Wheat based meat extender - prepd. by cooking, pre-drying, kneading to develope gluten structure, then grinding

摘要

A meat extender is prepd. by (i) moisture-cooking wheat kernels until the enzymes are inactivated, and the kernel becomes chewy without a raw taste; (ii) drying to 20-30% moisture; (iii) kneading until gluten structure is developed but not destroyed; (iv) grinding to give a meat texture then (v) drying to 12-18% moisture. Opt. the finished prod. is mixed with a meat flavouring and the kernels can be flaked to reduce cooking time. For addition to beef, pork, lamb poultry and fish without affecting the taste, texture, appearance or (if suitable supplements are added) nutritional value wheat is cheaper than soya and the finished prod. has long storage life.