The fiber soy protein uses domestic non-genetically modified soybean protein as the main raw material and is processed with advanced equipment. The product characteristics are far better than the tissue protein. The product is silky after silking, with good adhesion, chewiness, elasticity and crispness.
Fiber soy protein contains natural antioxidants. When fiber protein is added to meat products, it can play a protective role and reduce oxidative rancidity. In recent years, as a new plant protein, soy silk protein is widely used in meat products, spicy foods, and snack foods instead of pork and beef.
Fiber soy protein was developed in Europe and the United States in the 1960s, because it can replace high-fat, high-calorie meat food, also known as "simulated meat". my country began to appear soy textured protein in the 1990s. After more than 10 years of development, the plant-drawing protein industry has produced results. Fiber soy protein is generally dry, light yellow solid (water content is about 10%, water activity Aw is about 0.43). If it is placed in water for a few minutes, it will fluff up, much like half-cooked ordinary lean meat. The classification of plant silk protein is divided according to its structure. There are thick silk type, thin silk type, soft silk type, hard silk type, smooth silk, astringent silk, etc. According to the different silk structure and silk tensile strength, how much Kind of combined application. Soy silk protein can be made into ham sausage, minced meat, beef jerky and canned food. The food made by it has basically the same taste as ordinary meat food, but the price of soybean silk protein is only 1/5 of lean pork. , The protein content is equivalent to 2-3 times that of fish, meat, and eggs.
Application
Applying finer protein products to meat products industries such as tribute balls, lion heads, sausage products, meat products (such as quick-frozen dumplings, quick-frozen wontons), etc., can replace part of the meat raw materials and reduce product costs; enhance the meatiness and reduce the powdery feeling. Proper application can make the product have good texture, peeling properties and chew, and can greatly reduce the cost. Applied to the processing of vegetarian products, the high protein content increases the nutritional value of the product, and will bring good taste characteristics to the product.
