| 摘要 |
PURPOSE: To obtain a low-calorie air-including edible meat product having soft and flexible juicy texture even if fat content is remarkably reduced. CONSTITUTION: An amount of fat (material and vegetable fat) is more remarkably reduced than that of conventional sausage emulsion and an amount of water added is increased and 0.05-2wt.% fatty acid esters and 0.01-2.5wt.% foam stabilizer having thiekening property are added thereto and air is forcibly fed thereto and the mixture is stirred, mixed and heated to keep specific gravity of the resultant meat product to 0.3-0.8. |
