The dosage is between 2% and 5% to retain water, fat, prevent segregation of gravy, improve quality, and improve taste. By injecting the protein isolate injection into a piece of meat like ham, and then processing the piece of meat, the ham rate can be increased by 20%. The protein isolate is used in fried fish cakes, fish rolls or fish sausages, with 20-40% fish meat.
Title：Improve the texture and flavor of meat products and increase the protein content-application of soy protein isolate
Keyword：Soy protein isolate application
Use for Meat products
Adding soy protein isolate to higher-grade meat products not only improves the texture and flavor of meat products, but also increases the protein content and strengthens vitamins. Because of its strong functionality, the amount of 2~5% can retain water, fat, prevent segregation of gravy, improve quality, and improve taste. The protein isolate injection is injected into meat like ham. After the meat is processed, the percentage of ham can be increased by 20%. In hot pot products, tribute balls, pissing beef balls, chicken breast balls, Minnan fragrant meat, sweet and not spicy, tempura, flowering intestines, kiss intestines, Taiwan roast Intestines, hot dog sausages, meat skewers, Sichuan-flavored chicken fillet, joints of flesh and blood, colonel’s chicken nuggets, wheatgrass chicken, Orleans roast duck embryo, conditioning wing roots, marinated drumsticks, luncheon meat, sandwiches and other meat products are processed, soy protein isolate The addition of soy protein can make the structure of the product more perfect. Soy protein isolate and Bangli’s vegetarian meat powder can be added at the same time. Nutrition is more scientific.
Use for Surimi products
The protein isolate is used in fried fish cakes, fish tofu, fish steak, fish plate, fish rolls, conch balls, north sea fin, crab steak, crab sticks, scallops, grilled sausage, shrimp flavored sausage, abalone sausage, sea cucumber hot pot sausage, fish sausage, fish rice flower, and 20-40% fish meat can be taken .
Soy protein isolate is a surfactant, which can not only reduce the surface tension of water and oil, but also reduce the surface tension of water and air. Easily form a stable emulsion. In the production of grilled food, frozen food and soup food, adding soy protein isolate as emulsifier can stabilize the product state.
Soy protein isolate contains many polar groups along its peptide chain backbone, so it has water absorption, water retention and swelling properties. The water absorption of protein isolate is much stronger than concentrated protein, and it is almost unaffected by temperature. It also has the ability to retain water during processing. The highest water retention capacity is 14g water/g protein.
When protein isolate is added to meat products, it can form emulsion and gel matrix to prevent fat from moving to the surface, thus it plays a role in promoting fat absorption or fat binding. It can reduce the loss of fat and juice during meat product processing and help maintain The appearance is stable, and the oil absorption rate of the separated protein is 154%.
It enables the protein isolate to have higher viscosity, plasticity and elasticity. It can be used as a carrier for water, as well as a carrier for flavors, sugars and other complexes, which is extremely beneficial to food processing.
Among soy protein, protein isolate has the best foaming performance. The foaming performance of soy protein can give food a loose structure and good taste.
After the meat is chopped, it is coated on the fiber surface with a mixture of protein isolate and egg protein to form a film, which is easy to dry, can prevent odor loss, is conducive to the rehydration process, and provides a reasonable structure for the rehydration product.
- Nutritional value
- high protein: Whether for vegetarians or ordinary people, soy protein isolate powder is the perfect high-quality protein supplement.
- Low fat: For weight loss people who need a low-calorie diet, replacing part of the protein in the diet with soy protein not only reduces the intake of cholesterol and saturated fat, but also achieves a balanced nutritional intake.
- Increase calcium: Soy protein can prevent urinary calcium loss, promote bone health, and reduce the risk of osteoporosis.
- Lower cholesterol: Studies have shown that taking 25g of soy protein daily can effectively reduce the content of total cholesterol and low-density lipoprotein cholesterol in the human blood, thereby reducing the risk of heart disease.