Plant dried meat slice

Abstract

The utility model provides a plant dried meat slice. The plant dried meat slice at least comprises a base body (1), the base body (1) is provided with a first surface (101) and a second surface (201); the first surface (101) is provided with textures and / or holes, and / or the first surface (101) is provided with a first surface layer (102), and the first surface layer (102) is provided with textures and / or holes. The surface of the plant dried meat slice is provided with the texture similar to the real meat quality, the surface fiber tissue of the plant dried meat slice can become loose through the texture and the holes, a certain channel is provided for marinade used in the marinating process, and therefore the problem that the plant dried meat slice is difficult to be tasty in the marinating process is solved.

Description

Technical Field

[0001] The utility model relates to plant meat jerky and belongs to the technical field of food preparation. Background Art

[0002] As people pay more attention to healthy food, their requirements for protein products and soy products are getting higher and higher. Various protein products and even foods that simulate meat have appeared on the market.

[0003] However, most of these products are currently prepared by cutting and extruding after extrusion or by shredding, chopping, and extruding after extrusion. For example, the utility model patent application with application number 202010676338.4 discloses a preforming process for soy protein meat and its soy protein meat products. However, the surface of the product lacks real meat texture, the entrance lacks real meat taste, and it is difficult to taste in subsequent processing (marinating). Utility Model Content

[0004] In order to solve the above technical problems, the purpose of the utility model is to provide a plant jerky, which can improve the taste and enhance the marinating effect by adopting a treated surface.

[0005] In order to achieve the above-mentioned object, the utility model provides a plant meat jerky, wherein the plant meat jerky at least comprises a matrix;

[0006] The substrate has a first surface and a second surface;

[0007] The first surface has texture and / or holes, and / or the first surface is provided with a first surface layer, and the first surface layer has texture and / or holes.

[0008] According to a specific embodiment of the present invention, preferably, the second surface has texture and / or holes, and / or the second surface is provided with a second surface layer, and the second surface layer has texture and / or holes.

[0009] According to a specific embodiment of the present invention, the first surface and the second surface may be outer surfaces of the substrate, and further have a certain depth or height, that is, include a certain area below the outer surface of the substrate.

[0010] According to the specific implementation of the utility model, the plant jerky of the utility model can be a single-layer structure composed of a matrix, or a multi-layer structure composed of a matrix, a first surface layer, and a second surface layer, and the matrix, the first surface layer, and the second surface layer can each be a multi-layer composite structure. When the plant jerky is a single-layer structure composed of a matrix, its surface can have textures and / or holes; when the plant jerky is a multi-layer structure composed of a matrix, a first surface layer, and a second surface layer, the first surface layer and the second surface layer can have textures and / or holes, and these textures and / or holes can pass through the first surface layer and the second surface layer and enter the matrix.

[0011] According to a specific embodiment of the utility model, preferably, the texture is composed of a plurality of stripes, which may be grooves (or trenches) deep into the surface, or lines protruding from the surface; the texture of the same surface and / or surface layer may also contain the above grooves and lines at the same time. Preferably, the texture is regularly arranged stripes and / or irregularly arranged stripes; that is, these grooves or lines may be arranged according to certain rules, such as being parallel to each other, or forming a certain pattern (such as rectangle, square, triangle, circle, etc.), or may be arranged in an irregular manner, such as a random arrangement on the whole, or in other words, a local area is regularly arranged, and different arrangement rules are used between different areas.

[0012] According to a specific embodiment of the present invention, preferably, the angle between the stripes and the length direction of the surface on which they are located (i.e. the direction of the stripes) is less than or equal to 30°, more preferably 10°-30°, for example, less than 25°, less than 20°, less than 15°, less than 10°, or less than 5°.

[0013] According to a specific embodiment of the utility model, preferably, the stripes are grooves that penetrate into the surface or lines that protrude from the surface, the depth of the grooves is 0.5-5.5mm (more preferably 1.0-3.0mm or 3.5-5.5mm), and the height of the lines is 0.5-5.5mm (more preferably 3.5-5.5mm). When the grooves are set on one side, the depth of the grooves can be deeper; when the grooves are set on both sides, the depth of the grooves is properly controlled to avoid the bottom of the grooves on both sides from penetrating, so as to avoid affecting the integrity of the vegetable jerky and avoid breaking due to too deep grooves.

[0014] According to a specific embodiment of the present invention, preferably, the stripes are parallel to each other, and the interval between adjacent stripes is less than 3.0 mm, more preferably 0.5 mm-1.5 mm.

[0015] According to a specific embodiment of the utility model, preferably, the stripes intersect each other, and the angle (i.e., the angle between two intersecting textures) is 90° or less, more preferably 20°-30°. The intersecting stripes can be composed of two groups of mutually parallel stripes intersecting each other, and for one group of mutually parallel stripes, the interval between adjacent stripes can also be controlled to be 3.0 mm or less, preferably 0.5 mm-1.5 mm.

[0016] According to a specific embodiment of the utility model, preferably, the depth of the hole is 0.5-5.5 mm (more preferably 1.0-3.0 mm or 3.5-5.5 mm), or the hole penetrates the substrate, or the hole penetrates the first surface layer, the substrate, and the second surface layer.

[0017] According to a specific embodiment of the utility model, preferably, the density of the holes is 3-20 per square centimeter, based on the surface area of ​​the plant butcher shop.

[0018] According to a specific embodiment of the utility model, preferably, the texture can be formed by pressing or cutting, wherein parallel textures can be prepared with parallel knives, and intersecting textures can be formed by first forming a texture in a certain direction, and then forming a texture at another angle, so as to achieve the intersection of the two; the holes can be formed by pressing (for example, using a hollow needle-shaped pressing mold) or needle piercing. During the marinating process, the marinade can enter the plant jerky through the textures and holes, and fully infiltrate and marinate the surface layer, matrix, etc.

[0019] During the marinating process, by controlling the marinating process parameters, the extent to which the marinade enters the plant jerky can be controlled, thereby controlling the marinating degree of the matrix (lightly marinated or not marinated at all), thereby providing different tastes and flavors.

[0020] According to a specific embodiment of the utility model, preferably, the degree of penetration of the marinade in each part of the substrate is the same, or the degree of penetration of the substrate by the marinade gradually decreases from the first surface (or the first surface layer) and the second surface (or the second surface layer) to the center. The degree of penetration of the marinade gradually decreases from the first surface (or the first surface layer) and the second surface (or the second surface layer) to the center, including a gradual decrease and a decrease with a certain step or gradient. In addition, the central part of the substrate can be of a lower penetration degree or not penetrated at all.

[0021] According to a specific embodiment of the utility model, preferably, the vegetable jerky has a first permeable area;

[0022] When the stripes of the first surface layer are grooves that penetrate deep into the surface, the first permeable area covers a part or all of the first surface layer below the surface (i.e., the marinade partially or completely penetrates the first surface layer);

[0023] When the stripes of the first surface layer are lines protruding from the surface, the first permeable area covers part of the substrate or the entire substrate below the first surface (i.e., the marinade partially or completely permeates the substrate);

[0024] The coverage here refers to the scope that the penetration area can cover, not that one layer covers another layer.

[0025] According to a specific embodiment of the present invention, preferably, the depth of the first penetration area is 0.5-5.5 mm, more preferably 3.5 mm-4.5 mm.

[0026] According to a specific embodiment of the utility model, preferably, the vegetable jerky has a second permeable area;

[0027] When the stripes of the second surface layer are grooves extending deep into the surface, the second permeable area covers a part or all of the second surface layer below the surface;

[0028] When the stripes of the second surface layer are lines protruding from the surface, the second permeable area covers a portion of the substrate or the entire substrate below the second surface.

[0029] According to a specific embodiment of the present invention, preferably, the depth of the second penetration area is 0.5-5.5 mm, more preferably 4.5 mm-5.5 mm.

[0030] Partial penetration means that the middle part of the corresponding layer (measured in depth from the surface) is less wetted and penetrated by the marinade than the surface part during the marinating process, and also includes the case where the middle part is not penetrated at all. Complete penetration means that the entire corresponding structure (such as the substrate, the first surface layer, and the second surface layer) is completely wetted and penetrated by the marinade, and the degree of wetness and penetration of each part is basically the same. Due to the characteristics of the wetness and penetration of the marinade, the edges of the penetration area are not necessarily flush.

[0031] According to a specific embodiment of the present utility model, preferably, the thickness of the substrate is 2.00 mm-6.00 mm.

[0032] According to a specific embodiment of the present invention, preferably, more than 70% of the area of ​​the first surface is covered with textures, and / or more than 70% of the area of ​​the first surface layer is covered with textures and / or holes.

[0033] According to a specific embodiment of the present invention, preferably, more than 70% of the area of ​​the second surface is covered with textures, and / or more than 70% of the area of ​​the second surface layer is covered with textures and / or holes.

[0034] According to a specific embodiment of the present invention, preferably, the substrate is in sheet shape.

[0035] According to a specific implementation plan of the utility model, preferably, the surface of the substrate is a rectangle, the length of the rectangle is 30mm-35mm, and the width is 25mm-30mm.

[0036] According to a specific embodiment of the utility model, preferably, the surface of the substrate is a parallelogram, the short side length of the parallelogram is 23-35 mm, the long side length is 27-45 mm, and the angle between the short side and the long side is 60-85°.

[0037] The present invention does not require the base to be a standard rectangle or parallelogram, and similar shapes are also included in the scope of the present invention.

[0038] According to a specific embodiment of the utility model, preferably, the matrix is ​​a protein sheet. The protein sheet can be made of defatted soy protein powder, isolated soy protein powder, gluten powder and other raw materials, for example, a soy protein high-humidity extrudate with uniform thickness, smooth outer surface and fibrous structure inside.

[0039] According to a specific embodiment of the utility model, preferably, the moisture content of the vegetable jerky is 15-25%.

[0040] According to a specific embodiment of the present invention, preferably, the first surface and the second surface are rough surfaces respectively. More preferably, the rough surfaces have burrs.

[0041] The preparation method of the plant jerky provided by the utility model may include the following steps:

[0042] Processing one or both sides of the raw material slice of plant meat jerky to form textures and / or holes to obtain a semi-finished plant meat jerky; marinating the semi-finished plant meat jerky with marinade to make the marinade completely or partially permeate the semi-finished plant meat jerky to obtain a finished plant meat jerky;

[0043] Alternatively, the single-side surface of the raw material sheet of the plant jerky is treated to form textures and / or holes, and then two raw material sheets with the treated single-side surfaces are compounded with an untreated raw material sheet (preferably, the two raw material sheets with the treated single-side surfaces sandwich the untreated raw material sheet, and the treated surfaces of the two raw material sheets with the treated single-side surfaces face outwards) to obtain a semi-finished plant jerky; the semi-finished plant jerky is marinated with marinade, so that the marinade completely or partially penetrates the semi-finished plant jerky to obtain a finished plant jerky;

[0044] Alternatively, the single-side surface of the raw material slice of the plant meat jerky is processed to form textures and / or holes to obtain a semi-finished plant meat jerky; the semi-finished plant meat jerky is marinated with marinade to allow the marinade to completely or partially penetrate the semi-finished plant meat jerky; then two slices of the marinated semi-finished plant meat jerky are combined with the raw material slice that has not been marinated to obtain a finished plant meat jerky;

[0045] Alternatively, the single-side surface of the raw material slice of plant meat jerky is treated to form textures and / or holes to obtain a semi-finished plant meat jerky; the semi-finished plant meat jerky and / or untreated raw material slice are marinated with marinade so that the marinade completely or partially penetrates the semi-finished plant meat jerky and / or untreated raw material slice, and then two slices of the marinated semi-finished plant meat jerky are compounded with the marinated untreated raw material slice to obtain a finished plant meat jerky.

[0046] In the above preparation method, preferably, the marinating process comprises: placing the semi-finished plant jerky and / or untreated raw material slices in a marinade at 80-100°C, boiling and then cooling to 50-70°C and keeping warm for 60-180 minutes, and then ripening and drying to complete the marinating.

[0047] In the above preparation method, preferably, the drying temperature is 50-70° C. and the drying time is 3-8 hours.

[0048] The utility model solves the problems of lack of real meat texture on the surface of soybean protein extruded by the traditional high-humidity method, excessive density of fiber tissue and difficulty in tasting the resulting soybean protein.

[0049] The surface of the plant meat jerky of the utility model has a texture similar to real meat, and the texture and holes can make the surface fiber tissue of the plant meat jerky loose, providing a certain passage for the marinade used in the marinating process, thereby solving the problem of difficulty in absorbing the flavor during marinating. BRIEF DESCRIPTION OF THE DRAWINGS

[0050] Figure 1 This is a schematic diagram of the structure of the plant jerky provided in Example 1.

[0051] Figure 2 Schematic diagram of the texture structure of the first surface layer of the plant jerky provided in Example 1.

[0052] Figure 3 This is a schematic diagram of the structure of the plant jerky provided in Example 2.

[0053] Figure 4 This is a schematic diagram of the structure of the plant jerky provided in Example 3.

[0054] Figure 5 This is a schematic diagram of the structure of the plant jerky provided in Example 4.

[0055] Figure 6 Schematic diagram of the texture pattern of Examples 6-9.

[0056] Figure 7 Schematic diagram of the texture pattern of Examples 10-13.

[0057] Figure 8 Schematic diagram of the texture pattern of Example 14.

[0058] Fig. 9 This is a schematic diagram of the structure of the plant jerky provided in Example 15.

[0059] Fig.10 This is a schematic diagram of the structure of the plant jerky provided in Example 16.

[0060] Fig.11 This is a schematic diagram of the structure of the plant jerky provided in Example 17.

[0061] Description of main figures:

[0062] Substrate, 1; first surface, 101; first surface layer, 102; first permeable region, 103; second surface, 201; second surface layer, 202; second permeable region, 203; intermediate region, 4; through hole, 5. DETAILED DESCRIPTION

[0063] In order to have a clearer understanding of the technical features, purposes and beneficial effects of the utility model, the technical solution of the utility model is now described in detail below, but it should not be understood as limiting the applicable scope of the utility model.

[0064] Example 1

[0065] This embodiment provides a plant meat jerky, the structure of which is as follows Figure 1 As shown, where:

[0066] The vegetable jerky includes a substrate 1, which is in sheet shape, has a rectangular surface, a thickness of 3-4 mm, a length of 30 mm, and a width of 25 mm; the substrate 1 is made of soy protein sheets;

[0067] The substrate 1 has a first surface 101 and a second surface 201;

[0068] More than 85% of the area of ​​the first surface 101 is covered with a plurality of diagonal textures (the pattern of the texture is as follows Figure 2 As shown in FIG. 1 , the texture is composed of a plurality of stripes, which are grooves 2.0 mm below the surface; the stripes (grooves) are parallel to each other, and the angle a with the length direction of the first surface 101 is less than or equal to 30°; the area where the texture is set on the first surface 101 is actually still a part of the substrate 1, so Figure 1 In the figure, the boundary of the area where the texture is set on the first surface 101 is indicated by a dotted line; Figure 3-Figure 5 The same is true for the dotted line in ;

[0069] The vegetable jerky has a first permeable area 103 which covers the entire base body 1 .

[0070] The texture of this embodiment may also be replaced by holes of appropriate quantity and depth.

[0071] The plant jerky is prepared by the following steps:

[0072] Soy protein sheets with a width of 135 mm and a thickness of 5.5 mm are used as raw materials, and a surface of one side of the soy protein sheets is formed by pressing or carving. Figure 2 The pattern shown in the figure is obtained to obtain a semi-finished vegetable jerky; due to the influence of the process, the thickness of the soy protein slices changes slightly and is reduced to 3-4 mm; the soy protein slices are cut into a predetermined length as needed;

[0073] The patterned surface of the semi-finished plant jerky is immersed in a marinade at 80-100°C (the marinade contains: 60% water, 39% barbecue sauce, 1% edible flavoring; the following marinades are the same), boiled, cooled to 70°C and kept warm for 60 minutes for marinating, and then ripened and dried (55°C, 4 hours) to obtain the finished plant jerky; the finished plant jerky is completely penetrated by the marinade during the marinating process, and the marinade penetration degree is basically the same as the whole.

[0074] Example 2

[0075] This embodiment provides a plant meat jerky, the structure of which is as follows Figure 3 As shown, where:

[0076] The vegetable jerky includes a substrate 1, which is in sheet shape, has a rectangular surface, a thickness of 3-4 mm, a length of 30 mm, and a width of 25 mm; the substrate 1 is made of soy protein sheets;

[0077] The substrate 1 has a first surface 101 and a second surface 201;

[0078] More than 85% of the area of ​​the first surface 101 is covered with a plurality of diagonal textures, which are composed of a plurality of stripes, and the stripes are grooves 1.5-2 mm below the surface; the stripes (grooves) are substantially parallel to each other, and the angle a between the stripes (grooves) and the length direction of the first surface 101 is approximately 30°;

[0079] More than 85% of the area of ​​the second surface 201 is covered with a plurality of diagonal textures, which are composed of a plurality of stripes, and the stripes are grooves that penetrate 1.5-2 mm below the surface; the stripes (grooves) are parallel to each other, and the angle a between the stripes (grooves) and the length direction of the second surface 201 is less than or equal to 30°;

[0080] The plant jerky has a first permeable area 103, which covers the entire substrate 1; from another perspective, it can also be considered that the plant jerky has a second permeable area 203, which covers the entire substrate 1; the first permeable area 103 and the second permeable area 203 can be considered to be the same permeable area.

[0081] The texture of this embodiment may also be replaced by holes of appropriate quantity and depth.

[0082] The plant jerky is prepared by the following steps:

[0083] Soy protein slices with a width of 135 mm and a thickness of 5.5 mm are used as raw materials, and patterns are formed on both sides of the soy protein slices by pressing or carving to obtain a semi-finished vegetable jerky; due to the influence of the process, the thickness of the soy protein slices changes slightly and is reduced to 3-4 mm; the soy protein slices are cut into a predetermined length as needed;

[0084] The semi-finished plant jerky is placed in a marinade at 80-100°C, boiled, cooled to 70°C and kept warm for 60 minutes for marinating, and then ripened and dried (55°C, 4 hours) to obtain the finished plant jerky, which has a moisture content of 15-20% MW; the finished plant jerky is completely penetrated by the marinade during the marinating process, and the marinade penetration degree is basically the same as a whole.

[0085] Example 3

[0086] This embodiment provides a plant meat jerky, the structure of which is as follows Figure 3 As shown, where:

[0087] The vegetable jerky includes a substrate 1, which is in sheet shape, has a rectangular surface, a thickness of 4.5-5 mm, a length of 32 mm, and a width of 30 mm; the substrate 1 is made of soy protein sheets;

[0088] The substrate 1 has a first surface 101 and a second surface 201;

[0089] More than 85% of the area of ​​the first surface 101 is covered with a plurality of diagonal textures, the textures are composed of a plurality of stripes, and the stripes are lines protruding 2 mm above the surface; the stripes (lines) are substantially parallel to each other, and the angle a between the stripes (lines) and the length direction of the first surface 101 is less than or equal to 30°;

[0090] More than 85% of the area of ​​the second surface 201 is covered with a plurality of diagonal textures, which are composed of a plurality of stripes, and these stripes are lines protruding 2 mm above the surface; these stripes (lines) are substantially parallel to each other and are also substantially parallel to the length direction of the second surface 201;

[0091] The plant jerky has a first permeable area 103, which covers the entire substrate 1; from another perspective, it can also be considered that the plant jerky has a second permeable area 203, which covers the entire substrate 1; the first permeable area 103 and the second permeable area 203 can be considered to be the same permeable area.

[0092] The texture of this embodiment may also be replaced by holes of appropriate quantity and depth.

[0093] The plant jerky is prepared by the following steps:

[0094] Soy protein slices with a width of 137 mm and a thickness of 5.5 mm are used as raw materials, and patterns are formed on both sides of the soy protein slices by pressing or carving to obtain a semi-finished vegetable jerky; due to the influence of the process, the thickness of the soy protein slices changes slightly and is reduced to 4.5-5.0 mm; the soy protein slices are cut into a predetermined length as needed;

[0095] The semi-finished plant jerky is placed in a marinade at 100°C, boiled, cooled to 70°C and kept warm for 60 minutes for marinating, and then ripened and dried (55°C, 4 hours) to obtain the finished plant jerky, the moisture content of which is 20-25% MW; the finished plant jerky is completely penetrated by the marinade during the marinating process, and the marinade penetration degree is basically the same as the whole.

[0096] Example 4

[0097] This embodiment provides a plant meat jerky, the structure of which is as follows Figure 4 As shown, where:

[0098] The plant meat jerky comprises a substrate 1, which is in sheet shape, has a rectangular surface, a thickness of 5.0 mm, a length of 30 mm, and a width of 28 mm;

[0099] The substrate 1 has a first surface 101, a first permeable area 103, an intermediate area 4, and a second surface 201 arranged in sequence, and the second surface 201 has a second permeable area 203 formed by the penetration of brine;

[0100] More than 85% of the surface area of ​​the first surface 101 is covered with a plurality of diagonal textures; the texture is composed of a plurality of stripes, and the stripes are grooves that penetrate 2.5 mm below the surface; the stripes (grooves) are substantially parallel to each other, and the angle a between the stripes (grooves) and the length direction of the first surface 101 is less than or equal to 20°;

[0101] The first permeable region 103 covers a portion of the substrate 1 below the first surface 101 (including the portion with the texture), and has a thickness of 3.5 mm. The second permeable region 203 covers a portion of the substrate 1 below the second surface 201, and has a thickness of 1.0 mm.

[0102] The first permeable area 103 and the second permeable area 203 have a higher degree of permeation of marinade than the middle area 4; the middle area 4 may also not be permeated by marinade.

[0103] The texture of this embodiment may also be replaced by holes of appropriate quantity and depth.

[0104] The preparation process of the plant jerky in this embodiment refers to that of Example 1, except that the process parameters of the marinating are controlled during the marinating process so that a portion of the semi-finished plant jerky is permeated by the marinade.

[0105] Example 5

[0106] This embodiment provides a plant meat jerky, the structure of which is as follows Figure 5 As shown, where:

[0107] The plant meat jerky comprises a substrate 1, which is in sheet shape, has a rectangular surface, a thickness of 4 mm, a length of 35 mm, and a width of 30 mm;

[0108] The substrate 1 has a first surface 101, a first permeable area 103, an intermediate area 4, and a second surface 201 arranged in sequence, and the second surface 201 has a second permeable area 203 formed by the penetration of brine;

[0109] More than 85% of the surface area of ​​the first surface 101 is covered with a plurality of diagonal textures; the texture is composed of a plurality of stripes, and the stripes are grooves that penetrate 0.9 mm below the surface; the stripes (grooves) are substantially parallel to each other, and the angle a between the stripes (grooves) and the length direction of the first surface 101 is less than or equal to 30°;

[0110] More than 85% of the surface area of ​​the first surface 201 is covered with a plurality of diagonal textures; the texture is composed of a plurality of stripes, which are grooves extending 1.1 mm below the surface; the stripes (grooves) are substantially parallel to each other, and the angle a between the stripes (grooves) and the length direction of the first surface 201 is less than or equal to 30°;

[0111] The first permeable region 103 covers a portion of the substrate 1 below the first surface 101 (including the portion with the texture), and has a thickness of 1.5 mm. The second permeable region 203 covers a portion of the substrate 1 below the second surface 201, and has a thickness of 1.7 mm.

[0112] The first permeable area 103 and the second permeable area 203 have a higher degree of permeation of marinade than the middle area 4; the middle area 4 may also not be permeated by marinade.

[0113] The texture of this embodiment may also be replaced by holes of appropriate quantity and depth.

[0114] The preparation process of the plant jerky in this embodiment refers to that of Example 1, except that the process parameters of the marinating are controlled during the marinating process so that a portion of the semi-finished plant jerky is permeated by the marinade.

[0115] Embodiment 6-9

[0116] Examples 6-9 are similar to Examples 1 and 3-5, respectively, except that the surface textures are different; Figure 6 shown.

[0117] The texture of this embodiment may also be replaced by holes of appropriate quantity and depth.

[0118] During the marinating process, the marinade can enter the interior of the plant jerky relatively smoothly to achieve the desired marinating effect. The surface of the resulting plant jerky has rich real meat texture, the distribution of fiber tissue is relatively reasonable, and the marinade has a good flavoring effect.

[0119] Examples 10-13

[0120] Examples 10-13 are similar to Examples 1 and 3-5, respectively, except that the surface textures are different; Figure 7 The texture is composed of irregular lines arranged along the length, and overall, it resembles the texture of real meat.

[0121] Embodiment 14

[0122] Example 14 is similar to Example 1, except that the surface texture is different; Figure 8 Different regions of the texture are composed of different lines, and the texture may be regular in a local area, but irregular in the overall view.

[0123] Embodiment 15

[0124] This embodiment provides a plant meat jerky, the structure of which is as follows Fig. 9 As shown, where:

[0125] The vegetable jerky includes a substrate 1, which is in sheet shape, has a rectangular surface, a thickness of 3.2 mm, a length of 34 mm, and a width of 25 mm; the substrate 1 is made of soy protein sheets;

[0126] The substrate 1 has a first surface 101 and a second surface 201;

[0127] The first surface 101 is provided with a first surface layer 102;

[0128] More than 85% of the area of ​​the first surface layer 102 is covered with a plurality of diagonal textures, which are composed of a plurality of stripes, and the stripes are grooves that penetrate 0.8 mm below the surface; the stripes (grooves) are substantially parallel to each other, and the angle a between the stripes (grooves) and the length direction of the first surface layer 102 is less than or equal to 30°;

[0129] The vegetable jerky has a first permeable area 103 which covers the entire first surface layer 102 .

[0130] The texture of this embodiment may also be replaced by holes of appropriate quantity and depth.

[0131] The plant jerky is prepared by the following steps:

[0132] Using soy protein slices with a width of 135 mm and a thickness of 5.5 mm as raw materials, a texture is formed on one surface of the soy protein slices by pressing or carving to obtain a semi-finished vegetable jerky; due to the influence of the process, the thickness of the soy protein slices changes slightly and is reduced to 3-4 mm; the soy protein slices are cut into a predetermined length as needed;

[0133] The semi-finished vegetable jerky and a piece of untextured soy protein slice are immersed in a marinade at 80-100°C respectively, boiled, cooled to 70°C and kept warm for 60 minutes for marinating, and then ripened and dried (55°C, 4 hours) to complete the marinating;

[0134] Compounding the braised vegetable meat jerky semi-finished product with the braised soy protein slices without forming texture, wherein the compounding position is a surface without forming texture, to obtain the vegetable meat jerky finished product;

[0135] The finished plant jerky product is completely permeated by the marinade during the marinating process, and the marinade penetration degree is kept basically the same as a whole.

[0136] Example 16

[0137] This embodiment provides a plant meat jerky, the structure of which is as follows Fig.10 As shown, where:

[0138] The vegetable jerky includes a substrate 1, which is in sheet shape, has a rectangular surface, a thickness of 3.5 mm, a length of 30 mm, and a width of 25 mm; the material of the substrate 1 is soy protein sheet;

[0139] The substrate 1 has a first surface 101 and a second surface 201;

[0140] The first surface 101 is provided with a first surface layer 102, and the second surface 201 is provided with a second surface layer 202;

[0141] More than 85% of the area of ​​the first surface layer 102 is covered with a plurality of diagonal textures, which are composed of a plurality of stripes, and the stripes are grooves that penetrate 1.2 mm below the surface; the stripes (grooves) are substantially parallel to each other, and the angle a between the stripes (grooves) and the length direction of the first surface layer 102 is less than or equal to 30°;

[0142] More than 85% of the area of ​​the second surface layer 202 is covered with a plurality of diagonal textures, which are composed of a plurality of stripes, and the stripes are grooves that penetrate 1.2 mm below the surface; the stripes (grooves) are substantially parallel to each other, and the angle a between the stripes (grooves) and the length direction of the second surface layer 202 is less than or equal to 30°;

[0143] The vegetable jerky has a first permeable area 103, which covers the entire first surface layer 102 and a part of the base 1;

[0144] The vegetable jerky has a second permeable area 203 which covers the entire second surface layer 202 and a portion of the base body 1 .

[0145] The texture of this embodiment may also be replaced by holes of appropriate quantity and depth.

[0146] The plant jerky is prepared by the following steps:

[0147] Using soy protein slices with a width of 135 mm and a thickness of 5.5 mm as raw materials, a texture is formed on one surface of the soy protein slices by pressing or carving to obtain a semi-finished vegetable jerky; due to the influence of the process, the thickness of the soy protein slices changes slightly and is reduced to 3-4 mm; the soy protein slices are cut into a predetermined length as needed;

[0148] The semi-finished plant meat jerky is immersed in a marinade at 80-100° C., boiled, cooled to 70° C. and kept warm for 60 minutes for marinating, and then ripened and dried (55° C., 4 hours) to complete the marinating; the semi-finished plant meat jerky is completely permeated by the marinade during the marinating process, and the marinade penetration degree is kept basically the same as a whole;

[0149] A piece of untextured soy protein sheet is immersed in a marinade at 80-100° C., boiled, cooled to 70° C. and kept warm for 60 minutes for marinating, and then ripened and dried (at 55° C. for 4 hours) to complete the marinating; the untextured soy protein sheet is partially penetrated by the marinade during the marinating process, and the surface has a higher degree of marinade penetration than the middle part;

[0150] Two pieces of braised vegetable meat jerky semi-finished products are compounded with braised soybean protein slices without texture, with the compounding position being a surface without texture, to obtain the finished vegetable meat jerky product.

[0151] Embodiment 17

[0152] This embodiment provides a plant meat jerky, the structure of which is as follows Fig.11 As shown, where:

[0153] The plant meat jerky comprises a base body 1, which is in the form of a sheet, specifically a soy protein sheet;

[0154] The substrate 1 has a first surface 101 and a second surface 201;

[0155] The base body 1 is provided with a through hole 5 extending therethrough.

[0156] The plant jerky is prepared by the following steps:

[0157] Soy protein slices are used as raw materials, and through holes are formed in the soybean protein slices by needle piercing to obtain a semi-finished plant jerky product;

[0158] The semi-finished plant jerky is placed in a marinade at 100°C, boiled, cooled to 70°C and kept warm for 60 minutes for marinating, and then ripened and dried (55°C, 4 hours) to obtain the finished plant jerky, the moisture content of which is 20-25% MW; the finished plant jerky is completely penetrated by the marinade during the marinating process, and the marinade penetration degree is basically the same as the whole.

[0159] Experimental example

[0160] A 5 mm thick protein sheet was used as a matrix, and different textures / holes were set (specific parameters are shown in Table 1) to obtain a semi-finished plant meat jerky product;

[0161] The plant jerky semi-finished product having textures / holes on one side thereof is immersed in 80°C marinade, boiled and then cooled to 70°C and kept warm for 60 minutes for marinating, and then ripened and dried (55°C, 4 hours) to obtain the plant jerky finished product.

[0162] The marinade absorption rate of the finished plant jerky as well as the appearance, taste and integrity after marinating are shown in Table 2.

[0163] The marinade absorption rate = [(the mass of the plant meat jerky after marinating - the mass of the plant meat jerky before marinating) ÷ the mass of the plant meat jerky before marinating] × 100%.

[0164] Table 1

[0165]

[0166]

[0167] Table 2

[0168]

[0169]

[0170] According to the above experimental contents, it can be seen that the plant jerky provided by the utility model can achieve a higher absorption rate of marinade and obtain appearance, taste and integrity by controlling appropriate texture shape, texture depth, texture direction (the angle between the stripe and the length direction of the surface on which it is located), texture spacing, etc. Among them, experiments 6, 7-1, 11-1, 11-2, 12-1, 12-2, and 13 can better simulate the texture of meat, experiments 11-1, 11-2, 12-1, 12-2, and 12-3 can obtain relatively good taste, and experiments 6, 7-1, 7-2, 7-3, 11-1, 11-2, 12-1, 12-2, 12-3, 13, 2-5, and 2-6 can all obtain good integrity.

[0171] In general, the overall effects of experiments 11-1, 11-2, 12-1, and 12-2 are good, especially the effects of experiments 11-1 and 11-2 are the best.

Claims

1. A plant meat jerky, characterized in that: The vegetable jerky contains at least a matrix (1); The substrate (1) has a first surface (101) and a second surface (201); The first surface (101) has texture and / or holes, and / or the first surface (101) is provided with a first surface layer (102), and the first surface layer (102) has texture and / or holes.

2. The plant jerky according to claim 1, characterized in that: The second surface (201) has a texture and / or holes, and / or the second surface (201) is provided with a second surface layer (202), and the second surface layer (202) has a texture and / or holes.

3. The plant jerky according to claim 2, characterized in that: The texture is regularly arranged stripes and / or irregularly arranged stripes.

4. The plant jerky according to claim 3, characterized in that: The angle between the stripes and the length direction of the surface on which they are located is less than or equal to 30°.

5. The plant jerky according to claim 3, characterized in that: The stripes are grooves that penetrate into the surface and / or lines that protrude from the surface, the depth of the grooves is 0.5-5.5 mm, and the height of the lines is 0.5-5.5 mm.

6. The plant jerky according to claim 3, characterized in that: The stripes are parallel to each other, and the interval between adjacent stripes is less than 3.0 mm.

7. The plant jerky according to claim 3, characterized in that: The stripes cross each other, and the included angle is less than 90°.

8. The plant jerky according to claim 2, characterized in that: The depth of the hole is 0.5-5.5 mm, or the hole penetrates the substrate (1), or the hole penetrates the first surface layer (102), the substrate (1), and the second surface layer (202).

9. The plant jerky according to claim 1 or 2, characterized in that: The density of the holes is 3-20 per square centimeter, based on the surface area of ​​the plant butcher shop.

10. The plant jerky according to claim 5, characterized in that: The vegetable jerky has a first permeable area (103); When the stripes of the first surface layer (102) are grooves that penetrate deep into the surface, the first permeable area (103) covers a part or all of the first surface layer (102) below the surface; When the stripes of the first surface layer (102) are lines protruding from the surface, the first permeable area covers part of the substrate (1) or the entire substrate (1) below the first surface (101).

11. The plant jerky according to claim 10, characterized in that: The depth of the first permeable area (103) is 0.5-5.5 mm.

12. The plant jerky according to claim 5, characterized in that: The vegetable jerky has a second permeable area (203); When the stripes of the second surface layer (202) are grooves that penetrate deep into the surface, the second permeable area (203) covers a part or all of the second surface layer (202) below the surface; When the stripes of the second surface layer (202) are lines protruding from the surface, the second permeable area (203) covers part of the substrate (1) or the entire substrate (1) below the second surface (201).

13. The plant jerky according to claim 12, characterized in that: The depth of the second permeable area (203) is 0.5-5.5 mm.

14. The plant jerky according to claim 1, characterized in that: The thickness of the substrate (1) is 2.00 mm-6.00 mm.

15. The plant jerky according to claim 1, characterized in that: More than 70% of the area of ​​the first surface (101) is covered with textures and / or holes, and / or more than 70% of the area of ​​the first surface layer (102) is covered with textures and / or holes.

16. The plant jerky according to claim 2, characterized in that: More than 70% of the area of ​​the second surface (201) is covered with textures and / or holes, and / or more than 70% of the area of ​​the second surface layer (202) is covered with textures and / or holes.

17. The plant jerky according to claim 1, characterized in that: The substrate (1) is in sheet shape.

18. The vegetable jerky according to claim 17, characterized in that: The surface of the substrate (1) is a rectangle, the length of the rectangle is 30 mm-35 mm, and the width is 25 mm-30 mm.

19. The vegetable jerky according to claim 17, characterized in that: The surface of the substrate (1) is a parallelogram, the short side of the parallelogram is 23-35 mm long, the long side is 27-45 mm long, and the angle between the short side and the long side is 60-85°.

20. The vegetable jerky according to claim 1, characterized in that: The substrate (1) is a protein sheet.

21. The plant jerky according to claim 1, characterized in that: The moisture content of the vegetable jerky is 15-25%.

22. The vegetable jerky according to claim 1, characterized in that: The first surface (101) and the second surface (201) are respectively rough surfaces.

23. The vegetable jerky according to claim 22, characterized in that: The rough surface has burrs.

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