| 摘要 |
An edible product simulating meat in texture and appearance composed in major part of a vegetable protein mass having an internal structure stretched into the form of fibers, filaments and tissuelike membranes coagulated from a viscoelastic state to stable attenuated form. In making the product, a slurry with water of a vegetable protein material having viscoelastic properties similar to those of vital wheat gluten is heated to reduce the permeability to gases of the exposed surface of the material by coagulation thereof, after which the material is treated to generate gases internally of the mixture and to cause the gases to expand while their escape is inhibited by the lower permeability of the said surface so that the mixture enlarges in volume and becomes internally attenuated, after which the attenuated mixture is coagulated to a denatured product.
|
