Preparation of imitation foods of a tender texture from proteinaceous extrudates
作者： William E. Hebenstreit , Walter C. Yackel
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摘要: Vegetable protein extrudates substantially free from internal voids with a densely compacted stratum of laminae may be used to prepare imitation products which simulate the tender, succulent textural properties freshly cooked natural such as mushrooms and shellfish products. The are prepared by thermoplastic extrusion proteinaceous feed material slurry containing more than 50% weight water under conditions prevent void formation provide highly laminated extrudate structure. imparted retorting in presence pH 5.5-6.5 saline solutions.
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