What You Need to Know
This technique involves the use of enzymes, such as proteases and amylases, to break down protein and starch-based by-products, and temperature and pH control to affect enzyme activity and product quality. Various methods, including fermentation, dehydration, and emulsification, can enhance product texture, flavor, and nutritional value.
Key Parameters
Temperature
20°C
0°C - 100°C
Time
1-2 hours
30 minutes - several hours
Equipment
knifecutting boardcontainerovenstove
Steps
- 1.
Okara (soy pulp) burgers (Japan): Transforms tofu production waste into protein-rich patties
- 2.
Pomace brandy (Mediterranean): Distills grape skins/seeds remaining after winemaking
- 3.