| 摘要 |
A method and apparatus, the method for cooking an untexturized, moisture-carrying protein product with an apparatus, including a vessel having a tub portion and a lid, with blenders and steam injectors in the tub portion, the tub portion being jacketed and the apparatus includes a device for generating steam, a device for energizing the blenders, and a device for drawing a vacuum in the vessel. Utilizing the apparatus, applicants provide a unique method of putting the untexturized protein product in the tub of the vessel followed by simultaneously heating the product with steam injection while blending until the product becomes texturized. Following the cooking step, the product is simultaneously cooled while sufficient vacuum is drawn to boil off at least some of the moisture.
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