| 摘要 |
1462329 Curing meat RALSTON PURINA CO 15 Aug 1975 [26 Aug 1974] 34031/75 Heading A2E Meat is both cured and fortified by "pumping" (i.e. injecting) with a curing medium prepared by first dispersing a proteinaceous material in water and thereafter adding to the dispersion, in solid form, meat curing materials. The proteinaceous material is preferably a soy protein isolate present in an amount of at least 6%, preferably 7% by wt. The curing medium may additionally comprise an oleaginous material and be in the form of an emulsion. By this method the meat may be "pumped" to in excess of 140% of its green weight whilst retaining a level of protein content commensurate with the unpumped meat. |
