DESCRIZIONE
A method of manufacturing a modified texture food preparation comprising the steps of: reducing a solid food to a soft food, adding to the soft food an additive X1 which is a heat-reversible gelling additive, adding to the soft food an additive X2 which is a protein additive comprising albumin, and molding the soft food in a mold at a temperature between 38 ° C and 59 ° C.