Process for preparing texturized vegetable protein

摘要

A process for preparing texturized vegetable protein from non-textured vegetable materials is described. The process comprises: forming a dough from a source of vegetable protein and water; roll milling the dough to a sheet thickness of 18 mils or less to effect cellular disruption and expose coagulable protein molecules; and cooking the sheeted protein at from 180 DEG F to 300 DEG F in the presence of a non-drying atmosphere of moist steam. The texturized protein is especially adapted to use as an extender for comminuted meat items.