A manufacturing process for obtaining vitamin-rich pork products, taking advantage of the beneficial proteolytic effects of certain animal and/or vegetable ferments, characterized in that ferments of animal origin, such as pepsin, pancreatin or the like, and/or ferments of vegetable origin, such as papain, parayotin, bromelain, or similar, either singly or by their mixtures in different proportions, are mixed in turn in the mass preferably chopped liver, either this mass consisting of liver only, or mixed with another one of different muscular or visceral organic tissues, with fats, and also with other nutritious products and condiments, constituting in this way a suitable substrate so that in it the consequent enzymatic chemical reactions develop, for the desired effect , they are optimal in temperatures between 40º and 50ºC, and with a pH of around 7, but without that these figures suppose any limitation, stopping the process in the desired degree of its development, increasing (multiplying) and stabilizing the vitaminic power, firstly antianemic, fortifying its nutritional and digestive value, and without altering its physical properties, color, taste and smell, in an unfavorable sense. (Machine-translation by Google Translate, not legally binding)
展开▼
