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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Old 02-06-2008, 11:43 PM posted to rec.food.preserving
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Default 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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Old 04-06-2008, 04:36 AM posted to rec.food.preserving
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Default 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.

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