LANKA SOY SOYA MEAT Chicken Flavor Sri Lanka Best Quality Protein Food 90g

Description

LANKA SOY SOYA MEAT Chicken Flavor Sri Lanka Best Quality Protein Food 90g
Enjoy the authentic Sri Lankan taste of a chicken curry. Just add the sachet of spices with chicken flavor, and enjoy with any main meal!
Textured or texturized vegetable protein (TVP), also known as textured soy protein (TSP), soy meat, or soya chunks is a defatted soy flour product, a by-product of extracting soybean oil. It is often used as a meat analogue or meat extender. It is quick to cook, with a protein content comparable to certain meats.
Manufacturing process
TVP is usually made from high (50%) soy protein, soy flour or concentrate, but can also be made from cottonseed, wheat, and oats. It is extruded into various shapes (chunks, flakes, nuggets, grains, and strips) and sizes, exiting the nozzle while still hot and expanding as it does so. The defatted thermoplastic proteins are heated to 150–200°C, which denatures them into a fibrous, insoluble, porous network that can soak up as much as three times its weight in liquids. As the pressurized molten protein mixture exits the extruder, the sudden drop in pressure causes rapid expansion into a puffy solid that is then dried. As much as 50% protein when dry, TVP can be rehydrated at a 2:1 ratio, which drops the percentage of protein to an approximation of ground meat at 16%. TVP is primarily used as a meat substitute due to its very low cost at less than a third the price of ground beef  and, when cooked together, will help retain more nutrients from the meat by absorbing juices normally lost.
Many TVP producers use hexane to separate soy fat from soy protein, and trace amounts of the solvent are left after manufacturing. But the few rodent studies that have been done suggest it would be almost impossible to get enough hexane from TVP to cause harm. Measured levels of residual hexane in TVP are around 20 parts per million; and rodent studies suggest that a dosage of 5g/kg is the minimum level where adverse effects were observed.
Ingredients
Textured Soya Protein (Defatted):
Defatted High Protein Soya Flour.
Flavor Mix Sachet: Curry Powder, Salt, Sugar, Nature-Identical(Chicken) Flavor, Corn Starch, Yeast Extract, Citric Acid(330).
Method of Preparation
1.Soya in salted hot water for 5 minutes and strain away from the excess water.
2.Wash with cold water and squeeze soya thoroughly.
3.Add flavor mix (flavor mix sachet included in soya packet) and let it maintain 3 minutes.
4.Heat oil (10ml) and temper ground ginger and garlic, rampe , curry leaves, onions and green chilies.
5.Add marinated soya and temper for 3 minutes.
6.Add 1 cup of water (200ml) and add tamarind or tomatoes and simmer for 3 minutes.