| 摘要 |
A coarse grinder (1) is used to grind raw lean meat and meat fat trims. Coarse ground raw lean meat is emulsified in an emulsifier (6) to a nominal size of less than 1 mm before delivery to a mixer (10,11). Coarse ground meat fat trims are delivered in the mixer (10,11) along with other ingredients. After mixing, the mixture is finally ground to a nominal size of from 3.2 mm to 5 mm. The in-process emulsification of the coarse ground raw lean meat allows meat blend products to be produced in which the ingredient size and organoleptic properties can be optimised in a substantially continuous process.<Fig.1> |
