Soy meat - an inexpensive dietary replacement of meat now. Since this product contains a lot of vegetable protein and little fat, it is often recommended for those who want to lose weight and get healthier. One only bad: not everyone knows how to cook a delicious soy meat to make it a worthy substitute for meatballs, goulash or steak conventional meat.

"Meat" soybean

In East Asia, has long been preparing a variety of dishes from soybeans: in ancient times the cook knew how to give soy different tastes and textures. However, in its present form soya meat it appeared only in the XX century, when was invented a method for processing a low-fat soy flour.

Flour dismounts with water, and the resulting viscous mass is subjected to a special treatment in the extruder - the instrument that resembles a meat grinder. Under the influence of high pressure and high temperature soybean mass changes the structure becomes fibrous and porous, like a sponge. Depending on whether the nozzle on the extruder used, changing the shape of the products - obtain bean beef, small pieces of "meat" or larger pieces. Finished products are dried and packaged.

In dry soy meat (also known as textured soy or textured soy protein) can contain up to seventy percent of the protein. Before the use of soy texturate soaked in water, broth or marinade: thanks to the spongy structure of the product is very good moisture absorption. For this quality soya meat Soy meat: benefit or harm   very fond of, for example, manufacturers of sausage and other delicacies: this supplement helps to increase the weight of the product, while reducing its cost.

However, wetting (hydration) soy meat is necessary not only and not so much to increase its weight as to give it a new flavor and aroma. By itself, the soy protein taste and smell has almost no, and to have turned out delicious meals, cooking soy meat must begin with flavoring it by soaking in a fragrant marinades.

How to prepare soya meat: general principles

Ready-made meals from soy meat is almost the same as the usual meat dishes. That is, depending on the recipe the meat can be fried, stewed, boiled or baked. Soy stuffing is perfect for cooking cutlets, meatballs, meatballs, zrazy, meatloaf, kebab, pies, dumplings Dumplings - the card of Russia   and other products.

Ready soy meat resembles a natural appearance, but the consistency of his more tender and crumbly. Some feature of this soya texturate like others miss more dense, fibrous beef, lamb or pork. Unfortunately, the way to change the structure of soy meat has not yet been invented, but especially its consistency allows to change some classic recipes. For example, in soy burgers from meat not necessarily add bread - products are obtained, and so soft and gentle. The same can be said about the meatballs, meatballs and other dishes of meat, which traditionally added some emollients - soaked bread, bread crumbs, cereals.

As previously texturate soy is cooked and has a loose structure, it prepares almost instantaneously, but because such meat is usually combined to improve the taste of other products, cooking time depends on what added to textured vegetable.

How to marinate soy meat

Soaking dry soy material - a very important stage of cooking it. From what kind of liquid to be used for soaking, often depends on the taste of the finished dish.

Those who allow the consumption of beef broth, soy texturate can soak in it. Of course, it is desirable to take a fragrant broth, for example, made from beef or mutton. Oil from the broth should be removed completely - it will not make the dish more fragrant and will only add calories and cholesterol.

Vegetarians and those who are forced to abandon the use of broths, for whatever reasons, have difficult. However, the restrictions only stimulate the imagination. Why not marinate the meat in soy tomato juice or a mixture of tomato and pepper? Many say that the results give a good milk-based marinades. There are fans and wine marinades, sometimes soybeans from contact with red wine color changes and becomes purple - original but not too appetizing.

Although soy meat has almost no flavor of their own, many do not like the taste of soy texturate specific. Get rid of this taste can be, if the product is soaked in boiling water for one and a half hours, changing the water every half hour. The last time the meat should be a good squeeze, and then soak briefly in water with spices. The thus prepared meat has virtually no specific odor.

The secrets of taste

Soy texturate can not be attributed to the super popular products. Many refuse to buy simply because they do not know how to cook soya meat. Manufacturers usually written on the packaging only basic recipes that do not guarantee a refined and pleasant taste.

If natural meat can be delicious and in-kind, soy texturate be combined with vegetables and spices. The most popular supplements - onions, carrots, garlic, celery Celery: vegetable with obvious advantages , Sweet pepper, then eat vegetables with bright taste. Usually, onion and carrot fried in a little oil, then add the soy meat, pour tomato sauce, pepper, sour cream-based and stew until cooked vegetables. Garnish can be any potatoes, rice, pasta, all kinds of vegetables perfectly complement the taste of dishes.

Regarding spices, then they can be endlessly experiment. "Bouquet garni" give meat charm of French cuisine. Ginger and turmeric add oriental charm. Garlic and red pepper, fennel and soy sauce, lemon and cloves, thyme and basil, oregano and rosemary, cumin and allspice - options for preparation of soy meat set.

Maria Bykov

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