Liha töötlemine
Figure 7.2. Different technology combinations to manufacture “cold” emulsions.
Emulsification 157
7.1b). Another method is to start with poached achieved, a colloidal structure is obtained: a
fats fragmentation, and then caseinate and solid phase containing nonsoluble proteins,
hot liquid are added. Caseinate proteins solu- muscle particles, and connective tissue dis-
bilizate, and the structuration starts. Then persed in a liquid aqueous phase containing
fragmented liver is added, and the structura- salts, soluble proteins, and carbohydrates
tion is achieved. The emulsification step is (Schut 1976).
always followed by a cooking step.
Structuration
Lean Fragmentation
During this step, similar phenomena as in
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