| abstract |
Edible meat modifiers include (A) 10 to 60 parts by weight of animal fats and oils, (B) 0.1 to 1 part by weight of starch, (C) 15 to 40 parts by weight of starch sugar, and (D) 0.3 to 8.0 weights of nonionic surfactant. Parts, (E) 0.41 to 7.5 parts by weight of thick polysaccharide, (F) 0.02 to 0.05 parts by weight of antioxidant, (G) 0.03 to 0.1 parts by weight of metal blocker, (H) 0.005 to 0.5 parts by weight of pH adjuster, (I) Preservatives containing 0.00001 to 0.005 parts by weight of chuyapurin, and (J) oil-in-water emulsion containing water. |