What is vegetarian meat?

Abstract: Protein vegetarian meat, also known as textured soy protein, is a dish. The main ingredient is soy protein bean cake, which is made by crushing, modulating, puffing, drying, and packaging.

Keywords: protein vegetarian meat, textured soy protein, vegetarian food

Related products for this article: protein vegetarian meat, textured soy protein

Food introduction:

The protein-vegetable meat has a smooth texture and easy taste, and can be used in cold dressing, hot stir-frying, soup, frying, etc. Soy protein vegetarian meat is refined by high-temperature puffing, tissue shaping, and hot-air drying. It is a kind of vegetarian food with a flavor and texture similar to meat. Protein vegetarian meat is the latest top product among soy products. It is the only plant-based food that can replace animal protein. It is rich in protein (50% on dry basis) and a variety of amino acids and dietary fiber. It is rich in nutrition and has a unique flavor, and its protein content is far Much higher than meat, fat content is lower than meat, no cholesterol, and the taste is more delicate than meat, suitable for all ages, is an ideal healthy soy products. Regular consumption of this product is good for health. It is the best choice for professional vegetarians, tourists and leisure travelers, fashion gourmets, beauty and slimming ladies, and wealthy and sick patients.

Production Method:

Process flow

The technical process of protein meat is: bean cake→crushing→mixing→extrusion→drying and packaging.

Technical points

  1. Bean cake: use the bean cake after oil extraction.
  2. Crushing: mechanically grind the soybean cake into soybean flour.
  3. Mixing: Mix the original and auxiliary materials in the proportions of 25 kg soy flour, 20 g edible caustic soda, 20 g salt, and 1 kg boiled water.
  4. Extrusion and puffing: Put the mixed raw materials into the puffing machine, pressurize and heat to make the soybean flour dough fully cooked. Roll forming into an artificial meat strip with a width of 4 cm and a thickness of 0.5 cm. The quality of the product mainly depends on the control temperature of the machine. According to the requirements of the raw materials, the meat slices should not be raw, burnt, continuous, and broken.
  5. Drying: Expose the meat slices to dryness, or use an electric furnace to dry.
  6. Packaging: Pack the finished product in plastic bags, store or sell it in a sealed manner.
Vegetarian products

Nutrient content:

Protein meat is rich in plant protein, has no cholesterol, and is low in fat. It is an ideal food for people with high blood pressure, coronary heart disease and diabetes. It tastes delicious and delicious. Long-term consumption can enhance physical fitness and is beneficial to health.

The “Dietary Guidelines for Chinese Residents” (2007 edition) clearly states:

  1. Protein is the main constituent of the human body, accounting for 45% of the total body material and 70% of the total muscle. The construction and repair of human tissues, body metabolism, acid-base balance of body fluids, and energy for life activities all depend on the daily activities of proteins in the body.
  2. The protein content of soybeans is about 35%-40%, which is 4-5 times that of cereals. Among them, the content of “essential amino acids” is relatively sufficient, the components are complete, and it has the characteristics of high solubility and easy absorption. plant protein”.
  3. It is recommended to consume 40g of soybeans or its products per person per day.

Application areas:

Protein vegetarian meat indeed has a wide range of applications and can be a versatile ingredient in various dishes. Its ability to mimic the texture and flavor of meat makes it suitable for use in meat products, quick-frozen foods like stuffing and balls, vegetarian dishes, and instant snacks. This versatility not only enhances the quality of these products but also helps reduce costs.

When preparing protein vegetarian meat for consumption, it’s recommended to soak it in warm water for about 20 minutes. This process helps remove any beany taste that soy products sometimes carry, improving the overall taste of the dish.

Additionally, protein vegetarian meat can be combined with animal meat for stir-frying or used as a filling in various recipes. It also pairs well with other ingredients like fungus vegetables to create canned protein meat dishes. For example, combining it with human ham can result in soy protein ham, offering a meaty chewy texture with a high protein content and essential trace elements beneficial for health.

Given its versatility, convenience, and nutritional benefits, protein vegetarian meat has become a popular choice not only for home cooking but also for schools, government canteens, catering centers, and various cuisines, including Western and Chinese dishes.


Soy products such as protein meat and honey are good nutrition, but these two foods cannot be eaten at the same time. Tofu can clear heat and dispel blood, and lower the large intestine turbidity. Honey is sweet, cool and smooth, and the two things are eaten together, which can easily cause diarrhea. At the same time, honey contains a variety of enzymes, and tofu also contains a variety of minerals, plant proteins and organic acids. Mixed eating of the two is prone to produce biochemical reactions that are not conducive to the human body. Therefore, after eating tofu, it is not advisable to eat honey, let alone eat the same.

Beans contain inhibitors, saponins and lectins, all of which are bad for the human body. The best way to deal with them is to boil soy milk. Those who consume soy milk for a long time should not forget to add the trace element zinc.