CN113995048B

CN113995048B - Plant-based meat product and food product made therefrom

Info

Publication number: CN113995048B
Application number: CN202111458391.8A
Authority: CN
Inventors: 刘新旗; 李�赫; 周浩纯; 曹金诺
Original assignee: Plant Meat Hangzhou Health Technology Co ltd
Current assignee: Plant Meat Hangzhou Health Technology Co ltd
Priority date: 2021-12-01
Filing date: 2021-12-01
Publication date: 2024-03-22
Anticipated expiration: 2041-12-01
Also published as: CN113995048A

Abstract

The invention relates to the technical field of food processing, and particularly discloses a plant-based meat product, and also discloses food prepared from the plant-based meat product. The plant-based meat product provided by the invention contains the plant-based lean meat particles, the fat meat particles and the shredded meat, wherein the fat meat particles are embedded into the meat product, so that the fat feel of the meat product is improved, and the filiform tissue proteins are respectively used as the plant shredded meat and the shredded meat in the meat product, so that better meat fiber feel is provided, and the quality of the plant-based meat product is improved as a whole. The plant-based meat product provided by the invention has elasticity and meat fiber sense, has good overall chewing property, and improves the layering sense of taste.

Description

Plant-based meat product and food product made therefrom

Technical Field

The invention relates to the technical field of food processing, in particular to a plant-based meat product, and also relates to food prepared from the plant-based meat product.

Background

With the improvement of the living standard of people, the demand for protein in diet is higher and higher, and the demand proportion of animal protein is also gradually increased. The proteins in the food are directly or indirectly derived from the crop, and the crop proteins are converted as feed into animal meat and further processed into food, which reduces the conversion rate of the proteins.

The global supply of protein is not currently sustainable. Crops can provide a total amount of protein of 5.25 million tons, a global population of 74 million, and a total protein demand of 1.9 million tons. Statistics show that only 25% of the proteins in crops are used as food, 60% of the proteins are used as feed for feeding animals, and the remaining 15% of the proteins are wasted in the production and processing process. About 1/4 of the protein of the feed taken by the animals during growth becomes food to the dining table, and the rest 3/4 of the protein cannot be obtained due to bioconversion of the animals during growth. Thus, according to the current direct animal meat product to crop intake ratio, the current conversion table protein is only about 40% of the total crop protein, and the total amount of protein available to humans is 2.1 million tons at maximum. Even if the trend of increasing the consumption of meat products and decreasing the global cultivated area in the future is not considered, it is expected that the supply of cereal proteins will be severely insufficient after several years.

The improvement of the proportion of crops which are directly used as food to dining tables, and the development of plant meat products are the best solution for solving the problem of insufficient protein supply at present. Meanwhile, the plant substitute protein has the advantages of zero cholesterol, low fat, a small amount of dietary fiber and the like, meets the green healthy consumption concept, and can realize carbon neutralization, so that the development of plant-based food is also the most effective solution for contradiction and conflict between animal husbandry and environment.

At present, soybean protein and wheat protein are used as additives to be added into animal luncheon meat to improve the protein content of the luncheon meat, but no pure plant-based luncheon meat is available in the market. There are some similar alternative meat products in the form of vegetable tissue protein meat emulsion on the market, and the gel effect of the products is improved by adding starch under the gel effect of no animal protein, for example, the starch addition amount in the vegetarian sausage reaches 15 percent, even exceeds the tissue protein addition amount, and excessive starch can lead to rough tissue, inelastic and poor chewing feeling of the products, and the starch taste of the products is heavy after curing; and these products have no fat feel, fat addition must be maintained with a higher proportion of starch, otherwise the adhesion and formation are affected; in the aspect of processing technology, the tissue protein, the polysaccharide and the soybean protein are generally subjected to chopping mixing, forming and curing, so that the product has uniform texture and structure, lacks meat quality granular feel and shredded meat feel, and is free from layering in chewing.

Therefore, there is a need to develop a new pure plant-based meat product to enhance and improve the mouthfeel of the plant-based meat product.

Disclosure of Invention

The invention mainly solves the technical problem of providing a plant-based meat product and also provides a food prepared from the plant-based meat product. The plant-based meat product has elasticity and meat fiber feel, good overall chewing property, and improved taste layering.

In order to solve the technical problems, the invention adopts the following technical scheme. In a first aspect, the present invention provides a plant-based meat product, the preparation raw materials comprising: filiform tissue protein, plant fat meat, protein chyle; preferably, the mass ratio of the filiform tissue protein to the vegetable fat meat to the protein chyle is (35-45): (5-10): (50-60).

As a preferred embodiment of the present invention, the plant-based meat product is prepared by a preparation method comprising the steps of:

mixing and chopping part of the filiform tissue protein and the protein chyle to obtain the protein chyle containing plant meat threads;

mixing and whipping the rest of the filiform tissue protein, the plant fat meat and the protein chyle containing plant meat threads to prepare the plant-based meat product;

preferably, when the protein chyle containing the plant meat silk is prepared, the mass ratio of the filiform tissue protein to the protein chyle is (30-35): (50-60); and/or, when the plant-based meat product is prepared, the mass ratio of the filiform tissue protein to the plant fat meat is (5-10): (5-10).

Preferably, the plant fat meat is cut into particles and then mixed and whipped with the filiform tissue protein and the protein chyle containing the plant meat shreds.

The plant-based meat product provided by the invention has the advantages that the protein chyle, the plant fat meat and the filiform tissue protein are mixed in a proper proportion and mode, so that the plant fat meat and the filiform tissue protein can be stably embedded in the protein chyle matrix; a part of filiform tissue protein is chopped and mixed into the protein chyle uniformly under the action of a chopper mixer, so that the fibrous feel and the adhesiveness of meat quality are improved, and the other part of filiform tissue protein is used as 'lean meat particles', is mixed and whipped with diced vegetable fat meat, namely 'fat meat particles', and the protein chyle containing vegetable meat shreds, wherein the vegetable fat meat has high grease content, and the thermal irreversible gel state can keep the shape in the later processing. The plant-based meat product produced by the invention contains plant-based lean meat particles, fat meat particles and shredded meat, wherein the fat meat particles are embedded into the meat product, so that the fat feel of the meat product is improved, and the filiform tissue proteins are respectively used as the plant shredded meat and the shredded meat in the meat product, so that better meat fiber feel is provided, and the quality of the plant-based meat product is improved as a whole. The plant-based meat product provided by the invention has elasticity and meat fiber sense, has good overall chewing property, and improves the layering sense of taste.

As a preferred embodiment of the invention, the plant fat meat is prepared from the following raw materials: soy protein isolate, starch, konjaku flour, vegetable oil; preferably, the mass ratio of the soybean protein isolate, the starch, the konjaku flour and the vegetable oil is (2-5): (5-10): (3-5): (15-25).

As a preferred embodiment of the present invention, the preparation raw materials of the protein chyle include: soy protein isolate, starch, konjac flour, curdlan and vegetable oil; preferably, the mass ratio of the soybean protein isolate, the starch, the konjaku flour, the curdlan and the vegetable oil is (7-15): (3-5): (3-5): (3-5): (10-15).

As a preferred embodiment of the present invention, the vegetable oil is any one or a mixture of several of coconut oil, palm oil, peanut oil, rapeseed oil and linseed oil, and more preferably coconut oil.

As a preferred embodiment of the present invention, the filiform tissue protein is prepared by disassembling filiform tissue protein, and the water content of the adopted tissue protein is 30-35%.

The tissue protein can be soybean tissue protein or composite tissue protein, for example, composite tissue protein formed by mixing soybean protein, pea protein and wheat protein=1:1:1.

Preferably, the water content of the filiform tissue protein is 10-15%; the size of the filiform tissue protein is 1-5 cm long and 0.5-1 cm wide.

As a preferred embodiment of the present invention, the preparation of the plant fat meat comprises: the vegetable fat meat is prepared by uniformly mixing 55-70% of water, 2-5% of soybean protein isolate, 5-10% of starch and 3-5% of konjak flour by mass percent, adding 15-25% of vegetable oil, mixing and emulsifying, curing after the emulsification is finished, and refrigerating and shaping.

Preferably, the stirring speed during emulsification is 3000-5000 rpm, and the stirring time is about 10min, so as to obtain the mixture. Then curing, wherein the curing temperature is 75-95 ℃ and the curing time is 100-180 min; the cold storage shaping temperature is 0-4 ℃ and the time is 120-180 min.

As a preferred embodiment of the present invention, the preparation of the protein chyle comprises: the protein chyle is prepared by uniformly mixing 60-74% of water, 7-15% of soybean protein isolate, 3-5% of starch, 3-5% of konjak flour and 3-5% of curdlan by mass percent, preferably at a mixing and stirring speed of 1000-2000 rpm for 10-15 min, and then adding 10-15% of vegetable oil for emulsification. Preferably, the stirring speed during emulsification is 3000-5000 rpm, and the stirring time is about 10 min.

Preferably, the prepared protein chylomicron is used together with filiform tissue protein and plant fat meat after being seasoned. The flavoring of the protein chyle may be performed by conventional flavoring operations, including, for example, adding salt, monosodium glutamate, yeast extract, and the like.

As a preferred embodiment of the invention, when the protein chyle containing the plant shredded meat is prepared, the rotation speed of a chopping machine used for mixing and chopping the filamentous tissue protein and the protein chyle is 500-1000 rpm, and the chopping and stirring time is 3-8 min.

When the plant-based meat product is prepared, the stirring speed of a mixer used for mixing and stirring the filiform tissue protein, the plant fat meat and the protein chyle containing the plant meat shreds is 50-100 rpm, and the stirring time is 3-5 min.

In a second aspect, the present invention provides a food product comprising the plant-based meat product.

Preferably, the food product is a plant-based luncheon meat or a plant-based sausage.

Further preferably, the food is prepared by pouring the plant-based meat product into a fixed shape mold, vacuum sealing or injecting into a casing, and then aging and sterilizing.

Wherein the curing and sterilizing temperature is 90-115 ℃ and the time is 10-30 min.

Preferably, in the plant-based luncheon meat provided by the invention, the average area of the plant fat meat of the cut surface is more than or equal to 5%.

The plant-based meat product provided by the invention is prepared from the raw materials including filiform tissue protein, plant fat meat and protein chyle. The plant fat meat is added with grease with higher solidifying point and heat irreversible protein gel, and the plant fat meat is subjected to primary curing and refrigeration processes to form a plant fat meat structure, and the stirring and the post heating curing processes can maintain the form and can be stably embedded into a plant protein gel matrix; the vegetable fat meat uses vegetable oil rich in medium-chain fatty acid, which provides beneficial fatty acid for human body, and the oil is added into meat products through the vegetable fat meat to improve the whole oil feel, thereby avoiding the influence of excessive oil on the adhesiveness of vegetable protein gel in the traditional vegetable-based meat products. The added protein chyle is mainly a vegetable protein gel matrix, oil and fat are emulsified by using protein gel, the uniformity of oil and water is improved, the adhesive effect of the protein chyle can be ensured even if the addition of starch adhesives is reduced, filiform tissue proteins can form a fixed shape in a mould, the matrix part as a whole provides basic mouthfeel for meat products, various seasonings are added at the part, the color and taste are more uniform by high-speed whipping, the whole structure is more compact, the meat color and flavor are more maintained by curing, and the protein chyle is compared with lean meat and fat meat grains. The filiform tissue proteins are added into the protein chyle step by step, and the filiform tissue proteins added into the protein chyle for the first time are chopped and mixed at a high speed, so that the filiform tissue proteins are scattered and can be better mixed with the protein chyle to ensure that the whole is more uniform, and the protein chyle presents a shredded meat feel; the filiform tissue protein added for the second time can be simultaneously embedded into the meat emulsion containing the plant silk protein through low-speed stirring, the large filiform tissue protein and the plant silk protein are dispersed and embedded into the protein emulsion, the meat emulsion containing the plant silk protein can better fill the gap between the meat emulsion and the meat emulsion around the meat emulsion, the bonding effect is enhanced, and the meat product is kept in an intact state in the storage and cooking process of the meat product.

The pure plant meat product containing the plant-based lean meat particles, the fat meat particles and the shredded meat adopts the vegetable protein gel to replace animal gel so as to bond and shape the grease protein and other ingredients; in order to improve the taste of the plant-based meat product, the thermal irreversible simulated fat analogue embedded grease is prepared, so that the thermal irreversible simulated fat analogue embedded grease is embedded into the meat product as fat meat particles to improve the grease feel, improve the layering sense of the taste and not influence the overall elasticity and chewiness of the meat product; the silk-splitting tissue protein is adopted, and the silk-splitting tissue protein is respectively used as plant shredded meat and meat particles in the meat product through different chopping processes, so that better meat fiber feel is provided, and the quality of the plant-based meat product is improved.

The plant-based meat product filled with meat particles prepared by the method has the particle structures of shredded meat, lean meat and fat meat, and the whole meat product has strong fibrous feel and compact and loose meat. The plant-based luncheon meat prepared by the plant-based meat product has stable overall structure and can be subjected to various cooking treatments such as boiling, frying and the like.

Drawings

FIG. 1 is a comparative chart of tissue morphology of plant-based luncheon meat prepared in example 1 and comparative example according to the present invention.

Detailed Description

The technical solution of the present invention will be clearly and completely described in conjunction with the specific embodiments, but it should be understood by those skilled in the art that the embodiments described below are only for illustrating the present invention and should not be construed as limiting the scope of the present invention. All other embodiments, e.g., modified and substituted embodiments, which can be made by one skilled in the art without the exercise of inventive faculty, are intended to be within the scope of the invention.

The experimental methods used in the following examples are all conventional methods unless otherwise specified; materials, reagents and the like used are commercially available unless otherwise specified.

Example 1

The embodiment provides a plant-based meat product, the preparation method comprising the following steps:

(1) Preparing vegetable fat meat: adding 55% of water, 5% of soybean protein isolate, 10% of sweet potato starch, 5% of konjaku flour and 25% of coconut oil into a stirrer for emulsification, wherein the rotation speed of the stirrer is 3000rpm, stirring for 10min, then placing into a mould with a fixed shape for cooking and curing, the curing temperature is 75 ℃ for 180min, and placing into a cold storage at 0 ℃ for cooling for 120min for shaping after curing is finished to obtain plant fat meat;

preparation of protein chyle: adding 64% of water, 10% of soybean protein isolate, 3% of starch, 3% of konjaku flour and 5% of curdlan into a stirrer for emulsification according to mass percentage, wherein the rotating speed of the stirrer is 1500rpm, the stirring time is 10min, then 15% of coconut oil is added for emulsification, and the rotating speed of the stirrer is adjusted to 3000rpm, and the stirring time is 10min, so as to obtain the protein chyle; then flavoring the protein chyle, adding salt, monosodium glutamate, yeast extract and the like for standby;

preparation of filiform tissue protein: splitting soybean tissue protein with the moisture content of 30% into filaments with the average size of about 1cm long and 0.5cm wide by a filament splitting machine, and drying until the moisture content is 15% to obtain filiform tissue protein;

(2) Making a plant-based meat product: the plant-based meat product comprises the following raw materials in percentage by mass: 40% of filiform tissue protein, 50% of protein chyle and 10% of plant fat;

during preparation, 30% of filiform tissue protein and 50% of protein chyle are added into a chopper for mixing and chopping, the rotating speed of the chopper is 500rpm, and the stirring time is 3min, so that the protein chyle containing plant shredded meat is obtained; and adding 10% of filiform tissue protein and 10% of plant fat meat cut into particles into the protein chyle containing the plant meat shreds for mixing and stirring, wherein the stirring speed is 100rpm, the stirring time is 5min, and the stirring is finished to prepare the plant-based meat product.

The preparation method comprises the steps of pouring the prepared plant-based pork luncheon meat product into a mould with a fixed shape, carrying out curing sterilization after vacuumizing, wherein the curing temperature is 90 ℃, the curing time is 30min, and demoulding to obtain the plant-based pork luncheon meat.

Example 2

(1) Preparing vegetable fat meat: adding 62% of water, 4% of soybean protein isolate, 5% of corn starch, 4% of konjaku flour and 25% of coconut oil into a stirrer for emulsification according to mass percentage, stirring for 10min at the rotating speed of 4500rpm, then putting into a mould with a fixed shape for cooking and curing at the temperature of 95 ℃ for 100min, and putting into a cold storage with the temperature of 4 ℃ for cooling for 180min for shaping after curing to obtain plant fat meat;

preparation of protein chyle: adding 72% of water, 7% of soybean protein isolate, 4% of starch, 4% of konjaku flour and 3% of curdlan into a stirrer for emulsification according to mass percentage, wherein the rotating speed of the stirrer is 1000rpm, the stirring time is 15min, then adding 10% of coconut oil for emulsification, and the rotating speed of the stirrer is adjusted to 4000rpm, and the stirring time is 10min to obtain the protein chyle; then flavoring the protein chyle, adding salt, monosodium glutamate, yeast extract and the like for standby;

preparation of filiform tissue protein: the composite tissue protein with the moisture content of 35% is split into filaments with the average size of about 5cm long and 0.5cm wide by a filament splitting machine, and the filaments are dried until the moisture content is 12%, so that the filiform tissue protein is obtained; wherein the composite tissue protein is formed by compositing soybean protein, pea protein and wheat protein according to the mass ratio of 1:1:1, and can be obtained by purchasing;

(2) Making a plant-based meat product: the plant-based meat product comprises the following raw materials in percentage by mass: 40% of filiform tissue protein, 55% of protein chyle and 5% of plant fat;

during preparation, 35% of filiform tissue protein and 55% of protein chyle are added into a chopper for mixing and chopping, the rotating speed of the chopper is 1000rpm, and the stirring time is 4min, so that the protein chyle containing plant shredded meat is obtained; and adding 5% of filiform tissue protein and 5% of plant fat meat cut into particles into the protein chyle containing the plant meat shreds for mixing and stirring, wherein the stirring speed is 50rpm, the stirring time is 5min, and the stirring is finished to prepare the plant-based meat product.

The preparation method comprises the steps of pouring the prepared plant-based pork luncheon meat product into a mould with a fixed shape, carrying out curing sterilization after vacuumizing, wherein the curing temperature is 100 ℃, the time is 20min, and demoulding to obtain the plant-based pork luncheon meat.

Example 3

(1) Preparing vegetable fat meat: adding 70% of water, 2% of soybean protein isolate, 10% of tapioca starch, 3% of konjaku flour and 15% of coconut oil into a stirrer for emulsification according to mass percentage, wherein the rotation speed of the stirrer is 5000rpm, stirring for 10min, then placing into a mould with a fixed shape for cooking and curing, the curing temperature is 80 ℃ for 150min, and placing into a cold storage with the temperature of 2 ℃ for cooling for 150min for shaping after curing is finished to obtain plant fat meat;

preparation of protein chyle: adding 62% of water, 15% of soybean protein isolate, 3% of starch, 3% of konjaku flour and 5% of curdlan into a stirrer for emulsification according to mass percentage, wherein the rotation speed of the stirrer is 2000rpm, the stirring time is 12min, then 12% of coconut oil is added for emulsification, and the rotation speed of the stirrer is adjusted to 5000rpm, and the stirring time is 10min, so as to obtain the protein chyle; then flavoring the protein chyle, adding salt, monosodium glutamate, yeast extract and the like for standby;

preparation of filiform tissue protein: splitting soybean tissue protein with the moisture content of 33% into filaments with the average size of about 3cm long and 1cm wide by a filament splitting machine, and drying until the moisture content is 10% to obtain the filiform tissue protein;

(2) Making a plant-based meat product: the plant-based meat product comprises the following raw materials in percentage by mass: 35% of filiform tissue protein, 60% of protein chyle and 5% of plant fat;

during preparation, 30% of filiform tissue protein and 60% of protein chyle are added into a chopper for mixing and chopping, the rotating speed of the chopper is 700rpm, and the stirring time is 8min, so that the protein chyle containing plant shredded meat is obtained; and adding 5% of filiform tissue protein and 5% of plant fat meat cut into particles into the protein chyle containing the plant meat shreds for mixing and stirring, wherein the stirring speed is 70rpm, the stirring time is 3min, and the stirring is finished to prepare the plant-based meat product.

The preparation method comprises the steps of pouring the prepared plant-based pork luncheon meat product into a mould with a fixed shape, carrying out curing sterilization after vacuumizing, wherein the curing temperature is 115 ℃ for 10min, and demoulding to obtain the plant-based pork luncheon meat.

Other foods, such as plant-based sausage, etc., may also be prepared using the plant-based meat products prepared in examples 1-3, respectively.

Further, the method for producing the plant-based sausage can be that the plant-based meat product is injected into a casing, and then cured and sterilized.

Comparative example 1

The comparative example provides a plant-based luncheon meat, the preparation method comprising the following steps:

rehydrating soybean tissue protein and water according to the mass ratio of tissue protein to water=1:4, and then mashing for later use;

protein chyle preparation: adding 38.4% of water, 4.8% of soybean protein isolate, 14.4% of wheat protein, 17.4% of tapioca starch, 5.8% of carrageenan, 4.8% of konjak gum, 9.6% of soybean vegetable oil and 4.8% of flavoring into a chopper in percentage by mass, chopping for 1min at 1000rpm, and chopping for 3min at 2500rpm to obtain protein chylomicron;

adding 14.8% of rehydrated tissue protein and 85.2% of protein chyle into a chopping machine according to mass percent, mixing and chopping, wherein the chopping speed is 250rpm, the chopping time is 5min, pouring the stirred materials into a mould with a fixed shape, vacuumizing, curing and sterilizing, the curing temperature is 100 ℃, the curing time is 15min, and demoulding to obtain the plant-based luncheon meat.

The vegetable-based luncheon meat prepared in the comparative example has no fat meat component, and the histones are added after being crushed, so that the fibrous feel of the histones is destroyed, the overall elasticity is poor, the chewing property is low, and the meat quality feel of the vegetable-based luncheon meat is reduced.

Comparative example 2

rehydrating soybean tissue protein and water according to the mass ratio of tissue protein to water=1:2, and then mashing for later use;

protein chyle preparation: adding 60% of water, 12% of soybean protein isolate, 10% of starch, 3% of konjaku flour and 3% of curdlan into a stirrer for emulsification according to mass percentage, wherein the rotation speed of the stirrer is 2000rpm, the stirring time is 12min, then 12% of coconut oil is added for emulsification, and the rotation speed of the stirrer is adjusted to 5000rpm, and the stirring time is 10min, so that the protein chyle is prepared;

adding 32% of rehydrated tissue protein and 68% of the protein chyle into a chopper in percentage by mass for mixing and chopping, wherein the rotating speed of the chopper is 1000rpm, the stirring time is 15min, pouring the stirred materials into a mould with a fixed shape, carrying out curing sterilization after vacuumizing, the curing temperature is 110 ℃, the time is 15min, and demoulding to obtain the plant-based luncheon meat.

The vegetable-based luncheon meat prepared in the comparative example has no fat meat block, no lean meat block and shredded meat, but has poor elasticity, good chewiness, weak fat feel and more pores.

Experimental example

The plant-based luncheon meats prepared in examples 1 to 3 and comparative examples 1 to 2 were subjected to performance tests and comparisons in terms of fat grain distribution, lean grain distribution, elasticity, and chewiness.

The experimental method comprises the following steps: the plant-based luncheon meats prepared in examples 1 to 3 and comparative examples 1 to 2 were cut into cubes of 1cm×1cm, and the samples were repeatedly examined 10 times (n=10) using a Brookfield CT3 texture analyzer, compression set (compression distance/sample height) 20%, probe test rate 0.5mm/s, trigger point load 2g, standard probe TA10.

Elasticity: elasticity means the ability of an object to deform under the action of an external force and to recover its original state after the external force is removed.

Masticatory properties: for describing solid test samples, the numerical value is expressed as the product of tackiness and elasticity.

Fat grain distribution, lean grain distribution: after photographing the sample, randomly selecting a 4.8cm multiplied by 4.0cm picture area, and analyzing and processing by using Image-Pro Plus software to obtain the area sizes and distribution conditions of different components.

The test results are shown in Table 1 and FIG. 1. FIG. 1 is obtained by analyzing and processing Image-Pro Plus software, specifically, after photographing a sample, randomly selecting a 4.8cm multiplied by 4.0cm picture area, and analyzing and processing the picture area by using the Image-Pro Plus software to obtain the area size and distribution of different components. In fig. 1, 1 is plant fat meat particles, 2 is plant shredded meat, 3 is plant lean meat particles, a-C are picture areas of plant-based luncheon meat prepared in comparative example 1, comparative example 2 and example 1 in sequence, a-C are pictures of selected areas of plant-based luncheon meat in comparative example 1, comparative example 2 and example 1 in sequence, and the picture areas and distribution conditions of different components can be observed by using Image-Pro Plus software. As can be seen from FIG. 1, the plant-based luncheon meat of example 1 had a plurality of fat meat particles, lean meat particles, shredded meat, but none of the comparative examples.

TABLE 1

Note that: the number of fat mass and the number of lean meat particles in the above table are data in the area of 4.8cm×4.0cm picture.

As can be seen from the combination of FIG. 1 and Table 1, the plant-based luncheon meat prepared in examples 1 to 3 has good adhesiveness and compact structure, and has the characteristics of plant lean meat particles, plant fat meat particles and shredded meat, and has strong fat feel, good elasticity and good chewiness, as compared with comparative examples 1 to 2. The vegetable-based luncheon meat prepared in comparative example 1 has no fat meat lump, no lean meat lump, no shredded meat feel, and has multiple pores, uneven texture, poor elasticity and poor chewiness; the vegetable-based luncheon meat prepared in comparative example 2 had a shredded meat feel and chewiness, but was free of fat chunks, lean chunks, weak in fat feel, inelastic, and had many voids.

The experimental results show that the plant-based luncheon meat prepared in the embodiments 1-3 contains plant-based lean meat particles, plant fat meat particles and shredded meat, has strong overall fiber sense, strong fat sense, compact and loose meat, good elasticity and good chewiness, and can be subjected to various cooking treatments such as boiling, frying and the like.

While the invention has been described in detail in the foregoing general description, embodiments and experiments, it will be apparent to those skilled in the art that modifications and improvements can be made thereto. Accordingly, such modifications or improvements may be made without departing from the spirit of the invention and are intended to be within the scope of the invention as claimed.

Claims

1. A plant-based meat product characterized in that the raw materials for preparation comprise: filiform tissue protein, plant fat meat, protein chyle; the mass ratio of the filiform tissue protein, the plant fat meat and the protein chyle is (35-45): (5-10): (50-60), wherein,

the preparation raw materials of the plant fat meat comprise: the soybean protein isolate, the starch, the konjaku flour and the vegetable oil are mixed according to the mass ratio of (2-5): (5-10): (3-5): (15-25),

the preparation raw materials of the protein chyle comprise: soy protein isolate, starch, konjac flour, curdlan and vegetable oil; the mass ratio of the soybean protein isolate, the starch, the konjaku flour, the curdlan and the vegetable oil is (7-15): (3-5): (3-5): (3-5): (10-15), wherein the filiform tissue protein is prepared by disassembling filiform tissue protein, and the moisture content of the filiform tissue protein is 10-15%; and/or the size of the filiform tissue protein is 1-5 cm long and 0.5-1 cm wide;

the preparation of the plant fat meat comprises the following steps: uniformly mixing 55-70% of water, 2-5% of soybean protein isolate, 5-10% of starch and 3-5% of konjak flour by mass percent, adding 15-25% of vegetable oil, mixing and emulsifying, curing after emulsification is completed, and refrigerating and shaping to obtain the vegetable fat meat;

the preparation of the protein chyle comprises the following steps: uniformly mixing 60-74% of water, 7-15% of soybean protein isolate, 3-5% of starch, 3-5% of konjak flour and 3-5% of curdlan by mass percent, and then adding 10-15% of vegetable oil for emulsification to prepare the protein chyle;

the plant-based meat product is prepared by a preparation method comprising the following steps:

mixing and whipping the rest filiform tissue protein, the plant fat meat and the protein chyle containing the plant meat threads to prepare the plant-based meat product;

when the protein chyle containing the plant meat silk is prepared, the mass ratio of part of the filiform tissue protein to the protein chyle is (30-35): (50-60).

2. The plant-based meat product according to claim 1, wherein the mass ratio of the remaining filiform tissue protein to the plant fat meat is (5-10): (5-10).

3. The plant-based meat product of claim 1, wherein when the protein chyle containing plant filaments is prepared, a part of the filiform tissue protein and the protein chyle are mixed and chopped at a chopper speed of 500-1000 rpm for 3-8 min; and/or, when the plant-based meat product is prepared, the stirring speed of a mixer used for mixing and stirring the rest filiform tissue protein, the plant fat meat and the protein chyle containing the plant meat shreds is 50-100 rpm, and the stirring time is 3-5 min.

4. A food product comprising the plant-based meat product of any one of claims 1 to 3.

5. The food product according to claim 4, characterized in that the food product is a plant-based luncheon meat or a plant-based sausage.

6. The food product according to claim 4, characterized in that it is obtained by pouring the plant-based meat product into a fixed-shape mold, vacuum sealing or pouring into a casing, and then aging and sterilizing.

7. The food product according to claim 6, wherein the ripening sterilization is carried out at a temperature of 90-115 ℃ for a time of 10-30 min.