| ≥1 piece | 2650 |
The textured vegetable protein uses a variety of vegetable proteins, and it is produced by high pressure and high temperature, and the tissue is drawn by wire drawing. The product meets the requirements of international food safety, with high nutrient content, all-round silk structure, chewy soft taste, and can completely replace all kinds of animal meat. The product is fat-free and is one of the green health foods.
1. High protein content of plants (50-65%, 4-5 times than meat).
2, no fat (take pork as an example of 28% fat).
3, the product is weakly alkaline, easy to digest, good absorption (meat is acidic, strong acid, not easy to digest, absorb).
4, long shelf life (dry product at normal temperature for 9 months).
5. Low processing cost (direct processing after re-soaking in rehydration).
6, all-round silk structure (more than 100 pieces of shredded meat per square inch than lean meat).
7, low cost (after water absorption and the same water content of meat, 3-8 times lower than the price of meat.
8, the tastes are chewy.
9, food safety is high (all natural plant raw materials, no preservatives, full process high pressure and high temperature treatment).
10, no bean flavor (materials are dislocated, deodorized, degreased).
Protein Textured Soy Protein Textured Soy Protein Textured Soy Protein