In the development of conditioned meat products, soybean protein is a commonly used additive. It can not only supplement the essential amino acids needed by the human body, but also has good functional properties such as foaming, emulsifying and gelling properties, etc., so it can significantly improve The taste of food, increase the elasticity of food, oil retention and water retention, improve the storage performance of food, etc., and at the same time can reduce production costs, it plays an important role in the processing of conditioning meat products.

Application of Soybean Protein in Conditioned Meat Products

Soybean protein contains essential amino acids for the human body, which can strengthen the nutritional components of conditioned meat products, and at the same time play an important role in improving the quality of conditioned meat products.

1. A cost-effective protein source for enhanced nutrition

Soybean protein has been widely used in conditioning meat products due to its low price and good protein quality. Adding soy protein to various quick-frozen meat products can not only improve the protein ratio, but also make the protein nutrition more comprehensive , more reasonable.

2. The seasoning function in the conditioning meat products

Soybean protein contains a small amount of fatty acids and carbohydrates, which will produce a unique bean aroma after heating, and some unpleasantness caused by raw meat (such as fish) or auxiliary materials and processing technology (such as sterilization) in conditioned meat products Smell may cause consumers’ disgust. The unique aroma of soybean protein has a certain masking effect on the above odors, so soybean protein has a certain flavoring effect.

3. Soybean protein can improve the structure of conditioned meat products

Soybean protein has good gel properties and bonding properties. Utilizing this property in the processing of conditioned meat products can effectively improve the structure of the product, enhance the elasticity and hardness of the product, and make the structure of the product denser, with better taste and more meaty texture. powerful. Especially in quick-frozen meat skewers, pork balls and minced meat products.

4. Utilize the emulsification of soybean protein to solve the problem of water and oil output of conditioned meat products

Water and oil are one of the most common problems in the cooking process of conditioned meat products. Using the emulsifying properties of soybean protein, water and oil form a relatively stable network structure, so that the water and oil in conditioned meat products do not come out freely , The phenomenon of water and oil leakage during storage and cooking is reduced.

How to use soy protein.

The two important processes of processing and conditioning meat products are the processing of raw meat and the curing of ingredients. According to the processing characteristics of the conditioning meat products, the addition methods usually include the following:

 1. Injection method

For large pieces of fresh meat, add people by injecting marinade. That is to say, the soybean protein is dissolved in the pickling liquid brine and added by injection, and then other processing techniques are carried out. This method can make the protein evenly distributed in the meat. Under normal circumstances, soybean protein accounts for 2% to 6% of the weight of meat products.

2. Dry method

That is to say, soybean protein products are evenly added in the state of dry material at the beginning of chopping, tumbling, and stirring processes, but the dry material should be added to the meat product before the fat.

3. Hydration method

In order to make full use of the functional properties of soybean protein, it is best to hydrate soybean protein products before adding, and make a dispersion containing about 18% protein for use. The ratio of water is soybean powder: water is 1: (1.5～1.8), protein concentrate: water is 1: (2～2.5), protein isolate: water is 1: (3.5～4).

Summary

As an emerging industry, prepared meat products have received extensive attention from the society on the addition of auxiliary materials. Due to the various excellent functional properties of soybean protein, it has become an important auxiliary material in the processing of prepared meat products. The structure plays an important role. A small amount of addition will cause uncoordinated flavor of the product, unable to mask the bad smell, fail to achieve the effect of aroma enhancement, and will lead to unfavorable results such as loose product structure and soft taste; on the contrary, excessive use will cause The product has adverse phenomena such as too strong beany smell and hard taste. The specific addition amount should be determined comprehensively according to the quality of soybean protein and the type of product developed.