Application of plant tissue protein
2.1 Application in sausage, ham, sausage
Because plant tissue protein has filamentation, good water and oil absorption, and its fiber filaments have strong tensile force and good elasticity, it can be used in meat products to reduce the loss of water and the overflow of fat during the processing of meat products, and the product is not greasy. , which increases the elasticity and meatiness of the product, increases the protein content of the product, and improves the quality. It can replace 5%-25% of lean meat in the production of sausages, hams, sausages and other meat products.
2.2 Application of plant tissue protein in vegetarian meat floss
Using plant tissue protein as the main raw material to make meat floss, first rehydrate the plant tissue protein, add soy sauce, spices, salt and other seasonings, cook for 20 minutes, remove it and drain it, put it in a frying machine, and then add pea powder and other other Stir fry the ingredients until fluffy. Because the powder particles and meat fibers are adsorbed together, their properties are basically similar to those before adding powder.
2.3 Application in quick-frozen food
Plant tissue protein can enhance the elasticity and taste of meatballs. It can be applied to chicken balls, fish balls, and shrimp balls to reduce the amount of meat added. It can be processed with other accessories into a high-protein, low-fat, low-cholesterol food. Product loss during processing. For example, in the application of fish balls, the pretreated plant tissue protein is made into silk, then mixed with spices, etc. evenly, marinated for 30 minutes, added to a beater, added with surimi, egg white and other high-speed beating until the meat is uniform, and then formed, Cook, cool and pack.
2.4 Application in stuffing food
The plant tissue protein can be fused with the muscle fibers of the meat, which helps the stuffing to stick together, increase the water holding capacity, increase the taste and nutrition, and reduce the production cost. For example, in the dumpling filling, first pre-treat the plant tissue protein and then shred it, mix it with soy sauce, salt, and spices evenly, then leave it for 30 minutes, mix it with the meat filling, and add vegetables, fat and other seasonings to mix the filling.
2.5 Application in leisure and convenience food
The plant tissue protein is used in casual convenience foods, and can be made into convenience foods with chicken, beef, seafood and other flavors, which not only satisfy people’s senses, but also provide high-quality protein sources. For example, it can be directly processed into beef granules, sweet and sour pork, spicy meat skewers, and used in instant noodle seasoning packets.
2.6 Application in sauces and dishes
After the rehydration treatment of plant tissue protein, it can be used in various sauces, such as beef sauce, seafood sauce, etc., which can improve the texture and taste of sauces, increase adhesion, improve nutritional value and reduce costs. With various seasonings, it can be used to make various cold dishes and vegetarian assorted dishes, and it can also be combined with meat.