| 摘要 |
Fresh foods, including meat, seafood, poultry and vegetables, are preserved by coating the food product with an aqueous dispersion comprising on a dry weight basis from 2.5 to 20 parts of a water soluble alginate to 97.5 to 80 parts of carbohydrate comprising at least one monosaccharide or disaccharide dissolved in pure drinking water, the aqueous dispersion having a viscosity at room temperature of 550 to 5000 centipoises, and subjecting the so coated food to an aqueous gelling solution containing calcium ion, e.g. calcium chloride, gluconate, propionate or lactate. Dextrose and corn syrup are the preferred saccharide sources. The aqueous dispersion may be thickened to reduce its gelling time by adding an edible gum such as gum Karaya, methyl cellulose or the propylene glycol ester of carboxymethyl cellulose. To reduce browning on cooking of the coated food, amylaceous material such as cornflour, wheat flour, or maize, potato or rice starch, may be either dusted on the food before coating or may be included in the aqueous dispersion. Meat tenderizers may be included in the dispersion. The coated foods may be refrigerated or frozen. If desired the coating may be removed by means of water-soluble calcium sequestering agents. |
