PlantBased Meat | HOW ITS MADE
As the environment is changing and everything around us is evolving in some ways or the other. Be it lifestyle, preferences or everything else. Speaking of the human lifestyle, it has evolved a lot over the past years, as people now are more healthconscious and are basically aimed at living a better healthy life.

However, living a healthy life can't be bought with money, to be precise. It comes with a change in one's personal habits, behaviour, mental state and food they consume, hence all of that needs to be balanced to see the results.

Which has led to the people adopting a healthy lifestyle and have shifted towards veganism and vegetarianism. To be precise, there's no majority yet, but the change is real. But there are still many who are not yet ready to part with their favourite meats, which gave rise to the production of healthier meat substitutes. Meat substitute while taste and feel the same as meat. Fascinating right?

Now that raises many questions but the biggest one of them all is.. How are the meat substitutes made that make them look and taste exactly like meat?

Well watch the video till the end to find out!

Hey guys, welcome to another exciting video from our channel, How It’s Made.

In this video today we take you through the process of How Meat substitutes are made. But before we jump into the video, if you are new here, please consider subscribing to our channel. Also, hit the bell icon to get a notification whenever we upload a new video!

That said, let’s begin!

What are meat substitutes? Artificial meat, also called meat substitute or simulated meat is food that approximates the aesthetic and chemical properties of certain types of meat. Some meat analogues rely on one or more flavouring agents.

Well, are meat substitutes healthier than meat? According to new research funded by the National Institutes of Health, the answer is yes. It found that artificial meat is a good source of fibre, folic acid and iron, and contains less saturated fat than ground beef. Hence, let us take a look at types and varieties of Meat Substitutes.

Tofu
Tofu is nothing but a classic meat substitute that has been one of Asia's basic sources of nutrition for centuries. To be precise, this meat substitute is notably considered a lowcalorie protein source. Speaking of Tofu's versatility, it is because it easily absorbs the aroma of spices and marinades.

This versatile meat substitute is made by grinding soybeans in water, heating them, and condensing them with minerals such as calcium or magnesium salts. Then, the curd is then pressed into blocks and sold as tofu.

To be precise, Tofu is made from soaked soybeans and mashed into a smooth puree with water. After that, the puree is filtered to separate the hard fibre component from the liquid component. The liquid is then heated to just below the boiling point and condenses, which solidifies the liquid contents in a similar way to making cheese.

As the abovementioned process is performed, the tofu is then pressed into a plate shape, and the remaining solid matter, ordinarily called okara or soybeans, is dehydrated and used as minced meat, chunks, or meat slices.

Soy Protein
Soy nuggets made from Soy Protein are basically very cheap ingredients and are easy to prepare. Speaking facts, they are composed of dehydrated soybeans, and once mixed with water, they can be used as a meat substitute in almost any dish.

Soybeans are most regularly sold in the form of chunks, patties or balls. As a result, these many more options make soy an ideal alternative for burgers, meatballs, meatloaf, meat sauce or chilli meat sauce.

Explaining the making process, Soy protein isolate powder is made from defatted soybean flakes, washed with alcohol or water to remove sugar and dietary fibre. Then they are dehydrated and turned into powder. Besides, the product contains very little fat and no cholesterol.

Tempeh
Tempeh is a traditional and popular Indonesian food made from fermented soybeans. Similar to the production of cheese, tempeh uses special bacterial cultures to break down the proteins in beans, making them particularly easy to enter the human digestive system.

However, as a matter of fact, Tempeh contains an average of 20% protein and high fibre content, making it an ideal choice for a balanced diet. Noe discussing the making of this meat substitute,
Tempeh is made by soaking soybeans overnight and then boiling them with or without the shell for 30 minutes.

Then the excess water is drained, placed on the tray and is inoculated with a piece of tempeh or Rhizopus hypospray. Then let the beans ferment at room temperature for 1 to 2 days or at 30 to 32°C. Whereas, during the fermentation process, the white mould mycelium covers the beans and glues them together to form a solid sheet and are later cut into small pieces.

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