The Mycoprotein is then mixed with a little free range egg and seasoning to help bind the mix. It is then steam cooked for about 30 minutes and then chilled, before being chopped into pieces or mince.
The product is then frozen. This is a crucial step in the process because the ice crystals help to push the fibres together, creating bundles that give Mycoprotein its meat-like texture. The pieces and mince are then sold under the Quorn™ brand and also in wide array of products ranging from escalopes to ready meals, deli slices to sausages.
Comments
No comments have yet been made