| 摘要 |
A food product comprises a core of compacted meat and an outer layer intended to simulate the rind of a traditional meat joint. The outer layer comprises a mixture of comminuted natural meat rind, comminuted meat and salt whereby salt soluble protein in the mixture is available in the mixture to act as a binder. The product may be made by treating pieces of meat to release salt soluble protein therefrom, forcing the meat into a tubular casing to provide a compact bar encased in said casing and freezing the bar and casing. The casing is then stripped from the bar whilst keeping the bar frozen, and the frozen bar is passed longitudinally through a coating device which applies to the exterior of the bar, in an initially plastic or flowable condition, a rind coating which freezes on contact with the bar. Apparatus for use in making the product includes a coater having a passage therethrough for the frozen core, said passage including an upstream part adapted to receive the core as a close sliding fit and a coaxial downstream part of a greater diameter, and means for forcing into the annular-section space defined between a frozen core extended through said downstream part and the wall of the downstream passage part the material to form the outer layer. |
