Texture protein has granular, block, flake, filamentous and other different forms, showing different shades of yellowish brown, its network structure into a directional arrangement, forming an elastic, tough fiber bundle or layer, so that when eating when similar to meat muscle tissue bite. Typical tissue proteins contain about 60% protein. Industrial production methods are :(1) extrusion. The defatted soybean meal was organized by shearing force formed by extruder. The protein produced by this method, also known as extruded protein, can be used as a base for artificial meat or as an incremental (2) textile for meat products. The soybean protein filamentous fiber, made from soybean protein isolate as raw material and using a manufacturing process similar to rayon, is called spinning protein. Can be used as a high - grade imitation meat products muscle fiber material.
|Product Product name||KC-NRL-01|
|Appearance||Light yellow color|
|Tatal Plate Count||≤100000cfu/g|
|Certification||ISO, HALAL, MUI, HACCP|
|Storage||Cool and Dry place|
|Shelf life||12 months|