| 摘要 |
Fatty tissues are removed from the surface and muscle interstices of meat, followed by comminution mixing with oil, water, other food additives, and stabilizers. Mixts. are homogenized and opt. heat treated. A mixt. of following components was found to be useful (all wt.%-s based on 100% of product): 25-35 meat, 15-40 vegetable fat, oil, 30-40 water/ice 1-3 stabilizer (nitrite salts, pref. spices etc.). |
