| 摘要 |
PURPOSE:To produce a delicious nugget food having improved visco-elasticity and the palatability of ham and sausage, by forming a block from small meat pieces using an emulsion binder composed of soybean protein, an oil or fat and water. CONSTITUTION:The objective nugget food can be produced by mixing (A) preferably 30-80pts.(wt.) of small meat pieces (preferably ground meat of chicken and/or fish) with (B) preferably 70-20pts. of an emulsion(preferably containing ground fish meat) composed of soybean protein, an oil or fat (e.g. soybean oil) and water filling the mixture in a casing, freezing or steaming the mixture, slicing the formed product, and coating and frying the slices. |
