阅读说明：本技术 一种植物肉的制备方法 (Preparation method of vegetable meat ) 是由 曹美霞 何红伟 蒋硕 王倩倩 高升 靳莉 于 2021-07-22 设计创作，主要内容包括：本发明提供一种植物肉的制备方法,所述制备方法包含以下步骤：S1.蛋白胶制备步骤；S2.复水脱水步骤；S3.真空搅拌步骤；S4.预成型步骤；S5.喷淋冷却步骤。本发明植物肉的制备方法制备得到的植物肉成型更好、质构更紧实、口感更好、肉感更强。(The invention provides a preparation method of plant meat, which comprises the following steps: s1, preparing an albumin glue; s2, a rehydration and dehydration step; s3, vacuum stirring; s4, performing; and S5, a spray cooling step. The vegetable meat prepared by the preparation method of the vegetable meat has the advantages of better shaping, tighter texture, better taste and stronger meat feeling.)

1. A preparation method of plant meat is characterized by comprising the following steps:

s1, preparing an albumin glue;

s2, a rehydration and dehydration step;

s3, vacuum stirring;

s4, performing;

and S5, a spray cooling step.

2. The method of claim 1, further comprising a shaping step, the shaping step being subsequent to the preforming step.

3. The method of claim 1, further comprising a vacuum packaging step, the vacuum packaging step being subsequent to the forming step.

4. The method of claim 3, further comprising a demolding step, a cutting step, the demolding step being subsequent to the forming step, the cutting step being prior to the vacuum packaging step.

5. The method according to claim 4, further comprising a sterilization step before the spray cooling step and a drying step after the spray cooling step.

6. The method according to claim 1, wherein the step of preparing the protein gel comprises:

putting ice water and the protein isolate into a mixer, firstly mixing at 200-; adding the vegetable oil into the mixer for 3 times for mixing for 3-10min, stopping the mixer to clean the mixed materials in the mixer cover, starting the mixer again at 3000-.

7. The method according to claim 1, wherein the rehydration and dehydration step comprises:

soaking tissue protein and wiredrawing protein in warm water for 30-60min, dewatering to 1:1.5-2.5 after no hard core, and removing silk to thread shape.

8. The method according to claim 1, wherein the vacuum stirring step comprises:

adding an adhesive, an enzyme preparation, a spice and a pigment into the prepared protein adhesive, firstly mixing at 200-5000 rpm, then vacuum mixing at 3000-5000rpm for 30-120s, then putting the rehydrated, dehydrated and silk-removed tissue protein and the silk-drawing protein into the uniform mixed material for mixing for 30-120s, wherein the vacuum degree is-0.06 MPa-0.09 MPa, and stopping discharging after uniform mixing.

9. The method according to claim 1, characterized in that said preforming step comprises in particular:

and (3) putting the uniformly stirred mixed material in vacuum into a mold, compacting the mixed material under the pressure of 150-280KPa, requiring no holes and no air bubbles, wrapping the mold filled with the mixed material by using a preservative film, and performing in a constant temperature box at the temperature of 4-55 ℃ for 30-60 min.

10. The method according to claim 1, wherein the spray cooling step comprises:

and (3) placing the sterilized mixed material into a cooler for spray cooling, wherein the central temperature of the mixed material is required to be reduced to 20-35 ℃ within 20-40 min.

Technical Field

The invention relates to the technical field of functional foods, in particular to a preparation method of vegetable meat.

Background

The meat contains too much cholesterol and fat, so that many people take too much meat and too much protein, wherein the excessive protein is also converted into fat, the probability of various diseases such as diabetes, hypertension, heart disease and the like is increased virtually, the chronic diseases can be effectively prevented and controlled by the diet mainly comprising plant food, and the diet is also greatly helpful for reducing weight; the vegetable meat is a product of the rapid development of biotechnology in the 21 st century, aims to provide safe, nutritional and high-yield meat for human beings and solves the food tension brought by population pressure.

The plant meat is produced by mainly using plant protein, plant grease, plant source emulsifier and adhesive, plant spice and the like as raw materials and adopting a specific process to simulate the tissue shape, taste, flavor and color of the animal meat, has the tissue flavor and color similar to those of real animal meat, can save resources and reduce pollution and damage to the environment, and can be reasonably matched with nutrition and tissue components according to requirements.

However, the existing vegetable meat has a difference in taste and flavor from real meat, particularly, the texture of the existing vegetable meat is greatly different from that of real meat in texture, so that the forming plays a crucial role in texture, and the existing forming mainly comprises vacuum forming, extrusion forming, mold forming and the like, but does not achieve ideal effects.

Disclosure of Invention

In order to solve the defects of the prior art, the invention provides a preparation method of plant meat.

The purpose of the invention is realized by the following technical scheme:

in a first aspect, the present invention provides a method for preparing plant meat, comprising the steps of:

s1, preparing an albumin glue;

s2, a rehydration and dehydration step;

s3, vacuum stirring;

s4, performing;

and S5, a spray cooling step.

In a preferred embodiment, the preparation process further comprises a shaping step, which follows the preforming step.

In a preferred embodiment, the method of manufacturing further comprises a vacuum packaging step, which follows the shaping step.

In a preferred embodiment, the production method further comprises a demolding step, a cutting step, the demolding step being subsequent to the molding step, the cutting step being prior to the vacuum packaging step.

In a preferred embodiment, the preparation method further comprises a sterilization step and a drying step, wherein the sterilization step is before the spray cooling step, and the drying step is after the spray cooling step.

In a preferred embodiment, the protein glue preparation step specifically comprises:

putting ice water and the protein isolate into a mixer, firstly mixing at 200-; adding the vegetable oil into the mixer for 3 times for mixing for 3-10min, stopping the mixer to clean the mixed materials in the mixer cover, starting the mixer again at 3000-.

In a preferred embodiment, the rehydration and dehydration step specifically comprises:

soaking tissue protein and wiredrawing protein in warm water for 30-60min, dewatering to 1:1.5-2.5 after no hard core, and removing silk to thread shape.

In a preferred embodiment, the tissue protein is soy tissue protein.

In a preferred embodiment, the draw protein is a soy draw protein.

In a preferred embodiment, the vacuum stirring step specifically comprises:

adding an adhesive, an enzyme preparation, a spice and a pigment into the prepared protein adhesive, firstly mixing at 200-5000 rpm, then vacuum mixing at 3000-5000rpm for 30-120s, then putting the rehydrated, dehydrated and silk-removed tissue protein and the silk-drawing protein into the uniform mixed material for mixing for 30-120s, wherein the vacuum degree is-0.06 MPa-0.09 MPa, and stopping discharging after uniform mixing.

In a preferred embodiment, the preforming step comprises in particular:

and (3) putting the uniformly stirred mixed material in vacuum into a mold, compacting the mixed material under the pressure of 150-280KPa, requiring no holes and no air bubbles, wrapping the mold filled with the mixed material by using a preservative film, and performing in a constant temperature box at the temperature of 4-55 ℃ for 30-60 min.

In a preferred embodiment, the spray cooling step specifically comprises:

and (3) placing the sterilized mixed material into a cooler for spray cooling, wherein the central temperature of the mixed material is required to be reduced to 20-35 ℃ within 20-40 min.

In a preferred embodiment, the enzyme preparation is selected from one or more of TG enzyme, laccase, PG enzyme and bromelain.

In a preferred embodiment, the enzyme preparation is selected from the group consisting of TG enzymes, laccases, PG enzymes and bromelain.

In a preferred embodiment, the enzyme preparation is present in an amount of 0.45 to 2 parts by weight.

In the present invention, TG enzyme means glutamine transaminase; PG enzyme refers to polygalacturonase.

In a preferred embodiment, the binder is selected from one or more of salt, white granulated sugar, konjac flour, carrageenan, locust bean gum, mung bean starch, pea starch and modified starch.

In a preferred embodiment, the binder is selected from the group consisting of konjac flour, carrageenan, locust bean gum and modified starch.

In a preferred embodiment, the binder is present in an amount of 2 to 8 parts by weight.

In the invention, the adhesive takes konjac flour, carrageenan, locust bean gum and modified starch as raw materials and can hold water and oil.

In a preferred embodiment, the isolated protein is selected from one or more of soy protein isolate, pea protein isolate, rice protein, mung bean protein and wheat protein.

In a preferred embodiment, the isolated protein is selected from the group consisting of soy protein isolate, pea protein isolate and rice protein.

In a preferred embodiment, the ice water is 10 to 40 parts by weight.

In a preferred embodiment, the weight fraction of the isolated protein is 3 to 15.

According to the invention, the isolated protein takes the isolated soy protein, the isolated pea protein and the rice protein as raw materials, and is reasonably proportioned, so that higher bioavailability and absorption conversion rate can be achieved, and meanwhile, the requirements of the quality and the taste of the vegetable meat product can be met.

In a preferred embodiment, the vegetable oil is selected from one or more of coconut oil, sunflower oil, linseed oil, olive oil and medium chain triglycerides.

In the invention, the vegetable oil takes sunflower seed oil, linseed oil and olive oil as raw materials, is all natural vegetable oil and is rich in polyunsaturated fatty acid, and the health of a vegetable meat product can be ensured.

In a preferred embodiment, the vegetable oil is present in an amount of 3 to 20 parts by weight.

In a preferred embodiment, the spice is selected from one or more of cinnamon, anise, fennel, pepper, zanthoxylum and nutmeg.

In a preferred embodiment, the weight parts of the spices are 2-10.

In a preferred embodiment, the pigment is selected from one or more of beet red, capsanthin, astaxanthin and beta-carotene.

In a preferred embodiment, the pigment is present in an amount of 0.1 to 1 parts by weight.

In the invention, cinnamon, star anise, fennel, pepper, rattan pepper and nutmeg are used as spices; natural plant pigments such as beet red, capsanthin, beta-carotene and astaxanthin are used as raw materials for pigment compounding, new resource food raw materials and health food raw materials are used for replacing food additives, the product quality is guaranteed, meanwhile, the health is benefited, and all the raw materials are derived from plant base.

In a second aspect, there is provided a vegetable meat produced by the production method according to any one of claims 1 to 10.

Compared with the prior art, the invention has the beneficial effects that:

the existing vegetable meat has relatively loose and not compact texture and cannot be compared with the taste of real meat, and the vegetable meat extruded by a dry method has a silky texture but loose texture, is similar to a spicy strip structure and has a large difference with the real meat after being marinated in rehydration. Generally, after the wire drawing protein prepared by a dry method is removed, an adhesive and the like are added, and the mixture is extruded and formed under normal pressure, so that the texture is dry and loose, and cannot be compared with the texture of real meat. The traditional preparation methods of forming, vacuum forming, crosslinking reaction forming and the like are adopted, so that the time consumption is long, the energy consumption is high, the effect is general, and the prepared plant meat has a loose texture.

According to the preparation method of the plant meat, the prepared plant meat is compact by adjusting the formula and optimizing the forming process, the texture and the meat feeling of real meat are simulated, and the texture and the tissue of the plant meat are obviously improved.

The optimal cross-linked combined enzyme is determined by screening the combination and the proportion of different enzymes such as TG enzyme, laccase, PG enzyme, bromelain and the like, under the action of the enzyme, the plant meat finally prepared by the improved forming process is compact in structure and strong in meat feeling, the forming time is shortened, the forming steps are simplified, the prepared plant meat can be stored at normal temperature, the quality guarantee period is long, the storage and transportation cost is saved, the application range of the product is widened, the plant meat can be eaten instantly after being opened and also can be eaten after being processed to a certain extent, and the requirements of people at present are met.

The enzyme preparation used in the invention is combined with the adhesive which is used in the invention and contains the specific combination of salt, white granulated sugar, konjac flour, carrageenan, locust bean gum, mung bean starch, pea starch and modified starch, and can improve and increase the aspects of tissue morphology, flavor and taste, color, nutrition proportion, cost and the like of the vegetable meat. Particularly, the adhesive containing the specific combination of the konjac flour, the carrageenan, the locust bean gum and the modified starch, which is used by combining the invention, can better improve the tissue shape, the flavor, the mouthfeel and the color of the vegetable meat and has good water and oil retention effects.

Further, the enzyme preparation with a specific combination used in the invention is combined with the adhesive used in the invention, so that the vegetable meat finally prepared by the preparation method of the vegetable meat has better shaping, tighter texture, better mouthfeel and stronger meat feeling.

Detailed Description

The present invention will be described in detail below with reference to specific embodiments and examples, and the advantages and various effects of the present invention will be more clearly apparent therefrom. It will be understood by those skilled in the art that these specific embodiments and examples are for the purpose of illustrating the invention and are not to be construed as limiting the invention.

Example 1

The embodiment provides a preparation method of plant meat, which comprises the following steps:

s1, a mixer cleaning step: cleaning the mixer, removing impurities and foreign matters in the mixer, cooling for 6-10min with crushed ice, removing the crushed ice, wiping the mixer with a clean towel until no water exists, and ensuring that the mixer is in a good working state;

s2, protein gel preparation: weighing 25 parts of ice water, 1 part of isolated soy protein, 1 part of isolated pea protein, 1 part of rice protein, 3 parts of sunflower seed oil, 1 part of linseed oil and 1 part of olive oil, putting the ice water, the isolated soy protein, the isolated pea protein and the rice protein into a mixer, starting the mixer, mixing at 500rpm until no powdery isolated protein exists, then mixing at 3000rpm for 3min, stopping the mixer, cleaning mixed materials in the mixer cover, putting the mixer into the mixer, and starting the mixer again at 3000rpm for mixing for 3 min; mixing sunflower seed oil, linseed oil and olive oil, adding the mixture into a mixer for 5min for 3 times, stopping the mixer, cleaning the mixed materials in the mixer cover, mixing the materials in the mixer for 10min at 3000rpm, and keeping the final temperature of the mixed materials to be less than or equal to 15 ℃;

s3, a rehydration dehydration step: soaking the textured soybean protein and the wiredrawing soybean protein in warm water for 30min, dehydrating to 1:1.8 after no hard core exists, and removing the threads by using a thread removing knife to form thread-containing shapes.

S4, vacuum stirring: weighing 1 part of konjac flour, 1 part of carrageenan, 1 part of locust bean gum, 1 part of modified starch, 0.5 part of TG enzyme, 0.5 part of laccase, 0.5 part of PG enzyme, 0.5 part of bromelain, 1 part of cinnamon, 1 part of anise, 0.5 part of beet red and 0.5 part of capsanthin, adding the components into the prepared protein adhesive, mixing at 1000rpm, then mixing at 3000rpm for 60s in vacuum, then putting the soybean tissue protein and the soybean wire-drawing protein which are dehydrated and split into wires in a uniform mixed material for mixing for 60s, wherein the vacuum degree is-0.06 MPa, and stopping discharging after uniform mixing;

s5, performing: putting the uniformly stirred mixed material in vacuum into a mold, compacting the mixed material at the pressure of 150-280KPa, requiring no holes and no air bubbles, wrapping the mold filled with the mixed material by using a preservative film, and performing in a thermostat at 55 ℃ for 30-60 min;

s6, forming: placing the preformed mold with the mixed material into a cooking box for cooking and forming, wherein the cooking temperature is 90-110 ℃, and the time is 30-60 min;

s7, demolding: demoulding the formed semi-finished product, and filling a layer of food-grade parchment paper or gauze when the mixed material is formed and loaded into a mould;

s8, cutting: cutting the demolded semi-finished product according to the specification requirement of the product;

s9, vacuum packaging: vacuumizing and packaging the cut semi-finished product;

s10, a sterilization step: sterilizing the vacuum-packaged semi-finished product in a sterilizing pot at 135 deg.C for 5 min;

s11, spray cooling: putting the sterilized semi-finished product into a cooling machine, and performing spray cooling, wherein the central temperature of the semi-finished product is required to be reduced to 20 ℃ within 35min, and simultaneously cleaning oil stains on the surface of the semi-finished product packaging bag;

s12, drying: drying the residual moisture on the surface of the semi-finished product by using a dryer;

s13, warehousing: and warehousing and storing the dried finished product according to requirements.

Example 2

The embodiment provides a preparation method of plant meat, which comprises the following steps:

s1, a mixer cleaning step: cleaning the mixer, removing impurities and foreign matters in the mixer, cooling for 6-10min with crushed ice, removing the crushed ice, wiping the mixer with a clean towel until no water exists, and ensuring that the mixer is in a good working state;

s2, protein gel preparation: weighing 40 parts of ice water, 5 parts of soybean protein isolate, 5 parts of pea protein isolate, 5 parts of rice protein, 10 parts of sunflower seed oil, 5 parts of linseed oil and 5 parts of olive oil, putting the ice water, the soybean protein isolate, the pea protein isolate and the rice protein into a mixer, starting the mixer, mixing at 1000rpm until no powdery protein isolate exists, then mixing at 3000rpm for 3min, stopping the mixer, cleaning the mixed material in the mixer cover, putting the mixer into the mixer, and starting the mixer again at 3000rpm for mixing for 3 min; mixing sunflower seed oil, linseed oil and olive oil, adding the mixture into a mixer for 5min for 3 times, stopping the mixer, cleaning the mixed materials in the mixer cover, mixing the materials in the mixer for 10min at 3000rpm, and keeping the final temperature of the mixed materials to be less than or equal to 15 ℃;

s3, a rehydration dehydration step: soaking the textured soybean protein and the wiredrawing soybean protein in warm water for 30min, dehydrating to 1:2.3 after no hard core exists, and removing the threads by using a thread removing knife to form thread-containing shapes.

S4, vacuum stirring: weighing 1 part of konjac flour, 1 part of carrageenan, 1 part of locust bean gum, 1 part of modified starch, 0.5 part of TG enzyme, 0.5 part of laccase, 0.5 part of PG enzyme, 0.5 part of bromelain, 1 part of cinnamon, 1 part of anise, 0.5 part of beet red and 0.5 part of capsanthin, adding the components into the prepared protein adhesive, mixing at 1000rpm, then mixing at 3000rpm for 60s in vacuum, then putting the soybean tissue protein and the soybean wire-drawing protein which are dehydrated and split into wires in a uniform mixed material for mixing for 60s, wherein the vacuum degree is-0.06 MPa, and stopping discharging after uniform mixing;

s5, performing: putting the uniformly stirred mixed material in vacuum into a mold, compacting the mixed material at the pressure of 150-280KPa, requiring no holes and no air bubbles, wrapping the mold filled with the mixed material by using a preservative film, and performing in a thermostat at 55 ℃ for 30-60 min;

s6, forming: placing the preformed mold with the mixed material into a cooking box for cooking and forming, wherein the cooking temperature is 90-110 ℃, and the time is 30-60 min;

s7, demolding: demoulding the formed semi-finished product, and filling a layer of food-grade parchment paper or gauze when the mixed material is formed and loaded into a mould;

s8, cutting: cutting the demolded semi-finished product according to the specification requirement of the product;

s9, vacuum packaging: vacuumizing and packaging the cut semi-finished product;

s10, a sterilization step: sterilizing the vacuum-packaged semi-finished product in a sterilizing pot at 135 deg.C for 5 min;

s11, spray cooling: putting the sterilized semi-finished product into a cooling machine, and performing spray cooling, wherein the central temperature of the semi-finished product is required to be reduced to 20 ℃ within 35min, and simultaneously cleaning oil stains on the surface of the semi-finished product packaging bag;

s12, drying: drying the residual moisture on the surface of the semi-finished product by using a dryer;

s13, warehousing: and warehousing and storing the dried finished product according to requirements.

Comparative example 1

This comparative example provides a preparation method of vegetable meat, comprising the steps of:

s1, a mixer cleaning step: cleaning the mixer, removing impurities and foreign matters in the mixer, cooling for 6-10min with crushed ice, removing the crushed ice, wiping the mixer with a clean towel until no water exists, and ensuring that the mixer is in a good working state;

s2, a rehydration dehydration step: soaking soybean tissue protein and soybean wiredrawing protein in warm water for 30min, dewatering to 1:2.0 after no hard core, and removing the threads with a thread removing knife to the shape of thread.

S3, vacuum stirring: weighing 1 part of konjac flour, 1 part of carrageenan, 1 part of locust bean gum, 1 part of modified starch, 0.5 part of TG enzyme, 0.5 part of laccase, 0.5 part of PG enzyme, 0.5 part of bromelain, 1 part of cinnamon, 1 part of anise, 0.5 part of beet red and 0.5 part of capsanthin, adding 30-40 parts of water, 5 parts of soybean oil and 5 parts of sunflower seed oil, mixing at 1000rpm, then mixing at 3000rpm for 60s in vacuum, then putting the soybean tissue protein and the soybean wire drawing protein which are dehydrated and split into filaments by rehydration into a uniform mixed material, mixing for 60s with the vacuum degree of-0.06 MPa, stopping discharging after uniform mixing;

s4, performing: putting the uniformly stirred mixed material in vacuum into a mold, compacting the mixed material at the pressure of 150-280KPa, requiring no holes and no air bubbles, wrapping the mold filled with the mixed material by using a preservative film, and performing in a thermostat at 55 ℃ for 30-60 min;

s5, forming: placing the preformed mold with the mixed material into a cooking box for cooking and forming, wherein the cooking temperature is 90-110 ℃, and the time is 30-60 min;

s6, demolding: demoulding the formed semi-finished product, and filling a layer of food-grade parchment paper or gauze when the mixed material is formed and loaded into a mould;

s7, cutting: cutting the demolded semi-finished product according to the specification requirement of the product;

s8, vacuum packaging: vacuumizing and packaging the cut semi-finished product;

s9, a sterilization step: sterilizing the vacuum-packaged semi-finished product in a sterilizing pot at 135 deg.C for 5 min;

s10, spray cooling: putting the sterilized semi-finished product into a cooling machine, and performing spray cooling, wherein the central temperature of the semi-finished product is required to be reduced to 20 ℃ within 35min, and simultaneously cleaning oil stains on the surface of the semi-finished product packaging bag;

s11, drying: drying the residual moisture on the surface of the semi-finished product by using a dryer;

s12, a step of warehousing: and warehousing and storing the dried finished product according to requirements.

Comparative example 2

This comparative example provides a preparation method of vegetable meat, comprising the steps of:

s1, a mixer cleaning step: cleaning the mixer, removing impurities and foreign matters in the mixer, cooling for 6-10min with crushed ice, removing the crushed ice, wiping the mixer with a clean towel until no water exists, and ensuring that the mixer is in a good working state;

s2, protein gel preparation: weighing 40 parts of ice water, 5 parts of soybean protein isolate, 5 parts of pea protein isolate, 5 parts of rice protein, 10 parts of sunflower seed oil, 5 parts of linseed oil and 5 parts of olive oil, putting the ice water, the soybean protein isolate, the pea protein isolate and the rice protein into a mixer, starting the mixer, mixing at 500rpm until no powdery protein isolate exists, then mixing at 3000rpm for 3min, stopping the mixer, cleaning the mixed material in the mixer cover, putting the mixer into the mixer, and starting the mixer again at 3000rpm for mixing for 3 min; mixing sunflower seed oil, linseed oil and olive oil, adding the mixture into a mixer for 5min for 3 times, stopping the mixer, cleaning the mixed materials in the mixer cover, mixing the materials in the mixer for 10min at 3000rpm, and keeping the final temperature of the mixed materials to be less than or equal to 15 ℃;

s3, a rehydration dehydration step: soaking the textured soybean protein and the wiredrawing soybean protein in warm water for 30min, dehydrating to 1:2.4 after no hard core exists, and removing the threads by using a thread removing knife to form thread-containing shapes.

S4, vacuum stirring: weighing 1 part of konjac flour, 1 part of carrageenan, 1 part of locust bean gum, 1 part of modified starch, 0.5 part of TG enzyme, 0.5 part of laccase, 0.5 part of PG enzyme, 0.5 part of bromelain, 1 part of cinnamon, 1 part of anise, 0.5 part of beet red and 0.5 part of capsanthin, adding the components into the prepared protein adhesive, mixing at 1000rpm, then mixing at 3000rpm for 60s in vacuum, then putting the soybean tissue protein and the soybean wire-drawing protein which are dehydrated and split into wires in a uniform mixed material for mixing for 60s, wherein the vacuum degree is-0.06 MPa, and stopping discharging after uniform mixing;

s5, forming: loading the mixture into a mold, and steaming at 90-110 deg.C for 30-60 min;

s6, demolding: demoulding the formed semi-finished product, and filling a layer of food-grade parchment paper or gauze when the mixed material is formed and loaded into a mould;

s7, cutting: cutting the demolded semi-finished product according to the specification requirement of the product;

s8, vacuum packaging: vacuumizing and packaging the cut semi-finished product;

s9, a sterilization step: sterilizing the vacuum-packaged semi-finished product in a sterilizing pot at 135 deg.C for 5 min;

s10, spray cooling: putting the sterilized semi-finished product into a cooling machine, and performing spray cooling, wherein the central temperature of the semi-finished product is required to be reduced to 20 ℃ within 35min, and simultaneously cleaning oil stains on the surface of the semi-finished product packaging bag;

s11, drying: drying the residual moisture on the surface of the semi-finished product by using a dryer;

s12, a step of warehousing: and warehousing and storing the dried finished product according to requirements.

Comparative example 3

This comparative example provides a preparation method of vegetable meat, comprising the steps of:

s1, a mixer cleaning step: cleaning the mixer, removing impurities and foreign matters in the mixer, cooling for 6-10min with crushed ice, removing the crushed ice, wiping the mixer with a clean towel until no water exists, and ensuring that the mixer is in a good working state;

s2, protein gel preparation: weighing 40 parts of ice water, 5 parts of soybean protein isolate, 5 parts of pea protein isolate, 5 parts of rice protein, 10 parts of sunflower seed oil, 5 parts of linseed oil and 5 parts of olive oil, putting the ice water, the soybean protein isolate, the pea protein isolate and the rice protein into a mixer, starting the mixer, mixing at 500rpm until no powdery protein isolate exists, then mixing at 3000rpm for 3min, stopping the mixer, cleaning the mixed material in the mixer cover, putting the mixer into the mixer, and starting the mixer again at 3000rpm for mixing for 3 min; mixing sunflower seed oil, linseed oil and olive oil, adding the mixture into a mixer for 5min for 3 times, stopping the mixer, cleaning the mixed materials in the mixer cover, mixing the materials in the mixer for 10min at 3000rpm, and keeping the final temperature of the mixed materials to be less than or equal to 15 ℃;

s3, a rehydration dehydration step: soaking the textured soybean protein and the wiredrawing soybean protein in warm water for 30min, dehydrating to 1:1.8 after no hard core exists, and removing the threads by using a thread removing knife to form thread-containing shapes.

S4, vacuum stirring: weighing 1 part of konjac flour, 1 part of carrageenan, 1 part of locust bean gum, 1 part of modified starch, 0.5 part of TG enzyme, 0.5 part of laccase, 0.5 part of PG enzyme, 0.5 part of bromelain, 1 part of cinnamon, 1 part of anise, 0.5 part of beet red and 0.5 part of capsanthin, adding the components into the prepared protein adhesive, mixing at 1000rpm, then mixing at 3000rpm for 60s in vacuum, then putting the soybean tissue protein and the soybean wire-drawing protein which are dehydrated and split into wires in a uniform mixed material for mixing for 60s, wherein the vacuum degree is-0.06 MPa, and stopping discharging after uniform mixing;

s5, performing: putting the uniformly stirred mixed material in vacuum into a mold, compacting the mixed material at the pressure of 150-280KPa, requiring no holes and no air bubbles, wrapping the mold filled with the mixed material by using a preservative film, and performing in a thermostat at 55 ℃ for 30-60 min;

s6, forming: placing the preformed mold with the mixed material into a cooking box for cooking and forming, wherein the cooking temperature is 90-110 ℃, and the time is 30-60 min;

s7, demolding: demoulding the formed semi-finished product, and filling a layer of food-grade parchment paper or gauze when the mixed material is formed and loaded into a mould;

s8, cutting: cutting the demolded semi-finished product according to the specification requirement of the product;

s9, vacuum packaging: vacuumizing and packaging the cut semi-finished product;

s10, a sterilization step: sterilizing the vacuum-packaged semi-finished product in a sterilizing pot at 135 deg.C for 5 min;

s11, drying: drying the residual moisture on the surface of the semi-finished product by using a dryer;

s12, a step of warehousing: and warehousing and storing the dried finished product according to requirements.

Experiment 1: sensory evaluation

And (3) testing a sample: vegetable meat prepared according to the preparation methods of examples 1-2 and comparative examples 1-3

The experimental method comprises the following steps:

the vegetable meats prepared in examples 1 to 2 and comparative examples 1 to 3 were fried and then subjected to sensory evaluation.

The results of the experiments are shown in table 1 below.

TABLE 1 sensory evaluation results

From the above results, it can be seen that:

the plant meat prepared by the preparation method is better improved in the aspects of tissue, flavor and juice sense, and through evaluation, the similarity between the plant meat and the plant meat is the highest in the examples 1 and 2, the plant meat is superior to similar products in the market, and the requirements of consumers on the flavor, the taste and the like of the plant meat can be met. The vegetable meat prepared by the preparation method of the invention can not meet the requirements of consumers on the vegetable meat in the aspect of flavor, can not meet the requirements of consumers in the aspect of tissue, or is poor in evaluation on juice feeling.

Experiment 2: texture detection

And (3) testing a sample: vegetable meat prepared according to the preparation methods of examples 1-2 and comparative examples 1-3

The experimental method comprises the following steps:

the vegetable meat prepared in examples 1-2 and comparative examples 1-3 was subjected to shear force, hardness, elasticity, and cohesiveness tests using a texture analyzer.

The results of the experiments are shown in table 2 below.

TABLE 2 texture test results

	Shear force/kg	Hardness per kg	Elasticity/mm	Cohesiveness/(g/mm)
					Example 1	5.21±0.13	3.30±0.12	2.43±0.12	3.23±0.20
Example 2	5.31±0.23	3.35±0.32	2.53±0.22	3.30±0.26
					Comparative example 1	3.11±0.15	1.25±0.05	0.57±0.06	0.85±0.10
Comparative example 2	3.16±0.20	1.03±0.11	0.53±0.12	0.65±0.15
					Comparative example 3	3.26±0.08	1.03±0.12	0.62±0.10	0.76±0.11

From the above results, it can be seen that:

the plant meat prepared by the invention in the embodiment 1 and the embodiment 2 is better than the plant meat prepared by the comparative example 1, the comparative example 2 and the comparative example 3 in the aspects of shearing force, hardness and elasticity, and has better cohesiveness. Namely, the texture structure of the vegetable meat prepared by the invention is closest to that of the real meat.

Experiment 3: water and oil retention rate detection

And (3) testing a sample: samples prepared according to the preparation methods of examples 1 to 2 and comparative examples 1 to 3

The experimental method comprises the following steps:

a certain amount of sample was squeezed at a pressure of 200KPa, the squeezed liquid was collected and weighed, and the water retention and oil retention rate (total sample weight-squeezed liquid weight)/total sample weight was 100%.

The results of the experiments are shown in Table 3 below.

TABLE 3 Water and oil retention test results

	Water and oil retention
		Example 1	5.05±0.16
Example 2	5.37±0.08
		Comparative example 1	3.42±0.13
Comparative example 2	3.83±0.22
		Comparative example 3	3.76±0.12

From the above results, it can be seen that:

the water retention and oil retention of the samples prepared in the example 1 and the example 2 of the invention are obviously better than those of the samples prepared in the comparative example 1, the comparative example 2 and the comparative example 3. Namely, the plant meat prepared by the preparation method has good water and oil retention effects.

It is to be understood that the invention disclosed is not limited to the particular methodology, protocols, and materials described, as these may vary. It is also to be understood that the terminology used herein is for the purpose of describing particular embodiments only, and is not intended to limit the scope of the present invention which will be limited only by the appended claims.

Those skilled in the art will also recognize, or be able to ascertain using no more than routine experimentation, many equivalents to the specific embodiments of the invention described herein. Such equivalents are intended to be encompassed by the following claims.