What is ground soy (textured soy protein)?

Textured soy protein can be ground or cubed depending on its structure. It is a natural and additive-free plant-based product obtained by removing the hulls and oil from non-GMO soybeans, then applying a series of special processes to soy flour, which contains 52 protein, and then compressing it under pressure and heat to give it a plant-based meat texture.

Uses

Soy mince is preferred and its use is increasing worldwide due to its properties such as not altering the taste or color of the product it is added to, its ability to enhance the flavor of the product used, its high protein and fiber content, its affordability, and its health benefits as a plant-based protein source, as shown in numerous studies. It is the most commonly used protein source in diets and vegetarian diets due to its cholesterol and fat-free nature. It is also an indispensable product in athletes' nutrition due to its high protein and amino acid content.

It is widely used in the salami, sausage, and sucuk sectors, in ready-made food manufacturers, and in manti production both globally and in our country. Soy mince, which contains 10 protein, is available in its natural color or meat-colored, in granulated and chunked form, and can be used in all dishes containing red and white meat. It can be mixed with ground beef or lamb in certain proportions (recommended amount: 700 grams of meat 300 grams of prepared soaked soy minced meat) in many dishes, including karniyarik, spinach, chickpeas, beans, dolma, menemen, pasta sauce, all meatball varieties, pide, lahmacun, manti börek, hamburgers, and soups. It can also be used as a direct meat substitute in vegetarian dishes, using only soy minced meat.

How to use:

1 3 ratio (300 grams of water is added to 100 grams of Soyflex soy) 15-20 min. After resting and squeezing out excess water, the granulated soybean mince is ready. It can be mixed with ground beef or lamb in the desired proportions or used on its own in vegetarian dishes.

Soya kiymasi ( teksture soya proteini) nedir?

Teksture soya proteini yapisina göre kiyma veya kusbasi seklinde olabilir. Gdo'suz soya fasulyesinin kabugu ve yagi alindiktan sonra 52 oranda protein içeren soya ununa bir dizi özel islemler uygulanarak, basinç ve sicaklik altinda sikistirilip bitkisel et dokusu kazandirilmasi ile elde edilen dogal ve katkisiz bitkisel bir üründür.

Kullanim yerleri

Soya kiymasinin özelligi içine katildigi ürünün tadini, rengini degistirmemesi, kullanilan ürünün tadini almasi ürünün , yüksek protein ve lif içermesi, ekonomik olmasi ve bir çok arastirmada sagliga faydali bitkisel bir protein kaynagi olmasi , nedeniyle tercih edilmekte ve tüm dünyada her geçen gün kullanimi artmaktadir. Kolestrol ve yagsiz olmasi nedeniyle diyet ve vejeteryan beslenmede en çok kullanilan protein kaynagidir. Ayrica yüksek protein ve amino asit miktarlari nedeniyle sporcu beslenmelerinde vazgecilmez ürünlerin basinda gelmektedir.

Dünyada ve ülkemizde salam,sosis,sucuk sektöründe, hazir yemek üreticisi firmalarinda ve manti üretiminde yogun olarak kullanilmaktadir. R protein içeren, kendi dogal renginde veya et renginde, granül ve parça et halinde olan soya kiymasini kirmizi ve beyaz etin kullanildigi tüm yemeklerinizde kullanabilir. Karniyarik, ispanak, nohut, kuru fasulye, dolma, menemen, makarna sosu, bütün köfte çesitleri, pide, lahmacun, manti börek, hamburger ve çorbalara kadar pek çok yemek çesidinde istege göre belli oranlarda ( önerilen miktar 700 gram et 300 gram hazirlanan islatilmis soya kiymasi) dana veya kuzu kiymasi ile karistirilarak tüketildigi gibi vejeteryan yemeklerinde sadece soya kiymasi olarak dogrudan et yerinede kullanilabilir.

Nasil kullanilir:

1 3 oraninda( 100 g. Soyfleks soyaya 300 g. Su ilave edilir.)15-20 dk. Bekletilir ve fazla su sikildiktan sonra hazir hale gelen granur soya kiymasi , istenilen oranda dana veya kuzu kiymasi ile karistirildigi gibi vejeteryan yemeklerinde tek basinada kullanilabilir.