METHOD AND DEVICE FOR OBTAINING MEAT SUBSTITUTE Russian patent published in 2023 - IPC A23L3/04 A23L3/22 A23K40/00 

FIELD: meat substitutes.

SUBSTANCE: method for producing a meat substitute includes the steps of: a) preparing a meat suspension containing protein by mixing water, raw meat and/or meat by-products and, optionally, additional components in a mixer; b) moving the meat slurry using a first pressure pump into a single heating unit containing a single scraped surface heat exchanger; c) heating the meat suspension in a single heating unit to a temperature above the melting point of the protein to obtain a cooked product, wherein the single heating unit operates with different temperature zones, the temperature difference between the meat suspension and the surface of the single heating unit at all distances from the entrance to single heating unit ranges from 7°C to 50°C or from 10°C to 30°C; d) transferring the cooked product to the cooling unit using a second pressure pump; e) cooling the cooked product by passing through a cooling unit such that the cooked product reaches a temperature below the boiling point of water at ambient pressure at the outlet of the cooling unit, and f) separating the cooled, cooked product into pieces. A device for producing a meat substitute contains: i) a mixer; ii) a first injection pump located downstream of the mixer; iii) a single heating unit containing one scraped surface heat exchanger located downstream of the first injection pump; iv) a second pressure pump located downstream of the single heating unit; v) a cooling unit located downstream of the second injection pump; and vi) a separating unit located downstream of the cooling unit, wherein the single heating unit is configured to operate with different temperature zones, and the temperature difference between the meat suspension and the surface of the single heating unit at all distances from the entrance to the single heating unit is from 7°C to 50°C or from 10°C to 30°C.

EFFECT: invention makes it possible to provide meat analogues with improved uniformity and palatability compared to existing meat analogues.

12 cl, 1 dwg, 3 ex