| 摘要 |
PURPOSE: To continuously obtain the subject matrix useful for terrine for food, finely crushed meat or sausage, etc., including 35 to 75% moisture. CONSTITUTION: 0.1 to 20% protein source (beef, fish, bony parts, e.g.) and and/or 0.1 to 2% hydrocolloid (konjak, guar, e.g.) are added to the mixture of 20 to 50% fat and 30 to 60% blood (the blood of polk, beef, etc., and plasma) and water before homogenizing the mixture. Homogenizing is carried out by a hydrocolloid distributor, etc., and then the mixture is heat-processed by passing through a tunnel oven at e.g. 100 deg.C for 30 to 5 min. Then the gelled mixture is taken out to be cut into small cubes in desired shapes. |
