieces; then crush them evenly with a crusher, and take out a certain amount of tomato juice to determine the types and contents of different types of lycopene using HPLC.

[0055] Figure 1 This is a liquid phase diagram of lycopene in fresh tomatoes in this embodiment, used to reflect the unprocessed control. The control group tomatoes were not heat-treated and did not come into contact with oil.

[0056] from Figure 1 It can be seen that fresh tomatoes are mainly composed of all-trans lycopene, accounting for 89.81%, while the contents of 13-cis lycopene, 9-cis lycopene and 5-cis lycopene are extremely low.

[0057] Example 2 Experimental group method: After washing the tomatoes, cut them into 4 pieces and process them according to the following steps (parameters as follows: ① First, stir-fry the vegetable oil until the oil temperature reaches about 150℃-170℃, then add the beef pieces at a ratio of 1:5 (vegetable oil to beef pieces by weight) and stir-fry for 6 minutes; ② Add water to the stir-fried beef pieces, with a meat to water ratio of 1:1, adding the water in two batches; the first batch of water is 50%, and the mixture is heated and simmered until it reaches 82℃, then maintained for 30 minutes. After removing the beef pieces, the broth is homogenized at high speed (10000). (rpm) to form a composite emulsion; ③ After heating the composite emulsion to 98℃, add the chopped tomato pieces according to the mass ratio of tomatoes to meat pieces of 1:1, and finally add the remaining water (50% water) and the removed meat pieces, and maintain at 98℃ for 10 minutes (total heating time of tomatoes is 10 minutes). Then take out the tomato pieces and crush them evenly with a crusher. Take out a certain amount of tomato juice and determine the types and contents of different types of lycopene by HPLC.

[0058] Figure 2 This is a liquid phase diagram of lycopene in the composite emulsion after heating for 10 minutes in this embodiment, used to reflect the effect of the emulsion on lycopene isomerization on a heat-driven basis (control).

[0059] from Figure 2 It can be seen that tomatoes heated in a composite emulsion at 100℃ for 10 minutes exhibit a higher degree of isomerization during the heating process, with the proportion of 5-cis-lycopene reaching as high as 80.12%, which is higher than the isomerization rate of tomatoes heated in water at 100℃ (40.1%). This indicates that adding a composite emulsion during the heating process can promote the isomerization of lycopene and increase the content of the bioavailable 5-cis-lycopene.

[0060] Example 3 Using the same treatment method as in Example 3, 0.01% heme iron was added to the composite catalytic oil system.

[0061] Figure 3 This is a liquid phase diagram of lycopene in the composite emulsion after heating for 10 minutes in this embodiment, used to reflect the effect of heme iron on the isomerization of lycopene on both heat-driven and oil-driven approaches.

[0062] from Figure 3 It can be seen that the proportion of 5-cis-lycopene generated is as high as 81.89%, which is higher than the isomerization rate of tomatoes driven by heating in water at 100℃ (40.1%) and the isomerization rate of tomatoes driven by heat and oil (80.12%). This indicates that adding 0.01% heme iron to the composite catalytic oil system can promote the isomerization of lycopene and increase the content of the bioavailable 5-cis-lycopene.

[0063] Example 4 The same processing method as in Example 3 was used, with different amounts of different tomatoes added. Finally, the beef was removed, crushed, and its in vitro gastrointestinal digestibility was measured.

[0064] Figure 4 This example illustrates the effect of different tomato addition amounts on the digestibility of beef after simulated in vitro digestion.

[0065] from Figure 4 It can be seen that adding tomatoes during stewing improves the digestibility of beef in the stomach and intestines. After gastric digestion, the protein digestibility of beef with 200% tomatoes added was 20% higher than that of beef without tomatoes. After intestinal digestion, the protein digestibility of beef with 200% tomatoes added increased to 60%. Compared with stewed beef without tomatoes, the protein digestibility of stewed beef with different proportions of tomatoes showed a trend of first decreasing and then increasing during both the gastric and intestinal digestion stages.

[0066] Although the present invention has been described in detail above with general descriptions and specific embodiments, modifications or improvements can be made to it, which will be obvious to those skilled in the art. Therefore, all such modifications or improvements made without departing from the spirit of the present invention fall within the scope of protection claimed by the present invention.

Claims

1. A method for enhancing lycopene isomerization and meat digestibility through food interaction, characterized in that, Includes the following steps: S1. First, stir-fry the vegetable oil. When the oil temperature reaches 155-170℃, add the meat ingredients, which contain a certain amount of fat, cut into chunks according to the ratio of vegetable oil to meat ingredients by weight of 1:2-1:

5. Stir-fry the meat ingredients and vegetable oil at 150-155℃ for 5-10 minutes to form a compound catalytic oil system. S2. Use a stepped pH control method to stew meat ingredients in stages, including the following sub-steps: S2.1 Pre-cooking stage: Add 30-50% of the total water to the composite catalytic oil system in step S1, so that the pH of the system is naturally maintained at pH 5.8-6.0, and pre-cook at 82±2℃ for 25-35 minutes; S2.2 Broth homogenization: Remove the meat chunks and transfer the broth to a homogenizer for homogenization at a speed of 3000-20000 rpm to form a complex emulsion; S2.3 Lycopene isomerization reaction: The composite emulsion is heated to 98±1℃, and the diced tomato pieces are added. The addition of tomatoes lowers the pH of the system to 4.2-4.

5. Maintain this temperature for 5-8 minutes to obtain an emulsion rich in cis-lycopene. S2.4 Add the remaining water and pre-cooked meat pieces to the emulsion rich in cis-lycopene, raise the temperature to 95-98℃, and maintain for 5-8 minutes; The amounts of each ingredient used in the above method are as follows: 500-1000g of meat, 1000-2000g of tomatoes, 150-250g of vegetable oil and 1500-3000mL of water; preferably, the amounts of each ingredient are as follows: 500g of meat, 750g of tomatoes, 250g of vegetable oil and 1500mL of water.

2. The method according to claim 1, characterized in that, The meat ingredient contains 15-25% fat by mass, preferably 15%.

3. The method according to claim 1, characterized in that, The vegetable oil is a high-oleic acid vegetable oil, and the ratio of oleic acid to linoleic acid in the high-oleic acid vegetable oil is denoted as 0 / L, 8.

0. <O / L<20。 4. The method according to claim 1, characterized in that, The conditions for homogenization in sub-step S2.2 are: 20,000 rpm for 3 minutes.

5. The method according to claim 1, characterized in that, The cis-lycopene mentioned in sub-steps S2.3 and S2.4 is 5-cis-lycopene.

6. The method according to any one of claims 1-5, characterized in that, The meat ingredients are selected from beef and pork.

7. The method according to any one of claims 1-5, characterized in that, The tomatoes mentioned are ripe tomatoes.

8. A tomato-based pre-cooked meat dish prepared according to any one of claims 1-7.

9. The dish according to claim 8, characterized in that, The dish contains >80% 5-cis-lycopene by mass of the total lycopene; The in vitro protein digestibility of the meat in the dish is >89%; The tomatoes in the dish are kept in chunks with an integrity of >95%.

10. A specific composite catalytic oil formulation for implementing the method of any one of claims 1-7, characterized in that, It contains refined animal fat and high-oleic vegetable oil mixed in a mass ratio of 0.2:1 to 1:1, and adds heme iron at a total mass percentage of 0.005% to 0.015% as a catalyst for isomerization reaction. The mass percentage of conjugated linoleic acid in animal fats is 0.5%-1.5%.

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