MANUFACTURING PROCESS OF FOOD PRODUCTS

摘要

A method for manufacturing meat products involving a marination phase wherein the penetration of the marinade into the meat particulate phase is restricted by use of at least two of the following conditions: (i) provision of meat particles at a temperature such that at least a proportion of the water in the meat particles is present as ice; (ii) addition of a carrier material; (iii) mixing for a time sufficient only to disperse all the added ingredients. The marinade additionally functions as an adhesive matrix.