KELLEHER, STEPHEN D.,FIELDING, WILLIAM R.,SAUNDERS, WAYNE S.,WILLIAMSON, PETER G.
申请号：
HN2011003341
公开号：
HN2011003341A
申请日:
2011.12.19
申请国别(地区):
HN
年份:
2014
代理人:
摘要：
It retains moisture in cooked food or frozen food by adding to an aqueous suspension of animal muscle protein obtained from animal Muscle tissue.The aqueous suspension was obtained by mixing Crushed animal Muscle Tissue with a base of use permitted in food to form a basic aqueous solution is mixed with acid in food is allowed to precipitate The protein in an aqueous composition. The Protein precipitate is then Crushed to form an aqueous suspension of animal muscle protein itself.SE RETIENE LA HUMEDAD EN ALIMENTOS COCINADOS O DESCONGELADOS AGREGANDO AL ALIMENTO UNA SUSPENSION ACUOSA DE PROTEINA MUSCULAR ANIMAL OBTENIDA DE TEJIDO MUSCULAR ANIMAL. LA SUSPENCION ACUOSA SE OBTIENE MEZCLANDO TEJIDO MUSCULAR ANIMAL TRITURADO CON UNA BASE DE USO PERMITIDO EN ALIMENTOS PARA FORMAR UNA SOLUCION ACUOSA BASICA ES MEZCLADA CON ACIDO DE USO PERMITIDO EN ALIMENTOS PARA PRECIPITAR LA PROTEINA EN UNA COMPOSICION ACUOSA. LA PROTEINA PRECIPITADA ES TRITURADA DESPUES PARA FORMAR UNA SUSPENCION ACUOSA DE PROTEINA MUSCULAR ANIMAL TRITURADA.
