Preparation of Soybean Protein Meat

2022/06/02 16:35
The name of meat science is peanut tissue protein, also known as protein meat or artificial meat. It is actually a protein product that imitates the shape and taste of meat. It is made from high-quality peanut protein powder or soybean and wheat protein as raw materials by heating, extruding and puffing.


1.The extruded defatted soybean and water are mixed together, and extruded into a sheet (4cm x 7cm, 1cm thick) soybean protein material (dried product) by an extruder and a slit die at high temperature and high pressure.


2.100 parts (by mass) of protein raw materials obtained by dipping were dipped in 170 parts of concentrated seasoning liquid, 70 parts of onion and water. Among the 1000 soaking solutions (salt concentration is 1.8%) synthesized by Kunming, the concentrated soaking solution is prepared from soy sauce, lard soaking solution and spices, and the soaking temperature is 65°C for 2.5 hours. After that, it was treated with lard. The salt concentration in the dipping solution must be above 1%. Or onion and garlic should be finely chopped or mashed, and juice can be squeezed out. Its dosage should account for more than 0.5% of the total amount of seasoning liquid.


3.Oil-passing time is 120°C, 4 minutes is appropriate. The oil temperature should be controlled at 100~150°C, preferably at 105 ~ 130 C. After cooking, you can get 300 parts of oil products. After that, you can make these oil products into various meat dishes according to the usual cooking methods.