【Product Advantages】

1. It is made of high-quality soybean deep processing, high protein, low fat and no cholesterol.
2. After deodorizing process, the sense and taste of this product are similar to meat, and the loose fiber structure is easy to taste.
3. The product has excellent processing technology, good water absorption, oil absorption, moisture retention and anti-oxidation, high rehydration rate, high strength, crisp taste and no bey odor.

【Product Usage】

1. Used for enema (such as sausages, Taiwanese hot dog sausages, sausages, pro-intestines), etc. The addition amount is 15-35% of the meat weight (wet tissue protein), which can replace a part of lean meat;　　
2. It is mixed with fatty meat and minced to make meatballs, tribute balls, chicken breast balls, etc. The taste and texture are better than meatballs;　
3. Dumpling filling, swallow filling, shrimp dumpling filling, pork floss can not only replace lean meat, but also improve the flavor of dumplings and increase the nutritional value of dumplings; 　　
4. It can be cooked together with all kinds of meat, and its taste is the same as that of meat. It provides an ideal dish for people who do not want to eat meat; 　　　　　　
5. Adding to canned meat not only reduces the cost, but also increases the protein content.

【Scope of application】

It is a substitute for meat products, replacing pork and beef, widely used in meat products, fillings, quick-frozen dumplings, ham sausages, Taiwanese hot dogs, sausages, pro-intestines, tribute balls, meatballs, lion heads and other quick-frozen foods and snack foods , Vegetarian food, etc. Meat products using this product have good improvements in toughness, elasticity, moisture retention, and taste, and can reduce production costs.

【Instructions】

1. Soak in 70-80℃ warm water for 5-6 hours
2. Dehydration (spin dry)
3. Use a high-speed beater (1500 rpm) to beat it separately for a few minutes until it is in the drawing state
4. Use common methods to beat the pulp
5. Add 5-15% (ratio to pulp) of the tissue protein that has been beaten into a drawing state in the slurry, and then machine it for two minutes to mix the tissue protein and the slurry evenly.