In its Berkeley headquarters, the company grows the fungi in fermentation vats, in the same type of process as brewing beer or sake. When nutrients are added to koji "seeds," they grow into long fibers within a few days. "The fibers are similar to chicken breast fibers in terms of their texture and what they look like," Le says. The company strains out the fibers from the liquid they grow in and then adds plant-based fat and flavors to make the end product.
该公司在位于伯克利市的总部用发酵桶培养真菌,和酿造啤酒或日本清酒的过程相同。给酒曲的“种子”加营养素,几天就能长成长长的纤维。Le说:“这些纤维的纹理和外观与鸡胸肉的纤维类似。”他们从培养液中过滤出纤维,然后加入植物脂肪和香料,就做出了成品。
"We form it into essentially what is a pork belly," she says. "It's a block with natural fats and flavors. We actually smoke that block in a smoker, just as you would smoke a pork belly to make bacon. And then after it's smoked and it has the flavor imparted into it, we'll use a meat slicer to slice it just like you would bacon."
她说:“我们基本上就做出了五花肉,有天然的脂肪和味道。我们其实是把肉放在烟箱里熏,就跟你做培根时熏五花肉一样。熏好以后就入味了,然后用切片机切成片,和培根的做法一样。”
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