ZUSAMMENSETZUNG UND VERFAHREN FÜR EINE ÜBERZUGMASSE ZUR ERHALTUNG VON FEUCHTIGKEIT IN FLEISCH, GEFLÜGEL UND MEERESFRÜCHTE

摘要

A dry mix containing a combination of salt having a particle size of 100% by weight minus 100 U.S. mesh (less than 150 mu m) and carrageenan is applied to the surface of uncooked meat, poultry or seafood before cooking in a microwave or conventional oven. The salt and carrageenan may also be applied in the form of an aqueous slurry. The cooked product retains a higher amount of moisture and has improved appearance, taste and texture as compared to cooked meat, poultry or seafood which is not treated before cooking.