Method for the preparation of oil-containing meat-based products comprising a reduced amount of additives

摘要

The present invention relates to oil-containing meal-based products, preferably emulsion-type meat-based products, minced or coarsely comminuted meal-based products, pale and fresh (raw) sausages, comprising besides the standard ingredients commonly foreseen for the particular meat-based products a reduced amount of additives selected from emulsifying agents, stabilizing agents and/or thickening agents. Preferably, the oil-containing meat-based products of the present invention contain a maximum of only one single additive selected from emulsifying agents, stabilizing agents and/or thickening agents. More preferably, the meat-based products of the present invention contain no additives, i.e. no emulsifying agents, no stabilizing agents and no thickening agents. Moreover, the present invention pertains to a process for preparing said oil-containing meat-based products.

主权项

1. A method for the preparation of oil-containing meat-based products,characterized in that no additive or a maximum of one additive is added during the preparation of the oil-containing meat-based products, wherein said additive is selected from the group consisting of emulsifying agents, stabilizing agents and thickening agents, and the oil is incorporated into the meat-based products by a two-step direct addition, wherein the method comprises the steps of:
(i) mixing comminuted meat with NaCl or replacers thereof, and water/ice in an appropriate mixing machine, (ii) adding a first portion of oil, representing 55-80% by weight of the overall amount of the oil to be added during the preparation of the oil-containing meat-based products, to the mixture of (i), and further mixing the resulting mixture, (iii) adding a second portion of oil, representing 45-20% by weight of the overall amount of the oil to be added during the preparation of the oil-containing meat-based products, to the mixture of (ii), and further mixing the resulting mixture, (iv) filling the mixture of step (iii) in stuffing or canning materials, or forming the mixture of step (iii) into a desirable shape, (v) (v.1) subjecting the stuffed or canned or formed mixture to a heat treatment or curing treatment, and/or
(v.2) chilling or freezing the stuffed or canned or formed mixture and packaging the final product, wherein the maximum of one additive selected from the group consisting of emulsifying agents, stabilizing agents and thickening agents is added in steps (i), (ii) or (iii), and wherein 1 to 35 wt % of the oil-containing meat-based product is oil.