将大豆分离蛋白制备成蛋白肉并在各类含馅类速冻调理食品中使用。首先是利用大豆分离蛋白和胶凝剂制备活性蛋白肉，以蛋白肉为原料添加在各种调理食品中。以速冻饺子、鸡肉丸为例，代替10％、15％、20％、30％猪肉的蛋白肉，结果显示，在猪肉饺子中添加10％的活性蛋白肉产品口感更好，咀嚼感更强；另活性蛋白肉的添加有效吸收了饺子馅料在包制、成型和储存过程中析出的水分等液体汤料，从而降低了饺子皮的破皮率，提高饺子出品率；在鸡肉丸中加入5％、10％、15％、20％的蛋白肉，添加的鸡胸肉比例相应减少，结果显示，鸡肉丸中加入5％的活性蛋白肉和不添加蛋白肉的产品口感和质构接近，但在煮制过程中，添加活性蛋白肉的鸡肉丸出油少，保油效果更好。%Soy protein isolate was made into protein meat alternatives. And they were used in vari⁃ous quick-frozen food containing stuffing. Firstly soy protein isolate and gelling agent were used to pre⁃pare active protein meat alternatives. Protein meat alternatives were taken as material to add in all kinds of prepared food. Quick -frozen dumplings and chicken meatballs were taken as examples, replacing 10%, 15%, 20% and 30% pork with protein meat alternatives. The results showed that when the pork dumplings added with 10% active protein meat alternatives, the taste and crunch would be better. Be⁃sides the addition of active protein meat alternatives could efficiently absorb the water and soup separating from stuffing during making, shaping and storage process. Therefore the broken rate of dumpling wrapper decreased, and the output rate increased. The chicken meatballs were added with 5%, 10%, 15% and 20% protein meat alternatives, respectively. The addition proportion of chicken breast reduced corre⁃spondingly. The results showed that the chicken meatballs added with 5% protein meat alternatives had the similar taste and structure with the products with no protein meat alternatives. But the chicken meat⁃balls added with protein meat alternatives released less oil during cooking. It could keep oil better.
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