Shredded beef based on soybean protein isolate and preparation method of shredded beef

Abstract

The invention discloses shredded beef based on soybean protein isolate and a preparation method thereof. The shredded beef based on soybean protein isolate comprises beef, water, soybean protein isolate and seasonings, and the seasonings comprise beef tallow, soybean oil, dried chili powder, salt, white granulated sugar, garlic powder, monosodium glutamate, Chinese prickly ash, star anise, cinnamon and white sesame seeds. The preparation method comprises the following steps: S1 ', pretreating beef to obtain pretreated shredded beef; s2 ', mixing the pretreated shredded beef with the soybean protein isolate, then adding the seasoning, and performing stir-frying; s3 ', the fried shredded beef is cooled to the room temperature at low temperature, then bagging, vacuumizing and sealing treatment are conducted, and the shredded beef based on the soybean protein isolate is obtained. The invention can provide a healthier beef product which is more in line with the concept of green sustainable development.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and in particular to a method for preparing shredded beef based on soy protein isolate. Background Technology

[0002] Beef plays an important role in daily diets, ranking as the second most consumed meat after pork. Its rich protein, fat, and carbohydrate content makes it a favorite among consumers, and therefore, the nutritional health benefits of processed beef products are of great concern.

[0003] Beef strips are one of the most common processed beef products. Processing beef into strips preserves the characteristics of beef itself, making it chewy and flavorful, while also allowing for more diverse presentation and easier storage. However, existing beef strips still have shortcomings; they only contain meat protein, which is not in line with health principles.

[0004] In addition, commercially available soy protein isolate beef strips are made from finished soy protein isolate powder, which makes consumers worry about the health of the beef strips and whether they actually contain soy protein isolate. Summary of the Invention

[0005] To address the above problems, the present invention aims to provide a beef shred based on soy protein isolate and its preparation method.

[0006] The technical solution of the present invention is as follows: On one hand, a beef shred based on soy protein isolate is provided, comprising beef, water, soy protein isolate, and seasonings, wherein the seasonings include butter, soybean oil, dried chili powder, salt, white sugar, garlic powder, monosodium glutamate, Sichuan peppercorns, star anise, cinnamon, and white sesame seeds.

[0007] Preferably, the beef is fresh beef hind leg meat.

[0008] Preferably, the soy protein isolate is prepared by the following steps: S1: Using defatted soybean meal as raw material, the defatted soybean meal is mixed with an alkaline solution, and the protein is dissolved in the alkaline solution by stirring. Then, the alkaline solution containing dissolved protein is separated from the insoluble residue by centrifugation. S2: Add an acidic solution to the alkaline solution obtained from the separation to adjust the pH value to the isoelectric point of the protein, so that the protein precipitates. S3: The precipitated protein is washed and neutralized multiple times. The neutralized protein solution is then concentrated and freeze-dried to obtain soy protein isolate freeze-dried powder. S4: Mix the freeze-dried soy protein isolate powder with water and stir until homogeneous to form a protein solution; S5: The protein solution is subjected to fibrosis treatment using ultrasonic-assisted enzymatic hydrolysis technology to form a fibrous structure of soy protein isolate. The fibrous protein solution is then extruded into filaments through an extruder and dried to form soy protein isolate filaments.

[0009] Preferably, in step S1, the alkaline solution is a sodium hydroxide solution; in step S2, the acidic solution is a hydrochloric acid solution.

[0010] Preferably, step S3 includes a step of sieving the freeze-dried powder after freeze-drying.

[0011] Preferably, in step S4, the soy protein isolate freeze-dried powder is mixed with water at a mass ratio of 1:10; in step S5, the moisture content is dried to 20-25% during the drying process.

[0012] On the other hand, a method for preparing beef shreds based on soy protein isolate as described in any of the above-mentioned methods is also provided, comprising the following steps: S1': Pre-treat the beef to obtain pre-treated beef strips; S2': Mix the pre-treated shredded beef with the soy protein isolate, then add the seasonings and stir-fry. S3': Cool the stir-fried beef strips to room temperature, then package, vacuum-seal, and seal them to obtain the beef strips based on soy protein isolate.

[0013] Preferably, in step S1', the pretreatment includes washing the beef, removing excess fat and tendons, and cutting it into beef strips; frying the beef strips in oil until golden brown, removing them, and then degreasing them to obtain the pretreated beef strips.

[0014] Preferably, some of the seasonings are prepared before step S1', specifically including the following sub-steps: Remove the butter and soybean oil, then heat them to 120-130℃, add Sichuan peppercorns, star anise, and cinnamon, and fry until golden brown to obtain a mixed oil; Heat the mixed oil to 180-200℃, then pour it into dried chili powder in three batches, and finally add white sesame seeds. Let it stand for more than 12 hours to obtain a special seasoning. In step S2', when adding the seasonings for stir-frying, first add the special seasonings for stir-frying, then add salt, white sugar, and garlic powder for stir-frying, and finally add MSG for stir-frying and serve.

[0015] As a preferred method, pour in one-third of the oil the first time, half of the remaining oil the second time, and the remaining oil the third time.

[0016] The beneficial effects of this invention are: This invention provides a healthier beef product that is more in line with the concept of green and sustainable development. Detailed Implementation

[0017] The present invention will be further described below with reference to embodiments. It should be noted that, unless otherwise specified, the embodiments and technical features described in this application can be combined with each other. It should also be pointed out that, unless otherwise specified, all technical and scientific terms used in this application have the same meaning as commonly understood by one of ordinary skill in the art to which this application pertains. The terms "comprising" or "including" and similar words used in this invention refer to elements or objects preceding the word that encompass the elements or objects listed following the word and their equivalents, without excluding other elements or objects.

[0018] On one hand, the present invention provides a beef shred based on soy protein isolate, comprising beef, water, soy protein isolate, and seasonings, wherein the seasonings include butter, soybean oil, dried chili powder, salt, white sugar, garlic powder, monosodium glutamate, Sichuan peppercorns, star anise, cinnamon, and white sesame seeds.

[0019] In this invention, soy protein isolate is incorporated due to its excellent properties and health benefits. Firstly, its nutritional value: soy protein isolate is a high-purity protein extracted from soybeans, with a protein content greater than 90%, containing nearly 20 amino acids, including essential amino acids. Furthermore, soy protein isolate is a high-quality plant-based protein source, rich in various vitamins and minerals such as calcium, iron, and zinc, providing the nutrients needed by the human body. In addition, the isoflavones in soy protein isolate have antioxidant and anti-inflammatory effects, which can enhance the body's immunity.

[0020] Secondly, there's the matter of processing performance: soy protein isolate has excellent processing properties and is suitable for various food processing methods. It can be added directly to ingredients in dry powder form, typically at a concentration of 2%-6%; it can also be mixed with water to form a paste, at a concentration of 10%-30%. Furthermore, soy protein isolate can be mixed with water and oil to form an emulsion, also at a concentration of 10%-30%. In meat processing, soy protein isolate can be mixed with water and seasonings and injected into the meat to retain moisture and tenderize it, at a concentration of approximately 3%-5%.

[0021] Finally, let's consider the physicochemical properties: Soy protein isolate's physicochemical properties include its molecular structure and functional characteristics. Soy protein isolate is mainly composed of soy globulins, including 11S and 7S globulins. Its molecular structure is stabilized through electrostatic and hydrophobic interactions and disulfide bonds, but high-pressure homogenization can alter its secondary structure, increasing surface negative charge and improving its solubility in water. High-pressure homogenization can also enhance the enzymatic sensitivity and antioxidant activity of soy protein isolate. Therefore, adding soy protein isolate to beef shreds not only improves the nutritional value of the beef but also allows consumers to enjoy healthier beef products.

[0022] In one specific embodiment, the beef is fresh beef hind leg meat.

[0023] In one specific embodiment, the soy protein isolate is prepared by the following steps: S1: Using defatted soybean meal as raw material, the defatted soybean meal is mixed with an alkaline solution, and the protein is dissolved in the alkaline solution by stirring. Then, the alkaline solution containing dissolved protein is separated from the insoluble residue by centrifugation. S2: Add an acidic solution to the alkaline solution obtained from the separation to adjust the pH value to the isoelectric point of the protein, so that the protein precipitates. In this step, the pH value is adjusted to the isoelectric point of the protein, at which point the protein has the lowest solubility and is more likely to precipitate. S3: The precipitated protein is washed and neutralized multiple times. The neutralized protein solution is then concentrated and freeze-dried to obtain soy protein isolate freeze-dried powder. S4: Mix the freeze-dried soy protein isolate powder with water and stir until homogeneous to form a protein solution; S5: The protein solution is subjected to fibrosis treatment using ultrasound-assisted enzymatic hydrolysis technology, causing the soy protein isolate to form a fibrous structure. The fibrous protein solution is then extruded into filaments using an extruder, followed by drying to form soy protein isolate filaments. In this step, the synergistic effect of ultrasound and enzymatic hydrolysis accelerates the aggregation and cross-linking of protein molecules, resulting in a finer fibrous structure.

[0024] In the above embodiments, defatted soybean meal is first made into freeze-dried soy protein isolate powder, which can further improve the purity of soy protein and meet consumers' demand for high protein. Making freeze-dried powder also helps the standardization and consistency of products. By controlling the conditions in the extraction and drying process, it can be ensured that the composition, activity and functional characteristics of each batch of products are consistent, which is crucial for large-scale production and quality control. It is also convenient for subsequent processing and application. Soy protein in freeze-dried powder form is easier to dissolve and re-formulate, which is convenient for subsequent processing into various food or pharmaceutical products. In addition, freeze-dried powder can also be mixed with other ingredients to make composite products, broadening its application range. Next, in the production of soy protein, the present invention adopts ultrasonic-assisted enzymatic hydrolysis technology. Ultrasonic technology can not only improve the extraction rate, but also optimize the functional characteristics of protein, such as gelation and emulsification, which has been confirmed by Zhu Jianhua et al. ([1] Zhu Jianhua, Yang Xiaoquan, Xiong Jian. Effect of ultrasonic treatment on the thermo-gel functional properties of soy protein isolate [J]. Journal of Food and Biotechnology, 2006, (01): 15-20.). Ultrasonic technology is more energy-efficient and economical, which is in line with the current green and sustainable development concept. Furthermore, ultrasound is a physical modification method that does not introduce exogenous substances, ensuring food safety. The mild reaction conditions also reduce nutrient loss, better meeting consumers' demands for healthy food. Therefore, ultrasound-assisted enzymatic hydrolysis technology, in the production of soy protein isolate beef floss, significantly overcomes the limitations of traditional methods by improving fiberization efficiency, optimizing product structure, and enhancing functional properties. Its high efficiency, energy saving, and environmental friendliness, along with its efficient resource utilization and waste reduction, fully align with the concept of green and sustainable development. This technology not only improves product quality and production efficiency but also provides strong support for the green transformation of the food industry.

[0025] In one specific embodiment, in step S1, the alkaline solution is a sodium hydroxide solution; in step S2, the acidic solution is a hydrochloric acid solution.

[0026] In one specific embodiment, step S3 further includes sieving the freeze-dried powder after freeze-drying.

[0027] In one specific embodiment, in step S4, the soy protein isolate freeze-dried powder is mixed with water at a mass ratio of 1:10; in step S5, during the drying process, the moisture content is dried to 20-25%.

[0028] On the other hand, the present invention also provides a method for preparing beef shreds based on soy protein isolate as described in any one of the above claims, comprising the following steps: S1': Pre-treat the beef to obtain pre-treated beef strips; S2': Mix the pre-treated shredded beef with the soy protein isolate, then add the seasonings and stir-fry. S3': Cool the stir-fried beef strips to room temperature, then package, vacuum-seal, and seal them to obtain the beef strips based on soy protein isolate.

[0029] In one specific embodiment, step S1', the pretreatment includes washing the beef, removing excess fat and tendons, and cutting it into beef strips; frying the beef strips in oil until golden brown, then removing them and performing a degreasing process to obtain the pretreated beef strips. Optionally, the oil temperature is 140°C. In this embodiment, the degreasing process reduces the oil content.

[0030] Alternatively, a shredder can be used to cut the beef into uniform shreds. The two sets of cross blades on the upper and lower sides of the shredder can precisely cut the beef without damaging the beef fiber tissue, resulting in a smooth and fresh cut surface.

[0031] In one specific embodiment, before performing step S1', a portion of the seasonings is prepared, specifically including the following sub-steps: Remove the butter and soybean oil, then heat them to 120-130℃, add Sichuan peppercorns, star anise, and cinnamon, and fry until golden brown to obtain a mixed oil; Heat the mixed oil to 180-200℃, then pour it into the dried chili powder in three batches, and finally add white sesame seeds. Let it stand for more than 12 hours to obtain a special seasoning. Optionally, pour one-third of the oil in the first batch, half of the remaining oil in the second batch, and the remaining oil in the third batch. In step S2', when adding the seasonings for stir-frying, first add the special seasonings for stir-frying, then add salt, white sugar, and garlic powder for stir-frying, and finally add MSG for stir-frying and serve.

[0032] In one specific embodiment, a type of beef shreds based on soy protein isolate is prepared through the following steps: (1) Pre-treatment of beef Wash a large piece of fresh beef hind leg thoroughly to remove excess fat and tendons. Use a shredder to cut the beef into even strips. Then, fry the beef strips in oil at 140°C until golden brown. Remove them and degrease them before using.

[0033] (2) Preparation of soybean protein isolate fibers Using defatted soybean meal as raw material, the defatted soybean meal is mixed with an alkaline solution (sodium hydroxide solution). The protein is dissolved in the alkaline solution by stirring, and then centrifuged to separate the protein-dissolved alkaline solution from the insoluble residue. An acidic solution (hydrochloric acid) is added to the separated alkaline solution to adjust the pH to near the isoelectric point of the protein, causing the protein to precipitate. The precipitated protein is washed multiple times to remove residual alkaline solution and impurities. After washing, the protein is neutralized with a neutral or near-neutral solution to adjust its pH to a suitable range. The neutralized protein solution is concentrated to increase the protein concentration. The concentrated protein solution is freeze-dried into a dry powder, and then sieved to remove excessively large or small particles, obtaining a qualified soy protein isolate freeze-dried powder. The soy protein isolate freeze-dried powder is mixed with water at a mass ratio of 1:10 and stirred evenly to form a protein solution. Ultrasonic-assisted enzymatic hydrolysis technology is used to treat the protein solution into a fibrous structure similar to meat, causing the soy protein isolate to form a meat-like fibrous structure. The fibroinated protein solution is then extruded into filaments using an extruder, and then dried to reduce its moisture content to 20-25%, forming soy protein isolate filaments.

[0034] (3) Preparation of special seasonings Take out 1-2 kg of butter and soybean oil. Heat the oil to 120-130℃, add 6-9g of Sichuan peppercorns, 4-5g of star anise, and 3-4g of cinnamon, and fry until golden brown. Remove and set aside. Grind 40-50g of dried chili peppers into chili powder. Then, raise the oil temperature to 180-200℃ and pour the powder into the chili powder in three batches. First, pour in 1 / 3 of the oil and stir quickly to ensure even heating of the chili peppers. Second, pour in half of the remaining oil and continue stirring. Third, pour in the remaining oil and add 20-30g of white sesame seeds. Stir constantly throughout this process to prevent localized overheating. Let the fried chili oil stand for at least 12 hours to allow the spices and chili flavors to fully meld.

[0035] (4) Stir-fry Mix the pre-treated shredded beef with soy protein isolate in a 1:3 ratio, add special seasonings, and stir-fry to fully blend the flavors. During the stir-frying process, gradually add 20-30g of salt, 18-20g of white sugar, and 12-15g of garlic powder, and continue to stir-fry evenly. Finally, add 18-22g of MSG, stir-fry quickly, and remove from heat.

[0036] (5) Post-processing The stir-fried soy protein-isolated beef strips are cooled at a low temperature for 24 hours until they reach room temperature. The cooled beef strips are then packaged, vacuum-sealed, and sealed to ensure product hygiene and safety. Finally, the packaged products are sterilized in an autoclave to extend their shelf life.

[0037] The above description is merely a representative embodiment of the present invention and is not intended to limit the present invention in any way. Any embodiment made by those skilled in the art without departing from the scope of the present invention and utilizing the disclosed technical content is an equivalent embodiment of the present invention. Any simple modifications, equivalent changes and modifications made to the above embodiments based on the technical essence of the present invention without departing from the scope of the present invention shall still fall within the scope of the present invention.

Claims

1. A type of beef shreds based on soy protein isolate, characterized in that, It includes beef, water, soy protein isolate, and seasonings, including butter, soybean oil, dried chili powder, salt, white sugar, garlic powder, monosodium glutamate, Sichuan peppercorns, star anise, cinnamon, and white sesame seeds.

2. The beef shreds based on soy protein isolate according to claim 1, characterized in that, The beef used is fresh beef hind leg.

3. The beef shreds based on soy protein isolate according to claim 1, characterized in that, The soy protein isolate is prepared by the following steps: S1: Using defatted soybean meal as raw material, the defatted soybean meal is mixed with an alkaline solution, and the protein is dissolved in the alkaline solution by stirring. Then, the alkaline solution containing dissolved protein is separated from the insoluble residue by centrifugation. S2: Add an acidic solution to the alkaline solution obtained from the separation to adjust the pH value to the isoelectric point of the protein, so that the protein precipitates. S3: The precipitated protein is washed and neutralized multiple times. The neutralized protein solution is then concentrated and freeze-dried to obtain soy protein isolate freeze-dried powder. S4: Mix the freeze-dried soy protein isolate powder with water and stir until homogeneous to form a protein solution; S5: The protein solution is subjected to fibrosis treatment using ultrasonic-assisted enzymatic hydrolysis technology to form a fibrous structure of soy protein isolate. The fibrous protein solution is then extruded into filaments through an extruder and dried to form soy protein isolate filaments.

4. The beef shreds based on soy protein isolate according to claim 3, characterized in that, In step S1, the alkaline solution is a sodium hydroxide solution; in step S2, the acidic solution is a hydrochloric acid solution.

5. The beef shreds based on soy protein isolate according to claim 3, characterized in that, Step S3 includes a step of sieving the freeze-dried powder after freeze-drying.

6. The beef shreds based on soy protein isolate according to any one of claims 3-5, characterized in that, In step S4, the soy protein isolate freeze-dried powder is mixed with water at a mass ratio of 1:10; in step S5, the moisture content is dried to 20-25% during the drying process.

7. The method for preparing beef shreds based on soy protein isolate as described in any one of claims 1-6, characterized in that, Includes the following steps: S1': Pre-treat the beef to obtain pre-treated beef strips; S2': Mix the pre-treated shredded beef with the soy protein isolate, then add the seasonings and stir-fry. S3': Cool the stir-fried beef strips to room temperature, then package, vacuum-seal, and seal them to obtain the beef strips based on soy protein isolate.

8. The method for preparing beef shreds based on soy protein isolate according to claim 7, characterized in that, In step S1', the pretreatment includes washing the beef, removing excess fat and tendons, and cutting it into beef strips; The shredded beef is fried in oil until golden brown, then removed and degreased to obtain the pre-treated shredded beef.

9. The method for preparing beef shreds based on soy protein isolate according to claim 7, characterized in that, Before proceeding to step S1', some of the seasonings are prepared, specifically including the following sub-steps: Remove the butter and soybean oil, then heat them to 120-130℃, add Sichuan peppercorns, star anise, and cinnamon, and fry until golden brown to obtain a mixed oil; Heat the mixed oil to 180-200℃, then pour it into dried chili powder in three batches, and finally add white sesame seeds. Let it stand for more than 12 hours to obtain a special seasoning. In step S2', when adding the seasonings for stir-frying, first add the special seasonings for stir-frying, then add salt, white sugar, and garlic powder for stir-frying, and finally add MSG for stir-frying and serve.

10. The method for preparing beef shreds based on soy protein isolate according to claim 9, characterized in that, Pour in one-third of the oil the first time, half of the remaining oil the second time, and the remaining oil the third time.