| 摘要 |
A method of manufacturing an extruded meat analogue, said method including the step of holding the extrudate at ambient temperature and pressure conditions, thereby facilitating the formation of a ‘skin’ on the outer surface of the extrudate, and contraction of the cross-sectional area of the extrudate, thereby to cause said ‘skin’ to wrinkle in a manner which resembles the appearance of cooked muscle meat. |
