Soy meat, or soy texturate, is a natural meat substitute made from soy flour. It is high in protein and low in fat. Such meat is widely used in Asian cuisine and in the diet of vegetarians.
Instructions
Step 1
Soy meat is made from a viscous dough that is kneaded with fat-free soy flour and water. Subsequently, the dough is passed through special attachments, due to this, its structure changes. The dough becomes fibrous, which makes it as similar as possible to real meat in structure. In addition, high pressure and temperature cause some biochemical changes in it. The product is brought to readiness by extrusion cooking. At the final stage of production, the meat is dried and packaged.
Step 2
Soy meat comes in the form of goulash, flakes, cubes, chops. It has a neutral taste. Its calorie content is low and is only about 100 calories per 100 g. This meat can be safely ranked as a dietary product.
Step 3
Soy meat contains up to 50-70% of high-quality vegetable protein, which is in no way inferior to animal protein in its properties. The benefits of this meat are evidenced by its rich mineral composition - it contains a sufficient amount of magnesium, calcium, phosphorus, sodium, iron. So, the content of the last trace element in soy is seven times higher than its amount in bread. The composition of soy meat contains vitamins of group B, as well as D and E. Low fat content and a minimum cholesterol content are two more advantages in favor of this product.
Step 4
Before preparing dishes from soy meat, it is first soaked or boiled in plain water. As a result, it replenishes the lost fluid, its fibers swell, increasing in size by 2-3 times. The taste of soy meat will improve if it is boiled in spiced water. Once it regains its volume, it can be cooked like regular meat.
Step 5
Many dishes can be prepared from soy meat, which include ordinary meat - pilaf, schnitzel, azu, cutlets, steak, goulash. It can also be added to vegetable stews, meat salads. A dry semi-finished product is usually stored for one year, and dishes made from soy meat are stored for no longer than three days in the refrigerator.
Step 6
When choosing soy meat, you should carefully study its packaging. You should not buy meat that contains fat-free soy flour. This means that fatty acids have been removed from the product, which are useful. Good soy meat should contain soy concentrate. Such a product is healthy and does not burn in the pan. It is worth being wary if the composition contains chlorides. These supplements can provoke malfunctioning of the immune system and cause an allergic reaction. You should pay attention to the nutritional value: there should be at least 48 g of proteins per 100 g of the product. The more protein, the tastier and healthier the soy meat.
Step 7
It should be borne in mind that with the abuse of soy meat, as well as other soy products, kidney problems may occur, as well as stones in the urinary tract may form. This is due to the fact that soy contains a lot of oxalates (salts of oxalic acid), for this reason, the acid-base balance of urine is disturbed. Many nutritionists do not advise switching from regular meat to soybeans forever, since soy contains less essential acids and vitamins.
