Crab analog from wheat gluten

Crab analog from wheat gluten

1978

A company in Japan has developed a process to fiberize wheat gluten into a crab meat analog. The analog of finely fibered structure is produced by blending a reducing agent and a foaming agent with wheat gluten. Then, the blended material is heated to gelation. Seasonings may be added during the blending process. Laboratory tests of the product are described. A preferable way of blending is to knead the agents and ingredients. Stirring speed can be critical and should range from 0.5 to 5.0 meters per second.

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