Products Description

(1) Extrusion method. Using defatted soybean meal as the raw material, the shear force generated by the extruder is utilized to organize the structure. The protein produced by this method, also known as extruded protein, can be used as a base material for artificial meat or an additive for meat products. (2) Textile method. Using soy protein isolate as the raw material, it is processed using a manufacturing process similar to that of artificial silk to produce soy protein filament fibers, which are called spun protein. It can be used as a muscle fiber material for high-end imitation meat products. This method has not yet been widely industrialized.

Products Application

Organic soy protein contains essential amino acids for the human body, has a nutritional value comparable to that of animal protein, has extremely low fat content and no cholesterol, is cheaper than animal protein, has a tissue structure similar to that of meat, so soy tissue protein is widely used in various foods. Soy tissue protein is also known as artificial meat. It is made by adding a certain amount of water and additives to low-temperature soy meal, concentrated protein or separated protein, stirring to mix evenly, applying high temperature and pressure to make the protein molecules arrange neatly and have a uniform tissue structure, then heating and expanding to form hollow tubular protein fibers. Soy tissue protein is mainly produced from low-temperature soy meal, so using soy tissue protein can not only increase the protein content of the product, reduce the content of animal fat and cholesterol, prevent the meat tissue from being damaged due to high-temperature heating or mechanical action and losing the texture of meat, but also reduce the cost of the product. In addition, due to its good water absorption and oil absorption properties, it can reduce processing losses and reduce greasiness. Soy tissue protein is suitable for meat products (such as hamburger meat patties, meat balls, meat fillings, sausage-like products, red sausage, sandalwood belly, Beijing Xiangxue sausage).
(1) It is used in meat products such as meat sausages, meat canned foods, meat balls, meat patties, etc., replacing some lean meat to increase the protein content, reduce the cost, and at the same time improve the tissue structure of the meat products.
(2) It is used in ready-to-eat foods to increase the protein content and improve the nutritional value of ready-to-eat foods.