| 摘要 |
<p>Improved low-meat or meatless food products such as wieners, sausages and batter-derived luncheon meat substitutes are provided which have taste and organoleptic properties similar to their traditional counterparts. These products, such as meatless wieners (10), include a plurality of discrete, spaced apart gluten-containing layers (12) separated by spaces (14). The products are prepared by first formulating an aqueous batter containing at least about 25 % by weight gluten, and noramlly quantities of fat and bulking agents such as carageenan and gum, and taste ingredients including salt and flavorings. The batter ingredients are mixed until the batter exhibits a characteristic film-forming property upon manual stretching, indicating that the gluten content of the batter is properly developed. The developed batter is then stuffed into casing using a casing horn or similar device, followed by cooking, cooling and casing removal to yield the final products.</p> |
