| 摘要 |
Process for the manufacture of cooked meats using vegetable fat in place of the traditionally used animal fat. …<??>It consists in using a determined quantity of vegetable oil which is first heated to a temperature greater than 100 DEG C, in then producing a homogenous mixture by incorporating into this hot oil milk proteins in a determined quantity less than the quantity of oil, in then incorporating into this mixture a quantity of boiling water at least equal to this quantity of oil, in then stirring this mixture in order to create a stabilising emulsion, and in using the resulting vegetable fat for the manufacture of the cooked meat. |
