FIELD: food industry.
SUBSTANCE: invention relates to the food industry. The heat-resistant vegetable protein product contains a hydrocolloid selected from alginates as a meat substitute in an amount of 0.5-10% (w / w) relative to the weight of the product composition. The protein content of the product is about 10 to 55%, the carbohydrate content is about 2 to 40%, the dry matter content is about 30% to 70%, pH of the product is about 5.2 to 6.5.
EFFECT: invention provides a product that does not melt when frying and / or does not stick to the cookware when frying.
8 cl, 7 ex
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