| 摘要 |
Novelty: a method for the preparation of a specific mixture of varying components-foodstuff for use in the production of meat products and traditional sausages with low sodium content is disclosed. Properties: the salt is replaced by a precise mixture of selected components in proportions giving the most possible desired result and, thereby, with no negative effects on the ready product. Such acomponent is the GRAS derived from milk and being very rich in various non-organic salts. The remaining components of the mixture are: ordinary cooking salt, orange fibres and ordinary sugar. The composition of the mixture and the proportions of the components in use are the result of long experimentation based on three different protocols defining a mixture composed of 60% milk, 25% NaCI, 10% natural fibres and 5% sugar. This mixture replaces in equal amounts the salt which is habitually used in the production of meat products, without influencing the production process. Advantages: the resulted ready products exhibit: excellent smell and taste, very good structure and cohesion; meat΄s water retention capability matching this of the ordinary salt; impeccable behavior while baking; good external appearance after baking; satisfactory preservation of the ready products. |
