| abstract |
A process for preparing a proteinaceous food product comprises passing a wet dough of a mammalian and/or avian meat protein, at least part of which is functionally inert protein, between a pair of oppositely rotating rollers to form a sheet of said food product. The functionally inert protein may have been cooked or otherwise treated to impart to the protein one or more characteristics of cooked protein and/or may comprise inert scleroprotein. |