Nutritional value of protein meat and its production

Vegetarian meat (vegetarianmeat)Also known as artificial meat and protein meat, it refers to a vegetarian diet with a flavor and tissue taste similar to meat. (vegetarianfood)，Usually plant protein (Soy protein, peanut protein, wheat gluten, etc. )As the main raw material, a tissue taste similar to meat is formed through hot processing including modern food processing processes such as extrusion and cooking, and a flavor similar to meat is formed through Maillard reaction or the addition of meat flavor flavor.Because the fibers are heated and puffed, the fibrous structure is similar to lean meat and the taste is similar to meat, and the product tastes similar to meat-like tissue structure and toughness. In addition, the addition of Beijing Bobang natural meat extract or reaction flavor gives natural meat flavor and aroma, making the product more realistic in terms of color, fragrance, taste and shape, so it is usually called vegetarian meat.

Vegetarian meat has high nutritional value and is rich in protein. The protein content is 4-8 times that of cereals and twice that of meat. It is rich in unsaturated fatty acids, calcium, potassium and other minerals and a variety of vitamins.As a high-quality plant protein, it is easy to digest and absorb, rich in cellulose, and contains 18 amino acids. Among them, the eight amino acids that the human body must not synthesize themselves are particularly high, and the proportion is appropriate, which meets the physiological needs of the human body, and is the source of human life.Long-term consumption of vegetarian meat food can reduce blood vessel cholesterol and enhance disease resistance. Therefore, vegetarian meat made of various proteins can be called a healthy food and is known as a food.

Vegetarian meat replaces traditional, greasy, fishy pork and poultry meat.It has a good edible health care effect on hypertension, diabetes, cardiovascular disease, obesity, etc. 2024-02-05 02:15