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    • 10. 发明授权
    • Low-fat ground meat products
    • 低脂地肉产品
    • US5773057A
    • 1998-06-30
    • US672057
    • 1996-06-26
    • Prem S. Singh
    • Prem S. Singh
    • A23J3/08A23L13/40A23L13/60A23L1/0562A23L1/314A23L1/317
    • A23J3/08A23L13/424A23L13/65Y10S426/802
    • Disclosed are low-fat, ground meat food products formed from an admixture containing from about 40 to about 95 wt. % ground meat particles and from about 60 to about 5 wt. % therma-irreversible, hydrolyzed milk protein gel particles, the gel particles having a particle size of from about 1/32" to about 1"in their longest dimension and, preferably, a gel strength of between about 2500 gms and about 30,000 gms. Also disclosed are cooked and fermented, low-fat sausage products made from such admixtures, the average particle size of the gel particles in the sausage products being from about 0.5 to about 1.5 times the average particle size of the ground meat particles.
    • 公开了由含有约40至约95重量%的混合物形成的低脂,碎肉食品。 碎肉颗粒%和约60至约5wt。 %热不可逆水解的乳蛋白凝胶颗粒,凝胶颗粒的粒度约为+ E,在其最长尺寸为1/32“+ EE至约1”,优选为 约2500gms和约30,000gms。 还公开了由这些混合物制成的烹制和发酵的低脂香肠产品,香肠产品中的凝胶颗粒的平均粒度为研磨的肉颗粒的平均粒度的约0.5至约1.5倍。