SAUCE PELLET, PIECE OF MEAT COMPRISING A SAUCE PELLET, AND METHOD OF IMPLEMENTATION IN A MEAT PREPARATION

摘要

The sauce pellet comprises between 4 and 10% by weight of proteins including 2 to 5% by weight of gelatine, 1 to 3% by weight of fibre, and less than 10% by weight of fat. The sauce pellet has a melting point of between 23 and 35°C, and preferably between 27 and 35°C. A piece of meat can be formed comprising the sauce pellet. The centre (3) of the pellet (1) corresponds substantially to the centre (4) of the piece of meat (2). The ratio between the thickness (5) of the pellet (1) and the thickness (6) of the piece of meat (2) is between 30 and 36%. The ratio between the diameter (7) of the pellet (1) and the diameter (8) of the piece of meat (2) is between 58 and 65%.