阅读说明：本技术 一种植物蛋白肉素肉饼及其制备方法 (Vegetable protein meat vegetarian meat pie and preparation method thereof ) 是由 李迎秋 王瑞雪 梁艳 王晨莹 孙桂金 赵祥忠 于 2021-08-24 设计创作，主要内容包括：本发明具体涉及一种植物蛋白肉素肉饼及其制备方法,属于食品加工技术领域,所述植物蛋白肉素肉饼由如下质量份数的组分组成：植物蛋白肉45-65份,冰水9-18份,玉米淀粉9-14份,胡萝卜4-6份,紫甘蓝4-6份,洋葱4-6份,鸡蛋液9-14份,蛋白粉1.5-2.5份,五香粉0.2-0.4份,天然红曲红色素0.2-0.4份,盐0.5-1.0份,白糖0.5-1.0份,料酒1.0-2.0份,复合磷酸盐0.2-0.4份,卡拉胶0.2-0.4份。其制作方法为：原料的清洗、绞碎、配制腌制液、腌制、搅拌、冷冻成型、熟制。该植物蛋白肉素肉饼具有良好质地、口感和风味,还具有植物性蛋白、必需氨基酸、维生素等含量丰富,脂肪和胆固醇含量低的优点,能有效减少患肥胖症、高血压、高血脂、糖尿病和癌症以及其他慢性疾病的几率,还能满足素食主义消费者的需求。(The invention particularly relates to a vegetable protein meat vegetarian meat pie and a preparation method thereof, belonging to the technical field of food processing, wherein the vegetable protein meat vegetarian meat pie comprises the following components in parts by weight: 45-65 parts of plant protein meat, 9-18 parts of ice water, 9-14 parts of corn starch, 4-6 parts of carrot, 4-6 parts of purple cabbage, 4-6 parts of onion, 9-14 parts of egg liquid, 1.5-2.5 parts of protein powder, 0.2-0.4 part of five spice powder, 0.2-0.4 part of natural monascus red pigment, 0.5-1.0 part of salt, 0.5-1.0 part of white sugar, 1.0-2.0 parts of cooking wine, 0.2-0.4 part of composite phosphate and 0.2-0.4 part of carrageenan. The manufacturing method comprises the following steps: cleaning raw materials, mincing, preparing pickling liquid, pickling, stirring, freezing, molding and cooking. The vegetable protein meat vegetarian meat pie has good texture, mouthfeel and flavor, also has the advantages of rich content of vegetable protein, essential amino acid, vitamin and the like and low content of fat and cholesterol, can effectively reduce the probability of suffering from obesity, hypertension, hyperlipidemia, diabetes, cancer and other chronic diseases, and can meet the requirements of vegetarian consumers.)

1. The vegetable protein meat vegetarian meat pie is characterized by being prepared from the following raw materials in parts by weight: 45-65 parts of plant protein meat, 9-18 parts of ice water, 9-14 parts of corn starch, 4-6 parts of carrot, 4-6 parts of purple cabbage, 4-6 parts of onion, 9-14 parts of egg liquid, 1.5-2.5 parts of protein powder, 0.2-0.4 part of five spice powder, 0.2-0.4 part of natural monascus red pigment, 0.5-1.0 part of salt, 0.5-1.0 part of white sugar, 1.0-2.0 parts of cooking wine, 0.2-0.4 part of composite phosphate and 0.2-0.4 part of carrageenan.

2. The vegetarian protein meat patty of claim 1 wherein said patty has a mass of 60 ± 0.5 g.

3. The vegetable protein meat patty of claim 1 wherein the vegetable protein meat is comprised of the following raw materials in parts by weight: 45-50 parts of water, 40-45 parts of soybean protein isolate, 2-5 parts of rapeseed oil, 2-4 parts of starch, 1-1.5 parts of methyl cellulose, 1-1.5 parts of Arabic gum, 0.1-0.2 part of beet powder, 0.1-0.2 part of soybean hemoglobin, 2-3 parts of natural spices, 1-2 parts of white granulated sugar, 2-3 parts of salt and 0.2-0.5 part of garlic powder.

4. The vegetable protein meat patty of claim 1 wherein the vegetable protein meat is prepared by: mixing the above materials, extruding with screw, and cutting.

5. The vegetable protein meat patty of claim 4 wherein the feed rate is 10 to 12 g/min;

or the extrusion temperature is 150-160 ℃, and the screw rotation speed is 90-120 r/min.

6. A preparation method of vegetable protein meat vegetarian meat pie is characterized by comprising the following steps:

respectively cleaning plant protein meat, carrot, purple cabbage and onion, and draining water for later use;

mincing the vegetable protein meat into meat paste to form the vegetable protein meat paste;

cutting carrot, purple cabbage and onion into paste respectively to obtain carrot paste, purple cabbage paste and onion paste;

mixing salt, white sugar, cooking wine, composite phosphate, carrageenan and ice water to form a pickling liquid;

adding the pickling liquid into the plant protein meat paste, uniformly mixing, and standing to obtain pickled meat paste;

adding corn starch, carrot paste, purple cabbage paste, onion paste, egg liquid, protein powder, five spice powder and natural monascus red pigment into the pickled minced meat in sequence, and uniformly mixing to obtain a mixture;

placing the mixture into a mould for freeze forming to obtain a formed meat pie;

and frying the formed meat pie to obtain the vegetable protein meat vegetarian meat pie.

7. The method for preparing vegetable protein meat patty according to claim 6, wherein the standing time is 2-3 hours.

8. The method of making a vegetable protein meat patty according to claim 6 wherein the conditions of said freeze forming are: freezing for 2-4 h at-20 to-18 ℃.

9. The method of making vegetable protein meat patties according to claim 6 wherein said frying conditions are: frying at 160-180 deg.C for 8-12 min.

10. Use of the vegetable protein meat patty according to any one of claims 1 to 5 in the field of food products.

Technical Field

The invention relates to the technical field of food processing, in particular to a vegetable protein meat vegetarian meat pie and a preparation method thereof.

Background

The information in this background section is only for enhancement of understanding of the general background of the invention and is not necessarily to be construed as an admission or any form of suggestion that this information forms the prior art that is already known to a person of ordinary skill in the art.

The conditioned meat product is also called as a prefabricated meat product, and is a non-instant meat product which is prepared by taking livestock and poultry meat as a main raw material, performing primary processing through mincing or cutting, adding seasonings and other auxiliary materials, and performing one or more processing modes such as seasoning, pickling, rolling, starching, powder wrapping, forming, thermal processing and the like. The Chinese prepared meat products mainly comprise quick-frozen prepared meat products, and mainly comprise seasoning meatballs, meat patties, steaks and the like. The prepared meat products are not only much concerned by producers but also popular with more and more consumers due to the advantages of various varieties, convenience for eating, balanced nutrition, convenience for storage and transportation and the like. Meat patties, which are a kind of conditioned meat products, are gaining a large share in the market and are becoming more and more popular. The meat pie mainly takes animal meat as a raw material, contains more fat and cholesterol, and the intake of excessive fat and cholesterol can generate adverse effects on human health, thereby not only causing body obesity, but also increasing the probability of suffering from various diseases such as hypertension, diabetes, dyslipidemia, cardiovascular and cerebrovascular diseases, cancer and the like. With the continuous improvement of the living standard of people, more and more people pursue reasonable diet of nutrition and health, and the traditional meat pie can not meet the requirements of people. Therefore, on the premise of ensuring pleasant taste and flavor brought by meat pie products, the development of a nutritional and healthy vegetarian meat pie by optimizing the product formula and improving the processing conditions to reduce the contents of fat and cholesterol is a great hotspot of research in the field of food health at present.

The vegetable protein meat is a meat-like product with meat characteristics developed for replacing the traditional meat, and is easily accepted by consumers due to the health advantages of relatively low production cost, rich unsaturated fatty acid content, low fat and cholesterol content and the like of the vegetable protein meat, thereby having wide market prospect. At present, the processing mode of the plant protein meat in China is mainly low-moisture extrusion, the low-moisture extrusion plant protein meat is used for producing substitutes of various meat products, and because the simulation of the low-moisture extrusion plant protein meat on the animal meat stays on the aspect of the shape, the product is easy to loosen in the process of unfreezing or heating, and the quality, the flavor and the taste of the product do not reach the level of the animal meat. Meanwhile, the traditional frying processing technology can lead the product to absorb excessive grease, cause hyperlipidemia and high cholesterol, and the fried food can generate carcinogenic substances to harm human health.

Disclosure of Invention

Based on the technical problems in the prior art, the invention provides the vegetable protein meat patty and the preparation method thereof by optimizing the product formula and improving the processing technology, and the vegetable protein meat patty has the advantages of reasonable raw material proportion, high vegetable protein content, low fat and cholesterol content, simple and easy process, and good mouthfeel, flavor, viscoelasticity, color stability and formability.

In order to achieve the technical purpose, the invention adopts the following technical scheme:

the invention provides a vegetable protein meat vegetarian meat pie, which is prepared from the following raw materials in parts by weight: 45-65 parts of plant protein meat, 9-18 parts of ice water, 9-14 parts of corn starch, 4-6 parts of carrot, 4-6 parts of purple cabbage, 4-6 parts of onion, 9-14 parts of egg liquid, 1.5-2.5 parts of protein powder, 0.2-0.4 part of five spice powder, 0.2-0.4 part of natural monascus red pigment, 0.5-1.0 part of salt, 0.5-1.0 part of white sugar, 1.0-2.0 parts of cooking wine, 0.2-0.4 part of composite phosphate and 0.2-0.4 part of carrageenan.

The vegetable protein meat vegetarian meat pie of the invention takes high-moisture extruded vegetable protein meat as a main raw material, has balanced nutrient components and low fat and cholesterol content, meets the current healthy diet requirements of people, and has the fiber structure, color, taste and flavor of animal meat.

In a second aspect of the present invention, there is provided a method for preparing a vegetable protein meat patty, comprising:

respectively cleaning plant protein meat, carrot, purple cabbage and onion, and draining water for later use;

mincing the vegetable protein meat into meat paste to form the vegetable protein meat paste;

cutting carrot, purple cabbage and onion into paste respectively to obtain carrot paste, purple cabbage paste and onion paste;

mixing salt, white sugar, cooking wine, composite phosphate, carrageenan and ice water to form a pickling liquid;

adding the pickling liquid into the plant protein meat paste, uniformly mixing, and standing to obtain pickled meat paste;

adding corn starch, carrot paste, purple cabbage paste, onion paste, egg liquid, protein powder, five spice powder and natural monascus red pigment into the pickled minced meat in sequence, and uniformly mixing to obtain a mixture;

placing the mixture into a mould for freeze forming to obtain a formed meat pie;

and frying the formed meat pie to obtain the vegetable protein meat vegetarian meat pie.

The moisture and protein content in the vegetable protein meat have great influence on the texture, mouthfeel and flavor of the vegetable protein meat. In order to obtain the high-quality vegetable protein meat patty, the application adopts high-moisture extruded vegetable protein meat as a main raw material, and simultaneously, in order to avoid the quality reduction of product taste and the like caused by the loss of moisture and protein in the processes of pickling and mixing, water-absorbing and water-retaining auxiliary materials or hydrophilic colloids, such as composite phosphate, carrageenan, egg liquid, protein powder and the like, are tried to be added independently so as to further improve the water retention and the protein content of the meat patty, but the water retention and the protein content are difficult to be considered well. For this reason, the inventors have found through long-term research and analysis and large-scale experimental investigation that: the double water retention design of the auxiliary materials and the pickling liquid can well improve the cohesive force between the high-moisture extruded vegetable protein meat and the auxiliary materials, so that the whole conglobation property of the raw materials is better, the prepared vegetable protein meat patty has good water retention property, higher protein and obviously improved texture, taste and flavor.

The invention adopts the air fryer for heat processing treatment, thus reducing the harm brought by the traditional frying processing technology.

In a third aspect of the invention, the application of the vegetable protein meat patty in the food field is provided.

The invention has the beneficial effects that:

(1) the vegetable protein meat is added to replace animal meat, so that the texture, the mouthfeel and the flavor of the animal meat are guaranteed, the energy consumption generated when the livestock is raised can be reduced, and the global warming pressure is relieved. The vegetable protein meat also has the advantages of high content of vegetable protein, amino acid and vitamin, low content of fat and cholesterol and the like, not only meets the intake of human to nutrient elements, but also avoids diseases such as obesity, three highs and the like caused by eating animal meat, and has the taste and flavor similar to the animal meat and is particularly favored by vegetarian diet.

In the process of pickling the vegetable protein meat, the composite phosphate is combined with metal ions to release polar groups which can be combined with water in a protein structure, so that the water retention performance of the vegetable protein meat is improved, the carrageenan and the protein form uniform gel, the water can be kept, and the juice loss can be reduced. The corn starch and the protein powder have strong water absorption, and the water retention of the product can be improved and the loose structure of the product can be improved by adding the plant protein meat patty in the forming process. Meanwhile, the corn starch can increase the yield and reduce the storage loss rate and the cost. The protein powder can improve amino acid composition and improve flavor. The natural monascus red pigment can endow meat pie with good color and flavor, and inhibit the growth of harmful microorganisms to prolong the shelf life. The carrot, onion and purple cabbage are rich in carotene, anthocyanin and other vitamins and dietary fiber, and have the functions of resisting aging, promoting digestion and absorption and improving human immunity.

(2) The invention has the advantages of healthy low fat of raw material composition, simple processing mode and operation, low production cost and the like.

Detailed Description

It is to be understood that the following detailed description is exemplary and is intended to provide further explanation of the invention as claimed. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.

The vegetable protein meat patty has the advantages of good texture, mouthfeel and flavor, rich contents of vegetable protein, essential amino acid, vitamins and the like, and low contents of fat and cholesterol, can effectively reduce the probability of suffering from obesity, hypertension, hyperlipidemia, diabetes, cancer and other chronic diseases, and is particularly popular with vast vegetarian consumers.

In view of the above, the invention provides a vegetable protein meat pie and a preparation method thereof.

According to the invention, the vegetable protein meat vegetarian meat pie and the preparation method thereof are provided. The raw materials comprise vegetable protein meat, ice water, corn starch, carrot, purple cabbage, onion, egg liquid, protein powder, five spice powder, natural monascus red pigment, salt, white sugar, cooking wine, composite phosphate and carrageenan.

Further, the vegetable protein meat vegetarian meat pie and the preparation method thereof are prepared from the following raw materials in parts by weight: 45-65 parts of plant protein meat, 9-18 parts of ice water, 9-14 parts of corn starch, 4-6 parts of carrot, 4-6 parts of purple cabbage, 4-6 parts of onion, 9-14 parts of egg liquid, 1.5-2.5 parts of protein powder, 0.2-0.4 part of five spice powder, 0.2-0.4 part of natural monascus red pigment, 0.5-1.0 part of salt, 0.5-1.0 part of white sugar, 1.0-2.0 parts of cooking wine, 0.2-0.4 part of composite phosphate and 0.2-0.4 part of carrageenan.

Further, a preparation method of the vegetable protein meat vegetarian meat pie comprises the following steps:

(1) cleaning of raw materials

Cleaning vegetable protein meat, radix Dauci Sativae, purple cabbage, and Bulbus Allii Cepae, draining, and refrigerating at 4 deg.C for use

(2) Grinding

Mincing the vegetable protein meat into meat paste by a meat mincer with a sieve plate with a hole-leaking aperture of 2-3 mm, and respectively putting the carrots, the purple cabbages and the onions into a chopper mixer to be chopped into paste for later use.

(3) Preparing pickling liquid

Mixing salt, white sugar, cooking wine, composite phosphate and ice water to form a pickling liquid;

(4) pickling

Adding a pickling liquid into the minced vegetable protein meat, uniformly stirring, standing, pickling for 2h, and flavoring;

(5) stirring the mixture

Placing the pickled minced meat in a stirrer, then sequentially adding corn starch, carrot, purple cabbage, onion, egg liquid, protein powder, five spice powder and natural monascus red pigment, stirring and mixing the materials at a rotating speed of 20r/min for 6-8min, wherein the central temperature cannot exceed 10 ℃ during discharging;

(6) freezing and forming

Placing the stirred mixture into a special mould for forming, wherein the mass of each meat pie is 60 +/-0.5 g, detecting the bad shape, and freezing at-18 ℃ for 2 h;

(7) cooking

Placing the meat cake in an air fryer, and frying at 160-.

Further, the formula and the preparation method of the plant protein meat are as follows:

the vegetable protein meat is composed of the following raw materials in parts by weight: 45-50 parts of water, 40-45 parts of soybean protein isolate, 2-5 parts of rapeseed oil, 2-4 parts of starch, 1-1.5 parts of methyl cellulose, 1-1.5 parts of Arabic gum, 0.1-0.2 part of beet powder, 0.1-0.2 part of soybean hemoglobin, 2-3 parts of natural spices, 1-2 parts of white granulated sugar, 2-3 parts of salt and 0.2-0.5 part of garlic powder.

The preparation method of the plant protein meat comprises the following steps:

1) mixing raw materials: mixing the raw materials in a stirrer

2) Feeding: and (3) inputting the mixture through a feeding port of a double-screw extrusion device, wherein the feeding speed is 10-12 g/min.

3) Extruding: the mixed material is conveyed forwards through a double screw and extruded, the extrusion temperature is 150-160 ℃, and the rotating speed of the screw is 90-120 r/min.

4) Cutting: cutting the extruded product into vegetable protein meat products of uniform size.

The present invention is described in further detail below with reference to specific examples, which are intended to be illustrative of the invention and not limiting.

In the following examples, the formulation and preparation method of the vegetable protein meat are as follows:

the vegetable protein meat is composed of the following raw materials in parts by weight: 48 parts of water, 42 parts of soybean protein isolate, 3 parts of rapeseed oil, 3 parts of starch, 1.2 parts of methyl cellulose, 1.2 parts of Arabic gum, 0.15 part of beet powder, 0.15 part of soybean hemoglobin, 2.5 parts of natural spices, 1.5 parts of white granulated sugar, 2.5 parts of salt and 0.3 part of garlic powder.

The preparation method of the plant protein meat comprises the following steps:

1) mixing raw materials: mixing the raw materials in a stirrer

2) Feeding: the mixture is input through a feeding port of a double-screw extrusion device, and the feeding speed is 12 g/min.

3) Extruding: the mixed material is conveyed forwards through a double screw and extruded, the extrusion temperature is 160 ℃, and the rotating speed of the screw is 120 r/min.

4) Cutting: cutting the extruded product into vegetable protein meat products of uniform size.

The present invention is described in further detail below with reference to specific examples, which are intended to be illustrative of the invention and not limiting.

Example 1:

in the embodiment of the invention, the vegetable protein meat vegetarian meat pie comprises the following raw materials in parts by weight:

63 parts of plant protein meat, 9.6 parts of ice water, 13 parts of corn starch, 0 part of carrot, 0 part of purple cabbage, 0 part of onion, 9.6 parts of egg liquid, 0 part of albumen powder, 0.32 part of five spice powder, 0.32 part of natural monascus red pigment, 0.80 part of salt, 0.80 part of white sugar, 1.6 parts of cooking wine, 0.32 part of composite phosphate and 0.32 part of carrageenan.

The vegetable protein meat vegetarian meat pie and the preparation method thereof comprise the following specific steps:

(1) cleaning of raw materials

Cleaning vegetable protein meat, radix Dauci Sativae, purple cabbage, and Bulbus Allii Cepae, draining, and refrigerating at 4 deg.C for use

(2) Grinding

Mincing the vegetable protein meat into meat paste by a meat mincer with a sieve plate with a hole-leaking aperture of 2-3 mm, and respectively putting the carrot, the purple cabbage and the onion into a chopper mixer to be chopped into paste for later use.

(3) Preparing pickling liquid

Mixing 0.80 part of salt, 0.80 part of white sugar, 1.6 parts of cooking wine, 0.32 part of compound phosphate, 0.32 part of carrageenan and 9.6 parts of ice water to form pickling liquid;

(4) pickling

Adding a pickling liquid into the minced vegetable protein meat of 63 parts, uniformly stirring, standing, pickling for 2 hours and flavoring;

(5) stirring the mixture

Putting the pickled minced meat into a stirrer, then sequentially adding 13 parts of corn starch, 0 part of carrot, 0 part of purple cabbage, 0 part of onion, 9.6 parts of egg liquid, 0 part of protein powder, 0.32 part of five spice powder and 0.32 part of natural monascus red pigment, stirring and mixing materials at the rotating speed of 20r/min for 6 minutes, wherein the central temperature cannot exceed 10 ℃ during discharging;

(6) freezing and forming

Placing the stirred mixture into a special mould for forming, wherein the mass of each meat pie is 60 +/-0.5 g, detecting the bad shape, and freezing at-18 ℃ for 2 h;

(7) cooking

Placing the meat pie in an air frying pan, and frying at 180 deg.C for 8min to obtain vegetable protein meat pie.

Example 2:

in the embodiment of the invention, the vegetable protein meat vegetarian meat pie comprises the following raw materials in parts by weight:

56 parts of plant protein meat, 16 parts of ice water, 11 parts of corn starch, 0 part of carrot, 0 part of purple cabbage, 0 part of onion, 13 parts of egg liquid, 2.1 parts of protein powder, 0.28 part of five spice powder, 0.28 part of natural monascus red pigment, 0.70 part of salt, 0.70 part of white sugar, 1.4 parts of cooking wine, 0.28 part of composite phosphate and 0.28 part of carrageenan.

The vegetable protein meat vegetarian meat pie and the preparation method thereof comprise the following specific steps:

(1) cleaning of raw materials

Cleaning vegetable protein meat, radix Dauci Sativae, purple cabbage, and Bulbus Allii Cepae, draining, and refrigerating at 4 deg.C for use

(2) Grinding

Mincing the vegetable protein meat into meat paste by a meat mincer with a sieve plate with a hole-leaking aperture of 2-3 mm, and respectively putting the carrot, the purple cabbage and the onion into a chopper mixer to be chopped into paste for later use.

(3) Preparing pickling liquid

Mixing 0.70 part of salt, 0.70 part of white sugar, 1.4 parts of cooking wine, 0.28 part of compound phosphate, 0.28 part of carrageenan and 16 parts of ice water to form pickling liquid;

(4) pickling

Adding a pickling liquid into the minced vegetable protein meat 56 parts, uniformly stirring, standing, pickling for 2 hours and flavoring;

(5) stirring the mixture

Putting the pickled minced meat into a stirrer, then sequentially adding 11 parts of corn starch, 0 part of carrot, 0 part of purple cabbage, 0 part of onion, 13 parts of egg liquid, 2.1 parts of protein powder, 0.28 part of five spice powder and 0.28 part of natural monascus red pigment, stirring and mixing materials at the rotating speed of 20r/min for 7 minutes, wherein the central temperature cannot exceed 10 ℃ during discharging;

(6) freezing and forming

Placing the stirred mixture into a special mould for forming, wherein the mass of each meat pie is 60 +/-0.5 g, detecting the bad shape, and freezing at-18 ℃ for 2 h;

(7) cooking

Placing the meat pie in an air frying pan, and frying at 180 deg.C for 8min to obtain vegetable protein meat pie.

Example 3:

in the embodiment of the invention, the vegetable protein meat vegetarian meat pie comprises the following raw materials in parts by weight:

53 parts of vegetable protein meat, 13 parts of ice water, 11 parts of corn starch, 5.3 parts of carrot, 0 part of purple cabbage, 0 part of onion, 12 parts of egg liquid, 2.0 parts of albumen powder, 0.27 part of five spice powder, 0.27 part of natural monascus red pigment, 0.66 part of salt, 0.66 part of white sugar, 1.3 parts of cooking wine, 0.27 part of composite phosphate and 0.27 part of carrageenan.

The vegetable protein meat vegetarian meat pie and the preparation method thereof comprise the following specific steps:

(1) cleaning of raw materials

Cleaning vegetable protein meat, radix Dauci Sativae, purple cabbage, and Bulbus Allii Cepae, draining, and refrigerating at 4 deg.C for use

(2) Grinding

Mincing the vegetable protein meat into meat paste by a meat mincer with a sieve plate with a hole-leaking aperture of 2-3 mm, and respectively putting the carrot, the purple cabbage and the onion into a chopper mixer to be chopped into paste for later use.

(3) Preparing pickling liquid

Mixing 0.66 part of salt, 0.66 part of white sugar, 1.3 parts of cooking wine, 0.27 part of compound phosphate, 0.27 part of carrageenan and 13 parts of ice water to form pickling liquid;

(4) pickling

Adding a pickling liquid into the minced vegetable protein meat of 53 parts, uniformly stirring, standing, pickling for 2 hours and flavoring;

(5) stirring the mixture

Putting the pickled minced meat into a stirrer, then sequentially adding 11 parts of corn starch, 5.3 parts of carrot, 0 part of purple cabbage, 0 part of onion, 12 parts of egg liquid, 2.0 parts of protein powder, 0.27 part of five spice powder and 0.27 part of natural monascus red pigment, stirring and mixing materials at the rotating speed of 20r/min for 8 minutes, wherein the central temperature cannot exceed 10 ℃ during discharging;

(6) freezing and forming

Placing the stirred mixture into a special mould for forming, wherein the mass of each meat pie is 60 +/-0.5 g, detecting the bad shape, and freezing at-18 ℃ for 2 h;

(7) cooking

Placing the meat pie in an air frying pan, and frying at 170 deg.C for 10min to obtain vegetable protein meat pie.

Example 4:

in the embodiment of the invention, the vegetable protein meat vegetarian meat pie comprises the following raw materials in parts by weight:

53 parts of vegetable protein meat, 13 parts of ice water, 11 parts of corn starch, 0 part of carrot, 0 part of purple cabbage, 5.3 parts of onion, 12 parts of egg liquid, 2.0 parts of albumen powder, 0.27 part of five spice powder, 0.27 part of natural monascus red pigment, 0.66 part of salt, 0.66 part of white sugar, 1.3 parts of cooking wine, 0.27 part of composite phosphate and 0.27 part of carrageenan.

The vegetable protein meat vegetarian meat pie and the preparation method thereof comprise the following specific steps:

(1) cleaning of raw materials

Cleaning vegetable protein meat, radix Dauci Sativae, purple cabbage, and Bulbus Allii Cepae, draining, and refrigerating at 4 deg.C for use

(2) Grinding

Mincing the vegetable protein meat into meat paste by a meat mincer with a sieve plate with a hole-leaking aperture of 2-3 mm, and respectively putting the carrot, the purple cabbage and the onion into a chopper mixer to be chopped into paste for later use.

(3) Preparing pickling liquid

Mixing 0.66 part of salt, 0.66 part of white sugar, 1.3 parts of cooking wine, 0.27 part of compound phosphate, 0.27 part of carrageenan and 13 parts of ice water to form pickling liquid;

(4) pickling

Adding a pickling liquid into the minced vegetable protein meat of 53 parts, uniformly stirring, standing, pickling for 2 hours and flavoring;

(5) stirring the mixture

Putting the pickled minced meat into a stirrer, then sequentially adding 11 parts of corn starch, 0 part of carrot, 0 part of purple cabbage, 5.3 parts of onion, 12 parts of egg liquid, 2.0 parts of protein powder, 0.27 part of five spice powder and 0.27 part of natural monascus red pigment, stirring and mixing materials at the rotating speed of 20r/min for 6 minutes, wherein the central temperature cannot exceed 10 ℃ during discharging;

(6) freezing and forming

Placing the stirred mixture into a special mould for forming, wherein the mass of each meat pie is 60 +/-0.5 g, detecting the bad shape, and freezing at-18 ℃ for 2 h;

(7) cooking

Placing the meat pie in an air frying pan, and frying at 170 deg.C for 10min to obtain vegetable protein meat pie.

Example 5:

in the embodiment of the invention, the vegetable protein meat vegetarian meat pie comprises the following raw materials in parts by weight:

53 parts of vegetable protein meat, 13 parts of ice water, 11 parts of corn starch, 0 part of carrot, 5.3 parts of purple cabbage, 0 part of onion, 12 parts of egg liquid, 2.0 parts of albumen powder, 0.27 part of five spice powder, 0.27 part of natural monascus red pigment, 0.66 part of salt, 0.66 part of white sugar, 1.3 parts of cooking wine, 0.27 part of composite phosphate and 0.27 part of carrageenan.

The vegetable protein meat vegetarian meat pie and the preparation method thereof comprise the following specific steps:

(1) cleaning of raw materials

Cleaning vegetable protein meat, radix Dauci Sativae, purple cabbage, and Bulbus Allii Cepae, draining, and refrigerating at 4 deg.C for use

(2) Grinding

Mincing the vegetable protein meat into meat paste by a meat mincer with a sieve plate with a hole-leaking aperture of 2-3 mm, and respectively putting the carrot, the purple cabbage and the onion into a chopper mixer to be chopped into paste for later use.

(3) Preparing pickling liquid

Mixing 0.66 part of salt, 0.66 part of white sugar, 1.3 parts of cooking wine, 0.27 part of compound phosphate, 0.27 part of carrageenan and 13 parts of ice water to form pickling liquid;

(4) pickling

Adding a pickling liquid into the minced vegetable protein meat of 53 parts, uniformly stirring, standing, pickling for 2 hours and flavoring;

(5) stirring the mixture

Putting the pickled minced meat into a stirrer, then sequentially adding 11 parts of corn starch, 0 part of carrot, 5.3 parts of purple cabbage, 0 part of onion, 12 parts of egg liquid, 2.0 parts of protein powder, 0.27 part of five spice powder and 0.27 part of natural monascus red pigment, stirring and mixing materials at the rotating speed of 20r/min for 7 minutes, wherein the central temperature cannot exceed 10 ℃ during discharging;

(6) freezing and forming

Placing the stirred mixture into a special mould for forming, wherein the mass of each meat pie is 60 +/-0.5 g, detecting the bad shape, and freezing at-18 ℃ for 2 h;

(7) cooking

Placing the meat pie in an air frying pan, and frying at 160 deg.C for 12min to obtain vegetable protein meat pie.

Example 6:

in the embodiment of the invention, the vegetable protein meat vegetarian meat pie comprises the following raw materials in parts by weight:

48 parts of plant protein meat, 12 parts of ice water, 9.6 parts of corn starch, 4.8 parts of carrot, 4.8 parts of purple cabbage, 4.8 parts of onion, 11 parts of egg liquid, 1.8 parts of protein powder, 0.24 part of five spice powder, 0.24 part of natural monascus red pigment, 0.60 part of salt, 0.60 part of white sugar, 1.2 parts of cooking wine, 0.24 part of composite phosphate and 0.24 part of carrageenan.

The vegetable protein meat vegetarian meat pie and the preparation method thereof comprise the following specific steps:

(1) cleaning of raw materials

Cleaning plant protein meat, carrot, purple cabbage and onion, draining, and refrigerating at 4 deg.C;

(2) grinding

Mincing the vegetable protein meat into meat paste by a meat mincer with a sieve plate with a hole-leaking aperture of 2-3 mm, and respectively putting the carrot, the purple cabbage and the onion into a chopper mixer to be chopped into paste for later use;

(3) preparing pickling liquid

Mixing 0.60 part of salt, 0.60 part of white sugar, 1.2 parts of cooking wine, 0.24 part of compound phosphate, 0.24 part of carrageenan and 12 parts of ice water to form pickling liquid;

(4) pickling

Adding a pickling liquid into the minced vegetable protein meat of 48 parts, uniformly stirring, standing, pickling for 2 hours and flavoring;

(5) stirring the mixture

Putting the pickled minced meat into a stirrer, then sequentially adding 9.6 parts of corn starch, 4.8 parts of carrot, 4.8 parts of purple cabbage, 4.8 parts of onion, 11 parts of egg liquid, 1.8 parts of albumen powder, 0.24 part of five spice powder and 0.24 part of natural monascus red pigment, stirring and mixing materials at the rotating speed of 20r/min for 8 minutes, wherein the central temperature cannot exceed 10 ℃ during discharging;

(6) freezing and forming

Placing the stirred mixture into a special mould for forming, wherein the mass of each meat pie is 60 +/-0.5 g, detecting the bad shape, and freezing at-18 ℃ for 2 h;

(7) cooking

Placing the meat pie in an air frying pan, and frying at 160 deg.C for 12min to obtain vegetable protein meat pie.

The formula described in the examples was selected and tested for processing under conditions of fixed stirring time, frying temperature and frying time. After each processing parameter is adjusted, the vegetable protein meat pie is cooked and cooled, then the sampling is started, and the collection and the bagging are carried out for detecting the content of each component.

Detecting the content of each component in the vegetable protein meat vegetarian meat pie according to the following method:

and (5) measuring moisture. The determination is carried out according to a direct drying method in GB5009.3-2016 (determination of moisture in food safety national standard food).

And (5) measuring ash content. According to GB5009.4-2016 (national food safety Standard for determination of Ash content in food)

And (3) measuring the protein. The determination is carried out according to the Kjeldahl method in GB5009.5-2016 (determination of protein in food safety national standard food).

And (4) measuring total sugar. Total sugar in the food was determined by anthrone-sulfuric acid method.

And (4) fat determination. The determination is carried out according to the Soxhlet extraction method in GB5009.6-2016 (determination of fat in food safety national standard food).

By using the test index detection methods, the percentage of each component in the vegetable protein meat patties of different embodiments is shown in the following table:

therefore, by adopting the design of dual water retention, a better water retention effect is obtained, the taste of the product is improved, the content of the plant protein meat pie is high, the content of fat and cholesterol is low, and the nutrition is balanced and rich.

It should be noted that the above-mentioned embodiments are only preferred embodiments of the present invention, and the present invention is not limited thereto, and although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that modifications and equivalents can be made in the technical solutions described in the foregoing embodiments, or equivalents thereof. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.