| 摘要 |
PURPOSE:To produce the titled food having good chewiness and improved tensile strength of bound parts, by mixing a protein raw material for lumps of meat or the lumps of meat with a hydrous binder using soybean protein, and freezing the resultant mixture. CONSTITUTION:A protein material for lumps of meat having >=1cm<2> cross- sectional area in a wet state or the lumps of meat are mixed with >=8wt% binder consisting of soybean protein and water in an amount of 2.5-7 times that of the soybean protein and if necessary 5wt% fibrous protein material, and the resultant mixture is molded into a desired form. The molded material is then frozen to freeze and modify the binder part at -1--5 deg.C. |
