The chopped products always have fat particles. Case hardening, air holes, and form defects occur too often without this component. However, fat softens the product, so
more drying is necessary for the sufficient hardness. The fat particles need to stick
to meat particles; otherwise, the product becomes crumbly. Good adhesion requires a surface of fat tissue particles without fat film and a surface of meat covered with solved proteins, gluing the surfaces together.
The chopped products always have fat particles. Case hardening, air holes, and form defects occur too often without this component. However, fat softens the product, somore drying is necessary for the sufficient hardness. The fat particles need to stickto meat particles; otherwise, the product becomes crumbly. Good adhesion requires a surface of fat tissue particles without fat film and a surface of meat covered with solved proteins, gluing the surfaces together.
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