Low fat meat paste

摘要

A process for prodn. of a low fat meat pate comprises preparing an emulsion comprising at least meat, water, salts and a fat substitute; subjecting the emulsion to proteolytic digestion; cooking the prod. at 65-75 (68-72) degrees C; and subjecting it to a hydrostatic press. of >400000 kPa at a temp, of -10 to 75 degrees C for a time sufficient to obtain <4.5 units of protease per g of the pate.