Recipe for Veggie Meat Sauce with Textured Vegetable Protein

Abstract: For vegetarians, meat products are a strange thing, and they will not come into contact with meat food. In order to allow vegetarians to add more protein and taste more food. People produce vegetable protein that can replace meat products. It is Textured Vegetable Protein (TVP), which can also be called protein meat. Substituting TVP for meat, making vegetarian meat sauce, so that vegetarians can eat more delicious food. Next, I will teach you how to make textured vegetable protein meat sauce (vegetable meat sauce). 

Keywords: textured vegetable protein, TVP, meat products, soy vegetable protein, recipes, vegetarian food 

Related products for this article: Textured vegetable protein (TVP) 

Ingredients:

1. Textured soybean protein 35～40g

2. 1 Pleurotus eryngii

3. Appropriate amount of vegetable oil consumption, light soy sauce, dark soy sauce, sugar and salt

4. Appropriate amount of white sesame and chili powder 

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