| 摘要 |
PURPOSE:To obtain the subject ingredient having a charactersitic color of meat product, low fats, meat texture and a juicy feeling by dissolving a colorant and a coloring auxiliary to a meat pigment solution, heating the solution, dispersing or dissolving the solution in a gel-forming water-soluble polymer, gelatinizing. CONSTITUTION:Bovine hemoglobin powder is dissolved in water to give a meat pigment solution, which is mixed with a colorant such as sodium nitrite and a coloring auxiliary such as sodium ascorbate for 1 minute while stirring, further stirred in a warm water bath until the temperature reaches 50 deg.C to make the meat pigment in a cooked cured color. The meat pigment is dispersed or dissolved in a gel-forming water-soluble polymer compound (e.g. kappa type carrageenan), cast into a vat, cooled to 10 deg.C, coagulated and gelatinized to give the objective ingredient for meat product showing a characteristic pink colored tone of meat product, being added to chopped pork, providing a meat product such as roughly minced sausage having low fats, meat texture and a juicy feeling. |
