Process of coating foods with a system for fluid retention and product thereof

摘要: Foods are coated with a mixture of egg albumen, milk protein, an ungelatinized starch and water to provide system for retaining fluids in the foods, particularly those foods which heated cook them. To effect fluid retention at least coating is temperature sufficient time coagulate denature protein gelatinize coating, partially, may be them thereby coagulating denaturing gelatinizing coating. In embodiment, meat obtain heat-treated food product then, vacuum-packed so that microbiologically stable.