Textured Soy Protein

Packaging: 20kg/bag or 10kg/bag

Min. Order: 500g

Delivery Time: 7days

Qty in 20'FCL: 8-10tons or 16tons

DESCRIPTION:

Textured Vegetable Protein (TVP) or Textured Soy Protein, is a meat substitute made from Non GMO soybean, after peeling,defatting, comminuting, extrusion, puffing, then gained after treated under high temperature and pressure. It is purely natural vegetable products without cholesterol or any other additives. The protein content is more than 50% to 70%, and it has good water absorption, oil preserving and fibrous structure. Tasting like meat, it is an ideal high protein ingredient for meat products. 

It can be used for dumplings, sausage, meatballs, stuffing food, seasoning sauce, vegetarian meat products, convenient snack food. The dyed soybean tissue protein is processed into imitations of beef, chicken, ham, bacon and fish.

We have different shapes: Flakes, Granular and Chunk.

 SPECIFICATION:

Application suggestion:

- 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.

- 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.

STORAGE: Below 75℉ and 60% relative humidity promotes longer shelf life.