Textured Vegetable Protein (TVP) SHM03- minced, caramel colored
Textured Vegetable Protein (TVP) FK03-flake
also known as Textured Soy Protein (TSP) or Texturised Vegetable Protein, is a meat substitute made from
Non GMO soybean, after peeling, defatting, comminuting, extrusion, puffing, then gained after treated
under high temperature and pressure. It is purely natural vegetable products without cholesterol or any
other additives. The protein content is more than 50%, and it has good water absorption, oil preserving
and fibrous structure. Tasting like meat, it is an ideal high protein ingredient for meat products.
- boiled dumplings, sausages, meat balls, stuffing food, seasoning paste, vegetarian products,
convenience or instant food.
- Colored TVP can be processed as mimesis of beef, chicken, ham, seasoned sausages, fish etc.
Crude Protein(dry basis) % ≥50
Crude Fiber (dry basis) % ≤3.5
Weight(g/L) 1 5 0-----4 5 0
This product has high content of protein, good quality, low fat, without cholesterol, easy to be absorbed
by human being. It has excellent texturised structure and water absorption, extensive used as filling in
food industries, and delicacy on family tables. It has certain function of diet therapy for
arteriosclerosis, diabetes and cardiovascular diseases.
- in dumplings and sausages:
added quantity of TVP can be 15-20% (wet basis) of meat stuffing, i.e. 15-20 kg (wet basis) of TVP added
to 100 kg of meat; added quantity of TVP can be 20-30% (wet basis) of vegetarian stuffing. If used in
vegetarian stuffing, according to actual need, fried with vegetable oil then mix together will be more
soak certain amount of TVP (dry basis) into warm water (±50°C) for 20 to 30 minutes, fish them out,
wash 1 or 2 times by clean water, swing off the water to get them dry, then it is ready to be used.
Put the rehydrated TVP (if big granules or flakes, must be minced in tumbler or meat grinder) together
with meat stuffing into the stuffing mixer, then put into seasoning, salt, cooking liquor and other
supplementary materials and stir them up.
Suggestion: in order not to influence the flavor of products, please add half of the dosage for the 1st
time, then increase the quantities according to test results.
- in vegetarian food
make vegetarian good directly using TVP;
TVP of streaky or flake after absorbing water, marinate in broth, stir after adding salt and other
seasoning, and string together as meat. They can be roasted or electrical roasted, deep-fried then put
into fractional packages to make instant food of different flavors.