Isolated Soy Protein

Isolated Soy Protein (ISP)Raw Materials:high quanlity Non-GMO soy beanIngredients:high quality low-temperature defatted soybean flakesApplication:high-temperature meat products,minced ham sausages,emulsified sausages and kneaded productsUsage:-make protein,water and oil/fat into gel pro ratio of 1:4:4-put protein into ingredients in the ratio3-5% and tumble together-for kneaded products,protein powder can be added directly and tumbled together with other supplementary materials-for high-temperature ham,hydreate protein with cold water first,then add it together with aniaml fatTechnical indexes:Crude Protein(dry basis):90% minMoisture:7% maxPH:7.0±0.5Ash:6% maxFat:1% maxTotal plate count:30000cfu/g maxColiform(MPN/100g):negativeGel value:1800g minStorage:-keep away from rain and humidity during transportation and storage ,forbidden to pack or store together with odorants-best temperature for storage is below25°C,keep ventilation and dryness