Meat improving agent and method for making processed meat food using the meat improving agent

To provide an improver for meat maintaining a soft, a juicy and a fibrous feelings without deteriorating the taste even after preservation at normal temperature, chilling or freezing for 24 h while maintaining the yield comparable to that of a conventional product by using the improver for the meat...

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Bibliographische Detailangaben
Hauptverfasser:	FUKUDA, AKIHIRO, NAKAMURA, HIDEYUKI, OGINO, TOMOYASU
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	To provide an improver for meat maintaining a soft, a juicy and a fibrous feelings without deteriorating the taste even after preservation at normal temperature, chilling or freezing for 24 h while maintaining the yield comparable to that of a conventional product by using the improver for the meat in a preparation stage before heating in a cooked food such as bird and animal meat or fishes or shellfishes. The improver for the meat comprises 2.5-5.5 pts.wt. of a sugar alcohol, 1.0-2.5 pts.wt. of an esterified or/and an etherified starch derivative and 0.3-1.3 pts.wt. of an organic acid salt based on 1 pt.wt. of roast salt. A method for producing the processed meat food comprises pickling the improver for the meat solely or together with other seasonings and carrying out a treatment such as tumbling or injection during preparation of the meat.