| 摘要 |
Freeze-dried meat mixes, for the preparation of meat loaves, meatballs, hamburger patties, sauces for spaghetti and the like, are made by mixing 30-85 parts, on a dry basis, of ground fresh meat, 70-15 parts, on a dry basis, of partly dehydrated food material, and added water amounting to 10-15% of the water already present, allowing rehydration of the food material and then freeze-drying, an increase in volume occurring during such drying. Examples are of freeze-drying mixes of (1) chicken, minced raw onion, fresh egg, celery stalk granules, bread, seasoning and water (2) beef, bread, egg, celery, onion, tomato paste, hydrogenated shortening, margarine, non-fat milk solids, seasoning and water (3) beef, fresh eggs, celery, cooked onion, tomato paste, hydrogenated shortening, margarine, milk solids and water (4) beef, fresh egg, dried celery, milk solids, hydrogenated shortening, margarine, tomato paste, bread, seasoning and ice (5) cooked ham, fresh pork, corn flakes, a binder of milk solids, wheat germ and gluten, cloves, sugar and ice. |
