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FREEZE-THAW CYCLE FOR JUICY SAUSAGE ANALOG
FREEZE-THAW CYCLE FOR JUICY SAUSAGE ANALOG
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机译:用于多汁香肠模拟的冻融循环
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摘要
A sausage meat analog is formed utilizing a vegetable protein gel with a rendered animal fat and/or vegetable oil and a preferred additional protein gel source albumen, casein, whey or combinations. Additional juiciness is introduced into the protein gel system by freezing the product with subsequent thawing.
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