| 摘要 |
PURPOSE:Inner skins of animals are dipped in a solution of 5-7.5 pH and heated, then cooled down to produce gelatin which can keep its specific shape even when heated at elevated temperatures and gives meat-like texture. CONSTITUTION:Inner skins of animals, preferably of cattles are dipped in a solution containing colorants, acidulant, intensifier, flavors or additives for food products, adjusted to 5.0-7.5 in its pH, e.g., at room temperature for 10-12hr, then the dipped skins are dipped in water kept at 75 deg.C to the boiling point and kept at the temperature for 5-8min, then cooled down to lower than 0 deg.C and formed into mince, strings, plates to give gelatin insoluble at elevated temperature, holding its specific shape under heating at 60-120 deg.C. |
