The invention relates to a method for the preparation of a meat substitute
product in which a protein, a hydrocolloid which precipitates with metal
cations and water are mixed at elevated temperature until a homogenous
mixture is formed. The mixture is mixed with a solution of a metal cation
with a valency of at least 2 to form a fibrous product. The fibrous
product is then obtained.
The protein used is a material which comprises animal protein or a
material derived therefrom, such as curd, cheese, powdered milk or the
like. The hydrocolloid is selected from pectin with a low methoxyl group
content, gellan gum and alginate.
The invention also describes the meat substitute product which is obtained
with the aid of the method according to the invention. Furthermore, the
invention describes a ready to consume meat replacement product prepared
by culinary processing of the meat substitute product which has been
explained and has been obtained with the aid of the method according to
the application.
