Make your own Smat burger
An extruder is needed to achieve optimal chewiness, but you can still make a good Smat burger at home. Here is a recipe from Paul Svensson:
2 cups oat, hemp and pea protein
0.4 cup red beat juice
0.2 cup water
0.2 cup blut saft
1.5 tsp salt
Mix the ingredients as hard as you can. Shape to burgers and fry them in a pan. Try to also add spices, union and some fat after your liking.
Extrusion of Smat
An extruded works like a large, powerful and heated syringe, it instead of the piston there is a strong screw forcing the product through the heated cylinder.
The protein flour is first mixed with water and other ingredients, and is then poured into the cylinder through a funnel. The screw first mixes the ingredients and the melts them together before pushing the melt out of the nozzle. The product is the divided into smaller pieces before it is frozen.
Make your own Smat
Even if an extruder is the most suitable equipment you can make your own kitchen Smat using a heated meat grinder. Click on the film below for an instruction. You will need the following ingredients:
60g hemp and pea protein plus oat fibre
0.4 cup water
A pinch of salt
Muscle cells from a cow can be cultivated in liquid medium, where the cells divide and multiply. The muscle cells are spontaneously arranged into muscle fibres as they are in a muscle, that is as in meat. The cells need the same nutrients as we do and must continuously be fed with protein, micronutrients and energy.
Cultivated meat is currently only produced at small scale in research projects. To eat the cultivated meat the cultivation must be scaled up to food approved production. We investigate lab scale meat cultivation in the Smat project and the idea is to cultivate a small amount of cells on a bulk of plant based Smat. This way most of the mass of the Smat is plant based and the cultivated muscle cells add a further dimension of meatiness. The microscopy image shows that we already can grow muscle cells on the plant based Smat and that they form muscle fibres.
Children in Nigeria are not served lunch in school and many eat very little meat. Almost 40% of the children in primary school are malnourished and the Nigerian government are considering a school feeding program. The food needs to be rich in protein and energy, as well as in vitamin A and iron.
Meat in Nigeria is expensive and the company SCL are planning to extrude a protein rich mix of sorghum flour with protein and oil from soy. All ingredients are grown in Nigeria and the process is similar to the one used for Smat.
Porridge is a staple food in Nigeria similar to bread, potatoes and pasta in Europe. The extruded porridge mix will be mixed with water and heated to a nutritious porridge in the schools.
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