Cold Pressed Peanut Oil Organic Cold Pressed Peanut Oil Cold Pressed Peanut Germ Oil Peanut Protein Powder Peanut Textured Protein Peanut Protein Meat

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.

  • Peanut Textured Protein

  • Peanut Textured Protein

  • Peanut Textured Protein

  • 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。

金丰彩票网址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。

金丰彩票网址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.


金丰彩票网址(4) Application of Peanut Textured Protein in Meat Products

金丰彩票网址Ham sausage, sausage, ham

Technological process

Peanut Textured Protein Rehydration Drying

                      ↓

Selection of raw meat finishing grinding dry pickling chopping irrigation baking boiling finished products                                                           

Peanut Textured Protein Addition

金丰彩票网址Adding 15-20% peanut Textured protein to the original formula


Dumplings, meatballs, stuffing

Technological process

                         Raw meat

                             ↓

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

ProjectIndex
Protein50-60
Fat ≤4
Water content ≤12
Total Colony Number ≤30000
Coliforms ≤30
colourMilky 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

  • 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。

  • 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。。

  • 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 (43% 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

  • High nutrition

    Nutritional ingredients are retained more fully

    金丰彩票网址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.

  • 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.

  • 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

  • Easy-To-Pull Cap

    The arc design is not easy to break, easy to open and save time and effort.

  • Reflux Bottle Mouth

    金丰彩票网址Funnel-shaped subsidence design to prevent remaining oil from retaining bottle mouth

  • Controllable Oil Outlet

    Flow diversion design, pouring oil without gushing, easy control of oil volume

  • Accurate Calibration

    Clear, accurate and scientific control of daily oil consumption

  • Bottle shoulder handle 1.8L

    Cooperate with kitchen basket, not easy to slip when lifting

  • 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。