| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for producing a meat product whose hardness and fibrous feeling are favorable while the salt content of its final product after heated is <1.5% and a hydration yield to meat is ≥130% without using a phosphate salt.SOLUTION: The method for producing a meat product includes impregnating raw material meat with a solution containing transglutaminase, alkaline material and egg albumen by a massaging technique so as to have a hydration yield of ≥130%. The method enables production of such a meat product to have favorable hardness and fibrous feeling while the salt content of the final product after heated is <1.5% and the hydration yield to meat is ≥130%, without using a phosphate salt. |
