METHOD FOR THE PRODUCTION OF MEAT-BASED OIL-CONTAINING PRODUCTS

摘要

Novelty: Method for the production of meat-based products, which method is characterised by cold incorporation of oil (olive oil being preferred). Production phases: 1) first phase: preparation of a first emulsion (α) comprising oil, an emulsifier or mixture of emulsifiers and vegetable fibres; 2) second phase: first we proceed to the preparation of a second meat-based emulsion (pseudo-emulsion) (&bgr;) wherein oil is added by cold incorporation; in the sequel, a quantity of the emulsion prepared in the first phase should be added, both emulsions being mixed up in proportions varying between 0.1:1 and1:1. The products prepared by mixing of two emulsifiers can contain an emulsifier or mixture of emulsifiers, a stabilizer or mixture of stabilizers and a gelling agent or mixture of gelling agents.