FIELD: food industry.
SUBSTANCE: invention is designed for usage in food industry for producing substitutes of food products. Methods involve milling of one or more types of meat to produce a meat mass, mixing of one or more types of flour to produce a powder mix, mixing the meat mass and powder mixture to produce a dough, dough extrusion with mechanical energy shift in the range of nearly 50 kJ/kg to approximately 500 kJ/kg and at temperature ranging from about 60 °C to approximately 120 °C which further includes injecting a disintegrant in dough during extrusion to obtain a substitute of food products. Dye is added before, during or after mixing or extrusion to achieve more natural appearance of food product substitutes.
EFFECT: food product substitute is a meat substitute having meat appearance, or non-meat substitute such as fruits or vegetables.
18 cl, 7 dwg, 11 tbl, 8 ex
