Protein đậu nành Opttema F-03 kết cấu

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Ingredienty. Razvitie

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"Textured soy protein "Optema" F-03 - a product of extrusion of soybean meal having a porous structure, which allows to bind and hold more moisture. Recreates the texture of the most valuable foods is meat, fish, mushrooms, depending on the range of flavor and aromatic additives; can be used as food raw materials for the partial replacement (15 to 30%) raw meat, and also as a standalone course. Soy T. S. p has a high content of protein, valuable amino acid composition that does not contain saturated fats and cholesterol, thus reducing the risk of cardiovascular disease. In soybeans a lot of mineral substances, it is relatively rich in phosphorus, calcium, potassium, magnesium, iron, manganese and copper. In addition, it contains significant amounts of vitamins. Quality characteristics: Indicators:Characteristics and norms: Appearance. Granulation (forms):the form of flakes (flakes), the product has a porous structure Odor and taste:characteristic for a given product, without foreign tastes and odors Color:from light cream to cream The size of the main fractions, mm:from 2 to 5 The contents of the main fractions of the total mass of the product, not less, %:70 Hydration (water holding capacity), parts water to 1 part product, at least:3 Mass fraction of moisture, %, not more 10,0 Mass fraction of protein, %, not less:48,0 (actual 52,0-54,0) Mass fraction of fat, % not more 1,0 Nutritional value per 100 g of product:protein - 48 g, fat - 1 g, carbohydrates 30 g Energy value per 100 g of product:kcal 321,0 Safety indicators: microbiological indicators, the content of toxic elements, mycotoxins, pesticides corresponds to the ""Uniform sanitary and epidemiological and hygienic requirements for goods subject to sanitary and epidemiological supervision (control)"" approved by decision of customs Union Commission №299 from 28.05.2010 and the requirements of SanPiN 2.3.2.1078-01 (ADJ. 1, ind. 1.9.1, 1.9.1.4). Made from non-genetically modified ingredients! Benefits. In the industrial production of foodstuffs, when using protein products derived during the processing of soy beans, achieved the following main effects: increases the nutritional and biological value; high economic effect, because it reduces the cost of the product and reduced production losses. Soy protein is often unfairly criticized, saying that it gives a bad taste and creates a poor structure of the final product. This problem may occur if soy protein is used incorrectly or in too high concentrations. When protein is used properly, the negative impact on the taste or structure of the product can hardly arise. In fact, soy proteins are usually enriched product. Scope. Hydrated protein "Optema" F-03 replaces raw materials such as high quality (the meat of the highest and first grade) and low (meat scraps, fat, viscera). Application: chopped semi-finished products (cutlets, meatballs, stuffings, etc.); meat products in pastry (dumplings, manti, khinkali, etc.); canned with chopped meat; meat and cereal canned food (stuffed cabbage, stuffed peppers, cereal, meat, etc.); sausages (smoked, boiled-smoked, cooked sausages); can be used in home cooking as a separate dishes, steaks, meat stews, etc. Methods of cooking:* recommended application rate: 15 - 30 % (gidratirovannom) Hydration: Determining the cost of various soy proteins, it is important to keep in mind the cost per kg of the hydrated product. It is important to remember that the product with the lowest cost dry doesn't always mean the lowest value in gidratirovannom. It's important to consider the functionality of the protein, not its cost. If you use soy proteins, it is necessary that the structure includes sufficient water for complete dissolution of the protein. Insufficient hydrating results in the loss of structures, destruction of the emulsion and reduce the absorbing capacity of soy protein. In turn, the excess hydrating reduces the gel strength of the final product. Soya protein textured "Optema" F-03 must be pre-hydrated. On one part of protein you need to add three parts of cold water and soaking for 15-20 minutes. During this time absorbed all the moisture, with the result that from each kilogram textured protein (meat), get 4 kg of plant mass that replaces meat, fish or other raw materials. If the hydrated textured soy products use warm water, the time of hydration is reduced (compared to hydration with cold water). Norma bookmark: The amount of added hydrated protein may be in the range of 15-30% and more, depending on the quality of raw meat and the desires of the manufacturer. Along with a hydrated protein, which replaces part of the meat (fish, mushrooms) in the product, in the product as an emulsifier and stabilizer systems can be used soy mixture "Analgetics 25 or Analgetics 50" in quantity, depending on the type of the manufactured product and quality of raw materials used. Method of preparation: Prior to the preparation of minced meat must be pre-hydration soy protein. Hydrated protein is then ground in a cutter to the size of granules decreased to about 2-3 mm. If there is no cutter, mince, you can mince with a diameter grating 3 mm or use at all without pretreatment, by placing into the mixer directly after hydration. For the manufacture of cooked, boiled-smoked sausages, sometimes smoked sausages, semi-finished meat chopped, minced in a cutter of soy protein can be made in the form of soy slurry. For the preparation of soy slurries hydrated protein is placed in the bowl cutter and milled for 2-3 minutes, then make a soy blend "Analgetics 50", extra water (one part "Analgetics 50" four parts of water) and butterwoth until a homogeneous consistency. The prepared dispersion (gel) or a suspension with "50 Analgetics" it is desirable to use within 2-3 hours. *Note: this method of cooking is recommended and may vary depending on the manufactured products, the composition (formulation) and production method (methods of comminution, mixing, heat treatment parameters, etc.). Manufacturer and country of origin: LLC "Ingredients. Development", Russia. THAT 9146-009-58897992-06 Packing: The product is Packed in multilayer paper bags with a net weight of 18 kg. - order paper bags can be stacked on pallets and stretch wrapped with stretch film for maximum protection. Storage: Storage:in a clean well ventilated areas, not infected by pests of grain stocks, at a temperature not higher than 20C and relative humidity not more than 75%. Avoid direct ingress of moisture on the product. Shelf life:12 months from date of manufacture. Brand: Ingredients. Development Country of origin: Russia" Min. 18 tons Price ,85$/kg FOB Saint-Petersburg

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