| 摘要 |
PURPOSE:To obtain a meat-contg. instant food such as soup, noodle ingredients, miso-soup (miso: fermented soybean paste) or Japanese clear soup, good in the reconstitution of the meat, by heating meat with its core temperature falling within a specified range followed by lyophilizing the meat. CONSTITUTION:This instant food 9 is obtained by the following processes: a feedstock 1 containing meat such as beef is cut 2; cooked and seasoned 3; packed 4 in a tray; preliminarily frozen 5 by rapid freezing to <=-30 deg.C; lyophilized 6 at 30-35 deg.C; packaged 7; and boxed 8. The meat, which has been heat-treated with its core temperature at 80-150 deg.C, can be restored instantaneously when being exposed to hot water, presenting softness and gustatoriness similar to those obtained by cooking fresh meat. |
