植物肉製造技術

Plant-based Meat Technology
第三代植物肉「剪力流的成型技術」,仿肉纖維的肌理化長纖結構,讓肉的纖維變得又細、又長,更貼近真肉咀嚼感和纖維束,更適合製作整片、整塊的肉品形式。相較競品僅具單方向纖維結構植物肉,不僅無纖維束結構,製作排餐時還需二次加工,耗時費事。
The "shear flow forming technology" for the third-generation plant-based meat creates a long-fiber structure with a meat-like texture. The thin, long fiber of the plant-based meat provides a taste and fiber bundles more similar to actual meat. This technology is more suitable to produce whole muscle meat products. In comparison, the competitors can only create single directional fiber structures without fiber bundles. They also require secondary processes to make steaks, which are time consuming and laborious.