FAT SUBSTITUTE FOR MEAT FOOD

摘要

PURPOSE:To obtain the subject substitute capable of reducing the content of fats, providing texture of meat grains and withstanding preservation for a long period without inhibiting meat tissues by substituting part of the fats contained in the meat food with gelatinized cardlan. CONSTITUTION:The objective substitute is obtained by substituting part of fats contained in a meat food (preferably sausages including coarsely minced type sausage and fish meat sausage or hamburger) with gelatinized cardlan [preferably obtained by adding and mixing preferably 1-10wt.% cardlan and 99-90wt.% water and then heating the resultant mixture at 80 deg.C].