| 摘要 |
Meat prod. (I), prodn. of the type where a liq. medium including a nutritional protein isolate, H2O, and curing salt is prepd., stitch pumped into natural meat muscle tissue, and allowed to cure is improved as follows: (a) liq. medium is prepd. by hydrating is not 7% by wt. of the medium of a salt-tolerant protein isolate which forms a gel on heat setting in H2O; (b) curing salts are then added to the hydrated salt-tolerant protein isolate (a); and (c) natural meat tissue is stitch pumped with the liq. medium (b) to 140-165% of its green wt. On curing, the liq. medium cooks to a uniformly distributed, meat-like gel, the extra pumped (I) maintains the same nutritional protein value and identical textural properties of natural meat tissue, the protein retains its hydrated form in the final prod., and there is no protein sepn. The method allows extra pumping of meat at a yield >140% of its green wt., and fortified with a protein level equiv. to that of unpumped meat. However, degradation of the protein or taste is avoided, and the meat contains a uniformly distributed added protein gel. |
