FIELD: food industry.
SUBSTANCE: meat analogue production method involves mixing the ingredients including a starch source and protein in an amount from nearly 5 to nearly 40 wt %, delivery and treatment of the produced mixture in a cooking extruder at a temperature and under a pressure ensuring starch gelatinisation and expansion of the treated mixture at the extruder outlet up to at least twice the area of the extrusion hole cross section, maintenance of the extrudate at room temperature and under atmosphere pressure to form a "film" on the outer surface of the extrudate with subsequent shrinkage of the "film". The "film" shrinkage causes formation of furrows on it and makes the product visually similar to thermally treated muscle fibres.
EFFECT: invention implementation allows to produce a product visually similar to thermally treated muscle fibres along with cost reduction.
15 cl, 3 tbl
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