| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for production of softened fish meat and meat suppressing excessive softening of surface and collapse of shape such as collapse of material, giving soft fish meat and meat with delicious appearance. <P>SOLUTION: The fish meat and meat satisfy the Universal design food class 2 standard (physical properties set as upper limit value of hardness: 5×10<SP>4</SP>N/m<SP>2</SP>) of the Japan Care Food Conference, by subjecting the fish meat or the meat to physical damage by tenderizing, together with an enzymatic reaction using an enzyme soaking technique such as vacuum treatment and tumbling. <P>COPYRIGHT: (C)2011,JPO&INPIT |
