| 摘要 |
PROBLEM TO BE SOLVED: To dissolve the following problems in a method for preparing sugared meat powder: browning is apt to occur by heating due to the existence of a sugar together with amino acids and proteins; the method needs long time and heavy labor since water is boiled, and the once-boiled water is removed, and then processes of texture loosening, drying and seasoning are carried out; and the favorable contents of flavor-enhancing components are decreased since the boiled water is discarded. SOLUTION: This method for preparing sugared meat powder comprises the following: while fish or animal meat is heated with medium flame, the texture of the meat is loosen; 10-20% trehalose is added; and water is evaporated. The method can be applied also to minced fish or minced animal meat. |
