| 摘要 |
Vegetable based pastes contain deactivated yeast and/or yeast enriched by microelements (as 2-7 g/kg Zn, and/or 2-10g/Kg Fe) and/or a vegetable base (beans, and/or peas, and/or chick-peas). Following deactivation a concentrate is prepd. from the basic components and from a gel-forming stabiliser pref. 0.5-0.8 % carraghenate and 2-5 x wt. of water. The concentrate is produced by rapid mixing pref. at 60 deg. C temp. Functional vegetable proteins are also added: 215-590 isolated soya, 5-7% soya flour. 10-20% margarine and/or oils, followed by an addition of 30-50% H2O. The mixt. is homogenised for 2-5 mins. Further vegetable matter may also be added to the concentrate; namely: wheatgerm, semolina, oat-flakes, dried vegetable mixts., root-vegetables. This is followed by addn. of spices, flavouring mustard and tomato. Final viscosity is set with water or wheatflour to 800-1000 MPas. The prod. is filled into sausage skins or is canned by customary means and sterilised. |
