| 摘要 |
A food additive product for adding to meat products such as sausages is prepared by soaking a food product such as pork rind in a bath of food grade acid for a period of approximately 24 hours at a ph of approximately 3.0. The soaked rind is then washed to reserve the soaking solution and cut into fine pieces. The fine pieces are washed and formed into a paste. A stabiliser such as phosphate milk protein and a binder such as sodium tripolyphosphate may also be added. |
