PREPARATION OF A COOKED PRODUCT HAVING AN IMPROVED PRESERVATION BASED ON ANIMAL PROTEINS.

摘要

TO PREPARE A COOKED MEAT OR FISH PRODUCT OF LONG STORAGE LIFE, MEAT OR FISH IS CONTINUOUSLY COOKED AND STERILIZED IN A SCRAPED SURFACE HEAT EXCHANGER IN THE PRESENCE OF A TECHNOLOGICAL AGENT SELECTED FROM VEGETABLE GUMS AND CARBOXYMETHYL CELLULOSE.