What is vegetarian meat?

Protein vegetarian meat, also known as textured soy protein, is a dish. The main ingredient is soy protein bean cake, which is made by crushing, modulating, puffing, drying, and packaging.

Food introduction:

The protein-vegetable meat has a smooth texture and easy taste, and can be used in cold dressing, hot stir-frying, soup, frying, etc. Soy protein vegetarian meat is refined by high-temperature puffing, tissue shaping, and hot-air drying. It is a kind of vegetarian food with a flavor and texture similar to meat. Protein vegetarian meat is the latest top product among soy products. It is the only plant-based food that can replace animal protein. It is rich in protein (50% on dry basis) and a variety of amino acids and dietary fiber. It is rich in nutrition and has a unique flavor, and its protein content is far Much higher than meat, fat content is lower than meat, no cholesterol, and the taste is more delicate than meat, suitable for all ages, is an ideal healthy soy product. Regular consumption of this product is good for health. It is the best choice for professional vegetarians, tourists and leisure travelers, fashion gourmets, beauty and slimming ladies, and wealthy and sick patients.



Production Method:

Process flow

The technical process of protein meat is: bean cake→crushing→mixing→extrusion→drying and packaging.

Technical points

1. Bean cake: use the bean cake after oil extraction.

2. Crushing: mechanically grind the soybean cake into soybean flour.

3. Mixing: Mix the original and auxiliary materials in the proportions of 25 kg soy flour, 20 g edible caustic soda, 20 g salt, and 1 kg boiled water.

4. Extrusion and puffing: Put the mixed raw materials into the puffing machine, pressurize and heat to make the soybean flour dough fully cooked. Roll forming into an artificial meat strip with a width of 4 cm and a thickness of 0.5 cm. The quality of the product mainly depends on the control temperature of the machine. According to the requirements of the raw materials, the meat slices should not be raw, burnt, continuous, and broken.

5. Drying: Expose the meat slices to dryness, or use an electric furnace to dry.

6. Packaging: Pack the finished product in plastic bags, store or sell it in a sealed manner.

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