What is textured protein and how should it be cooked?

Abstract: Textured vegetable protein (TVP) is a soy protein-rich product that is made from powdered soy protein products as the main raw material and has a lean tissue structure similar to that of lean meat. 

Keywords: Textured vegetable protein, TVP, soy protein, soy textured protein 

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

Textured vegetable protein is also called textured soy protein, commonly known as vegetable protein or vegetarian meat. It is extracted from defatted soy flour by squeezing and extracting from defatted soy flour, and its by-product is soy oil. Vegetable protein is easy to cook, and its protein content is equivalent to real meat but without fat, which is good for health without losing the sense of deliciousness. 

Textured Vegetable Protein (TVP) was a mainstay of 1970s and 1980s vegetarian cooking, and its still commonly available at most natural foods stores. But the stuff has gotten less popular over the years as the quality of vegan meats has improved. 

TVP was originally developed, not for the sake of pleasing vegans, but as a cheap way to extend hamburger and other ground meat products. But the stuff caught on in the vegetarian community during the 1970s because, seasoned appropriately, it could be made into dishes that were capable of fooling meat eaters.

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