Minced meat products belong to the general public, and the use of soy protein isolate is small. For minced meat products such as patties, minced meatballs, dumplings, steamed buns, are usually processed by roasting, frying, steaming, and boiling. It has good oil absorption properties. It is used as an additive to improve product texture (reduce fat-free). It can not only produce meat-like taste, but also enhance water holding capacity, reduce pie cooking shrinkage, increase yield, reduce costs, and at the same time increase The nutritional value of the product.
Application in block meat products. Block meat products refer to whole or large pieces of meat products, such as salted ham (Western style ham), corned beef and other large pieces of meat products.
The integrity of the muscle tissue is destroyed during the processing. Therefore, soy protein isolate can be added to the salted salt water, and the salt water can be evenly diffused into the muscle tissue by injection and rolling, and it can be combined with the salt-soluble meat protein. Maintain the integrity of the meat and increase the yield.
The processing mainly uses the water retention and gelling properties of soy protein isolate, which can improve product texture, improve tissue characteristics (cut surface, tenderness, taste) and surface morphology, reduce syneresis, and stabilize product yield.
Utilize the functional properties of soy protein isolate to manufacture various simulated meat products. These products have no meat or substitute other meat, but they have the flavor and taste of natural meat products, with high protein, low fat, no cholesterol, and nutritional value. Higher merits.