| 摘要 |
A method for producing a natural gel-forming food ingredient consisting of muscle fibre proteins from the muscle tissue of meat animals or of fish, crustaceans, molluscs or cephalopods. According to the method, (a) the tissue is mildly destructured without damaging the muscle fibres, (b) the destructured muscle tissue is mixed with a specific amount of water to give a mixture at a predetermined temperature (T1), (c) the temperature of the mixture is adjusted to at least one predetermined specific temperature (T2, T3), (d) the resulting heat-treated mixture is fractionated centrifugally or by means of mechanical pressure, and (e) the resulting solid fraction is rapidly cooled to a temperature (T4) of less than 10 DEG C. Said method is useful in the food processing industry. |
