| 摘要 |
A process for binding pieces of cooked meat together to produce a unitary product by impregnating pieces of uncooked meat with an aqueous solution containing a source of phosphate ions, cooking the meat, coating the cooked meat with an edible, heat-settable, thermostable glue containing an emulsifier selected from the group consisting of mono-diglycerides derived from stearic acid and sodium stearoyl-2-lactylate, compacting the coated pieces of meat and heating the compacted pieces of meat to obtain a product which on reheating remains cohesive. |
