Low-fat sausage-like meat prods - contg milk proteins and lean curd

摘要

Sausage-like consistency is achieved without addn. of lard or another fat by mixing mass prepd. from comminuted meat, salt, phosphates and ice, with an aq. emulsion of milk proteins and fresh lean curd, and heating the mixt. at 65 degrees C to effect gelling. Prods. are relatively inexpensive.