Übersetzung für "Fleischsaft" in Englisch

I get queasy if the meat juice touches my peas.

For example, meat juice very much impairs the sealing process.

Such serological methods can be carried out for example on blood serum or meat juice.

The meat's juices should be clear and not pink when cutting the meat.

Pig serum or meat juice samples can be used.

The steak is medium if meat juices escape.

In tinned meat gelatin binds the meat juice.

However, stuffing was bursting out because of too much meat juice.

Do not cut into the meat, otherwise the juice will drip into the embers.

If meat juice or fat drips into the glow, polyzyklische aromatic hydrocarbons develop, briefly for PAK.

Add the chicken breast and cook until the juice has leaked out of the meat.

Then fry them brown on both sides until the meat juice has evaporated.

Let the meat simmer a bit.

Those uses should be authorised in meat preparations to which ingredients have been injected and in meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together, e.g. roulades containing minced meat.

These ingredients, often used as thickening agents, ensure that the filling is workable (when raw), they act to retain the meat juices when the product is baked and ensure that the meat texture achieved in the baked product is consistent.

The product consists of beef prepared as ordinary corned beef (salted, pre-cooked, chopped, with added meat juices and spices, and sterilized by heat-treatment).

The aforementioned preferred embodiments of the inventive process, particularly the choice of whey and/or milk for forming at least part of the nutrient medium when the enzymes or enzyme complexes formed are to be used for producing flavouring and aromatizing agents for aromatizing dairy products, or the choice of meat juice and/or meat homogenate and/or blood serum for forming at least part of the nutrient medium when the enzymes formed are to be used for aromatizing meats and sausages serve to produce product-related to product-specific flavouring agents in accordance with the purity requirements and regulations.

According to a preferred embodiment of the present process, the culturing of suitable pure or mixed cultures of microorganisms for producing aromatizing and flavouring agents for aromatizing meat and sausage products in a nutrient medium, at least part of which is preferably constituted by meat juice and/or meat homogenate and/or blood serum or constituents thereof.

Examples of protein products are milk albumins and milk globulins, the retentate from ultrafiltration of milk which should be as low as possible in casein, preferably "milk protein without NPN fraction," blood-serum albumins and blood-serum globulins from fresh slaughtering, chicken protein, fresh whole egg, freeze-dried or spray-dried ovoalbumin, ovoglobulin and ovovitellin, extracted yeasts from growth yeasts of saccharomyces, candida, torula, furthermore types of methylophilus, possibly concentrated as hydrolysate, meat juice or fish juice.