| 摘要 |
Structured protein food products consisting of an arrangement of laminated protein layers contg. orientated cleavage lines, generally in the same direction, are formed by freezing a suspension of primary and/or secondary proteins which forms into layers of protein and ice crystals, and heating up to 66 degrees C to melt the ice and stabilise the protein to form a structured food product, which has the texture and taste of high quality meat. The secondary protein is pref. soya bean protein. |
