Market Status of Soybean Meat Pulled Protein

With the rise in the price of pork and beef, the cost of beef granules is also rising. Don't underestimate this beef granule, it looks small, but it gathers sand into a tower, and the beef granules using "artificial meat", the cost of ingredients is soybeans, which is cheaper than beef more than twice as much, and the taste is similar to that of beef granules.

01 Soy Tissue Pulled Protein Vegetarian Meat Market

Haidilao’s beef granules are hotly searched. Many netizens, like me, expressed confusion. It turned out that Haidilao replaced the beef granules with “artificial meat” beef granules. The shape and taste are similar to those of beef granules. Ordinary people You can't eat it. The main raw material of beef grains of this "artificial meat" is soybeans.

From KFC's "artificial broiler chicken steak" to today's "artificial meat beef nuggets" from Haidilao, vegetable meat has begun to emerge in the catering industry, which is also the general trend of the catering industry in the future, using vegetable meat such as soybeans and other raw materials. Beef grains etc. instead of traditional meat.

02 Product development

The plant tissue protein production line produced and developed by Jinan Dingrun Machinery Equipment Co., Ltd. is a tissue protein production equipment independently developed on the basis of foreign equipment and combined with my country's national conditions. The tissue protein production line uses soybean meal and peanut meal as the main raw materials. Stirring, conditioning, high temperature, high pressure, and high shearing open the spherical protein molecules into chains and reorganize them to form a lamellar fibrous structure; the product has high nutritional value, has the state and taste of meat, and does not contain cholesterol and Animal fat has the characteristics of oil absorption, water absorption and taste absorption, and is widely used in various industries.

03 What is soy protein

Soybean tissue protein has a fibrous structure similar to meat, rich in chewiness, good water absorption and oil retention. Application in meat products can reduce processing costs and make them have higher nutritional value. Tissue protein has several forms such as stuffing, block, flake and granular. It can be widely used in meat products (such as meatballs, meat patties, etc.) and imitation meat products to improve the nutritional structure of the finished product and reduce production costs. It can also replace meat and fat to produce vegetarian food (such as imitation chicken), and can also be used in the processing of pet food and soup.

04 Characteristics of tissue-drawn fibroin meat protein

At present, soybean tissue protein is mainly made from defatted soybean flour, soybean protein concentrate or soybean protein isolate, etc., under the action of mechanical and thermal processes such as stirring, extrusion, and puffing. It has high nutrition and good function, and has the following characteristics:

1. After being extruded and extruded by an extruder, the protein molecules are rearranged neatly, with the same direction of tissue structure, similar to the meat-like porous tissue, so it has excellent water retention and chewing feeling;

2. After short-term high temperature, high moisture and high pressure processing, various harmful substances contained in soybeans are eliminated, the human body's ability to absorb and digest protein is improved, and the nutritional value is significantly increased;

3. During puffing, due to the rapid decompression and blasting at the outlet, the bad smell in soybeans can be removed and the gas production of soybean protein after eating can be reduced;

4. Soybean tissue protein has good oil retention, and it is used to make food clean and not greasy;

5. It is easy to use, soak it in room temperature water for 30 minutes, and it can be added to make various foods;

6. Soybean tissue protein does not contain cholesterol, and people with cardiovascular disease can eat it with confidence;

7. Soybean tissue protein is an ideal vegetable protein, containing eight essential nutrients for the human body;

8. Soybean tissue protein can be divided into flakes, chunks and granules in shape; it can be divided into primary color and red in color, which makes it widely used.