| 摘要 |
PURPOSE:To firmly bond pieces of raw meat without damaging quality, by succinylating proteins for food with succinic anhydride, powdering the resultant proteins, blending the powder with acid calcium pyrophosphate and using the resultant blend as an adhesive for the pieces of raw meat. CONSTITUTION:Pieces of raw meat are bonded to provide a constant shape. In the above-mentioned method, proteins for food are succinylated with succinic anhydride and powdered. The resultant powder is then blended with acid calcium pyrophosphate. The blending ratio is determined so that the obtained blend is applied to pieces of raw meat and the surface pH of the pieces of raw meat may be within the range of 5.0-6.0. The obtained adhesive is subsequently smeared on the surface of the pieces of raw meat, which are then applied and bonded at ordinary temperature, while refrigerating or freezing. Thereby the pieces of raw meat can be firmly bonded without causing discoloration or offensive smell and deteriorating nutritive value. |
