The invention relates to an
extrusion production technique for meat simulated fibers, and belongs to the technical field of
food science. A low-value meat
raw material is used as a main
raw material. The technique comprises the following steps of: adding auxiliary materials such as
soy protein, animal dermal
bone collagen, transglutaminase serving as meat
protein coagulation additive,
kelp glue serving as
kelp extract and the like, performing recombination and cross-linking on multiple proteins and macromolecular polysaccharides by adopting double-screw
extrusion technology (the rotational speed of screws is 280 to 450
revolutions per minute, the pressure of a micropore template is 1.7 to 6.0MPa at the temperature of between 150 and 200 DEG C, and the temperature of a cylinder is 170 DEG C), forming meat silk simulated fibers by
extrusion, forming cross-linking reaction among meat
protein molecules and in molecules, and reshaping micropore formed fibers to obtain recombinant meat food with good color, fragrance, taste and shape. The meat product produced by using the silk
muscle simulated fibers produced by the technique is pure natural
green food, does not contain chemical substances or preservatives, has the
mouthfeel of real meat silks and the specific
flavor of meat, has special fragrance and color at the same time, and can be absorbed more easily. Moreover, the added auxiliary materials such as collagen,
kelp glue and the like form
protein and
polysaccharide polymers, so the nutritional components of the product are increased, the quality and structure properties of the product are greatly improved, the
water holding property is improved, the problems such as gel
cracking and the like are effectively avoided, the quality guarantee period of the product is prolonged, and the social benefit and the economic benefit of the product are increased.