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Textured/Fiber Vegetarian Soya Protein Production Line

The general state of the pretreated fibrous textured protein is dry solid (water content is about 10%, water activity Aw is about 0.43), and the fibrous textured protein must be absorbent and soft before use. The fibrous, textured protein will completely soften after fully absorbing water and reveal the texture of meaty filaments.

Fibrous structural protein products with excellent structure and real meat fiber tissue are very suitable for various high-end vegetarian imitation meat processing, such as vegetarian ham, vegetarian chicken, vegetarian fish, vegetarian hamburger, vegetarian hot dog, vegetarian tea goose, vegetarian steak, loose meat Vegetarian and more. The product itself also has good water absorption and oil retention properties. With proper processing techniques, it is an ideal addition to high-protein meat products. In the application of meat products, it can enhance the meat feel, reduce costs and increase the protein content of the product. Such as minced meat, ham, meatballs, reconstituted steaks (chicken chops, pork chops, etc.), fried chicken nuggets, hamburger meat dumplings and other quick-frozen meat products; used in products such as imitation beef jerky, reconstituted beef cubes, loose meats and vegetables Snack foods such as meat are also good choices. Fibrous protein products can be adjusted to create dishes or replace certain meats.
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