| 摘要 |
A protein food product having an expanded, elongated cellular structure similar to meat is prepared by forming a dough of about 15-45% water and undenatured oil seed flour of less than 3% fat. The dough is heated under pressure over a period of less than 5 minutes to a maximum temperature of 260 DEG -380 DEG F., whereupon it is extruded into the atmosphere. The pressure drop causes formation of an expanded cellular structure, while the extrusion elongates the structure. The product, when hydrated, simulates the texture of lean meat.
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