| 摘要 |
A dehydrated meat product is prepared from meat containing starch that has been subjected to retrogradation. The meat may be the flesh of mammals, poultry, fish or crustacea. The starch may be introduced into the meat by injection or, where the meat is comminuted, by simple mixing. The preferred starch is cornflour used as a suspension of uncooked starch in a solution of cooked starch, but wheat, tapioca or arrowroot starches may be used. Retrogradation of the starch is preferably effected after incorporation in the meat by heating the meat to above 70 DEG C. and cooling to a temperature at which the water in the meat freezes, but the starch may be heated before introduction into the meat and then frozen in the meat. The meat is then dried by conventional methods such as freeze-drying, or vacuum or air drying, after thawing if necessary. The usual additives such as flavours, colours, anti-oxidants, curing salts, and binders may be incorporated in the meat. |
