| 摘要 |
A method of reconstituting meat from trims of fish, poultry, pork, beef or t he like. The method includes the steps of freezing the trims, defrosting the trims, configuring the defrosted trims and then refreezing the configured trims using a cooled brine. The cooled brine is cooled to a temperature between about -22~ and -46 ~F and includes at least 0.005 % by weight of cruciferous oil such as rapeseed oil. The method does not require the use of any artificial binding agent for holding the reconstituted meat together, ev en during normal cooking conditions. |
