| 摘要 |
Method for producing fermentation-curing products from finely-cut meat (dry sausages) characterized by the addition of olive oil and/or other plant oils for partial or full replacement of the animal fat, after emulsifying the olive oil and/or other plant oils and solidification of the produced emulsion. The production procedure comprises a) absorption and binding of the olive oil and/or other plant oils, performed under cooling, by using non-meat proteins (milk or soy proteins), finely cut meatproteins, water, salt and phosphate salts, b) thermal solidification of the mixture prepared above, at 60-65 ?C after having been placed as a thin layer into disks, c) the production of the dry sausage from lean meat (bovine, porcine or poultry) andthe above animal-fat substitute, according to the known technology and d) fermentation and curing this sausage in special chambers under controlled temperature and humidity conditions. The meat-based products with indirect incorporation of olive oiland/or other plant oils prepared according to this method are not subjected to thermal processing, have excellent consistency and composition, exhibit smooth dehydration, do not damage the physicochemical features of olive oil and/or other plant oils, resist rancidification and have excellent sensory properties. Furthermore their safety is secured. |
