| 摘要 |
Water-binding agent and gelatinising agent for use when preparing brine-treated and heat-treated meat and poultry products, and a process for producing it A water-binding agent and gelatinising agent for use when preparing brine-treated and heat-treated meat and poultry products, and a process for producing it. The agent is a pulverulent collagen protein product which is produced on the basis of defatted pig rind, with a composition of 92- 102% by weight of protein, 2-8% by weight of fat, 0.5- 1.5% by weight of ash and at most 5% by weight of water, preferably at most 2.5% by weight of water, and a mean particle size of less than 100 mum. The agent has a water- binding capacity of 800-1000% and a gel strength, after heating in water and then cooling, of 600-1400 g/cm2, preferably 700-1200 g/cm2. At 2-20 degrees C, a 2% by weight aqueous dispersion of the agent has a viscosity of less than 10 centipoise. The agent is distinguished by the fact that it can readily be worked into meat, either by means of brine injection or by massaging. Producing meat products which consist of meat which has been treated with the agent according to the invention results in reduced gel decoction and drip loss as well as an improved consistency and texture of the products. |
