VERFAHREN ZUR HERSTELLUNG VON ALBUMENFREIEM FLEISCHPRODUKT UND DESSEN PRODUKT

摘要

[Problems] To provide a process by which a single ingredient meat product having preferable slicing properties and capable of giving a glossy and smooth sliced surface can be obtained without resorting to an albumen-origin material. [Means for Solving Problems] A combination of transglutaminase with carrageenan is employed as a substitute for albumen.