초록 ▼

Disclosed are low-fat, ground meat food products formed from an admixture containing from about 40 to about 95 wt. % ground meat particles and from about 60 to about 5 wt. % therma-irreversible, hydrolyzed milk protein gel particles, the gel particles having a particle size of from about 1/32" to ab

Disclosed are low-fat, ground meat food products formed from an admixture containing from about 40 to about 95 wt. % ground meat particles and from about 60 to about 5 wt. % therma-irreversible, hydrolyzed milk protein gel particles, the gel particles having a particle size of from about 1/32" to about 1"in their longest dimension and, preferably, a gel strength of between about 2500 gms and about 30,000 gms. Also disclosed are cooked and fermented, low-fat sausage products made from such admixtures, the average particle size of the gel particles in the sausage products being from about 0.5 to about 1.5 times the average particle size of the ground meat particles.

대표청구항 ▼

[ What is claimed is:] [1.] A fermentable ground meat product comprising:from about 95 wt. % to about 40 wt. % particles of ground meat,from about 5 wt. % to about 60 wt. % particles of a thermo-irreversible hydrolyzed milk protein gel having an appearance and texture that mimics the appearance and

[ What is claimed is:] [1.] A fermentable ground meat product comprising:from about 95 wt. % to about 40 wt. % particles of ground meat,from about 5 wt. % to about 60 wt. % particles of a thermo-irreversible hydrolyzed milk protein gel having an appearance and texture that mimics the appearance and texture of adipose tissue, the gel particles being from about 1/32" to about 1" in their longest dimension, andan effective amount of an acid producing bacteria.