Method of making a simulated ground meat analog

摘要

A method for producing a simulated ground meat analog from tofu is disclosed. The analog is produced by adjusting the pH value of a soy milk to range between 5.6 and 6.2; coagulating the pH adjusted soy milk to form tofu; pressing and dehydrating the tofu to obtain a solids content range between 35 and 50%; shaping the pressed tofu into a form similar to ground meat; and thereafter heating the shaped pressed tofu.