PROCESS AND APPARATUS FOR MAKING MEAT ANALOGS

摘要

There is provided a method and apparatus for forming meat analog products and for texturizing a doughmass wherein the ingredients are mixed, passed through a conduit having a decreasing cross-sectional area while the doughmass is heated therein, the heating being done such that a greater heat intensity is applied to the center of the doughmass than to the doughmass adjacent the walls of the conduit.