High Quality Protein 65% Qualified Certificate Plant-Based Steak Vegan Type Textured Soy Protein Tvp

• Certification: ISO, FDA, HACCP
• Assay Method: HPLC-MS, HPLC, UV
• Application: Food, Health Care Products, Medicine
• Extract Source: Soybean Meal
• Type: Soy Protein
• Transport Package: by Sea in Container
• Specification: 20KG/BAG
• Trademark: ALLRIGHT G. C.
• Origin: Shandong
• HS Code: 2106100000
• Production Capacity: 80tons/Day

Product Description

ARGC high protein 65% Halal plant-based steak vegan type textured soy protein TVP

Textured Soy Protein is a soy protein produced from the NON-GMO raw material as ideal food ingredient of high protein.Produced through peel,degrease, extraction, expanding, high-temperature @ high press, widely used in processing of fast-frozen foods and meat products, also it is as main stuff directly in to all kinds of vegetarian foods

Application:Textured soy protein is used mainly in kinds of meat products and maigre products, such as dumpling, bun, ball, and ham.

Applications:

- in dumplings and sausages:

TVP can be used 15-20% (wet basis) into meat stuffing, i.e. 15-20 kg (wet basis) of TVP added to 100 kg of meat; TVP can be used 20-30% (wet basis) of vegetarian stuffing. If used in vegetarian stuffing, according to actual need, fried with vegetable oil then mix together will be more tasted.Soak certain amount of TVP (dry basis) into warm water (±50Celsius) for 20 to 30 minutes, fish them out, wash 1 or 2 times by clean water, swing off the water to get them dry, then it is ready to be used.

Put the dehydrated TVP (if big granules or flakes, must be minced in tumbler or meat grinder) together with meat stuffing into the stuffing mixer, then put into seasoning, salt, cooking liquor and other supplementary materials and stir them up.
Suggestion: in order not to influence the flavor of products, please add half of the dosage for the 1st time, then increase the quantities according to test results.
- in vegetarian food

make vegetarian good directly using TVP;
TVP of streaky or flake after absorbing water, marinate in broth, stir after adding salt and other seasoning, and string together as meat. They can be roasted or electrical roasted, deep-fried then put into fractional packages to make instant food of different flavors.

Inspection Index	Specification	Inspection Result
Physical and Chemical index
Crude Protein(dry basis %) min	50.0	54.6
Hydration(%)min	240.0	260
Moisture(%)max	10.0	8.0
Water absorption(%)min	300.0	320
Weight(g/)	150-450	325
Fat(dry basis %) max	1.0	0.40
Sensory organ index
Size	3-7mm
Color& shape	light yellow color, minced ,irregular shape
Odor	Normal, Have the inherent odor of'TSP
Impurity	No foreign matters to the naked eye
Microbiological
Total plate count(cfu per gram)max	10,000	3800
E-coli. (cfu per 100griuns)	Negative	Negative
Salmonella(cfu per giam)	Negative	Negative
Packaging: 20kg white paper bags with inner Food Grade HDPE Bag Shelf life is 12 months when stored in dry and cool place

Standard quality items: