发明名称 |
LOW-INGREDIENT MEAT PRODUCTS AND METHOD FOR THEIR PREPARATION |
摘要 |
Low-ingredient meat products, which contain a reduced amount of salt, phosphate and/or meat, generally have poor texture and water-binding properties. The texture and water binding of such a product may be significantly improved with tyrosinase, which is a protein cross-linking enzyme. The invention is directed to a method of preparing a low-ingredient meat product by adding tyrosinase, and to a low-ingredient meat product modified by tyrosinase. |
申请公布号 |
EP1996033(A1) |
申请公布日期 |
2008.12.03 |
申请号 |
EP20070704847 |
申请日期 |
2007.02.13 |
申请人 |
VALTION TEKNILLINEN TUTKIMUSKESKUS |
发明人 |
LANTTO, RAIJA;AUTIO, KARIN;KRUUS, KRISTIINA;BUCHERT, JOHANNA |
分类号 |
A23L13/40;A23L13/00;A23L13/50;A23L13/60;A23L17/00;A23L17/40;A23L17/50 |
主分类号 |
A23L13/40 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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