Introduction:
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.
Specification:
| Product Product name | KC-NRL-01 |
| Appearance | Light yellow color |
| Protein Content | ≥68% |
| Ash | ≤8% |
| Fat | ≤1% |
| Tatal Plate Count | ≤100000cfu/g |
| Coliform | ≤1.5MPN/g |
| Certification | ISO, HALAL, MUI, HACCP |
| Storage | Cool and Dry place |
| Shelf life | 12 months |
