What is vegetarian meat? What are the advantages of vegetarian meat?

Vegetarian meat refers to a kind of vegetarian food with a flavor and texture similar to meat. It usually uses plant protein (soy protein, peanut protein, wheat gluten, etc.) as the main raw material, and is processed through modern food processing techniques including extrusion and cooking. Thermal processing forms a texture and taste similar to meat, and a meat-like flavor is formed through Maillard reaction and/or addition of meat flavor.

Biomimetic food is a new product in the food industry. It is an "artificial food" developed to meet the needs of consumers. It has the characteristics of imitating natural food, convenient eating, and nutritious and healthy. Vegetarian meat is one of the most popular types of bionic foods. It is a kind of imitation meat food processed by advanced modern food processing technology through molding, steaming, frying and other processes. The appearance, color, fragrance, taste, etc. Meat food is similar.

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Use of soy silk drawing protein

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The soy silk drawing protein is a fibrous plant protein with a texture similar to muscle fiber formed by the production and processing of soy protein through a special process. The classification of soy silk drawing protein is divided according to its structure. There are thick silk type, thin silk type, soft silk type, hard silk type, smooth silk, astringent silk, etc. According to the different silk structure and the tensile strength of the silk, how much A combination of plant silk protein can be used to produce ham sausage, minced meat, beef jerky and canned food. The taste of the food is basically the same as ordinary meat food, but the price of plant silk protein is only 1/of the lean pork. 5. The protein content is equivalent to 2-3 times that of fish, meat, and eggs.
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How to use enzyme technology to modify soy protein?

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 According to market needs, through the selection of different proteases, the adjustment of process conditions and the degree of hydrolysis, a variety of products with different functional characteristics can be developed and produced. (1)Injectable protein isolate :  The product is used in the salted solution for injection of whole meat products, which can reduce the cooking loss of meat products and improve the quality of individual rows and cut surfaces of meat products. Since the product is usually added in a relatively small amount, below 3%, it is not necessary to strictly control the bitterness. Such products are required to have a lower viscosity, and at the same time, the increase in foaming properties and the decrease in gel properties must be controlled within a certain range. The viscosity is mainly determined by the molecular mass of the protein. The greater the molecular mass, the greater the viscosity. 80% of soybean protein has a molecular mass of more than 100,000 and
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