Developed countries in the world, especially Europe, the United States, Japan and other countries, attach great importance to the application of soybean protein and have invested a lot of manpower and material resources. Especially the United States, which ranks first in the production of soybean protein products in the world, has The application of protein is also in a leading position. PTI, ADM, and Central Soybean Company are the three largest companies in the United States that develop and produce soybean protein. They develop and produce dozens of soybean protein products, with an annual production of 700,000 tons of various proteins and an output value of 5 billion US dollars. The products are sold in more than 20 countries and regions around the world, accounting for 70% of the total market consumption, while the total output of soybean protein isolate and concentrated protein produced in my country is only about 40,000 tons, which is far lower than that of the United States, and a large amount of imports are required every year To meet the needs of the domestic market. In recent years, in some developed countries and regions, people advocate nature and begin to boycott the import of genetically modified foods, so the original genetically modified soybean protein market must be replaced by non-genetically modified soybean protein.

Classification

Drawing protein was developed in developed countries such as Europe and the United States in the 1960s. Because it can replace high-fat and high-calorie meat products, it is also called "imitation meat". The following is a brief classification of protein for you:

The classification of drawing protein is based on its structure, there are thick silk type, thin silk type, soft silk type, hard silk type, slippery silk, astringent silk, etc. According to different silk structure and silk tensile strength, there are many kinds Combined application of plant-drawn protein can make ham sausage, minced meat, beef jerky, canned food, etc. The taste of the food is basically the same as that of ordinary meat, but the price of plant-drawn protein is only equivalent to 1/5 of lean pork However, the protein content is equivalent to 2-3 times that of fish, meat and eggs.

Instructions for use

Soybean protein vegetarian meat must be softened by absorbing water before use. After fully absorbing water, the tissue protein will be completely softened and show the texture of meat fiber silk.

 1) Rehydration: Soak soybean protein vegetarian meat in water until soft (no hard core inside), soak in room temperature water for about 30 minutes to allow tissue protein to fully absorb water.

Dehydration: Place the soft tissue protein evenly in a dehydrator to remove excess water. In the first minute of the dehydration stage, you can wash the protein meat with production water to help reduce the beany smell. The weight of the protein meat after dehydration is about dry 3 times the weight. That is, 1 kg of protein meat becomes 3 kg after rehydration and dehydration.

3) If in order to simplify the process, you can use soybean protein vegetarian meat: water = 1:2 soak (until there is no hard core inside), replace the raw meat and use it directly, or you can use the soybean protein vegetarian meat in the state of crumbs and add it directly.

Use

Brushed protein products have excellent structure and real meaty fiber organization, suitable for processing vegetarian ham, vegetarian chicken, vegetarian fish, vegetarian hamburger, vegetarian hot dog, vegetarian tea goose, vegetarian steak, vegetarian floss, etc.  According to different silk structures There are many combination applications with the tensile strength of silk. Plant-drawn protein can be used to make ham sausage, minced meat, beef jerky and canned food. The price of protein is only 1/5 of lean pork, but the protein content is 2-3 times that of fish, meat and eggs.

The product itself also has good water absorption and oil retention. After proper processing technology, it is an ideal high-protein meat product additive. In the application of meat products, it can enhance the meat texture, reduce costs, and increase the protein in the product. content purpose.

For example, it is used in quick-frozen meat products such as Western-style ham, meatballs, reorganized steaks (chicken chops, pork chops, etc.), fried chicken nuggets, hamburger meat dumplings, buns, meat dumplings; Snack foods such as beef cubes, meat and vegetable floss are also excellent choices.

In addition, the drawn protein products can be rehydrated to make dishes or replace some meat products, so they can be directly purchased by canteens, catering companies, restaurants, etc. It is not only easy to operate, but also advocates a new concept of healthy and nutritious diet. At the same time, it can achieve Cost reduction effect .

Processing conditions     

The quality requirements of soybean textured protein products are: uniform surface color, no hardness, high elasticity, water absorption and oil absorption, and porous spongy shape. Through several years of production practice, we realized that in order to produce textured protein that meets the above requirements, from raw There must be strict requirements from processing to processing. The main conditions are:

1. High-quality soybeans must be selected as raw materials, and the soybean grade must at least meet the national third-level standard;

2 Before processing defatted edible soybean meal (white bean flakes), soybeans should be cleaned repeatedly to remove various impurities;

3 Remove the bean skin and watercress. There are impurities, bacteria, oxidase, etc. on the surface of the bean skin and watercress. At the same time, most of the bean skin is fibrous tissue, so it should be removed during the pretreatment process;

4 The soybean drying temperature control standard is not to exceed the critical temperature of protein denaturation, and generally the control temperature does not exceed 70 degrees;

5. In the production process of edible white bean flakes, low temperature or flash desolventization process must be used to ensure that protein denaturation is kept at a minimum. The NSI of white bean flakes must be greater than 70%;

6 The residual oil content of white bean chips should be controlled below 1%, otherwise it will affect the puffing effect;

7 Adopt advanced puffing equipment to ensure the shape and structure of the product.