| 摘要 |
An emulsion of blood and fat is subjected to a considerable drop in pressure of the order of 200-300 atmospheres whereby the red blood corpuscles become covered by a protein/fat film and are thereby discoloured. The effect is enhanced by including in the emulsion small quantities of milk proteins e.g. sodium caseinate, or vegetable proteins e.g. soya protein isolates. Addition of the protein is necessary when the pressure treatment is applied to centrifuged-off red corpuscles instead of whole blood. The mixture of blood and fat and other ingredients is preferably heated to a temperature in the range of 30-70 DEG C prior to the pressure treatment. Referring to the drawing, blood from a drained animal is mixed in tank 17 with protein from silo 11, fat from conveyor 16 and water, and the mixture is passed through an emulsifier 22 and then to an homogeniser 24 in which the pressure treatment is carried out. <IMAGE> |
