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Plant-based steak taking Agaricus campestris as substrate, and preparation method of plant-based steak

A plant-based, substrate technology, applied in food science and other directions, can solve the problems of difficult to remove soybean bean smell and single taste, and achieve the effect of satisfying the development of green environment, simple production method and improving life happiness.

Pending Publication Date: 2021-11-09
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is: at present, most of the domestic plant meat products are made of soybean protein as a substrate, and there are problems such as difficulty in removing the beany smell of soybeans and relatively simple taste.

Method used

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  • Plant-based steak taking Agaricus campestris as substrate, and preparation method of plant-based steak
  • Plant-based steak taking Agaricus campestris as substrate, and preparation method of plant-based steak

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A plant-based steak with mushrooms as the base, the recipe is shown in Table 1:

[0027] The formula of the plant-based steak of table 1 embodiment 1

[0028] raw material Mass percentage (%) Agaricus bisporus 5 Flammulina velutipes 20 White jade mushroom 40 mushroom 5 starch 10 Isolated Soy Protein 2 soy protein 4 cooking oil 2 seasoning mix 1.5 Dietary fiber 2 pure water Make up to 100%

[0029] Among them, the starch is a mixture of potato starch and corn starch in a mass ratio of 1:2, soybean protein isolate and soybean silk protein are both food-grade proteins; the seasoning mixture is sugar, black pepper, onion powder, lemon juice, green onion, ginger and garlic powder Mix with beef essence in proportion, the specific ratio is sugar: black pepper: onion powder: lemon juice: onion, ginger, garlic powder: beef essence mass ratio = 2:0.5:1:3:2:0.06.

[0030] The above-mentioned prepara...

Embodiment 2

[0039] A plant-based steak with mushrooms as the base, the recipe is shown in Table 2:

[0040] The formula of the plant-based steak of table 2 embodiment 2

[0041] raw material Mass percentage (%) Agaricus bisporus 4.5 Flammulina velutipes 18 White jade mushroom 36 mushroom 4.5 starch 12 Isolated Soy Protein 3 soy protein 4 cooking oil 3 seasoning mix 2 Dietary fiber 3 pure water Make up to 100%

[0042] Among them, the starch is a mixture of potato starch and corn starch in a mass ratio of 1:1, soybean protein isolate and soybean silk protein are food-grade proteins; the seasoning mixture is sugar, black pepper, onion powder, lemon juice, onion, ginger and garlic powder Mix with beef essence in proportion, the specific ratio is sugar: black pepper: onion powder: lemon juice: onion, ginger, garlic powder: beef essence mass ratio = 1.8:0.6:1:3:2:0.05.

[0043] The above-mentioned preparation me...

Embodiment 3

[0052] A plant-based steak with mushrooms as the base, the recipe is shown in Table 3:

[0053] The formula of the plant-based steak of table 3 embodiment 3

[0054]

[0055]

[0056] Among them, the starch is a mixture of potato starch and corn starch in a mass ratio of 2:1, soybean protein isolate and soybean silk protein are both food-grade proteins; the seasoning mixture is sugar, black pepper, onion powder, lemon juice, green onion, ginger and garlic powder Mix with beef essence in proportion, the specific ratio is sugar: black pepper: onion powder: lemon juice: onion, ginger, garlic powder: beef essence mass ratio = 1.9:0.5:1.2:3:2:0.05.

[0057] The above-mentioned preparation method of the plant-based steak with mushrooms as the base comprises the following steps:

[0058] (1) Cleaning: Wash the fresh Agaricus bisporus, Flammulina velutipes, White jade mushroom and Lentinus edodes, and clean them with 100°C pure water for 2 minutes, then remove them.

[0059] (...

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Abstract

The invention discloses a plant-based steak taking Agaricus campestris as a substrate, and a preparation method of the plant-based steak. The plant-based steak consists of the following components in parts by weight: 4-6% of Agaricus bisporus (Large) Sing., 15-25% of flammulina velutipes, 35-45% of white beech mushrooms, 4-6% of Lentinus edodes (Berk.) sing, 10-12% of starch, 2-4% of soybean protein isolate, 4-5% of soybean drawing protein, 2-3% of edible oil, 1-2% of a seasoning mixture, 2-4% of dietary fibers and the balance of water. The preparation method of the plant-based steak comprises the following six steps of: performing fixation, performing mashing, performing proportional mixing, performing pickling, performing shaping and performing baking. The plant-based steak prepared by the method disclosed by the invention is free from blood streaks and fishy smell, is tough, tender and chewy in texture, is free from preservatives and antibiotics, and is capable of forming a tissue texture similar to meat through baking processing, so that the demand of people on meat can be effectively reduced, the intake of edible mushrooms can be increased, and more balanced human body nutrient collocation can be realized.

Description

technical field [0001] The invention relates to a mushroom-based plant-based steak and a preparation method thereof, belonging to the technical field of food. Background technique [0002] In recent years, due to the continuous improvement of people's living standards, a large number of people are suffering from chronic diseases such as three highs and gout. Such people have strict restrictions on the consumption of meat, resulting in a decrease in life happiness; at the same time, meat The large amount of consumption of animals increases the demand for natural resources, and a large number of livestock are hunted and killed, which affects the sustainable development of the environment. Therefore, by making mushroom-based plant-based steaks and replacing meat products to a certain extent, it can be considered as an effective way to alleviate the problem of people with three highs and gout who cannot eat meat, and it also meets the green and sustainable development. [0003]...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L31/00A23L27/10A23L27/26A23L5/10
CPCA23L31/00A23L27/10A23L27/26A23L5/10A23L5/15
Inventor 冯涛李文远杨末尧马博文庄海宁姚凌云宋诗清孙敏王化田侯飞娜
Owner SHANGHAI INST OF TECH
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