CN115039831B - Vegetable protein-based simulated meat base binder, simulated meat and application thereof - Google Patents

Abstract

The invention discloses a vegetable protein-based simulated meat base binder, simulated meat and application thereof, and belongs to the technical field of bean product processing. The vegetable protein-based simulated meat base binder comprises methylcellulose, sodium carboxymethylcellulose, carrageenan, glutamine transaminase and sodium hexametaphosphate, and is mixed with wheat gluten, soy protein isolate and acetate tapioca starch to obtain a crosslinking composition. The vegetable protein-based simulated meat patties prepared by using the crosslinking composition have stronger viscosity; the adhesive and the process treatment of the raw materials in the simulated meat product can improve the degree of crosslinking among wheat gluten, soy protein isolate and wiredrawing protein particles, so that the simulated meat is better in molding, and has stronger chewing degree, fiber feel, elasticity and water retention, and a more stable quality state is provided for the simulated meat product in a cold state and a hot state, and the simulated meat product is rich in juice and strong in palatability.

Description

A kind of plant protein-based simulated meat basic binder, simulated meat and its application

Technical field

The invention belongs to the technical field of soy product processing, and specifically relates to a plant protein-based simulated meat basic adhesive, simulated meat and their applications.

Background technique

With the development of modern society and the adjustment of the global dietary structure, more and more people are joining the ranks of vegetarians, choosing vegetarianism to benefit their health and protect the environment. However, the current domestic vegetarian meat products, such as vegetarian chicken, vegetarian sausage, etc., are mostly soy products with added meat flavor. In terms of texture, they lack the fiber and chewiness of meat products, and are far from meat products. In order to meet their own protein nutrition and taste needs, plant protein-based simulated meat represented by soy protein is gradually attracting people's attention. The research, development and innovation of soy protein-based simulated meat products have become a hot spot in the industry.

Soybean brushed protein is the main raw material of soybean protein-based simulated meat products. It uses soybean protein isolate and starch and other raw materials through screw extrusion technology to produce a textured protein similar to the meat tissue structure. It has the characteristics of high protein content, no cholesterol, high human digestibility, unique flavor, and convenient consumption. The structure and quality of soy protein-based simulated meat products are affected by many factors during the production process, such as the selection of binders, the amount of raw materials added, etc. Improper selection will cause the product to have rough texture, easy to fall apart, and large baking losses. and other shortcomings, so high-quality products still need to be further developed.

The selection of binder is a key part of the development of plant protein-based simulated meat products. A single binder has problems such as low adhesion and raw materials that are not suitable for adhesion. Different binders are compounded according to their monomers and functional properties in order to obtain functional complementarities or more prominent excellent properties, and can even be used in certain applications. Colloidal compounds that play an independent role in food can expand the application range of single products, strengthen the rheological properties of food, improve food quality, and reduce production costs to a certain extent.

Plant protein-based simulated meat vegetarian patties, vegetarian meatballs, vegetarian sausages, etc. are new categories of soybean processed products. They are popular among consumers for their rich nutrition and convenient and ready-to-eat characteristics. In recent years, starting from the binder and technology , by changing the ratio of raw materials and auxiliary materials and process conditions, it has broad prospects to develop vegetarian meat products with good elasticity, freshness and juiciness, strong meatiness, no beany smell, and excellent flavor and taste.

Contents of the invention

In order to solve the deficiencies of the existing technology and fill the market vacancies, the present invention provides a formula of a plant protein-based simulated meat basic binder.

The second object of the present invention is to provide a plant protein-based simulated meat.

The third object of the present invention is to provide an application of plant protein-based simulated meat.

The technical solutions adopted by the present invention are as follows:

The invention provides a plant protein-based simulated meat basic binder, which is prepared from hydrophilic colloids, enzyme preparations, and sodium salts as raw materials; methyl cellulose (MC), sodium carboxymethyl cellulose (CMC), Carrageenan (E407), glutamine transaminase (TG), and sodium hexametaphosphate (SHMP) are selected and compounded through 9 groups of raw materials. In terms of mass percentage, 45-55% of methylcellulose and 45-55% of carboxymethylcellulose are obtained. Sodium 10-20%, carrageenan 20-30%, glutamine transaminase 10%, sodium hexametaphosphate 5% (g/g), more preferably, the methylcellulose, sodium carboxymethylcellulose, The mass ratio of carrageenan, transglutaminase and sodium hexametaphosphate is 10:3:5:2:1. Through experiments, it was found that the adhesives used MC, CMC, E407, TG, and SHMP as raw materials. The viscosity of the 9 groups of basic adhesives all showed a gradual decrease with the increase of shear rate, indicating that each group was standard. Pseudoplastic fluid. As the mass ratio of the basic binder components changes, the viscosity increases or decreases. When the mass ratio is 10:3:5:2:1, the optimal viscosity is 10092cp.

The invention provides a cross-linked composition including a plant protein-based simulated meat basic binder, which is prepared from a basic binder, plant protein powder, vegetable protein, and starch as raw materials; specifically, the basic binder, It is prepared from gluten, SPI, and acetate tapioca starch as raw materials, and its specific addition amount can be changed according to the actual needs of different simulated meat products.

The invention provides a simulated meat that includes a plant protein-based simulated meat basic binder, including soybean drawn protein, a basic binder, gluten, soy protein isolate and acetate tapioca starch, wherein, in terms of mass percentage, the basic The binder accounts for 1.3-2.1% of the soybean brushed protein, gluten accounts for 0-40% of the soybean brushed protein, soy protein isolate accounts for 0-40% of the soybean brushed protein, and acetate tapioca starch accounts for 0-40% of the soybean brushed protein. 40%. Preferably, the basic binder accounts for 1.7% of the soybean fiber drawing protein, gluten accounts for 30% of the soybean fiber drawing protein, soy protein isolate accounts for 35% of the soybean fiber drawing protein, and acetate tapioca starch accounts for 30% of the soybean fiber drawing protein. .

Further, the simulated meat also includes vegetable oil and water, wherein, in terms of mass percentage, vegetable oil accounts for 0-30% of the soybean brushed protein, and water accounts for 100-200% of the soybean brushed protein. Preferably, vegetable oil accounts for 0-30% of the soybean brushed protein. Of 30%, water accounts for 150% of soybean fiber drawing protein.

Furthermore, the simulated meat also includes sodium dihydrogen phosphate, red yeast rice, sodium bicarbonate, edible salt and beef powder flavor. In terms of mass percentage, sodium dihydrogen phosphate accounts for 1.7% of the soybean brushed protein, and red yeast rice accounts for 1.7% of the soybean brushed protein. 0.25% of the soybean drawing protein, sodium bicarbonate accounts for 2.5% of the soybean drawing protein, edible salt sodium accounts for 8% of the soybean drawing protein, and beef powder flavor accounts for 2% of the soybean drawing protein.

The invention provides an application of simulated meat, which is used to make simulated meat patties, simulated meat sausages, simulated meatballs or simulated meat fillings, etc.

The invention provides a manufacturing process for plant protein-based simulated meat patties. The manufacturing process of the simulated meat patties includes the cross-linked composition of the present invention, and the soybean drawing protein is sequentially rehydrated, dehydrated, chopped and mixed, and cross-linked. The composition, vegetable oil and ice water are mixed evenly and shaped; the mixture is allowed to stand for a period of time under low temperature conditions, and then heated in a water bath, and the resulting simulated meat patties are steamed and refrigerated.

Further, the soybean silk protein is rehydrated, and sodium dihydrogen phosphate, red yeast rice, and sodium bicarbonate are added during rehydration. After rehydration, it is dehydrated, then chopped and mixed, and edible salt, beef powder flavor, basic binder, and SPI are added. , gluten, acetate tapioca starch, vegetable oil, and ice water are mixed evenly and shaped; left to stand for a period of time under low temperature conditions, and then heated in a water bath, the resulting simulated meat patties are steamed and refrigerated.

The conditions for rehydration of the soybean silk protein are preferably: soak the soybean silk protein in 50°C water containing 1.7% sodium dihydrogen phosphate, 0.25% red yeast rice, and 2.5% sodium bicarbonate for 30 minutes; the chopping and mixing is done during chopping. Mix in a mixer for 3 minutes; during the mixing process, the added amounts of edible salt, beef powder flavor, basic binder, gluten, SPI, acetate tapioca starch, vegetable oil, and ice water are 8%, 2%, and 1.3% respectively. -2.1%, 0-40%, 0-40%, 0-40%, 0-30%, 100-200%, the preferred addition amounts are 8%, 2%, 1.7%, 30%, 35%, 30 respectively %, 30%, 150% (all material addition amounts are based on dry brushed protein); the low-temperature treatment is to stand at 2-6°C for 10-30min, preferably at 4°C for 20min; so The water bath heating is heating at 55°C for 30 minutes; the pre-cooking is cooking at 100°C for 20 minutes; the obtained simulated meat patties are vacuum packed in 70g/bag and refrigerated in the refrigerator.

The present invention found through experiments that sodium dihydrogen phosphate, red yeast rice, and sodium bicarbonate are added during the rehydration treatment. The temperature and time of the rehydration have a greater impact on the hardness, water holding capacity, taste, and color of the simulated meat patty; During the mixing process, chopping and mixing for 3 minutes is the best; during the mixing process, the amount of basic binder has a greater impact on the elasticity, water holding capacity, sensory and other quality characteristics of the simulated meat patty: as the basic binder As the addition amount increases, the water holding capacity and elasticity show a trend of first increasing and then decreasing. When the addition amount of the basic binder is 1.7%, the best water holding capacity and elasticity are 11.8% and 0.84 respectively. At this time, the sensory score is 83 points. If too little basic binder is added, the simulated meat patties will be too loose and have a poor taste. If too much is added, the simulated meat patties will be too hard and taste bad. The amount of gluten powder will affect the elasticity of the simulated meat patties. , tensile force, sensory and other quality characteristics have a greater impact: as the amount of gluten powder added increases, the elasticity and tensile strength of the simulated meat patties first increase and then decrease. When the amount of gluten powder added is 30% When tested, the optimal elasticity and tensile strength were 0.89 and 12.5gf respectively, which were 47.83% and 47.06% higher than the control group respectively. At this time, the sensory score was 82.5 points. No gluten powder was added or too little gluten powder was added. , the simulated meat patties do not form a network structure or the network structure is incompletely formed, resulting in incomplete wrapping of soybean string protein, making the simulated meat patties rough in structure and with a strong slag feel. Too much gluten is added, and the structure of the simulated meat patties is too tight. The chewing feel is poor; the amount of SPI has a greater impact on the hardness, cooking loss, sensory and other quality characteristics of the simulated meat patty: as the amount of SPI added increases, the hardness of the simulated meat shows a gradual upward trend, and the cooking loss first decreases When the SPI addition amount is 35%, the optimal cooking loss is 2.25%, which is 52.63% lower than the control group. At this time, the sensory score is 83 points. Not adding SPI or adding too little SPI will lead to simulated meat. The gelatinization of the cake is incomplete, resulting in a decrease in the adhesion of the simulated meat patties and a strong powdery texture. Excessive SPI competes with other components for water, resulting in uneven moisture distribution of the simulated meat patties and a decrease in water holding capacity; acetate tapioca starch The dosage has a great influence on the shear force, hardness, sensory and other quality characteristics of the simulated meat patties: with the increase in the amount of acetate tapioca starch added, the shear force and hardness showed a gradual upward trend, and the sensory score reached 30% in the 30% group. The maximum value is 83.5 points. If acetate tapioca starch is not added or too little is added, the simulated meat patties will have a poor taste and a doughy texture. Excessive addition will cause the simulated meat patties to be too slippery; the amount of vegetable oil and ice water will affect the quality of the simulated meat patties. Quality characteristics such as water holding capacity, oil holding capacity, and elasticity have a greater impact: as the amount of vegetable oil and ice water added increases, the water holding capacity, oil holding capacity, and elasticity of the simulated meat patties all show a trend of first increasing and then decreasing. When the amount of vegetable oil added is At 30%, the optimal values were 40%, 29.5%, and 0.84, respectively, which were 18.1%, 14.1%, and 24.4% higher than those in the control group. When the ice water addition amount was 150%, the optimal values were 32%, 26% and 0.84, respectively increased by 8.1%, 6.8% and 35.48% compared with the control group. During the low-temperature treatment process, temperature and time have significant effects on the gluten content and gluten strength of the dough: as the temperature decreases and the time prolongs, the gluten content and gluten strength first increase and then decrease. At 4°C for 20 min There is always an optimal value. During the temperature-raising process, 55°C for 30 minutes was used to optimize the TG activity. During the pre-cooking process, TG is deactivated at 100°C for 20 minutes to fully gelatinize gluten, SPI, and acetate tapioca starch.

In the present invention, the plant protein-based simulated meat basic binder uses MC, CMC, E407, TG, and SHMP as raw materials to provide plant meat products with a more stable texture and chewiness in both cold and hot states. Juicier.

In the present invention, the cross-linked composition adopts a cross-linked composition system of gluten protein-SPI-starch-basic binder, and forms a cross-linked composition through hydrogen bonds, hydrophobic interactions, disulfide bonds and other forces formed between hydroxyl groups. The composite gel network structure, filled with soybean brushed protein, can make the simulated meat product more elastic, water-holding and textural.

In the present invention, by using a cross-linked composition and improving the simulated meat patty process, the prepared simulated meat patties are extremely elastic, highly chewy, and full of meaty texture, effectively solving the shortcomings of the simulated meat patties being easy to collapse and having a powdery texture. The added amount of basic binder, sodium dihydrogen phosphate, salt and other additives did not exceed the national standard.

In the present invention, through low-temperature treatment, the maturation of gluten protein under low-temperature conditions is promoted to form a solid gluten protein network structure, and the cross-linking of SPI with this network structure can improve the bonding effect within the gluten protein and promote the gluten network. The hydration of gluten protein further improves the gluten protein network structure, that is, low temperature treatment will reduce the mobility of water in the network structure, prolong the hydration of gluten protein, and make the number of protein hydrated molecules more than 2 times that at room temperature; the number of hydrated molecules Increase will slow down the interaction within the protein molecule and increase the exposure of hydrophilic groups on the protein surface, giving the gluten protein more water molecule binding sites, thus strengthening the hydration of the gluten protein and the cross-linking effect with SPI. , forming a stable complex protein network structure.

In the present invention, through temperature treatment, TG can promote cross-linking between proteins under optimal conditions and enhance the wrapping effect on soybean silk protein particles.

In the present invention, the acetate tapioca starch is fully gelled through pre-cooking treatment, and the TG is enzymatically inactivated.

The invention uses food colloids, enzymes and phosphates as main raw materials to compound the binder, which solves the problems of a single binder having poor bonding effect, strong slag feeling, poor water holding capacity, low elasticity and tensile force of food; At the same time, the cross-linked composition composed of basic binder, gluten, SPI and starch can better improve the tissue morphology and flavor of plant meat.

The simulated meat products produced through improvements in technology and formulas have solved the shortcomings of plant-based meat products on the market such as lack of meatiness and firmness. The invention provides research and development ideas for developing new binders and bean products.

Description of drawings

Figure 1 is a process diagram for making simulated meat patties;

Figure 2 is the rheology analysis chart of the basic binder;

Figure 3 is the basic adhesive viscosity detection chart;

Figure 4 shows the effect of the added amount of basic binder on the water holding and oiliness of simulated meat patties;

Figure 5 shows the effect of basic binder addition on the cooking loss of simulated meat patties;

Figure 6 shows the effect of the addition of basic binder on the texture characteristics of simulated meat patties;

Figure 7 shows the effect of the addition of basic binder on the sensory properties of simulated meat patties;

Figure 8 shows the detection of tensile force and shear force of simulated meat patties by the amount of basic binder added.

Figure 9 shows the effect of the amount of gluten added on the water holding and oiliness of simulated meat patties;

Figure 10 shows the effect of the amount of gluten added on the cooking loss of simulated meat patties;

Figure 11 shows the effect of the amount of gluten added on the texture characteristics of simulated meat patties;

Figure 12 shows the effect of the amount of gluten added on the sensory properties of simulated meat patties;

Figure 13 shows the detection of tensile force and shear force of simulated meat patties by the amount of gluten added.

Figure 14 shows the effect of SPI addition on water holding and oiliness of simulated meat patties;

Figure 15 shows the effect of SPI addition on the cooking loss of simulated meat patties;

Figure 16 shows the effect of SPI addition on the texture characteristics of simulated meat patties;

Figure 17 shows the effect of SPI addition on the sensory properties of simulated meat patties;

Figure 18 shows the effect of SPI addition amount on the tensile force and shear force of simulated meat patties.

Figure 19 shows the effect of the addition of acetate tapioca starch on the water holding capacity and oiliness of simulated meat patties;

Figure 20 shows the effect of the addition of acetate tapioca starch on the cooking loss of simulated meat patties;

Figure 21 shows the effect of the addition of acetate tapioca starch on the texture characteristics of simulated meat patties;

Figure 22 shows the effect of the addition of acetate tapioca starch on the sensory properties of simulated meat patties;

Figure 23 shows the detection of the tensile force and shear force of simulated meat patties by the amount of acetate tapioca starch added.

Figure 24 shows the effect of the amount of vegetable oil added on the water holding capacity and oiliness of simulated meat patties;

Figure 25 shows the effect of vegetable oil addition on cooking loss of simulated meat patties;

Figure 26 shows the effect of the amount of vegetable oil added on the texture characteristics of simulated meat patties;

Figure 27 shows the effect of vegetable oil addition on the sensory properties of simulated meat patties;

Figure 28 shows the detection of the tensile force and shear force of the simulated meat patties by the amount of vegetable oil added;

Figure 29 shows the effect of the amount of ice water added on the water retention and oiliness of simulated meat patties;

Figure 30 shows the effect of the amount of ice water added on the cooking loss of simulated meat patties;

Figure 31 shows the effect of the amount of ice water added on the texture characteristics of simulated meat patties;

Figure 32 shows the effect of the amount of ice water added on the sensory properties of simulated meat patties;

Figure 33 shows the detection of the tensile force and shear force of the simulated meat patties by the amount of ice water added;

Figure 34 shows the effect of temperature on gluten content;

Figure 35 shows the effect of temperature on gluten strength;

Figure 36 shows the effect of time on gluten content;

Figure 37 shows the effect of time on gluten strength;

Figure 38 shows the simulated meat patty (a), simulated meat patty cross section (b), simulated meat patty stereomicroscope observation (10X) (c), and simulated meat patty scanning electron microscope observation (2000X) ( d), Scanning electron microscope observation of simulated meat patties (200X) (e).

Detailed ways

The present invention will be further described in detail below in conjunction with the accompanying drawings and specific embodiments. However, it is not limited to this. Any modification or equivalent replacement of the technical solution of the present invention without departing from the spirit and scope of the technical solution of the present invention shall be covered by the protection scope of the present invention.

Example 1

Preparation of plant protein-based simulated meat basic caking agent

Follow these steps:

Mix MC, CMC, E407, TG and SHMP in a certain proportion. The addition ratio of each binder is shown in Table 1; take 0.3g of each group of basic binder, add 10ml of water, and use a rheometer to measure the rheology curve. The results are shown in Figure 2; add 30ml of water and use a viscometer to measure the viscosity. The results are shown in the figure. 3.

Table 1 The proportion of each binder component in the total binder

Example 2

Preparation of plant protein-based simulated meat patties

Prepare the basic binder according to the parameters in Example 1 and add it to the simulated meat patty.

(1) Rehydration: Soak 20g soybean silk protein in water containing 1.7% sodium dihydrogen phosphate, 0.25% red yeast rice, 2.5%

Rehydrate in 50℃ warm water with sodium bicarbonate for 30 minutes and remove the water;

(2) Chopping and mixing: Put the rehydrated silk protein into the chopping machine and chop and mix for 3 minutes;

(3) Mixing: Add 1.3-2.1% basic binder, 35% SPI, 30% gluten powder, 30%

Acetate tapioca starch, 30% vegetable oil, 150% ice water, 8% edible salt, 2% beef powder flavor, slowly stir until a uniform and sticky mass is formed (the above addition amounts are based on dry soybean protein) benchmark).

Test group 1: Set the basic binder addition amount to 1.3%.

Test Group 2: Set the basic binder addition amount to 1.5%.

Test group 3: Set the basic binder addition amount to 1.7%.

Test group 4: Set the basic binder addition amount to 1.9%.

Test group 5: Set the basic binder addition amount to 2.1%.

(4) Shaping: Place the dough in a circular mold and shape it. Each simulated meat patty has a mass of about 70g, a diameter of 8.5cm, and a thickness of about 10mm.

(5) Low temperature standing: low temperature treatment at 4°C for 20 minutes.

(6) Temperature treatment: water bath treatment at 55°C for 30 minutes.

(7) Cooking: Cook in a cooking pot at 100°C for 20 minutes.

(8) Packaging: Take out the cooked simulated meat patties, cool them in the air, and then use plastic trays and vacuum packaging.

(9) Refrigeration: Refrigerated at -18°C.

Example 3 Preparation of plant protein-based simulated meat patties

Prepare the basic binder according to the parameters in Example 1 and add it to the simulated meat patties.

(1) Rehydration: Soak 20g of soybean silk protein in 50°C warm water containing 1.7% sodium dihydrogen phosphate, 0.25% red yeast rice, and 2.5% sodium bicarbonate, rehydrate for 30 minutes, and remove the water.

(2) Chopping and mixing: Put the rehydrated silk protein into the chopping machine and chop and mix for 3 minutes.

(3) Mixing: Add 1.7% basic binder, 35% SPI, 0-40% gluten powder, 30% acetate tapioca starch, 30% vegetable oil, 150% ice water and 8% food into the chopper. Salt and 2% beef powder flavor, slowly stir until a uniform and sticky mass is formed (the above addition amounts are based on dry soybean protein).

Test group 1: Set the gluten powder addition amount to 0%.

Test Group 2: Set the gluten powder addition amount to 15%.

Test group 3: Set the gluten powder addition amount to 20%.

Test group 4: Set the gluten powder addition amount to 25%.

Test group 5: Set the gluten powder addition amount to 30%.

Test group 6: Set the gluten powder addition amount to 35%.

Test Group 7: Set the gluten powder addition amount to 40%.

(4) Shaping: Place the dough in a circular mold and shape it. Each simulated meat patty has a mass of about 70g, a diameter of 8.5cm, and a thickness of about 10mm.

(5) Low temperature standing: low temperature treatment at 4°C for 20 minutes.

(6) Temperature treatment: water bath treatment at 55°C for 30 minutes.

(7) Cooking: Cook in a cooking pot at 100°C for 20 minutes.

(8) Packaging: Take out the cooked simulated meat patties, cool them in the air, and then use plastic trays and vacuum packaging.

(9) Refrigeration: Refrigerated at -18°C.

Example 4 Preparation of plant protein-based simulated meat patties

Prepare the basic binder according to the parameters in Example 1 and add it to the simulated meat patties.

(1) Rehydration: Soak 20g of soybean silk protein in 50°C warm water containing 1.7% sodium dihydrogen phosphate, 0.25% red yeast rice, and 2.5% sodium bicarbonate, rehydrate for 30 minutes, and remove the water.

(2) Chopping and mixing: Put the rehydrated silk protein into the chopping machine and chop and mix for 3 minutes.

(3) Mixing: Add 1.7% basic binder, 0-40% SPI, 30% gluten powder, 30% acetate tapioca starch, 30% vegetable oil, 150% ice water and 8% food into the chopper. Salt and 2% beef powder flavor, slowly stir until a uniform and sticky mass is formed (the above addition amounts are based on dry soybean protein).

Test group 1: Set the SPI addition amount to 0%.

Test Group 2: Set the SPI addition amount to 15%.

Test group 3: Set the SPI addition amount to 20%.

Test group 4: Set the SPI addition amount to 25%.

Test group 5: Set the SPI addition amount to 30%.

Test group 6: Set the SPI addition amount to 35%.

Test group 7: Set the SPI addition amount to 40%.

(4) Shaping: Place the dough in a circular mold and shape it. Each simulated meat patty has a mass of about 70g, a diameter of 8.5cm, and a thickness of about 10mm.

(5) Low temperature standing: low temperature treatment at 4°C for 20 minutes.

(6) Temperature treatment: water bath treatment at 55°C for 30 minutes.

(7) Cooking: Cook in a cooking pot at 100°C for 20 minutes.

(8) Packaging: Take out the cooked simulated meat patties, cool them in the air, and then use plastic trays and vacuum packaging.

(9) Refrigeration: Refrigerated at -18°C.

Example 5 Preparation of plant protein-based simulated meat patties

Prepare the basic binder according to the parameters in Example 1 and add it to the simulated meat patties.

(1) Rehydration: Soak 20g of soybean silk protein in 50°C warm water containing 1.7% sodium dihydrogen phosphate, 0.25% red yeast rice, and 2.5% sodium bicarbonate, rehydrate for 30 minutes, and remove the water.

(2) Chopping and mixing: Put the rehydrated silk protein into the chopping machine and chop and mix for 3 minutes.

(3) Mixing: Add 1.7% basic binder, 35% SPI, 30% gluten powder, 0-40% acetate tapioca starch, 30% vegetable oil, 150% ice water and 8% food into the chopper. Salt and 2% beef powder flavor, slowly stir until a uniform and sticky mass is formed (the above addition amounts are based on dry soybean protein).

Test group 1: Set the addition amount of acetate tapioca starch to 0%.

Test Group 2: Set the addition amount of acetate tapioca starch to 15%.

Test Group 3: Set the addition amount of acetate tapioca starch to 20%.

Test Group 4: Set the addition amount of acetate tapioca starch to 25%.

Test Group 5: Set the addition amount of acetate tapioca starch to 30%.

Test Group 6: Set the addition amount of acetate tapioca starch to 35%.

Test Group 7: Set the addition amount of acetate tapioca starch to 40%.

(4) Shaping: Place the dough in a circular mold and shape it. Each simulated meat patty has a mass of about 70g, a diameter of 8.5cm, and a thickness of about 10mm.

(5) Low temperature standing: low temperature treatment at 4°C for 20 minutes.

(6) Temperature treatment: water bath treatment at 55°C for 30 minutes.

(7) Cooking: Cook in a cooking pot at 100°C for 20 minutes.

(8) Packaging: Take out the cooked simulated meat patties, cool them in the air, and then use plastic trays and vacuum packaging.

(9) Refrigeration: Refrigerated at -18°C.

Example 6 Preparation of plant protein-based simulated meat patties

Prepare the basic binder according to the parameters in Example 1 and add it to the simulated meat patty.

(1) Rehydration: Soak 20g of soybean silk protein in 50°C warm water containing 1.7% sodium dihydrogen phosphate, 0.25% red yeast rice, and 2.5% sodium bicarbonate, rehydrate for 30 minutes, and remove the water.

(2) Chopping and mixing: Put the rehydrated silk protein into the chopping machine and chop and mix for 3 minutes.

(3) Mixing: Add 1.7% basic binder, 35% SPI, 30% gluten, 30% acetate tapioca starch, 0-30% vegetable oil, 150% ice water and 8% food into the chopper. Salt and 2% beef powder flavor, slowly stir until a uniform and sticky mass is formed (the above addition amounts are based on dry soybean protein).

Test group 1: Set the vegetable oil addition amount to 0%.

Test Group 2: Set the vegetable oil addition amount to 15%.

Test group 3: Set the vegetable oil addition amount to 20%.

Test group 4: Set the vegetable oil addition amount to 25%.

Test group 5: Set the vegetable oil addition amount to 30%.

(4) Shaping: Place the dough in a circular mold and shape it. Each simulated meat patty has a mass of about 70g, a diameter of 8.5cm, and a thickness of about 10mm.

(5) Low temperature standing: low temperature treatment at 4°C for 20 minutes.

(6) Temperature treatment: water bath treatment at 55°C for 30 minutes.

(7) Cooking: Cook in a cooking pot at 100°C for 20 minutes.

(8) Packaging: Take out the cooked simulated meat patties, cool them in the air, and then use plastic trays and vacuum packaging.

(9) Refrigeration: Refrigerated at -18°C.

Example 7 Preparation of plant protein-based simulated meat patties

Prepare the basic binder according to the parameters in Example 1 and add it to the simulated meat patties.

(1) Rehydration: Soak 20g of soybean silk protein in 50°C warm water containing 1.7% sodium dihydrogen phosphate, 0.25% red yeast rice, and 2.5% sodium bicarbonate, rehydrate for 30 minutes, and remove the water.

(2) Chopping and mixing: Put the rehydrated silk protein into the chopping machine and chop and mix for 3 minutes.

(3) Mixing: Add 1.7% basic binder, 35% SPI, 30% gluten powder, 30% acetate tapioca starch, 30% vegetable oil, 100-200% ice water and 8% food into the chopper. Salt and 2% beef powder flavor, slowly stir until a uniform and sticky mass is formed (the above addition amounts are based on dry soybean protein).

Test group 1: Set the ice water addition amount to 100%.

Test Group 2: Set the ice water addition amount to 125%.

Test group 3: Set the ice water addition amount to 150%.

Test group 4: Set the ice water addition amount to 175%.

Test group 5: Set the ice water addition amount to 200%.

(4) Shaping: Place the dough in a circular mold and shape it. Each simulated meat patty has a mass of about 70g, a diameter of 8.5cm, and a thickness of about 10mm.

(5) Low temperature standing: low temperature treatment at 4°C for 20 minutes.

(6) Temperature treatment: water bath treatment at 55°C for 30 minutes.

(7) Cooking: Cook in a cooking pot at 100°C for 20 minutes.

(8) Packaging: Take out the cooked simulated meat patties, cool them in the air, and then use plastic trays and vacuum packaging. (9) Refrigeration: Refrigerated at -18°C.

Example 8 Preparation of plant protein-based simulated meat patties

Prepare the basic binder according to the parameters in Example 1 and add it to the simulated meat patties.

(1) Rehydration: Soak 20g of soybean silk protein in 50°C warm water containing 1.7% sodium dihydrogen phosphate, 0.25% red yeast rice, and 2.5% sodium bicarbonate, rehydrate for 30 minutes, and remove the water.

(2) Chopping and mixing: Put the rehydrated silk protein into the chopping machine and chop and mix for 3 minutes.

(3) Mixing: Add 1.7% basic binder, 35% SPI, 30% gluten powder, 30% acetate tapioca starch, 30% vegetable oil, 150% ice water and 8% edible salt to the chopper. 2% beef powder flavor, stir slowly until a uniform and sticky mass is formed (the above addition amounts are based on soybean brushed protein dry basis).

(4) Shaping: Place the dough in a circular mold and shape it. Each simulated meat patty has a mass of about 70g, a diameter of 8.5cm, and a thickness of about 10mm.

(5) Low temperature standing: Process under low temperature conditions for 20 minutes.

Test group 1: Set the temperature condition to 2℃.

Test group 2: Set the temperature condition to 3℃.

Test Group 2: Set the temperature condition to 4°C.

Test group 4: Set the temperature condition to 5℃.

Test group 5: Set the temperature condition to 6°C.

(6) Temperature treatment: water bath treatment at 55°C for 30 minutes.

(7) Cooking: Cook in a cooking pot at 100°C for 20 minutes.

(8) Packaging: Take out the cooked simulated meat patties, cool them in the air, and then use plastic trays and vacuum packaging.

(9) Refrigeration: Refrigerated at -18°C.

Example 9 Preparation of plant protein-based simulated meat patties

Prepare the basic binder according to the parameters in Example 1 and add it to the simulated meat patties.

(1) Rehydration: Soak 20g of soybean silk protein in 50°C warm water containing 1.7% sodium dihydrogen phosphate, 0.25% red yeast rice, and 2.5% sodium bicarbonate, rehydrate for 30 minutes, and remove the water.

(2) Chopping and mixing: Put the rehydrated silk protein into the chopping machine and chop and mix for 3 minutes.

(3) Mixing: Add 1.7% basic binder, 35% SPI, 30% gluten powder, 30% acetate tapioca starch, 30% vegetable oil, 150% ice water and 8% edible salt to the chopper. 2% beef powder flavor, stir slowly until a uniform and sticky mass is formed (the above addition amounts are based on soybean brushed protein dry basis).

(4) Shaping: Place the dough in a circular mold and shape it. Each simulated meat patty has a mass of about 70g, a diameter of 8.5cm, and a thickness of about 10mm.

(5) Low temperature standing: Process at 4°C for a certain period of time.

Test group 1: Set the time condition to 10 minutes.

Test group 2: Set the time condition to 15 minutes.

Test group 3: Set the time condition to 20 minutes.

Test group 4: Set the time condition to 25 minutes.

Test group 5: Set the time condition to 30 minutes.

(6) Temperature treatment: water bath treatment at 55°C for 30 minutes.

(7) Cooking: Cook in a cooking pot at 100°C for 20 minutes.

(8) Packaging: Take out the cooked simulated meat patties, cool them in the air, and then use plastic trays and vacuum packaging.

(9) Refrigeration: Refrigerated at -18°C.

Test Example 1 Rheological and viscosity performance detection test of the plant protein-based simulated meat basic binder prepared in Example 1 (1) Rheological analysis of the plant protein-based simulated meat basic binder:

Take 0.3g of the mixed binder sample, add 10ml of water, and use a rheometer to measure the rheology curve; perform a shear scan within the range of 0.01-100s ^-1 during steady-state flow climb, and record the apparent viscosity.

As can be seen from Figure 2, the rheological curves of different groups are different. Groups 5 and 7 exhibit pseudoplastic fluids, that is, the viscosity decreases with the increase of shear rate; 1, 2, 3, 4, 6, 8, 9 group only exhibited shear thinning at higher shear rates. (2) Viscosity analysis of plant protein-based simulated meat basic binder:

Take 0.3g of the mixed binder sample, add 30ml of water, and measure the viscosity using a viscometer; the torque is set to 7.6%, the rotation speed is 100rPM, and the temperature is 25°C, and the viscosity is recorded.

It can be seen from Figure 3 that group 7 has the best viscosity.

Test Example 2 Quality Inspection of Plant Protein-Based Simulated Meat Patties Prepared in Example 2

(1) Determination of water holding capacity and oiliness of plant protein-based simulated meat patties

Weigh 5g of the simulated meat patty sample, recorded as W _t , and place it in a 30mL centrifuge tube filled with sufficient absorbent cotton at the bottom. Add water/oil, and centrifuge at 4500r/min for 25 minutes. Remove the absorbent cotton on the surface of the sample, discard the supernatant, and use The dry filter paper absorbs the remaining liquid on the surface of the sample and weighs it, recorded as W _r . Calculate the water/oil holding capacity according to the following formula, and repeat each test three times.

Water holding capacity/oil capacity (%)=W _t -W _r /W _t ×100%

It can be seen from Figure 4 that as the addition amount of basic binder increases, the water holding capacity and oil holding capacity show a trend of first increasing and then decreasing, and the optimal amount is when the addition amount is 1.7%.

(2) Determination of cooking loss of plant protein-based simulated meat patties

Weigh the mass of the simulated meat patty. After cooking, take it out and cool it at room temperature before weighing it again. Calculate the change in product quality before and after cooking. Cooking loss is calculated according to the following formula:

Cooking loss (%) = (mass of simulated meat patties before cooking - mass of simulated meat patties after cooking and cooling)/mass of simulated meat patties before cooking × 100%

It can be seen from Figure 5 that as the addition amount of basic binder increases, the cooking loss shows a gradually decreasing trend, reaching the minimum value in the 2.1% group.

(3) Determination of texture characteristics of plant protein-based simulated meat patties

Take out the frozen simulated meat patties and cut them into small pieces of 3cm×3cm×0.8cm to measure the overall texture. The texture was measured using a physical property tester, and a P50 cylindrical probe was used to measure the hardness, viscoelasticity, cohesiveness, chewiness and other indicators of the cooked simulated meat patties. The descending speed is set to 2mm/s, the test speed is 1mm/s, the ascending speed is 2mm/s, the descending distance is 50%, and the contact force is 5g.

It can be seen from Figure 6 that as the amount of basic binder added increases, the elasticity and resilience of the simulated meat patties first increase and then decrease. The 1.7% group is the optimal value, and the hardness shows a gradual upward trend 2.1 % group is the highest.

(4) Determination of the sensory properties of plant protein-based simulated meat patties

The thawed simulated meat patties were heated and cut into uniform small pieces for sensory evaluation. The evaluation team consists of 10 professionals who have received relevant training on project content and evaluation indicators. They conduct sensory evaluation according to the sensory index requirements of the product. The main evaluation indicators are flavor, elasticity, internal structure and mouthfeel. The scoring standards are shown in Table 2. Results See Figure 7.

Table 2 Sensory rating scale

As can be seen from Figure 7, as the addition amount of basic binder increases, the sensory score shows a trend of first increasing and then decreasing. When the addition amount is 1.7%, the sensory score is the best, with rich juiciness, delicate taste and complete appearance. If the amount of basic binder added is too large, the simulated meat patties will taste very hard. If the amount added is too small, the elasticity will be weak, the damage will be serious, and the overall flavor will be poor.

(5) Determination of shear and tensile properties of plant protein-based simulated meat patties

Cut the simulated meat patties into small pieces of 3.0cm×1.0cm×0.1cm and analyze them with a texture analyzer. Use the A/KIE probe for measurement. The parameters are as follows: pre-test speed: 2.0mm/sec, test speed: 3.0mm/sec, side and rear speed: 10.0mm/sec, probe distance: 30mm, force: 5.0g, and get the tensile data. , replace the A/CKB probe, the parameters are as follows: pre-test speed: 1.0mm/sec, test speed: 2.0mm/sec, side-rear speed: 10.0mm/sec, cutting distance 95%, critical force 10g, get shear data.

It can be seen from Figure 8 that as the amount of basic binder added increases, the tensile force of the simulated meat patties first increases and then decreases. The optimal value is in the 1.7% group, and the shear force gradually increases. trend, the 2.1% group is the highest.

Test Example 3 Quality Inspection of Plant Protein-Based Simulated Meat Patties Prepared in Example 3

(1) Determination of water holding capacity and oiliness of plant protein-based simulated meat patties

It can be seen from Figure 9 that as the addition amount of gluten powder increases, the water holding capacity and oil holding capacity show a trend of first increasing and then decreasing, and the optimum is achieved when the addition amount is 30%.

(2) Determination of cooking loss of plant protein-based simulated meat patties

It can be seen from Figure 10 that as the addition amount of gluten flour increases, the cooking loss shows a gradually decreasing trend, with the 40% group being the minimum value, but after the addition amount of 30%, the cooking loss does not decrease significantly.

(3) Determination of texture characteristics of plant protein-based simulated meat patties

It can be seen from Figure 11 that as the amount of gluten added increases, the elasticity of the simulated meat patties first increases and then decreases. The 30% group is the best value, and the hardness shows a gradual upward trend. The 40% group is the highest. , the recovery property remains almost unchanged when the amount of gluten added is between 25% and 40%.

(4) Determination of the sensory properties of plant protein-based simulated meat patties

It can be seen from Figure 12 that with the increase in the amount of gluten powder added, the sensory score shows a trend of first increasing and then decreasing. When the amount is 30%, the sensory score is the best. The simulated meat patty has a strong meaty texture, is tender and juicy, and is palatable. Best, if the added amount is too large, the texture of the plant-based meat patties will be too firm and the juice will be lost, but the appearance will be intact. If the added amount is too small, the plant-based meat patties will lack juiciness, have low tenderness, and have serious appearance damage.

(5) Determination of shear and tensile properties of plant protein-based simulated meat patties

It can be seen from Figure 13 that as the amount of gluten added increases, the tensile force of the simulated meat patties first increases and then decreases. The 30% group is the optimal value, and the shear force shows a gradually increasing trend 40 % group is the highest.

Test Example 4 Quality Inspection of Plant Protein-Based Simulated Meat Patties Prepared in Example 4

(1) Determination of water holding capacity and oiliness of plant protein-based simulated meat patties

It can be seen from Figure 14 that as the SPI addition amount increases, the water holding capacity and oil holding capacity show a gradually increasing trend. The best is when the addition amount is 40%, but it is not much different from the 35% group.

(2) Determination of cooking loss of plant protein-based simulated meat patties

It can be seen from Figure 15 that as the amount of SPI added increases, the cooking loss shows a trend of first decreasing and then increasing, with the minimum value in the 35% group.

(3) Determination of texture characteristics of plant protein-based simulated meat patties

It can be seen from Figure 16 that as the amount of SPI added increases, the elasticity of the simulated meat patties first increases and then decreases. The best value is in the 30% group, and the hardness shows a gradual upward trend. The 40% group is the highest. The recovery properties remain almost unchanged when the SPI addition amount is between 25% and 40%.

(4) Determination of sensory properties of plant protein-based simulated meat patties

It can be seen from Figure 17 that as the amount of SPI added increases, the sensory score shows a trend of first increasing and then decreasing. When the amount of SPI added is 35%, the sensory score is the best. The simulated meat patties are extremely elastic, taste more meaty, and are juicier. Rich and chewy, if the added amount is too large, the elasticity of the simulated meat patties will be too low and brittle, but the juice is rich. When the added amount is too small, the simulated meat patties will lose a lot of juice and have a poor taste.

(5) Determination of shear and tensile properties of plant protein-based simulated meat patties

It can be seen from Figure 18 that as the amount of SPI added increases, the tensile force of the simulated meat patties first increases and then decreases, with the optimal value in the 30% group, and the shear force shows a gradual upward trend, 40 % group is the highest.

Test Example 5 Quality Inspection of Plant Protein-Based Simulated Meat Patties Prepared in Example 5

(1) Determination of water holding capacity and oiliness of plant protein-based simulated meat patties

It can be seen from Figure 19 that as the addition amount of acetate tapioca starch increases, the water holding capacity and oil holding capacity show a trend of first increasing and then decreasing, and the optimum is achieved when the addition amount is 30%.

(2) Determination of cooking loss of plant protein-based simulated meat patties

It can be seen from Figure 20 that as the addition amount of acetate cassava starch increases, the cooking loss shows a gradually decreasing trend, reaching the minimum value in the 40% group.

(3) Determination of texture characteristics of plant protein-based simulated meat patties

It can be seen from Figure 21 that with the increase in the amount of acetate tapioca starch, the elasticity shows a trend of first increasing and then decreasing, with the best value in the 30% group. The 30% group is slightly higher than the 25% group, and the hardness shows The trend of first rising and then falling reaches the maximum value in the 35% group. The resilience shows the trend of first falling and then rising and then falling, reaching the maximum value in the 30% group.

(4) Determination of the sensory properties of plant protein-based simulated meat patties

It can be seen from Figure 22 that with the increase in the amount of acetate tapioca starch added, the sensory score shows a trend of first increasing and then decreasing. When the amount is 30%, the sensory score is the best. The simulated meat patty is moderately soft and hard, and rich in juice. If the amount is too large, the texture of the simulated meat patties will be too tender. If the amount is too small, the simulated meat patties will be too dry and the quality will be hard.

(5) Determination of shear and tensile properties of plant protein-based simulated meat patties

It can be seen from Figure 23 that as the amount of acetate tapioca starch increases, the tensile force first increases and then decreases. The best value is in the 30% group, and the shear force shows a gradual upward trend in the 40% group. Highest.

Test Example 6 Quality Inspection of Plant Protein-Based Simulated Meat Patties Prepared in Example 6

(1) Determination of water holding capacity and oiliness of plant protein-based simulated meat patties

It can be seen from Figure 24 that as the amount of vegetable oil added increases, the water holding capacity and oil holding capacity gradually increase, and the optimum is achieved when the adding amount is 30%.

(2) Determination of cooking loss of plant protein-based simulated meat patties

It can be seen from Figure 25 that as the amount of vegetable oil added increases, the cooking loss shows a gradually decreasing trend, reaching the minimum value in the 30% group.

(3) Determination of texture characteristics of plant protein-based simulated meat patties

It can be seen from Figure 26 that as the amount of vegetable oil added increases, the elasticity, hardness, and recovery show a gradual upward trend, with the 30% group being the highest.

(4) Determination of the sensory properties of plant protein-based simulated meat patties

It can be seen from Figure 27 that as the amount of vegetable oil added increases, the sensory score shows a gradual upward trend at first. When the amount of added vegetable oil is 30%, the sensory score is the best, and the simulated meat patties are rich, tender and juicy.

(5) Determination of shear and tensile properties of plant protein-based simulated meat patties

It can be seen from Figure 28 that as the amount of vegetable oil added increases, the tensile force and shear force show a gradually increasing trend, with the 30% group being the highest.

Test Example 7 Quality Inspection of Plant Protein-Based Simulated Meat Patties Prepared in Example 7

(1) Determination of water holding capacity and oiliness of plant protein-based simulated meat patties

It can be seen from Figure 29 that as the amount of ice water added increases, the water holding capacity and oil holding capacity show a trend of first increasing and then decreasing, and the optimum is achieved when the adding amount is 150%.

(2) Determination of cooking loss of plant protein-based simulated meat patties

It can be seen from Figure 30 that as the amount of ice water added increases, the cooking loss first decreases and then increases, with the minimum value in the 150% group.

(3) Determination of texture characteristics of plant protein-based simulated meat patties

It can be seen from Figure 31 that as the amount of ice water added increases, the elasticity of the simulated meat patties first increases and then decreases, with the optimal value in the 150% group. The hardness and resilience show a gradually decreasing trend, reaching the lowest level at 200%.

(4) Determination of the sensory properties of plant protein-based simulated meat patties

It can be seen from Figure 32 that as the amount of ice water added increased, the sensory score showed a trend of first increasing and then decreasing. When the amount of added ice water was 150%, the sensory score was the best, and the simulated meat patty was juicy, crispy, and complete in appearance. If the amount added is too large, the simulated meat patties will be loose in texture and taste dull; if the amount added is too small, the vegetarian meat patties will be too dry and hard.

(5) Determination of shear and tensile properties of plant protein-based simulated meat patties

It can be seen from Figure 33 that as the amount of ice water added increases, the tensile force of the simulated meat patties first increases and then decreases, with the 150% group being the optimal value. The shear force shows a gradually decreasing trend and is the lowest at 200%.

Test Example 8 Quality Inspection of Plant Protein-Based Simulated Meat Patties Prepared in Example 8

(1) Detection of wet gluten content in dough

According to GB/T 5506 "Gluten content of wheat and wheat flour" - Part 1: Determination of wet gluten by hand washing method.

It can be seen from Figure 34 that as the temperature increases, the wet gluten content first increases and then decreases. When the temperature is 5°C, the wet gluten content is the highest.

(2) Gluten strength testing

Take 3g of the eluted gluten and measure it on the Glutograph-E gluten meter, selecting BU mode.

It can be seen from Figure 35 that the graph is the smoothest at 4°C, indicating that the gluten strength is strongest at this temperature.

Test Example 9 Quality Inspection of Plant Protein-Based Simulated Meat Patties Prepared in Example 9

(1) Detection of wet gluten content in dough

It can be seen from Figure 36 that as time prolongs, the wet gluten content shows a trend of first increasing and then decreasing. When the time is 30 minutes, the wet gluten content is the highest.

(2) Gluten strength testing

It can be seen from Figure 37 that the graph is the smoothest at 30 minutes, indicating that the gluten strength is strongest at this time.

Claims (4)

1. The preparation method of the vegetable protein-based simulated meat pie comprises the following steps:

step one, sequentially rehydrating, dehydrating and chopping soybean wiredrawing proteins, uniformly mixing the chopped soybean wiredrawing proteins with a basic binder, wheat gluten, soybean protein isolate, acetate tapioca starch, vegetable oil and ice water, and shaping;

standing for 10-30 min at 2-6 ℃, and then carrying out water bath heat preservation for 30min at 55 ℃ to obtain a simulated meat pie blank;

pre-cooking the simulated meat pie blank to obtain the vegetable protein-based simulated meat pie;

the basic binder consists of, by mass, 45-55% of methyl cellulose, 10-20% of sodium carboxymethyl cellulose, 20-30% of carrageenan, 10% of glutamine transaminase and 5% of sodium hexametaphosphate; the basic binder accounts for 1.7% of the soybean wiredrawing protein, the wheat gluten accounts for 30% of the soybean wiredrawing protein, the soybean protein isolate accounts for 35% of the soybean wiredrawing protein, and the acetate tapioca starch accounts for 30% of the soybean wiredrawing protein; vegetable oil accounts for 30% of the soybean wiredrawing protein, and ice water accounts for 150% of the soybean wiredrawing protein.

2. The method for producing a vegetable protein-based simulated meat patties according to claim 1, characterized in that: in the basic binder, the mass ratio of methyl cellulose to sodium carboxymethyl cellulose to carrageenan to glutamine transaminase to sodium hexametaphosphate is 10:3:5:2:1.

3. the method for producing a vegetable protein-based simulated meat patties according to claim 1, characterized in that: the raw materials for preparing the simulated meat patties also comprise sodium dihydrogen phosphate, red yeast rice, sodium bicarbonate, edible salt and beef powder essence, wherein the sodium dihydrogen phosphate accounts for 1.7% of the soybean wiredrawing protein, the red yeast rice accounts for 0.25% of the soybean wiredrawing protein, the sodium bicarbonate accounts for 2.5% of the soybean wiredrawing protein, the edible salt accounts for 8% of the soybean wiredrawing protein, and the beef powder essence accounts for 2% of the soybean wiredrawing protein.

4. A method for making a vegetable protein based simulated meat patties as claimed in claim 3, wherein: adding sodium dihydrogen phosphate, red yeast rice and sodium bicarbonate when rehydrating the soybean wiredrawing protein, dehydrating after rehydration, and chopping; after chopping, vegetable oil, ice water, edible salt and beef powder essence are added into the mixture and uniformly mixed.