Textured soy
Textured soy (also called soy meat and soy schnetzel ; English Textured Vegetable Protein , TVP for short ) is an industrially manufactured meat substitute that is made from defatted soy flour , a by-product of soy oil production. It has been available as a food under the name TVP in Germany since 1968 .
Textured soy is high in protein , low in fat and, like all plant foods, has no cholesterol . It has almost no taste of its own. The preparation is usually carried out by soaking , seasoning and then heating.
Soybeans are ground and mechanically pressed in several pressing operations to a residual fat content of just under five percent. The defatted soy flour is then brought into the desired shape (usually a meat-like shape and texture) in an extruder (“ puffed ”).
It is commercially available in steak, schnetzel, medallion and cube form as well as granules. Among other things, it can be used as an ingredient in sauces ( ragù alla bolognese ), part of fillings (filled peppers , roulades ), and added to stir-fry vegetables and patties .
See also
Individual evidence
- ↑ Dog biscuits in meat form . In: Die Zeit , August 9, 1968.