公开(公告)号：US4560564A

公开(公告)日：1985-12-24

申请号：US652163

申请日：1984-09-19

申请人： David J. Bruno, Jr. ,  Michael J. Dodds ,  Debra L. Fuqua ,  John E. Hunter

发明人： David J. Bruno, Jr. ,  Michael J. Dodds ,  Debra L. Fuqua ,  John E. Hunter

IPC分类号： A23B7/005 ,  A23L27/60 ,  A23L1/275 ,  A23L1/39

CPC分类号： A23B7/005 ,  A23L27/63

摘要： An edible shelf-stable tomato sauce product of optimal color containing textured protein or a mixture of textured protein and meat has been developed. Upon separation of the textured protein, the screened sauce has a color at 70.degree. F. (21.degree. C.) of from about 20.5 to about 25 Hunter "L" units, from about 18.5 to about 25 Hunter "a" units, and from about 11.5 to about 15 Hunter "b" units. A preferred process for the preparation of this product employs a combination of high-temperature-short-time commercial sterilization and hot-fill-hold processing.

摘要翻译： 已经开发了一种含有纹理蛋白质或织构蛋白质和肉类混合物的最佳颜色的可食用的稳定的番茄酱产品。 在分离纹理蛋白质时，筛选的酱汁具有约20.5至约25亨特“L”单位，约18.5至约25亨特“a”单位的70°F（21℃）的颜色，以及 从约11.5到约15个猎人“b”单位。 用于制备该产品的优选方法采用高温短时商业灭菌和热灌装处理的组合。