FIELD: food industry.
SUBSTANCE: invention relates to compositions based on protein formulations for food products. Disclosed is a composition for the preparation of a food product in the form of a meat substitute for mince, which contains components in the form of pearl barley and legumes, extruded at pressure of 30–39.9 atm for 20–29 s, at following ratio of initial components, wt.%: pearl barley 28–30; legumes are the rest; from legumes one uses grits of chickpeas, or soya, or lentils, or peas.
EFFECT: invention ensures improvement of quality of texture of the produced meat substitute, as well as enhancement of organoleptic indices of products.
1 cl, 1 tbl, 2 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PREPARING PLANT PRODUCT IN FORM OF MEAT SUBSTITUTE | 2023 |
|
RU2813730C1 |
| METHOD OF PRODUCING INSTANT PRODUCT BASED ON GRAIN OR LEGUMINOUS CROPS | 2023 |
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RU2819773C1 |
| MEAT MINCE ANALOGUES | 2015 |
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| METHODS AND COMPOSITIONS OF CONSUMABLES | 2014 |
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RU2660933C2 |
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| METHOD FOR PRODUCTION OF CHOPPED MEAT AND VEGETABLE SEMI-FINISHED PRODUCTS | 2009 |
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RU2406413C1 |
| PLANT FOOD SUBSTITUTE MEAT | 2022 |
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| TOPPING FOR FOOD BREADING | 2017 |
|
RU2666794C1 |
| METHODS AND COMPOSITIONS OF CONSUMABLE MATERIALS | 2014 |
|
RU2769287C2 |
