Liha töötlemine
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
pagne, or have the structure of a purée added, followed by spices, herbs, and other
such as terrine de foie de volaille (poultry additives, such as almonds and truffles.
liver). Homogenization in the chopper forms an
The basic ingredients of pâté may vary, emulsion, where the main emulsifying agents
but they are in general made from the liver are the liver proteins. However, in commer-
of beef, pork, poultry, and duck; or from cial operations, other emulsifiers are added in
seafood, wild game, and even vegetables
annaabi.ee 
