公开(公告)号：US4219576A

公开(公告)日：1980-08-26

申请号：US24043

申请日：1979-03-26

申请人： Yoichi Kawasaki ,  Hitoshi Taniguchi ,  Yukiomi Yamato ,  Kyoko Minamiyama

发明人： Yoichi Kawasaki ,  Hitoshi Taniguchi ,  Yukiomi Yamato ,  Kyoko Minamiyama

IPC分类号： A23J3/00 ,  A23J3/22 ,  A23L1/27

CPC分类号： A23J3/227 ,  Y10S426/802

摘要： A method of manufacturing a simulated corned beef product which utilizes fibrillated protein fibers obtained by heating a slurry of proteinaceous material under a high pressure to produce elongated tender protein filaments or fibers and extruding the slurry through an orifice to remove the tender protein filaments or fibers from the protein slurry. The fibrillated protein fibers are mixed with an emulsion containing a seasoning agent, a flavoring agent, a spice and a coloring agent. The emulsion is prepared from fat and oil and a proteinaceous material. To the mixture of the fibrillated protein fibers and the emulsion, loosened texture fibers of a livestock meat may be added.

摘要翻译： 一种制造模拟食用牛肉制品的方法，其使用通过在高压下加热蛋白质材料的浆料而获得的原纤化蛋白质纤维，以产生细长的嫩蛋白丝或纤维，并通过孔挤出浆料以除去嫩蛋白丝或纤维 蛋白浆。 原纤化蛋白纤维与含有调味剂，调味剂，香料和着色剂的乳液混合。 乳液由脂肪和油和蛋白质材料制成。 对于原纤化蛋白质纤维和乳液的混合物，可以加入牲畜肉的松散织构纤维。