Cooked meat products - obtained by shaping and solidifying minced meat during cooking

摘要

Ready-cooked meat products are produced by simultaneously coarsely tearing and cutting the raw meat into pieces with a surface area of 35-70 cm2; simultaneously squeezing and mixing the meat to a degree of =70% so that =12% pref 15% of the soluble protein in the muscle is extracted; adding water, salt, spices and other additives, simultaneously shaping and solidifying the meat mass during the cooking process, in which the meat is converted into a quick- or slow-cooked product or a stewed meat product; and dividing the product into portions. The quick- and slow-cooked products are pref. cooked under press at 150-230 degrees C until the surface is browned, and the surface temp of the stewed meat products, should not exceed 100 degrees C during cooking under press.