The addition of soy protein isolate to meat products can not only improve the texture and flavor of the meat products, but also increase the protein content and strengthens the vitamins. Because of its strong function, the dosage can be between 2 and 5% to maintain water retention, ensure fat retention, prevent gravy separation, improve quality and improve taste. The injected protein injection is injected into the meat piece like ham.
Then the meat is processed, the ham yield can be increased by 20%, in the hot pot material product Gongmao, peeing cattle pill, chicken pill, Minnan fragrant meat, sweet and spicy, tempura, flowering intestine, intestines, roasting Intestinal, hot dog sausage, kebab, Chuanxiang chicken, flesh and blood, colonel chicken, Mai Le chicken, Orleans roast duck embryo, conditioning wing root, pickled leg, luncheon meat, sandwich and other meat products processed, soy protein isolate The addition of the product can make the structure of the product more perfect, soy protein isolate and the company's vegetarian meat powder can be added at the same time. Nutrition is more scientific.