What is the role of soy protein in conditioning meat products?

With the change of lifestyle in recent years, the number of conditioned meat products is quietly increasing, ranging from a variety of semi-finished fried chicken nuggets, seasoned meat steaks and barbecue products, to the main products of convenience stores such as skewers and bentos. Through retail terminals, conditioned meat products are increasingly infiltrating into the household consumption of Chinese people, and gradually becoming popular in consumption.

Classification of Soy Protein

1. Soy flour

Most soybean flour is "defatted and deodorized soybean", which is cheap because of its low protein content. When used in meat products, it can keep twice its own weight in water, and soybean flour emulsion can keep the same weight of fatty substances without oil during thermal processing. Soy flour has poor functionality, has many shortcomings in taste and flavor, and is subject to many restrictions in the scope and amount of use.

2. Soy protein concentrate

The protein content of soybean protein concentrate is about 70%, most of which are used in meat products. The emulsified gel ratio of soybean protein concentrate is protein: water: fat = 1:4:3, which acts on meat products to improve the taste and structure, and increase the protein content of the product.

3. Soy protein isolate

Soybean protein isolate is a protein produced from low-temperature desolvated soybean meal. Among them, the protein content is more than 90%, there are nearly 20 kinds of amino acids, and it contains essential amino acids for human body. It is rich in nutrients and does not contain cholesterol, so it is widely used in prepared meat products.

4. Textured soybean protein

Textured soybean protein is a product made from defatted soybean powder, concentrated soybean protein or isolated soybean protein, etc., under mechanical and thermal effects such as stirring, extrusion, and puffing. Such proteins have a certain meat-like chew. Therefore, the application in conditioning meat has a special application, and can replace some lean meat raw materials.

Click to enter the details pag

评论

发表评论

此博客中的热门博文

Soy Fiber: The Invisible 'Hero' in Canned Foods

图片
 Soybean fiber is mainly derived from by - products generated during the soybean processing, such as soybean dregs and soybean skins. These materials, which were originally likely to be regarded as waste, have transformed into soybean fiber with a variety of excellent properties after a series of complex and sophisticated extraction processes. Currently, there are diverse extraction methods for soybean fiber, mainly including physical methods, chemical methods, and biological methods. In the large family of canned foods, whether it is delicious meat cans or fresh fruit and vegetable cans, soybean fiber plays an indispensable and important role in improving the quality and enhancing the nutrition of canned foods. Magical effects of soybean fiber in canned foods Improving Texture and Taste Soybean fiber has unique gel properties and extremely excellent oil - holding and water - retaining capabilities, and this characteristic is demonstrated most vividly in canned meat products. When ...
阅读全文

Emulsified Soy Protein Isolate: An Innovative Force in the Food Industry

图片
Emulsified soy protein isolate represents an innovative achievement in the field of soy protein isolates. It starts with high-quality soybeans and undergoes multiple meticulous purification processes to remove non-protein components such as fats and carbohydrates from the soybeans, resulting in an extremely pure soy protein. The finished product appears as a fine powder with uniform color and an exceptionally high protein content, typically exceeding 90%, far surpassing that of ordinary soy protein products. In terms of advantages, emulsified soy protein isolate boasts superior emulsification stability, rapidly forming a stable emulsion in oil-water systems and preventing oil droplet aggregation and layering. In baked goods, it effectively emulsifies fats, ensuring uniform internal structure, soft texture, and extended shelf life for products like bread and cakes. Its outstanding nutritional enhancement effect is also remarkable. As a high-quality plant protein, it is rich in essential...
阅读全文

The Role of Soy Fiber in Sauces

图片
Sauces play an indispensable role in our diet. Whether it is ketchup that adds color and flavor to dishes or meat sauce that gives dishes a unique flavor, they all add rich flavors to our dining tables with their unique charm. And soy fiber also plays a key role in these sauces, contributing to improving the quality and optimizing the taste of sauces. Thickening effect Soybean fiber can increase the viscosity of sauces, giving them an appropriate flowability and texture. For example, when making salad dressing, adding soy fiber enables the dressing to adhere better to the surface of vegetables. It won't be too thin and runny, thus enhancing the eating experience. In ketchup, it can also make the ketchup maintain a certain shape when squeezed out of the bottle and not quickly flow and deform. Improving taste Soy fiber can endow sauces with a rich taste. It can make the taste of the sauce more full-bodied and layered, avoiding a too single and plain taste. Take broad bean paste as an...
阅读全文