A soybean protein, soy protein indicators Specifications: 1 * 20 kg Product Shape: tablets, granules, cubes, cylinders, filamentous. Color: light yellow protein content: ≥ 50% two dry basis, the use of soy protein in scope: soy protein suitable for stuffing dumplings, buns and a variety of balls, intestinal type products. The amount of size: 5-60% filling. Cook method: bubble with potable water for 10-20 minutes, drain and reserve, a pound of dry goods can cook about 2.6 pounds. Add Method: The tissue protein and meat stir together, add the proportion of spices, vegetables, cold meat and other ingredients can be added according to the amount of different situations. Third, the FDA's features: 1, comprehensive nutrition: long-term consumption of the product, not only can soften blood vessels, preventing three high body weight loss and improve children's intelligence, but also can reduce cholesterol, improve immunity. 2, lower costs: reduced according to the different costs of different dosage level. 3, good taste: there is a reasonable plant fiber structure, should taste the cool, rich taste. Soy protein: soy protein is high temperature and pressure and isolated soy protein concentrate protein by extrusion, extruder processing is made with good water absorption, Paul oily and fibrous structure, taste like meat, is a kind of ideal high-protein meat additives. In meat applications, reduce processing costs, improve product protein content, so that it has a higher nutritional value; After soaking, made of various shapes fried, boiled, fried vegetarian meat and other food flavors . Recommended dosage is: crushing meat products can be added 3% -8% of tissue proteins. Vegetarian meat products may be appropriate. Product index Items Index Moisture (%) ≤ 10 protein (%) ≥ 48-80 fat (%) ≤ 1.5 Crude fiber (%) ≤ 5.0 Ash (%) ≤ 7.0 total number of bacteria, a / g ≤ 30000 Coliform months / 100g ≤ 40 pathogen-free