| 摘要 |
A method for making a protein-fat emulsion with stable properties from raw collagen-containing material includes cleaning a pork skin, defatting thereof, mincing on a meat hasher, cooling. Then chopping with ice and phosphates is carried out in three stages, at a temperature of 28-32 °C at first stage and second one and 15-16 °C at the third stage. After that it is cooled up to 2-4 °C and held for 8-12 hours, and chopping with beef fat and salt is carried out again up to a final temperature of 30-32 °C or with pork fat and poultry fat up to a final temperature of 22-24 °C. |
