The general state of Textured Vegetable Protein is dry solid (water content is about 10%, water activity Aw is about 0.43), and textured vegetable protein must be softened by water absorption before use. After fully absorbing water, the textured vegetable protein will be completely softened and show the texture of succulent fibers.

Textured soy Protein products have excellent structure and real meat fiber organization, which are very suitable for the processing of various advanced vegetarian imitation meat products, such as vegetarian ham, vegetarian chicken, vegetarian fish, vegetarian burgers, vegetarian hot dogs, vegetarian tea goose, vegetarian Steak, vegetarian meat floss, etc.

Textured Vegetable Protein also has good water absorption and oil retention. After proper processing technology, it is an ideal high-protein meat product additive. In the application of meat products, it can enhance the meat feeling, reduce the cost, and improve the protein in the product. content purpose. For example, it is used in quick-frozen meat products such as minced meat sausage, western-style ham, meatballs, reconstituted steaks (chicken chops, pork chops, etc.), fried chicken nuggets, hamburger meat dumplings, steamed buns, meat dumplings, etc.; Beef jerky, reconstituted beef diced, meat and vegetarian meat floss and other snack foods are also excellent choices.