A method of preparing ready-to-eat intermediate moisture foodstuffs
Abstract
A method of producing a ready-to-eat intermediate-moisture texturized protein foodstuff which simulates meat and has an extended shelf life comprises pretexturizing a vegetable protein source with a first source of water such as meat, meat by-products or other liquids by cooking/extrusion, combining the texturized fraction with other ingredients in a second cooking/extrusion step, and pasteurizing the final mixture. Shelf stability is achieved through control of free water content and activity in the product.
Subject
426/634426/516
426/574
426/629
426/641
426/656
426/802
A23J 3/16
A23J 3/26
C12Y 304/22002
A23L 13/48
A23L 13/30
A23L 13/426
Y10S 426/802
Collections
Citation
Lusas, Edmund W.; Guzman, Gabriel J.; Doty, Steven C. (1994). A method of preparing ready-to-eat intermediate moisture foodstuffs. United States. Patent and Trademark Office; Texas A&M University. Libraries. Available electronically from https : / /hdl .handle .net /1969 .1 /176500.