| 摘要 |
The present invention relates to a process for preparing a cohesive, retort- stable, shaped food piece, said process comprising: (a) preparing a premixture comprising (1) from about 20% to about 80% by weight gluten, (2) from about 20% to about 80% by weight flour, (3) from 0 % to about 50 % by weight meat and bone meal, (4) from 0 % to abo ut 9 % by weight fat, (5) from 0 % to about 0.7 % by wei ght added sulfur, (6) from 0 % to about 2 % by weight dicalcium phospate, wherei n the weight percentage of the premixture components are expressed as a percentage of the premixture; (b) combining the premixtur e with water to form a secondary mixture, wherein the ra tio of premixture to water is in the range of from about 1.6:1 to about 4:1; (c) mixing the secondary mixture for a period of time suffi cient to obtain a substantially uniformly mixed dough and under conditions such th at the temperature of the secondary mixture and uniforml y mixed dough in the mixing operation are maintained in the range of from abou t 15.degree.C to about 45.degree.C; and (d) forming the uniformly mixed dough into a desired shaped piece, wherein the forming operation is carried out in conjunction with low specific mechanical energy a nd high pressure conditions, and under conditions such that the temperature of the uniformly mixeddough in the forming operation is in the range of from about 40.degree.C to about 100.degree.C, and wherein said shap ed piece is cohesive and maintains its shape when retort ed. The present invention further relates to a piece prepared by the above-described process . |
