Methods of preparing meat analogues, meat analogues, and foodstuffs comprising meat analogues

摘要

Methods of preparing meat analogues are described that include (a) hydrating a textured vegetable protein to form a hydrated textured vegetable protein; (b) preparing a protein base containing vital wheat gluten, milk-derived protein, and water; and (c) combining the hydrated textured vegetable protein and the protein base. Meat analogues and foodstuffs containing meat analogues are also described.