Method of preparing a protein dish and the product thereof

A method of preparing a yogurt protein dish, consisting of a mixing and reconstitution stage, wherein milk powder, milk protein, stabilizer, modified starch, lactase and gelatin are stirred and mixed with water and reconstituted, a homogenization and low pasteurization stage, wherein vegetable fats are added to the mixture and its temperature is increased to 52° C., a high pasteurization stage, wherein the temperature of the mixture is raised to 90° C., for 5 minutes and then allowed to cool to 42° C., and an incubation stage, wherein the mixture is enriched with culture and left in an incubation tank for at least 12 hours to coagulate, characterized in that during the homogenization and low pasteurization stage, the mixture, under a constant temperature of 52° C., is pressured up to 240 bar and egg protein is added to create an emulsion.