| 摘要 |
This invention relates to imparting structural integrity and texture to fabricated meat products, particularly simulated crustacean and shellfish meat. Deboned meat, fish or poultry is ground with additives such as salt and suitable flavoring materials; the exposed surface area of the mass of meat paste is then enlarged, treated with acid, formed into a desired shape, and heated to set. The particular food products of the invention provide for utilization of deboned meat which has good nutritional properties but which lacks sufficient structural integrity and texture to function as a satisfactory food product.
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