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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Plant-based meat alternatives mimic animal meat through protein extrusion, hydrocolloid addition, and controlled Maillard reactions.
Origin: Modernist cuisine and plant‑based food industry (21st century) — Global
See full technique reference →During extrusion, soy and pea proteins are heated to 140–160 °C under 10–12 MPa, forming a fibrous matrix. Hydrocolloids such as xanthan gum and methylcellulose improve water retention and mouthfeel, while emulsifiers like soy lecithin distribute plant fats. Seared at 120–140 °C, reducing sugars react with amino groups to produce melanoidins and umami flavor compounds.
Primary Reaction
Maillard reaction
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Key Variables