| 摘要 |
A water-binding and gelatinising agent is prepared thereby that defatted, comminuted pork rind having an approximate composition of 20% by weight of protein and 1% by weight of fat, the remainder being water, is comminuted and ground to a viscous, paste-like mass, which is dried on a drying surface at a temperature of from 100 to 190 DEG C to a parchment-like film, which is ground to a powdered material containing 85-105% by weight of protein, 2-12% by weight of fat, 0.5-3% by weight of ashes and 2-12% by weight of water. The agent is neutral in taste and bacteriologically stable. |
