As one of the important inventions in the food industry, plant pulling protein is a fibrous plant protein with a texture similar to that of muscle fiber, which is produced and processed by a special process of plant protein production.

Plant drawing protein is mainly classified according to its structural organization, there are coarse filament type, fine filament type, soft filament type, hard filament type, slippery filament, astringent filament, etc. According to the different filament structure and filament tension strength, there are a variety of combinations of application of plant drawing protein can be made out of ham sausage, meat stuffing, beef jerky and canned goods, and so on.

The advantages of its own specific performance: to give the product meat texture; alternative meat products and reduce the cost, improve its use of cost-effective; good taste improvement; juice flow inhibition effect; heat shrinkage inhibition effect; grease flow inhibition effect; fiber formation effect; tissue formation synergistic effect, and so on. The food made from it is basically no different from ordinary meat food in terms of taste. However, the price of plant pulling protein is only equivalent to 1/5 of lean pork, but the protein content is equivalent to 2-3 times of fish, meat and eggs.

Characteristics of Plant Pulled Protein

Plant drawn protein is a kind of protein with muscle fiber structure, with good chewing feeling and rich nutritional value, its protein content is about 60%-90%, which is more than 3 times that of pork, more than 4 times that of egg, more than 16 times that of milk, and the product is stable and good in appearance, and does not contain cholesterol.

1.1 Water absorption

The water absorption of plant pulling protein, also known as rehydration, refers to its ability to adsorb water when immersed in water, which is closely related to the temperature of rehydration, the nature and size of plant pulling protein.

The water absorption rate is the ratio of the weight after rehydration to the dry weight of the sample, the rehydration temperature is generally 30-50 ℃, rehydration time 10-20min, rehydration immersion until the surface is fully absorbed and no hard lumps inside. Water absorption rate is generally in the range of 250% -350%, that is, 1kg of plant drawing protein rehydrated weight of about 2.5-3.5kg.

1.2 Silkiness
Plant pulling protein has a similar muscle fiber structure, and fiber stripes clear and delicate, smooth surface, the internal fiber filaments neat, take a certain amount of plant pulling protein (dry base), rehydrated, fished out and drained, put into the splitter into silk, according to the different areas of application can be split into different lengths of thick and thin fibers, the splitter time is generally 30-60s.

1.3 Water retention
Water retention refers to the ability of plant pulling protein to keep water during processing, water retention is related to PH, ionic strength and temperature. When the PH is greater than 4, its water retention with PH increases and enhances, take a certain amount of plant drawing protein rehydrated and mixed with seasoning, placed in a pre-weighed centrifuge tube, gradually add water to the sample was slurry without water precipitation until, weigh into the centrifuge (3000r/m) centrifugation for 5min, pour out the supernatant and weigh the liquid added by the plant drawing protein retained by the portion of water retention, expressed as g / 100g, water retention is generally used in g / 100g, the water retention is generally used to maintain water, the water retention is generally used to retain water. 100g, water retention is generally in the range of 200-300.

1.4 Emulsification
Emulsification refers to the ability of plant pulling protein to be adsorbed after silk formation and mixing with water and oil, put the sample 10g into the chopper after rehydration and dismantling the silk, chopping at low speed, keep adding 50ml of soybean oil, chopping for 3min and then put it into the centrifuge 500r/min centrifugation for 5min, determine the amount of separated oil, the more water is separated, the worse the emulsification is, and the emulsification is generally 30-50ml.

Application of pulling protein

2.1 Application in sausage, ham and salami
As the plant drawing protein has filamentation, good water and oil absorption, its fiber filaments of strong tension, good elasticity, applied to meat products, reduce the loss of water in the processing of meat products and fat overflow, the product is not greasy, so that the elasticity of the product and the meat sense increased, and increase the protein content of the product, the quality has been improved, in the production of sausage, ham, salami and other meat products can be replaced by 5%- 25% of lean meat.

For example, in the red sausage instead of 20% of the application of lean meat: the cured lean meat with a net plate aperture of 0.2-0.3cm of the meat grinder, add pre-treated plant pulling protein, add other ingredients mixing, and then add the fat diced and mix it well can be sausage.

In the production of red sausage by adding plant pull silk protein to replace part of the lean meat, while reducing production costs, increase the elasticity of the red sausage, increase the chewiness, improve the protein content of the red sausage, enhance the nutritional value of the product.

2.2 Application of plant pulling protein in vegetarian meat floss
With plant lasagna protein as the main raw material for the production of meat floss, the first plant lasagna protein rehydrated, add soy sauce, spices, salt and other seasonings, steaming for 20min, it will be fished out and drained, put into the stir-frying pine machine, and then add pea flour and other auxiliary materials to stir-fry until the pine can be made. As the powder particles and meat fibers adsorbed together, its properties are basically similar to before adding powder.

2.3 Application in frozen food
Plant pulling protein can enhance the elasticity and texture of meatballs, applying it to chicken balls, fish balls, shrimp balls to reduce the amount of meat added, and processed with other auxiliary materials into a high-protein, low-fat, low cholesterol food, and to reduce the loss of the products in the process.

For example, in the application of fish balls, the pre-treated plant pulling protein into silk, and then mixed with spices and so on, marinated for 30min, added to the beater, add minced fish, egg whites and other high-speed beating until the minced meat is uniform, followed by molding, steaming, cooling, packaging can be.

Pulled protein can replace 10%-15% of fish meat in the production of cuttlefish balls, and the appearance, texture and flavor of the fish balls do not see any obvious difference with whole fish meatballs.

2.4 Application in stuffing foods
Plant pulling protein can be fused with the muscle fibers of meat, which helps the filling to hold together, increase the water holding capacity, increase the taste and nutrition, and reduce production costs.

Such as in the dumpling filling, first of all, the plant pull silk protein pretreatment into silk, and soy sauce, salt, spices mixed evenly after 30min, and meat mixed evenly, add vegetables, fat and other seasonings can be mixed filling.

Plant pulling protein has a muscle fiber structure, used in the filling, after steaming can maintain the fullness of the filling dough, in the dumpling filling can replace 10%-35% of the lean meat, can reduce the production cost of about 15%.

2.5 Application in leisure convenience food
The application of plant pulling protein in casual convenience food can be made with chicken flavor, beef flavor, seafood flavor and other flavors of convenience food, not only sensory satisfaction to people, but also provide a high-quality protein source. Such as directly processed into beef grains, grilled meat, spicy meat skewers, applied to instant noodle seasoning packets.

2.6 Application in seasoning sauce and dishes
Plant pulling protein rehydration treatment, can be applied to a variety of sauces, such as beef sauce, seafood sauce, etc., can improve the texture of the sauce, taste, increase adhesion, improve nutritional value, reduce costs.

Together with various seasonings, it can be used to make a variety of cold dishes and veggie assortment, and it can also be used with meat to make a variety of dishes with various flavors, together with a variety of vegetables and condiments.