Argc Manufacturer More Chewy Health Non-GMO Tvp Textured Soy Bean Protein
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.
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.
Standard quality items:
| Chemical analysis |
Specification |
Methods of analysis |
| Protein(N×6.25 ,dry base) |
Min.50% |
GB/T5009.5-2010(KJELDAHL) |
| Moisture |
Max.10.0% |
GB/T5009.3-2010 |
| Ash |
Max.7.0% |
GB/T5009.4-2010 |
| Fat |
Max.1.0% |
GB/T5009.6-2008 |
| Physical analysis: |
|
|
| Color |
Cream white fine powder |
SYS-ZY-CPZY-02 |
| Flavor |
Bland |
SYS-ZY-CPZY-03 |
| Particle Size on 100 Mesh |
Min 95% |
SYS-ZY-CPZY-09 |
| Microbiology analysis: |
|
|
| Total Plate count |
Max.30000 cfu/g |
SN0168-92 |
| E.Coli |
Negative |
SN0169-92 |
| Salmonella |
Negative |
SN0170-92 |
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