| abstract |
A process for producing a fibrous food product which comprises adjusting the water content of a mixture of milk protein having acid- and base-resistance, a material to which fibrous texture is to be provided and a source of calcium ion or magnesium ion to 20 to 86% by weight, and then extruding the mixture from an extruder at a temperature of not lower than 60°C and at a pressure of not lower than 0.05 kg/cm 2 . |