High-protein quick cooking meat-like food made from plant protein materials

A method of preparing chunks useful in the production of protein food products which, when hydrated, are palatable, meat-like in texture, bland, chewable chunks comprising the steps of:

• a. preheating at 160.degree. to 200.degree. F. a proteinaceous feed selected from the class consisting of solvent-extracted meal, grits, and flakes of a proteinaceous vegetable material having 30 weight percent or higher protein and an NSI of about 30 to about 70 whereby said feed contains moisture in the amount of 5 to 10 weight percent;
• b. force feeding said preheated feed into a screw worm press having an impervious barrel, a screw worm rotating in said barrel and a cone slideably mounted on the shaft of the screw worm at the outlet of said press for adjusting the pressure along said screw worm;
• c. subjecting said feed in said press to a mechanical pressure of at least 1,800 to 5000 pounds per square inch for a time of 1.5 to 5 minutes and at a temperature of 150.degree. to 200.degree. C. to convert said moisture into steam whereby said feed is partially disembittered, toasted without scorching, and is compacted into a hard and substantially fused mass;
• and
• d. fragmenting the mass into chunks which when hydrated and dried are cohesive, porous, bland, storable, appetizing in appearance, high in protein and quick and easy to cook or prepare for consumption and which are chewable, light-colored, meat-like in texture, bland and palatable when rehydrated.