Formulated emulsion product and process

摘要

A process for the production of a formulated emulsion product which has a meat-like appearance. A protein source is emulsified and then alkaline is added to the emulsion to raise the pH to above about 8. The emulsion is rapidly treated in an emulsion mill to cause the protein in the heated emulsion to at least partially coagulate. The heated emulsion is then allowed to coagulate and form striations and is cut into chuncks. The formulated emulsion product so produced contains about 45 % to 85 % by weight moisture and has a chewy texture and a high striated appearance.