METHOD OF PREPARING A GLUTAMATE-FREE, SPREADABLE MEAT-CONTAINING CONDIMENT ON A COMMERCIAL SCALE

摘要

A method is disclosed wherein metered amounts of fresh minced meat, high protein concentration meat juice, and flavored vegetable fats are processed by cooking and concurrent mixing at a temperature in the 80 to 95.degree.C range. The end product is a spreadable, meat-containing flavored condiment having a high protein concentration and being glutamate-free.