| 摘要 |
Meat, opt. with 30 wt. % added water (w.r.t. fresh meat charged) is hydrolysed in 1 step with a neutral protease, (I), of microbial origin until >=60 pref. >=94% of fresh meat protein is converted to clear instant-soluble hydrolysis prods. which do not coagulate even on heating in aq. soln. Undissolved residues are opt. separated from the liq. hydrolysate. The meat hydrolysates, opt. combined wiht meat extract, are used as food components, esp. for flavouring foods and/or as basic components for clear meat-broths, soups, sauces, etc. The hydrolysates have a high dry solids content; can be further processed directly; resist imicrobiologcal attack. |
