| abstract |
PROTEINACEOUS FIBERS USEFUL IN THE PREPARATION OF SIMULATED MEAT PRODUCTS ARE FORMED BY THE STEPS OF CONTROLLING THE RATE OF ADDITION OF A COAGULATING SOLUTION TO A SOLUTION OF ALGINATE SALT AND SUSPENSION OF PROTEIN WHILE IT IS BEING RAPIDLY STIRRED IN ONE ROTATIONAL DIRECTION, ADDING AN ACID COAGULATION-ACCELERATING SOLUTION, BOILING THE COAGULATED MATERIAL, AND WASHING THE BOILED COAGULUM TO REMOVE THE UNREACTED PROTEIN, EXCESS COAGULATING SOLUTION AND COAGULATION-ACCELERATING SOLUTION. |