CN115251228A - Method for preparing vegetable protein meat pie by using tissue protein - Google Patents
Method for preparing vegetable protein meat pie by using tissue protein Download PDFInfo
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- CN115251228A CN115251228A CN202210968274.4A CN202210968274A CN115251228A CN 115251228 A CN115251228 A CN 115251228A CN 202210968274 A CN202210968274 A CN 202210968274A CN 115251228 A CN115251228 A CN 115251228A
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- 235000013372 meat Nutrition 0.000 title claims abstract description 73
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 48
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 47
- 108010082495 Dietary Plant Proteins Proteins 0.000 title claims abstract description 36
- 238000000034 method Methods 0.000 title claims abstract description 23
- 239000003921 oil Substances 0.000 claims abstract description 27
- 235000019198 oils Nutrition 0.000 claims abstract description 27
- 239000000843 powder Substances 0.000 claims abstract description 25
- 239000000463 material Substances 0.000 claims abstract description 19
- 239000003240 coconut oil Substances 0.000 claims abstract description 18
- 235000019864 coconut oil Nutrition 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims abstract description 12
- 235000019484 Rapeseed oil Nutrition 0.000 claims abstract description 12
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 10
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims abstract description 10
- 239000008112 carboxymethyl-cellulose Substances 0.000 claims abstract description 10
- 238000005096 rolling process Methods 0.000 claims abstract description 9
- 238000002791 soaking Methods 0.000 claims abstract description 9
- 239000000853 adhesive Substances 0.000 claims abstract description 7
- 230000001070 adhesive effect Effects 0.000 claims abstract description 7
- 238000007710 freezing Methods 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 239000000203 mixture Substances 0.000 claims abstract description 4
- 235000021374 legumes Nutrition 0.000 claims abstract description 3
- XHFLOLLMZOTPSM-UHFFFAOYSA-M sodium;hydrogen carbonate;hydrate Chemical compound [OH-].[Na+].OC(O)=O XHFLOLLMZOTPSM-UHFFFAOYSA-M 0.000 claims abstract description 3
- 235000018102 proteins Nutrition 0.000 claims description 40
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 22
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 11
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 11
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 7
- 238000004898 kneading Methods 0.000 claims description 7
- 235000010582 Pisum sativum Nutrition 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 6
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 5
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 4
- 235000019482 Palm oil Nutrition 0.000 claims description 4
- 108010084695 Pea Proteins Proteins 0.000 claims description 4
- 240000004713 Pisum sativum Species 0.000 claims description 4
- 239000000679 carrageenan Substances 0.000 claims description 4
- 235000010418 carrageenan Nutrition 0.000 claims description 4
- 229920001525 carrageenan Polymers 0.000 claims description 4
- 229940113118 carrageenan Drugs 0.000 claims description 4
- 235000005687 corn oil Nutrition 0.000 claims description 4
- 239000002285 corn oil Substances 0.000 claims description 4
- 239000002540 palm oil Substances 0.000 claims description 4
- 235000019702 pea protein Nutrition 0.000 claims description 4
- 239000000661 sodium alginate Substances 0.000 claims description 4
- 235000010413 sodium alginate Nutrition 0.000 claims description 4
- 229940005550 sodium alginate Drugs 0.000 claims description 4
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 4
- 235000019483 Peanut oil Nutrition 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 239000000312 peanut oil Substances 0.000 claims description 3
- 239000003549 soybean oil Substances 0.000 claims description 3
- 235000012424 soybean oil Nutrition 0.000 claims description 3
- 235000012054 meals Nutrition 0.000 claims 1
- 241001465754 Metazoa Species 0.000 abstract description 15
- 239000002994 raw material Substances 0.000 abstract description 8
- 241000196324 Embryophyta Species 0.000 abstract description 6
- 235000019197 fats Nutrition 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 102000006947 Histones Human genes 0.000 abstract 1
- 108010033040 Histones Proteins 0.000 abstract 1
- 239000010775 animal oil Substances 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 10
- 239000007788 liquid Substances 0.000 description 5
- 241000282414 Homo sapiens Species 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 108010064851 Plant Proteins Proteins 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 239000004519 grease Substances 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 235000021118 plant-derived protein Nutrition 0.000 description 3
- 241000219843 Pisum Species 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 235000015220 hamburgers Nutrition 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 229940088710 antibiotic agent Drugs 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 235000020774 essential nutrients Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000005431 greenhouse gas Substances 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000019659 mouth feeling Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000000447 pesticide residue Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000004088 simulation Methods 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/225—Texturised simulated foods with high protein content
- A23J3/227—Meat-like textured foods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/26—Working-up of proteins for foodstuffs by texturising using extrusion or expansion
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to the technical field of food, in particular to a method for preparing vegetable protein meat pie by utilizing tissue protein, which comprises the following steps: soaking tissue protein prepared from legume as main material in sodium bicarbonate water solution for rehydration; taking out the tissue protein after the tissue protein is softened, and mixing with powder, oil and water, wherein the powder comprises carboxymethyl cellulose (CMC) and an adhesive, the oil comprises coconut oil and rapeseed oil, and the mixture is rolled and kneaded to form sticky vegetable protein meat stuffing; and preparing the vegetable protein meat paste into a vegetable protein meat pie and carrying out quick-freezing storage. By using the histones of the leguminous plants as the main raw material, the mouthfeel of the animal meat is simulated, protein nutrition is provided, the adhesiveness of the meat pie can be more similar to that of the animal meat pie by rolling and frying before eating due to the addition of the CMC, the coconut oil, the rapeseed oil and the like, and the mouthfeel is more vivid and rich due to the fact that the internal CMC and the coconut oil are melted to simulate the animal oil and fat when heating.
Description
Technical Field
The invention relates to the technical field of food, in particular to a method for preparing vegetable protein meat pie by utilizing tissue protein.
Background
The plant artificial meat takes plant protein as a main raw material, and as a meat substitute, on one hand, the plant artificial meat can reduce the emission of greenhouse gases and the occupation of agricultural land and water consumption, and on the other hand, can prevent residual antibiotics, hormones, pesticide residues and the like of animal meat from entering human bodies and preventing the infection of animal epidemic diseases. Therefore, the plant artificial meat has great significance for society, environmental protection and human health.
The pace of modern life is accelerated and the environmental pollution is aggravated, so that the health hidden troubles are more and more, various senile diseases and chronic diseases are more and more younger, and the proportion of real health of human beings is less and less. Although vegetable meat analogue as a meat substitute contains most of amino acids and nutrients required by human body, it has not been able to satisfy people's needs by merely providing essential nutrients. In the prior art, the artificial meat generally adopts bean products made of bean crops as main raw materials, and the artificial meat is formed through a series of processing, but the taste and the flavor of the artificial meat are far away from those of animal meat.
The artificial meat adopts the plant tissue protein as the main raw material, the taste is obviously different from that of animal meat blocks, and an eater can easily distinguish the artificial meat and the current technology can not prepare the plant protein meat which is similar to animal meat fiber, so in the prior art, the plant protein meat is generally smashed into the artificial meat stuffing and is made into meat patties, meat balls and the like, but the whole artificial meat cannot be made into the artificial meat to replace the animal meat, but the taste still can not simulate the animal meat patties and even is like bean curd, and the invention is formed aiming at the technical problems.
Disclosure of Invention
The invention aims to provide a method for preparing vegetable protein meat pie by using tissue protein.
The technical scheme for solving the technical problems is as follows:
a method for preparing vegetable protein meat pie by using tissue protein comprises the following steps:
soaking tissue protein prepared from bean as main material in sodium bicarbonate water solution for rehydration;
taking out and mixing powder, oil and water after the tissue protein is softened, wherein the powder comprises carboxymethyl cellulose and an adhesive, the oil comprises coconut oil and rapeseed oil, and rolling and kneading the mixture to form viscous vegetable protein meat stuffing;
and preparing the vegetable protein meat stuffing into a vegetable protein meat pie, and quickly freezing and storing.
As a preferred technical scheme of the invention, the legume is pea, and the pea is milled into pea protein powder and made into the tissue protein.
In a preferred embodiment of the present invention, the mass ratio of the tissue protein to the aqueous sodium bicarbonate solution is 1: 1-1.5, and the PH of the aqueous sodium bicarbonate solution is between 7 and 10.
As a preferred technical scheme of the invention, the rehydration process adopts a standing and soaking mode, and the temperature is kept between 0 and 4 ℃.
As a preferable technical scheme of the invention, the adhesive in the powder material is one or two of sodium alginate and carrageenan, the mass ratio of the powder material to the oil material to the water is 1: 30-60: 10-20, and the mass ratio of the sum of the powder material and the water to the oil material is 1: 3.
Furthermore, the mass ratio of the sum of the mass of the powder, the oil and the water to the mass of the tissue protein is 1: 4-6.
As a preferred technical scheme of the invention, in the step of rolling and kneading the vegetable protein meat paste to form the sticky vegetable protein meat paste, the vegetable protein meat paste is rolled and kneaded under negative pressure or even under vacuum.
Further, the rolling and kneading are finished by utilizing a vacuum rolling and kneading machine, and the temperature is controlled to be 20-25 ℃ in the rolling and kneading process.
In a preferred embodiment of the present invention, the oil further comprises one or more of palm oil, peanut oil, corn oil, and soybean oil, wherein the mass ratio of the coconut oil in the oil is more than 40%, and the mass ratio of the rapeseed oil in the oil is more than 30%.
Compared with the prior art, the invention has at least the following beneficial effects;
the invention provides a method for preparing vegetable protein meat patty by using tissue protein, which uses the tissue protein of leguminous plants as a main raw material, simulates the taste of animal meat and provides protein nutrition.
The technical solution of the present invention is further described in detail by the following detailed description and examples.
Detailed Description
The technical solutions of the present invention will be described clearly and completely below, and it should be apparent that the described embodiments are some, but not all, embodiments of the present invention. All other embodiments, which can be obtained by a person skilled in the art without making any creative effort based on the embodiments in the present invention, belong to the protection scope of the present invention.
The specific implementation mode of the invention discloses a method for preparing vegetable protein meat pie by using tissue protein, which comprises the following steps:
s1, soaking tissue protein prepared from bean plants serving as a main raw material in a sodium bicarbonate aqueous solution for rehydration; the bean plant in the step preferably adopts fresh peas as a main raw material, the peas are pulverized to form pea protein powder, the pea protein powder is prepared into the tissue protein, the content of the tissue protein is higher than 70%, and the tissue protein is in a net water-holding structure, so that the purpose of keeping juice is achieved. Then soaking the tissue protein in an aqueous sodium bicarbonate solution for rehydration, wherein the mass ratio of the tissue protein to the aqueous sodium bicarbonate solution is 1: 1-1.5, and adjusting the mass of the sodium bicarbonate to ensure that the pH of the aqueous sodium bicarbonate solution is between 7 and 10. After the adjustment, a standing and soaking mode is adopted, and the temperature is kept between 0 and 4 ℃ under the general condition. The rehydration soaking time is controlled to be about 6 hours, and the tissue protein center is soaked to be softened, so that the tissue protein denaturation caused by overlong time and the like is avoided.
And S2, taking out the softened tissue protein, mixing the softened tissue protein with the weighed powder, oil and water, rolling and kneading the powder, the oil and the powder to form the sticky vegetable protein meat stuffing, wherein the powder comprises carboxymethyl cellulose and an adhesive, and the oil comprises coconut oil and rapeseed oil. Wherein the adhesive in the powder material is one or two of sodium alginate and carrageenan, the mass ratio of the powder material to the oil material to the water is 1: 30-60: 10-20, and the mass ratio of the sum of the powder material and the water to the oil material is 1: 3. The mass ratio of the sum of the powder, the oil and the water to the tissue protein is 1: 4-6.
In the step, the vegetable protein meat stuffing is tumbled under the negative pressure even in the vacuum environment, the specific implementation is generally completed by adopting a vacuum tumbler, and the temperature is controlled to be 20-25 ℃ in the tumbling process. Therefore, under the negative pressure and vacuum state, water in the tissue protein is analyzed, so that the tissue protein structure is loosened and expanded, and the absorption of grease is facilitated. It is further explained that the oil may also comprise one or a mixture of palm oil, peanut oil, corn oil, soybean oil, but the oil has a coconut oil content of more than 40% by mass and a rapeseed oil content of more than 30% by mass. That is, coconut oil and rapeseed oil are still the major oils in the present technology.
In the steps, the carboxymethyl cellulose (CMC) is prepared by esterifying natural cellulose, belongs to a pollution-free food additive, the technology utilizes the functions of thickening, film forming, adhesion, water retention, colloid protection, emulsification, suspension and the like of an aqueous solution of the CMC, can greatly improve the richness of the mouthfeel of the vegetable protein meat pie, and because the baking soda solution is adopted for rehydration, the PH is greater than 7, and the viscosity effect of the CMC is the best under an alkaline condition, so that the CMC and the tissue protein effectively form a net structure. As the coconut oil and the rapeseed oil are adopted as main oil materials, the main purpose is that the rapeseed oil can be fully emulsified in the rolling process, and a stable liquid system is formed in the minced meat. Then, because the temperature in the tumbler is controlled to be 20-25 ℃, and 23 ℃ is the melting point of the coconut oil, the temperature adopted by people is 23 ℃, the coconut oil is semi-solid and semi-liquid, the liquid coconut oil is more easily pressed into the inside of the tissue protein in the tumbling process, and the solid coconut oil is tumbled in the filling so as to simulate the animal meat juice and the fat particles in the animal meat filling.
And S3, preparing the vegetable protein meat stuffing into a vegetable protein meat pie, and quickly freezing and storing. The preservative is generally quick-frozen and stored at the temperature of below 18 ℃ below zero, and the shelf life can reach 10 months without adding a preservative.
The above is a specific embodiment of the present invention, and the examples are now formed by a plurality of experiments and compared with the commercially available common vegetable protein meat analogue to verify the effective effect of the present invention.
| Raw materials (g) | Example 1 | Example 2 | Example 3 | Example 4 | Comparative example |
| Tissue proteins | 200 | 200 | 200 | 200 | 200 |
| Baking soda solution | 206 | 220 | 230 | 2400 | 210 |
| CMC | 0.5 | 0.5 | 0.2 | 0.3 | 0 |
| Sodium alginate | 0.5 | 0 | 0.5 | 0.5 | 0.2 |
| Carrageenan | 0 | 0.5 | 0.3 | 0.2 | 0.3 |
| Water (I) | 9 | 9 | 9 | 9 | 9 |
| Coconut oil | 15 | 12 | 18 | 20 | 0 |
| Rapeseed oil | 10 | 9 | 12 | 5 | 0 |
| Palm oil | 5 | 0 | 0 | 5 | 20 |
| Corn oil | 0 | 9 | 0 | 0 | 10 |
The difference between the above examples is only in the selection of additives and fine adjustment of the amount of additives, the same conditions are used for other conditions such as temperature, time, etc. in the preparation process, and then the patties prepared in example 1, 4 and comparative example are quickly frozen, then fried and made into hamburgers to be eaten and compared by volunteers respectively.
The average value is obtained through a plurality of experiments, a plurality of volunteers blindly eat and score (5 points), the degree of the meat pie of the mouth feeling simulation animal is judged from high to low, and the result is as follows:
| example 1 | Example 2 | Example 3 | Example 4 | Comparative example | |
| Mouthfeel scoring | 5 | 3 | 5 | 4 | 3 |
It should be further noted that in the embodiment of the present invention, because the solid coconut oil is added and kneaded into the meat pie, the high temperature outside the meat pie is gradually transferred to the inside of the meat pie in the subsequent frying process, and the solid coconut oil and the CMC are gradually melted to form liquid grease, the mouthfeel of the liquid grease is very similar to the mouthfeel of animal meat, particularly beef hamburger meat stuffing, and the mouthfeel of the vegetable protein meat like bean dregs is changed. In addition, the embodiment of the invention is not limited on the basis of the technical scheme, and essence such as pork, beef flavor and the like is added for further simulating the animal meat.
While the preferred embodiments of the present invention have been illustrated and described, it will be appreciated that the invention may be embodied otherwise than as specifically described and that equivalent alterations and modifications, which may be effected thereto by those skilled in the art without departing from the spirit of the invention, are deemed to be within the scope and spirit of the invention.
Claims (9)
1. A method for preparing vegetable protein meat pie by using tissue protein is characterized by comprising the following steps:
soaking tissue protein prepared from bean as main material in sodium bicarbonate water solution for rehydration;
taking out and mixing powder, oil and water after the tissue protein is softened, wherein the powder comprises carboxymethyl cellulose and an adhesive, the oil comprises coconut oil and rapeseed oil, and rolling and kneading the mixture to form viscous vegetable protein meat stuffing;
and preparing the vegetable protein meat stuffing into a vegetable protein meat pie, and quickly freezing and storing.
2. The method of claim 1, wherein the legume is peas, and the peas are ground to form pea protein meal and made into the tissue protein.
3. The method for preparing vegetable protein patty using tissue protein as claimed in claim 1, wherein the mass ratio of the tissue protein to the aqueous sodium bicarbonate solution is 1: 1-1.5, and the PH of the aqueous sodium bicarbonate solution is 7-10.
4. The method for preparing vegetable protein meat patty with tissue protein as claimed in claim 1, wherein the rehydration process is carried out by standing and soaking at 0-4 deg.C.
5. The method for preparing the vegetable protein meat patty by using the tissue protein as claimed in claim 1, wherein the adhesive in the powder material is one or two of sodium alginate and carrageenan, the mass ratio of the powder material to the oil material to the water is 1: 30-60: 10-20, and the mass ratio of the sum of the mass of the powder material to the mass of the water to the mass of the oil material is 1: 3.
6. The method for preparing vegetable protein meat patty using tissue protein as claimed in claim 5, wherein the ratio of the sum of the mass of the powder, oil and water to the mass of the tissue protein is 1: 4-6.
7. The method for preparing vegetable protein meat patties by using tissue protein as claimed in claim 1, wherein in the step of tumbling to form the vegetable protein meat patties in a sticky state, the vegetable protein meat patties are tumbled under negative pressure or even under vacuum.
8. The method for preparing vegetable protein meat patties using tissue protein as set forth in claim 7, wherein the tumbling is carried out using a vacuum tumbler, and the temperature during the tumbling is controlled to be 20 to 25 ℃.
9. The method of claim 1, wherein the oil further comprises one or more of palm oil, peanut oil, corn oil, and soybean oil, wherein the oil comprises greater than 40% coconut oil and greater than 30% rapeseed oil by weight.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210968274.4A CN115251228A (en) | 2022-08-12 | 2022-08-12 | Method for preparing vegetable protein meat pie by using tissue protein |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210968274.4A CN115251228A (en) | 2022-08-12 | 2022-08-12 | Method for preparing vegetable protein meat pie by using tissue protein |
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| CN115251228A true CN115251228A (en) | 2022-11-01 |
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| CN202210968274.4A Pending CN115251228A (en) | 2022-08-12 | 2022-08-12 | Method for preparing vegetable protein meat pie by using tissue protein |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111616375A (en) * | 2020-06-19 | 2020-09-04 | 西安源森生物科技有限公司 | Plant meat meal replacement bar with satiety meal replacement effect and preparation method thereof |
| CN112244267A (en) * | 2020-10-19 | 2021-01-22 | 苏州闻达食品配料有限公司 | Vegetable meat sausage and preparation method thereof |
| CN113826755A (en) * | 2021-09-24 | 2021-12-24 | 嘉善随缘食品有限公司 | Zero-fat vegetarian meat protein and preparation method thereof |
| CN114680224A (en) * | 2020-12-25 | 2022-07-01 | 中粮集团有限公司 | Processing method of plant protein meat |
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- 2022-08-12 CN CN202210968274.4A patent/CN115251228A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111616375A (en) * | 2020-06-19 | 2020-09-04 | 西安源森生物科技有限公司 | Plant meat meal replacement bar with satiety meal replacement effect and preparation method thereof |
| CN112244267A (en) * | 2020-10-19 | 2021-01-22 | 苏州闻达食品配料有限公司 | Vegetable meat sausage and preparation method thereof |
| CN114680224A (en) * | 2020-12-25 | 2022-07-01 | 中粮集团有限公司 | Processing method of plant protein meat |
| CN113826755A (en) * | 2021-09-24 | 2021-12-24 | 嘉善随缘食品有限公司 | Zero-fat vegetarian meat protein and preparation method thereof |
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