Fins is a vegetable analog of animal's meat. It has sponge surface, fibred structure, which allows to keep huge volume of moisture. Due to this fact, textured soy protein, being in the structure of forcemeat, takes up into itself meat juice, which escapes during the process of cooking. The product becomes more tasty and there is sharp decrease of losses during thermal processing. Because of it, biological and food value are increased, external view and cutting of the product are improved.

It has the form of granules, size 1-1,5 mm, it resembles minced meat.
Color is neutral.

Preparing for the using:
It is necessary before the using VIADI forcemeat fins to hydrate it with cold water in the correlation 1:3 (fins : water). During 15-20 minutes the whole moisture absorbs, in the result there are 4 kilograms of vegetable mass from every kilogram of VIADI force meat fins, which can substitute for animal raw.

Analysis of product:

Chemical composition:
Protein......................not less 55%
Moisture.....................8%
Fat..........................1%