| 摘要 |
The present invention relates to a low-caloric protein material created by homogenization of egg whites as a basic component, 1 to 10 percent by weight of vinegar, 0.01 to 5 percent by weight of common salt and 0.01 to 10 percent by weight of aromatizing composition, based on the egg white total weight, further by moderate whipping and extrusion of still liquid material to water level with temperature of 75 to 99 degC. The so created continuous strip of coagulated material is then steamed, rolled into the form of a cylinder and cut to rollers of a required weight. After dripping and cooling, these rollers are then pressed to slices, vacuum packed in bags, fused, pasteurized, cooled down a stored at a temperature of 4 degC. There is also described the use of the above-described food material for preparing low-caloric foods. |
