Silk protein application 

Pre-treatment of silk protein The general state of silk protein is dry solid (moisture content is about 10%, water activity Aw is about 0.43), and the silk protein must be allowed to absorb water and soften before use. After fully absorbing water, the brushed protein will completely soften and show the texture of fleshy fibers.

(1) Rehydration: Soak the brushed protein in water until soft (no hard core inside). Soaking in production water at normal temperature is enough (the soaking time varies according to different product items, about 20 minutes to 1 hour). For microbial considerations, it is recommended to use clean ice water (0~10℃) for better soaking (about 1 hour) Soak until soft). The soaked silk protein must be used as soon as possible; the unused silk protein after soaking must be stored in an environment of 0~6℃ and used within 48 hours.

(2) Dehydration: Place the soaked silken protein evenly in a dehydrator to remove excess water. A dehydrator with a drum diameter of 70cm and a rotation speed of 1000rmp can dehydrate in about 3 minutes. In the first minute of the dehydration stage, water can be produced to rinse the brushed protein to help remove excess bean flavor. The weight of the dehydrated silk protein is about 3 times the dry weight (depending on the production of different products, the water content of the silk protein can be adjusted). That is, 1 kilogram of silk protein becomes 3 kilograms after rehydration and dehydration.

(3) Dismantling the silk: Break up the dehydrated drawing protein and dismantle the silk. Place the rehydrated and dehydrated silk protein in a fast beater (blunt knife, rotating speed about 500~1000rpm), and beat for about 2~3 minutes. You can also use crushing machines and mixers with a speed of more than 300 rpm to remove the filaments. Or run the chopping machine in reverse direction (blade back) for about 1 minute (cutter speed is about 500~1000rpm). 

The brushed protein products have excellent structure and real meat fiber structure, and are very suitable for the processing of various high-end vegetarian meat-like foods, such as vegetarian ham, vegetarian chicken, vegetarian fish, vegetarian burgers, vegetarian hot dogs, vegetarian tea goose, vegetarian Steak, vegetarian meat floss, etc. The product itself also has good water absorption and oil retention. After appropriate processing technology, it is an ideal high-protein meat product additive. In the application of meat products, it can enhance the meat feel, reduce costs, and increase the protein in the product. content purpose. For example, it can be used in quick-frozen meat products such as minced meat sausage, Western-style ham, meatballs, restructured steaks (chicken chops, pork chops, etc.), fried chicken nuggets, hamburger meat dumplings, steamed buns, meat dumplings, etc.; used in imitation meat, etc. Beef jerky, reconstituted beef cubes, meat and vegetable floss and other snack foods are also excellent choices. The brushed protein product can be rehydrated to prepare dishes or be used as a substitute for some meat products, so it can be directly purchased by canteens, catering companies, restaurants, etc. This product is not only easy to operate, but also advocates a new concept of healthy and nutritious diet. At the same time, it can achieve the effect of reducing costs (less than 1/2 of the cost of lean meat), making it a new trend in food selection.