The use of soy silk protein
The use of soy silk protein
Soybean silk protein is a protein product with a texture similar to muscle fibers, mainly made from high-quality soy protein isolate and processed through special processes. Through hydration in production, it has uniform organizational characteristics and specific organizational structure. Adding 10-20% brushed protein to meat products can replace beef and pork, without affecting product quality and reducing raw material costs. It can also prevent meat shrinkage and increase its nutritional value. Soybean silk protein contains natural antioxidants. Adding silk protein to meat products can provide protection and reduce oxidative rancidity. In recent years, soy protein, as an emerging plant protein, has been widely used in meat products, spicy foods, and snack foods, replacing pork and beef.
1、 Soaking
According to production demand, soak and treat brushed protein in a thawing tank. When soaking, use room temperature water for about 30 minutes. It is required to flip 1-2 times during the soaking process to allow the surface layer of brushed protein particles to fully absorb water. (1. The water temperature is 15-22 ℃; 2. There are no hard lumps when pinched by hand, and each grain is fully absorbent; 3. The water absorption is about 3-4 times.)
2、 Rinsing and dehydration
Take out the soaked silk protein and rinse it with a dehydrator to remove the bean odor (the "rinse dehydration" process can be carried out 2-3 times according to the requirements for removing the bean odor). The dehydrated silk protein has a slightly white color and no bean odor or a light bean odor. When the rehydration rate of dehydrated silk protein is insufficient, add ice water to adjust the rehydration rate before use. (After rinsing and dehydration, there is no obvious bean odor in the brushed protein)
3、 Silk tapping
Method 1 (Recommended): Add the rehydrated brushed protein to a drum beater (with a capacity of 200L or more and a feeding amount of about 50Kg per pot), beating from slow to fast (frequency displayed as 30) for about 3-5 minutes, and disperse the brushed protein particles into filamentous shapes.
Method 2 (optional): Pour the rehydrated silk protein into the chopper, first chop and mix at low speed for a few rounds, then chop the large pieces of silk protein into small pieces, and then chop and mix at medium speed for about 30 seconds, making the particles the size of soybeans. The processed protein appears in a fine filamentous shape (such as being chopped and mixed, in a sheet-like shape of 3-5mm); Excessive processing can cause the shredded protein particles to be crushed, affecting the quality of use
The processed silk protein is added before adding starch in the filling process.
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