An extrusion process is disclosed for turning vegetable protein compositions such as soy protein into a fibrous, meat-like structure. The process involves the application of relatively high moisture contents. An open structure is produced that can be infused with water so as to influence the product's tenderness. The products of the invention can be provided with a fibrosity and tenderness at will. The invention offers the possibility to include relatively high amounts of fat in the product.

An extrusion process is disclosed for turning vegetable protein compositions such as soy protein into a fibrous, meat-like structure. The process involves the application of relatively high moisture contents. An open structure is produced that can be infused with water so as to influence the product's tenderness. The products of the invention can be provided with a fibrosity and tenderness at will. The invention offers the possibility to include relatively high amounts of fat in the product.

A cooked slice of a meat mass formed of a ground meat mixture and expanded pellets of cellular material provides a crispy, light meat snack product. In some embodiments, the pellets are rendered skin having a low pre-expansion moisture content. A method of making the meat snack product includes making a meat form by adding pellets of cellular material having a moisture content of less than 10% by weight to a ground meat mixture, batch cooking, chilling and slicing the meat form, and cooking the slices of the meat form to expand the pellets of cellular material to result in a crispy meat form slice.

The present invention belongs to the field of the food industry, in particular to the production of appetizer or snack products. Specifically, it refers to a healthy appetizer product based on nuts with a novel texture, its method of preparation and its use.

The present invention belongs to the field of the food industry, in particular to the production of appetizer or snack products. Specifically, it refers to a healthy appetizer product based on nuts with a novel texture, its method of preparation and its use.

The present disclosure provides an automatic production line for manufacturing and processing plant protein meat, and belongs to the field of application of food equipment. The automatic production line for manufacturing and processing the plant protein meat comprises: an extrusion-expansion machine, plant protein meat raw material blocks, a bearing plate, a first manipulator, a storage rack, a first conveying device, a second manipulator, a second conveying device, a main console, a third conveying device, a shredding device, a seasoning adding and mixing device, a third manipulator, a recycling rack, a storage cabinet and a secondary console. The shredding device of the present disclosure shreds the plant protein meat raw material blocks by cooperative up-down staggered motion of double rows of clips, the plant protein meat raw material blocks in any shape can be shredded, and breakage of the raw material shreds in the shredding process can be avoided effectively; and by the seasoning adding and mixing device of the present disclosure, the shredded plant protein meat raw material blocks are added with seasonings and mixed with the seasonings. The present disclosure is simple in structure, facilitates manufacturing of the plant protein meat, and can efficiently produce and process the plant protein meat.

The present disclosure provides an automatic production line for manufacturing and processing plant protein meat, and belongs to the field of application of food equipment. The automatic production line for manufacturing and processing the plant protein meat comprises: an extrusion-expansion machine, plant protein meat raw material blocks, a bearing plate, a first manipulator, a storage rack, a first conveying device, a second manipulator, a second conveying device, a main console, a third conveying device, a shredding device, a seasoning adding and mixing device, a third manipulator, a recycling rack, a storage cabinet and a secondary console. The shredding device of the present disclosure shreds the plant protein meat raw material blocks by cooperative up-down staggered motion of double rows of clips, the plant protein meat raw material blocks in any shape can be shredded, and breakage of the raw material shreds in the shredding process can be avoided effectively; and by the seasoning adding and mixing device of the present disclosure, the shredded plant protein meat raw material blocks are added with seasonings and mixed with the seasonings. The present disclosure is simple in structure, facilitates manufacturing of the plant protein meat, and can efficiently produce and process the plant protein meat.

The present invention relates to a savoury seasoning composition, a method of preparing such a composition and to uses of such a composition.

A food baking apparatus includes a compressible die and a mechanical stop for controlling a die spacing of the compressible die. The mechanical stop includes a supporting system and a mounting element mounted onto the supporting system. The mounting element includes at least one protrusion having a particular amount of protrusion from the mounting element, which amount of protrusion may be adjustable for any single protrusion. By translation or rotation of the supporting system and/or the mounting element during operation of the apparatus, a protrusion is selected. The protrusions mechanically stop further compression of the dies during an operation of the food baking apparatus. Thus, the selection determines the die spacing applicable for the baking process, based on the amount of protrusion of the selected protrusion.

A food baking apparatus includes a compressible die and a mechanical stop for controlling a die spacing of the compressible die. The mechanical stop includes a supporting system and a mounting element mounted onto the supporting system. The mounting element includes at least one protrusion having a particular amount of protrusion from the mounting element, which amount of protrusion may be adjustable for any single protrusion. By translation or rotation of the supporting system and/or the mounting element during operation of the apparatus, a protrusion is selected. The protrusions mechanically stop further compression of the dies during an operation of the food baking apparatus. Thus, the selection determines the die spacing applicable for the baking process, based on the amount of protrusion of the selected protrusion.