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          Introduction and application of soybean wiredrawing protein

          文章出處:未知作者:admin人氣:發表時間:2017-10-16 14:54【

          First, product application:
          The general condition of the pre treatment of the drawing protein is dry solid (moisture content is about 10%, water activity Aw is about 0.43). Before the use, the drawing protein must be softened by water absorption. The fully drawn protein will completely soften and show the texture of fleshy fiber silk.
          Protein structure drawing products have excellent and real meat fiber tissue, is very suitable for processing all kinds of advanced vegetarian imitation meat dish, such as ham, chicken, fish, vegetarian burger, vegetarian hot dogs, tea goose, plain steak, dried meat floss etc.. The product itself also has good water absorption and oil holding capacity, through appropriate processing technology, is a kind of ideal high protein meat additives in meat products application, can achieve the enhancement of sensuality, reduce the cost, increase the protein content in the products of purpose. If applied to meat sausage, ham, Rice-meat dumplings, row type (recombinant chicken, Pork Chop etc.), fried chicken, hamburger meat dumplings, steamed buns, meat meat products for isokinetic; such as imitation meat jerky, recombinant beef, meat and other leisure food dried meat floss is the perfect choice. The product can be used to make dishes or replace some meat products, so it can be purchased directly from canteen, catering company, restaurant and so on. This product is not only easy to operate, but also advocates a new concept of healthy nutrition diet, and can achieve the effect of reducing costs (less than 1/2 of lean meat cost), as a new trend of choice of ingredients.
          Two. General methods:
          (1): water soaked in water to soften the drawing protein (inside hard core).
          In the production of water soaking at room temperature (according to items can be soaked time different, about 20 minutes to 1 hours), recommend the use of clean water between microbial considerations (0~10 C) for better (about 1 hours soaked). Soak after drawing protein used as soon as possible; soaking the unused drawing protein must be stored in 0~6 C environment and finished within 48 hours.
          (2): soaked after dehydration dehydration protein drawing evenly placed in machine to remove excess water.
          Drum diameter 70cm, speed of 1000rmp dehydration machine can be about 3 minutes. In the dehydration stage, water can be washed in the first minute to remove the excess bean flavor
          The weight of the drawn protein after dehydration is about 3 times of the dry weight (depending on the production of different products, the water content of the wiredrawing protein can be adjusted). That is, 1 kg of wire drawing protein after rehydration dehydration into 3 kg.
          (3) remove the wire: break the dehydrated wire protein and dismantle it.
          After the dehydration of the drawing protein in the fast beating machine (blunt knife, speed of about 500~1000rpm), beating for about 2~3 minutes. Can also be used to speed up the meat machine, mixer above 300rpm split wire. The chopping machine (or the reverse) running 1 minutes (cutting speed of about 500~1000rpm).

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