A protein meat-based chip and a method of preparing the same

Abstract

This invention discloses a protein-based meat-flavored crisp and its preparation method, belonging to the field of meat snack food processing technology. The protein-based meat-flavored crisp of this invention is made from a protein material mainly composed of minced meat as the base, through molding and dehydration treatment. It is a sheet-like product with a porous structure, and the mass proportion of minced meat in the protein material is not less than 60%. This invention uses meat protein as the main component, eliminating the need for adding large amounts of starch or grain fillers, ensuring the meat properties and protein supply base. It achieves a stable porous structure and crispy texture without frying, avoiding the introduction of excess fat and retaining the core nutrients of meat.

Description

Technical Field

[0001] This invention belongs to the field of meat snack food processing technology, specifically relating to a protein-based meat crisp and its preparation method. Background Technology

[0002] This invention belongs to the field of meat snack food processing technology, specifically relating to a protein-based meat crisp and its preparation method. Background: With the increasing popularity of healthy eating concepts, consumer demand for high-protein, low-fat snack foods continues to rise. Meat products, naturally rich in high-quality protein, are gradually becoming an important development direction in the healthy snack market. Currently, meat snack foods on the market mainly cover categories such as dried meat, meat jerky, and fried meat snacks. However, existing meat snack foods generally have many shortcomings: traditional meat snacks often rely on frying or high-fat processing methods to obtain a crispy texture, resulting in high fat content, making it difficult to meet the needs of a healthy diet; some products require the addition of a high proportion of starch or grain fillers to ensure shape retention and crispy texture, thereby reducing the protein content; in high-meat-content systems, due to the relatively dense structure of meat protein, structural collapse, hardening, or a dense texture easily occur during dehydration, making it difficult to form a stable crispy structure. Therefore, how to maintain a high meat content and high protein level while achieving good shape retention and crispy texture has become a pressing technical problem to be solved in the current meat snack food processing field. Summary of the Invention

[0003] This specification provides one or more embodiments of a protein-based meat-based crisp, which is made from a protein material mainly composed of minced meat as the base material through molding and dehydration treatment. The protein-based meat-based crisp is a sheet-like product with a porous structure. During the non-fried dehydration process, the protein material forms a stable porous structure through the synergistic effect of water migration and protein solidification. The minced meat as the base material accounts for not less than 60% of the mass of the protein material.

[0004] In some embodiments, the meat paste base in the protein feed accounts for no less than 75% by weight.

[0005] In some embodiments, the meat paste base in the protein feed accounts for no less than 85% by mass.

[0006] In some embodiments, the meat paste base in the protein feed accounts for no less than 90% by mass.

[0007] In some embodiments, the protein feed may also selectively include one or more of plant protein components, protein enhancement components, and structure regulation components.

[0008] In some embodiments, the plant protein component is one or more legume proteins.

[0009] In some embodiments, the structure-modifying components include food-grade leavening agents and / or pH adjusters.

[0010] In some embodiments, the thickness of the sheet article is 0.1-2 mm.

[0011] In some embodiments, the pore size of the porous structure is 50-1000 μm.

[0012] In some embodiments, the protein-based crisps are non-fried products.

[0013] In some embodiments, the protein content of the protein-based crisps is 35-80g / 100g.

[0014] This specification also provides one or more embodiments of a method for preparing protein-based meat chips, comprising the following steps: S1. Pre-treat meat raw materials to obtain minced meat base material; S2. The minced meat base material is mixed alone or with optional auxiliary materials to form a protein material; S3. The protein material is formed into a sheet blank; S4. Dehydrate the sheet material to form a porous structure; S5. Cool and package to obtain protein meat-based crisps.

[0015] In some embodiments, the optional excipients in step S2 include one or more of plant protein components, protein enhancement components, and structure regulation components.

[0016] In some embodiments, the dehydration process in step S4 includes one or more of hot air drying, microwave treatment, vacuum drying, and far-infrared drying.

[0017] In some embodiments, the thickness of the sheet blank is 0.1-2 mm.

[0018] In some embodiments, during the dehydration process, the protein material forms a porous structure under the action of moisture migration and solidification, thereby obtaining a crispy texture.

[0019] Beneficial effects 1. The proportion of minced meat base is not less than 60%, with meat protein as the core, without the need for a large amount of starch and grain fillers, thus ensuring the meat properties and protein supply of the product from the raw materials.

[0020] 2. The sheet-like protein feed is dehydrated to form a stable porous structure, achieving a crispy texture without frying, reducing excess fat intake, and retaining the core nutrients of meat.

[0021] 3. The thickness of sheet products is controlled between 0.1-2mm to balance the yield of finished products and the uniformity of dehydration, ensuring a crispy texture and chewiness.

[0022] 4. The porous structure has a pore size controlled between 50-1000μm, which is suitable for the solidification characteristics of meat-based proteins, and balances morphological stability with a suitable crispy texture.

[0023] 5. The product is a non-fried product, which can control the fat content and avoid the problems of protein denaturation, flavor loss and harmful by-products caused by frying, while retaining high protein nutrition.

[0024] 6. The protein content is set at 35-80g / 100g to balance high nutrition, crispy texture and meat flavor, and avoid diluting the meat properties with filler ingredients.

[0025] 7. Non-fried physical dehydration and forming of porous structure avoids the problem of external oils from frying and solves the problems of dehydration collapse and hardening of high-meat systems. Detailed Implementation

[0026] This specification provides one or more embodiments of a protein-based meat-based crisp, which is made from a protein material mainly composed of minced meat as the base material through molding and dehydration treatment. The protein-based meat-based crisp is a sheet-like product with a porous structure. During the non-fried dehydration process, the protein material forms a stable porous structure through the synergistic effect of water migration and protein solidification. The minced meat as the base material accounts for not less than 60% of the mass of the protein material.

[0027] Using minced meat as the base material with a weight ratio of no less than 60% as the main body of the protein feed ensures that the protein system of the feed is mainly composed of meat-derived protein. There is no need to add a large amount of starch or grain fillers to adjust the system composition, thus guaranteeing the meat properties and protein supply basis of the final product from the raw material level.

[0028] Pre-forming the protein material into sheets provides a uniform morphological basis for the subsequent dehydration process, ensuring that the dehydration process in different areas of the protein material remains relatively synchronized, and avoiding uneven structural shrinkage caused by localized dehydration that is too fast or too slow.

[0029] When the formed sheet protein material is dehydrated, the water inside the protein material gradually migrates and overflows outward. The continuous protein network formed by the meat base material, which accounts for no less than 60%, will gradually cross-link and solidify as the water is lost. The gaps left after the water migrates and overflows are supported and fixed by the solidified protein network, eventually forming a stable porous structure.

[0030] This porous sheet-like structure, supported by a continuous network of meat proteins, avoids the structural collapse and hardening issues commonly seen in high-meat-content systems after dehydration. It eliminates the need for frying to introduce oil and achieve a crispy texture, thus preventing the introduction of excess fat from a processing perspective while preserving the core nutritional attributes of the meat raw material.

[0031] In some embodiments, the meat paste base in the protein feed accounts for no less than 75% by weight.

[0032] When the meat base content in the protein feed is not less than 75%, the proportion of meat-derived protein in the entire protein system is further increased, which can form a stronger and more continuous meat protein network structure. During the subsequent dehydration process, the gaps left after water migration and overflow can be more stably supported by this high-strength continuous protein network, further reducing the probability of structural collapse and uneven local shrinkage. Even if the amount of structure-regulating additives is reduced, a regular porous structure can still be maintained. At the same time, a higher proportion of meat base can further enhance the meat flavor of the product, increase the proportion of high-quality animal-derived protein, reduce the introduction of non-meat additives, make the meat attributes of the product more prominent, and the final product has a better uniform crispy texture, which is more in line with the consumer demand for high meat content and less additives.

[0033] In some embodiments, the meat-based material in the protein feed comprises at least 85% by weight. In some embodiments, the meat-based material in the protein feed comprises at least 90% by weight.

[0034] In some embodiments, the meat base material accounts for no less than 90% of the protein feed. At this point, animal-derived meat protein dominates the entire protein system, and the density, continuity, and supporting strength of the formed meat protein network structure are further improved. During the subsequent dehydration process, the pores left after water migration and overflow can be stably supported by this high-strength protein network, significantly reducing the problems of structural collapse and uneven local shrinkage. In some embodiments, a relatively regular porous structure can be maintained without adding structure-regulating additives. At the same time, the high proportion of meat base material can retain the original flavor of meat to a certain extent, minimizing the flavor interference from non-meat additives. The higher proportion of high-quality animal-derived protein is suitable for consumers who pursue extremely high meat content and minimal additives. The finished product has a better uniformity of crispy texture and a more direct and pure release of meat aroma.

[0035] In some embodiments, the protein feed may also selectively include one or more of plant protein components, protein enhancement components, and structure regulation components.

[0036] Provided that the proportion of minced meat base meets the requirements, one or more of the following components can be selectively added to the protein feed according to the actual product development needs: plant protein components, protein enhancement components, and structure adjustment components. This will not destroy the core position of meat protein as the main body of the system. It can still form a stable porous structure after dehydration by relying on the support of the meat protein network. At the same time, it expands the adjustment space of the product and solves the problem that a single minced meat base is difficult to adapt to diversified consumer needs.

[0037] When plant protein components are added, plant proteins can cross-link with meat protein molecules, filling local gaps in the meat protein network and further improving the density and support strength of the overall protein network. At the same time, the amino acid composition of the finished product can be adjusted to optimize the nutritional structure. Raw material costs can also be adjusted within a controllable range to meet the needs of different consumer markets.

[0038] When protein-enhancing components are added, cross-linking reactions between protein molecules can be further promoted, the overall structural strength of the protein network can be improved, the risk of structural collapse during water migration during dehydration can be reduced, and the protein content of the finished product can be directly increased, making it suitable for consumer scenarios with higher requirements for protein nutrition.

[0039] When adding structure-regulating components, the rheological properties of the protein feed and the protein solidification rate and water migration path during the dehydration process can be controlled, which helps the meat protein network to better fix the pores left after water overflow. In processing scenarios where the proportion of minced meat base is relatively low, it can reduce the problems of uneven structural shrinkage and irregular pores. The pore size distribution of the porous structure can also be adjusted as needed to achieve directional control of the crispy texture.

[0040] All three types of components mentioned above do not need to be added. One type can be added individually, or multiple types can be added in combination, depending on actual needs. For example, when optimizing both nutritional structure and structural stability, plant protein components and structural adjustment components can be added simultaneously. When only increasing protein content is required, only protein-enhancing components can be added. Unnecessary excipients are unnecessary, avoiding interference from non-meat excipients on the meat flavor of the product. This approach covers diverse product development needs and flexibly adapts to different consumer preferences, maximizing the adaptability of the technical solution while ensuring the core attributes of meat-based crisps. When the proportion of minced meat base is sufficiently high, it is also possible to omit any of the above components and prepare protein feed solely from the minced meat base to meet processing and finished product requirements, aligning with the consumer demand for minimal additives.

[0041] In some embodiments, the plant protein component is one or more legume proteins.

[0042] When the added plant protein component is one or more legume proteins, the surface of legume protein molecules has a large number of active functional groups that can participate in cross-linking reactions. These functional groups can form stable cross-linking interaction structures with meat protein molecules through hydrogen bonds, hydrophobic interactions, and disulfide bonds. This precisely fills the local gaps in the meat protein network, further improving the density and support strength of the overall protein network and reducing the risk of structural collapse caused by water migration during dehydration. At the same time, the amino acid composition of legume protein is naturally complementary to that of meat protein, which can adjust the protein amino acid ratio of the finished product and optimize the nutritional structure of the product. Furthermore, legume protein has a mild flavor without obvious off-flavors and will not overly mask the meat flavor of the product. It also allows for the adjustment of raw material costs within a controllable range, adapting to the needs of different consumer markets.

[0043] In some embodiments, the structure-modifying components include food-grade leavening agents and / or pH adjusters.

[0044] When food-grade leavening agents are added to protein feed, during the heating stage of protein feed dehydration, the food-grade leavening agents will gradually react and release gas. At this time, the protein network has not yet been completely solidified. The released gas will form a large number of uniform microbubble nuclei in the protein matrix. As water continues to migrate out of the protein system during the dehydration process, the bubble nuclei gradually expand along the path of water migration. After the protein molecules are completely solidified by heat, these bubble structures are fixed in the protein system, thereby helping to form a uniform porous structure and avoiding the problem of firm texture and hard mouthfeel caused by rapid shrinkage and stacking of protein in high meat content systems.

[0045] When a pH adjuster is added to the protein feed, it can adjust the overall pH value of the protein feed, change the surface charge distribution of meat protein molecules, and optimize the cross-linking reaction activity of protein molecules. This can prevent protein molecules from excessively aggregating to form an overly dense rigid structure, and can also moderately improve the overall support strength of the protein network, reduce the risk of structural collapse caused by water migration during dehydration, and ensure the stable formation of porous structures.

[0046] When food-grade leavening agents and pH adjusters are added simultaneously, the cross-linking rhythm of the protein system adjusted by the pH adjuster is more compatible with the gas production rhythm of the leavening agent. This ensures that the gas released by the leavening agent can be successfully retained in the uncured protein network and form uniform pores, while avoiding the problem of excessively large pores and fragile overall structure caused by excessively rapid gas production by the leavening agent. This further improves the uniformity and stability of the porous structure, resulting in a more uniform crisp texture in the final product.

[0047] In some embodiments, the thickness of the sheet article is 0.1-2 mm.

[0048] In some embodiments, the thickness of the sheet product is 0.1-2 mm. This thickness range avoids the problems of easy breakage and reduced yield of sheet structures during molding, transportation and dehydration when the thickness is too small. It also avoids the defects of premature surface curing and water locking caused by uneven internal and external dehydration rates when the thickness is too large. This allows the internal and external moisture of the sheet material to migrate out synchronously and stably during the dehydration process, adapting to the curing rhythm of the protein system to form a uniform porous structure. At the same time, it ensures that the finished product has a suitable crispy texture and moderate chewiness, taking into account both processing feasibility and eating experience.

[0049] In some embodiments, the pore size of the porous structure is 50-1000 μm.

[0050] In some embodiments, the pore size of the porous structure is 50-1000 μm.

[0051] When the pore size is less than 50μm, the pore space formed by protein solidification is too narrow. On the one hand, it will make the overall structure of the finished product too dense and unable to achieve the expected crispy texture. On the other hand, it will hinder the migration path of internal water to the outside during the dehydration process, prolong the dehydration time, and may even result in the surface being completely solidified but free water still being locked inside the pores, which is not conducive to the long-term storage of the finished product.

[0052] When the pore size is higher than 1000μm, the proportion of the pore support skeleton formed after the protein system solidifies is too low and the structural strength is insufficient. This not only makes the sheet products prone to breakage during processing, transportation, subsequent packaging and shipping, reducing the qualification rate of the finished product, but also makes the crispness of the finished product too loose and lacks a proper chewy texture. At the same time, the excessively large pores will cause the product to quickly absorb saliva in the mouth when eating, resulting in a short retention time of the crispy texture and affecting the eating experience.

[0053] By controlling the pore size within the range of 50-1000μm, it can adapt to the solidification characteristics of protein systems based on minced meat. During the dehydration process, as water migrates out simultaneously, the skeleton formed by the cross-linking of protein molecules can stably support the pore structure. This prevents the texture from becoming hard due to an overly dense skeleton arrangement, and also prevents structural collapse and pore deformation due to insufficient skeleton support. As a result, the finished product can maintain a stable sheet shape and present a uniform and suitable crispy texture, while taking into account both processing feasibility and eating experience.

[0054] In some embodiments, the protein-based crisps are non-fried products.

[0055] In this embodiment, the protein-based meat chips are non-fried products. The stable crispy texture can be achieved by relying on the porous structure formed by dehydration. There is no need to complete the product dehydration and texture control through frying. This completely avoids the problem of a large amount of oil seeping into the internal pores of the product during frying. It will not introduce excess exogenous fat, effectively control the fat content of the product, meet the development needs of healthy snack foods, and will not cause excessive denaturation of the protein in the minced meat base due to the high temperature of frying, loss of original meat flavor or generation of harmful by-products. While ensuring the eating experience, it fully preserves the high protein nutritional properties of the meat-based product itself.

[0056] In some embodiments, the protein content of the protein-based crisps is 35-80g / 100g.

[0057] In this embodiment, the protein content of the meat-based crisps is 35-80g / 100g. This content range relies on a main body proportion of no less than 60% minced meat base, combined with the nutritional supplementation of selectively added plant protein components and protein-enhancing components. At the same time, it avoids the problems of exogenous oil seeping in and diluting the protein content during frying, and excessive denaturation and loss of meat protein due to high temperature. This content range ensures that the product has high nutritional attributes with high-quality animal protein as the core, which meets the development needs of healthy high-protein snack foods. It also avoids the problem that the protein system will become too dense during dehydration due to an excessively high protein content, which would prevent the formation of a stable porous structure and affect the crispy taste. At the same time, it avoids the problem that when the protein content is too low, a large amount of starch and cereal filler needs to be added to maintain the shape, thereby diluting the original flavor of the meat base and reducing the meat properties of the product. It can achieve multiple balances of nutritional supply, taste performance and flavor preservation.

[0058] This specification also provides a method for preparing protein-meat-based crisps in one or more embodiments, comprising the following steps: S1, pretreating meat raw materials to obtain a meat paste base; S2, mixing the meat paste base alone or with optional auxiliary materials to form a protein material; S3, shaping the protein material into sheet blanks; S4, dehydrating the sheet blanks to form a porous structure; S5, cooling and packaging to obtain protein-meat-based crisps.

[0059] The process of pre-treating meat raw materials to obtain meat paste base material can destroy the original coarse fiber bundle structure of meat, so that meat protein can be fully dispersed and form a homogeneous and continuous paste matrix. This not only preserves the nutritional and flavor base of the meat itself, but also provides a uniform raw material base for the uniform mixing and stable shaping of subsequent protein materials, avoiding subsequent shaping defects or structural differences caused by uneven raw material texture.

[0060] The process of forming protein feed by mixing minced meat base alone or with optional auxiliary materials uses minced meat base as the core component of protein feed. The forming performance of protein feed can be maintained by relying on the viscosity of the minced meat itself. There is no need to add a large amount of starch or grain filler. This avoids the dilution of meat base flavor and protein content by filler from the raw material end. Optional auxiliary materials can be evenly dispersed in the continuous matrix formed by minced meat, meeting different product adjustment needs without destroying the overall stability of the protein system.

[0061] The process of molding protein material into sheet-like preforms involves shaping the protein material to form a continuous sheet-like structure. This provides a uniform pathway for water migration during the subsequent dehydration process, avoids local differences in dehydration rates caused by uneven preform shape, and ensures the uniformity of the subsequent porous structure formation.

[0062] During the dehydration process of sheet-like raw materials to form a porous structure, the moisture inside the sheet-like raw materials gradually migrates to the outside. At the same time, the protein components in the raw materials gradually solidify with the temperature changes during the dehydration process. The pores left inside the protein system during the moisture migration are supported and retained by the gradually solidified protein structure. This eliminates the need to rely on the oil to replace water in the frying process to form pores. It avoids the problems of exogenous oil penetration and excessive protein denaturation and loss caused by frying. It also solves the problems of excessive protein shrinkage, structural collapse, and hard texture that easily occur in high meat content systems during dehydration. Through the synergistic effect of moisture migration and protein solidification, a stable porous structure is directly formed, giving the product a crispy texture.

[0063] During the cooling and packaging process, the hot protein structure that has just completed dehydration is further stabilized and shaped during the cooling process, preventing the soft structure at high temperature from collapsing due to external pressure, maintaining the integrity of the porous structure, and the subsequent packaging can isolate external moisture and contaminants, ensuring the crispy taste and food safety of the finished product, and finally obtaining protein meat-based crisps with minced meat as the core.

[0064] In some embodiments, the optional excipients in step S2 include one or more of plant protein components, protein enhancement components, and structure regulation components.

[0065] When preparing protein feed, optional excipients include one or more of plant protein components, protein enhancement components, and structure-regulating components. These excipients can be uniformly dispersed in the continuous homogeneous slurry matrix formed by the minced meat base without compromising the overall stability of the protein system. Among them, plant protein components can enrich the protein source and further increase the protein content of the product, protein enhancement components can strengthen the structural strength of the protein system and avoid structural collapse caused by excessive protein shrinkage during subsequent processing, and structure-regulating components can adjust the physicochemical properties of the protein system and assist in the uniform formation of porous structures. Various excipients can be flexibly selected and combined according to product requirements, without diluting the original flavor and nutritional basis of the minced meat itself, and can also specifically improve the processing performance of the protein feed, the structural stability and taste of the finished product, and adapt to different product development needs.

[0066] In some embodiments, the dehydration process in step S4 includes one or more of hot air drying, microwave treatment, vacuum drying, and far-infrared drying.

[0067] In some embodiments, when dehydrating sheet-like raw materials, one or more of the following methods are employed: hot air drying, microwave treatment, vacuum drying, and far-infrared drying. These dehydration methods are all non-frying physical dehydration pathways, and the dehydration process can be controlled through different heat transfer and moisture migration mechanisms: hot air drying relies on flowing hot air to drive the uniform migration of surface and internal moisture; microwave treatment achieves synchronous dehydration inside and outside the raw material through polar molecular oscillation; vacuum drying lowers the boiling point of water evaporation under low pressure to avoid excessive thermal denaturation of meat proteins; and far-infrared drying improves the uniformity of dehydration by penetrating the interior of the raw material through thermal radiation. A single method or a combination thereof can be selected according to production needs. This can precisely control the matching degree between the moisture migration rate and the protein solidification process, avoid problems such as surface crusting and structural collapse caused by uneven dehydration, ensure the stable formation of a porous structure, and eliminate the need for frying with oil, thus preserving the original flavor of the minced meat, reducing the fat content of the product, and adapting to different industrial production conditions.

[0068] In some embodiments, the thickness of the sheet blank is 0.1-2 mm.

[0069] In this embodiment, the thickness of the sheet blank is controlled within the range of 0.1-2mm. This ensures that the protein material has sufficient structural support during the molding process, avoiding problems such as transfer, breakage, and wrinkles caused by an excessively thin blank. At the same time, it also avoids the problem of excessively thick blanks causing a large difference in the migration paths of internal and external moisture during subsequent dehydration, resulting in premature evaporation and solidification of surface moisture and the inability of internal moisture to migrate smoothly. This thickness range allows heat to be evenly transferred to the interior of the blank during dehydration, ensuring that the protein solidification process matches the rate of moisture migration, thereby stabilizing and forming a uniform porous structure. This not only ensures the crispy texture of the final crispy chip but also reduces the generation of defective products such as structural collapse and uneven texture, meeting the needs of continuous industrial production.

[0070] In some embodiments, during the dehydration process, the protein material forms a porous structure under the action of moisture migration and solidification, thereby obtaining a crispy texture.

[0071] After the sheet material with controlled thickness enters the dehydration process, under the action of uniform heat transfer, the free water inside the material begins to migrate from the inside to the outside to the surface and be discharged. At the same time, the meat protein and other optional protein components in the material gradually denature and cross-link as the temperature rises, and enter the structural solidification process.

[0072] Throughout the dehydration process, the rate of water migration is matched with the process of protein solidification. The pores left inside the preform after water migration are supported and shaped by the synchronously cross-linked and solidified protein structure, so there is no problem of pore collapse or structural compaction. As the dehydration process progresses, a continuous and uniform porous structure gradually forms inside the preform. The whole process does not rely on a large amount of starch or grain filler to maintain the structural shape, nor does it require the introduction of oil through frying to adjust the texture.

[0073] The resulting porous structure makes the overall texture of the finished chips more loose, allowing them to break evenly along the pores when subjected to force. This avoids the problem of hard texture and poor chewiness caused by the dense structure of traditional high-meat-content dehydrated products, giving the resulting protein-based chips an ideal crispy texture while retaining the product's high meat content and high protein nutritional properties.

[0074] The applicant declares that this invention describes a detailed process flow, but the invention is not limited to the above-described detailed process flow, that is, it does not mean that the invention must rely on the above-described detailed process flow to be implemented. Those skilled in the art should understand that any improvements to this invention, equivalent substitutions of raw materials for the product of this invention, additions of auxiliary components, and selection of specific methods, all fall within the protection and disclosure scope of this invention.

Claims

1. A protein-based meat-based crisp, characterized in that, The protein meat-based crisps are made from protein material with minced meat as the main component through molding and dehydration. The protein meat-based crisps are sheet-shaped products with a porous structure. During the non-fried dehydration process, the protein material forms a stable porous structure through the synergistic effect of water migration and protein solidification. The proportion of minced meat base in the protein feed shall not be less than 60%.

2. The protein-based meat-based crisps according to claim 1, characterized in that, The meat paste base in the protein feed shall account for no less than 75% of the total mass.

3. The protein-based meat-based crisps according to claim 1, characterized in that, The meat paste base in the protein feed shall account for no less than 85% of the total mass.

4. The protein-based meat-based crisps according to claim 1, characterized in that, The meat base material in the protein feed shall account for no less than 90% of the total mass.

5. The protein-based meat-based crisps according to any one of claims 1 to 4, characterized in that, The protein feed may also selectively include one or more of the following: plant protein components, protein enhancement components, and structure regulation components.

6. The protein-based meat-based crisps according to claim 4, characterized in that, The plant protein component is one or more of legume proteins.

7. The protein-based meat-based crisps according to claim 5, characterized in that, The structure-regulating components include food-grade leavening agents and / or pH adjusters.

8. The protein-based meat-based crisps according to any one of claims 1, characterized in that, The thickness of the sheet-like product is 0.1-2 mm.

9. The protein-based meat-based crisps according to any one of claims 1, characterized in that, The pore size of the porous structure is 50-1000 μm.

10. The protein-based meat-based crisps according to any one of claims 1, characterized in that, The protein-based meat chips are non-fried products.

11. The protein-based meat-based crisps according to any one of claims 1, characterized in that, The protein content of the protein-based crisps is 35-80g / 100g.

12. A method for preparing protein-based meat-based crisps, characterized in that, Includes the following steps: S1. Pre-treat meat raw materials to obtain minced meat base material; S2. The minced meat base material is mixed alone or with optional auxiliary materials to form a protein material; S3. The protein material is formed into a sheet blank; S4. Dehydrate the sheet material to form a porous structure; S5. Cool and package to obtain protein meat-based crisps.

13. The preparation method according to claim 12, characterized in that, The optional excipients in step S2 include one or more of plant protein components, protein enhancement components, and structure regulation components.

14. The preparation method according to claim 12 or 13, characterized in that, The dehydration process in step S4 includes one or more of the following: hot air drying, microwave treatment, vacuum drying, and far-infrared drying.

15. The preparation method according to any one of claims 12, characterized in that, The thickness of the sheet blank is 0.1-2 mm.

16. The preparation method according to any one of claims 12, characterized in that, During the dehydration process, the protein material forms a porous structure under the action of moisture migration and solidification, thereby obtaining a crispy texture.