| 摘要 |
Meat paste canning to provide fully blended, firm product for easy spreading Procedure starts from a mixture of meat, fat and/or jelly. Albumins in the meat are coagulated before filling to prevent lean cohering and adhering to connective tissue. The mix should be stirred continuously and heated to 45-65 degrees C pref. 65 degrees C before filling, (stirring should avoid liquid fat deposit). The filled vessels should be turned end over end during sterilisation to shorten the time needed. Then they should be cooled to 25 degrees C to consolidate the fill although the coagulated albumins no longer exert their binding effect.
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