PRODUCTION OF FIBROUS, DRIED MEAT

PURPOSE:A mixture of meat with a fiber form of processed protein are freeze- dried, then cmbined with water to effect crushing into a fiber form and dried to produce the titled dried meat with tastful flavor and soft texture. CONSTITUTION:After heated up to about 70 deg.C at the core part, animal or...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	OKUMURA AKISHI, FUJIWARA TOSHIMITSU, GOTOU HIDEYA
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROTEIN COMPOSITIONS FOR FOODSTUFFS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	PURPOSE:A mixture of meat with a fiber form of processed protein are freeze- dried, then cmbined with water to effect crushing into a fiber form and dried to produce the titled dried meat with tastful flavor and soft texture. CONSTITUTION:After heated up to about 70 deg.C at the core part, animal or fish meat is cut into pieces measuring 20-30mm. and seasoned by dipping them in a seasoning solution containing natural flavors, extracts, saccharides and so on, for more than 2hr. Then, the resultant seasoned meat is combined with a fiber form of processed protein of 0.5-1.5mm. thickness, which has been seasoned in the same manner as in the above meat, then freeze-dried. The resultant dried product is stood under conditions of 70-100% RH and 25-35 deg.C to adjust its water content to 10-25%, then fed to a crusher into a fibrous product, which is freeze-dried again.