| 摘要 |
Disclosed is a process for the production of a low cholesterol all-vegetable meat analog from texturized vegetable protein (TVP) resembling a natural meat product in appearance, texture, flavor, cooking characteristics, and eating qualities, comprising: (A) hydrating TVP; (B) disintegrating the TVP; (C) washing the TVP; (D) dehydrating the TVP; (E) denaturing and dehydrating, or dehydrating, the TVP from step (D) and combining the TVP with a hydrated binder and additional ingredients, or combining the TVP from step (D) with a binder and additional ingredients without hydration, thereby giving a mixture of the TVP, binder and additional ingredients having a desired range of moisture level; (F) stuffing the mixture into a casing; and (G) heat-setting and sterilizing the stuffed mixture for a time and at a temperature effective to complete binding and sterilization.
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