Plant-based meat chunks and methods of making the same

Abstract

This invention discloses a plant-based meat block and its preparation method, belonging to the field of food processing. The plant-based meat block, by weight, is composed of 35-45 parts water, 25-35 parts textured protein, 8-13 parts egg white powder, 5-11 parts vegetable oil, 5-8 parts sugar, 4-7.5 parts TG enzyme, 1.5-2 parts gel-type soy protein isolate obtained from high-oleic soybeans, and seasonings. The preparation method includes steps such as soaking textured protein, frying at 165-175℃ for 6-8 min, braising at 55-65℃ for 30-40 min, mixing, settling at 3-5℃, steaming at 120℃ for 50 min, and sterilization. This invention, through a reasonable ratio of egg white powder and soy protein isolate and the introduction of TG enzyme for cross-linking, reduces the amount of exogenous additives. The resulting product has a firm structure, is not easily broken when cut, has a high similarity in taste to meat, and the processing technology is simple, facilitating industrial production.

Description

Technical Field

[0001] This invention belongs to the field of food processing, specifically the processing and application of soy protein isolate, and particularly relates to a plant-based meat block and its preparation method. Background Technology

[0002] Soy protein is a high-quality plant protein with a relatively complete amino acid composition. It is cholesterol-free and can be used as a substitute for meat protein, showing promising application prospects in the field of plant-based meat products. Among them, gel-type soy protein isolate, processed from high-oleic soybeans, has a high dry basis protein content and stable gelation properties, making it one of the commonly used functional ingredients in plant-based meat products.

[0003] Currently, there are relevant technical solutions for using plant protein in the processing of vegetarian meat chunks. Chinese patent document CN115530284 A discloses a plant-based whole meat product and its preparation method. It uses drinking water, plant protein, vegetable oil, polysaccharides, soybean lecithin, TG enzyme, and beet extract to prepare an emulsion, which is then combined with dry-process or wet-process textured protein and heated in a water bath followed by refrigeration to set, producing the plant-based whole meat product. However, this patent document uses an excessive amount of edible gum, making the product overly reliant on edible gum during the molding process. Furthermore, the molding process requires heating in a water bath followed by refrigeration, which is not conducive to industrial production. Chinese patent document CN 104041657, while using a soaking solution to increase the product's structure and prevent it from disintegrating, has a soaking solution whose main components are egg white powder and polysaccharides. This requires a long soaking time, significantly increasing the waste of the soaking solution and the cost of the product. Additionally, this patent document has shortcomings in equipment and its steps are cumbersome.

[0004] Therefore, it is necessary to provide a plant-based meat block with widely available raw materials, low additive usage, simple processing technology, easy industrial promotion, and a compact product structure with a high degree of similarity to meat in taste, as well as its preparation method. Summary of the Invention

[0005] To address the problems of poor formability, easy disintegration when cut, low similarity to real meat in taste, cumbersome processing technology, and high production cost of existing plant-based meat products, this invention provides a plant-based meat block and its preparation method, which achieves good formability while reducing the amount of additives used, and improves the product's structural compactness and taste simulation, making it easier for industrial production and promotion.

[0006] This invention is implemented through the following technical solutions: This invention provides a plant-based vegetarian meat block, which, by weight, is made from the following raw materials: 35-45 parts water, 25-35 parts textured protein, 8-13 parts egg white powder, 5-11 parts vegetable oil, 5-8 parts sugar, 4-7.5 parts TG enzyme, 1.5-2 parts soy protein isolate, 1.2-1.7 parts salt, 0.1-0.2 parts monosodium glutamate, 0.1-0.2 parts spices, 0.20-0.50 parts vegetarian beef flavoring, and 0.1 parts potassium sorbate.

[0007] Furthermore, the soy protein isolate is a gel-type soy protein isolate processed from high-oleic soybeans, with a dry protein content of ≥90%, and is of non-GMO origin.

[0008] Furthermore, the textured protein is one or a mixture of two of soybean textured protein and wheat textured protein; the egg white powder is a gel-type egg white powder; the vegetable oil is one or more of soybean salad oil, palm oil, and peanut oil; and the vegetarian beef flavor is a mixture of two or three of oil-based flavor, paste-based flavor, and powder-based flavor. The combination of multiple forms helps to create a richer flavor profile.

[0009] As a preferred embodiment, the amounts of each ingredient in the above-mentioned plant-based meat chunks are as follows: 40 parts water, 32 parts textured protein, 12 parts egg white powder, 10 parts vegetable oil, 6 parts sugar, 5 parts TG enzyme, 1.8 parts soy protein isolate, 1.5 parts salt, 0.2 parts monosodium glutamate, 0.2 parts spices, 0.4 parts vegetarian beef flavoring, and 0.1 parts potassium sorbate.

[0010] The present invention also provides a method for preparing the above-mentioned plant-based meat chunks, comprising the following steps: 1) Textured protein treatment: Soak textured protein in room temperature water for 8 hours or in warm water for 4 hours to fully absorb water, then dehydrate and drain to restore its elasticity and remove some of the beany smell.

[0011] 2) Frying: Fry the treated textured protein at 165-175℃ for 6-8 minutes. Frying allows the textured protein fiber structure to fully expand, forms a preliminary skeleton on the surface, and enhances the active sites on the protein surface, creating conditions for the cross-linking and binding of various components during subsequent mixing.

[0012] 3) Braising: The fried tissue protein is braised in a 55-65℃ braising broth for 30-40 minutes to impart color and basic flavor to the product. The braising broth, by weight, consists of the following ingredients: 92-95 parts water, 1.5-5 parts dark soy sauce, 1-4 parts sugar, 0.8-1.5 parts beef extract, 0.8-1.2 parts salt, 0.4-0.8 parts beef powder, and 0.2 parts potassium sorbate.

[0013] 4) Mixing: Mix the braised textured protein with egg white powder, soy protein isolate, TG enzyme, water, and seasonings until homogeneous. The egg white powder and soy protein isolate work synergistically, while the TG enzyme catalyzes cross-linking reactions between the protein components, jointly constructing the dense network structure of the product.

[0014] 5) Reaction molding: Place the mixture in a mold and compact it thoroughly. Let it stand overnight at 3-5℃ to allow the TG enzyme to fully catalyze the protein cross-linking reaction under low temperature conditions, ensuring the molding effect.

[0015] 6) Steaming: Steam at 120℃ for 50 minutes to solidify the protein and further enhance the product structure.

[0016] 7) After slicing and packaging, sterilize the product at a temperature of 110-125℃ for 15-30 minutes to ensure food safety and storage stability.

[0017] The beneficial effects of this invention are: In terms of raw material formulation, this invention uses gel-type soy protein isolate obtained from high-oleic soybeans in synergy with gel-type egg white powder, and introduces TG enzyme as a cross-linking catalyst to form a composite molding system of "plant protein-animal protein-enzymatic cross-linking". Compared with the existing technology that relies on a large amount of edible gum or polysaccharide to assist molding, this invention significantly reduces the amount of exogenous additives, while ensuring the stability of product molding. The formulation is simpler, the raw materials are widely available, and this helps to reduce production costs.

[0018] The plant-based meat block of this invention uses naturally extracted egg white powder as a molding agent, which ensures the product structure while increasing its nutritional properties. However, egg white is highly sensitive to parameters such as temperature, pH, and dosage. Too little egg white powder will result in an unstable product structure, while too much egg white powder will result in a brittle texture, easy shrinkage and cracking after heating, and a decrease in water retention. Therefore, the proportion of egg white powder added is crucial to the product structure.

[0019] By controlling the overall processing technology of the product, especially the degree of frying, braising time, and cooking conditions of the textured protein, frying and braising as a pretreatment before mixing can make the textured protein fiber structure expand and form a preliminary skeleton. At the same time, it can enhance the active sites on the protein surface, providing a better binding basis for the egg protein, TG enzyme, etc. added during subsequent mixing, enhancing the system compatibility, making the final product structure more compact, solving the problem of plant-based meat block shaping, and having low processing cost and easy promotion. Attached Figure Description

[0020] The accompanying drawings are provided to further explain the invention and form part of the specification. They are used together with the embodiments of the invention to explain the invention and do not constitute a limitation thereof. In the drawings: Figure 1 Image of the product prepared in Example 1; Figure 2 Image of the product prepared for Comparative Example 1; Figure 3 Image of the product prepared in Comparative Example 2; Figure 4 Image of the product prepared in Comparative Example 3; Figure 5 Image of the product prepared in Comparative Example 4; Figure 6 Image of the product prepared for Comparative Example 5. Detailed Implementation

[0021] The technical solution of the present invention will be further described in detail below with reference to specific embodiments, but the scope of protection of the present invention is not limited to the following embodiments.

[0022] Unless otherwise specified, all raw materials used in the following examples are food-grade raw materials; all soy protein isolates are gel-type soy protein isolates processed from high-oleic soybeans, with a dry basis protein content of ≥90% and are non-GMO; all egg white powders are gel-type egg white powders; and textured protein is a mixture of textured soy protein and textured wheat protein (mass ratio 1:1).

[0023] Example 1: Raw material formula (parts by weight): 40 parts water, 32 parts textured protein, 12 parts egg white powder, 10 parts vegetable oil (soybean salad oil), 6 parts sugar, 5 parts TG enzyme, 1.8 parts soy protein isolate, 1.5 parts salt, 0.2 parts monosodium glutamate, 0.2 parts spices, 0.4 parts vegetarian beef flavoring, and 0.1 parts potassium sorbate.

[0024] Braising ingredients: 94 parts water, 2 parts dark soy sauce, 1.5 parts sugar, 1 part beef extract, 0.9 parts salt, 0.5 parts beef powder, 0.2 parts potassium sorbate.

[0025] Preparation steps: 1) Tissue protein treatment: Soak the tissue protein in room temperature water for 8 hours to fully absorb water, then dehydrate and drain. 2) Deep-frying: Deep-fry the treated textured protein at 170℃ for 8 minutes. 3) Braising: Place the fried tissue protein in the above braising liquid and braise at 60℃ for 40 min; 4) Mixing: Thoroughly mix the braised textured protein with egg white powder, soy protein isolate, TG enzyme, water and seasonings; 5) Reaction molding: Place the mixture in a mold and compact it thoroughly, then let it stand at 4℃ for 12 h; 6) Steaming: Steam at 120℃ for 50 minutes; 7) After slicing and packaging, sterilize at 121℃ for 20 min.

[0026] Example 2: Raw material formula (parts by weight): 40 parts water, 30 parts textured protein, 13 parts egg white powder, 8 parts vegetable oil, 6 parts sugar, 4 parts TG enzyme, 2 parts soy protein isolate, 1.5 parts salt, 0.2 parts monosodium glutamate, 0.2 parts spices, 0.4 parts vegetarian beef flavoring, and 0.1 parts potassium sorbate.

[0027] Braising ingredients: 94 parts water, 2 parts dark soy sauce, 1.5 parts sugar, 1 part beef extract, 0.9 parts salt, 0.5 parts beef powder, 0.2 parts potassium sorbate.

[0028] Preparation steps: 1) Tissue protein treatment: Soak the tissue protein in room temperature water for 8 hours to fully absorb water, then dehydrate and drain. 2) Deep-frying: Deep-fry the treated textured protein at 170℃ for 8 minutes. 3) Braising: Place the fried tissue protein in the above braising liquid and braise at 60℃ for 40 min; 4) Mixing: Thoroughly mix the braised textured protein with egg white powder, soy protein isolate, TG enzyme, water and seasonings; 5) Reaction molding: Place the mixture in a mold and compact it thoroughly, then let it stand at 4℃ for 12 h; 6) Steaming: Steam at 120℃ for 50 minutes; 7) After slicing and packaging, sterilize at 121℃ for 20 min.

[0029] Example 3: Raw material formula (parts by weight): 40 parts water, 28 parts textured protein, 8 parts egg white powder, 5 parts vegetable oil, 5 parts sugar, 7.5 parts TG enzyme, 1.5 parts soy protein isolate, 1.7 parts salt, 0.2 parts monosodium glutamate, 0.2 parts spices, 0.4 parts vegetarian beef flavoring, and 0.1 parts potassium sorbate.

[0030] Braising ingredients: 94 parts water, 2 parts dark soy sauce, 1.5 parts sugar, 1 part beef extract, 0.9 parts salt, 0.5 parts beef powder, 0.2 parts potassium sorbate.

[0031] Preparation steps: 1) Tissue protein treatment: Soak the tissue protein in room temperature water for 8 hours to fully absorb water, then dehydrate and drain. 2) Deep-frying: Deep-fry the treated textured protein at 170℃ for 8 minutes. 3) Braising: Place the fried tissue protein in the above braising liquid and braise at 60℃ for 40 min; 4) Mixing: Thoroughly mix the braised textured protein with egg white powder, soy protein isolate, TG enzyme, water and seasonings; 5) Reaction molding: Place the mixture in a mold and compact it thoroughly, then let it stand at 4℃ for 12 h; 6) Steaming: Steam at 120℃ for 50 minutes; 7) After slicing and packaging, sterilize at 121℃ for 20 min.

[0032] Comparative Example 1 (without added egg white powder): To investigate the effect of egg white powder on the product structure, this comparative example removed egg white powder from the formula of Example 1, while the amount of other raw materials and preparation steps were the same as in Example 1.

[0033] Raw material formula (parts by weight): 40 parts water, 32 parts textured protein, 10 parts vegetable oil, 6 parts sugar, 5 parts TG enzyme, 1.8 parts soy protein isolate, 1.5 parts salt, 0.2 parts monosodium glutamate, 0.2 parts spices, 0.4 parts vegetarian beef flavoring, and 0.1 parts potassium sorbate.

[0034] Braising ingredients: 94 parts water, 2 parts dark soy sauce, 1.5 parts sugar, 1 part beef extract, 0.9 parts salt, 0.5 parts beef powder, 0.2 parts potassium sorbate.

[0035] Preparation steps: 1) Tissue protein treatment: Soak the tissue protein in room temperature water for 8 hours to fully absorb water, then dehydrate and drain. 2) Deep-frying: Deep-fry the treated textured protein at 170℃ for 8 minutes. 3) Braising: Place the fried tissue protein in the above braising liquid and braise at 60℃ for 40 min; 4) Mixing: Thoroughly mix the braised textured protein, soy protein isolate, TG enzyme, water, and seasonings; 5) Reaction molding: Place the mixture in a mold and compact it thoroughly, then let it stand at 4℃ for 12 h; 6) Steaming: Steam at 120℃ for 50 minutes; 7) After slicing and packaging, sterilize at 121℃ for 20 min.

[0036] Comparative Example 2 (excessive use of egg white powder): To investigate the effect of excessive addition of egg white powder on product quality, the amount of egg white powder in this comparative example was increased to 18 parts, while the amount of other raw materials and preparation steps were the same as in Example 1.

[0037] Raw material formula (parts by weight): 40 parts water, 32 parts textured protein, 18 parts egg white powder, 10 parts vegetable oil, 6 parts sugar, 5 parts TG enzyme, 1.8 parts soy protein isolate, 1.5 parts salt, 0.2 parts monosodium glutamate, 0.2 parts spices, 0.4 parts vegetarian beef flavoring, and 0.1 parts potassium sorbate.

[0038] Braising ingredients: 94 parts water, 2 parts dark soy sauce, 1.5 parts sugar, 1 part beef extract, 0.9 parts salt, 0.5 parts beef powder, 0.2 parts potassium sorbate.

[0039] Preparation steps: 1) Tissue protein treatment: Soak the tissue protein in room temperature water for 8 hours to fully absorb water, then dehydrate and drain. 2) Deep-frying: Deep-fry the treated textured protein at 170℃ for 8 minutes. 3) Braising: Place the fried tissue protein in the above braising liquid and braise at 60℃ for 40 min; 4) Mixing: Thoroughly mix the braised textured protein with egg white powder, soy protein isolate, TG enzyme, water and seasonings; 5) Reaction molding: Place the mixture in a mold and compact it thoroughly, then let it stand at 4℃ for 12 h; 6) Steaming: Steam at 120℃ for 50 minutes; 7) After slicing and packaging, sterilize at 121℃ for 20 min.

[0040] Comparative Example 3 (shortened frying time): To investigate the effect of frying time on product quality, this comparative example shortens the frying time in step 2) from 8 min to 3 min, based on Example 1. The remaining raw material amounts and preparation steps are the same as in Example 1.

[0041] Raw material formula (parts by weight): 40 parts water, 32 parts textured protein, 12 parts egg white powder, 10 parts vegetable oil, 6 parts sugar, 5 parts TG enzyme, 1.8 parts soy protein isolate, 1.5 parts salt, 0.2 parts monosodium glutamate, 0.2 parts spices, 0.4 parts vegetarian beef flavoring, and 0.1 parts potassium sorbate.

[0042] Braising ingredients: 94 parts water, 2 parts dark soy sauce, 1.5 parts sugar, 1 part beef extract, 0.9 parts salt, 0.5 parts beef powder, 0.2 parts potassium sorbate.

[0043] Preparation steps: 1) Tissue protein treatment: Soak the tissue protein in room temperature water for 8 hours to fully absorb water, then dehydrate and drain. 2) Deep-frying: Deep-fry the treated textured protein at 170℃ for 3 minutes; 3) Braising: Place the fried tissue protein in the above braising liquid and braise at 60℃ for 40 min; 4) Mixing: Thoroughly mix the braised textured protein with egg white powder, soy protein isolate, TG enzyme, water and seasonings; 5) Reaction molding: Place the mixture in a mold and compact it thoroughly, then let it stand at 4℃ for 12 h; 6) Steaming: Steam at 120℃ for 50 minutes; 7) After slicing and packaging, sterilize at 121℃ for 20 min.

[0044] Comparative Example 4 (shortening the braising time): To investigate the effect of braising time on product quality, this comparative example shortens the braising time in step 3) from 40 min to 10 min, based on Example 1. The remaining raw material amounts and preparation steps are the same as in Example 1.

[0045] Raw material formula (parts by weight): 40 parts water, 32 parts textured protein, 12 parts egg white powder, 10 parts vegetable oil, 6 parts sugar, 5 parts TG enzyme, 1.8 parts soy protein isolate, 1.5 parts salt, 0.2 parts monosodium glutamate, 0.2 parts spices, 0.4 parts vegetarian beef flavoring, and 0.1 parts potassium sorbate.

[0046] Braising ingredients: 94 parts water, 2 parts dark soy sauce, 1.5 parts sugar, 1 part beef extract, 0.9 parts salt, 0.5 parts beef powder, 0.2 parts potassium sorbate.

[0047] Preparation steps: 1) Tissue protein treatment: Soak the tissue protein in room temperature water for 8 hours to fully absorb water, then dehydrate and drain. 2) Deep-frying: Deep-fry the treated textured protein at 170℃ for 8 minutes. 3) Braising: Place the fried tissue protein in the above braising liquid and braise at 60℃ for 10 minutes; 4) Mixing: Thoroughly mix the braised textured protein with egg white powder, soy protein isolate, TG enzyme, water and seasonings; 5) Reaction molding: Place the mixture in a mold and compact it thoroughly, then let it stand at 4℃ for 12 h; 6) Steaming: Steam at 120℃ for 50 minutes; 7) After slicing and packaging, sterilize at 121℃ for 20 min.

[0048] Comparative Example 5 (shortened cooking time): To investigate the effect of cooking time on product structure, this comparative example shortens the cooking time in step 6) from 50 min to 30 min, based on Example 1. The remaining raw material amounts and preparation steps are the same as in Example 1.

[0049] Raw material formula (parts by weight): 40 parts water, 32 parts textured protein, 12 parts egg white powder, 10 parts vegetable oil, 6 parts sugar, 5 parts TG enzyme, 1.8 parts soy protein isolate, 1.5 parts salt, 0.2 parts monosodium glutamate, 0.2 parts spices, 0.4 parts vegetarian beef flavoring, and 0.1 parts potassium sorbate.

[0050] Braising ingredients: 94 parts water, 2 parts dark soy sauce, 1.5 parts sugar, 1 part beef extract, 0.9 parts salt, 0.5 parts beef powder, 0.2 parts potassium sorbate.

[0051] Preparation steps: 1) Tissue protein treatment: Soak the tissue protein in room temperature water for 8 hours to fully absorb water, then dehydrate and drain. 2) Deep-frying: Deep-fry the treated textured protein at 170℃ for 8 minutes. 3) Braising: Place the fried tissue protein in the above braising liquid and braise at 60℃ for 40 min; 4) Mixing: Thoroughly mix the braised textured protein with egg white powder, soy protein isolate, TG enzyme, water and seasonings; 5) Reaction molding: Place the mixture in a mold and compact it thoroughly, then let it stand at 4℃ for 12 h; 6) Steaming: Steam at 120℃ for 30 minutes; 7) After slicing and packaging, sterilize at 121℃ for 20 min.

[0052] Experimental example: Eight trained sensory evaluators were invited to conduct sensory evaluations of the products obtained in Examples 1-3 and Comparative Examples 1-5, referring to the evaluation criteria shown in Table 1. The average scores were taken, and the results are shown in Table 2.

[0053] Table 1 Sensory Evaluation Criteria Table 2. Sensory evaluation results of plant-based meat chunks from the examples and comparative cases. As shown in Table 2, the average sensory evaluation scores of Examples 1-3 were all higher than those of the respective pairs, with Example 1 having the highest overall score (93.25 points). Combined with... Figure 1 As can be seen, the vegetarian meat blocks prepared in Example 1 have a smooth cut surface, a uniform brownish-red color, fine pores, a compact structure, and are intact when cut, exhibiting a high degree of similarity in appearance to meat blocks. Compared to Example 1, Comparative Example 1 (without added egg white powder) achieved an average sensory evaluation score of 76.50 points. Figure 2 It is evident that the product of Comparative Example 1 had an uneven cut surface, visible holes, and crumbly edges. After steaming or boiling, it easily crumbled when cut into pieces, indicating that the addition of egg white powder plays a crucial role in the formation of the product's structure. Comparative Example 2 (18 parts egg white powder) achieved an average sensory evaluation score of 80.63. Figure 3 As can be seen, the product of Comparative Example 2 is significantly lighter in color than that of Example 1, and the surface shows faint shrinkage cracks caused by excessive protein. Its overall shape also differs considerably from that of the meat chunks. These results indicate that controlling the amount of egg white powder within the range of 8–13 parts can achieve better overall performance in terms of both shape retention and sensory quality. Comparative Example 3, with its frying time shortened to 3 minutes, achieved an average sensory evaluation score of 82.625 points. Figure 4 It is evident that the surface of Comparative Example 3 was not sufficiently fried, with a small amount of unreacted viscous liquid adhering to it. The cut surface lacked elasticity and fibrous texture, resulting in poor chewiness. This indicates that sufficient frying time is crucial for the unfolding of the protein fiber structure and subsequent protein cross-linking. Comparative Example 4, with its braising time shortened to 10 minutes, achieved an average sensory evaluation score of 79.88. Figure 5 It is evident that the product of Comparative Example 4 is significantly lighter in color than that of Example 1, and the coloring is uneven, with only the outer layer colored while the interior remains whitish-yellow, resulting in a weak flavor. This indicates that sufficient low-temperature braising time is a necessary condition for ensuring uniform color and flavor quality. Comparative Example 5 shortened the cooking time to 30 minutes, achieving an average sensory evaluation score of 79.63 points. Figure 6 It is evident that insufficient product structure formation and decreased sensory quality indicate that adequate cooking time is crucial for ensuring protein coagulation and final structural stability.

[0054] Finally, it should be noted that the above embodiments are merely illustrative of several implementations of the present invention and are not intended to limit the scope of the invention. For those skilled in the art, any modifications, equivalent substitutions, or improvements made without departing from the concept of the present invention should be included within the scope of protection of the present invention. Therefore, the scope of protection of this patent should be determined by the appended claims.

Claims

1. A plant-based meat block, characterized in that, Made from the following raw materials in parts by weight: Water 35-45 parts, textured protein 25-35 parts, egg white powder 8-13 parts, vegetable oil 5-11 parts, sugar 5-8 parts, TG enzyme 4-7.5 parts, soy protein isolate 1.5-2 parts, salt 1.2-1.7 parts, monosodium glutamate 0.1-0.2 parts, spices 0.1-0.2 parts, vegetarian beef flavoring 0.20-0.50 parts, potassium sorbate 0.1 parts.

2. The plant-based meat block according to claim 1, characterized in that, The soy protein isolate is a gel-type soy protein isolate obtained from high-oleic soybeans, with a dry protein content of ≥90%; the soy protein isolate is non-GMO soy protein isolate.

3. The plant-based meat block according to claim 1, characterized in that, The egg white powder is a gel-type egg white powder.

4. The plant-based meat block according to claim 1, characterized in that, The textured protein is one or a mixture of two of the following: textured soybean protein and textured wheat protein.

5. The plant-based meat block according to claim 1, characterized in that, The vegetable oil is one or more of soybean salad oil, palm oil, and peanut oil.

6. The plant-based meat block according to claim 1, characterized in that, The vegetarian beef flavoring is a mixture of two or three of the following: oil-based flavoring, paste-based flavoring, and powder-based flavoring.

7. The plant-based meat block according to claim 1, characterized in that, The amounts of each raw material, by weight, are as follows: 40 parts water, 32 parts textured protein, 12 parts egg white powder, 10 parts vegetable oil, 6 parts sugar, 5 parts TG enzyme, 1.8 parts soy protein isolate, 1.5 parts salt, 0.2 parts monosodium glutamate, 0.2 parts spices, 0.4 parts vegetarian beef flavoring, and 0.1 parts potassium sorbate.

8. A method for preparing plant-based meat chunks according to any one of claims 1 to 7, characterized in that, Includes the following steps: 1) Tissue protein treatment: Soak the tissue protein in room temperature water for 8 hours or in warm water for 4 hours, and then dehydrate and drain after it has fully absorbed water; 2) Deep-frying: Deep-fry the tissue protein treated in step 1) over high heat for 6-8 minutes; 3) Braising: Place the fried tissue protein from step 2) into the braising liquid and braise at a low temperature for 30-40 minutes; 4) Mixing: Mix the braised textured protein from step 3) with egg white powder, soy protein isolate, TG enzyme, water and seasonings evenly; 5) Reaction molding: Place the mixture obtained in step 4) into a mold and compact it, then let it stand overnight at 3-5°C; 6) Steaming: Steam the molded product obtained in step 5) at 120°C for 50 min; 7) After slicing and packaging, sterilize at a temperature of 110-125℃ for 15-30 minutes.

9. The preparation method according to claim 8, characterized in that, Step 2) The high-temperature cooking temperature is 165-175℃; Step 3) The low-temperature braising temperature is 55-65℃.

10. The preparation method according to claim 8 or 9, characterized in that, The braising liquid used in step 3) consists of the following ingredients by weight: 92-95 parts water, 1.5-5 parts dark soy sauce, 1-4 parts sugar, 0.8-1.5 parts beef extract, 0.8-1.2 parts salt, 0.4-0.8 parts beef powder, and 0.2 parts potassium sorbate.

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