Soybean vegetable protein meat- How to produce the soya vegetable protein meat.

China has begun to produce new high-protein food jujube soybean vegetable protein meat. The utility model has the advantages of simple manufacture, convenient use and easy storage, and is suitable for canteens, food factories and families.

Nutritive value.
Vegetable protein meat is made from defatted soybean flour by heating and puffing. It contains more than 50% soybean protein. Its color, food, structure and toughness are similar to that of animal meat, but its protein content is three times higher than that of pork and beef. Its lysine content is better than other plant proteins, and is non-toxic, harmless, germ free and nutritious. Its greatest advantage is that it does not contain cholesterol and has no side effects of animal meat. It is a kind of prevention of hypertension, arteriosclerosis and cardiovascular diseases. One of the healthy foods is very beneficial to human body. Because animal meat, such as pigs and beef, contains more fat and cholesterol, the medical community generally believes that people should not eat too much animal meat. In recent years, vegetable meat production has been widely developed in foreign countries. In the production of sausage, fish sausage, meatballs, meat pies, meat buns, cakes and other meat fillings, proper amount of vegetable meat is added to replace part of pork and beef. This can not only reduce the content of fat and cholesterol in food, increase the proportion of protein, but also reduce the cost of meat products, because the price of vegetable meat is lower than the price of meat.
Vegetable protein meat can be soaked in warm water for ten minutes or directly simmered in broth. Its water absorption capacity is 1-1.5 times its original weight. After being soaked, it can be twisted with animal meat for filling. The amount of meat is usually 20-30%. Various seasonings, fast food or stir-fried vegetables can be added as needed.

Raw Material Formula.
1. Protein materials: defatted soybeans, wheat, peanuts, sunflower seeds, etc.
2. Seasonings: soy sauce, salt, onion, garlic, etc.
3. Oils: The fat-making methods of large oil, soybean oil, butter, rapeseed oil and other processed oils mix degreased soybean and water together. Under high temperature and pressure, they are extruded into flakes (4 *7 cm, 1 cm thick) of soybean protein materials (dried products) by extruder and slit dies. The obtained protein raw materials were soaked in 170 concentrated condiments, 70 onions and 1000 water (salt concentration was 1.8%). The concentrated condiments were prepared by soy sauce, lard extract and spices. The soaking time was 2.5 hours and the temperature was 65 C. Later, it was oiled with lard. The optimum time for oil passing is 4 minutes at 120 C. After cooking, 300 oiled products can be obtained, and then these oiled products can be made into various meat dishes according to the usual cooking methods.

Matters needing attention.
1. Salt consumption.
The salt concentration in the impregnating solution must be more than 1%, otherwise the protein raw material will be easily deformed when the oil is treated.
2. The onion or garlic should be sliced or mashed, and the juice can be extruded.
The dosage should be more than 0.5% of the total amount of condiment. Because this can better inhibit the soybean flavor.
3. Oil treatment.
The over-oil temperature should be controlled between 100 and 150 degrees Celsius. It's best to be between 105 and 130 degrees Celsius. If the temperature is higher than 150 C, the protein material is easy to harden, and will lose the elasticity and softness similar to meat. When the temperature is lower than 100 C, the oil can not be completely immersed in the protein material, which will lack the sense of meat. Moreover, it can hardly inhibit the taste of raw soybeans.

Example 1
There are many types of vegetable protein meat. Baotou Oil Factory produces soybean (soybean) protein meat, which is prepared by puffing, screening, adding water and salt after soybean oil extraction.
Example 2
A new high-protein food, jujube vegetable protein meat, has medical significance. It is made from soybean meal which is desolved at high temperature. In the production of vegetable protein meat, the "vegetable protein extrusion press" is used. Through the extrusion and explosion of the machine, the high temperature dissolving soybean meal is transformed into meat like tissue, and its color, shape and eating sensation are similar to lean pork and pig meat. Using this machine to produce vegetable protein meat has the advantages of simple process, less investment, quick effect, pollution-free production, no "three wastes", remarkable economic benefits and wide application of raw materials. In addition to high-temperature soybean meal, low-temperature defatted soybean meal, defatted peanut and defatted sunflower seeds can also be used as raw materials to produce vegetable protein meat.
Because vegetable protein meat is a dry product with about 10% water content, it should be soaked in warm or cold water before eating to make it expand into lean meat shape, then squeeze the water to dry several times to remove the soybean flavor. When cooking, it is processed into various delicious dishes with squeezed protein meat, which people are very fond of.

If you are intereted in Protein Meat Products, welcome contact us- Jinan Avan Machinery.