Textured Vegetable Protein

Product Description

The general state of Textured Vegetable Protein is dry solid (water content is about 10%, water activity Aw is about 0.43), and textured vegetable protein must be softened by water absorption before use. After fully absorbing water, the textured vegetable protein will be completely softened and show the texture of succulent fibers.

Product Application

Textured Vegetable Protein 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 feeling, reduce the cost, and improve the protein in the product. content purpose. For example, it is used in quick-frozen meat products such as minced meat sausage, western-style ham, meatballs, reconstituted steaks (chicken chops, pork chops, etc.), fried chicken nuggets, hamburger meat dumplings, steamed buns, meat dumplings, etc.; Beef jerky, reconstituted beef diced, meat and vegetarian meat floss and other snack foods are also excellent choices.

Instructions For Use

(1) Rehydration: Soak the textured vegetable protein in water until it becomes soft (there is no hard core inside).

    It can be soaked in production water at room temperature (the soaking time varies according to different product items, about 20 minutes to 1 hour). For the consideration of microorganisms, it is recommended to use clean ice water (0~10℃) for soaking (about 1 hours to soften). After soaking, the textured vegetable protein should be used as soon as possible; the soaked unfinished textured vegetable protein must be stored at 0~6℃ and used up within 48 hours.

(2) Dehydration: Evenly place the soaked silk-drawn protein in a dehydrator to remove excess water. The diameter of the drum is 70cm, and the dehydrator with a speed of 1000rmp can dehydrate for about 3 minutes. In the first minute of the dehydration stage, it can be produced by rinsing the drawn protein with water to help remove excess soy flavor.

  The weight of the drawn protein after dehydration is about 3 times the dry weight (depending on the production of different products, the water content of the drawn protein can be adjusted). That is, 1 kg of silk textured vegetable protein becomes 3 kg after rehydration and dehydration. 

(3) Wire removal: break up the dehydrated silk-drawn protein and remove the wire.

  Put the rehydrated and dehydrated textured vegetable protein in a rapid beater (blunt knife, rotating speed about 500~1000rpm), and beat for about 2~3 minutes. The shredding machine and mixer with a speed of more than 300rpm can also be used to remove the silk. Or run the chopper in reverse (the back of the knife) for about 1 minute (the speed of the cutter is about 500~1000rpm).

Certificate of Analysis

Packaging