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| Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling. |
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02-06-2008, 11:43 PM
posted to rec.food.preserving
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soy protein
Dus someboddy know the percentage of protein used in soy protein
concentrate, used for making sausages ? Is this the same soy protein you can get in health stores, or is this a different thing ? Thanks irma 
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04-06-2008, 04:36 AM
posted to rec.food.preserving
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soy protein
irma wrote:
Dus someboddy know the percentage of protein used in soy protein concentrate, used for making sausages ? Is this the same soy protein you can get in health stores, or is this a different thing ? Hi, Irma. According to Rytek Kuta's "Great Sausage Recipes and Meat Curing", p. 158, Soy Protein Concentrate has 250% more protein than meat. USDA regulations limit its use to 3.5% per 100 lbs of sausage. I've had the book for almost 25 years and highly recommend it. -- Nick. Support severely wounded and disabled Veterans and their families! I've known US vets who served as far back as the Spanish American War. They are all my heroes! Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ~Semper Fi~
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