KELLEHER, STEPHEN D.,FIELDING, WILLIAM R.,SAUNDERS, WAYNE S.,WILLIAMSON, PETER G.
申请号：
HN2011003342
公开号：
HN2011003342A
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 thawed food by adding the aqueous suspension of animal muscle protein from animal Muscle tissue. The aqueous suspension was obtained by mixing Crushed animal Muscle Tissue with an acid to form an Acid aqueous solution of animal muscle protein.The Acid solution is mixed with a base of use permitted in Foods 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 SUSPENCION ACUOSA DE PROTEINA MUSCULAR ANIMAL DE TEJIDO MUSCULAR ANIMAL. LA SUSPENCION ACUOSA SE OBTIENE MEZCLANDO TEJIDO MUSCULAR ANIMAL TRITURADO ON UN ACIDO PARA FORMAR UNA SOLUCION ACUOSA ACIDA DE PROTEINA MUSCULAR ANIMAL . LA SOLUCION ACIDA ES MEZCLADA CON UNA BASE 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.
