Process and apparatus for the production of a meat analogue

A process for the production of a meat analogue, comprising:

• a) introducing a meat batter which comprises protein into a first heating unit and heating the meat batter to a temperature above a denaturation temperature but below a melting temperature of the protein in the meat batter using steam having a temperature from 155° C. to 162° C. to produce a first heat-treated product, and
• b) transferring the first heat-treated product to a second heating unit and heating the first heat-treated product to a temperature above the melting temperature of the protein to produce a second heat-treated product using steam having a temperature from 165° C. to 170° C., wherein a volume ratio of the first heating unit to the second heating unit is above 1.5:1;
• c) cooling the second heat-treated product by moving through a cooling unit, so that the second heat-treated product has a temperature below water boiling temperature at ambient pressure when exiting the cooling unit, and
• d) dividing the cooled second heat-treated product into pieces,
• wherein a ratio of a residence time of the meat batter in the first heating unit to a residence time of the first heat-treated product in the second heating unit is from about 3:2 to about 14:2.