(1) The use of soy textured protein can not only increase the protein content of the product, reduce the content of animal fat and cholesterol, prevent the tissue from being damaged by high temperature heating or mechanical action, and lose the touch of the meat, but also reduce the cost of the product. .
(2) The application of soybean tissue protein in meat products is mainly considering their economic and nutritional properties, followed by functionality. Economy mainly refers to the low price of tissue protein products, which can replace part of meat, which can reduce product costs; nutrition refers to the addition of tissue protein to meat products, which can increase the protein content of the product and reduce animal fat and cholesterol The content of soy protein is adapted to modern nutritional needs; functionality refers to the use of soy protein’s emulsification, oil absorption, water absorption, gelation and adhesion to improve the quality of meat products.
(3) Tissue protein is suitable for meat products, simulated nutritious meat, nutritious food and cooking foods of various shapes. When soybean tissue protein is added, it must be rehydrated and deodorized, that is, soak tissue protein 3O in warm water at about 5O℃. ~60min, it can also be soaked in room temperature water, thoroughly rehydrated, rinsed with water for 1 to 2 times, and then shaken dry.
(4) Textured soy protein is not only a substitute for meat in the processing of minced meat products, but also a necessary raw material. In addition, due to its good water absorption and oil absorption, it can reduce processing loss and greasy feeling. Appropriate amount of tissue protein can be added to pie, meat buns, dumplings and other foods to replace part of chicken, beef, etc., without compromising the nutrition and palatability of the food. Some tissue proteins are colored and processed to resemble beef, chicken, ham, and bacon. , Fish and other imitation products have entered the market.