This soy meat product is crafted with a focus on texture, taste, and aroma that are "just like meat."
In addition to a satisfying, meat-like chewiness, it is also "low in cholesterol" and can be enjoyed as a side dish for lunch or dinner immediately after heating.
Ingredients: Onion (domestic), vegetable oil, textured vegetable protein, granular vegetable protein, solid tomato, egg white, tomato paste, sugar, bread crumbs, rich sauce, carrot paste, powdered vegetable protein, prune puree, salt, onion extract, date puree, wine, soy sauce, wheat flour, dairy products (main ingredients), spices, processed cheese, mushroom extract, garlic paste, yeast extract / modified starch, thickener (modified starch), caramel color, seasoning (nucleic acids, etc.), emulsifier, pH adjuster, acidulant, glycine, (includes wheat, egg, milk ingredients, and soybeans)
Country of Origin: Japan
Volume: 600g / (100g x 6 pieces)
Storage Method: Refrigerated (below 10°C)
Shelf Life: 1 year
Nutritional Information: Energy: 227kcal, Protein: 12.6g, Fat: 11.1g, Cholesterol: 2mg, Carbohydrates: 19.1g, Salt equivalent: 2.4g
Various types of soy meat are sold, such as "dried type," "frozen type," "retort type," etc.
In the case of the dry type, it is necessary to rehydrate it in hot water. The refrigerated type requires heating, and the usage varies depending on the type.
Check the usage instructions on the soy meat packaging and try using it.
2. Use a Binder
Minced soy meat has a tendency to fall apart.
Therefore, when making hamburgers, it is necessary to use a binder.
Regular hamburgers use eggs, bread crumbs, and milk as binders, but these cannot be used for vegan recipes.
Instead, use tofu, plant-based milk, or sautéed onions as a binder!
Now that you know the trick to making soy meat hamburgers, let's take a look at the recipe!
| Product # | D-62657 |
|---|---|
| Weight | 1600 g |
| Product package size | 23 x 4 x 34 cm |
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