阅读说明：本技术 一种即食植物基酥肉及其制备方法 (Instant plant-based crispy meat and preparation method thereof ) 是由 钟威 李顺舟 任留 余小英 陈涵 唐鹏 吕金刚 于 2020-05-26 设计创作，主要内容包括：本发明公开了一种即食植物基酥肉及其制备方法,属于食品加工领域。该酥肉由拉丝蛋白1000份,酵母粉1-1.2份,豌豆粉20-25份,芝麻80-90份,海苔1.5-2份,裹料3.3-5.5份和其他辅料构成。拉丝蛋白选用浙江百川生物科技有限公司生产的型号为910B的拉丝蛋白。先将拉丝蛋白以卤水浸泡、脱水拆丝,随后加入各种配料与裹料进行油炸、沥油、摊晾,冷却后真空包装,杀菌即得成品。采用本发明制得的即食植物基酥肉富含膳食纤维,利于人体的消化吸收。直接食用,无需加热或复炸,且出品率高、嫩度和多汁性与新鲜炸制的酥肉无异,风味浓郁。采用独特的配方组合,解决了植物基酥肉杀菌后肉质纤维结构被破坏的问题,具有高蛋白、低脂肪、零胆固醇的特点,是休闲、佐餐的健康食品。(The invention discloses instant plant-based crispy meat and a preparation method thereof, and belongs to the field of food processing. The crisp meat is composed of 1000 parts of wiredrawing protein, 1-1.2 parts of yeast powder, 20-25 parts of pea powder, 80-90 parts of sesame, 1.5-2 parts of sea sedge, 3.3-5.5 parts of wrapping material and other auxiliary materials. The wiredrawing protein is the wiredrawing protein with the model number of 910B produced by Baichuan Biotechnology Limited in Zhejiang. Soaking the wiredrawing protein with brine, dehydrating, removing filaments, adding various ingredients and wrapping materials, frying, draining oil, spreading, drying in the air, cooling, vacuum packaging, and sterilizing to obtain the finished product. The instant plant-based crispy meat prepared by the method is rich in dietary fiber and is beneficial to digestion and absorption of a human body. The crisp meat is directly eaten without heating or re-frying, and has high yield, no difference in tenderness and juiciness with fresh fried crisp meat, and rich flavor. By adopting the unique formula combination, the problem that the fiber structure of the meat is damaged after the sterilization of the plant-based crispy meat is solved, and the vegetable-based crispy meat has the characteristics of high protein, low fat and zero cholesterol, and is a leisure and table health food.)

1. An instant plant-based crispy meat comprising:

1000 parts of wiredrawing protein, 1-1.2 parts of yeast powder, 20-25 parts of pea powder, 80-90 parts of sesame and 1.5-2 parts of sea sedge;

wherein the wiredrawing protein is produced by Baichuan Biotech limited company in Zhejiang, and has the following model: 910B; the wiredrawing protein is used after being disassembled.

2. The crisp meat of claim 1, further comprising:

3.3 to 5.5 portions of wrapping material and other auxiliary materials.

3. The crisp meat of claim 1, wherein:

the wrapper is prepared by mixing konjac flour and calcium hydroxide according to the mass ratio of 10: 1.

4. The crisp meat of claim 1, wherein:

the auxiliary materials include but are not limited to seasonings, flavoring agents and spices.

5. A method of making the instant plant-based crispy meat of any one of claims 1 to 4, comprising:

soaking in brine: soaking the wiredrawing protein in brine for later use;

dewatering and removing silk: dehydrating the wiredrawing protein soaked in the brine, and then detaching the wire by using a wire detaching machine;

frying and spreading for airing: adding yeast powder, pea powder, sesame, sea sedge and other auxiliary materials into the silk-removed wiredrawing protein, uniformly mixing, adding the wrapping material, frying, fishing out, draining oil, spreading and drying in the air to obtain a semi-finished product;

packaging and sterilizing: and vacuumizing and packaging the spread and dried semi-finished product, and sterilizing to obtain the finished product.

6. The production method according to claim 4,

the wire stripping is finished by a wire stripping machine, and the complete wire drawing is taken as a qualified standard.

7. The production method according to claim 4,

the frying temperature is 130-140 ℃, and the frying time is 5-8 min.

8. The production method according to claim 4,

the sterilization time is 115 ℃ and 30 min.

9. An instant vegetable-based crispy meat produced by the production method according to any one of claims 5 to 8.

10. The ready-to-eat plant-based crisp meat of claim 9, comprising:

1000 parts of wiredrawing protein, 1-1.2 parts of yeast powder, 20-25 parts of pea powder, 80-90 parts of sesame, 1.5-2 parts of sea sedge, 3.3-5.5 parts of wrapping material and other auxiliary materials;

wherein:

the wiredrawing protein is produced by Baichuan Biotechnology Limited company in Zhejiang, and has the following types: 910B; the wiredrawing protein is used after being disassembled;

the wrapper is prepared by mixing konjac flour and calcium hydroxide according to the mass ratio of 10: 1.

Technical Field

The invention relates to a method for making leisure bean products, in particular to instant plant-based crispy meat and a preparation method thereof, and belongs to the technical field of bean product processing.

Background

The crisp meat is a special snack in the special traditional famous vegetables, Shanxi province, Shaanxi province, Henan province and the like, is crispy, tender, smooth, tasty, fat but not greasy, and is deeply loved by consumers. With the development of society, people have higher and higher requirements on food, crisp meat is no exception, and people not only require that the crisp meat is safe, rich in nutrition and low in fat, but also require that the crisp meat has fresh and unique taste and is good in color, aroma and taste. Therefore, the aim of numerous meat food manufacturers is to provide crisp meat which is good in nutrition and taste, fragrant, fresh, crisp and safe to eat. When the crisp meat is prepared, firstly, the pork is cut into thick strips or slices, then the pork is put into the pork, and the egg, the soy sauce and the starch are added into the pork, and then the crisp meat raw material is formed by stirring. And finally, putting the crisp meat raw materials into hot oil in batches for frying to form the finished crisp meat.

In 2019, the plant-based outbreak was the original year, the food industry started the plant revolution, and under the guidance of Impossible Foods and Beyond Meat, many manufacturers began to research and market Meat analogue products, and the Meat product substitute has become a hotspot in the market. Despite the significant improvements in taste and variety of botanical alternatives of plant-based products today, this remains one of the consumer hurdles. The consumer's focus on plant-based foods is several: (one) taste sensation: a survey of movements of the united states botanicals showed: taste remains the biggest obstacle for vegetable meat products, which are often notorious for not providing a satisfactory tasting experience. For example, the bitter and astringent taste associated with pea protein is a typical "off-flavor" of vegetable meat that has not been addressed by the industry. (II) the nutritional value: current vegetable based products, which may be added in large amounts of salt and fat in order to mimic meat products in all respects, continue to evolve in the direction of low sodium, ideal fat formulations. (III) high protein content: in a related investigation, the most important factor for selection of vegetable meat by about 40% of the visited consumers was their high protein content, and the source of the protein was one of the concerns. Protein can affect the taste, consistency, stability and cooking profile of meat. (IV) variety diversification: taking the united states as an example, the main category of vegetable meat is hamburger patties, but consumers want to see more choices. Beef is the most substituted meat and chicken is the second largest meat substituted by vegetable meat. However, although chicken and rabbit meat have high-quality protein and short reproduction period, the fat in the pork can bring unique flavor to the meat, and meanwhile, the fat can provide energy for physical workers, so that the chicken and rabbit meat becomes staple meat for most Chinese people.

In order to solve the problems that the fiber structure of the meat is damaged after the plant base is sterilized at high temperature, the meat quality is not strong, and the consumer is not easy to accept, the invention provides the instant crispy meat which takes the plant base protein as the raw material, can still keep the meat quality after being sterilized at high temperature, and is healthier to eat. Meanwhile, the problem that the flavor, the tenderness and the quality of the crisp meat are reduced due to the fact that the crisp meat needs to be heated after being bagged is avoided.

Disclosure of Invention

In view of the above characteristics, the invention provides a method for making instant plant-based crispy meat, the plant-based crispy meat made by the method can be eaten after being opened, heating or re-frying is not needed, the eating is convenient, the yield is high, the tenderness and juiciness are the same as those of fresh fried crispy meat, and the flavor is rich.

The invention adopts a unique combination formula, and solves the problem that the fiber structure of the meat is damaged after the plant-based crispy meat is sterilized. But also is rich in dietary fiber, and is beneficial to the digestion and absorption of human body. And has the characteristics of high protein, low fat and zero cholesterol, and is a leisure and table health food for consumers.

The invention is realized by the following technical means:

an instant plant-based crispy meat comprising:

1000 parts of wiredrawing protein, 1-1.2 parts of yeast powder, 20-25 parts of pea powder, 80-90 parts of sesame and 1.5-2 parts of sea sedge;

wherein the wiredrawing protein is produced by Baichuan Biotech limited company in Zhejiang, and has the following model: 910B; the wiredrawing protein is used after being disassembled.

Further, the crisp meat also comprises:

3.3 to 5.5 portions of wrapping material and other auxiliary materials.

Further, the wrapper is prepared by mixing konjac flour and calcium hydroxide according to the mass ratio of 10: 1.

Further, the auxiliary materials include, but are not limited to, seasonings, flavoring agents, spices.

The invention also discloses a method for preparing any one of the instant plant-based crispy meat, which comprises the following steps:

(1) soaking in brine: soaking the wiredrawing protein in brine at 60-70 deg.C until the product has no hard core; the brine formula comprises the following components in parts by weight: 1000 parts of water, 4-6 parts of edible salt, 4-6 parts of monosodium glutamate, 1-3 parts of I + G, 2-4 parts of white sugar, 0.4-0.6 part of star anise, 0.1-0.2 part of white pepper, 0.2-0.4 part of tsaoko amomum fruit, 0.5-0.7 part of pepper, 0.4-0.6 part of rhizoma kaempferiae, 0.3-0.5 part of fennel and 0.8-1.2 parts of old ginger;

(2) dewatering and removing silk: and (3) dehydrating the wiredrawing protein soaked by the brine in a 3000r centrifuge, wherein the dehydration time is as follows: 24-28 s; then, the silk is disassembled by a silk disassembling machine, the speed is controlled, and the silk shape of the product is kept complete;

(3) frying and spreading for airing: adding yeast powder, pea powder, sesame, sea sedge and other auxiliary materials into the silk-removed wiredrawing protein, uniformly mixing, adding the wrapping material, frying until the surface is golden, fishing out, draining oil, spreading and drying in the air to obtain a semi-finished product;

(4) packaging and sterilizing: and vacuumizing and packaging the spread and dried semi-finished product, and sterilizing to obtain the finished product. The sterilized product can be sold, and the shelf life is 9 months.

Further, the wire detaching is completed by a wire detaching machine, and the complete wire drawing is taken as a qualified standard.

Further, the frying temperature is 130-140 ℃, and the frying time is 5-8 min.

Further, the sterilization time is 115 ℃ and 30 min.

The invention also discloses the instant plant-based crispy meat prepared by any one of the preparation methods.

Further, the instant plant-based crispy meat comprises:

1000 parts of wiredrawing protein, 1-1.2 parts of yeast powder, 20-25 parts of pea powder, 80-90 parts of sesame, 1.5-2 parts of sea sedge, 3.3-5.5 parts of wrapping material and other auxiliary materials;

wherein:

the wiredrawing protein is produced by Baichuan Biotechnology Limited company in Zhejiang, and has the following types: 910B; the wiredrawing protein is used after being disassembled;

the wrapper is prepared by mixing konjac flour and calcium hydroxide according to the mass ratio of 10: 1.

The invention has the beneficial effects that:

1. the plant-based crisp meat prepared by the invention can be eaten after being bagged, does not need to be heated or re-fried, and is convenient to eat. The special combination formula is adopted to wrap the wiredrawing protein for frying, the wiredrawing protein is effectively enabled to form a gel structure, the problem of damage of a fiber structure of the meat of the wiredrawing protein structure is solved, the prepared plant-based crisp meat is good in fiber structure after being sterilized at high temperature, and obvious meat feeling is achieved when the vegetable-based crisp meat is eaten.

2. The crisp meat prepared by the invention is rich in dietary fiber, is beneficial to the digestion and absorption of human bodies, has the characteristics of high protein, low fat and zero cholesterol, and is a leisure and table-accompanied healthy food for consumers.

Detailed Description

The scheme of the invention is further illustrated by the following examples: