Textured Vegetable Protein

We offer textured vegetable protein. Raw materials:
high quality non-gmo soybean
application:
-it is a meat substitute, used in production of boiled dumplings, sausages, meat balls, stuffing food, seasoning paste, vegetarian products, convenience or instant food.
-colored tvp can be processed as mimesis of , chicken , seasoned sausage, fish etc.
usage:
- in dumplings and sausages:
added quantity of tvp can be 15-20% (wet basis) of meat stuffing, i.e. 15-20 kg (wet basis) of tvp added to 100 kg of meat; added quantity of tvp can be 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 (±50c) 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 rehydrated 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.
technical indexes:
crude protein (dry basis): 50% min.
Moisture: 10.0% max.
Fat: 1.0% max.
Crude fiber (dry basis): 3.5%
weight (gl): 150-450
gel value: 1800g max.