Prodn. of soya mince for making burgers

摘要

Prodn. of soya mince comprises: (a) mixing 15-25 wt.% textured soya protein with 50-60 wt.% water; (b) allowing the mixt. to swell for 5-50 min; (c) stirring the mixt. while adding 3-7 wt.% chopped onion and 3-7 wt.% chopped parsley, lovage or similar green herbs; (d) mixing with 5-15 wt.% finely ground bread crumbs and (an unspecified amt. of) a soya additive; (e) adding 0.5-2 wt.% vegetable oil; (f) kneading the resulting dough for 2-15 min; (g) allowing the mixt. to swell for 5-50 min; and (h) shaping the mixt.The soya additive comprises (by wt): 2-8% water, 10-13% ash, 55-75% textured protein (dry basis), 0.5-2% fat, 10-20% indigestible carbohydrate and 0.5-5% digestible carbohydrate.