| 摘要 |
Improvements in Patent No. 9101139 for protective moisturizing cream for meat. Compound of animal fat and/or milk fat (butter and/or cream): 40-80 per cent. Plant or seed oil: 10-25 per cent. Sterilized water mixed with 96 degree ethyl alcohol, reduced to 3 degree approximately: 10-30 per cent. Powdered soya protein: 2-5 per cent. Powdered blood plasma protein from slaughter animals, when added for industrial or commercial purposes: 2-5 per cent. Spices and seasonings, when it is desired to apply it for culinary purposes: 1-5 per cent. Fruit juices and/or wine, vinegar, brandy, etc., when it is desired to apply it for culinary purposes: 5-10 per cent. It is used for protection of meat, reduction of losses, ageing, prevention of drying-out and environmental moisture. It protects cooked meats, preventing the escape of juices from inside the meat on heating, and transmitting added flavours from the composition of the cream.
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