| 摘要 |
A sandwich cream is prepared by mixing liver and/or fish with animal or vegetable fat, or meat extracts, and incorporating dried edible yeast, e.g. a culture of saccharomyces cerevisial, skim milk and a proteinic compound of yeast and milk formed by melting together curdled milk, yeast and a salt, e.g. sodium citrate, in a vacuum. Preferably separately chopped pork liver and lard are mixed in a continuously operating mixing-machine which is stopped only whilst skim milk heated to about 95 DEG C. is added and restarted for the gradual addition of the edible yeast and proteinic compound of yeast and milk, the mixture when homogeneous being transferred to, and emulsified in, an emulsifying machine to a smooth, creamy mixture which is sealed in containers, e.g. cans or tubes, which are placed in a pressure cooker containing water at 85 DEG C. and then sterilized under pressure. Spices and seasonings, e.g. garlic, and meal of starch may also be incorporated in the mixture. French Specifications 1,109,204 and 1,120,199 are referred to. |
