| 摘要 |
Browning in roasting or frying of re-combined animal or vegetable prods. is enhanced by working in the presence of >0.1 (esp. 0.2-1) wt.%, w.r.t. crude re-combined prods. of gelatin; reducing sugar and/or haemoglobin, as active ingredients for increasing browning. Process is partic. suitable for prods., e.g. hamburgers, rissoles, meat balls, having a low meat content. Additives improve colour and appearance and impart a "crackly" roast surface. Gelatin also facilitates working up, esp. of minced meat mixts. |
