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Soybean tissue protein wiredrawing type
It is made of high-quality non-GMO soybeans and processed by peeling, defatting, extrusion, puffing, and high temperature and high pressure. It is widely used in quick-frozen food and meat food processing, and can also be directly processed into various vegetarian and meat-like foods as the main material.
- Commodity name： Soybean tissue protein wiredrawing type
Product Details
soybean tissue protein wiredrawing type
Product introduction:
It is made of high-quality non-GMO soybeans and processed by peeling, defatting, extrusion, puffing, and high temperature and high pressure. It is widely used in quick-frozen food and meat food processing, and can also be directly processed into various vegetarian and meat-like foods as the main material.
Product use:
physical and chemical index
It is widely used in meat products, fish products, convenience foods, snack foods, cold food products and other nutritious foods. It can not only effectively increase the protein content, but also improve the taste of food, reduce costs, and extend shelf life. It has high nutritional value and Market application range.
The quality index conforms to Q/LSS 0003S.
Protein (dry basis,%) ≥ 50
Fat (%) ≤ 1.0
Moisture (%) ≤ 10.0
Ash content (dry basis,%) ≤ 6.0
Crude fiber (dry basis,%) ≤ 3.5
microbial index
Total bacterial count ≤ 30000cfu/g
Coliform ≤ 30MPN/100g
Yeasts and moulds ≤ 100/g
E. coli negative
Salmonella negative
Product Features
It has good water absorption, oil retention and fibrous structure, and the taste is similar to that of meat.
Packaging
CIQ-qualified kraft paper lined plastic bags and packed in a closed sterile packing room constructed according to GMP standards to ensure product quality.
Net weight
20 kg/bag, 25 kg/bag, or as buyer's request.
Transportation and storage
During transportation and storage, it should be rainproof and moisture-proof. It should not be mixed with other flavored items. It should be stored in a cool and dry place. The best temperature should be 25 ℃, and the shelf life should be 12 months.
Key words:
Soybean tissue protein
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