| 摘要 |
A method for producing restructured meat is disclosed comprising the fragmentation of a muscle into strips; the formation of an elongate block by superposing said strips in a direction generally parallel to their length, with surface cooling of the strips; the cutting of the block of strips in a direction parallel to their length in order to obtain ultrathin sheets; and restructuration into meat pieces by assembling the ultrathin sheets in a shaping operation non destructive of the laminated texture. The resulting meat product has, before cooking, a structure and organoleptic characteristics which are very close to those of natural muscle.
|
