Vegetable protein meat analogue - having 20 per cent vital wheat gluten in the dry mix and 25 to 65 per cent water in total mix

摘要

Mixture contains at least 20% vital wheat gluten in a dry mix and between 25 and 65% water in the total mixed ingredients, is heated to the boiling point of the liquid portion of the mix and permitted to expand in three dimensions so that the volume of the mix is increased by at least 35% of the original volume. The mixt. is oriented by forcing the mixture inwardly in two dimensions while allowing free movement in the third dimension to affect a reduction in cross sectional area by at least 25% of the original cross section.