Adding soy protein isolate to higher-grade meat products not only improves the texture and flavor of meat products, but also increases the protein content and strengthens vitamins. Because of its strong functionality, the amount of 2~5% can retain water, fat, prevent segregation of gravy, improve quality, and improve taste. The protein isolate injection is injected into meat like ham. After the meat is processed, the percentage of ham can be increased by 20%.