Features of Textured soy protein (concentrate)

1. Soybean smell is removed from textured soy protein (concentrate) by application of the physical neutralization effect. Meanwhile, the use of embedding technology overcomes the soybean smell in the meat stuffing and products, and greatly enhances product quality and taste.
2. Comparing with the conventional textured soy protein, the product line of textured soy protein (concentrate) developed by our company. Although its unit price is slightly higher than that of the textured soy protein, taking into account the fact that its water retention and the addition quantity is far more than that of textured soy protein, the cost of the product proves to be even lower. At the same time, because textured soy protein (concentrate) has good toughness, elasticity, chewiness and crisp, rich taste, also because it is a filament state, it has a good binding effect in the raw material and can absorb a certain amount of grease and starch, improve taste, reduce the powder content. Therefore, the use of textured soy protein (concentrate) can considerably improve the product structure and product quality.
3. Application to stuffing of dumpling, etc. As textured soy protein (concentrate) has a good toughness, elasticity, chewiness and binding property, it can improve the product’s chewiness, increase the taste of meat, and significantly improve product quality.
4. By adding textured soy protein (concentrate), the meat content can be reduced appropriately in order to minimize cost.

Use method of textured soy protein (concentrate):

Step 1: Rehydration:

Charge textured soy protein (concentrate) into a suitable vessel, add ice water (in summer) or normal temperature water, soak it for 30-60 minutes, stir it every 10 minutes or so until no lump exists. It is appropriate that the dewatered textured soy protein (concentrate) weights about 3 times the dry material.

Step 2: Dewatering:

Put rehydrated textured soy protein (concentrate) into a dewaterer for dewatering. Dewatering duration may last about 1-2 minutes as dewaterers differ from one to the other. Manual dewatering may also be a solution.


Step 3: Slicing:

Method 1:

Put the dewatered textured soy protein (concentrate) into the barrel beater for beating. Turned the beater speed from slow to fast. Beat it at 600-800 rpm for 3-5 minutes. It is ready for use when its thickness is 1/2 of a toothpick.

Method 2:

Put the dewatered textured soy protein (concentrate) into a cutter. Cut it at 500-1200 rpm for 1-2 minutes. It is ready for use when it reached the thickness of 1/2 toothpick.

It is recommended that the ambient temperature is controlled below 15℃during the operation to ensure the temperature of the protein. If for some reason the protein temperature is higher after processing, you can add some amount of crashed ice for chilling before use.


Method 3:

Application to stuffing of dumplings: put the dewatered textured soy protein (concentrate) into a cutter. Cut it at 1500 rpm for 1 minutes until the size of the particles is about 0.5*1 cm. Put the protein particles and meat together, and mix them.

Post time: Sep-23-2021