Textured Soy Protein comes from
defatted soy flour, which is a by-product of soybean oil, so it is
plentiful in supply. It's also quick to cook and a great source of
vegetable protein without all the fat.
Textured Soy Protein comes in small dry chunks resembling, well,
dried vegetables more than anything, or in a finely-ground form.
It's flavorless, but when you rehydrate it and add your own
flavors, it makes a great protein-filled addition to many dishes
calling for ground meat. Because of its varying texture, it's
versatile, and can take on the texture of many meats. For instance,
it's excellent in chili, tacos, veggie burgers and soups.
With muscle structure, it has better absorbency,
and can defend without cholesterol. It
can be boiled in high temperature with different tastes, or added
into meal product
as stuffing. When it's used to replace meat in stews and soups,
your family will hardly be able to tell the difference and since
you can marinate it in many of the same sauces as meat, it can take
on many of meat's flavors. We have been in researching and
developing TVP/TSP food for almost ten years. We have provided many
processing lines for domestic and overseas clients. We also can
custom-tailor special type extruder according to different
texturized demands from clients.
