39 results about "Meat Proteins" patented technology

The present invention discloses a method for improving the properties of composite meat protein gel based on modified pea protein, which belongs to the technical field of food protein processing. The present invention fully dissolves natural pea protein or pH-shifted modified pea protein to obtain a protein solution; then adds a disulfide bond cleaving agent to the protein solution, dissolves and mixes the solution to obtain modified pea protein. The present invention is based on the disulfide bond cleavage treatment of pea protein to dissociate acidic and basic subunits and expose more internal groups, thereby achieving the improvement of the solubility and functionality of pea protein itself. In addition, both natural pea protein and modified pea protein with disulfide bond cleavage can enhance the structural properties of low-salt meat protein gel under the action of cross-linking enzymes, develop low-salt meat protein gel with good gelation and network structure, and provide solutions and technical support for the quality deterioration of meat products under various circumstances.

The application discloses a meat protein emulsion with low-sodium and low-oil phase characteristics for 3D printing and a preparation method and application thereof. The application utilizes anionic polysaccharide xanthan gum and L-arginine to synergistically stabilize the low-sodium and low-oil phase meat protein emulsion, and improves the 3D printing performance thereof. The xanthan gum and L-arginine enhance the stability and rheological properties of the emulsion by inducing the unfolding of meat protein structure and reducing the oil-water interfacial tension. The xanthan gum can also prevent the aggregation of droplets by constructing a weak gel network in the water phase and providing negative charges. Therefore, the meat protein emulsion stabilized by the synergistic action of the xanthan gum and L-arginine overcomes the problems of poor emulsion stability and inability to print caused by partial replacement of sodium salt and low oil phase, and endows the meat protein emulsion with good viscoelasticity, thixotropic recovery performance and self-supporting property, thereby realizing high-fidelity printing. The application recommends the dual use of the xanthan gum and L-arginine, which can not only reduce the intake of sodium and oil to ensure health, but also help produce high-quality or personalized muscle protein food.

The invention discloses PSE-like chicken breast composite gel soft food suitable for people with dysphagia and a preparation method of the PSE-like chicken breast composite gel soft food, and belongs to the field of food processing. The raw materials of the composite gel soft food comprise PSE-like chicken breast, konjac glucomannan and a sodium chloride solution, and the preparation method comprises the following steps: adding a mixed solution of konjac glucomannan and sodium chloride into PSE-like chicken breast, stirring, carrying out heating treatment after uniform stirring, and then cooling to obtain the PSE-like chicken breast composite gel soft food. The prepared food is stable in total protein content, can effectively make up for insufficient intake of meat protein caused by limited feeding of people with dysphagia, and prevents malnutrition; the product texture meets the swallowing requirement, reaches the IDDSI level 5 or level 6 standard, can effectively reduce the risk of food residue and aspiration in the swallowing process, and has nutrition balance and food safety.

The application provides a high-stability salt-free meat protein beverage and a preparation method thereof, and relates to the field of food. The method comprises the following steps: extracting myofibrillar protein in chicken, washing the myofibrillar protein with water to remove salt in the myofibrillar protein, and obtaining salt-free myofibrillar protein; dissolving the salt-free myofibrillar protein in water to obtain a salt-free myofibrillar protein solution; and dissolving high-charge-density sodium carboxymethyl cellulose in the salt-free myofibrillar protein solution and uniformly mixing. The high-charge-density sodium carboxymethyl cellulose is combined with meat protein in a non-covalent form to form a complex, the charge property of the meat protein is changed, the self-assembly behavior of the myofibril is hindered, and the aggregation is inhibited, so that the water solubility of the meat protein is improved; the steric hindrance effect and the electrostatic repulsion of the system are greatly improved, so that the thermal stability of the meat protein is greatly improved, and the instability effect of the meat protein in the heat processing process is effectively avoided. The clear and transparent salt-free beverage product with good stability can be processed by using the method.

The invention provides ethanol clostridium protein-based microbial protein meat, a preparation method thereof and application of ethanol clostridium protein. The preparation method of the ethanol clostridium protein-based microbial protein meat comprises the following steps: S1, carrying out wall breaking treatment on ethanol clostridium protein by adopting enzyme to obtain wall-broken ethanol clostridium protein; s2, adding the wall-broken ethanol clostridium protein into a twin-screw extruder for extrusion processing, and controlling the moisture content in the extrusion processing process of the ethanol clostridium protein; the extrusion temperature of the twin-screw extruder is 150-200 DEG C; the conditioning water content is 40%-65%; the rotating speed of screws of the double-screw extruder is 120-200 rpm; the feeding speed is 20 to 60 g / min. According to the method, the tissue meat with high fibrosis degree is prepared from the clostridium ethanolicum protein, the taste of the product is more appropriate, and the tissue meat containing the clostridium ethanolicum protein is high in protein content, stable in quality and balanced in amino acid content.

The invention provides a high-quality pet food which is easy to digest, easy to absorb and low in allergy and is eaten by pet cats by using a fresh meat segmented enzymolysis technology, and a preparation method of the high-quality pet food. The fresh meat protein segments act for a specific time under the action of a specific enzyme in a specific temperature environment so as to generate a large amount of small molecule polypeptides. The preparation method is advanced, full-automatic computer control and instant puffing are adopted, so that food materials are cured and easy to digest, the palatability is improved, bacteria are killed, no chemical preservative is added, and the food is safe and reliable to eat. And a low-temperature drying process is adopted, so that nutritional ingredients can be well reserved.

The invention belongs to the technical field of food, and discloses a preparation method of substitute meat based on dephenolized mulberry leaf protein colloid. A mulberry leaf dephenolization process and an alkali dissolution protein extraction process are optimized, mulberry leaf protein is prepared into protein colloid by combining an ionic cross-linking agent, finally, the mulberry leaf protein colloid is compounded with substitute meat raw materials such as soybean protein and wheat gluten in proportion, and continuous and controllable forming of a product is achieved by adopting a twin-screw extrusion technology. According to the method, the tedious step of adding colloid or coagulator in the traditional plant-based substitute meat preparation process is avoided, the mulberry leaf protein colloid is directly used as a gel matrix, and the prepared mulberry leaf protein substitute meat is high in protein content, obvious in fiber structure and good in chewing feeling; the technical problems of loose texture, bitter flavor and the like caused by direct addition of mulberry leaf protein are solved, and high-value development of mulberry leaf resources in the field of plant-based food is realized.

The invention provides meat protein liquid food suitable for people with dysphagia and a preparation method of the meat protein liquid food, and relates to the field of food. The meat protein liquid food comprises the following raw materials: a protein solution and a thickening agent, the protein solution contains meat protein and whey protein, the total protein concentration is 6-8 wt%, and the mass ratio of the meat protein to the whey protein is 1: (1-3); the thickening agent comprises the following components in percentage by mass: 0.25%-0.75% of sodium carboxymethyl cellulose, 0.25%-0.75% of xanthan gum and 0.25%-0.75% of inulin, and the sum of the mass concentrations of the sodium carboxymethyl cellulose, the xanthan gum and the inulin is 1.25%-1.75%. The meat protein liquid diet provided by the invention is high in total protein concentration, can effectively make up for insufficient protein intake caused by degeneration of chewing and swallowing functions of old people, and prevents muscle atrophy and malnutrition; the prepared meat protein liquid food reaches IDDSI level 3 or level 4, and the risks of food residues and aspiration in the swallowing process can be effectively reduced.

The utility model relates to the technical field of fish fatty acid production, in particular to a collecting device applied to low-value marine fish fatty acid after hot melting, which comprises a fixing frame, heating devices, a placing assembly and a collecting frame, the heating devices are symmetrically connected to the fixing frame, the placing assembly is arranged in the middle of the fixing frame, and the placing assembly comprises a fixing block and a first connecting block. Heating devices are symmetrically connected to the fixing frame, a containing assembly is arranged in the middle of the fixing frame and comprises fixing blocks, the fixing blocks are symmetrically connected to the front portion of the fixing frame, and the collecting frame is connected to the front portion of the fixing frame. According to the low-value marine fish meat drying device, the connecting shaft and the first connecting block are installed, the connecting shaft and the first connecting block can rotate on the fixing frame, and the torsion spring can be tightened, so that the placing plate is inclined, and at the moment, dried low-value marine fish meat on the placing plate falls into the collecting container along the placing plate; the low-value sea fish meat protein and fatty acid collecting efficiency of the device is improved, the dried low-value sea fish meat protein and fish fat can be rapidly and respectively collected through the device, and the fish fatty acid collecting time is saved.

The present invention discloses a method for preparing an original meat-flavored flavoring by ultra-high pressure coordinated pyrolysis and enzymatic hydrolysis, as well as the corresponding flavoring. Conventional enzymatic hydrolysis is first performed, followed by ultra-high pressure coordinated heating hydrolysis and enzymatic hydrolysis. Compared with conventional heating hydrolysis, the degree of meat protein hydrolysis is increased by more than 100%, and compared with enzymatic hydrolysis, the degree of meat protein hydrolysis is increased by more than 50%. Enzymatic hydrolysis is a differentiated hydrolysis, while ultra-high pressure and heating are non-differentiated hydrolysis. Ultra-high performance liquid chromatography (ULHPLC) analysis and other modern instrumental analysis techniques revealed that after conventional enzymatic hydrolysis, the product formed by ultra-high pressure combined with pyrolysis and enzymatic hydrolysis has an amino acid composition similar to that formed by conventional pyrolysis (thermal extraction), but with a significantly increased content. This effectively enhances the taste and aroma intensity of the meat-flavored flavoring, resulting in a product with a natural meat aroma and a harmonious, rich, umami taste, greatly improving meat utilization and reducing raw material costs.

The invention belongs to the technical field of fish feed formulas, and particularly relates to application of defatted protaetia brevitarsis powder to preparation of a mandarin fish feed product and the feed product. The mandarin fish feed product comprises a basal feed and defatted protaetia brevitarsis larva powder, based on 100 parts by mass, the total amount of fish meal and the defatted protaetia brevitarsis larva powder is 60 parts, and the defatted protaetia brevitarsis larva powder accounts for 24-36 parts. After mandarin fish is fed with the defatted protaetia brevitarsis larva powder, the antioxidant indexes SOD and T-AOC of the liver of the mandarin fish are remarkably improved, and the ability of resisting damage of aeromonas hydrophila to intestinal tracts is improved. The defatted protaetia brevitarsis larva powder can be used as a feed product for increasing the muscle protein content of the mandarin fish, improving the intestinal tissue structure development of the mandarin fish and improving the disease resistance, and the mandarin fish breeding survival rate is increased while the mandarin fish breeding cost is reduced.

The application provides a coconut cream and a preparation method thereof, and the coconut cream comprises the following raw materials in parts by weight: 90-110 parts of coconut oil, 0.5-0.8 parts of microcrystalline cellulose, 0.1-0.3 parts of sodium carboxymethyl cellulose, 0.20-0.70 parts of a colloid and 2-5 parts of protein; the colloid is at least one of xanthan gum, carrageenan or guar gum; and the protein is at least one of coconut meat protein, casein protein, silk fibroin, soybean protein isolate or whey protein. The coconut cream is prepared by taking pure coconut oil as a main raw material, taking microcrystalline cellulose and xanthan gum as additives and combining silk fibroin, soybean protein isolate and whey protein, and the coconut cream has the advantages of stable structure network, good low-temperature storage property, high whipping rate and hardness, no whey leakage rate, good smearing property and excellent piping performance.

The invention relates to the technical field of biology, and provides a cell culture meat food safety evaluation method based on a nematode model, and the nematode model is a caenorhabditis elegans model, comprises individuals at the L1 stage and the L4 stage development stage, and is used for establishing a chronic exposure model and an acute exposure model. Biological parameters are obtained by measuring the model of the cell culture meat protein after ingestion of the marker, and the parameters are compared and analyzed with parameters of a control group, so that the food safety of the cell culture meat protein is evaluated. According to the method, caenorhabditis elegans is taken as a model organism, the provided cell culture meat food safety evaluation method is simple and rapid, low in cost, short in test period and good in repeatability, early warning is provided for potential toxic components in food, and the safety evaluation process is accelerated.

The invention discloses a method for making tricholoma matsutake dried meat floss, which comprises the following steps of: removing impurities from meat by a cleaning machine, protecting color of tricholoma matsutake by a cleaning and color protecting tank, drying the tricholoma matsutake in a low-temperature vacuum dryer, and crushing the tricholoma matsutake into tricholoma matsutake powder by an ultrafine crusher; putting into a constant-temperature pickling tank, controlling the temperature and the pickling time, and regularly stirring by a stirring device to ensure that the meat is tasty; cooking the pickled meat in a cooking pot, conveying the cooked meat to a double-shaft loosening machine, and loosening the meat blocks into meat fibers; adding warm water into the tricholoma matsutake powder in an activation stirring tank for activation, mixing the tricholoma matsutake powder with an antioxidant, and feeding the mixture into a double-helix mixer under the protection of nitrogen; the meat fibers and the tricholoma matsutake powder are mixed in the double-spiral mixer according to the proportion set by the weighing module, and the mixed materials enter a vacuum interlayer frying pan; and feeding the stir-fried materials into a cooling tunnel, rapidly cooling to room temperature, and grading and packaging. Meat protein is combined with tricholoma matsutake polysaccharide and amino acid, and the problems that traditional dried meat floss is single in nutrition and insufficient in health are solved.

The present application relates to a kind of ferulic acid cyclodextrin inclusion compound and its preparation method and a kind of method for enhancing the water retention of muscle fiber protein hydrogel, belong to meat protein processing technical field.The preparation method of the ferulic acid cyclodextrin inclusion compound of the present application is, ferulic acid solution is mixed with cyclodextrin solution, and mixed solution is obtained;Mixed solution is dried, and cyclodextrin inclusion compound is obtained, solve the problems such as low water solubility of ferulic acid, poor stability etc.The present application also provides a kind of method for enhancing the water retention of muscle fiber protein hydrogel, specific method is, muscle fiber protein solution is mixed with ferulic acid cyclodextrin inclusion compound, heat treatment, by adding ferulic acid cyclodextrin inclusion compound, the water retention of muscle fiber protein gel is significantly improved.Therefore, the present application provides a kind of processing method of meat product with excellent quality, nutritional health and can be widely applied.

The invention discloses umami peptide RCNG from litopenaeus vannamei. The amino acid sequence of the umami peptide RCNG is as shown in SEQ ID NO. 2. The umami peptide RCNG from the litopenaeus vannamei is applied to serving as a flavor enhancer or preparing the flavor enhancer. According to the present invention, the new umami peptide is explored from the litopenaeus vannamei meat protein sequence through the virtual screening, the molecular simulation and other technologies, such that the marine umami peptide library is enriched, the key amino acid combined with the umami peptide receptor and the action mechanism are researched, and the reference is provided for the research of the umami presentation mechanism of the peptides with different structures.

This invention provides the use of protein compositions for supplementing or replacing meat protein in food or feed products, said protein compositions comprising methyltrophic bacterial biomass or at least one fraction thereof. Food and feed ingredients, food and feed products, and methods for their preparation are also provided.

This invention discloses a pea protein gel system suitable for 3D printing, its preparation method, and its application, belonging to the field of food processing technology. Through single-factor and orthogonal experiments, the optimal formula for the gel system was determined as follows: based on 100 parts by weight of pea protein paste, 30 parts by weight of pea protein powder, 40 parts by weight of potato starch, 12 parts by weight of gelatin, 85 parts by weight of water, and 1.0 part by weight of TG enzyme were added. Under these formula conditions, the pea-based protein gel system produced exhibited smooth extrusion without breaks during printing, demonstrating good fluidity; the accuracy and stability of the printed model were 98.01% and 97.86%, respectively; the appearance was smooth with no excess material; there was no significant deformation after cooking; and the hardness and elasticity were closer to commercially available meat. This application also determined the optimal printing parameters: nozzle diameter 1.20 mm, printing height 1.60 mm, printing temperature 35℃, and printing speed, moving speed, and extrusion speed all 30 mm / s. The optimized printed model had a regular surface, clear contours, high printing accuracy and stability, and high printing efficiency.

The present application relates to the field of biological medicine and functional food, and discloses a kind of nutrition composition based on marine shrimp peptide for anti-obesity and improving metabolic syndrome;Including: Chinese tube whip shrimp peptide active component and pharmaceutically acceptable adjuvant, the Chinese tube whip shrimp meat protein is used as raw material, and the Chinese tube whip shrimp meat protein is prepared by alkaline protease enzymolysis, and the Chinese tube whip shrimp meat protein contains peptide segment with molecular weight less than 1 kDa, and APPPPP, HPPPP and MPLPP can be detected.The pharmaceutical composition can reduce the weight and fat tissue weight under the state of obesity, improve dyslipidemia, abnormal liver function and liver steatosis, reduce oxidative stress level, improve intestinal mucosal barrier damage and intestinal permeability increase, and regulate intestinal flora structure change.The active component in the present application is clear in origin, and the preparation process is clear, has the synergistic effect from lipid metabolism regulation, liver protection to intestinal barrier improvement, and can be used for preparing medicine for preventing or treating obesity and improving metabolic syndrome.

The invention relates to application of Streptococcus paris W3B and a fermentation product of the Streptococcus paris W3B in fresh keeping of fish meat. The preservation number of the Streptococcus paris W3B is CGMCC (China General Microbiological Culture Collection Center) No.32831. The invention further relates to a preparation method of the Streptococcus paris W3B and the fermentation product of the Streptococcus paris W3B. The streptococcus paris W3B and / or the fermentation product of the streptococcus paris W3B disclosed by the invention have / has an antibacterial effect and / or a sterilization effect on dominant putrefying bacteria of fish meat, and the streptococcus paris W3B and / or the fermentation product of the streptococcus paris W3B have / has an antibacterial effect and / or a sterilization effect; the fish preservative can delay oxidation of fish protein and fat, can be applied to fresh keeping of fish as a fresh keeping agent, and can improve the fresh keeping effect of the fish and prolong the shelf life of the fish.

The application discloses a kind of frozen recombined fish fillet products with fibrous texture lamellar structure and processing method thereof, including, fresh live white carp and other fish are made into frozen recombined fish fillet products by the steps of meat picking, chopping, salt chopping, vacuum treatment, extrusion, quick freezing, demolding and cutting, hanging pulp and wrapping bran, frozen storage and the like.The application controls fish pulp particle size by chopping degree, and refines intermuscular small spines, combines with salt content to control the dissolution degree of myofibrillar protein in fish meat, and then regulates the cross-linking and gelation degree of protein molecules in recombined fish meat during cooking process, to achieve the purpose of promoting fish pulp protein to form fibrous whole by moderate cross-linking without excessive gelation;By moderate vacuum treatment to regulate the size and distribution of air holes in the product, combined with the application of simple physical extrusion to realize the formation and control of lamellar structure during fish meat protein heating process;The above strategies are comprehensively applied to realize the formation of fish pulp fibrous texture lamellar structure, and high value-added frozen recombined fish fillet products are obtained.

The invention provides a general nutritional supplement formula for dogs, which comprises the following components in parts by weight: 45-50 parts of meat protein, 20-25 parts of carbon water, 15 parts of vegetables, 6 parts of nutrient substances, 7.5 parts of basic dog food and 1.5 parts of functional substances, and the invention also provides a preparation process of the general nutritional supplement for dogs, and the general nutritional supplement formula for dogs comprises the following components in parts by weight: 45-50 parts of meat protein, 20-25 parts of carbon water, 15 parts of vegetables, 6 parts of nutrient substances, 7.5 parts of basic dog food and 1.5 parts of functional substances. According to the present invention, the raw materials are subjected to pre-treatment, such as cooking, drying, crushing, and mixing preparation by using the preparation device, and compared with the prior art, the nutrition supplement agent formed by the whole formula can be suitable for dogs of different ages to eat, can provide sufficient nutrition supplementation, and is mainly prepared from cereals, such that the nutrition supplement agent has characteristics of rich nutrition and rich nutrition. According to the dog food, comprehensive nutrition is provided, meanwhile, the influence on long-term eating of dogs can be reduced, excessive intake of part of elements is avoided, the feeding assembly is matched with the batching assembly, the feeding speed can be controlled, and the mixing uniformity can be improved.

A system includes a vacuum chamber, a vacuum source, and a mixture flow path adapted to be connected to receive the output of a direct steam injector. The vacuum source is operatively connected to a vacuum port of the vacuum chamber, while a product outlet port from the vacuum chamber is adapted to be connected to an arrangement for removing treated product from the vacuum chamber. The mixture flow path includes a flow path segment outside of the vacuum chamber volume and a flow path segment within the vacuum chamber volume. At least some of a surface defining the flow path segment within the vacuum chamber is in substantial thermal communication with one or more cooling structures.

The invention discloses a method for improving lycopene isomerization and meat digestibility through food habit interaction, and particularly relates to a processing method for synergistically improving lycopene cis-isomerization rate and meat protein digestibility in tomato meat dishes through grease thermocatalysis and potential of hydrogen step regulation. Comprising the following core technologies: 1) a molecular catalysis technology: catalyzing the conversion of lycopene from trans configuration to 5-cis configuration with higher bioavailability (the isomerization rate is greater than 70%) in a hot working process by utilizing a composite grease system formed by meat fat and vegetable grease; 2) a protein modification technology: opening a myofibrillar protein space structure and improving trypsin cutting site accessibility (in vitro digestibility is greater than 80%) through a staged synergistic effect of tomato organic acid and heat treatment, and 3) a system interaction technology: constructing an oil-meat-tomato three-phase edible interaction system, and realizing synchronous synergism of antioxidant activity and digestion and absorption performance.

The preparation method is characterized by comprising the following steps: by taking white spirit as a main material, adding an agkistrodon halys extract, a zaocys dhumnade extract, snake meat protein accounting for 3-5% of the mass of the white spirit, safflower accounting for 1-2% of the mass of the white spirit and a mixture of salvia miltiorrhiza and ligusticum chuanxiong accounting for 1-3% of the mass of the white spirit as auxiliary materials; the preparation method comprises the following steps: pretreating, soaking, clarifying, filtering, blending, storing and packaging. The method is simple and suitable for industrialization and large-scale production, zaocys dhumnade and agkistrodon halys are used as main raw materials, and the anti-thrombus tea has an inhibiting effect on various thrombus, and has a very good anti-thrombus effect after being drunk for a long time.

The invention provides a production and processing method of piny flower chicken legs, and relates to the technical field of food processing, and the production and processing method comprises the following steps: S1, raw material treatment; s2, preparing stuffing, namely adding the chicken leg blank, a vegetable protein solution, salt roasted chicken powder, edible salt and white granulated sugar into a stirring tank according to a preset proportion; s3, wrapping and forming: uniformly smearing the compound protein stuffing on the inner side of the chicken; placing the lead-free preserved egg slices along the axial direction of the chicken thigh meat, and then covering the lead-free preserved egg slices with the compound protein stuffing; s4, performing cooking processing, namely putting the uncongealed chicken leg green body into steaming equipment; s5, smoking processing: putting the cooled chicken legs into a smoking furnace; s6, performing vacuum packaging; s7, quality detection; according to the invention, the use of starch is reduced, and perfect combination of vegetable protein and meat protein is increased, so that the piny chicken leg product is more balanced in nutrition and rich in high-quality protein.

The present invention relates to use of a laccase for controlled enzymatic browning of a meat analogue product comprising a red pigment which changes colour when oxidized. Preferably, the laccase is embedded in a fat having a melting temperature of at least 25° C. such that the oxidation of the red pigment occurs only at elevated temperature, e.g. during cooking of the meat analogue product.

The invention relates to the technical field of food raw material processing, in particular to a method for screening Xuefeng black-bone chickens for fir mushroom chicken soup powder, the fir mushroom chicken soup powder and a preparation method of the fir mushroom chicken soup powder. The invention relates to a method for screening Xuefeng black-bone chickens for fir mushroom chicken soup powder. The method comprises the following steps: (1) detecting protein contents, fat contents and ash contents of chicken breast meat and chicken thigh meat of Xuefeng black-bone chickens of different day ages; (2) selecting the Xuefeng black-bone chicken of which the chicken breast protein content is greater than or equal to 24.31 g / 100g, the chicken thigh protein content is greater than or equal to 23.13 g / 100g, the chicken breast fat content is greater than or equal to 0.64 g / 100g and less than or equal to 0.8 g / 100g, the chicken thigh fat content is greater than or equal to 2.83 g / 100g and less than or equal to 3.19 g / 100g, the chicken breast ash content is greater than or equal to 0.94 g / 100g, and the chicken thigh ash content is greater than or equal to 0.94 g / 100g. A basis is provided for an evaluation system of the Xuefeng black-bone chicken for the fir mushroom chicken soup powder.

The application discloses frog meat protein source active peptides and application thereof in preparation of immunomodulators, and belongs to the technical field of active peptides. Two novel immunomodulatory peptides GIHETTYNS and IVRDIKEK are identified from the hydrolysate of Rana spinosa meat, which can significantly improve the proliferation activity of macrophage RAW264.7, accelerate the cell cycle, promote the production of NO and cytokines, and improve the level of active oxygen. The results of inflammation reaction experiments show that the active peptides can relieve inflammation. The results of molecular docking show that the active peptides are combined with the key region of TLR4 / MD-2 through hydrogen bond and hydrophobic interaction. In addition, bioinformatics analysis shows that the active peptides have good safety and stability. In summary, the active peptides are expected to become new raw materials of natural immunomodulators and anti-inflammatory agents, and promote the high-value utilization of Rana spinosa.

This invention discloses an analog nugget formulation made from white oyster mushrooms (Pleurotus ostreatus) with the addition of swordtail tempeh flour (Canavalia ensiformis) and textured vegetable protein. This formulation was developed as an alternative plant-based food product to support food diversification and provide a choice of non-meat protein sources for the community. In the formulation of this invention, 20% white oyster mushrooms, 15–30% swordtail tempeh flour, 10–25% textured vegetable protein, 12.5% ​​tapioca flour, 15% water, 5% garlic, 1% salt, 0.5% pepper, 4% honey, and 2% mushroom broth were used. Based on the results of organoleptic testing, the selected formulation was Formula F4 with a composition of swordtail tempeh flour and textured vegetable protein of 15% and 25%.The formulation produces chemical characteristics in the form of a water content of 43.49%, ash content of 2.08%, protein content of 26.27%, fat content of 19.89%, carbohydrate content of 9.37%, and crude fiber content of 0.52%. The analog nugget formulation disclosed in this invention has the potential as a plant-based food product with good protein content and utilizes local food ingredients for the development of alternative food products.