Textured soy protein:

1. Product features: high cost performance, low beany smell, brushed fiber structure, used as protein bars and energy bars;

2. Application directions: high and low temperature sausages, quick-frozen grilled sausages, fried products, canned meat, soy products, and leisure energy bars;

3. Functional characteristics: improve the hardness of meat products and enhance the meat-eating feel of meat products;

4. Recommended usage methods: a. Direct addition method: add tissue protein and 3 times water directly to the food system;

b. Full rehydration method: use more than 5 times of water to rehydrate the tissue protein, spin it dry before use. c. Quantitative rehydration method: use 3 times of water to rehydrate the tissue protein, and use it directly after rehydration.