One hundred (100) lbs of ชิ้นสิ่งคล้ายคลึงเนื้อสัตว์ were produced with ingredients in the proportions shown in Table 1. The frozen meat and ผลพลอยได้จากมีมี ของผสม (65.5 lbs) was emulsified with an อิมัลชัน mill during which the temperature of the emulsified ของผสม was raised to 100°F. This อิมัลชันเนื้อสัตว์ was then blended with the remaining ingredients colors, flavors vitamin and minerals wheat gluten and soy (Table 1) in a เครื่องผสม and mixed to form a dough. This dough was then pumped through a Siefer Mill (Siefer Machinenfabrik GmbH & Co.) to achieve a discharge temperature of 320°F and the pressure maintained below 100 psi. The hot dough ของผสม was then pumped through a heat exchanger, where the product was cooled from 320°F to just above the boiling point of water. The material exiting the heat exchanger was texturized into slabs of a fibrous, meat analog product of moisture 52.1%โดยน้ำหนัก. 50 lbs of meat analog slabs were then diced using an Urschel model M dicer and an Urschel Comitrol dicer, to obtain irregularly shaped ชิ้นสิ่งคล้ายคลึงเนื้อสัตว์ of longest sides being less than 5 mm. The other 50 lbs were diced to obtain irregular shaped pieces with longest sides 6 - 13 mm.