| 摘要 |
1,170,365. Preserving food. VAESSENSCHOEMAKER HOLDING N.V. 12 April, 1967 [12 April, 1966], No, 16715/67. Heading A2D. A process for preserving food products comprising animal flesh (e.g. pork, raw ham, beef, tongue, fish and chicken) comprises treating the product with at least one amino acid in such a manner that the product absorbs the amino acid in the form of an aqueous solution having a pH of 6 to 10 and subsequently dehydrating (e.g. by evaporation or freeze drying) the product. The food product may be dipped in an amino acid solution, may have the solution injected therein, or may have applied thereto a dry amino acid preparation which dissolves in the juices of the food product to give the desired solution. The amino acid may be a constituent in the product of protein (e.g. soyabean protein) hydrolysis. The amino acid may have the formula: where R is hydrogen, a radical containing 1-8 carbon atoms and constituted by a straight or branched hydrocarbon chain or a carbon chain interrupted by a sulphur atom which chains may end in CH 3 , -CH 2 SH,- CONH 2 ,- C ##<SP>NH</SP> NH2 a benzene ring or an imidazole ring. Specified amino acids are glycine, alanmine, valine, leucine, isoleucine, phenylalanmine, cystine, methionine, asparagine, glutamine, lysine, arginine, histidine, creatine, and creatinine. The amino acid solution may contain salt, spices, glutamic acid, sodium glutamate, phosphates, nitrites, nitrates, citrates, ascorbic acid, acid iso-ascorbic acid. |
