- Country of manufactureRussia
Soy meat (soy texturate, texturate of soy protein) — tofukasu — the meat substitute made usually from fat - free soyameal. Soy meat — the instant product rich with protein and containing few fats. It is widely used in vegetarian and East Asian cuisines. In English the terms textured vegetable protein (TVP) and textured soy protein (TSP) which are translated literally as "the textured vegetable protein" and "the textured soy protein" are used.
Soy meat is made by method of extrusive cooking of the test from fat - free soyameal or soy meal (so - called white flakes — white flakes) and waters. The received mass of gubkovaty consistence is crushed and then dries. Depending on crushing of the test in the course of production pieces of soy meat can have the different forms and the sizes, for example: forcemeat (granulated), flakes, goulash, chops, pieces of cubic or oblong shape, etc.
The by - product of production of soyaoil can be initial raw materials for production of soy meat.
Ready soy meat contains about 50 - 70% of protein.
The soy meat on structure reminding meat of animals is used in cookeries as its analog or substitute. Before use dried soy meat is subjected by regidration (boil or soak) then the mass of initial product increases by 2 - 5 times.
Preparation is carried out by boiling or soaking in broth (both hot, and cold, usually with addition of seasonings) or marinade. Soy meat absorbs broth or marinade that creates its taste and does it suitable for further culinary processing. Thus, use of soy meat allows to prepare vegetarian and vegansky versions of such dishes as pilaf, macaroni in a naval way, goulash, Chile, and other, traditionally prepared with meat.
Soy meat, as a rule, is on sale in a dry form, and about 1 year has period of storage. The made (regidrirovanny) soy meat can be stored in the refrigerator not longer than three days.
