Tissue protein processing line

    Tissue soy protein Soy protein material is prepared in the production after hydration , a uniform tissue -specific structure and properties . In the meat or other meat products, adding 25-50 % of tissue proteins , making dishes , meat flavor , so it can be used to replace part of the beef and pork. Soy protein contains natural antioxidants , after adding tissue protein in meat , may play a protective role in reducing oxidative rancidity . Soy protein is really inexpensive food .

    Defatted soybean protein soybean meal is transformed into silk protein myosin , fibrin, a protein content of more than 55% , because of its good water absorption and protect oil , added to meat products , meat can increase the color , smell, taste, improved protein content , promotion particles integrity , so the meat is ideal additive . In addition, there are good pieces of tissue protein -like structure , after soaking in a variety of flavors can be made vegetarian food during processing of tissue protein , you can add a different flavor flavoring agent , and in convenience foods and snack foods add it , you can different flavors of food prepared.