| abstract |
A vegetable protein crumble for use as a meat extender to replace portions of lean and/or fat is made from one part soy protein isolate hydrated in about 3.5-5.0 parts water at ambient temperature and then chopped. A vegetable protein and/or complex carbohydrate is added to the resulting mixture, and again chopped. Then the resulting composition is cooled overnight before being chopped or ground into crumbles. By way of example, a use of the crumble is described as a meat extender in pepperoni. |