| 摘要 |
A food product is manufactured by combining substantially boneless meat in chunks with a slurry comprising meat in particles not more than 5 mm size and between 30% and 60% water, forming the resultant mass into a shape and rapidly freezing it. The meat chunks may be first tenderized by enzyme injections. The mass may be extruded and formed into any product from thin, flat beefburger-like products to large relatively thick joint-like products. A frozen product can be sliced and reassembled but, during cooking, the product does not revert to its pre-processed state but remains as a joint which can, when required, be separated into slices readily. <IMAGE> |
