组织蛋白生产机器
Textured soy protein is made from defatted soybean meal, which is a soybean material with low oil content, so its supply is plentiful. It is a great source of vegetable protein without all the fat. Textured soy protein comes in small dried chunks that are more reminiscent of dried vegetables than anything else, or finely ground. It has no flavor, but when rehydrated and flavors of its own are added, it becomes a great protein complement to many dishes that call for ground meat. Because of its variable texture, it is versatile and can take on the texture of many meats. For example, it is excellent in chili, tacos, veggie burgers and soups. With muscular structure, it has better absorption and can be defended without cholesterol. It can be boiled at high temperature with different flavors, or added in meat products as a filler. When used to replace meat in stews and soups, your family will hardly notice the difference and, because it can be marinated in many of the same sauces as meat, it can take on the flavors of meat.
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