Search Results for: Swine meat preparations
classification and subsequent extruded of clean, healthy, degreased soy seeds (glycine max (l) merrill). due to its physicochemical characteristics achieved in the texturing process, it achieves a molecular conformation of the proteins similar to the animal muscle, becoming a perfect substitute or meat
extender. it is mainly used in hamburgers, sausages, meat balls, fillings for pastas, canned or frozen products and cereal bars. substitute beef, pork, chicken or fish. prior to its use or during the manufacturing process, it's hydrated approximately times its weight in water (depending on the formulation...
https://www.galpro.com.ar/index.php/en/
classification and subsequent extruded of clean, healthy, degreased soy seeds (glycine max (l) merrill). due to its physicochemical characteristics achieved in the texturing process, it achieves a molecular conformation of the proteins similar to the animal muscle, becoming a perfect substitute or meat
extender. it is mainly used in hamburgers, sausages, meat balls, fillings for pastas, canned or frozen products and cereal bars. substitute beef, pork, chicken or fish. prior to its use or during the manufacturing process, it's hydrated approximately times its weight in water (depending on the formulation...
http://www.galpro.com.ar/index.php/en/