What is the difference between artificial pork, artificial meat and vegetarian meat?

Abstract: Nowadays, due to the advancement of science and technology, people's diet has also ushered in earth-shaking changes. For example, artificial eggs. Artificial eggs are actually made with plants as the main raw material, and the taste is very similar to real eggs. Although the nutrition is not bad for real eggs, they disappeared after a period of time. "Artificial meat" and "vegetarian meat" are also being produced one after another, and "artificial pork" will be produced in the future, but do you know the difference between these three? 

Keywords: vegetable protein, vegetarian meat, artificial meat, soy protein, meat 

Related products for this article: Soy protein 

Vegetarian meat




Vegetarian meat should be the most commonly eaten in people's daily life. Vegetarian meat is mainly based on plant protein (soybeans, wheat, peanuts) as the main raw material, and the texture and taste similar to meat is obtained through processing. For example, tofu sticks, tofu skins, dried tea, spicy strips, etc. can be regarded as vegetarian meat, and some taste even better than meat. Vegetarian meat is entirely composed of plants and has nothing to do with meat.

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