2022年第一個(gè)月，素蓮食品取得新品研發(fā)開(kāi)門(mén)紅，成功利用植物蛋白組織結(jié)構(gòu)和動(dòng)物蛋白的特性與風(fēng)味研發(fā)出雙蛋白牛肉餅。該雙蛋白牛肉餅混合了植物蛋白和動(dòng)物蛋白的原料，具有100%牛肉原料制作的牛肉餅類(lèi)似的口感，顆顆“肉”粒彈性十足、咀嚼感強(qiáng)烈、汁水和脂肪感充沛、風(fēng)味和回味沒(méi)有一點(diǎn)植物蛋白的豆腥味，口腔中滿(mǎn)滿(mǎn)的肉質(zhì)鮮味，而且性?xún)r(jià)比優(yōu)勢(shì)巨大；該雙蛋白牛肉餅每100克混合蛋白含量為22克，高于每100克牛肉20克的蛋白含量，在烹飪應(yīng)用上和牛肉餅一樣。由于素蓮食品生產(chǎn)線只生產(chǎn)植物蛋白產(chǎn)品，因此該產(chǎn)品將會(huì)與肉制品生產(chǎn)企業(yè)合作，充分利用肉制品企業(yè)的生產(chǎn)線進(jìn)行量產(chǎn)，以滿(mǎn)足更多消費(fèi)者不同的需求。
In the first month of 2022, Sulian Food, got off to a good start in new product development, successfully developing two-protein beef patties by utilizing the tissue structure of plant protein and the characteristics and flavor of animal protein. The two-protein beef patty is a mixture of plant and animal protein ingredients and has a similar taste to a 100% beef Patty with strong chewing feeling, fatty, juicy, no beany flavor, rich meat freshness, and cost-effective. The two-protein Patty has 22g of mixed protein per 100g higher than the 20g of protein per 100g of beef, and with the same cooking applications as a beef patty. Since Sulian Food production line only produces plant protein products, the product will cooperate with meat production enterprises to make full use of their production line for mass production to meet the different needs of more consumers.
素蓮食品秉承「科技創(chuàng)新蛋白」理念，致力于植物蛋白生物技術(shù)的創(chuàng)新與突破，以通過(guò)植物蛋白來(lái)改善亞健康的飲食結(jié)構(gòu)為宗旨。我們以科技為手段，植物蛋白為基礎(chǔ)，打造健康膳食，研發(fā)并生產(chǎn)真正有生命力可持續(xù)的有益食物。
Sulian Food adhering to the concept of “scientific and technological innovation protein”, is committed to the innovation and breakthrough of plant protein biotechnology, with the purpose of improving sub-healthy diet structure through plant protein. We take science and technology to create a healthy diet, researching and producing healthy foods that are truly alive and sustainable.
