发明名称 |
Method for preparing meat-in-sauce, meat-in-gravy and meat filling |
摘要 |
This invention is concerned with the emulsification and stabilization of fat in meat-in-sauce, meat-in-gravy and meat filling foods which are heat processed. The method includes first adding from about 0.5% to about 3.5%, by weight of the meat fat, of a refined soybean phosphatide, adding water, thereafter adding from about 2.5 to about 30% of a soybean protein or from about 2.5 to about 35% of a textured soybean protein, and thereafter cooking the resultant mixture for at least 10 minutes at 180 DEG F.
|
申请公布号 |
US4472448(A) |
申请公布日期 |
1984.09.18 |
申请号 |
US19830455417 |
申请日期 |
1983.01.03 |
申请人 |
CENTRAL SOYA COMPANY, INC. |
发明人 |
HAGGERTY, JOHN A.;CORBIN, DENNIS D. |
分类号 |
A23L1/31;A23L1/314;(IPC1-7):A23B4/00 |
主分类号 |
A23L1/31 |
代理机构 |
|
代理人 |
|
主权项 |
|
地址 |
|