FIELD: food industry.
SUBSTANCE: method of producing a meat analogue product containing textured vegetable protein, a binder, a flavouring agent, vegetable fat and a colouring agent, involving the following steps: a) mixing textured vegetable protein with water; b) adding a binder, a flavouring agent and dyes and further mixing to obtain a mass; c) cooling the mass, adding the crushed fat and further mixing; wherein the textured vegetable protein is hydrated by 65–85% in the meat analogue product, and the meat analogue product visually has a marbled appearance caused by the presence of fat.
EFFECT: invention allows to produce a meat product substitute which has consistency and structure of a meat product during thermal treatment.
12 cl, 1 tbl, 9 ex
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