| 摘要 |
PURPOSE: A production method of a grilled-meat processed product is provided to improve pH and swelling degree of raw meat, water-holding capacity when cooked and softness. CONSTITUTION: Beef or pork is soaked in alkali water, carbonated water, sodium hydrogen carbonate solution or sodium carbonate solution for 2-12 hours. Pear juice in 5-50 parts by weight per 100 parts by weight of the soaked beef or pork is mixed and aged for 20-50 hours. The aged beef or pork is grilled in an oven with a temperature ranged 180-260 degreeC. Concentration of the sodium hydrogen carbonate solution or the sodium carbonate solution is 0.05-0.5 weight%. One or more of salt selected from soy sauce or salt is added into the pear juice. A step which mixes the pear juice and ages is conducted in a seasoning with the pear juice and salt. The seasoning is a mixture with one or more of sugar selected from sugar, honey or starch syrup; one or more of spice selected from garlic, spring onion, ginger, onion, pepper, and sesame; one or more of beverage selected from refined rice wine, sprite, and water. |
