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Our country has already begun to produce new type of high protein food wiredrawing protein. Its production of simple, easy to use, easy to store, apply to the dining room, food factory, and family.
Nutritional value of plant protein meat in defatted soybean meal as raw material, through heat expansion process, such as soybean protein content as high as 50% above. Its food sense, structure, colour and lustre and toughness are similar to animal meat, and the protein content is three times than pigs, cattle lean high, lysine content is more superior to other vegetable proteins, and non-toxic, harmless, no bacteria, nutrition is rich, and its biggest superiority is no cholesterol, without the side effects of animal meat, is a way to prevent high blood pressure, arteriosclerosis, cardiovascular disease, one of the healthy food is good for the body.
Because the animal meat, such as pork, beef, contain more fat and cholesterol, therefore, the medical profession is generally believed that people don't eat too much meat. Common development of the meat production plants abroad in recent years, the manufacturing enema, lift fire, meat ball, meat pie, meat, cake and other meat meat foods are mixed with the right amount of plants, to replace part of pork, beef, it not only can reduce the amount of fat and cholesterol in food, improve the proportion of protein, and can also reduce the cost of meat and meat prices for plants is lower than the price of meat.
Drawing protein usage with warm water for 10 minutes, the first also can be directly use broth simmer system, the water absorption capacity of 1 ~ 1.5 times of its original, ready to lay crushed along with meat stuffing, mix generally for 20 to 30% of the meat, and can according to need to join all kinds of spices, fast food or cooking. Salt consumption. In the pickling liquid salt concentration must be over 1%, otherwise when handling oil, protein raw materials easy to deformation. Yuan Onions or garlic to cut thin or mashed, squeeze the juice can be. Its more than 0.5% of the total amount of flavoring liquid. Because it can better inhibition of soy bean flavor.
The oil processing. To control the oil temperature at 100 ~ 150 ℃. The best is between 105 ~ 130 ℃. Higher than 150 ℃, protein material hardening, will lose its analogue elasticity and softness. Temperature below 100 ℃, then the oil can't completely immersed into protein materials, eating up will lack of meat. And for soy bean taste almost no inhibition.
Nutritional value of plant protein meat in defatted soybean meal as raw material, through heat expansion process, such as soybean protein content as high as 50% above. Its food sense, structure, colour and lustre and toughness are similar to animal meat, and the protein content is three times than pigs, cattle lean high, lysine content is more superior to other vegetable proteins, and non-toxic, harmless, no bacteria, nutrition is rich, and its biggest superiority is no cholesterol, without the side effects of animal meat, is a way to prevent high blood pressure, arteriosclerosis, cardiovascular disease, one of the healthy food is good for the body.
Because the animal meat, such as pork, beef, contain more fat and cholesterol, therefore, the medical profession is generally believed that people don't eat too much meat. Common development of the meat production plants abroad in recent years, the manufacturing enema, lift fire, meat ball, meat pie, meat, cake and other meat meat foods are mixed with the right amount of plants, to replace part of pork, beef, it not only can reduce the amount of fat and cholesterol in food, improve the proportion of protein, and can also reduce the cost of meat and meat prices for plants is lower than the price of meat.
Drawing protein usage with warm water for 10 minutes, the first also can be directly use broth simmer system, the water absorption capacity of 1 ~ 1.5 times of its original, ready to lay crushed along with meat stuffing, mix generally for 20 to 30% of the meat, and can according to need to join all kinds of spices, fast food or cooking. Salt consumption. In the pickling liquid salt concentration must be over 1%, otherwise when handling oil, protein raw materials easy to deformation. Yuan Onions or garlic to cut thin or mashed, squeeze the juice can be. Its more than 0.5% of the total amount of flavoring liquid. Because it can better inhibition of soy bean flavor.
The oil processing. To control the oil temperature at 100 ~ 150 ℃. The best is between 105 ~ 130 ℃. Higher than 150 ℃, protein material hardening, will lose its analogue elasticity and softness. Temperature below 100 ℃, then the oil can't completely immersed into protein materials, eating up will lack of meat. And for soy bean taste almost no inhibition.