"terrines" - 1 õppematerjal

Liha töötlemine

“pie”; it is traditionally served baked in a tutes are included in the formulation, as will crust (croûte) or molded as a terrine. The be explained later. The meat block is then terms pâté and terrine are often used inter- homogenized, adding hot broth, though this changeably. Originally, the crust was operation is done in order to obtain the intended to hold the pâté together, not to be desired texture (Totosaus and Pérez-Chabela eaten. Terrines are not surrounded by a crust 2005). In some cases, nonmeat proteins, such but laced in a mold and cooked in a water as skim-milk powder or soy protein concen- bath. Terrines are made of different compo- trates, are included in the formulation to nents and have various structures; they can stabilize the emulsion. Once this paste is include meat chunks, such as terrine de cam- homogenized, the homogenized liver is