Automatic Soya Chunks Making Machines

With the development of nutrition science, people are increasingly aware that vegetarianism is good for health. Compared with traditional fast food, vegetarian food is richer in nutrients such as fiber and vitamins, which can reduce the risk of heart disease, stroke, cancer and other diseases, and people pay more attention to health.

The continuous improvement and innovation of vegetarian production technology and the emergence of various vegetarian delicacies have made vegetarian food comparable to traditional meat products in taste and visual effects, attracting more consumers. Therefore, with the continuous improvement of quality of life and environmental awareness, vegetarian products are becoming the first choice of more and more people, and are gradually becoming the mainstream choice of the catering industry.

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Soybean textured protein is a new type of soybean product, also known as textured soybean protein and artificial meat. Soybean textured protein is the conversion of globulin in defatted soybean meal into silk protein and fibrin, and its protein content is greater than 55%.

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Soybean textured protein is a high-quality, complete plant protein with rich amino acid content and high nutritional value. Soy protein can inhibit the reabsorption of cholesterol, thereby reducing the cholesterol concentration in the blood. And it has a potential anti-hypertensive effect. It is the leading protein product on the market.

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Soybean textured protein has good water and oil absorption properties. When added to meat products, it can significantly increase the protein content while increasing their color, aroma and taste.