| 摘要 |
PROBLEM TO BE SOLVED: To surely enhance an aged aroma of a boiled beef and obtain a beef excellent in flavor especially fitted for palatability of Japanese from beef for everybody poor in quality and flavor by storing a beef containing fats uniformly dispersed in lean meat at a low temperature under sufficient oxygen. SOLUTION: A beef in a flaky or a minced beef state containing fats comprising a muscular fat and/or a subcutaneous fat uniformly dispersed in lean meat is stored in the presence of, e.g. 0.5-10 l, preferably 1-5 l (under 1 atm at 4 deg.C) expressed in terms of volume of pure oxygen based on 100 g of the beef at a low temperature of -2 to 10 deg.C for 1-5 days to thereby enhance the aged aroma of a boiled beef. The beef having the enhanced aged aroma of the boiled beef is preferably prepared according to the method and a suitable container is preferably composed of a gas-impermeable material such as polyethylene. |
