Why add soy protein to beef
Soy protein is a complete protein in that it meets all the essential amino acid requirements to support normal growth and development of infants and children. Soy protein is also low in fat and free of saturated fat and cholesterol. It is an ideal protein source to boost the nutrient density of foods.
Soy concentrates and isolates are used in sausages, burgers and other meat products. Soy proteins when mixed with ground meat will form a gel upon heating, entrapping liquid and moisture. They increase firmness and juiciness of the product and reduce cooking loss during frying.
And why add soy protein to beef?
- Improve meat quality
Adding soy protein to beef can help improve the meat quality and taste of beef. The beef tissue with soy protein is very delicate and elastic, so it can be sliced very well, and it can also ensure the original flavor of beef.
- Improve nutritional value
Soy protein is a kind of complete nutrient protein, which can be well absorbed by the human body. Adding soy protein to beef can form a complement with meat protein, making beef more nutritious.
- Make the product structure more perfect
Adding soy protein to beef can emulsify fat, and soy protein has good water holding capacity, which can make beef more tender and more fat. When processing beef products, adding soy protein can make the product structure more perfect.