组织蛋白

Introduction
Textured Vegetable Protein(TVP) also known as Textured Soy Protein or Texturised Vegetable Protein, is a meat alternative made from NON-GMO soybean 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.

Application:
- 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.

Specifications:
odor: Normal, the inherent odor of TSP.
Crude protein( dray basis) %min 50
Hydration %min 240
Moisture % max 10
Water abosoption %min 300
Weight by volume(g/l) 150-450
fat(dry basis)% max 1
Total plate count(cfu per gram) less than 20000
E-coli.(cfu per 100 grams) negative
Salmonella(cfu per gram) negative

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