| 摘要 |
PURPOSE:Soybean protein containing water is extruded into a form, the product is boiled, cooked with a seasoning solution, and freeze-dried to give the soybean protein product for instant food with meat-like texture which can be readily restored with hot water. CONSTITUTION:Soybean protein containing 75-150% (in solid base) and preferably more than 70% of protein is extruded into strings, preferably at 120-180 deg.C and the strings are boiled in water at 100 deg.C for 20-30min. Then, they are cooked in a seasoning solution and freeze-dried usually at a temperature lower than -50 deg.C to give the objective food product.
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