Textured vegetable protein

Textured soy ( soy meat and soy also called Schnetzel or in English " Textured Vegetable Protein " short TVP ) is an industrially produced meat substitute that is made ​​from defatted soy flour, a by-product of soybean oil production. It can be cooked very quickly, contains a lot of protein and little fat. Textured soy has almost no taste. The preparation is usually done by soaking, seasoning and heating. Textured soy is a versatile substance that can accept the mouthfeel of many types of meat in various forms. It allows to make vegetarian or vegan versions of many well-known meat dishes.

Soybeans are ground and pressed purely mechanical in several press gears up to just under five percent residual fat content. The defatted soy flour is then extruded ( " Pops " ) in an extruder to its meat-like shape and texture.

His meat-like texture will appeal to many people who refrain in their diet on meat. Textured soy can replace in many forms meat and minced meat: in various sauces ( bolognese sauce ), as part of fillings ( stuffed peppers, meat rolls ), as addition vegetables in pans or in lasagna and meat patties.