| 摘要 |
In preparing emulsions in which fat of meat is dispersed in the comminuted lean meat, at least one part of glucono delta lactone is added to 3200 parts of the meat just before or during the emulsifying, the emulsifying being in this manner accomplished without adverse lowering of the pH, and the gluconic acid which then is produced by hydrolysis of the glucono delta lactone diminishing the pH to enhance the red meat colour and maintain it. Dry glucono delta lactone may be added together with an edible substance having a capacity for moisture absorption greater than the glucono delta lactone, e.g. paprika, sodium chloride, sugar, sodium caseinate, a sodium soya bean proteinate, meat curing salt. In emulsifying the meat, an alkali metal nitrite may also be added for curing, and, preferably, ene-diol compounds such as reductone, dihydroxymaleic anhydride, d-glucoascorbic acid, ascorbic acid, d-isoascorbic acid, and their sodium and calcium salts. Examples are of tests on sausages stuffed with emulsions of pork and of beef and pork, ice chips, corn syrup solids, sodium chloride, curing salt of sodium chloride, sodium nitrite, and sodium nitrate, spice seasoning, e.g. paprika, red pepper and oleoresins therefrom, and sodium isoascorbate. Specification 852,053 is referred to. |
