PLANT PROTEIN-BASED WHOLE-CUT FRIED CHICKEN NUGGET AND PREPARATION METHOD THEREOF

Abstract

A plant protein-based whole-cut fried chicken nugget is prepared from raw materials including peanut protein, wheat protein, seasonings, water-retaining agent, and coating flour in proportions measured in parts by weight. The preparation method of the plant protein-based whole-cut fried chicken nugget includes mixing the raw materials uniformly according to the proportions, subjecting to high-moisture extrusion treatment, boiling the resulted extrudate with water for an appropriate period, then coating with flour, placing in a frying pan at an appropriate temperature, and frying for an appropriate period. The plant protein-based whole-cut fried chicken nugget has a golden surface, a strong aroma, a crispy outside and tender inside, good elasticity and chewiness, no beany taste, high protein content, and rich nutrition.

Claims

1. A plant protein-based whole-cut fried chicken nugget, wherein the plant protein-based whole-cut fried chicken nugget is prepared from raw materials including the following ingredients in parts by weight: 20 to 50 parts of peanut protein, 30 to 60 parts of wheat protein, 0.1 to 0.5 parts of seasonings, 0.1 to 0.5 parts of water-retaining agent, and 0.5 to 1.5 parts of coating flour.

2. The plant protein-based whole-cut fried chicken nugget according to claim 1, wherein the plant protein-based whole-cut fried chicken nugget is prepared from raw materials including the following ingredients in parts by weight: 35 to 48 parts of peanut protein, 40 to 60 parts of wheat protein, 0.3 to 0.4 parts of seasonings, 0.2 to 0.4 parts of water-retaining agent, and 0.9 to 1.3 parts of coating flour.

3. The plant protein-based whole-cut fried chicken nugget according to claim 1, wherein the peanut protein has a content of protein of not less than 55%, and a content of fat of not more than 7.5%; and/or the wheat protein has a content of protein of not less than 70%, and a content of fat of not more than 1.5%.

4. The plant protein-based whole-cut fried chicken nugget according to claim 2, wherein the peanut protein has a content of protein of not less than 55%, and a content of fat of not more than 7.5%; and/or the wheat protein has a content of protein of not less than 70%, and a content of fat of not more than 1.5%.

5. The plant protein-based whole-cut fried chicken nugget according to claim 1, wherein the seasonings are table salt and non animal-derived chicken flavor.

6. The plant protein-based whole-cut fried chicken nugget according to claim 2, wherein the seasonings are table salt and non animal-derived chicken flavor.

7. The plant protein-based whole-cut fried chicken nugget according to claim 1, wherein the water-retaining agent is one or more selected from sodium phosphate, sodium tripolyphosphate, disodium hydrogen phosphate, and sodium hexametaphosphate.

8. The plant protein-based whole-cut fried chicken nugget according to claim 2, wherein the water-retaining agent is one or more selected from sodium phosphate, sodium tripolyphosphate, disodium hydrogen phosphate, and sodium hexametaphosphate, preferably sodium tripolyphosphate.

9. The plant protein-based whole-cut fried chicken nugget according to claim 1, wherein the coating flour comprises wheat starch, xanthan gum and bread crumbs; preferably, the mass ratio of wheat starch:xanthan gum:bread crumbs is (0.2 to 0.5):(0.1 to 0.3):(0.3 to 0.6); more preferably, 3 to 8% of spice is added to the wheat starch, and the spice is one or more of table salt, pepper powder, cumin powder, and rattan pepper powder.

10. The plant protein-based whole-cut fried chicken nugget according to claim 2, wherein the coating flour comprises wheat starch, xanthan gum and bread crumbs; preferably, the mass ratio of wheat starch:xanthan gum:bread crumbs is (0.2 to 0.5):(0.1 to 0.3):(0.3 to 0.6); more preferably, 3 to 8% of spice is added to the wheat starch, and the spice is one or more of table salt, pepper powder, cumin powder, and rattan pepper powder.

11. A preparation method of the plant protein-based whole-cut fried chicken nugget according to claim 1, comprising: (1) weighing peanut protein and wheat protein in proportion, adding seasonings and a water-retaining agent, stirring and mixing well; and (2) subjecting the mixed material to high-moisture extrusion treatment.

12. The preparation method according to claim 11, further comprising: (3) frying after boiling the extrudate subjected to high-moisture extrusion treatment with water for 4 to 6 min, evenly coating with wheat starch on the surface, rolling-over in a xanthan gum solution to make the surface evenly pasted, evenly coating the surface with bread crumbs, and frying in a frying pan.

13. The preparation method according to claim 12, wherein the concentration of the xanthan gum solution is 0.3 to 0.8%, preferably 0.4 to 0.6%.

14. The preparation method according to claim 12, wherein the frying is carried out at 140° C. to 180° C. for 1 to 3 min, preferably at 140° C. to 160° C. for 2 to 3 min.

15. The plant protein-based whole-cut fried chicken nugget according to claim 5, wherein the mass ratio of the table salt to the non animal-derived chicken flavor is (0.2 to 0.3):(0.05 to 0.1).

16. The plant protein-based whole-cut fried chicken nugget according to claim 5, wherein the mass ratio of the table salt to the non animal-derived chicken flavor is 0.25:0.08.

17. The plant protein-based whole-cut fried chicken nugget according to claim 6, wherein the mass ratio of the table salt to the non animal-derived chicken flavor is (0.2 to 0.3):(0.05 to 0.1).

18. The plant protein-based whole-cut fried chicken nugget according to claim 6, wherein the mass ratio of the table salt to the non animal-derived chicken flavor is 0.25:0.08.

19. The plant protein-based whole-cut fried chicken nugget according to claim 1, wherein the water-retaining agent is sodium tripolyphosphate.

20. The plant protein-based whole-cut fried chicken nugget according to claim 2, wherein the water-retaining agent is sodium tripolyphosphate

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0034] FIG. 1 shows the pictures of a plant protein-based whole-cut fried chicken nugget prepared in Example 1 of the present invention and the state of internal fibers thereof.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENT

[0035] The following Examples are intended to illustrate the present invention, but are not intended to limit the scope of the present invention. For the situation that the specific technology or conditions are not specified in the Examples, it shall be carried out according to the technology or conditions described in the literature in the art or according to the product specification. Those reagents or instruments with unspecified manufacture are all conventional products that can be purchased through formal channels.

[0036] A China-made twin-screw high moisture extruder is adopted for the extrusion texturization treatment in the following Examples.

[0037] The peanut protein and wheat protein used in the following Examples are both produced in China, and the basic physicochemical indexes thereof are shown in Table 1.

TABLE-US-00001 TABLE 1 Physicochemical indexes of peanut protein and wheat protein Items Peanut protein Wheat protein Content of crude protein % 65.25±0.42  72.15±0.84  (×5.46 dry basis) Content of crude fat % (dry basis) 7.01±0.02 0.78±0.03 Moisture % 5.21±0.12 6.47±0.15

Example 1

[0038] The present Example provides a plant protein-based whole-cut fried chicken nugget, which is prepared from the following raw materials in parts by weight: 45 parts of peanut protein, 53 parts of wheat protein, 0.25 parts of table salt, 0.08 parts of non animal-derived chicken flavor, 0.37 parts of sodium tripolyphosphate, and 1.3 parts of coating flour.

[0039] The coating flour consists of 0.5 parts of wheat starch, 0.3 parts of xanthan gum and 0.5 parts of bread crumbs. The wheat starch contains 0.04 parts of rattan pepper powder. The present Example also provides a preparation method of the above-mentioned plant protein-based whole-cut fried chicken nugget, which specifically comprises the following steps:

[0040] (1) peanut protein and wheat protein were weighed in proportion, seasonings and a water-retaining agent were added, the resultant was stirred and mixed well;

[0041] (2) the mixed material was subjected to high-moisture extrusion treatment; and

[0042] (3) the extrudate was boiled with water for 5 min, then evenly coated with wheat starch, and rolled over in a xanthan gum solution with a concentration of 0.4% to make the surface evenly pasted; the surface was evenly coated with bread crumbs, the resultant was fried in a frying pan at 160° C. for 2 min, ant then taked out and cooled to obtain the plant protein-based whole-cut fried chicken nugget.

[0043] The actual picture of the plant protein-based whole-cut fried chicken nugget prepared in the present Example is shown in FIG. 1, and it can be seen that the appearance and internal fiber state thereof are very close to a real golden fried chicken nugget.

Example 2

[0044] The present Example provides a plant protein-based whole-cut fried chicken nugget, which is prepared from the following raw materials in parts by weight: 38 parts of peanut protein, 60 parts of wheat protein, 0.25 parts of table salt, 0.08 parts of non animal-derived chicken flavor, 0.37 parts of sodium tripolyphosphate, and 0.9 parts of coating flour.

[0045] The coating flour consists of 0.3 parts of wheat starch, 0.2 parts of xanthan gum and 0.4 parts of bread crumbs. The wheat starch contains 0.01 parts of rattan pepper powder.

[0046] The preparation method of the above plant protein-based whole-cut fried chicken nugget is the same as that in Example 1.

Example 3

[0047] The present Example provides a plant protein-based whole-cut fried chicken nugget, which is different from Example 1 in that the temperature for frying is 140° C.

Example 4

[0048] The present Example provides a plant protein-based whole-cut fried chicken nugget, which is different from Example 1 in that the time for frying is 3 min Comparative Example 1

[0049] The present Comparative Example provides a plant protein-based whole-cut fried chicken nugget, which is different from Example 1 in the follows: the content of the peanut protein is 70 parts, and the content of the wheat protein is 28 parts Comparative Example 2

[0050] The present Comparative Example provides a plant protein-based whole-cut fried chicken nugget, which is different from Example 1 in that the wheat starch is replaced with pea starch.

Comparative Example 3

[0051] The present Comparative Example provides a plant protein-based whole-cut fried chicken nugget, which is different from Example 1 in that the xanthan gum solution is replaced with 0.2 parts of egg white.

Comparative Example 4

[0052] The present Comparative Example provides a plant protein-based whole-cut fried chicken nugget, which is different from Example 1 in that the temperature for frying is 200° C.

Comparative Example 5

[0053] The present Comparative Example provides a plant protein-based whole-cut fried chicken nugget, which is different from Example 1 in that the time for frying is 4 min Experimental Example 1

[0054] Sensory evaluation comparison was made on the plant protein-based whole-cut fried chicken nuggets prepared in Examples 1 to 4 and Comparative Examples 1 to 5, and the results were shown in Table 2.

[0055] The measurement of indicators for sensory evaluation refers to the following documents:

[0056] 1. Zhu Song. Study on preparation of peanut protein vegetarian sausage based on high-moisture extrusion technology and storage characteristics thereof [D]. Mt Chinese Academy of Agricultural Sciences, 2019.

[0057] 2. Yang Xiaoyu. Research on the development of soybean tissue protein vegetarian food [D]. Northeast Agricultural University, 2005.

TABLE-US-00002 TABLE 2 Comparison results of sensory evaluation Indicators No. Appearance Flavor Taste Example 1 Golden Good Moderate Example 2 Golden Good Relatively soft Example 3 Yellow Relatively good Moderate Example 4 Golden Relatively good Moderate Comparative Example 1 Golden Relatively poor Relatively soft Comparative Example 2 Golden Relatively good Hard Comparative Example 3 Golden Good Moderate Comparative Example 4 Scorched Poor Relatively hard Comparative Example 5 Yellowish brown Relatively poor Relatively hard

[0058] Although the general description, specific embodiments and experiments have been used to describe the present invention in detail above, some modifications or improvements can be made on the basis of the present invention, which is obvious to a person skilled in the art. Therefore, all these modifications or improvements made without departing from the spirit of the present invention belong to the scope of the present invention.