CN114287512B - Plant-based small crisp meat and preparation method thereof - Google Patents
Plant-based small crisp meat and preparation method thereof Download PDFInfo
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- CN114287512B CN114287512B CN202210008477.9A CN202210008477A CN114287512B CN 114287512 B CN114287512 B CN 114287512B CN 202210008477 A CN202210008477 A CN 202210008477A CN 114287512 B CN114287512 B CN 114287512B
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Landscapes
- Jellies, Jams, And Syrups (AREA)
- Beans For Foods Or Fodder (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides plant-based crispy meat and a preparation method thereof, and belongs to the technical field of food processing, wherein the plant-based crispy meat comprises the following raw materials: soy tissue protein, soy isolate protein, vegetable oil, water, a compound gum and a flavoring, wherein the compound gum comprises carrageenan, flaxseed gum and xanthan gum. According to the invention, the compound gum of the flaxseed gum, the carrageenan and the xanthan gum is crosslinked with the soybean protein isolate to form a viscoelastic pasty auxiliary material, the pasty auxiliary material is compounded with the soybean tissue protein, so that the space structure provided by the soybean tissue protein is fully occupied, the property, the gel capability, the thermal stability and the water retention of the soybean tissue protein are obviously improved, the water retention and the oil retention of the plant-based crispy meat during frying and storage are further improved, the texture and the taste of the plant-based crispy meat are ensured, and the plant-based crispy meat is more similar to fresh, tender and succulent meat of real meat.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a plant-based crispy meat and a preparation method thereof.
Background
The small crisp meat is a traditional dish in Henan, shaanxi and other places, and is prepared by cutting pork/chicken into strips, pickling, sizing and frying, and has the characteristics of ruddy color and luster and being oily but not greasy, and is popular with people. The traditional small crisp meat is mainly made of livestock meat, the cholesterol content in the meat is high, and the meat contains a large amount of saturated fatty acids, and the substances can increase the risks of arteriosclerosis and heart diseases along with the large intake of human bodies.
The essential amino acid content of the plant source protein is rich, and the nutritional value is equivalent to that of animal protein. At present, researchers aim to produce a product which is more nutritious and healthy than traditional crispy meat by adding vegetable-derived proteins in different proportions to the crispy meat. For example, chinese patent CN113412873a discloses a high-humidity extrusion process for preparing animal and plant double-protein crisp meat base material and its processing method, and the main raw materials include myofibrillar protein extracted from edible livestock meat, soy protein isolate, edible starch, vegetable oil, flavouring and cross-linking auxiliary agent. The method, although adding soy protein isolate, still retains the use of a portion of animal derived proteins. In addition, the prior art also discloses a vegetarian meat product which takes vegetable protein as raw material and approximates to crispy meat, for example, chinese patent CN201710847541.1 discloses a spicy beef and a preparation method thereof, and the spicy beef can achieve the taste of the crispy meat required by the product by properly proportioning soybean isolated protein emulsified paste and rehydrated wiredrawing protein and properly adjusting process parameters. However, the product has the advantages of great loss of water and grease during the frying and storage processes, poor water and oil retention performance, and great influence on the mouthfeel of the product.
Disclosure of Invention
In view of the above, the invention aims to provide the plant-based crispy meat and the preparation method thereof, and the plant-based crispy meat has good water and oil retention performance.
The invention provides a plant-based small crisp meat, which comprises the following raw materials: soy tissue protein, soy isolate protein, vegetable oil, water, a compound gum and a flavoring, wherein the compound gum comprises carrageenan, flaxseed gum and xanthan gum; ; the mass ratio of carrageenan, flaxseed and xanthan gum in the compound gum is (1-5): (0.2-1): (0.2-3).
Preferably, the plant-based crispy meat comprises the following raw materials in parts by weight: 18-22 parts of soybean tissue protein, 3-5 parts of soybean protein isolate, 15-18 parts of vegetable oil, 19-22 parts of water, 6-8 parts of flavoring, 1-3 parts of carrageenan, 0.2-1 part of flaxseed gum and 0.2-1 part of xanthan gum.
Preferably, the flavoring comprises a flavor powder; the flavor powder comprises a destructured starch.
The invention also provides a preparation method of the plant-based crispy meat, which comprises the following steps:
1) Rehydrating the soybean tissue protein, removing water and removing silk to obtain soybean tissue protein silk;
2) Mixing the soybean protein isolate, water, vegetable oil, carrageenan, linseed gum and xanthan gum to obtain pasty auxiliary materials;
3) Mixing the pasty auxiliary material, vegetable oil, flavoring and the soybean tissue protein silk to obtain a mixture;
4) Pressing the mixture to form, frying and freezing to obtain the plant-based crispy meat;
There is no chronological limitation between step 1) and step 2).
Preferably, in step 1), the rehydrating includes: soaking the soybean tissue protein in water until the soybean tissue protein has no hard core; the temperature of the water is 0-4 ℃.
Preferably, in step 1), the method for removing moisture includes wringing, where the wringing includes: squeezing the soyabean tissue protein after rehydration to make the wet weight of soyabean tissue protein after rehydration be 2.7-2.8 times of the weight of soyabean tissue protein before rehydration.
Preferably, in the step 1), the width of the soybean tissue protein silk is 2-3 mm; the length of the soybean tissue protein silk is 3-5 cm.
Preferably, in step 2), mixing the soy protein isolate, water, vegetable oil, carrageenan, flaxseed gum and xanthan gum comprises: firstly, firstly mixing carrageenan, linseed gum, xanthan gum and water to obtain a first mixture, and secondly mixing the first mixture, soy protein isolate and vegetable oil; the temperature of the water is 0-4 ℃.
Preferably, in the step 4), the frying temperature is 120-130 ℃; the frying time is 2-3 min.
The invention provides a plant-based small crisp meat, which comprises the following raw materials: soy tissue protein, soy isolate protein, vegetable oil, water, a compound gum and a flavoring, wherein the compound gum comprises carrageenan, flaxseed gum and xanthan gum. According to the invention, the compound gum of the flaxseed gum, the carrageenan and the xanthan gum is crosslinked with the soybean protein isolate to form a viscoelastic pasty auxiliary material, the pasty auxiliary material is compounded with the soybean tissue protein, so that the space structure provided by the soybean tissue protein is fully occupied, the property, the gel capability, the thermal stability and the water retention of the soybean tissue protein are obviously improved, the water retention and the oil retention of the plant-based crispy meat are further improved, the texture and the taste of the plant-based crispy meat are ensured, and the plant-based crispy meat is more similar to fresh, tender and succulent of real meat. In addition, the soybean tissue protein can improve the fat content and the water content of the product, so that the texture and the taste of the plant-based crispy meat are greatly improved.
Drawings
FIG. 1 shows the state of the slurry auxiliary material in test example 1;
FIG. 2 is a drawing showing the yarn removing picture of test example 1;
FIG. 3 shows the filling state of test example 1;
FIG. 4 shows the pre-fried state of test example 1;
FIG. 5 is the results of elasticity measurements of the finished products of the blank and control groups of test example 2;
FIG. 6 shows the hardness measurement results of the test example 2 blank and control products.
Detailed Description
The invention provides a plant-based small crisp meat, which comprises the following raw materials: soy tissue protein, soy isolate protein, vegetable oil, water, a compound gum and a flavoring, wherein the compound gum comprises carrageenan, flaxseed gum and xanthan gum; the mass ratio of carrageenan, flaxseed and xanthan gum in the compound gum is (1-5): (0.2-1): (0.2-3).
In the present invention, the vegetable oil is preferably soybean oil.
In the present invention, the flavoring preferably includes a flavor powder; the perfume powder preferably comprises destructured starch; the mass percentage of the spice powder in the flavoring is preferably 50-70%.
In the invention, the soybean tissue protein is preferably obtained by extrusion expansion of low-temperature defatted soybean meal, and is obtained from Shenzhen Qihan food Co.
In the invention, the plant-based crispy meat preferably comprises the following raw materials in parts by weight: 18-22 parts of soybean tissue protein, 3-5 parts of soybean protein isolate, 15-18 parts of vegetable oil, 19-22 parts of water, 6-8 parts of flavoring, 1-3 parts of carrageenan, 0.2-1 part of flaxseed gum and 0.2-1 part of xanthan gum.
In the present invention, the seasoning powder is preferably purchased from Shenzhen food Co.
In the invention, the raw materials of the plant-based crispy meat preferably further comprise a food additive; the food additive preferably comprises a pigment.
The invention also provides a preparation method of the plant-based crispy meat, which comprises the following steps:
1) Rehydrating the soybean tissue protein, removing water and removing silk to obtain soybean tissue protein silk;
2) Mixing the soybean protein isolate, water, vegetable oil, carrageenan, linseed gum and xanthan gum to obtain pasty auxiliary materials;
3) Mixing the pasty auxiliary material, vegetable oil, flavoring and the soybean tissue protein silk to obtain a mixture;
4) Pressing the mixture to form, frying and freezing to obtain the plant-based crispy meat;
There is no chronological limitation between step 1) and step 2).
According to the invention, after rehydration of the soybean tissue protein, water is removed, and the soybean tissue protein yarn is obtained by yarn splitting.
In the present invention, the rehydration preferably comprises: soaking the soybean tissue protein in water until the soybean tissue protein has no hard core; the temperature of the water is 0-4 ℃.
In the present invention, the means for removing moisture preferably includes wringing, the wringing preferably including: squeezing the soyabean tissue protein after rehydration to make the wet weight of soyabean tissue protein after rehydration be 2.7-2.8 times of the weight of soyabean tissue protein before rehydration.
In the present invention, the wire detaching preferably includes: the soybean tissue protein after rehydration and squeezing is split for 2 to 3 minutes under the condition of the rotating speed of 800 rpm; the device used for disassembling the wire is preferably a KWoode KVC30 chef machine. In the present invention, the soybean tissue protein is preferably derived from Shenzhen food Co., ltd; the soybean tissue protein after the water is squeezed is in a block shape, and the specification is 3-5 cm by 3-5 cm. In the invention, the soybean tissue protein silk is in a silk shape, and the width of the soybean tissue protein silk is preferably 2-3 mm; the length of the soybean tissue protein silk is preferably 3-5 cm.
The invention mixes the soybean protein isolate, water, vegetable oil, carrageenan, flaxseed gum and xanthan gum to obtain pasty auxiliary materials.
In the present invention, mixing the soy protein isolate, water, vegetable oil, carrageenan, flaxseed gum and xanthan gum preferably comprises: firstly, firstly mixing carrageenan, linseed gum, xanthan gum and water to obtain a first mixture, and secondly mixing the first mixture, soy protein isolate and vegetable oil; the temperature of the water is 0-4 ℃.
In the present invention, the first mixing means is preferably stirring mixing; the time of the first mixing is preferably 3-4 min; the second mixing mode is preferably chopping mixing; the rotation speed of the second mixing is preferably 500-800 rpm, more preferably 600rpm; the second mixing time is preferably 4 to 5 minutes. The chopping parameters and time of the invention are the optimal chopping state. In the invention, the chopping can ensure that the polysaccharide solution after the first mixing is more uniformly mixed with the soy protein isolate and the grease to form a more compact gel network structure, and more oil and water can be fixed, so that the water and oil retention property of the soybean protein isolate and the grease are improved.
After the soybean tissue protein silk and the pasty auxiliary material are obtained, the pasty auxiliary material, the vegetable oil, the flavoring and the soybean tissue protein silk are mixed to obtain the mixture.
In the present invention, the mixing of the pasty adjuvant, vegetable oil, seasoning and soy tissue protein silk comprises: and thirdly mixing the pasty auxiliary material, the vegetable oil, the flavoring and the spice powder to obtain a third mixture, and fourthly mixing the third mixture with the soybean tissue protein threads. In the present invention, the third mixing and the fourth mixing are preferably stirring mixing, respectively; the time of the third mixing and the fourth mixing is not particularly limited in the present invention, so long as the mixing is uniform.
After the mixture is obtained, the mixture is pressed, molded, fried and frozen to obtain the plant-based crispy meat.
In the invention, the frying temperature is preferably 120-130 ℃; the frying time is preferably 2-3 min.
The technical solutions of the present invention will be clearly and completely described in the following in connection with the embodiments of the present invention.
Example 1
In this embodiment, the mass of each component in the preparation of the plant-based crispy meat is 20kg of soy tissue protein, 4kg of soy protein isolate, 16kg of vegetable oil, 20kg of water, 4.5kg of spice powder, 2.2kg of seasoning, 1kg of carrageenan, 0.2kg of linseed gum and 0.2kg of xanthan gum.
The preparation method comprises the following steps:
(1) Soyabean tissue protein rehydration
Soaking dry block soybean tissue protein in ice water at 4deg.C for 30min until the tissue protein is soft and has no hard core, and rinsing with clear water for 1 time.
(2) Squeezing and removing silk
Pouring the tissue protein raw material obtained in the step (1) into a gauze bag, and squeezing the tissue protein raw material to dry the tissue protein raw material to enable the wet weight of the tissue protein raw material to be 2.7-2.8 times of the dry weight of the tissue protein raw material; weighing 20kg of soyabean tissue protein after rehydration, pouring into an iron blade for a wire dismantling machine, dismantling the wire at a low speed at 800rpm, dismantling the wire to a regular wire with an average width of 2-3 mm for 2min, and taking out for later use.
(3) Blending
Weighing 20kg of ice water at 4 ℃, 1kg of carrageenan, 0.2kg of flaxseed gum and 0.2kg of xanthan gum, stirring for 3-4 min, preparing a polysaccharide solution, adding 4kg of isolated soy protein and 4kg of vegetable oil, chopping for 4-5 min at the rotating speed of 600rpm, and fully emulsifying to obtain a pasty auxiliary material; weighing 4.5kg of spice powder and 2.2kg of flavoring agent, and fully and uniformly mixing to obtain powdery auxiliary materials.
(4) Mixing and stirring
Pouring the pasty auxiliary material obtained in the step (3) into a stirrer, then pouring powdery auxiliary material and 12kg of vegetable oil, and stirring for 30s until the mixture is uniform; and (3) pouring the regular filiform tissue protein obtained in the step (2), continuing to stir at a medium and high speed for 3min, and taking out for later use after stirring uniformly.
(5) Compression molding
And (3) pressing and shaping the mixture obtained in the step (4) according to each 10 g.
(6) Frying
Placing the formed stuffing obtained in the step (5) into an oil pan, and keeping the formed stuffing for 2min under the oil temperature condition of 120-130 DEG C
(7) Quick-freezing and vacuum packaging
And (3) putting the cured plant-based small crisp meat obtained in the step (6) into a quick-freezing warehouse for quick-freezing at the temperature of-25 ℃ for 30min, quickly cooling the internal and external temperatures of the product to-12 ℃, vacuumizing and packaging the product to obtain a finished product, and preserving the finished product in a cold warehouse at the temperature of-12 ℃.
Example 2
In this example, the mass of each component in the preparation of the plant-based crispy meat is 18kg of soy tissue protein, 4kg of soy protein isolate, 16kg of vegetable oil, 19kg of water, 4kg of spice powder, 2kg of seasoning, 2kg of carrageenan, 0.4kg of linseed gum and 0.3kg of xanthan gum.
The preparation method comprises the following steps:
(1) Soyabean tissue protein rehydration
Soaking dry block soybean tissue protein in ice water at 4deg.C for 30min until the tissue protein is soft and has no hard core, and rinsing with clear water for 1 time.
(2) Squeezing and removing silk
Pouring the tissue protein raw material obtained in the step (1) into a gauze bag, and squeezing the tissue protein raw material to dry the tissue protein raw material to enable the wet weight of the tissue protein raw material to be 2.7-2.8 times of the dry weight of the tissue protein raw material; weighing 18kg of soyabean tissue protein after rehydration, pouring into an iron blade for a wire dismantling machine, dismantling the wire at a low speed at 800rpm, dismantling the wire to a regular wire with an average width of 2-3 mm for 2min, and taking out for later use.
(3) Blending
Weighing 19kg of ice water at 4 ℃, 2kg of carrageenan, 0.4kg of flaxseed gum and 0.3kg of xanthan gum, stirring for 3-4 min, preparing a polysaccharide solution, adding 4kg of isolated soy protein and 4kg of vegetable oil, chopping for 4-5 min at the rotating speed of 600rpm, and fully emulsifying to obtain a pasty auxiliary material; weighing 4kg of spice powder and 2kg of flavoring agent, and fully and uniformly mixing to obtain powdery auxiliary materials.
(4) Mixing and stirring
Pouring the pasty auxiliary material obtained in the step (3) into a stirrer, then pouring powdery auxiliary material and 12kg of vegetable oil, and stirring for 30s until the mixture is uniform; and (3) pouring the regular filiform tissue protein obtained in the step (2), continuing to stir at a medium and high speed for 3min, and taking out for later use after stirring uniformly.
(5) Compression molding
And (3) pressing and shaping the mixture obtained in the step (4) according to each 10 g.
(6) Frying
Placing the formed stuffing obtained in the step (5) into an oil pan, and keeping the formed stuffing for 2min under the oil temperature condition of 120-130 DEG C
(7) Quick-freezing and vacuum packaging
And (3) putting the cured plant-based small crisp meat obtained in the step (6) into a quick-freezing warehouse for quick-freezing at the temperature of-25 ℃ for 30min, quickly cooling the internal and external temperatures of the product to-12 ℃, vacuumizing and packaging the product to obtain a finished product, and preserving the finished product in a cold warehouse at the temperature of-12 ℃.
Example 3
In this embodiment, the mass of each component in the preparation of the plant-based crispy meat is 21kg of soybean tissue protein, 5kg of isolated soybean protein, 18kg of vegetable oil, 22kg of water, 5kg of spice powder, 2.5kg of seasoning, 3kg of carrageenan, 0.6kg of linseed gum and 0.5kg of xanthan gum.
The preparation method comprises the following steps:
(1) Soyabean tissue protein rehydration
Soaking dry block soybean tissue protein in ice water at 4deg.C for 30min until the tissue protein is soft and has no hard core, and rinsing with clear water for 1 time.
(2) Squeezing and removing silk
Pouring the tissue protein raw material obtained in the step (1) into a gauze bag, and squeezing the tissue protein raw material to dry the tissue protein raw material to enable the wet weight of the tissue protein raw material to be 2.7-2.8 times of the dry weight of the tissue protein raw material; weighing 20kg of soyabean tissue protein after rehydration, pouring into an iron blade for a wire dismantling machine, dismantling the wire at a low speed at 800rpm, dismantling the wire to a regular wire with an average width of 2-3 mm for 2min, and taking out for later use.
(3) Blending
Weighing 22kg of ice water at 4 ℃, 3kg of carrageenan, 0.6kg of flaxseed gum and 0.5kg of xanthan gum, stirring for 3-4 min, preparing a polysaccharide solution, adding 4kg of isolated soy protein and 4kg of vegetable oil, chopping for 4-5 min at the rotating speed of 600rpm, and fully emulsifying to obtain a pasty auxiliary material; weighing 5kg of spice powder and 2.5kg of flavoring agent, and fully and uniformly mixing to obtain powdery auxiliary materials.
(4) Mixing and stirring
Pouring the pasty auxiliary material obtained in the step (3) into a stirrer, then pouring powdery auxiliary material and 14kg of vegetable oil, and stirring for 30s until the mixture is uniform; and (3) pouring the regular filiform tissue protein obtained in the step (2), continuing to stir at a medium and high speed for 3min, and taking out for later use after stirring uniformly.
(5) Compression molding
And (3) pressing and shaping the mixture obtained in the step (4) according to each 10 g.
(6) Frying
And (3) placing the formed stuffing obtained in the step (5) into an oil pan, and keeping the formed stuffing for 2min under the oil temperature condition of 120-130 ℃.
(7) Quick-freezing and vacuum packaging
And (3) putting the cured plant-based small crisp meat obtained in the step (6) into a quick-freezing warehouse for quick-freezing at the temperature of-25 ℃ for 30min, quickly cooling the internal and external temperatures of the product to-12 ℃, vacuumizing and packaging the product to obtain a finished product, and preserving the finished product in a cold warehouse at the temperature of-12 ℃.
Test example 1
1. Preparation of polysaccharide solutions
Preparing polysaccharide solution with mass concentration of 1% by using ice water at 0-4 ℃ and uniformly stirring the polysaccharide solution for standby use, wherein the mass ratio of carrageenan to xanthan gum to flaxseed gum is 5:2:1;
2. preparation of slurry auxiliary materials
Mixing the polysaccharide solution, soybean oil and soybean protein isolate with the mass concentration of 70%:15%:15% of the components are added into a Bolang FP3010 chopper mixer for chopping (generally working for 3-5 minutes at a 6-gear rotating speed) for standby; (slurry adjuvant state see FIG. 1)
3. Rehydrating and shredding soybean tissue protein;
Rehydrating the soybean tissue protein produced by a factory, and soaking until no hard core exists (generally 30-40 min); wire removal was performed with a kvm 30 chef machine (wire removal picture see fig. 2);
4. mixing of materials
The soybean tissue protein (55 percent) and pasty auxiliary material (25 percent) after the silk removal are processed; adding soybean oil (12.5%), spice powder (5%) and seasonings (2.5%) into a KWoodson KVC30 chef machine, uniformly stirring, extruding, frying in 120-130 ℃ oil for 2min, cooling, and quick-freezing; (see FIGS. 3 and 4 for the filling and post-pre-fry state, respectively).
Test example 2
Plant-based crispy meat was prepared according to the proportions shown in table 1 and the procedure of test example 1, each proportion being repeated two by two; the effect of the compound gum with different proportions on the texture of the emulsified slurry and the finished product is compared, and the results are shown in tables 1 and 2.
TABLE 1 influence of Compound gums of different proportions on the texture of emulsion
| Emulsified slurry | Hardness (g) | Elasticity of | Cohesive property |
| Card: yellow: sub=5:0:1 (1%) | 895.789 | 0.446 | 0.541 |
| Card: yellow: sub=5:0:1 (1%) | 834.447 | 0.438 | 0.453 |
| Card: yellow: sub=5:0.5:1 (1%) | 617.570 | 0.391 | 0.344 |
| Card: yellow: sub=5:0.5:1 (1%) | 684.752 | 0.403 | 0.401 |
| Card: yellow: sub=5:1:1 (1%) | 795.792 | 0.476 | 0.418 |
| Card: yellow: sub=5:1:1 (1%) | 804.436 | 0.498 | 0.453 |
| Card: yellow: sub=5:2:1 (1%) | 1015.965 | 0.639 | 0.583 |
| Card: yellow: sub=5:2:1 (1%) | 1201.142 | 0.716 | 0.519 |
| Card: yellow: sub=5:3:1 (1%) | 1525.319 | 0.672 | 0.687 |
| Card: yellow: sub=5:3:1 (1%) | 1491.423 | 0.668 | 0.584 |
TABLE 2 influence of Compound gums of different proportions on the texture of the finished product (plant-based crispy meat)
| Finished product | Hardness (g) | Elasticity of | Masticatory properties |
| Card: yellow: sub=5:0:1 (1%) | 4737.623 | 0.358 | 896.869 |
| Card: yellow: sub=5:0:1 (1%) | 5898.312 | 0.367 | 708.516 |
| Card: yellow: sub=5:0.5:1 (1%) | 5038.247 | 0.368 | 724.297 |
| Card: yellow: sub=5:0.5:1 (1%) | 5332.083 | 0.326 | 773.314 |
| Card: yellow: sub=5:1:1 (1%) | 5137.623 | 0.349 | 726.869 |
| Card: yellow: sub=5:1:1 (1%) | 5898.312 | 0.362 | 709.629 |
| Card: yellow: sub=5:2:1 (1%) | 6462.423 | 0.391 | 1066.796 |
| Card: yellow: sub=5:2:1 (1%) | 6726.396 | 0.403 | 970.939 |
| Card: yellow: sub=5:3:1 (1%) | 8646.713 | 0.421 | 1384.921 |
| Card: yellow: sub=5:3:1 (1%) | 8429.031 | 0.409 | 1323.636 |
As can be seen from table 1, for the emulsion slurry, with the addition of xanthan gum, the hardness and elasticity in 5:2:1 and 5:3:1 are obviously improved, the increase of cohesiveness is not obvious, but the emulsion slurry prepared according to the ratio of 5:3:1 has too high hardness, and the overall state is not as good as that of 5:2:1, so the addition amount is as follows: yellow: sub=5:2:1 (1%) gave the best lifting effect on the emulsified slurry.
As can be seen from table 2, for the finished product, with the addition of xanthan gum, hardness and chewiness in 5:2:1 and 5:3:1 are improved obviously, but the taste of 5:3:1 is relatively firewood, which is beyond the optimal range, and even if the hardness and chewiness index of 5:3:1 are the highest, the proportion of 5:2:1 is selected to be optimal.
And (3) preparing an emulsion slurry by a blank group corresponding to a finished product fried without adding polysaccharide (carrageenan, flaxseed gum and xanthan gum) and a control group corresponding to the finished product according to an optimal ratio (carrageenan: xanthan gum: flaxseed gum=5:2:1 (1%)), and frying the emulsion slurry, and preserving the emulsion slurry in a freezer at the temperature of-12 ℃ for one month, and measuring hardness and elasticity, wherein the result is shown in fig. 5 and 6. From fig. 5 and 6, it can be seen that the elastic index trend of the finished products of the control group and the blank group is gradually decreased, and the hardness index is gradually increased, which means that the free water crystals present in the sample lead to the overall elasticity being gradually decreased and the hardness being gradually increased. However, compared with the control group, the blank group has more obvious descending trend of elasticity and ascending trend of hardness, which indicates that the free water ratio in the control group is much less than that in the blank group, the free water in the ice crystal state in the sample is less, and the side surface indicates that the water retention effect of the sample added with polysaccharide is better.
Although the foregoing embodiments have been described in some, but not all, embodiments of the invention, according to which one can obtain other embodiments without inventiveness, these embodiments are all within the scope of the invention.
Claims (9)
1. The preparation method of the plant-based crispy meat is characterized in that the plant-based crispy meat is prepared from the following raw materials in parts by weight: 18-22 parts of soybean tissue protein, 3-5 parts of soybean protein isolate, 15-18 parts of vegetable oil, 19-22 parts of water, 6-8 parts of seasonings, 1-3 parts of carrageenan, 0.2-1 part of linseed gum and 0.2-1 part of xanthan gum;
Wherein the mass ratio of the carrageenan to the linseed gum to the xanthan gum is 5:1:2;
The flavoring comprises spice powder; the spice powder is modified starch;
the preparation method comprises the following steps:
1) Rehydrating the soybean tissue protein, removing water and removing silk to obtain soybean tissue protein silk;
2) Mixing the soybean protein isolate, water, vegetable oil, carrageenan, linseed gum and xanthan gum to obtain pasty auxiliary materials;
3) Mixing the pasty auxiliary material, vegetable oil, flavoring and the soybean tissue protein silk to obtain a mixture;
4) Pressing the mixture to form, frying and freezing to obtain the plant-based crispy meat;
there is no chronological limitation between step 1) and step 2).
2. The method of claim 1, wherein in step 1), the rehydrating comprises: soaking the soybean tissue protein in water until the soybean tissue protein has no hard core; the temperature of the water is 0-4 ℃.
3. The method of claim 1, wherein in step 1), the means for removing moisture comprises wringing, the wringing comprising: squeezing the soyabean tissue protein after rehydration to make the weight of the soyabean tissue protein after removing the water be 2.7-2.8 times of the weight of the soyabean tissue protein before rehydration.
4. The method according to claim 1, wherein in step 1), the width of the soybean tissue protein filaments is 2-3 mm; the length of the soybean tissue protein filaments is 3-5 cm.
5. The method of claim 1, wherein in step 2), mixing the soy protein isolate, water, vegetable oil, carrageenan, flaxseed gum and xanthan gum comprises: firstly, firstly mixing carrageenan, linseed gum, xanthan gum and water to obtain a first mixture, and secondly mixing the first mixture, soy protein isolate and vegetable oil; the temperature of the water is 0-4 ℃.
6. The method according to claim 1, wherein in step 4), the frying temperature is 120-130 ℃; the frying time is 2-3 min.
7. The method of claim 1, wherein the vegetable oil is soybean oil.
8. The preparation method of claim 1, wherein the mass percentage of the spice powder in the seasoning is 50% -70%.
9. A plant-based crispy meat prepared by the method of any one of claims 1-8.
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