| 摘要 |
A method of manufacturing a meat analogue containing between about 5% and about 40% protein by mass, in an extrusion cooker. The mixture is extruded into ambient temperature and pressure, whereupon the cross-sectional area of the extruded material expands to at least twice the cross-sectional area of the extrusion orifices; the extrudate is held at ambient temperature and pr essure conditions to facilitate the formation of a "skin" on the outer surfa ce of the extrudate, contraction of the cross-sectional area of the extrudat e causes the "skin" to wrinkle in a manner that gives the appearance of cook ed muscle meat. Also claimed is a meat analogue wherein the bulk of the anal ogue consists substantially of starch and protein; the analogue has an outer surface that has a wrinkled appearance and has a higher percentage of prote in than present in the centre of the analogue. |
