| 摘要 |
PURPOSE: A manufacturing method of multi-taste mixed meat is provided to obtain the technology of producing new structure of fresh meat not separated by heating without freezing the meat. CONSTITUTION: An element rate of a complete product is calculated. Then, material meat is decided as chicken, pork or beef(S10). The meat rate of chicken, pork to beef is 5:3:2 or 3:5:2. The meat is cut with specific size(S20). 0.5-1.5wt% of TG-B(Transglutaminase) is dissolved in water by referring to the weight of the meat. The water is added four times as much as the TG(S30). The TG-B is mixed with the water, and the meat is coated by the gel type TG solution regularly(S40). The coated meat is made into specific shape by a mold frame(S50). The meat is arranged according to color and then bound(S60). The meat is cured at 4deg.C for 2-6h. The meat product is separated from the mold frame and cut(S70). The meat product is packed as a complete product(S80). The meat product has two and more kinds of taste. Thereby, new meat consumption is promoted. |
