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PREPARATION OF WATERY* SAUSAGEELIKE FOOD HAVING PROPERTY OF NATURAL FAT PERMEATION WHILE COOKING
PREPARATION OF WATERY* SAUSAGEELIKE FOOD HAVING PROPERTY OF NATURAL FAT PERMEATION WHILE COOKING
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机译：烹饪过程中具有天然油脂渗透性的含水萨萨格干酪样食品的制备
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摘要
A juicy, self-basting sausage-like food product is prepared by the following steps: (a) forming a protein binder slurry containing 20 to 32% water, 3 to 8% albumen, 0.5 to 4% caseinate and 0 to 2.5% vegetable protein isolate; (b) adding 3 to 15% vegetable oil to the slurry; (c) vigorously agitating the oil-containing slurry to form a protein-oil emulsion; (d) forming a textured protein mixture containing 30 to 40% cooked gluten, 1 to 14% textured vegetable protein and 0 to 4% water; (e) blending the protein-oil emulsion and the textured protein mixture together; (f) blending 3 to 15% vegetable oil with the combined mixture; (g) shaping the resulting mixture to a desired form; and (h) heating the shaped mixture to set the protein in a stable, physical form, said percents being weight percent based on the total weight of the product.
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