Application method of soybean protein in conditioning meat products


In the development of conditioned meat products, soybean protein is a commonly used additive. It can not only supplement the essential amino acids needed by the human body, but also has good functional properties such as foaming, emulsifying and gelling properties, etc., so it can significantly improve The taste of food, increase the elasticity of food, oil retention and water retention, improve the storage performance of food, etc., and at the same time can reduce production costs, it plays an important role in the processing of conditioning meat products.

Application of Soybean Protein in Conditioned Meat Products

Soybean protein contains essential amino acids for the human body, which can strengthen the nutritional components of conditioned meat products, and at the same time play an important role in improving the quality of conditioned meat products.

1. A cost-effective protein source for enhanced nutrition

Soybean protein has been widely used in conditioning meat products due to its low price and good protein quality. Adding soy protein to various quick-frozen meat products can not only improve the protein ratio, but also make the protein nutrition more comprehensive , more reasonable.

2. The seasoning function in the conditioning meat products

Soybean protein contains a small amount of fatty acids and carbohydrates, which will produce a unique bean aroma after heating, and some unpleasantness caused by raw meat (such as fish) or auxiliary materials and processing technology (such as sterilization) in conditioned meat products Smell may cause consumers' disgust. The unique aroma of soybean protein has a certain masking effect on the above odors, so soybean protein has a certain flavoring effect.

3. Soybean protein can improve the structure of conditioned meat products

Soybean protein has good gel properties and bonding properties. Utilizing this property in the processing of conditioned meat products can effectively improve the structure of the product, enhance the elasticity and hardness of the product, and make the structure of the product denser, with better taste and more meaty texture. powerful. Especially in quick-frozen meat skewers, pork balls and minced meat products.

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