| 摘要 |
1464872 Meat product UNILEVER Ltd 1 May 1974 [4 May 1973] 21232/73 Heading A2B A meat product is formed from consolidated comminuted meat as defined and a minor proportion of potato pulp consisting largely of ruptured potato cells from which starch has been released, the main constituents of the pulp being cell wall polysaccharides such as hemicellulose, celluose and pectin. The ratio of cell wall polysaccharides to starch should be at least 1:1. The pulp is added in an amount between 1-10% based on the wet weight of the meat or from 2-25% based on the dry weight. The meat may be meat analogue derived from vegetable protein and a binder, texturised vegetable protein derived from proteinaceous materials such as soya meal by extrusion under heat and pressure, as well as flesh meat. |
