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| Development Technology of a New Type of Fat Simulacrum |
| GUO Aiju;QU Chao;NIE Zhiqiang |
| 1.China Meat Research Center,Beijing 100068;2.Northeast Forestry University,Harbin 150040; 3.Harbin Commerce University,Harbin 150076 |
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Abstract Based on the analysis of the type and characteristics of current fat simulacrum,putting forward the problems to be solved in the research of current fat simulacrum.Then introducing a kind of process technology of fat simulacrum with konjaku flour and carrageenin as primary substance,there is a good simulation of characteristic of taste and texture quality of animal fat in the simulacrum produced by this technology,so it can be applied in the research and development of low-fat meat product.
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2009, Vol. 23 
