| 摘要 |
The invention is useful for the meat industry, especially for sausage production. Soy protein and water should be added to the usual base mixture which contains beef without sinew and raw or melted beef fat in the following proportions (% of mass):De-sinewed beef: 60 to 65;Raw or melted beef fat: 20 to 30;Soy protein: 1 to 4;Water addition to the soy protein: 4 to 16.The new brand of scalded sausages named "Beer sausages" has a soft, homogeneous consistency, good organoleptic qualities and low price. |
