| 摘要 |
1388844 Restructuring meat UNILEVER Ltd 19 July 1972 [20 July 1971] 34078/71 Headings A2B and A2U [Also in Division B5] Restructured meat is made by extruding fibrous comminuted meat in coherent strings so that at least some of the fibres are aligned in the direction of extrusion, and subjecting the aligned strings to transverse pressure to form a unified mass. The transverse pressure is such that there is no mixing of the material of adjacent strings, e.g. 1-10 psi. The passages 3 through which the meat is extruded are 1-10 mm<SP>2</SP> in cross-section, 1-10cm long, and may be tapered and 3- or 4-sided. The extrusion pressure is 10-100 psi. The comminuted meat include 2.5-30% of added set (i.e. coagulated) protein fibre from cooked meat or spun soy or groundnut protein. The meat may be beef, and may be sold raw and frozen, or heat set at at least 60‹C and sold in chunks in sauce or gravy. Flavouring such as meat extract may be added to the comminute. |
