Ovo-lacto vegetarian food or food intermediate product, obtained by providing an ovo-lacto emulsion comprising animal and/or vegetable protein and fat; heating the obtained emulsion; incorporating a thickener into the emulsion; incorporating a precipitation and/or coagulation agent into the emulsion; adhering the obtained emulsion in a rest period; and separating the liquid phase from the solid phase, which is formed from the mass of the emulsion.
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