TEXTURED SOY PROTEIN

It is made from high quality NON-GMO- soybean, produced through peel, degrease, extraction, expanding,high-temperature & high-press, Produce high-quality textured vegetable protein (TVP), widely used in the processing of fast-frozen foods & meat products, also it is as a main stuff directly into all kinds of vegetarain foods and meat-imitate products ect…

Introduction

The tissue protein has different forms such as granular, block, flake, filamentous, etc., with different shades of yellow-brown, and its network structure is arranged in a directional arrangement to form elastic and tough fiber bundles or layers, which make it similar when eating. The bite strength of carnivorous muscle tissue.

Textured soy protein

Feature

Textured soy protein converts the globulin in defatted soybean meal into silk protein and fibrin. Because of its good water absorption and oil retention, when added to meat products, it can increase the color, aroma and taste of meat products and improve protein The content promotes the integrity of the particles, so it is an ideal meat product additive. In addition, the TVP has a good granular structure. After soaking, it can be made into vegetarian foods with various flavors. In the process of processing the TVP, different flavors can be added, and then added to convenience foods and snack foods. Prepare foods with different flavors.

Technical Data:

Product NamePhysicochemical Data
Protein ( Dry )MoistureAsh ( Dry )TPCColiformSalmonella

Isolate Soy Protein (ISP)

≥90≤7 ≤6≤10000 cfu/g<0.3 MPN/gNegative

Textured Soy Protein (TVP or TSP)

≥50≤10≤6≤30000 cfu/g<30MPN/gNegative

Soy Protein Concentrate (SPC)

≥68≤7≤6≤10000 cfu/g<0.3 MPN/gNegative

Application range:

Soy protein is a substitute for meat products, replacing pork and beef. It is widely used in meat products, fillings, ham sausages, sausages, meatballs and other quick-frozen foods and snack foods, vegetarian food, etc. Meat products using this product have good improvements in toughness, elasticity, moisture retention, and taste, and can reduce production costs.

Processed meat food

Processed meat food

Vegetarian products

Vegetarian products

Frozen food

Frozen food

Product Usage

1. Used in meat sausages, the addition amount is 15% of the meat weight (wet tissue protein), which can replace a part of lean meat;

2. The soy protein and fatty meat are mixed and minced together to make meatballs. The taste and texture are better than pure meatballs;

3. The soy protein can also be processed together with various meats to make dishes, and its taste is the same as that of meat, which provides an ideal dish for those who do not want to eat meat;

4. The TSP can be processed into dried meat, which is rich in nutrition and convenient to eat, and the price is only a quarter of that of dried meat. It can also be processed into a variety of preserves and become a nutritious and better snack food;

5. The soy protein is mixed with various spices and sugars, which can be made into a high-protein convenience food for school-age children to make breakfast and break meals;

6. Adding TSP to canned meat can reduce the cost and increase the protein content;

7. After soaked in hot water, the soy protein can be eaten with various seasonings. It is convenient and can increase appetite. It is a better cold dish;

8. Soy protein is not only high in nutritional value, but also an excellent health food, suitable for all ages. It is an auxiliary curative food for patients suffering from cardiovascular disease, animal cirrhosis, diabetes, high blood pressure, high cholesterol, hepatitis, nephritis, and obesity.