FIELD: food products.
SUBSTANCE: initial mix is prepared by mixing of the raw material containing vegetable protein and water in the ratio from 1:0.3 to 1:0.15. The obtained mixture is fed to the extruder, texturisation of the mixture is performed by extrusion at temperature from 70°C to 150°C, preferably from 80°C to 130°C. The obtained textured soy protein is immediately minced, after that textured soy protein is fed to the flattening rolls with following drying. The product obtained by the mentioned method contains moisture from 5% to 12% and has bulk weight from 100g/l to 350g/l and is of particles thickness from 0.2 mm to 2.0 mm.
EFFECT: simplification of the method, increase of productivity, improving taste and colour properties, improving imitation properties of poultry and fish.
2 cl
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