SOY AND GLUTEN BASED MOCK MEAT

       SOY AND GLUTEN BASED MOCK MEAT
[CODE NO. 1547]

Golden palaces of mock meat. Most towns have one; if you don’t know where it is, ask your local vegan or vegetarian.

Staples in many vegetarian and vegan diets, meat analogs are food products that look, feel and taste like meat from an animal. Analogs blend plant-based proteins with flavoring, fat and coloring to replicate beef, poultry or seafood, and in some cases are used as filler in meat.

These meatless morsels are often made of wheat gluten (also called seitan).

Gluten is the protein produced when combining wheat’s two major proteins, gliadin and gluten in, with water or milk through the process of kneading.

The dough formed is elastic and high in protein so it makes an excellent meat substitute. Because seitan has a mild, neutral flavor, it easily picks up spices and flavors added when cooked.

PROJECT REPORT COVERS:

•     Introduction
•     Uses and Applications
•     Properties
•     Market Survey with future aspects
•     Present Manufacturers
•     B.I.S. Specifications
•     Manufacturing Process with Formulae
•    Cost Economics with Profitability Analysis
•     Capacity
•     Land & Building Requirements with Rates
•     List & Details of Plant and Machinery with their Costs
•     Raw Materials
•     Details/List and Costs
•     Power & Water Requirements
•     Labour/Staff Requirements
•     Utilities and Overheads
•     Total Capital Investment
•     Turnover
•     Cost of Production
•     Break Even Point
•     Profitability
•     Land Man Ratio
•     Suppliers of Plant & Machineries and Raw Materials.