| 摘要 |
Basis for vegetable meat substitute use natural qualities of leguminous grains/seed, oilseeds or cereal for germination where the grains/seeds undergo at least a few hour soaking in water or a prepared salt solution, preferably potassium salt or other nutritive substances e.g. vitamins, mineral salts, betanin flavonoids, anthocyanins and other which are absorbed by the grains/seeds during germination process. Basis for vegetable meat substitute after it mixed with other substances such as flour of leguminous vegetables, protein extracts e.g. lupin, mushrooms, vegetables or other without meat, may become the basis for meat substitutes flavour and texture-wise, for burgers, pate, sausages, etc. as well as it is formed on typical devices for meat processing and typical bakery equipment, and the meat substitute based products may be subject to heat treatment such as cooking, baking, frying. There is no need to add gluten, lactose, soya and its derivatives nor flavourings, preservatives, flavour enhancers to the products based on the vegetable meat substitute, however it is possible to do so. |
