| 摘要 |
A method of manufacturing a reformed meat product in which a lean meat material and a fat material are simultaneously extruded through respective extrusion nozzles to obtain a continuous product whereof the fat material is layered onto the meat material. The respective materials for extrusion are prepared from edible animal carcass materials by subjecting the carcass materials to mechanical working in discrete preparatory operations. After being subjected to the extrusion the product is frozen. |
