Eight textured vegetable protein recipes, delicious and nutritious

Abstract: Plant protein is also called tissue protein. It is a healthy new food material produced by crushing, modulating and other processes with soybean protein, peanut protein, and wheat protein as the main raw materials. 

Keywords: textured vegetable protein, soy textured protein, recipe, nutrition, gourmet

Related products for this article: Textured vegetable protein

Textured vegetable protein tastes lubricious and easy to taste. It can be used in cold dressing, hot stir-frying, soup and so on. Vegetable protein is made by high-temperature puffing, tissue shaping, and hot-air drying. It is a vegetarian food with a meat-like flavor and texture. 

Textured vegetable protein is a plant-based food that can replace animal protein. It is rich in protein (50% dry basis content) and a variety of amino acids and dietary fiber. It is rich in nutrition and has a unique flavor. The taste is more delicate than meat, and it is suitable for all ages. It is an ideal healthy soy product.

Recommended recipe

Stir-fried Vegetarian Pork

50 grams of soy protein flakes, 5 black fungus

Half a carrot, 1 cucumber

2 teaspoons of table salt, 1 teaspoon of pepper

1 teaspoon of vegetable and fruit seasoning powder

1. Soak the fungus with water. Soy protein flakes are good with blisters

2. Put the fungus and meat slices in boiling water, blanch for a while, remove and drain for later use

3. Cut carrots and cucumbers into diamond-shaped slices

4. Heat oil in a pan, add carrots and stir-fry until 5 minutes cooked

5. Add the meat slices and stir fry for a while

6. Add fungus and cucumber and stir fry evenly

7. Add salt, fruit and vegetable powder, and pepper to taste and stir-fry evenly.


 

Kung Pao Vegetarian Meat

Protein vegetarian meat 50 grams, cucumber 100 grams

60 grams of carrots, 30 grams of fried peanuts

2 grams of dried chili, 3 grams of ginger

1 spoon of light soy sauce, 1 spoon of vinegar, 3 grams of starch

1. Soak the protein-vegetable meat in water, dry it and set aside

2. Cut cucumbers into small dices, carrots into small dices, deep-fried peanuts and set aside

3. Peel and mince the ginger, and cut the dried chili into small pieces for later use

Click to enter the details pag

评论

发表评论

此博客中的热门博文

Use of soy silk drawing protein

图片
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.
阅读全文

How to use enzyme technology to modify soy protein?

图片
 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
阅读全文