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Non-GMO Textured Soy Protein 50% Tvp Dumpling Filling

China Non-GMO Textured Soy Protein 50% Tvp Dumpling Filling, Find details about China Tvp, Soy Protein Tvp from Non-GMO Textured Soy Protein 50% Tvp Dumpling Filling

Trademark
ALLRIGHT G. C.
Specification
20KG/BAG
Origin
Shandong
HS Code
2106100000
Trademark
ALLRIGHT G. C.
Specification
20KG/BAG
Origin
Shandong
HS Code
2106100000

Non-GMO Textured Soy Protein 50% Tvp Dumpling Filling
Non-GMO Textured Soy Protein 50% Tvp Dumpling FillingARGC high protein 65% Halal plant-based steak vegan type textured soy protein TVP

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
Non-GMO Textured Soy Protein 50% Tvp Dumpling Filling
Application:Textured soy protein is used mainly in kinds of meat products and maigre products, such as dumpling, bun, ball, and ham.
Non-GMO Textured Soy Protein 50% Tvp Dumpling FillingApplications:
- 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.
Non-GMO Textured Soy Protein 50% Tvp Dumpling Filling
- 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.
Non-GMO Textured Soy Protein 50% Tvp Dumpling Filling
Standard quality items:
Chemical analysisSpecificationMethods of analysis
Protein(N×6.25 ,dry base)Min.50%GB/T5009.5-2010(KJELDAHL)
MoistureMax.10.0%GB/T5009.3-2010
AshMax.7.0%GB/T5009.4-2010
FatMax.1.0%GB/T5009.6-2008
Physical analysis:  
ColorCream white fine powderSYS-ZY-CPZY-02
FlavorBlandSYS-ZY-CPZY-03
Particle Size on 100 MeshMin 95%SYS-ZY-CPZY-09
Microbiology analysis:  
Total Plate countMax.30000 cfu/gSN0168-92
E.ColiNegativeSN0169-92
SalmonellaNegativeSN0170-92
Non-GMO Textured Soy Protein 50% Tvp Dumpling FillingNon-GMO Textured Soy Protein 50% Tvp Dumpling FillingNon-GMO Textured Soy Protein 50% Tvp Dumpling Filling

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