A soy protein: Features: high protein content, cholesterol-free, elastic fiber structure, with a sense of real meat to chew, fine uniform protein body, good price. Is an alternative to meat proteins in meat and vegetarian products in the best products. II: Physical and chemical composition of protein content: ≥ 50-70% Ash: ≤ 6.5% Moisture: ≤ 6% fat: ≤ 1% of colonies: ≤ 30000 cfu / g Pathogens: not detected three: The long-term use to provide high LTMP technical support to help companies to provide information on market developments. Tissue protein before use to allow tissue protein absorption softens sufficiently after absorbing completely softened tissue protein, and the filaments exhibit meat texture. (1) rehydration: vegetable protein tissue soaked in water until softened (there is no hard-core), soaked in water for about 30 minutes at room temperature to allow sufficient absorbent tissue protein. (2) Dehydration: The proteins in the soft tissue in a uniform dehydration placed off excess water in a first stage of dehydration can be used to produce minute rinse with water to help reduce tissue protein beany flavor. After dehydration of tissue protein by weight of the dry weight of about 3 times. That one kilogram of tissue protein dehydration after rehydration to 3 kg. (3) If in order to simplify the process, the available tissue protein: water = 1:2 immersion (to which no hard-core), the use of alternative raw meat directly, or you can use tissue protein debris state added directly to use. IV: Applications (1) Vegetarian: Plant tissue protein product with excellent structure and organization of real meat fibers, ideal for all types of senior vegetarian imitation meat processing, such as ham, vegetarian chicken, vegetarian fish, vegetarian burgers, vegetarian hot dogs, vegetarian tea goose, prime steaks, prime floss and so on. (2) Meat: ① in meat applications, can achieve enhanced sensuality, reduce costs and improve the protein content of the purpose of the product. As used in ham, Taiwan hot dogs, sausage, kiss sausage, meatballs, meatballs, etc.; ② Taiwan Sausage in the extensive use of tissue protein, add the amount is generally around 10-50%. (3) snack foods: beef jerky for such imitation, restructuring beef, meat and vegetables, floss and other snack foods are also an excellent choice. (4) Food Food: Plant tissue protein products can be rehydrated conditioning instead of part of the production of meat dishes or use, it can be fed directly canteens, catering companies, restaurants and other purchase.