Remove fishy smell. The main raw material of plant meat is plant protein, such as soy protein, pea protein, etc. These raw materials may have some beany smell or other unpleasant smells. High-acid vinegar can react chemically with these odor components, thereby reducing or masking the bad smell in plant meat.
♦ For example, acetic acid can react with aldehydes, ketones and other substances that produce beany smell, converting them into other compounds, reducing the impact of beany smell on taste.
2. Adjust texture
Tenderize. The structure of plant protein is relatively tight. Ingredients such as acetic acid can destroy some chemical bonds between plant proteins and make the protein structure loose.
♦ Taking soy protein as an example, the acid in vinegar can break some hydrogen bonds, ionic bonds, etc. in soy protein molecules. In this way, when cooking, plant meat is not easy to be too hard or too dry, and the taste will be more tender and smooth, closer to the taste of real meat.
Improve water retention. Adding high-acid vinegar helps plant meat retain a certain amount of moisture. The acidic environment can change the isoelectric point of plant protein, thereby increasing the hydration capacity of protein. This allows plant meat to better lock in moisture during cooking, avoiding excessive water loss and causing the meat to become dry and tough.
3. Improve safety and shelf life
Inhibit microbial growth. Plant meat is rich in nutrients and is a good culture medium for microbial growth. Acidic components such as acetic acid can lower the pH value of plant meat, making it difficult for microorganisms to survive and reproduce.
♦ For example, the permeability of the cell membrane of common bacteria, molds, yeasts and other microorganisms will be affected in a strong acidic environment, and the enzyme activity in the cells will also be reduced, thereby inhibiting their growth and extending the shelf life of plant meat.
Antioxidant. High-acid vinegar contains some ingredients with antioxidant functions, such as polyphenols.
♦ These ingredients can prevent the oxidation reaction of fat and protein in plant meat. Unsaturated fatty acids in plant meat are easily oxidized during storage and processing, producing odors and harmful substances. The antioxidant components in vinegar can capture free radicals, delay the oxidation process, and maintain the quality and nutritional value of plant meat.
