| 摘要 |
Dietary low fat meat paste is made by: (1) working high protein, low fat meat with skimmed milk to give a uniform mass and (2) mixing this mass with an emulsion of skimmed milk, sepd. milk protein and vegetable oil, homogenising the prod. and further processing in the usual way. The meat used is e.g. beef, hare or game, the vegetable oil is wheat germ oil, sunflower oil or similar with >70% unsaturated fatty acids; and the sepd. milk protein is e.g. Na or K caseinate. Pref. the mixing ratio skimmed milk/sepd. milk protein/vegetable oil is 8/1/5. A pref. meat paste compsn. contains 44-59% low fat meat, 34-42% skimmed milk, 1-3% milk derivs. such as sepd. protein, 5-12% vegetable oil and a reaminde of water, salts, spices and other additives. The meat pastes have a considerably reduced content of animal fat in comparison with standard meat pastes, the fat largely being replaced by unsatd. vegetable oils. The prods. have a flavour comparable with that of standard pastes and can be used e.g. in sausage mfr. |
