Meat substitute product for savoury or sweet snack, comprising forming homogenous mixture of curd from cheese making and/or cheese or mixtures of these materials

摘要

Described is a method for the preparation of a meat substitute product in which a protein, a hydrocolloid which precipitates with metal cations and water are mixed at an elevated temperature until a homogenous mixture is formed. The mixture is mixed with a solution of a metal cation with a valency of at least 2 to form a fibrous product. The fibrous product is then obtained. The protein used is a material that comprises animal protein or a material derived therefrom, such as curd, cheese, powdered milk or the like. The hydrocolloid is selected from pectin with a low metonym group content, gallant gum and alginate. Also described is the meat substitute product that is obtained with the aid of the method herein. Furthermore, a ready to consume meat replacement product prepared by culinary processing of the meat substitute product which has been explained and has been obtained with the aid of the method according to the application is also described.