The invention relates to the technical field of
food processing technologies, and discloses a method for tenderizing beef and textured
soybean protein in beef paste, and the beef paste frying comprises the following process flows:
vegetable oil, sesame,
chili powder, spices and water, beef granules, textured
soybean protein, old ginger, garlic, powdery condiments and pasty condiments; the beef granules and the soybean drawing
protein need to be pretreated before being fried; the beef granules are tenderized by
citric acid, and the soybean drawing
protein is tenderized by
alkaline protease. According to the scheme, the beef and soybean drawing
protein pretreatment mode and the
processing technology are optimized, so that the soybean drawing protein is compact and has the chewing feeling of meat, meanwhile, the
hardness of the beef and soybean drawing protein in the beef paste is reduced, the tenderness of the beef and soybean drawing protein is synchronous, and the taste of the product is improved.