FIELD: food industry.
SUBSTANCE: disclosed is a method of making a mince meat analogue product, comprising: obtaining a vegetable protein extrudate by wet extrusion; obtaining mixture of 14–16 wt./wt.% soya protein in water; obtaining a fat simulator by emulsifying a protein dispersion and a lipid phase; milling the vegetable protein extrudate; milling the fat simulator; mixing. 0.2–0.6 M of sodium chloride is added to the final mixture.
EFFECT: invention allows to produce vegetable burgers, which completely correspond to meat products by external and taste properties, and also relate to clean label products.
5 cl, 3 dwg, 1 tbl, 7 ex
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