| 摘要 |
1,138,765. Meat emulsions. UNILEVER Ltd. 27 June, 1966 [28 June, 1965], No. 28655/66 Headings A2B and A2D. A process for making a stable acidified meat emulsion comprises incorporating an estolide (e.g. meso- or racemic-lactide) into the meat mixture before, during or after emulsification. In Example (1) + (2) sausage is made from a mixture comprising boneless beef and lard, in Example (3) + (4) liver sausage, from a mixture comprising fresh liver, fat trimmings, head meat and meat extract, and in Example (5) and (6) ring sausage, from a mixture comprising frozen beef, pork, head meat and fat trimmings. The mixtures also contain cooked beef hide, sodium chloride, nitrate and nitrite and spices. During the mixing meso- or racemic-lactide is added. |
