7500元 大豆组织蛋白

大豆组织蛋白产品介绍

大豆组织蛋白是低温白豆片经挤压膨化干燥而成的产品，产品按形状分为小颗粒、湿磨、小片、中片、大片、圆柱等，也可按客户需要加工。

特 性:

大豆组织蛋白具有类似肉的纤维结构，富有良好的咀嚼感和极高的营养价值，同时还具有较好的吸油性、复水性和吸水率，不含胆固醇，是高营养产品。

应用领域:

用于水饺、腊肠、肉丸、馅类食品、肉肠、调料酱类、素肉制品、方便休闲食品

应用方法：

组织蛋白预处理：

取一定量的组织蛋白（干基），用温水（50℃—70℃）浸泡20—30分钟捞出，再用清水冲洗1—2次甩干后即可使用．

1.组织蛋白在水饺馅及灌肠类中添加比例及方法

组织蛋白在肉馅中添加量占肉量的15—20%（湿基），在素馅中添加量为20—30%（湿基）。若用于素馅用植物油煎炒后拌馅效果更佳。

取经预处理的蛋白与绞好的肉馅一起放入拌馅机中，加入调料、盐、汤汁及其它辅料一同拌匀即可。

2.组织蛋白在素食品中的使用方法

a.直接利用组织蛋白做成素食

采用柱状或大片组织蛋白，经预处理后，加肉汤浸泡，加入盐及不同的调味料拌匀，即可穿成串后烧烤制成仿肉串，也可经电烤、油炸后分装成小包装制成不同口味的素食休闲小食品，如五香素牛肉干等。

b.在素肉松、素肉丸子中的应用

取经预处理的组织蛋白，将其扒丝后进行干燥，再加入其它辅料炒至肉松；扒丝后的组织蛋白与其它辅料经斩拌后做成素肉丸子。

Textured Soybean Protein

TVP is made from low-temperature soybean flakes through pressing, extruding and drying. There are many shapes such as small pallet,wadding, small chip, middle chip, big chip and struck, the shapes also could depend on clients’ demands.

Product advantages:

Texture Soybean Protein has a fiber structure like meat. It has a good chewing feeling and high nutrition value, meanwhile it has a good property of absorbing oil and water. It is a kind of good nutriment.

Applying areas:dumplings, bacon, meat ball, mince foods, sausage, paste products, meat imitation products, vegetable foods, instant foods

Applying Methods:

1. The adding proportion and method of texture soybean protein in the producing of stuffing for dumplings and sausage

The adding quantity of texture soybean protein to the meat stuffing has a proportion of 15-20% of the meat quantity, that is to say, 15-20kg texture soybean protein (wet basis) will be put into100kg meat; the proportion in the vegetarian stuffing is 20-30%(wet basis). If it is applied in vegetarian stuffing, fried in vegetable oil will make the effects better.

2. The applying method of texture soybean protein in the producing of vegetarian food.

a. To produce the vegetarian food with texturesoybean protein directly

After pre-processing, soak the texture soybean protein of strip shape or big chip shape with meat soup, then add salt and other flavorings and mix them evenly. They can be made into roasted strings as meat strings, and also can be made into small leisure food of different flavors in small packages after roasted by electricity or fried by oil, such as dried spiced vegetarian beef.The application in the producing of meat ball and dried meat flossAfter pre-processing, shredding the texture soybean protein into threadlike shapes, dry and mix it with other subsidiary materials to dried meat flakes, at last make them into vegetarian meat balls.