| abstract |
1. A PROCESS FOR PREPARING A MEAT ANALOG WHICH COMPRISES THE STEPS OF FORMING A DRY PROTEIN MIX WHICH COMPRISES FROM 30% TO 100% BY WEIGHT OF EDIBLE PROTEIN; ADJUSTING THE MOISTURE CONTENT OF THE DRY MIX TO FORM A DOUGH-LIKE PROTEIN WET MIX; CREPING THE PROTEIN WET MIX TO FORM A COHERENT WORKABLE CREPED PROTEIN DOUGH SHEET; AGGREGATING THE CREPED SHEET BY COLLECTING THE SHEET INTO A MASS; AND STABILIZING THE AGGREGATE BY HEATING AT A TEMPERATURE OF FROM 155*F. TO 300*F. TO FORM A COHERENT FIBER MASS RESEMBLING MEAT IN APPERANCE, TEXTURE, AND EATING QUALITY. |