Peanut Textured Protein
Protein content is high and contains essential amino acids for human body.
Delicate texture, elastic fiber structure.
White color, fragrance and low fat.
Rehydration is rapid, only a few minutes to complete rehydration, shorten the treatment time.
High water retention rate.
The main raw material is peanut protein with less inflation factor.
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Peanut Textured Protein
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Peanut Textured Protein
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Peanut Textured Protein
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Peanut Textured Protein
Peanut Textured protein peanut meat
"Changshou peanut Textured(drawing) protein is a kind of plant protein product, which is made of peanut protein powder as the main raw material, water, soybean, wheat protein and other auxiliary materials through special extrusion and hydration mixing process. This product does not contain chemical additives, tastes light and contains more than 50% protein. It has unique fibrous structure, excellent texture and toughness, good water absorption, oil absorption and quick rehydration. It is a new type of high-quality vegetable protein product. This product contains peculiar nutritive value and flavor of peanut protein, and does not contain cholesterol and any additives. Its protein content is over 50%, low in fat and easy to be absorbed by human body. The expanded peanut protein has good histochemical structure and water absorption characteristics, and its taste is similar to meat. Adding to meat products can increase the flavor and function of meat products and protein content. It is an ideal additive for high protein meat products.
Peanut textured protein has good water retention, can maintain the moisture and juice of meat products, protect the taste and flavor of meat products; Peanut textured protein also has good emulsification, can maintain the water, flavor and sugar of food by its colloidal structure, making the product more flexible. In addition, the function of peanut protein, such as water absorption, gelation and oil absorption, plays an important role in improving product quality and so on.
Peanut textured protein has good water retention, can maintain the moisture and juice of meat products, protect the taste and flavor of meat products; Peanut textured protein also has good emulsification, can maintain the water, flavor and sugar of food by its colloidal structure, making the product more flexible. In addition, the function of peanut protein, such as water absorption, gelation and oil absorption, plays an important role in improving product quality and so on.
Product Characteristics
Protein content is high and contains essential amino acids for human body.
Delicate texture, elastic fiber structure.
White color, fragrance and low fat.
Rehydration is rapid, only a few minutes to complete rehydration, shorten the treatment time.
High water retention rate.
The main raw material is peanut protein with less inflation factor.
Application of Peanut Textured Protein
Peanut Textured protein is mainly used in ready-to-eat, leisure, spicy food, meat products, quick-frozen food (stuffing, pills), vegetarian food and pet food, which can effectively improve product quality and reduce costs; it can also be directly household cuisine, easy to use.
(1) Leisure food
Peanut protein has excellent fibrous filament structure, strong chewing and delicate taste. It can be used to make beef preserved beans, hand-torn vegetable meat and other leisure spicy food with its good water absorption and oil absorption.
Technological process
Peanut Textured Protein Rehydration Drying Seasoning Refining Finished Products
(2) Baking and confectionery food
The unique flavor of peanut protein and its fragrance and crispness can be used to make Star Cup and cereal chocolate products.
(3) Pet food
The undigested sugar, raffinose and stachyose content of peanut protein is low, so pets will not produce abdominal distension and belching reaction after eating soybean protein. Pets do not experience flatulence and diarrhea after eating foods containing peanut protein. The inherent peanut fragrance of peanut protein makes pets more willing to accept its taste.
(4) Application of Peanut Textured Protein in Meat Products
Ham sausage, sausage, ham
Technological process
Peanut Textured Protein Rehydration Drying
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Selection of raw meat finishing grinding dry pickling chopping irrigation baking boiling finished products
Peanut Textured Protein Addition
Adding 15-20% peanut Textured protein to the original formula
Dumplings, meatballs, stuffing
Technological process
Raw meat
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Peanut Textured Protein rehydration drying crushing seasoning refining finished products
Peanut Textured Protein Addition
Adding 15-20% peanut Textured protein to the original formula
(5) Application of Peanut Textured Protein in Vegetarian Products
Vegetarian ham
Technological process
Peanut Textured Protein Rehydration Drying
Grinding Dry pickling Chopping Irrigation Baking Cooking Finished Products
Peanut Textured Protein Addition
Adding 20-30% peanut Textured protein to the original formula
Product Indicators
| Project | Index |
| Protein | 50-60 |
| Fat | ≤4 |
| Water content | ≤12 |
| Total Colony Number | ≤30000 |
| Coliforms | ≤30 |
| colour | Milky white or yolk |
Pathfinder
Pioneer of Cold Pressing Oil Technology
Grasp the Core Technology and Lead the Future of the Industry
Changshou Food regards "providing high-quality peanut oil for consumers" as its responsibility, introduces advanced equipment from abroad, and finally successfully develops "the method of low-temperature preparation of original peanut oil and textured protein". It completely overthrows the traditional hot pressing and leaching technology of peanut oil industry, and leads the edible oil into a new era of cold pressing.
Processing Technology of Peanut Oil
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Before the 1990S
Peanut oil is mostly bulk oil, which is difficult to ensure hygiene and quality, and its production technology is on the verge of elimination.
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Early 21st Century
Small package oil gradually replaced bulk oil, and high temperature pressing (120 C or more) technology became the most adopted technology in peanut oil industry and brand.。
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Nowadays
The first cold-pressed peanut oil adopts the national invention patent "low temperature cold-pressed" technology, which opens a new era of peanut oil cold-pressed.
Process Analysis
| Cold pressing and hot pressing of PK | ||
| Indicators | First Fang Cold Pressed Peanut Oil | Traditional Peanut Oil |
| Pressing Technology | Cold pressing (below 60 degrees C) | Hot pressing (120 degree C) |
| Raw Material | Export grade peanut (full grain) | General grade peanut |
| Removal of Red Clothes | There are (sources eliminate aflatoxins) | Nothing |
| Classification and screening of raw materials | Level 5 (higher level) | Level 1-2 (lower level) |
| Nutritional Components | Retaining Peanut Nutrition (83% Unsaturated Fatty Acids) | Partially destroyed |
| Fume concentration | Very low (high smoke point, no pollution) | Higher |
| Multilayer Plant Fiber Filtration | Yes (five floors) | Part |
| Aroma type | Natural peanut fragrance, but not greasy salad | Ripe fragrance |
Product Advantage
Three Product Advantages Benefiting Consumers
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High nutrition
Nutritional ingredients are retained more fully
60°C Low-temperature pressing, higher retention rate of nutrients (monounsaturated fatty acids, polyunsaturated fatty acids, vitamins, minerals); select large peanuts of export grade, full granules, nutrient-rich, eliminate aflatoxin, health and safety is guaranteed.
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To purity
Two Physical Refining and Multilayer Plant Fiber Filtration
Low temperature physical de-red coat, 2 times physical refining, multi-layer plant fiber filtration, natural peanut fragrance.
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Low Soot
Low temperature treatment, not easy to produce lampblack
The whole process of low temperature treatment, peanut cell structure remains intact, less impurities, not easy to produce lampblack.
Six considerate designs
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Easy-To-Pull Cap
The arc design is not easy to break, easy to open and save time and effort.
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Reflux Bottle Mouth
Funnel-shaped subsidence design to prevent remaining oil from retaining bottle mouth
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Controllable Oil Outlet
Flow diversion design, pouring oil without gushing, easy control of oil volume
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Accurate Calibration
Clear, accurate and scientific control of daily oil consumption
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Bottle shoulder handle 1.8L
Cooperate with kitchen basket, not easy to slip when lifting
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Widening handle 4.5L
Widening design holds comfortable hands
Consumer Experience Case
Young urban white-collar Xiaoxin
At first sight, it was attracted by its charming appearance, which was unprecedented transparency and purity. Bright, let people feel good from the beginning.
At first sight, it was attracted by its charming appearance, which was unprecedented transparency and purity. Bright, let people feel good from the beginning.
Its taste is refreshing and refreshing.
It is a good companion for a healthy life - the first workshop of peanut oil.
Career executives, supermothers and all-around housewives
Enjoy delicious food with your family on weekends.
Sweet and sour jellyfish, vegetable salad, fried yellow croaker, fried rape and fried lotus root are all in color, aroma and taste.
The child cried happily, "It's delicious". The lover also laughed and said:
"This dish tastes different from what you did before. It's very fragrant."
I laughed happily, but they didn't know that I had a secret weapon, the first workshop of peanut oil.
Pure and transparent appearance, but its charming exterior.
High nutrition and low lampblack are the most attractive places for me.
It can be salad, fried, cooking oil, that is to say, nutrition and health.
200 g jellyfish is washed and soaked for 4 hours. Cucumbers are shredded and garlic puree is prepared. The jellyfish is boiled in boiling water, washed and cooled, then put in a bowl. Put the cucumber shredded and garlic puree into a bowl filled with jellyfish silk. Add sugar, sauce and fragrant oil in turn. Finally add vinegar and cold pressed peanut oil in the first place. Mix well and serve.
Corn kernels can be cooked in a pot with a spoonful of salt and a little of the first pot of peanut oil. Diced tomatoes, boiled eggs and diced eggs. Put all the ingredients cut into small dices in a big bowl. Add the first dish of peanut oil, salt and black pepper and mix well.
