Good tasting meat and cheese mixt. - prepd. at controlled temperature and pressure

摘要

An edible prod. consists of meat in which is included nuclei of cheese. It is made by (1) preparing a paste of meat with fragments of dimensions 0.2-1.5mm.; (2) reducing cheese in size to dimensions of 2-15mm, its % compsn. being 32-51 water, 23-47 fatty substances, 21-51 protein, 3-10 ash; (3) blending the meat paste, wtih an initial temp. of +5 to -10 degrees C with the cheese nuclei, pref. in a wt. ratio between 5:1 and 2:3, over 5-10 minutes to give a coherent mixt; (4) vacuum-packing and putting into a mould; (5) applying a pressure of 2-8 atmos. the temp. being 70-80 degrees C in the in the centre of the mixt., to give the edible product; and (6) colling to 0-5 degrees C. Product does not taste of 'melted' cheese, and retains the variety of aromas of the different cheeses used. The meat to cheese ratio can also be varied within wide limits.