FIELD: food-processing industry.
SUBSTANCE: method involves preparing emulsion including protein and fat; grinding and heating meat emulsion to temperature of at least 1320C; exposing meat emulsion to pressure of at least 689 kPa (100 pounds per sq. inch) for producing of base composed at least partly from multiplicity of fibrous structured formations formed into mass. Meat emulsion product includes base composed at least partly of multiplicity of fibrous structured formations formed into mass comprising at least 29 wt% of protein and at least 7 wt% of fat.
EFFECT: provision for obtaining of product similar in appearance to meat.
23 cl, 3 dwg
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