| 摘要 |
A method for removing fat from meat products by heating the meat product to a temperature sufficient to cause fat contained in the meat product to liquefy, and then applying pressure to the meat product sufficient to cause at least a portion of the liquefied fat contained in the meat product to be exuded therefrom. The method also preferably includes the step of injecting a liquid flavoring solution into the cooked and pressed meat product to improve flavor and juiciness. |
