| 摘要 |
PROBLEM TO BE SOLVED: To achieve a method for producing seasoned meat, capable of improving seasoning and meat texture at the same time while reducing a load on an operation in a backyard of a retail shop and a restaurant, applicable to both cases of performing meat texture improvement processing in a short time and a long time, and free from the need of an excessive amount of process liquid that causes a large amount of waste fluid after processing.SOLUTION: A method for producing seasoned meat includes meat yield improvement processing in cooking by bringing meat into contact with a process liquid which contains (a) salinity of 3-10 mass% and (b) non-swollen phosphoric acid crosslinked starch of 2-7 mass%, and has a quantity of 10-20% at weight comparison to the meat as a processing object, for a prescribed time within 48 hours so as to permeate the meat into the process liquid.SELECTED DRAWING: Figure 1 |
